CSA Week 13 and Farm Store Updates

It rained! While it made CSA pick-your-own an adventure for some last week, we are celebrating the win of this nicely time rain for recently seeded cover crop! We now have oats and peas coming up where spring greens and early squash plantings used to be, and clover and rye has been seeded in some fall brassica pathways, an attempt to provide cover to an area that won’t be cleared in time to germinate seed before winter. Cover cropping is an important way we take care of the fields for the following year so we can sleep a little better now knowing that many of our fields have their winter cover started!

While we are preparing for winter there is still plenty of time left in the farm season! We are in week 13 of 20 for the Main Season CSA, and then the Extended Season CSA will continue for 4 more weeks after that for a total of 24 weeks. The farm store will be open until October 31st! We are welcoming many new crew members on the farm this week who we have hired to help us finish up the season now that much of our summer crew is back at college or their school year jobs. One new face you all will see when arriving on the farm is Megan, our new shopkeeper this fall! Jennifer and Evita will also be new helpers around the CSA and farm stand, and Maria, Jeffrey and Marni will be out in the fields helping us bring it all in!

In the CSA this week:

• Baby Bok Choy - This crowd favorite is back for at least a couple of weeks. It is great raw, sauteed, and even grilled!

• Salanova Lettuce Mix - Needs no introduction! We should have salanova available in the CSA and farm store for most remaining weeks now that the weather has cooled down.

• Beets- red ace or golden. The greens are still nice enough to cook! Later in the fall we will start topping them and giving them out without the greens.

• Leeks - This variety is our favorite called megaton and lives up to it’s name with it’s larger size even this time of year.

• Garlic

• Curly Green Kale

• Lettuce

• Spaghetti Squash

• Slicing Tomatoes

• Colored sweet peppers

• Green peppers

• Eggplant

• Cucumbers

• Summer Squash

CSA PYO:

Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Green Beans - Beans are back! We have 2 plantings for the early fall.

• Cherry tomatoes - Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red grape), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), Midnight pear (brownish purple).

• Hot peppers - jalapeño, Fresno, Aji Rico, Hungarian hot wax, shishito

• Herbs: sage, thyme, oregano, cilantro, basil, and parsley are available this week.

PYO Flower CSA:

The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Zinnas are the highlight right now! The branching sunflowers in the flower field have also made a comeback. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.

In the Farm Store:

In addition to the items listed in the CSA we will also have honey from Double B Honey (harvested from hives on the property) and sweet corn from Verrill Farm. Fat Moon is taking a break from mushrooms right now, but will be back soon. Online pre-orders continue, but please note that pre-orders are available for Tuesday, Friday and Saturday pick-ups only. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm

Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!

Leek, Cherry Tomato and Pecorino Pizza

Adapted from Food & Wine, October 2009

·   All-purpose flour, for dusting

·   1 1/2 pounds pizza dough, cut into 8 pieces

·   1/4 cup plus olive oil, plus more for brushing

·   2 large leeks, sliced 1/4 inch thick

·   Salt and freshly ground black pepper

·   32 cherry tomatoes, halved

·   1/4 pound truffled pecorino cheese, thinly sliced

Preheat the oven to 500°. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.) On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil. Add the leeks, season with salt and pepper and cook over moderate heat until softened, about 8 minutes; transfer to a plate. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp. Repeat with the remaining ingredients and serve.

Roasted Beet and Avocado Salad

from Frankies Spuntino

We worked with someone who had worked for years at the restaurant Frankies 457 in Brooklyn, NY before transitioning to farming and this was the crew’s favorite dish!

•  4 medium beets (about 1/2 pound each), scrubbed

•  2 tablespoons extra-virgin olive oil, plus more for rubbing

•  1/2 cup water

•  Salt and freshly ground white pepper

•  1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

•  2 tablespoons red wine vinegar

•  2 tablespoons fresh lemon juice

•  1 teaspoon Dijon mustard

•  1 teaspoon honey

•  1/2 cup grapeseed oil or other mild vegetable oil

•  2 Hass avocados, cut into 3/4-inch pieces

Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream. Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

Blistered Beans With Tomato-Almond Pesto

By Chris Morocco, Bon Appétit November 2015

• 2 pints cherry tomatoes

• 1/4 cup unsalted, roasted almonds

• 1 garlic clove, grated

• 2 tablespoons olive oil

• 2 tablespoons Sherry vinegar or red wine vinegar

• 1 teaspoon paprika

• Pinch of cayenne pepper

• Kosher salt, freshly ground pepper

• 3 teaspoons vegetable oil

• 2 pounds green beans, trimmed

Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.

Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans. Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.

CSA Week 12, Time slot selection and Farm Store Updates

CSA members should look out for an email this week asking them to sign up for a pick-up time slot for September and October. Check your “spam” or “promotions” folder if you don’t see it by tomorrow night. This will be the last time slot sign-up for Main Season members (Flex and Extended members, there will be one more sign-up for November pick-ups). Please note that you still will need to select a time slot even if you want to keep the same time. Sign ups will open Thursday, August 27th at 6pm and close Sunday August 30th at 11:59pm.

In the fields we are busy harvesting! Storage onions are curing in the greenhouse, we are working to bring in our acre of winter squash, and of course we have our daily harvests of greens, squash, tomatoes and more to get ready for the CSA and farm store each day! With all that harvesting it can be tricky to fit in any other field work but we continue to plant lettuce in the field weekly, and Lise managed to time field prep just right to get cover crop in before the rain this weekend! We are also working with the Concord Ag Committee on a plan for Ag Week September 8th-12th (in place of the annual Ag Day farmers market due to COVID-19). There will be promotions and activities on farms all around town that week to celebrate local agriculture while staying safe and distanced! Stay tuned for details on Concord farmers’ Instagram @farmsofconcord.

In the CSA this week:

• Golden beets - We grow just two plantings a year as golden beets are tough to germinate so we need to start them in the greenhouse before planting into the fields. They are just as sweet as red beets but without the mess!

• Leeks - The first of the season! We will have leeks available on and off throughout the fall.

• Garlic

• Swiss chard

• Curly Green Kale

• Spaghetti Squash

• Heirloom Tomatoes

• Slicing Tomatoes

• Colored sweet peppers

• Green peppers

• Eggplant

• Cucumbers

• Summer Squash and zucchini

• Arugula

• Lettuce

• Celery - This planting didn’t get enough water so it’s small but packed with flavor.

CSA PYO:

Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Herbs: basil, cilantro, dill, parsley, sage and thyme

• Cherry tomatoes - All varieties are now available: Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red grape), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), Midnight pear (brownish purple).

• Husk Cherries - A relative of the tomato. Pick the fruit that have brown husks and have fallen off the plant. Remove the husk before eating (the ripe berry will be yellow inside).

• Hot peppers - jalapeño, Fresno, Aji Rico, Hungarian hot wax, shishito

  Coming up next week in the pyo field: Green beans! We have a couple plantings on their way for late August/early September. We also have three more plantings of sunflowers this season, the first is likely to bloom in the next week or two.

Pick-your-own Flower CSA

The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Flowers available for picking this week include: zinnias, bachelor’s buttons, bells of Ireland, scabiosa, didiscus, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena, sweet Annie, amaranth, and verbena. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.

In the Farm Store:

In addition to the items listed in the CSA we will also have honey from Double B Honey (harvested from hives on the property) and sweet corn from Verrill Farm. Fat Moon is taking a break from mushrooms right now, but will be back in early September. Online pre-orders continue, but please note that pre-orders are available for Tuesday, Friday and Saturday pick-ups only. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm

Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!

Spaghetti Squash with Tomatoes and Leeks

·       1 cooked spaghetti squash

·       1 medium leek, sliced thinly (white and pale green part)

·       1 large garlic clove, chopped

·       2 tablespoons olive oil

·       4 tomatoes, chopped (4 cups)

·       1/4 cup basil

·       salt and pepper

·       2 tablespoons butter

·       1/4 cup grated parmesan

·       2 slices bacon, cooked and crumbled for topping (optional)

Preheat the oven to 400 degrees. Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Use a deep baking pan and fill with about an inch of water. Place the squash cut side down in the water. Bake for about 30 mins or until the squash is tender and can be easily pierced with a knife. Let cool. Sauté leek and garlic in olive oil over medium heat until tender, about 5-7 minutes. Stir in tomatoes, salt and pepper, and basil. Simmer together about 5 minutes more. Shred the spaghetti squash flesh with a fork, keeping it inside the shell. Toss with butter. Spoon mixture on top of shredded squash, top with parmesan and bacon.

Leek and Swiss Chard Tart
Original recipe from Bon Appetit, October 1999 as posted on Smitten Kitchen: https://smittenkitchen.com/2008/01/leek-and-swiss-chard-tart

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tartdough instead)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme

1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

CSA Week 11 and Farm Store Updates

What a welcome break from the heat today! The hint of fall in the air matches the beginning of the fall harvest this week. The first winter squash (spaghetti squash!) will be in the CSA and farm store along with the first fall planting of kale and beets that are ready for harvest. But summer is not over yet! Tomatoes are still coming in strong, colored peppers are at their peak, and the flower field is still in full bloom. The fields are very much in need of some rain, for our current veggie crops as well as investments in next year like next year’s strawberries and germination of cover crops. While we are able to irrigate many crops, it is difficult to irrigate the large areas needed for the germination of cover crops so we will be carefully checking the forecast looking for our window to seed fields that are ready for cover crops in order to maximize the growth that will provide nutrients, organic matter, and erosion protection until next spring.

In the CSA this week:

• Beets - A new planting of red ace beets is ready, the greens are in great shape and taste great sauteed with garlic!

• Curly Green Kale

• Spaghetti Squash- See cooking instructions in the recipe section below. The squash is ready when bright yellow, if yours isn’t bright yellow yet just leave it on your counter for a few days before cooking!

• Heirloom Tomatoes

• Slicing Tomatoes

• Colored sweet peppers

• Green and purple peppers

• Eggplant

• Cucumbers

• Garlic

• Watermelon - The variety this week is called Blacktail Mountain, an award winning heirloom variety with a pinkish red inside.

• Zucchini

• Summer Squash

• Arugula or Mizuna

• Lettuce

CSA PYO:

Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Herbs: basil, cilantro, dill, sage and thyme

• Cherry tomatoes - All varieties are now available: Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red grape), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), mightnight pear (brownish purple).

• Husk Cherries - A relative of the tomato. Pick the fruit that have brown husks and have fallen off the plant. Remove the husk before eating (the ripe berry will be yellow inside).

• Hot peppers - jalapeño, Fresno, Aji Rico, Hungarian hot wax, shishito

Pick-your-own Flower CSA

The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Flowers available for picking this week include: zinnias, bachelor’s buttons, bells of Ireland, scabiosa, didiscus, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena, sweet Annie, amaranth, and verbena. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.

In the Farm Store:

In addition to the items listed in the CSA we will also have honey from Double B Honey (harvested from hives on the property) and sweet corn from Verrill Farm. Fat Moon is taking a break from mushrooms right now ( they are tough to grow in the heat!), but will be back in early September. Online pre-orders continue, but please note that pre-orders are now available for Tuesday, Friday and Saturday pick-ups only. We will not be offering pick-ups on Wednesday and Thursday as we try to improve efficiency and focus on the most popular ordering days. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm

Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!

How to Cook Spaghetti Squash

By Jeanine Donofrio, Love and Lemons: https://www.loveandlemons.com/how-to-cook-spaghetti-squash

Ingredients

• 1 spaghetti squash

• extra-virgin olive oil

• sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400°F.

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.

4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Gazpacho

from Best of Life Cookbook

For the soup:

• 3 lb tomatoes, chopped (6 cups)

• 1 onion, cut in chunks

• ½ cup green pepper chunks

• ½ cup cucumber chunks

• 2 cups tomato juice

• 1 clove garlic, minced

• ½ tsp ground cumin

• 1 tbsp salt

• Freshly ground black pepper

• ¼ cup olive oil

• ¼ cup white wine vinegar

Combine tomato, onion, green pepper and cucumber chunks. Puree them until smooth/ Transfer to a large bowl and stir in tomato juice, garlic, cumin, salt and black pepper. Cover and chill. Before serving stir in the oil and vinegar.

For the garnish: ½ cup diced tomato, ½ cup diced green pepper, ½ cup diced cucumber and garlic croutons (see recipe below

Garlic croutons: 6 slices white bread (dry), ½ cup butter, 2 cloves garlic

Cut the bread into cubes. Heat butter at medium heat. Stir in garlic. Add the bread cubes and sauté, stirring until crisp and golden. Drain on a paper towel.

CSA Week 10 and Farm Store

The beginning of last week was taken up by storm prep followed by storm recovery. On Monday and Tuesday we tried to harvest enough to get us through Wednesday, as we anticipated that Wednesday morning we would be busy with post-storm clean-up. We also took down the CSA tent Tuesday afternoon and tucked it away safely inside, along with the CSA and wash area tables, handwashing sinks, harvest buckets and seedling trays. Normally this time of year we leave the sides of our greenhouse and high tunnels rolled up, but we closed all of them and secured with “wiggle wire,” a wire we put inside tracking to hold down the plastic. Wednesday morning we immediately set to work putting the tent back up (which we’ve gotten much more efficient at now, but it was complicated by some frayed and broken ropes!) and moving everything we had put inside the night before back outside! The rest of the day the field crew was occupied with repairing over 600 feet of cherry tomato and field tomato trellising that had fallen over. We are all a bit sore from taking turns pounding in new posts and lifting up hundreds of pounds of fallen plants, but fortunately our crew is not only very tough, they have a great sense of humor and we were able to laugh together throughout!

Though we would have rather not had all this additional work this past week, we are grateful this didn’t happen any later in the season, as soon we won’t have enough crew members to pull off such a fast and efficient repair! Last week we said goodbye to Rachael. This week we also bid farewell to Jess, Dave, Annemarie, Emma, Molly and Elise as they return to school and regular jobs. We are so grateful for all their hard work, as well as their positivity and good humor!

Though the early part of the week felt a bit like “Groundhog Day”, the rest of the week we made up for it with lots of weeding, cultivating, seeding and field prep for cover crops to go in soon. We also started harvest of our fall storage crops. Shallots and half of our yellow onions are now curing in our smallest high tunnel, and on Saturday we harvested and brought in 3 bulk bins of spaghetti squash to finish curing in the barn. There’s still a little more out in the field to collect this week, and then we’ll move on to red onions and pie pumpkins!

In the CSA this week:

• Heirloom tomatoes - we’ll have mostly Pruden’s Purple (actually a pink tomato), but you may also see some Striped German, Pineapple, Cherokee Purple and Carbon in the mix!

• Slicing tomatoes - red, orange and pink slicers are all coming in now!

• Colored sweet peppers - mostly Carmen (sweet red Italian type), but there will also be a few red, yellow and orange bells from the high tunnel and field in the mix!

• Peppers - green and purple.

• Eggplant - we are now harvesting 3 types of eggplant: Asian eggplant, Italian eggplant and Beatrice (a bright violet colored Italian eggplant)

• Cucumbers

• Garlic

• Watermelon

• Zucchini

• Summer Squash

• Swiss chard

• Arugula - not only great in salads, but makes delicious pesto, either mixed in with basil or on its’ own. (See the pesto squash noodle recipe below)

• Mizuna

• Lettuce - We will have a mix of summer crisp varieties.

CSA PYO:

Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Herbs: basil, cilantro, dill, parsley

• Edamame - steam these, then shell them once they have cooled and sprinkle with a little salt for a delicious protein-filled snack! We will be harvesting by the plant so pull the entire plant out of the ground, then remove each soybean pod.

• Cherry tomatoes - All varieties are now available: Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red grape), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), mightnight pear (brownish purple). Look low on plants for the ripe fruit.

• Hot peppers - jalapeño, Fresno, Aji Rico and Hungarian hot wax

• Shishito peppers - these peppers are fairly mild, but every so often you will get a hot one! We are trying them out this year for the first time, so if you like them let us know - we may grow more next year! See below for a very simple recipe.

Pick-your-own Flower CSA

The flower field is at it’s peak so this is a great time to pick! The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Flowers available for picking this week include: zinnias, bachelor’s buttons, bells of Ireland, scabiosa, didiscus, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena, sweet Annie, amaranth, and verbena. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.

In the Farm Store:

In addition to most of the items listed in the CSA we will also have scallions and the first honey of the season from Double B Honey (harvested from hives on the property). We’ll also have sweet corn from Verrill Farm, mushrooms from Fat Moon Farm and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue, but please note that pre-orders are now available for Tuesday, Friday and Saturday pick-ups only. We will not be offering pick-ups on Wednesday and Thursday as we try to improve efficiency and focus on the most popular ordering days. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm

Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!

Sautéed Shishito Peppers: Summer's Best New Bite

by Deborah Madison, March 2013, Vegetable Literacy

“Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.”

Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

by Cookie and Kate

• Prep Time: 20 mins

• Cook Time: 10 mins

• Total Time: 30 minutes

Homemade pesto tossed with raw squash noodles and spaghetti, topped with burst cherry tomatoes. This vegetarian recipe is easily made vegan and/or gluten free (see recipe notes). Feel free to substitute 6 to 8 ounces of quality store-bought pesto for a quicker meal. Recipe yields two large servings or four side servings, which would be great served with big green salads!

Ingredients

Pesto:

• 2 cups packed fresh arugula and/or basil, tough stems removed

• ½ cup sliced shelled pecans

• ½ cup freshly grated Parmesan cheese

• 2 medium garlic cloves, peeled and roughly chopped

• ¼ teaspoon salt

• ½ cup extra virgin olive oil

• 1 tablespoon lemon juice

• Freshly ground black pepper, to taste

Squash noodles and spaghetti:

• 1 medium zucchini, julienne

• 1 medium yellow squash, julienne

• ⅓ pound (a little over 5 ounces) whole grain spaghetti or linguine

Burst tomatoes:

• 1 pint cherry tomatoes or ¾ pound small tomatoes

• 2 tablespoons olive oil

• Dash red pepper flakes

• Dash salt

Instructions

1. Bring a large pot of salted water to boil. Cut off the tough ends of the squash and remove any discolored skin with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time. Stop once you get to the seeded part, then turn the squash to work on the next side.

2. Toast the pecans: In a large skillet over medium heat, toast the pecans, while stirring frequently, until they’re nice and fragrant, about 4 to 5 minutes. Transfer the pecans to a bowl to cool.

3. To make the pesto: In a food processor, combine the arugula/basil, cooled pecans, Parmesan, garlic and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.

4. Once the water is boiling, cook the pasta until al dente, according to package directions. Before draining, reserve ½ cup pasta cooking water. Drain pasta and return to pot.

5. Cook the tomatoes: First, slice about 5 of the tomatoes into thin rounds and reserve them for later. In a Dutch oven or heavy-bottomed pot over medium heat, warm 2 tablespoons olive oil and red pepper flakes. Once the oil is shimmering, add the whole cherry tomatoes and a dash of salt. Let the tomatoes cook, stirring occasionally, until they are blistered in spots and starting to pop, about 3 minutes. Continue to cook, lightly crushing the tomatoes with the back of a big spoon or silicone spatula, until they are beginning to break down, about 3 minutes. Remove from heat and stir in the sliced tomatoes.

6. To assemble the pasta: Combine the pasta and squash noodles in a serving bowl. Add most of the pesto and a couple tablespoons pasta water. Toss to combine, adding more pesto or pasta water until the noodles are sufficiently coated in pesto. Season to taste with salt and black pepper, if desired. Divide the noodles into individual bowls and top with cherry tomatoes. I finished mine with another twist of freshly ground black pepper.

CSA Week 9, Flower, and Farm store updates

CSA August time slots start this week. However, we are anticipating some inclement weather this week so if weather limits Tuesday pick-your-own we will as usual have Friday open as a make-up PYO day (11am-6pm). We anticipate needing to take down the CSA tent Tuesday evening in preparation for high winds. Because it looks like there will be thunderstorms in the early evening, we are planning to pack up the CSA and the tent by 5pm Tuesday (possibly earlier if needed), but we will have pre-packed CSA bags available in the farm stand until 6 for anyone who comes after the CSA has been packed up! We apologize for the inconvenience, but we think this is the safest solution given the forecast. We hope to have the tent back up Wednesday morning in time for the opening at 11am!

Summer is in full swing! The watermelon harvest has begun, the flower field is in full bloom, and the cherry tomatoes are now coming in strong! This week we will start picking our field tomatoes (so far they have been early tomatoes from our high tunnel) and we even have the first red peppers ripening in our high tunnel. The recent hot weather is hard to work in but what great rewards! Summer on the farm also means we need to start thinking of fall so this week we will begin harvesting our storage onions and the first of our winter squash (spaghetti squash) for curing. We will also start mowing and disking fields for cover cropping soon. But first let’s enjoy these first watermelon, cherry tomatoes, flowers and sunny skies for a couple of days!

In the CSA this week:

• Watermelon!

• Garlic - We have cured our garlic in the farm stand for the past month and it is now ready for eating and storage! We will have it this week as a treat but then will likely save the rest for the fall.

• Slicing tomatoes - It is still early but the harvest will pick up once the field tomatoes start coming in.

• Arugula - This spicy crowd favorite is back this week! It has some holes due to insects as it was too hot for row cover, our usual preventative measure.

• Yukina Savoy - A milder green for those who find arugula too spicy! It makes a great raw spinach substitute and also holds up well to light cooking.

• Potatoes - This week we will have the last of the red potatoes and a new-to-us purple skinned variety (white flesh) called Caribe, which is delicious.

• Fresh onions - Ailsa Craig (white) and Red Long of Tropea (red). Store in the fridge.

• Peppers - green and purple.

• Eggplant - we are now harvesting 3 types of eggplant: Asian eggplant, Italian eggplant and Beatrice (a bright violet colored Italian eggplant)

• Zucchini

• Summer Squash

• Carrots

• Lettuce - We will have a mix of summer crisp varieties.

CSA PYO:

Please bring scissors from home for your herb and sunflower picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Herbs: basil, cilantro (new planting now open!), dill (new planting open!), dill flowers, parsley

• Cherry tomatoes - All varieties that are now ripening! Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), mightnight pear (brownish purple). Look low on plants for the ripe fruit.

• Hot peppers - jalapeño, Fresno and Hungarian hot wax

Pick-your-own Flower CSA

The flower field is at it’s peak so this is a great time to pick! The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Flowers available for picking this week include: zinnias, bachelor’s buttons, bells of Ireland, scabiosa, didiscus, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena, sweet Annie, amaranth, and verbena. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.

In the Farm Store:

In addition to most of the items listed in the CSA we will also have sweet corn from Verrill Farm, mushrooms from Fat Moon Farm and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue, but please note that pre-orders are now available for Tuesday, Friday and Saturday pick-ups only. We will not be offering pick-ups on Wednesday and Thursday as we try to improve efficiency and focus on the most popular ordering days. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm

Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!

Recipes:

Pesto is a highlight of summer! I tend to make the basic but if you’ve mastered that and want something new skip the first recipe and check out the second, Zucchini Noodles with Basil-Pumpkin seed pesto!

The Best Basic Pesto

By Jennifer Segal: https://www.onceuponachef.com/recipes/basil-walnut-pesto.html

This is my go-to pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches to salads.

Servings: Makes about 1-1/4 cups (about 10 servings)

Total Time: 15 Minutes

INGREDIENTS

• 1/3 cup walnuts

• 2 large garlic cloves, roughly chopped

• 2 cups gently packed fresh basil leaves

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2/3 cup extra virgin olive oil, best quality such as Lucini or Colavita

• 1/2 cup grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

2. Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto

From Cookie and Kate: https://cookieandkate.com/zucchini-noodles-with-pesto-recipe/#tasty-recipes-24118

INGREDIENTS

Basil-pumpkin seed pesto

• 1/2 small yellow onion, roughly chopped*

• 1 garlic clove, roughly chopped

• 2 cups packed fresh basil leaves (arugula works, too)

• 1/2 cup pepitas (green pumpkin seeds), toasted**

• 1/3 cup olive oil

• 2 teaspoons red wine vinegar, to taste (or lemon juice)

• Pinch of red pepper flakes

• Salt, to taste

Zucchini noodles

• 3 large zucchini

• Salt

• 1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)

• Fresh basil leaves, for garnishing

INSTRUCTIONS

1. To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).

2. To prepare the noodles: Spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).

3. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

NOTES

Recipe minimally adapted from Pure Delicious by Heather Christo, with permission.
*If you’re sensitive to the flavor of raw onion, just skip it.
**To toast the pepitas, pour them into a medium skillet over medium heat. Cook, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises, around 5 minutes.

Ratatouille

By Martha Rose Shulman, New York Times August 30, 2010

• 1 1/2 pounds eggplant, cut into 1/2-inch cubes

• 3 tablespoons olive oil

• Salt

• 3/4 pound (2 medium) onions, thinly sliced

• 4 to 6 large garlic cloves, thinly sliced

• 3/4 pound mixed sweet peppers cut into slices about 3/4 inch wide by 1 1/2 inches long

• 1 1/4 pounds zucchini, sliced about 1/2 inch thick

• 1 pound tomatoes, peeled, seeded and coarsely chopped

• 1 bay leaf

• 1 to 2 teaspoons fresh thyme leaves, or 1/2 to 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• Freshly ground pepper

• 2 to 4 tablespoons slivered or chopped fresh basil, to taste

Preheat the oven to 450 degrees. Place the cubed eggplant in a large, heavy flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in the hot oven, and roast uncovered for 20 to 25 minutes, stirring from time to time until the eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow the eggplant to steam in the hot casserole.

Heat a tablespoon of the remaining oil over medium heat in a large, heavy nonstick skillet. Add the onions. Cook, stirring often, until just about tender, about five minutes. Stir in the peppers and a generous pinch of salt. Cook, stirring often, until the peppers have softened and smell fragrant, 5 to 10 minutes. Stir in half the garlic, and cook for another minute. Season with salt and pepper, and transfer to the casserole with the eggplant. Heat the remaining oil in the skillet, and add the zucchini. Cook, stirring often, until tender but still bright, 5 to 10 minutes. Stir in the remaining garlic and mix together for a minute until fragrant. Season to taste with salt and pepper, and transfer to the casserole. Add the tomatoes to the casserole along with the bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together, and place over medium-low heat. When the vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes until the mixture is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day. Stir in the basil shortly before serving.