CSA Week 5 and Farm Store updates

The silver lining of farming in the midst of a pandemic has been the great crew we have on the farm this year. Because of COVID-19 we were faced with a need to hire additional help to to accommadate the changes in the farm store and CSA distribution this season. However, the pandemic also ended up changing the plans for several crew members from last year, making it possible for them to return to the farm for another season and giving us an unexpected boost (and reprieve) in the hiring process. We now have 11 returning crew members (out of 17 total employees)! Having a knowledgeable, friendly, reliable crew has helped ease the burden of the increase in workload - as well as stress levels - from the current pandemic. They make each CSA and farm store day happen from morning sanitizing, to harvest, distribution, and clean up. The first crew member starts at 6:30am (rockstar Sarah!) to sanitize and prepare for the field crew’s arrival, and the last crew members leave the farm after 6:30pm, with lots of bagging, sanitizing, stocking and bin washing in-between of course! While it has been a challenging season in many ways, our crew has remained upbeat, cheerful and hardworking throughout. With faces covered under masks the farm doesn’t always look as friendly as in the past but know they are smiling under there and happy to help!

In the CSA this week:

• Purple Haze Carrots- These carrots are purple on the outside and orange on the inside. We grow one planting a year because they are fun! They taste similar to the carrots you are used to.

• Slicing cucumbers - We are enjoying this early harvest from our high tunnel! The field slicing cucumbers are just beginning to produce.

• Golden beets - These beets are sweet, pretty, and don’t turn your kitchen red when you cook them! Golden beet seed is less dependable and more expensive then that of red beets so we grow just one planting in the spring and one in the fall.

• Scallions - Field scallion harvest has begun! The tops are slightly damaged by thrips but they still taste great.

• Zucchini

• Summer Squash

• Pickling cucumbers - These cucumbers are known for being good for pickling but are also great for eating raw any way you would slicing cucumbers!

• Mini cabbage -Green “Farao,” green cone shaped “Caraflex,” and some of the first red “Omero” heads

• Kale

• Lettuce - The last of the spring lettuce before we move on to summer crisp varieties.

• Salanova lettuce mix - Likely the last week of this spring favorite! Weather in July gets too hot for us to grow lettuce mix so we take a break and start back up in the early fall.

CSA PYO:

If possible please bring scissors from home. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Basil - To harvest pinch or cut plants at the stem. Cut above the lowest branching leaves.

• Dill - Use scissors to cut about 2” from the ground

• Cilantro - Use scissors to cut about 2” from the ground

• Parsley - Cut or pinch outer leaves, leaving interior leaves to grow.

Pick-your-own Flower CSA

The PYO Flower CSA will likely begin next week (July 14th) for Flower CSA members (both Small and Large memberships)! The first flowers available will be snapdragons, zinnias, and bachelor buttons. The Flower CSA is separate from the Main Season CSA but the Main Season CSA (including Flex and Extended memberships) does include pick-your-own sunflowers and the first planting will hopefully be ready next week! In a couple of weeks when the flower field is in full bloom we will also have pick-your-own flowers available for anyone to purchase by the jar. We will email Flower CSA members additional details about your membership next week and continue to post updates about variety availability here on the blog.

In the Farm Store:

In addition to most of the items listed in the CSA we will also have mushrooms from Fat Moon Farm and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. 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.

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!

Warm Golden Beet Salad with Greens and Almonds

By Faith Durand at the Kitchn: https://www.thekitchn.com/recipe-warm-golden-beet-salad-116139

Ingredients

• 1 bunch beets, both tops and roots

• Olive oil

• Salt and freshly ground black pepper

• 4 cloves garlic, minced

• 4 ounces goat cheese, crumbled

• 2/3 cup toasted almond slivers

Instructions

1. Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

2. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

3. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Our crew has been chatting in the fields about their recent culinary exploits and scallion pancakes have been on the top of the list! They are a little more involved than our usual recipes but here is a “how to” from the kitchn website in case you want to join in the fun with this week’s scallion harvest!

How To Make Scallion Pancakes

by Faith Durand

https://www.thekitchn.com/how-to-make-scallion-pancakes-cooking-lessons-from-the-kitchn-107405

Ingredients

• 2 1/2 cups

  white flour

• 1 cup

  warm water

• Oil for the pancakes, such as vegetable, sesame, or shortening

• Coarse kosher salt

• 1 bunch

  scallions

• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Equipment

• Spray oil or cooking spray

• Rolling pin

• Baking sheet or pastry board

• 10-inch heavy skillet or sauté pan

• Thin spatula

• Kitchen scissors

Instructions

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

11. To Serve: Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

Recipe Notes

Oils: This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes. For the filling, any neutral oil will do, but commenters (and I!) prefer sesame oil. Other recipes call for shortening. For the pan, use a high smoke point oil such as peanut.

Make ahead: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.

Reminder: Farm Store and CSA closed Saturday, July 4th

Just a reminder the farm store and CSA will be closed this Saturday, July 4th. Friday farm store hours will remain the same, 11am-6pm. CSA members who are signed up for Saturday pick-up in July will have a pick-up tomorrow, Friday July 3rd, during their regular time slot 9am-3pm. If you can’t make it during your time slot email Melissa to make arrangements (after hours pre-packed bag options are available Friday). We hope everyone has a great weekend!

CSA Week 4 and Farm Store updates

Summer officially began last week and the harvest shows it! We have transitioned from lots of greens to the bulky vegetables of summer like summer squash, mini cabbage, and the first of our cucumbers. This is actually the earliest we have ever had cucumbers thanks to one of our newest high tunnel built early this spring! The protected growing environment of the high tunnel provides more warmth during the early spring, regular watering through drip irrigation, and blocks strong winds and (and rains although not a factor this year until today!). Landscape fabric covers the ground to prevent weed competition and each plant is carefully trellised and pruned to maximize production. The variety, Corinto, is one of our favorite varieties for field growing so the result is the same great taste, just an earlier (and we hope longer) season! We are still growing cucumbers in the field to make sure we have the volume we want for later summer harvests.

Field work right now is focused largely on planting fall crops! We seeded our first fall beets and carrots as well as planted Brussels sprouts and Romanesco cauliflower for the fall. This week we will move on to planting fall cabbage, then kale, all while working to protect the potatoes from the ongoing Colorado Potato Beetle invasion (or should I say picnic?), and constructing our fence across the street to protect it all from hungry deer. Irrigation on the fall crops also continues to be on our mind but we are very happy for the respite that today’s rain gives us from the watering rotation!

In the CSA this week:

• Cucumbers - These slicing cucumbers are grown in our high tunnel, which is why they are so early this season!

• Zucchini

• Summer Squash

• Carrots

• Red beets

• Garlic scapes

• Fennel

• Mini cabbage - We are harvested our green variety called “farao”this week! The other two varieties of small spring cabbage we grow - green cone shaped Caraflex and red round Omero - are still maturing.

• Kohlrabi

• Kale

• Lettuce- oakleaf (a variety called “panisse”), red leaf, and green leaf lettuce

• Salanova lettuce mix

• Mustard greens - These spicy greens can be cooked to soften the spice or eaten raw in salads and sandwiches for those who like the kick!

• Baby bok choi

CSA PYO:

If possible please bring scissors from home. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.

• Basil - To harvest pinch or cut plants at the stem.

• Dill - Use scissors to cut about 2” from the ground

• Cilantro - Use scissors to cut about 2” from the ground

• Parsley - Cut or pinch outer leaves, leaving interior leaves to grow.

In the Farm Store:

In addition to most of the items listed in the CSA we will also have pickling cucumbers, mushrooms from Fat Moon Farm, and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. 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.

Farm Store Hours

Tuesday - Friday 11am - 6pm

Saturday 9am-3pm*

*The CSA and farm store will be closed this Saturday July 4th

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!

Summer Squash and Basil Pasta

Recipe by Chris Morocco published by Bon Appetit: https://www.bonappetit.com/recipe/summer-squash-and-basil-pasta

Ingredients

• ¼ cup olive oil

• 8 garlic cloves (or scapes), thinly sliced

• 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

• Kosher salt

• 1 teaspoon Aleppo-style pepper, plus more for serving

• 12 ounces paccheri, ziti, or other large tube pasta

• 2 ounces Parmesan, grated (about ½ cup), plus more for serving

• 1 tablespoon fresh lemon juice

• ½ cup basil leaves, divided

Recipe Preparation

• Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

• Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

• Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

A CSA member recommended this recipe they tried last week as a great use of leftover fennel tops:

Fragrant Fennel Fronds Pesto

from https://www.wholefoodbellies.com/fragrant-fennel-fronds-pesto

Ingredients

• 1 cup toasted walnuts

• 3 cups loosely packed fennel fronds

• 1 lemon juiced

• 1 clove garlic or garlic scape

• 1 tsp sea salt

• 1/2 cup olive oil (plus extra)

Instructions

• Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.

• Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)

• Store in an airtight container in the fridge or freeze for later use

CSA Week 3 and Farm Store updates

It’s the last full week of June, which means that CSA members will get an email Tuesday with information about how to sign up for their July pick-up slot. The email will contain a link to the sign-up, which will open Thursday, June 25th at 6pm. July pick-up times will be valid from June 30th to August 1st. The email will go out to one person per CSA membership - whoever we have listed as the primary members (this is generally the person who originally signed up). If you would like the sign up email to go to a different person than it went to for the June time slot sign up, and you haven’t already done so, please email Melissa (melissa@barrettsmillfarm.com)

The extreme heat of the past week, plus the lack of rain have created some challenging growing conditions. It has not officially been labeled a drought yet by the Department of Agriculture, but we have had less than 3/4” of rain on the farm in the last month (historically this time of year we would have had 3” to 4”). Crops ideally need about 1” of rainfall per week, though in our sandy, excessively well drained soils we have found that even more is necessary for truly healthy and productive plants. Because of the intense irrigation needs across the farm and the amount of time needed to set up irrigation, we have been prioritizing irrigating crops that will produce large quantities of food for a sustained amount of time. An additional consideration in prioritizing where we irrigate is food safety. While we do use a well, that water travels a long distance through irrigation lines and isn’t necessarily potable at the end of its travels, so we do not irrigate crops for several days before we harvest them, especially crops like strawberries and lettuce, which are typically eaten raw. All of these factors have stacked the hand against irrigating this year’s peas and strawberries. So while we had a promising start to the PYO strawberry season, conditions by the end of last week had deteriorated significantly. Though it is sad to have an early end to the strawberry season, we feel it was the right decision to prioritize saving crops like tomatoes, squash, carrots and potatoes (not to mention next year’s strawberries!) that will give us months of bounty over extending the PYO pea and strawberry season for one more week. Hopefully the exciting variety of new items we’re harvesting this week (zucchini, carrots, and our first high tunnel cukes!) make up for the end of those other favorite crops!

In the CSA this week:

• Carrots - The first of many weeks of this CSA member favorite! The variety we are harvesting right now is called “mokum” and is known for being a sweet early carrot that grows somewhat long and skinny.

• Red beets

• Zucchini - a combination of covering zucchini with row cover for an extended time, regular irrigation and hot weather has brought us a very early zucchini crop!

• Garlic scapes

• Kohlrabi - can be eaten raw shredded on top of salad, baked, or in fritters. Since it’s been so hot, we’ve got a recipe that doesn’t involve a stove listed below, but if you are interested in fritters, this is a nice recipe: https://www.acouplecooks.com/kohrabi-fritters-with-avocado

• Fennel - we finished off the high tunnel-grown fennel, so this week we will have field-grown fennel, which didn’t have the advantages of the high tunnel’s controlled of an environment, so it is a bit smaller.

• Salad turnips

• Radishes

• Kale - some purple kale bunches will be available in addition to the green curly kale this week.

• Lettuce

• Salanova lettuce mix

• Arugula

• Bok choi - baby bok choi or full-sized

CSA PYO:

Unfortunately strawberries and peas are done for the season due to the drought and extreme heat. The strawberries especially looked promising at the beginning of last week, but deteriorated significantly by Thursday. We are very sorry for such a short season, but we were able to rescue next year’s strawberries, so cross your fingers for better conditions next year!

• Herbs: basil, dill, cilantro

In the Farm Store:

In addition to most of the items listed in the CSA we will also have cucumbers (from the high tunnel!), shell peas, scallions, flowers, mushrooms from Fat Moon Farm, and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. 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.

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!

Carrot and Kohlrabi Slaw

by Molly Watson, The Spruce Eats

Ingredients

• 2 bulbs kohlrabi

• 4 carrots

• 3 tablespoons vegetable oil

• 2 tablespoons cider vinegar

• 1 tablespoon whole-grain mustard (or Dijon-style mustard)

• 1/2 teaspoon fine sea salt

• Freshly ground black pepper (to taste)

Steps to Make It

1. Gather the ingredients.

2. Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.

3. In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

4. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.

5. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

6. Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.

Marinated Zucchini Salad

by Martha Rose Shulman, NY Times Cooking

• 1 pound medium or small zucchini

• Salt to taste

• 3 tablespoons freshly squeezed lemon juice

• 1 garlic clove (or scape), crushed

• 3 tablespoons extra virgin olive oil

• 2 tablespoons finely chopped parsley, mint, chives, dill or a combination



1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Vegetable Summer Rolls

Gourmet | May 2001

This is a pretty involved recipe, but it has minimal stove time and the result is delicious and perfect for hot days. It’s a fun project to work on with a family member! Double the sauce recipe to make more rolls.

Peanut sauce

• 3 tablespoons finely chopped onion

• 1 garlic clove (or scape), minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

Summer rolls

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds

• 2 lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh basil leaves

• 1/2 cup thinly sliced baby bok choi

• 1/3 cup coarsely shredded carrot (1 medium)

Make sauce:

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

 Make summer rolls:

Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with basil, bok choi, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Farm store updates and CSA Week 2!

The farm store was bustling last week with the incoming strawberry harvest and a growing veggie list! We will continue to have a wider variety of vegetables every week. This week we are particularly excited about beets and scallions joining the list, and next week we will have carrots! The CSA PYO strawberries are at their peak so we suggest planning time for picking! If you can not pick when you come for your CSA bag during your time slot you may come back to pick Friday 11am-6pm.

We really appreciate everyone’s patience and cooperation with the new systems we have needed to put in place in response to COVID-19. We know that it changes the feel of things and it’s not easy, but you all helped make it go so smoothly! We miss getting to chat with you all, but your kind words and supportive emails have been a huge morale boost for us as we make these adjustments! Now that we have one week of CSA pick-ups under our belt, we’ve had a chance to fine tune our new systems and we’d like to expand on and clarify some policies:

• For pick your own herbs, please bring your own scissors if possible. Some scissors will be available to borrow, but due to the necessary disinfection steps there will be a limit to the number available each day.

• Gloves: Gloves are not required, but you may wear them if you like. If you would like to wear gloves, you must wash your hands directly before putting on the gloves, and they must be brand new disposable nitrile gloves (either in their packaging or in a clean plastic bag, never worn before). We will have some disposable gloves on hand if you would like to wear gloves but do not have new ones, or if your gloves were contaminated. No cloth or reusable gloves are allowed. Please no latex gloves either due to latex allergies.

• Hand hygiene: Hand washing is still required before picking out CSA veggies and doing the PYO. We know it’s challenging, but please remember to try not to touch or adjust anything like your cell phone, mask or hair once you’ve washed your hands. Please try not to touch produce or bags that you are not taking.

• Face masks: Masks should fit snugly and if they are cloth, should have 2 layers. If you cannot wear a mask for medical reasons, please email us directly to set up contact-less pick-up.

We are so happy to be able to provide you with vegetables again and we hope you enjoy your time on the farm while staying safe!

In the CSA this week:

• Scallions

• Beets - The greens make a great side dish sauteed with garlic and olive oil! The stems are particularly colorful and tasty!

• Radishes

• Fennel - Grown under the protection of one of our new high tunnels, it might be the nicest fennel we’ve ever grown!

• Kale

• Spinach

• Swiss Chard

• Salanova lettuce mix

• Head lettuce - Romaine, Butterhead

• Red Russian kale - baby kale

• Arugula

• Yukina savoy - a tender mild green that looks like spinach and can also be eaten raw or cooked.

• Salad (hakurei) turnips - these mild, sweet turnips can be eaten raw or cooked. Roasting really brings out the sweetness.

CSA PYO:

There will be capacity limits to the PYO fields. If a field is at capacity, we ask that you wait until someone leaves before entering the field. Face masks and handwashing are required.

• Strawberries! All beds are now ripening so it will be a great week for picking!

• Sugar snap peas - The whole pod and pea are edible! There will be 2 plantings open this week. Lift the plant to look underneath for the most filled out pods.

• Herbs - you’ll likely have a choice of basil, oregano, thyme, or cilantro.

In the farm store:

In addition to most of the items listed in the CSA we will also have green garlic, Sweet William flowers, mushrooms from Fat Moon Farm, and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. 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. We have been putting a limited number of strawberries for sale online through pre-orders, and we also have them available in the store for walk-up sales.

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!

Simmered Beet Greens With Roasted Beets, Lemon and Yogurt

By Martha Rose Shulman, NYTimes Cooking

Ingredients

• 2 bunches of beets with greens

• 2 tablespoons extra virgin olive oil

• Salt and freshly ground pepper

• Juice of 1 lemon (more or less to taste)

• 1 to 2 garlic cloves (or green garlic)

• 1 cup drained yogurt

• 3 tablespoons chopped walnuts (optional)

Preparation

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.

• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.

• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don’t add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).

• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

Arugula & Fennel Salad with Lemon Vinaigrette

Recipe: Arugula & Fennel Salad with Lemon Vinaigrette

by Emma Christensen at Kitcn

Ingredients

• 5 ounces (about 5 packed cups) arugula, washed and dried

• 1 small fennel bulb, shaved on a mandoline or thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon lemon zest

• Juice of one lemon (about 2 tablespoons)

• 1/4 teaspoon salt

• Freshly ground pepper, to taste

• Pecorino, to serve

Instructions

1. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.

2. Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.