Last week of the farm store and Week 21 of the Extended and Flex CSA

This Saturday, October 31st will be the last day of our farm store for the 2020 season. The farm store will be open regular hours this week, Tuesday-Friday 11am-6pm and Saturday 9am-3pm and we will have our usual online ordering for pick-ups of pre-orders on Tuesday, Friday and Saturday. The Late Fall CSA pick-ups will be Thursday 11am-6pm and Saturday 9am-3pm (the CSA will not be open Tuesdays or Wednesdays in the fall).

We are staying busy cleaning up the fields and keeping up with the fall harvest. Soon it will be time to clean out the barn to store equipment and supplies for winter, take down fences, and mulch strawberries and garlic with straw. We will have deer fences to take down, coyote fences to put up (to prevent damage to the row cover on our fall planted strawberries!), and high tunnels to secure for winter weather. This week it looks like we’ll also have some extra covering to do, as Friday night is forecast to get down to 21 degrees! What a change from the 70-degree days last week!

As we wrap things up for the season around the farm we are relieved to have made it to this point having had a good harvest despite a drought and increased workload due to the pandemic. We appreciate all of your flexibility with the changes required this season, it would not have gone so smoothly without your support and patience as we navigated new challenges.

In the CSA this week (Thursday and Saturday):

• Winter squash - tetsukabuto, pie pumpkin or butternut

• Peppers - we’ll be clearing out the high tunnel this week, since the forecast is calling for 21 degree temps overnight Friday, and we’re not sure that even with the added protection in the tunnel those plants will be able to withstand sub freezing temps for 12 hours!

• Carrots

• Beets

• Purple top turnips

• Daikon radishes- mini white and purple varieties

• Brussels sprouts

• Kale

• Spinach

• Escarole - A fall cooking green.

• Salanova Lettuce Mix

• Lettuce

• Fennel

• Leeks

• Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).

• Garlic

PYO: We will re-open the parsley for picking this week.

Other items coming up in later weeks of the Late Fall CSA: Sweet potatoes, cabbage, watermelon radish, rutabaga, popcorn, organic yellow potatoes and russet potatoes from Atlas Farm (the drought caused severely reduced potato yields, so we decided to buy extra potatoes in), shallots, and celeriac.

In the Farm Store:

For that last week of our farm store this week we will have the items listed for the CSA as well as popcorn, red onions, cabbage, scallions, green tomatoes, colored peppers, murasaki sweet potatoes and fresh ginger from our high tunnel. We will also have honey from Double B Honey (harvested from hives on the property), jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50 which are available to pre-order online this week for pick up after 2pm on Friday or on Saturday - select the special “Friday after 2pm (mushrooms only)” order cycle online in order to order for pickup at the end of the week. Bulk mushroom ordering will close at noon on Thursday. Regular 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 until October 31st.

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!

ROMANESCO CAULIFLOWER PASTA WITH OLIVES, CAPERS, AND PARSLEY

From: https://www.abeautifulplate.com/romanesco-cauliflower-pasta

INGREDIENTS

• 1 head of romanesco (or cauliflower)

• 2 heaping tablespoons extra virgin olive oil, divided

• kosher salt

• freshly ground black pepper

• 3 large cloves garlic, finely chopped

• 1/2 heaping cup pitted kalamata olives, sliced lengthwise

• 2 tablespoons capers, roughly chopped

• large pinch red pepper flakes

• 1 heaping cup chopped Italian parsley leaves, lightly packed, plus more for garnishing

• 1 lb dried linguini or fettuccine pasta

• freshly grated parmigiano-reggiano cheese, for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the center position.

2. Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets. Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast at 450 degrees for 15 to 20 minutes, tossing halfway, or until caramelized and tender.

3. Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.

4. Boil the pasta until it is al dente, reserving a cup of cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and reserved cooking water if dry. Season to taste with salt and pepper.

5. Serve immediately and garnish with chopped parsley and parmigiana cheese as desired.

CSA Week 20 and Farm Store Updates

It’s the last week for Main Season CSA members! The farm stand will still be open for one more week after this one, with the farm stand’s final day for the 2020 season on October 31st. If you are an Extended Season or Flex CSA member, you will receive an email on Tuesday with a link to sign up for a time slot for the last 4 weeks. Please remember that there are no CSA pick-ups on Tuesdays or Wednesdays in the late season. CSA pick-ups will continue under the tent for one more week after this one before we shift into the greenhouse for a little added warmth and protection from the elements (we will try to keep vents open to maximize air circulation). We will still have pre-packed bag pick-up available outside the farm stand for anyone who does not wish to go inside to get their vegetables.

Things are winding down a little in the field. We are starting at 8am every day now, and the crew size is shrinking to match the amount of work left (which is still just enough to keep us busy, even on rainy or frosty days). Though this part of the year is a lot of clean-up of irrigation lines, landscape fabric and plastic mulch, we still do have some planting to look forward to! Next year’s garlic and tulips will be going into the ground in the next week or two. The thought of next year’s tulips in particular puts smiles on our masked faces and almost makes us want to skip over the much-needed winter rest period and get right to harvesting the colorful flowers of spring!

In the CSA this week:

• Tetsukabuto squash - this is a new variety for us this season. It’s a cross between kabocha and butternut squash that appealed to us because of it’s hardiness and high yield potential, but we are also very pleased with the flavor! It has the sweetness and long storage of butternut, with some of the nutty flavor and soft texture of Red Kuri! We were also pleased to discover that, though it isn’t advertised as such, the skins are edible. They’re not as thin as delicata or red kuri skins (and we imagine that the longer they are in storage, the thicker they’ll get), but if you don’t want to peel it, you can definitely get away with it!

• Butternut squash

• Potatoes - a mix of storage varieties, mostly Kennebec (white storage variety). We also may supplement with some organic potatoes from Atlas Farm in Deerfield, MA this week. (We had a rough year with the drought, so we have bought in all of our potatoes for the late fall from Atlas Farm this year).

• Carrots

• Chioggia beets - These bright pink beets have white rings inside, visible when sliced. They taste much like the red ace beets we’ve had the past few weeks.

• Purple top turnips - this storage variety can be eaten roasted as part of a vegetable medley, mashed with potatoes, or added to soups.

• Broccoli

• Brussels sprouts

• Kale

• Spinach - What a fall for spinach! The field harvest continues and our high tunnel planting is also almost ready!

• Escarole - A fall cooking green.

• Salanova Lettuce Mix

• Lettuce

• Leeks

• Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).

• Garlic

CSA PYO:

We have had several hard frosts, so hot peppers, husk cherries and tomatoes are done for the season, Hopefully the parsley and herbs in our raised beds will recover for more picking during the Extended Season CSA, but things do grow quite slowly this time of year!

PYO Flower CSA:

Flower picking is done for the 2020 season.

In the Farm Store:

In addition to the items listed in the CSA we will also have popcorn, red onions, green tomatoes, Romanesco cauliflower, scallions, fennel, colored peppers, and fresh ginger from our high tunnel. We will also have organic cranberries from Fresh Meadow Farm in Carver, MA, honey from Double B Honey (harvested from hives on the property), jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50 which are available to pre-order online this week for pick up after 2pm on Friday or on Saturday - select the special “Friday after 2pm (mushrooms only)” order cycle online in order to order for pickup at the end of the week. Bulk mushroom ordering will close at noon on Thursday. Regular 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!

Butternut Squash Casserole with Leeks, Prosciutto and Thyme

by Justin Chapple, from Food & Wine, November 2011

• 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons finely chopped thyme leaves

• Kosher salt and freshly ground pepper

• 1 tablespoon unsalted butter

• 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)

• 6 large eggs

• 2 1/2 cups half-and-half

• 1/4 cup freshly grated Parmigiano-Reggiano cheese

• 8 ounces baguette, crusts removed and bread cut into 1/2-inch dice

• 4 ounces thinly-sliced prosciutto, cut into thin strips

Step 1    

Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

Step 2    

Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

Step 3    

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.

Parmesan Crusted Crushed Turnips

From a Chef’s Kitchen

Ingredients

• 12 small to medium turnips, peeled

• Salt

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• Freshly ground black pepper

• 1 cup freshly grated Parmesan cheese  (or as needed)

• Chopped fresh chives

Instructions:

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly. Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

CSA Week 19 and Farm Store Updates

It is week 19 out of 20 for the Main Season CSA! In these last two weeks we will fit in many fall favorites including butternut squash, Brussels sprouts, carrots and onions. Folks who are signed up for the Flex and Extended CSA will receive an email from us next week to sign up for time slots for the 4 weeks of the Late Fall (October 29-November 21st). The last day of the farm store of the 2020 season will be Saturday, October 31st, and all 2020 Barrett’s Bucks expire at that time. We will not be offering bulk orders this year, however we will likely have a few days of online pre-orders for late fall greens and other items in November and December. CSA renewals are still open and we will start offering spots to new members December 1st. Barrett’s Bucks memberships for both new and returning folks will open this winter. This week out in the fields we will continue to focus on bringing in the harvest as well as tackling end of the season clean up projects like landscape fabric and irrigation removal. We also have cleaning and organizing projects in the greenhouses, barn and farm stand to make room for storage of supplies. Once we get organized we do have some more exciting activities right around the corner, like planting tulips and garlic for 2021!

In the CSA this week:

• Brussels sprouts

• Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).

• Butternut squash

• Sweet potatoes

• Green tomatoes - fried green tomatoes anyone?

• Carrots - Fall carrots are back and sweeter than ever after the recent frosts

• Spinach - What a fall for spinach! The field harvest continues and our high tunnel planting is also almost ready!

• Daikon radishes- we grow a small (more approachable!) version called mini mak

• Cabbage - red and green storage varieties

• Escarole - A fall cooking green.

• Beets

• Salanova Lettuce Mix

• Lettuce

• Garlic

CSA PYO:

We have had a a couple of frosts, so most PYO is done for the season, and the herbs need a break. Hopefully the parsley and herbs in our raised beds will recover for more picking before the end of the CSA, but things do grow quite slowly this time of year!

PYO Flower CSA:

Flower picking is done for the 2020 season.

In the Farm Store:

In addition to the items listed in the CSA we will also have scallions, colored peppers, and fresh ginger from our high tunnel. We will also have organic cranberries from Fresh Meadow Farm in Carver, MA, honey from Double B Honey (harvested from hives on the property), sweet corn and jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50 which are available to pre-order online this week for pick up after 2pm on Friday or on Saturday - select the special “Friday after 2pm (mushrooms only)” order cycle online in order to order for pickup at the end of the week. Bulk mushroom ordering will close at noon on Thursday. Regular 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!

Sheet-Pan Curry Pork Chops and Sweet Potatoes

By Anna Stockwell, Epicurious September 2018

·       4 tsp. mild curry powder

·       1 tsp. freshly ground black pepper

·       1 tsp. light brown sugar

·       2 1/2 tsp. kosher salt, divided

·       1 Tbsp. extra-virgin olive oil

·       4 (1"-thick) small bone-in pork chops (2 lb. total)

·       8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise

·       1 cup plain whole-milk Greek yogurt

·       3 Tbsp. fresh lemon juice

·       4 small radishes, thinly sliced

·       1 cup pomegranate arils

Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl. Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done). Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl. Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.

Perfect Roasted Brussels Sprouts

By Cookie + Kate: https://cookieandkate.com/perfect-roasted-brussels-sprouts-recipe

INGREDIENTS

• 1 ½ pounds Brussels sprouts

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon fine sea salt

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

3. On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

4. Roast the the sprouts until they are tender and deeply golden on the edges, about 20 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

CHANGE IT UP: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.

Fried Green Tomatoes

from pinchandswirl.com

·    3 medium green tomatoes about 12 ounces

·    1 large egg

·    1/2 cup buttermilk

·    1/2 cup all-purpose flour divided

·    1/2 cup cornmeal

·    1 teaspoon salt

·    1/2 teaspoon freshly ground black pepper

·    pinch ground cayenne pepper

·    avocado oil or other high heat oil, for frying

·    flaky sea salt such as Maldon, for finishing

Slice tomatoes into 1/4-inch thick rounds. Whisk egg and buttermilk together in a shallow bowl. Scoop 1/4 cup flour onto a medium plate. To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk. Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal until evenly coated and transfer to plate. Repeat with remaining tomato slices. Line a plate with paper towels; set aside. In a heavy skillet (ideally cast iron) heat 1/4-inch of high heat oil to 375°. (It's important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 1/2 to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don't get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.

Sarah is the farm’s master organizer!

CSA Week 18 and Farm Store Updates

Fall is a simpler season in many ways on the farm. Plant growth has slowed down, which means we have less crop maintenance to do and more time to focus on reaping the benefits of all the planting, weeding, mulching, pruning and trellising we did over the spring and summer. Many of the crops we will be enjoying over the next weeks have already been harvested and are in storage (like winter squash, sweet potatoes, onions and garlic), and others such as carrots and beets are done growing and ripening and just waiting for us to harvest in the field when we need them. There are still leafy greens and other crops such as broccoli, cauliflower, cabbage, Brussels sprouts that need regular harvesting when ready but they are largely done needing any other maintenance from us.

While we are enjoying the fall harvest and cooking season, we are not in a “stress free” farm zone yet! Storage of fall crops can be complicated if you don’t have the right amount of space or the proper storage conditions. This is a challenge we are constantly trying to work around, as our barn is small and humid, which leads to lots of premature storage crop rot. We have better storage conditions in the farm stand (which we have been able to utilize more this year with our modified farm stand and CSA set-up), and the Town made some space available to us in their red barn this fall. This has helped a lot, but we’ve still needed to store some crops temporarily in the white barn before freeing up space elsewhere, so there has been a lot of moving vegetables around, and still more rot than we’d like to see. We lost a lot of delicata, red kuri, acorn and buttercup to rot already, but fortunately the butternut, tetsukabuto (a new squash we grew this year) and pie pumpkins made it into better storage space this year and are looking good!

Another complication in the fall is figuring out how to fill in when there are partial crop failures of fall staples as it is well past the time when planting can help make up for losses. We had an intense drought this year (and we are still in the midst of one - check out how low nearby waterways like the Assabet River, Nashoba Brook and Macone Pond are!) and irrigation was tough to keep up with. While the timing of our irrigation efforts worked okay for some potato varieties, it wasn’t enough for others. We’ll have potatoes again this week for the Main Season CSA but they will be the last, so we will buy in organic potatoes from Western Massachusetts to supplement the late fall CSA. We’d already been toying with the idea of buying in local storage potatoes more regularly, as our soil type and historic pest pressures make our land not very suitable for potato growing, but the drought this year forced our hand on this!

While this year has been tough for some crops, we are excited that our investment in four unheated high tunnels on the property is bearing fruit - literally! The colored peppers in particular have been amazing in the high tunnels this season. We didn’t devote an entire high tunnel to colored peppers this year because we had heard that some growers found them to be an inefficient use of space. However, we have been really impressed by the yields from them and are particularly excited to be pulling gorgeous colored peppers out of the tunnels two weeks after a frost! Next year we plan to grow a full tunnel’s worth so that we can hopefully have enough for both the store and CSA over a longer season. We’ve also got high tunnel kale, spinach, salanova and fennel coming later, and this week we are harvesting our fresh ginger for the store!

In the CSA this week:

• Pie pumpkins - roast them and puree the cooked flesh to use in your favorite pumpkin recipes like pumpkin pie, pumpkin bread or pumpkin soup.

• Leeks - they’re back!

• Potatoes - Satina variety, they are yellow skinned with yellow flesh.

• Hakurei salad turnips - delicious raw in salad, roasted, or sauteed in butter!

• Spinach

• Escarole - A fall cooking green.

• Broccoli

• Cabbage - Tendersweet and Savoy

• Beets

• Arugula

• Mustard greens - a beautiful red spicy green that can be eaten cooked (it gets milder when cooked) or mixed in raw with a salad.

• Salanova Lettuce Mix

• Lettuce- red and green leaf

• Garlic

CSA PYO:

We have had a a couple of frosts, so most PYO is done for the season, and the herbs need a break for a week. Hopefully the parsley and herbs in our raised beds will recover for more picking before the end of the CSA, but things do grow quite slowly this time of year!

PYO Flower CSA:

Flower picking is done for the 2020 season.

In the Farm Store:

In addition to the items listed in the CSA we will also have scallions, colored peppers, and fresh ginger from our high tunnel. We will also have organic cranberries from Fresh Meadow Farm in Carver, MA, honey from Double B Honey (harvested from hives on the property), sweet corn and jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50. If you would like to order, please email Lise (lise@barrettsmillfarm.com) by Thursday at noon and we will add it to our order for Friday. It would be available to pick up after 2pm on Friday or on Saturday. Regular 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!

Pumpkin Cranberry Ginger Scones

from Bon Appetit, November 2014

·       ½ cup granulated sugar

·       2 teaspoons baking powder

·       1 teaspoon ground ginger (or try using some grated fresh ginger! - use more like 1 tbsp)

·       ½ teaspoon freshly grated nutmeg

·       ½ teaspoon ground cinnamon

·       ½ teaspoon kosher salt

·       ¼ teaspoon ground cloves

·       ¼ teaspoon baking soda

·       2 cups all-purpose flour, plus more for surface

·       ¾ cup (1½ sticks) chilled unsalted butter

·       ½ cup chopped fresh cranberries

·       1 large egg

·       ½ cup pumpkin puree (roast halved and de-seeded pie pumpkin until fork tender, scoop out flesh and puree)

·       ¼ cup buttermilk, plus more for brushing

·       2 tablespoons raw sugar
 

Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk. Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes. Preheat oven to 400°. Brush scones with buttermilk and sprinkle with sugar. Bake until golden, 25-30 minutes.

Pumpkin Mushroom Soup

·       ½ Pound Mushrooms  

·       ½ Cup chopped Onions

·       Butter or Oil

·       2 Tablespoons Flour

·       1 Teaspoon Curry Powder

·       3 Cups Chicken or Vegetable Broth

·       1 Pound of cooked pureed Pumpkin

·       1 Tablespoon Honey

·       2 Tablespoons Dash of Nutmeg

·       Salt and Pepper to Taste

·       1 Cup Evaporated Milk

Sauté mushrooms and onions in the butter (or oil).  Add flour and curry powder and stir.  Slowly add the broth and stir. Add pumpkin, honey and spices. Stir and simmer 10-15 minutes. Add evaporated milk. (Do not allow to boil after milk has been added.)

Spinach Pesto

from chow.com

•  8 ounces baby spinach

•  3/4 cup pine nuts, toasted

•  2 medium garlic cloves, peeled and smashed

•  1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving

•  Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)

•  1 tablespoon freshly squeezed lemon juice (from about 1 medium lemon)

•  1 teaspoon kosher salt, plus more as needed

•  1/4 teaspoon freshly ground black pepper, plus more as needed

•  1/2 cup extra-virgin olive oil

Place half of the spinach and all of the pine nuts and garlic in a food processor fitted with a blade attachment. Pulse, scraping down the sides of the bowl with a rubber spatula as needed, until coarsely chopped, Add the remaining spinach and pulse until coarsely chopped, scraping down the sides of the bowl as needed. Add the Parmesan, lemon zest and juice, salt, and pepper and process until combined, about 30 seconds. With the motor running, slowly pour in the oil and process until a smooth paste forms, about 30 seconds. Serve on top of pasta (or whatever else sounds good to you!).

Fresh ginger sharing space with pepper plants and fennel.

CSA Week 17 and Farm Store Updates

Last week’s weather transitioned right from from a killing frost and chilly mornings to warm sunny days that felt like summer. Regardless of the daily temperatures, now that the summer plants are no longer producing the pick-our-own is now limited to herbs and hot peppers. However, we have a full fall line-up under the tent for the last 4 weeks of the Main Season CSA! This week we will enjoy potatoes, more spinach, our second broccoli planting and escarole, a classic fall cooking green. Future weeks will bring more fall favorites including sweet potatoes, yellow onions, butternut squash, red cabbage, radishes, pie pumpkins and more.

Reminders as the end of the 2020 season approaches:

• We are currently accepting CSA renewals. CSA sign-ups will open for new members on December 1st.

• The 2020 Main Season CSA ends October 24th and Flex and Extended CSAs end November 21st.

• The last day of the farm store will be October 31st. All Barrett’s Bucks expire at that time - balances do not carry over into next year.

• We will not be doing a bulk order this season. However, it is likely we will have a few days of online pre-ordering available for later fall crops in place of our usual November and December pop-up farm stand days.

• Flex members may email Melissa or inquire with CSA shopkeeper to find out how many pick-ups they have missed.

In the CSA this week:

• Potatoes - Peter Wilcox, they are purple skinned with yellow flesh. Great for roasting!

• Baby Bok Choy - Our last planting of the season

• Red onions

• Spinach

• Escarole - A fall cooking green. See recipe below for White Bean and Escarole Soup!

• Mustard greens - a beautiful red spicy green that can be eaten cooked (it gets milder when cooked) or mixed in raw with a salad.

• Fennel

• Green peppers

• Broccoli

• Curly Kale

• Beets

• Salanova Lettuce Mix

• Lettuce- red leaf

• Garlic

• Winter squash - choice of autumn frost, delicata or spaghetti squash

CSA PYO:

We have had a a couple of frosts, so most PYO is done for the season. There are still some herbs including parsley, sage, thyme oregano or mint as well as hot peppers.

PYO Flower CSA: Flower picking is done for the 2020 season.

In the Farm Store:

In addition to the items listed in the CSA we will also have some tomatoes from our high tunnel, as well as arugula, cabbage, carrots, and a few tomatoes from our high tunnel. We will also have honey from Double B Honey (harvested from hives on the property), sweet corn from Verrill Farm, and mushrooms from Fat Moon. 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!

White Bean and Escarole Soup

from Bon Appetit | March 1996

•  1 tablespoons olive oil

•  1 cup chopped onion

•  1 large carrot, cut into small dice

•  5 large garlic cloves, peeled, flattened

•  3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

•  4 cups (or more) canned vegetable broth or low-salt chicken broth

•  3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

•  1 14 1/2- to 16-ounce can diced tomatoes, drained

•  2 tablespoons freshly grated Parmesan cheese

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Sprinkle with Parmesan cheese and serve.

Roast Chicken With Fennel

By Mark Bittman

•   ⅓ cup extra virgin olive oil, or as needed

•   3 - 4 bulbs fennel, trimmed and cut into 1/4-inch-thick slices

•   Salt and freshly ground black pepper

•   1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs

•   Chopped fresh parsley leaves for garnish

•   Lemon wedges

Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper. Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.