We have added some more spinach, as well as some braising spinach (less tender leaves, better for cooking) to our online store! Ordering closes tomorrow, Friday April 4th at 6am. Pick-up will be on our farm stand porch 2pm - 6pm. If you need us to leave out your order past 6pm tonight, please email Melissa.
This week: Greens pre-orders, Barrett's Bucks deadline and Mushroom CSA!
We are in our second week of spring high tunnel greens! Once again, we will have them available to pre-order online, for pick up on Friday, April 4th from 2pm-6pm. This week we are harvesting baby kale mix, arugula and spinach. Online pre-orders will open today, Tuesday April 1st at 6pm and close Friday, April 4th at 6am. As with last week, we may end up adding more inventory later in the week as we get a better sense of quantities available, so if something looks sold out early on, check back!
This week if you have Barrett’s Bucks already, you can use those to place your order. If you don’t yet have Bucks, we are extending the deadline to April 6th to purchase Bucks and still get a 7% bonus credit. Barrett’s Bucks will still be available to purchase after Sunday, but there will no longer be a bonus credit available.
Also, the Fat Moon Farm Mushroom CSA begins on Friday! Pick-up with be 2pm - 6pm on the farm stand porch alongside the pre-orders. If you place an order for greens, we will add your CSA share to the bag. If you haven’t yet signed up, Mushroom CSA shares are still available! In order to be able to get a mushroom share this week you’ll need to purchase by tonight (Tuesday April 1st). After that, we will pro-rate the cost for anyone who wishes to join for an April 11th start.
To place your order, visit our store on Open Food Network:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Available to order:
All items are grown here and certified organic unless otherwise noted
Arugula - It’s the first harvest, so it’s nice and tender! Sold in 0.35 lb bag.
Spinach - This spinach is from a seeding in February and is more tender than the braising spinach we had last week. Sold in 1/2 lb bag.
Baby kale mix - Grown in our high tunnel, our “kalebration kale mix” is a mix of baby kale varieties including red and green kale. It is very tender and great for eating raw in salad or for light cooking. Sold in 1/2 lb bag.
Popcorn (on the cob) - 2 pound bags.
Mushrooms - Farmer’s Mix and shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.
Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA. Processed in Greenfield, MA. Certified organic.
Baer’s Best Beans - Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.
Raspberry Vinegar Infusion- From Silferleaf Farm in Concord, MA. Certified Organic
Honey from Double B (from hives on the property). Not organic
The Spence’s Baby Kale Caesar
from Atlanta Magazine
Ingredients
Salad:
8-12 cups of baby mixed kale (found at your local farmer’s market)
4 tablespoons of homemade croutons (your favorite store bought brand will work)
4 teaspoons tarragon leaves
6 tablespoons Caesar dressing (recipe below)
Salt and pepper to taste
4 ounces freshly grated parmesan cheese
1 lemon
Caesar Dressing:
4 egg yolks
1 tablespoon anchovy paste
2 tablespoons Dijon mustard
1 tablespoon freshly ground black pepper
12 garlic cloves
3 tablespoons capers
1 teaspoon salt
Zest of 2 lemons
6 tablespoons lemon juice
6 tablespoons red wine vinegar
1/3 cup freshly grated parmesan
4 cups blend oil
1 tablespoon garlic chili oil
Water
Instructions
For the dressing:
1. In a blender puree the egg yolks, anchovy paste, Dijon mustard, black pepper, garlic cloves, capers and salt.
2. Add the lemon zest, lemon juice, red wine vinegar, and freshly grated parmesan and puree again
3. Once pureed, set the blender at half speed and emulsify by adding the blend oil and garlic chili oil
4. Adjust the consistency of the dressing with a little bit of cold water.
To assemble:
1. In a bowl mix together the kale, croutons, tarragon leaves, Caesar dressing, and salt and pepper. Plate onto a large serving platter.
2. Squeeze lemon on top and toss. After, grate parmesan as needed to finish.
Makes 4 servings.
Warm Kale and Caramelized Mushroom Salad Recipe
by By Emily and Matt Clifton from Serious Eats
Ingredients
1/2 cup (120 ml) extra-virgin olive oil, divided
1 pound (450 g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
1 tablespoon (15 g) unsalted butter
Kosher salt and freshly ground black pepper
2 medium shallots, thinly sliced (about 1/2 cup)
1/4 cup (60 ml) dry sherry
4 cups (5 ounces; 140 g) baby kale (or use large kale, cut out and discard the rib and finely shred the leaves)
3 tablespoons (45 ml) sherry vinegar
2 teaspoons (10 ml) Dijon mustard
2 teaspoons (10 ml) honey
3 ounces (85 g) fresh goat cheese, crumbled (optional)
Directions
Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.
In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with sherry vinegar, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.
In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.
More spinach and kale added to the online store!
Catherine washed some freshly harvested spinach.
We’ve just added more braising spinach and braising kale mix to our online store. These are both excellent for cooking (or for pureeing if you want to make kale or spinach pesto, or to add a healthy boost to your morning smoothies!). Ordering closes tomorrow, Friday, March 28th at 6am, and pick up is on Friday, March 28th from 2pm-6pm.
To place your order, visit our store on Open Food Network:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Next week we expect to have more baby kale mix and our first arugula!
Kale mix, pea shoots and more available for Friday March 28th!
Baby kale mix
This week we will harvest our first high tunnel greens of the spring for pre-order pick ups on Friday, March 28th from 2pm-6pm. Our high tunnel harvest will include baby kale mix, pea shoots, braising spinach and braising kale mix! We also have our own cabbage and popcorn on the cob, Baer’s Best beans, local organic applesauce, and more. All items are certified organic unless otherwise noted. Online pre-orders will open today, Tuesday March 25th at 6pm and close Friday, March 28th at 6am. Throughout the early spring season we will have online pre-order pick ups on Fridays whenever items are available. These pre-order sales will include spinach, arugula, tulips, and the first asparagus (in May)! To complement these items we are offering an early spring Fat Moon Mushroom CSA April 4 - May 23rd. For more information and to sign up visit: https://www.barrettsmillfarm.com/online-store/2025-spring-mushroom-csa. Once asparagus harvest picks up in mid-May we will be open Tuesday-Saturday for self-serve sales. The full store will be open and staffed beginning May 27th!
To place your order, visit our store on Open Food Network:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
Available to order:
All items are grown here and certified organic unless otherwise noted
Baby kale mix - Grown in our high tunnel, our “kalebration kale mix” is a mix of baby kale varieties including red and green kale. It is very tender and great for eating raw in salad or for light cooking. Sold in 1/2 pound bag.
Pea shoots - Grown in our high tunnel. Baby pea shoots are tender and great for salads and sandwiches. 1/4 pound bag.
Braising spinach - This spinach overwintered in our high tunnel and is best for cooking (rather than salads) as it has larger, thicker leaves than our usual spinach. 1/2 pound bag.
Braising kale mix- This kale overwintered in our high tunnel and is best for cooking (rather than salads) as it has larger, thicker leaves than our usual kale mix. 1/2 pound bag.
Cabbage - Green cabbage, medium sized heads. From winter storage - the last we’ll have until this season’s cabbage is ready in the summer!
Popcorn (on the cob) - 2 pound bags
Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA. 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.
Raspberry Vinegar Infusion- From Silferleaf Farm in Concord, MA. Certified Organic
Honey from Double B (from hives on the property). Not organic
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
Combine both flours, salt, and rosemary in a bowl and stir together.
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.
Mix in water 1 T at a time until a dough comes together.
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
When it’s time to make the quiche, roll out the crust and place into your pie dish.
Use a fork to poke a few holes in the crust and then place in the fridge to chill as you prep the vegetables.
Preheat oven to 400 degrees.
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.
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.
Combine eggs, cream, half the shredded cheese, sage, salt, and pepper in a bowl and whisk well to combine.
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.
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
Roast broccoli in the oven at 400°F for about 10 minutes.
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.
Add butter.
Season with garlic, salt, pepper, and a little parsley. Add chili powder for a kick!
Cook your fresh pasta. This only takes about 2-3 minutes. Drain and set aside.
Mix in broccoli to the sauté pan.
Add your pasta, turn off the heat, and add milk and nutritional yeast. Now you're ready to eat!