Spring Mushroom CSA sign-ups available now!

March is a quiet month on the farm as we take a break from harvesting, but coming up soon you can expect some of our own veggies, as well as mushrooms from Fat Moon! This year we are offering an earlier Spring Mushroom CSA from April 4th to May 23rd to complement our early season high tunnel greens! Pick-ups will be on Fridays from 11am-6pm at the same time as spring online pre-order pick-ups for available high tunnel greens, flowers, seedlings, and asparagus (the asparagus harvest usually begins the week of May 9th).

Fat Moon mushrooms are grown in Westford, MA and will be delivered on Thursday afternoons, so they will be fresh for Friday pick-up and will keep well throughout the weekend. For storage, Fat Moon recommends keeping your mushrooms in the paper bag in the refrigerator for the perfect balance of humidity and fresh air. 

The 8-week Spring Mushroom CSA includes one pound of Fat Moon’s fresh organic mushrooms each week. Over the course of the season, expect to get a taste of varieties like Shiitake, Chestnut, Lion's Mane, Pioppino, various Oyster mushrooms (blue, brown, black pearl, yellow), and more! Detailed descriptions about the mushroom varieties are available here. See below for a couple of mushrooms recipes from Fat Moon that recently caught our eye!

To sign up for the Spring Mushroom CSA
(as well as Vegetable CSA, Barrett’s Bucks, and PYO Flowers) visit:

https://www.barrettsmillfarm.com/online-store

Fat Moon Farm Herbed Quiche

by Chef Kelcy Scolnick https://fatmoonmushrooms.com/blogs/news/fat-moon-farm-herbed-quiche

INGREDIENTS

Crust

•  1 Stick Unsalted Butter, cubed and cold 

•  1 Cup All-Purpose Flour 

•  1/4 Cup Whole Wheat Flour 

•  1/2 t Salt 

•  1 t Chopped Rosemary 

•  2T Ice-Cold Water 

  Quiche

• 12oz Fat Moon Mushrooms cleaned and stems trimmed, cut into 1 inch pieces  

• 1/2 lb Asparagus cut into 1 inch pieces 

•  1 Onion, sliced thin 

•  1T Butter 

•  1T Olive Oil 

•  1T Sage Chiffonade 

•  6 Large Eggs 

•  1/4 Cup Heavy Cream 

•  6oz Gruyere (or cheese of choice), shredded 

•  ½ Teaspoon Salt

•  ½ Teaspoon Fresh Cracked Black Pepper 

  DIRECTIONS

Crust

1. Combine both flours, salt, and rosemary in a bowl and stir together.

2. Add the butter into the mix and using your hands or a pastry cutter, cut butter into flour until it resembles sand and no piece of butter is larger than a pea.

3. Mix in water 1 T at a time until a dough comes together.

4. Kneed a few times by hand to get dough into a ball and then wrap with plastic and place in the fridge for 1 hour to rest, or overnight.

Quiche

1. When it’s time to make the quiche, roll out the crust and place into your pie dish.

2. Use a fork to poke a few holes in the crust and then place in the fridge to chill as you prep the vegetables.

3. Preheat oven to 400 degrees.

4. Melt butter in a pan and add the onions and a pinch of salt. Sauté over medium/low heat until onions are caramelized, about 15-20 minutes. 

5. Place mushrooms and asparagus on a sheet pan, drizzle with olive oil and then sprinkle with salt and pepper. Roast in 400 degree oven for 7 minutes. Lower oven temperature to 375 degrees. 

6. Combine eggs, cream, half the shredded cheese, sage, salt, and pepper in a bowl and whisk well to combine.

7. Take the crust out of the fridge and build your quiche! Place the remaining half of the cheese on the bottom followed by the onions, mushrooms, and asparagus.

8. Bake for 35-45 minutes or until it has just the slightest wobble in the center. Remove from the oven, let cool, and enjoy!

Creamy Mushroom and Spinach Pasta

by Cortney DiGiovanni https://fatmoonmushrooms.com/blogs/news/creamy-mushroom-and-spinach-pasta-by-wellthywithcortney-on-ig

INGREDIENTS

• 1 box of Spinach Pasta

• 2-3 cups Fat Moon Mushrooms, chopped

• 2 Cups Baby Spinach

• 1 Head Broccoli

• 2-3 Cloves of Garlic

• 1-2 Tablespoons of Butter

• Milk (Dairy or Plant Based)

• 2-4 Tablespoons Nutritional Yeast

DIRECTIONS

1. Roast broccoli in the oven at 400°F for about 10 minutes.

2. Sauté mushrooms on medium heat with a little water (1 tbs) to sweat them out. Add your garlic and spinach. Sauté for 1-2 minutes or until spinach is wilted down.

3. Add butter.

4. Season with garlic, salt, pepper, and a little parsley. Add chili powder for a kick!

5. Cook your fresh pasta. This only takes about 2-3 minutes. Drain and set aside.

6. Mix in broccoli to the sauté pan.

7. Add your pasta, turn off the heat, and add milk and nutritional yeast. Now you're ready to eat!

Pre-order spinach, mushrooms, carrots and more for Valentine's week!

We are fitting in a sale between the upcoming snow storms so that you can get your local veggies and fruit (and popcorn!) before school vacation week! Ordering opens today Friday, February 7th at 4pm and closes Monday, February 10th at 8am. Order pick-up is Monday, February 10th 2pm - 6pm. Even if you are out of town during the school break the following week and don’t think you can use up your veggies before then, everything but the mushrooms should keep very well in your fridge while you’re away! This is likely the last time that storage crops like carrots will be available this winter. We expect to have more fresh greens for pre-order again starting in late March - in fact we just seeded our first baby kale succession in our high tunnel last week!

To place your order, visit our store on Open Food Network:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available to order for pick-up Monday February 10th:

• Spinach - Grown in our high tunnel. The cold temps make this spinach taste very sweet! Because this is unwashed (our wash station water is shut off seasonally) it has been keeping exceptionally long in a plastic bag in the refrigerator. We’ve had some reports of it still being pristine after 3 weeks! Just be sure to give it a thorough wash when you’re ready to use it.

• Green Cabbage - Two sizes available

• Carrots - Limited quantities

• Turnips

• Daikon radishes - Mixed colors

• Watermelon radishes

• Popcorn (on the cob)

• Mushrooms - Farmer’s Mix, Lion’s Mane and Shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.

• Heirloom Apples - Northern Spy from Scott Farm in Dummerston, VT. Great for pies or fresh eating. Stores well! Eco- certified, not organic.

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA and processed in Greenfield, MA. It’s the smoothest applesauce we’ve ever tasted! Certified organic.

• Baer’s Best Beans - Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

Spinach & Mushroom Quiche

from Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil

• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms

• 1 ½ cups thinly sliced sweet onion

• 1 tablespoon thinly sliced garlic

• 5 ounces fresh spinach (about 8 cups), coarsely chopped

• 6 large eggs

• ¼ cup whole milk

• ¼ cup half-and-half

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh thyme leaves, plus more for garnish

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 ½ cups shredded Gruyère cheese

Directions

1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.

2025 Barrett's Bucks sign-ups now open!

2025 Barrett’s Bucks are now available! As a Barrett’s Bucks member, you purchase credit before the season, and then use it throughout the regular season to purchase whatever you like in the farm stand, including items that we buy in from other local farms. Barrett’s Bucks may be used from April until October 25th, 2025 (funds cannot be used for winter pop-ups or be carried into the next season). You may choose the amount of your Barrett's Bucks credit, and the minimum purchase is $250.

Barrett’s Bucks are a great option if you would like to support the farm with a pre-season investment, but the CSA is not right for you. While a CSA membership is the best value for many people, Bucks are great for anyone who doesn’t want to do pick-your-own or who would frequently like to purchase items that are not available in the Vegetable CSA, like eggs, honey, mushrooms or flower arrangements. It is also perfect for folks who eat smaller quantities of vegetables, or whose vegetable consumption varies a lot week to week. On the other hand, if in the past you’ve felt like the CSA is a little too big for you, but you like the pick-your-own and community aspect of the CSA, be sure to check out our new Small size CSA options: https://www.barrettsmillfarm.com/csa.

Because preseason investments are really important for the health of the farm business, as a thank-you, members who sign up for Barrett’s Bucks before April 1st, 2025 will receive a 7% bonus credit!

To sign up visit:

https://www.barrettsmillfarm.com/online-store

January 11th Farm Store Pop-up 10am-Noon!

This week we will have our first ever January Farm Store Pop-up! We will be in the greenhouse attached to the farm stand Saturday, January 11th, 10am - noon with freshly harvested spinach, kale and mizuna for sale along with sweet stored carrots, cabbage, popcorn and more! In addition to our produce we are excited to be offering heirloom apples from Scott Farm in Vermont and organic applesauce from Long Run Orchard in Boxborough, MA. See below for a complete list of what we have available. We will be accepting credit cards, cash, checks and SNAP EBT cards. We hope to see you Saturday to celebrate an extended season of local eating with our first sale of 2025!

Available at the Pop-up:

All produce is grown here and certified organic unless otherwise noted

• Spinach

• Curly kale - limited quantities

• Mizuna

• Kale mix - limited quantities

• Autumn Frost squash - limited quantities

• Carrots

• Popcorn (on the cob)

• Radishes - mini daikon and watermelon radishes

• Turnips

• Cabbage (green and purple)

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Mushrooms - Farmer’s Mix and shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.

• Apples - Heirloom varieities Northern Spy and Roxbury Russet from Scott Farm in Dummerston, VT. Eco- certified, not Certified Organic.

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA and processed in Greenfield, MA. It’s the smoothest applesauce we’ve ever tasted! Certified organic.

• Baer’s Best Beans -Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

Perfect Stovetop Popcorn

by Cookieandkate

Ingredients

• 2 tablespoons extra-virgin olive oil or coconut oil

• ½ cup popcorn kernels, divided

• Salt, to taste

Instructions

In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.

1. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

2. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).

3. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)

4. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

For more tips and seasoning suggestions visit: https://cookieandkate.com/perfect-stovetop-popcorn-recipe

Mark Bittman’s Spicy No-Mayo Coleslaw

from How to Cook Everything by Mark Bittman

Ingredients

• 2 tablespoons Dijon mustard, or to taste

• 2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice

• 1 small clove garlic, minced

• 1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)

• 1/4 cup peanut oil or extra virgin olive oil

• 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage

• 1 large red or yellow bell pepper, cored, seeded, and diced or shredded

• 1/3 cup chopped scallion, more or less

• Salt and freshly ground black pepper

• 1/4 cup chopped fresh parsley leaves

Instructions:

1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.

Cabbage and Carrot Slaw, Mexican Style. Grate 2 medium carrots and use them instead of the bell pepper. Use freshly squeezed lime juice in place of the vinegar. Finish with cilantro if you like instead of the parsley.

Apple Slaw. Use carrots instead of bell pepper, as in the preceding variation. Use 1 medium onion, grated, in place of the scallion. Shred or grate 2 medium or 1 large Granny Smith apples (or use any tart, crisp apple) and include them in the mix. Lemon juice or cider vinegar is the best choice of acid here.

Pop-up Sale this Saturday!

We’re having one more farm stand pop-up before the end of the year this Saturday, December 14th from 10am - 1pm. We will be set up in the greenhouse attached to the farm stand (enter through the main farm stand doors).

With the exception of the greens and scallions, everything should keep for several weeks in your refrigerator or pantry, so if you are planning some big holiday meals, the squash, sweet potatoes, turnips, carrots and more should be good to go! For info on how to make those storage crops last, check out our storage tips!

Available at the Pop-up:

All produce is grown here and certified organic unless otherwise noted

• Sweet potatoes

• Yellow potatoes - 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic. Limited quantities.

• Tetsukabuto squash

• Autumn Frost squash

• Butternut squash

• Pie pumpkins

• Carrots - 3lb bags.

• Beets - 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic.

• Leeks

• Scallions

• Popcorn (on the cob) - 2 lb bags

• Mini Daikon - 3lb bags.

• Watermelon radishes - 3 lb bags.

• Turnips - 3lb bags.

• Cabbage (green and purple)

• Curly kale - Limited quantities.

• Spinach - Limited quantities.

• Salanova lettuce mix

• Mizuna

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix 8oz. Certified organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

• Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Cannellini (NEW!), Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic.

Roasted Gochujang Cabbage

by Ali Slagle from NY Times Cooking

Ingredients

• ¼ cup grapeseed or vegetable oil

• 2 tablespoons gochujang

• 2 teaspoons sugar

• 2 garlic cloves, finely grated

• 1 medium green cabbage (2½ to 3 pounds)

• Salt

• ¼ cup roasted, salted peanuts, coarsely chopped

• 2 scallions, thinly sliced

Preparation

1. Place the sheet pan in the oven, then heat the oven to 450 degrees. In a large bowl, stir together the oil, gochujang, sugar and garlic; it’s OK if the mixture isn’t completely blended.

2. Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1½-inch-thick strips. Add to the bowl, separating the leaves as you go. Sprinkle generously with salt, then toss and squeeze with your hands until evenly coated and slightly wilted. Remove the heated sheet pan from the oven, carefully line it with parchment paper, then spread the cabbage onto the pan in an even layer. (It will be crowded.) Roast without stirring until tender and charred on top, 40 to 50 minutes. Top with the peanuts and scallions.

Italian White Bean Soup

from Ciao Florentina

Ingredients

• 3 cups dry cannellini beans

• 1 leek or yellow onion diced

• 1 carrot chopped

• 1 celery stalk chopped

• 7 cloves garlic chopped

• 1 sprig rosemary

• 1 sprig sage

• 1 bay leaves

• 8 cups water or vegetable stock

• 1.5 tsp smoked applewood sea salt (or liquid smoke)

• 1 -2 Tbsp Nutritional yeast (optional)

• bread + garlic for bruschetta

Instructions

1. Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain. If using Baer’s Best beans, there is no need to pre-soak. Se their website for tips on cooking their beans: https://www.baersbest.com/2022/12/10/how-to-cook-the-beans/

2. In a large heavy bottom pot heat up a good glug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.

3. Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.

4. Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.

5. Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.

6. Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.

7. Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.

8. Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Bean Soup With Cabbage, Winter Squash and Farro

By Martha Rose Shulman from NY Times Cooking

Ingredients

• ½ pound borlotti (Italian cranberry beans)

• 2 tablespoons extra virgin olive oil

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 small celery stalk, with leaves, chopped

• 2 teaspoons chopped fresh sage

• 4 large garlic cloves, minced

• 1 pound green cabbage, cored and shredded

• Salt

• freshly ground pepper

• 1 pound butternut squash, peeled, seeded and diced (about 2 cups)

• A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind

• Generous ½ teaspoon dried rosemary, crumbled

• 1 (14-ounce) can chopped tomatoes, with liquid

• ½ cup farro (spelt), cooked

• Freshly grated Parmesan for serving

Preparation

1. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1½ to 2 hours until the beans are tender. Remove the bouquet garni, and discard.

2. While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

Tip

• Advance preparation: The farro can be cooked three days ahead. The finished soup keeps well and gets even better over two or three days.