Our January pop-up sale will be this Saturday, January 10th from 10am-Noon in the greenhouse attached to the farm stand. We will have our own cabbage, winter squash, radishes, high tunnel scallions, hot sauce, salsa verde, and the first ever Barrett’s Mill farm sauerkraut made by Kenneth at Eastern Mass Provision. In addition to classic winter veggies, we’ll have limited amounts of our own high tunnel greens (they’re limited because the local wildlife apparently think our greens are just as tasty as we do!). Because we know the greens are in high demand, there will be a limit of 2 total bags of greens (spinach, salanova or kale) per customer. We will also have organic carrots from Winter Moon Roots in Hadley, MA, apples from Bolton Orchards, and organic shiitake mushrooms from Mycoterra Farm in Deerfield, MA. As we mentioned last month we are sad to report that Elizabeth has closed Fat Moon Mushrooms. We will miss working with her but plan to keep in touch.
Available Saturday 10am-Noon:
Items are grown here and certified organic unless otherwise noted.
Please note that our seasonal water has been turned off, so salanova, spinach, kale and scallions will need extra washing at home.
Scallions - From our high tunnel
Carrots - from Winter Moon Roots in Hadley, MA. Certified Organic.
Butternut squash
Autumn Frost squash (a variety of butternut that is extra sweet!)
Tetsukabuto squash
Pie pumpkins
Cabbage - red and green storage cabbage
Purple top turnips
Radishes - Watermelon and Daikon
Salanova lettuce mix - From our high tunnel. This is a special treat! We have never had salanova this deep into the winter, as it is much more cold sensitive than the other greens we grow. Limit of 2 total bags of greens (spinach, salanova or kale) per customer.
Spinach - From our high tunnel. Limit of 2 total bags of greens (spinach, salanova or kale) per customer.
Curly Kale- From our high tunnel. Limit of 2 total bags of greens (spinach, salanova or kale) per customer.
Apples- Honeycrisp (limited quantity) and Spencer (New!) from Bolton Orchards in Bolton, MA. Not organic.
Mushrooms - Shiitake 4oz. certified organic from Mycoterra Farm in Deerfield, MA.
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Saurkrauet - New! Made by Kenneth at Eastern Mass Provision from our own organic green cabbage.
Maple syrup - New! 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are certified organic. Black Coco and Bumblebee are not organic. All grown by Charley Baer in South Berwick, ME.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
Raspberry Jam - Silferleaf Farm in Concord, MA. Certified Organic. Limited quantities
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic. Limited quantities
Smoky Lo Mein With Shiitake and Vegetables
by J. Kenji López-Alt, from NY Times Cooking
Ingredients
Kosher salt
8 ounces fresh Chinese egg noodles (see Note)
Rice bran, peanut, canola or other neutral, high-temperature frying oil
4 ounces fresh shiitake mushroom caps, thinly sliced
4 ounces green cabbage, thinly sliced
1 small carrot, peeled and cut into thin matchsticks
1 small yellow onion, halved and thinly sliced
3 scallions, trimmed, cut into 2-inch segments, then thinly sliced lengthwise
3 medium garlic cloves, minced
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine or dry sherry
½ teaspoon toasted sesame oil
¼ teaspoon white pepper
2 ounces mung bean sprouts (about ¾ cup), sprouted end picked off and discarded
Preparation
Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.
Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.
Tip: For this recipe, look for noodles labeled “lo mein.” The ingredients should contain wheat flour and eggs. If you can’t find fresh Chinese egg noodles, you can use fresh linguini or spaghetti in its place.
Roasted Butternut Squash Tacos
from Cookie + Kate
Ingredients
Roasted butternut squash:
1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw:
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt, more to taste
Simple guacamole (double if you love guac!):
Everything else:
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Apple Cabbage Salad with Brown Sugar Cider Vinaigrette
by Tara Mataraza Desmond, from The Kitchn
Ingredients
5 cups thinly sliced red cabbage
4 ounces lettuce (about half of a small head), torn or sliced into strips (red leaf or romaine works well here)
2 medium apples, diced small
2 medium carrots, peeled into ribbons
2 cups finely chopped cauliflower (pull off about 3 of the cumulus cloud shaped bunches from the head, cut away the thick stem, and then chop the florets into tinier bits)
1/2 cup thinly sliced scallions, green and white parts (about 3 or 4 scallions)
3 tablespoons canola, vegetable, safflower, or a mild nut oil like almond or walnut
1 1/2 tablespoons mayonnaise
1 1/2 teaspoons brown sugar (light or dark)
1/4 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
Pinch of fine sea salt
5 grinds fresh black pepper
1/2 cup pepitas, toasted
Instructions
Combine the cabbage, lettuce, apples, carrots, cauliflower, and scallions in a large serving bowl. Toss several times so that the carrot ribbons tangle with the cabbage shreds and lettuce leaves, and the cubes of apples and bits of cauliflower settle throughout rather than at the bottom of the bowl.
In a small bowl or spouted measuring cup, briskly whisk together the mayonnaise and oil until completely smooth. Add the sugar and mustard and whisk again. Finally, whip in the vinegar, salt, and pepper until the whole of it emulsifies into one dressing. Pour the vinaigrette over the salad, scatter the pepitas into the bowl, and toss again to combine everything. Serve immediately.
If you plan on having leftovers, hold off on the vinaigrette and pepitas, adding those per serving to prevent the salad from becoming soggy and the pepitas from losing their crispy crunch (You can just reserve a portion of the salad for saving, too, and dress the rest for serving immediately). Refrigerate the undressed salad in an airtight container for up to 4 days and store the pepitas in a zip-top bag or container outside of the fridge.
