Orders are now open for pick up next Wednesday, April 8th from 2pm-6pm! We are especially excited about the new beautiful beds of tender arugula and baby kale that are ready to harvest. We are also happy to report that when our friend Sophie came to visit last week we stocked up on enough Alprilla Farm certified organic carrots, rye flour and celeriac to have more to offer this week. To round out the selection we also have shiitake mushrooms from Mycoterra Farm available. We try to make ordering and pick-up as easy as possible! If you’ve never ordered with us online before here’s a quick guide to how it works:
You don’t need an account to place an order.
Most orders are paid for by credit card. Alternatively, if you have signed up for 2026 Barrett’s Bucks you may now use those for payment online! Simply select the “Bucks” payment option at check out and we will deduct your purchase from your total credit in our separate Barrett’s Bucks system. We also accept SNAP/HIP, please email melissa@barrettsmillfarm.com to arrange payment at pick-up for this option.
A list of what will be available is below. Once an item has sold out it disappears from the online store.
Pick-ups are self-serve on the farm stand porch from 2pm-6pm. If you would like to pick up your order after 6pm that is no problem, just email melissa@barrettsmillfarm.com to let us know to leave your order out when we close up for the evening.
Ordering opens Friday, April 3rd at 12pm
and closes Tuesday, April 7th at 12pm.
To place an order visit:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Available for pre-order pick-up on Wednesday:
Items are grown here and certified organic unless otherwise noted. Please note that our seasonal water has been turned off so kale mix and spinach will need extra washing at home.
Baby Kale Mix - Great for salads. From our high tunnel.
Arugula - From our high tunnel. Incredibly tender!
Pea shoots - From our high tunnel.
Braising Spinach - From our high tunnel. Larger leaves that are best for light cooking. Limited quantities.
Cabbage - Red and green storage cabbage
Scallions - Overwintered in our high tunnel.
Carrots -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic. They are very crisp and sweet!
Beets - from Winter Moon Roots in from Winter Moon Roots in Hadley, MA. Certified Organic. Limited quantities.
Celeriac -From our friends Noah and Sophie at Alprilla Farm in Warner, NH. Certified Organic.
Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic.
Apples- Evercrisp variety from Clark Brothers Orchard in Ashfield, MA. Not organic.
Rye flour - From our friends Noah and Sophie at Alprilla Farm in Warner, NH. They grow the rye and then mill it to order. Certified organic. A note from Sophie: The rye is a culinary variety called AC Hazlet which feels special in a world where most rye seed is bred for cover crop. We like it’s dense, moist, flavorful baking quality, especially in chocolate desserts or a caraway studded sourdough.
Apple Chips - Dehydrated apple chips made by Growing Places in Leominster, MA. Shelf life is 3 months stored in a dry place. Not organic.
Dried Mushrooms - 1 oz dried shiitake mushrooms from Mycoterra Farm in Deerfield, MA. Certified organic. See below for a ramen recipe that uses dried shiitake!
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Sauerkraut - Made by Kenneth at Eastern Mass Provision from our own organic green cabbage. Keep refrigerated. Limited quantities.
Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini. Grown by Charley Baer in South Berwick, ME. Certified Organic.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
Vegetarian Ramen
from Umami Girl
Ingredients
8 cups good low-sodium vegetable broth
1 ounce dried shiitakes, 15-20 mushrooms
¼ cup low-sodium tamari or other good soy sauce
2 tablespoons vegetable oil, divided
1 small yellow onion, thinly sliced
2 garlic cloves, minced
1/2- inch piece fresh ginger, peeled and minced
1 tablespoon good butter
1 tablespoon white miso paste
1 tablespoon mirin, rice wine
10 ounces baby spinach or pea shoots
4 eggs
10 ounces sliced fresh shiitake mushrooms
4 servings fresh or dry ramen noodles
One 6-ounce package baked tofu, atoom temperature
2 to 3 scallions, white and green parts sliced
Gomasio, sesame salt
Toasted sesame oil with hot chili
Instructions
Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
Bring a large pot of unsalted water to a boil. Add the spinach or pea shoots and cook for about a minute, until just wilted. Remove from pot and set aside.
Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.
The Ultimate Spring Party Salad
from The Kitchn
Ingredients
For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped shallot
1 tablespoon honey
1 tablespoon honey
1 small clove garlic, minced
1/4 teaspoon kosher salt
Freshly ground black pepper
For the pickled onions:
1/4 medium red onion, thinly sliced
3/4 cup red wine vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
For the salad:
6 cups baby kale mix (about 5 ounces)
6 cups arugula (about 5 ounces)
1/2 cup blueberries
1/2 cup shelled toasted pistachios, coarsely chopped
1/2 cup crumbled feta cheese (about 2 ounces)
1/4 cup edible nasturtium flowers
Instructions
Make the vinaigrette:
Place all the ingredients in a jar, seal, and shake to emulsify; set aside.
Pickle the onion:
Bring 2 cups of water to a boil. Meanwhile, place the red onion slices in a fine-mesh strainer. Working over the sink, pour the boiling water over the onion and drain. Place in a small bowl. Add the vinegar, sugar, and salt. Stir to combine and dissolve the salt and sugar. Set aside for 30 minutes. Strain off the pickling liquid.
Assemble the salad:
Pile the kale mix and arugula onto a serving platter or large, shallow salad bowl and toss with 1/3 cup of the dressing. Arrange the pickled red onion, blueberries, pistachios, and feta cheese on top of the greens. Scatter the nasturtiums around the salad. Serve alongside the remaining vinaigrette.
