CSA Week 22 and Mini Farm Store

We are steadily making progress with our late season to-do list. This week we are focused on planting all of our tulips and garlic for next season (once all of the garlic is planted we’ll know if we’ll have any extra available for the mini store and Thanksgiving sale!). In spite of the fact that we just shored up one of our lettuce fences today, we are looking forward to taking it right back down as soon as the lettuce has all been harvested (surrendering, for now, in the great 2025 battle with the deer).

There are 3 more weeks left in the CSA, including this one. Pick-ups are now in the greenhouse attached to the farm stand for warmth and light! Additionally, the CSA now closes at 6pm instead of 6:30 on Wednesday evenings. If you can’t make it by 6pm just email shopkeeper@barrettsmillfarm.com and we will make you a bag and leave it out on the front porch of the farm stand for later pick-up. The PYO herbs will close once it is dark out. The mini store will continue to be open to the public during the remaining CSA pick-ups: Wednesdays 11am-6pm and Saturdays 9am-3pm.

If you missed the recent newsletter about our farm housing fundraising effort and are interested in learning more, it is available here!

In the CSA this week:

• Sweet Potatoes

• Carrots

• Autumn Frost Squash - A specialty butternut squash with edible skin.

• Onion

• Garlic

• Peppers

• Green tomatoes

• Cabbage - Savoy and green storage varieties

• Mini daikon - Purple, red and white varieties.

• Turnips

• Watermelon radish - These are unassuming on the outside but inside they are bright red with a ring of green! They also taste delicious in salads and make a great addition to crudités.

• Kale - Curly green and toscano

• Lettuce - Green leaf and Red leaf varieties

• Salanova lettuce mix

CSA Pick-Your-Own:

• Herbs: parsley, thyme, spearmint

In the mini farm store:

Hours this week are Wednesday 11am-6pm and Saturday 9am-3pm. This week in the farm store we plan to have:

• The following items that are also in the CSA: autumn frost squash, cabbage, kale, lettuce, salanova lettuce mix, garlic

• Pumpkins

• Tomatoes

• Broccoli

• Escarole

• Leeks

• 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. Medium spicy.

• Corn stalks - For decorating!

• Cranberries from Fresh Meadows Farm in Carver, MA. New delivery coming this week - available starting Saturday. Certified Organic.

• Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.

• Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.

Cabbage Soup

By Lidey Heuck, from NY Times Cooking

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• 2 medium carrots, diced (1½ cups)

• 2 to 3 ribs celery, diced (1½ cups)

• 4 large garlic cloves, minced (2 tablespoons)

• 1 teaspoon Italian seasoning 

• Crushed red pepper, to taste

• Kosher salt (such as Diamond Kosher) and black pepper

• 1 large Yukon gold potato, diced (about 8 ounces)

• 1 tablespoon tomato paste

• 4 cups vegetable broth

• 1 (14-ounce) can diced tomatoes 

• 6 cups chopped green cabbage (from 1 small cabbage)

• 1 teaspoon red wine vinegar

• ¼ cup chopped fresh parsley, plus more for serving

Preparation

1. In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.

2. Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.

3. Off the heat, add the vinegar and parsley. Taste and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

Tip: To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.

Sweet potato cakes

Adapted from Plenty by Yotam Ottolenghi

• 2 ¼ lb sweet potatoes, peeled and cut into large chunks

• 2 tsp soy sauce

• ¾ cup flour

• 1 tsp salt

• ½ tsp sugar

• 3 tbsp scallion, chopped

• ½ tsp fresh chilli, finely chopped

• Lots of butter, for frying

For the sauce:

• 3 tbsp Greek yogurt

• 3 tbsp sour cream

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper

• 1 tbsp fresh cilantro, chopped

Steam the sweet potato until soft, then drain in a colander for up to an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if it's a little runny, add some flour. Melt some butter in a nonstick pan. Use a tablespoon to put mix in the frying pan and flatten slightly with the back of the spoon. and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of paper towels to soak up the excess butter. Serve hot or warm, with the sauce on the side.

Fundraiser for our future on the farm

As many of you know, we (Lise and Melissa) have leased this farm from the Town of Concord since 2014 when the Town put out a Request for Proposals and chose us as the farmers! Our lease includes 14 acres of farmland, the farm stand, barn, a house, and an apartment converted from a two car garage. Lise had a 3 month old at the time (and a couple of years later had a second child), so she and her husband moved into the house while Melissa moved into the one bedroom apartment. In 2023 Melissa had a son with her partner Nigel. Since that time we have looked into ways that we might be able to continue to live here and farm this land while also giving Melissa and Nigel’s son a bedroom separate from his parents as he grows up. 

While many options were considered (and exhausted), the non-profit 501(c)(3) Concord Housing Foundation stepped up to help and has taken on the project of a small addition to the apartment where Melissa and her family live to make it a 2 bedroom unit. The proposed addition would allow both the current and future farmers living in the second unit to continue to farm the land once having a family with children. As the houses on the farm are leased as affordable housing units with income restrictions, this fits with CHF’s overall mission to increase the number of affordable family homes in Concord.

If you would like to learn more, visit the Concord Housing Foundation website:

https://concordhousingfoundation.org/barretts-mill-farm-fundraiser

If you have any questions about the project or ideas about fundraising email Lise or Melissa!

Melissa and Lise with their kids and the farm crew in 2023!

CSA Week 21 and Mini Farm Store

There are 4 more weeks left in the CSA, including this one. Pick-ups will now be in the greenhouse attached to the farm stand for warmth and light! Additionally, the CSA will now close at 6pm instead of 6:30 on Wednesday evenings. If you can’t make it by 6pm just email shopkeeper@barrettsmillfarm.com and we will make you a bag and leave it out on the front porch of the farm stand for later pick-up. The PYO herbs will close once it is dark out.

The regular farm store season has come to a close, but starting this week we will have a mini store open to the public during the remaining CSA pick-ups: Wednesdays 11am-6pm and Saturdays 9am-3pm. There will also be a large pre-Thanksgiving sale open to all on Saturday, November 22nd from 9am-3pm.

In the CSA this week:

• Watermelon radish - These are unassuming on the outside but inside they are bright red with a ring of green! They also taste delicious in salads and make a great addition to crudités.

• Green tomatoes - Fried green tomatoes are a classic preparation, but they can also be pickled or turned into a sauce like salsa verde.

• Autumn Frost Squash - A specialty butternut squash with edible skin.

• Pie pumpkins

• Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.

• Garlic

• Peppers

• Broccoli

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

• Cabbage - Tendersweet and Savoy varieties

• Mini daikon - Purple, red and white varieties.

• Turnips

• Kale - Curly green

• Salanova lettuce mix

• Escarole

CSA Pick-Your-Own:

• Herbs: parsley, sage, thyme, mint

In the mini farm store:

Hours this week are Wednesday 11am-6pm and Saturday 9am-3pm. This week in the farm store we plan to have:

• The following items that are also in the CSA: pie pumpkins, autumn frost squash, salanova lettuce mix, broccoli.

• Leeks

• Bok Choi

• Tomatoes - We just cleared out the remaining ripe tomatoes from the high tunnel to make way for winter spinach this week!

• Corn stalks - For decorating!

• Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.

• Asian Pears- From Ed at Long Run Produce in Boxborough, MA. Certified organic. Limited amounts available.

• Apples - From Carver Hill in Stow, MA. Macoun and Cortland varieties. Not organic. Limited amounts available.

• Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.

• Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.

Vegetarian Stuffed Squash

adapted from Cookie + Kate

Ingredients

• 2 medium squash (original recipe calls for acorn, but Autumn Frost would work really nicely!)

• 2 tablespoons extra-virgin olive oil, divided

• ½ teaspoon fine sea salt, divided

• ½ cup quinoa, rinsed

• 1 cup water

• ¼ cup dried cranberries

• ¼ cup raw pepitas (hulled pumpkin seeds)

• ¼ cup chopped green onion

• ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish

• 1 clove garlic, pressed or minced

• 1 tablespoon lemon juice

• ¾ cup grated Parmesan cheese

• ½ cup crumbled goat cheese or feta

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

3. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.

4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.

7. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.

8. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

9. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Notes

Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).

Change it up: You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.

Make it dairy free/vegan: Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.

Fried Green Tomato Parmesan

from allrecipes.com

Ingredients

• 2 large eggs

• 4 cups Italian-seasoned bread crumbs

• 10 green tomatoes, sliced 1/2-inch thick

• 6 cups spaghetti sauce, divided

• 1 (16 ounce) package shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, divided

• ½ teaspoon dried basil

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish.

3. Dip each tomato slice in egg, then press into bread crumbs to coat. Arrange coated tomato slices in a single layer on the prepared baking sheets.

4. Bake in the preheated oven until golden, about 5 minutes per side.

5. Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer with 1/2 of the mozzarella and 1/4 cup Parmesan. Repeat layers with remaining 3 cups spaghetti sauce, tomatoes, remaining mozzarella, and 1/4 cup Parmesan. Sprinkle basil over the top.

6. Bake in the preheated oven until golden brown, about 35 minutes.

CSA Week 20 and Farm Stand Updates

This is the last week that the farm stand will be open for regular hours. Barrett’s Bucks will also expire this Saturday, October 25th. Though the regular store will be closed next week, we will have a mini store open to everyone during CSA pick-ups Wednesdays 11am - 6pm and Saturdays 9am-3pm. We will also have our big pre-Thanksgiving sale on Saturday, November 22nd. Although this is the last week for the store, the CSA continues on until Saturday November 22nd. If you have a Flex membership, be sure to check in with the Shopkeeper to find out how many pick-ups you have left to skip!

Even though it feels like the season is winding down, we still have a wide array of fall veggies to enjoy! We also still have lots of field and high tunnel work to keep us busy. The late fall always entails putting the farm to bed - this means taking down trellising, pulling up plastic mulches, seeding cover crops, mulching strawberries and garlic with straw, ripping out summer crops in our high tunnels, digging up dahlia tubers, taking down fences and more. It’s not all about endings, though! We’re also planting tulips and garlic for next year and greens in our high tunnel for this winter. We keep wondering when we’ll have time to catch up on our mountains of office work!

In the CSA this week:

• Butternut squash

• Turnips - We now have the more classic purple-top storage turnips.

• Rainbow carrots

• Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.

• Leeks

• Garlic - Back after a hiatus!

• Fennel

• Colored pepper

• Green and purple peppers

• Broccoli

• Cabbage - Tendersweet and Savoy varieties

• Mini daikon - Purple, red and white varieties.

• Bok Choi - Full-sized heads.

• Kale - Curly green

• Salanova

• Escarole - This bitter green is excellent in soups and stew like the classic white bean and escarole soup. It can also be sauteed with garlic and olive oil as a side dish.

CSA Pick-Your-Own:

• Herbs: parsley, cilantro, sage, thyme, mint and chives.

In the farm store:

Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open until October 25th! This week in the farm store we plan to have:

• The following items that are also in the CSA: butternut squash, turnips, garlic, broccoli, rainbow carrots, potatoes from Atlas Farm, escarole, leeks, bok choi, cabbage, fennel, green and purple peppers, kale, salanova, herbs.

• Tomatoes - From the high tunnel. We may not have them for the whole week as the plants are looking rough and we’ll need to begin turning over all of our high tunnels to winter greens!

• Pie pumpkins

• Autumn Frost squash

• Acorn squash

• Lettuce

• Mini daikon

• Watermelon radish

• Salad turnips

• Onions

• Corn stalks - For decorating!

• Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.

• Beets from Atlas Farm in Deerfield, MA. Certified Organic.

• Apples - From Carver Hill in Stow, MA (not organic). Macoun and Cortland varieties. Not organic.

• Mushrooms from Fat Moon Farm - Certified Organic.

• Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.

• Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.

• Baer’s Best Beans: 1 pound bags of Italian Cranberry. We will have more varieties soon when Charley Baer is able to make our fall delivery!

Pasta With Kale Pesto and Roasted Butternut Squash

By Melissa Clark, from NY Times Cooking

Ingredients

• 1½ pounds butternut squash

• ½ cup extra virgin olive oil, more for drizzling

• ¾ teaspoon kosher salt, more for squash

• Freshly ground black pepper

• 1 bunch (about ½ pound) kale, center ribs removed

• 8 ounces pasta (penne rigate works well)

• ⅓ cup toasted pine nuts

• 2 large garlic cloves, roughly chopped

• Finely grated zest of 1 lemon

• Freshly squeezed lemon juice, to taste

• Grated Parmesan cheese, for serving

Preparation

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

Roasted Cabbage with Walnuts and Parmesan

from Smitten Kitchen

• 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage

• 7 tablespoons extra-virgin olive oil, divided

• 1 teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

• Scant 1/2 cup (1.75 ounces) walnut halves and pieces

• 1 large or 2 smaller garlic cloves

• 1 large lemon

• Red pepper flakes, such as Aleppo (optional)

• Grated parmesan, to taste

Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.

Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.

The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot.

CSA Week 19 and Farm Stand Updates

The big event of last week was the freeze on Thursday night, and the big excitement/surprise was that overhead irrigating the flowers overnight mostly worked. When we checked on the flowers at sunrise and saw them all perfectly encased in ice, the first thought was “oh well, it didn’t work, but it looks really cool.” We saw people pulling over on their way to work to snap some pictures, and we were feeling a little sheepish about what at first seemed like a very public and spectacular failure. However, hours later we noticed from a distance that the flower field looked awfully colorful for having just been showered with an ice storm (After a hard frost, cold sensitive crops like flowers, peppers and tomatoes turn brown after they thaw out). On closer inspection we saw that most of the plants were still alive! The weight of the ice did cause taller stems to collapse and sometimes snap, and on some plants you could see that the side that hadn’t been directly hit by the sprinkler water had turned brown. Overall though, it felt like we had snatched a victory from the jaws of defeat. Of course we are still on the trajectory of colder and colder nights, so this will be a short-lived win, but we are happy to extend the flower season a little longer, especially for the dahlias that have such a short production window!

The overnight temperatures on Thursday were low enough and sustained enough that all of the peppers, tomatoes, husk cherries, tomatillos and basil out in the field didn’t survive. Even the tomatoes and peppers in our high tunnels didn’t escape unscathed. The plants are alive, but the tops of them got nipped, and some of the plants on the outside edges didn’t make it. Fortunately, we have a really diverse selection of veggies that are perfect for making warm and cozy meals to go with the changing season!

In the CSA this week:

• Broccoli

• Colored pepper

• Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.

• Rainbow carrots - Always a hit, these rainbow bunches include purple, pink and yellow mixed in with some traditional orange ones.

• Pie pumpkin - They may look like Halloween decorations, but unlike jack-o-lanterns, they are intended for eating. Not only can you make pumpkin pie with them, but you can also make things like pumpkin soup and pumpkin muffins!

• Leeks

• Fennel

• Green and purple peppers

• Cabbage - Tendersweet variety. The name says it all!

• Bok Choi - Full-sized heads.

• Mini Daikon - Red, purple and white varieties.

• Kale - Curly green

• Salad turnips

• Lettuce

• Escarole - This bitter green is excellent in soups and stew like the classic white bean and escarole soup. It can also be sauteed with garlic and olive oil as a side dish.

• Arugula

CSA Pick-Your-Own:

The cold overnight temperatures last Thursday/Friday has led to the end of all of our cold sensitive crops like cherry tomatoes, hot peppers, husk cherries and basil.

• Herbs: parsley, cilantro, sage, thyme, mint and chives.

In the farm store:

Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open until October 25th! This week in the farm store we plan to have:

• The following items that are also in the CSA: broccoli, rainbow carrots, potatoes from Atlas Farm, pie pumpkins, escarole, leeks, bok choi, cabbage, mini daikon, fennel, salad turnips, green and purple peppers, lettuce, arugula, kale, herbs.

• Tomatoes - From the high tunnel (all of our field tomato plants perished in the freeze last week).

• Garlic

• Salanova lettuce mix

• Acorn squash

• Dahlias

• Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.

• Beets from Atlas Farm in Deerfield, MA. Certified Organic.

• Apples - From Carver Hill in Stow, MA (not organic). Macoun and Cortland varieties. Not organic.

• Mushrooms from Fat Moon Farm - Certified Organic.

• Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.

• Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.

• Baer’s Best Beans: 1 pound bags. Grown in South Berwick, Maine. Certified Organic varieties available include: Black Turtle, Italian Cranberry and Light Red Kidney. Not organic: marfax. We will have more varieties soon when Charley Baer is able to make our fall delivery!

Sheet Pan Chow Mein

Adapted by Deb Perelman of Smitten Kitchen from Hetty McKinnon's To Asia, With Love

Note from the author: Below are the vegetables I used, but feel free to use what you have for all or some. Chinese broccoli or other greens would be great here, or shredded cabbage. Thinly sliced mushrooms, too. Dried (or fresh) thin egg noodles will crisp up best for chow mein, but if you’re okay with it being less crisp, use whatever noodles you have on hand, including rice noodles, if wheat is an issue.

Ingredients:

• 1 bell pepper (any color), finely sliced

• 1 carrot, peeled and finely sliced diagonally

• 1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segments

• Kosher salt

• Olive oil or a neutral oil

• A 250-gram or 8.8-ounce package dried thin egg noodles

• 1 small can baby corn, drained

• 6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments

• 1 medium shallot or 3 scallions, thinly sliced

• 2 tablespoons toasted sesame seeds, to finish

• 1 tablespoon toasted sesame oil

Soy seasoning:

• 1 tablespoon toasted sesame oil

• 3 tablespoons soy sauce, tamari, or coconut aminos

• 1 tablespoon vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)

• 1/4 teaspoon ground white pepper

• 1 small clove garlic, grated or minced

Preparation:

1. Heat oven to 425°F. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt. Roast for 10 minutes, until the vegetables start to soften.

2. Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.

3. Combine the soy seasoning ingredients in a small bowl.

4. Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles.

5. Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot and sesame seeds and serve.

Cabbage, Potato and Leek Soup

By Melissa Clark, from NY Times Cooking

Ingredients

• 6 tablespoons unsalted butter

• 3 medium leeks, white and light green parts, thinly sliced

• 8 cups shredded cabbage

• 2 garlic cloves, finely chopped

• 2 potatoes, peeled and diced

• 2 cups chicken or vegetable stock

• 2½ teaspoons kosher salt

• 2 thyme branches

• ½ teaspoon black pepper

• Grated Parmigiano-Reggiano, to serve

Preparation

1. Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Spicy Roasted Daikon “French Fry” Recipe

by Valentina K. Wein

Ingredients

• 3½ tablespoons grapeseed oil

• 1½ teaspoons chili paste

• 1 teaspoon low sodium Tamari or soy sauce

• ½ teaspoon ginger pulp, freshly grated

• ½ teaspoon granulated sugar

• ½ teaspoon Kosher salt (use half the amount if you're using table salt)

• 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced (see instruction no. 2)

Instructions

1. Preheat the oven to 475°F, and adjust a rack to the center.

2. Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.

3. Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.

4. Assemble. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.

5. Roast. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)

6. Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.