Farm Store Hours:
Tuesdays & Thursdays 11am - 6pm
Wednesdays and Fridays 2pm - 6pm
Saturdays 10am - 3pm
It is the last week for the farm store this season! We'd like to thank all of our farm store customers for helping to support the farm. Thank you for your enthusiasm for the farm, your great recipe ideas, and the financial boost your dedication to our farm store provides. We hope that you will use this last week to enjoy your last Barrett's Mill Farm salad dishes for the season as well as stock up on some winter staples such as butternut squash, garlic, cabbage and carrots! If you would like bulk quantities of storage vegetables, we have pick-ups availablefor pre-ordered vegetables this Saturday October 29th or Thursday November 17th. To place an order, please fill out an order form (available in the farm store and on our website) two days in advance. In addition to bulk orders, a few spots in our November CSA Extension are still available. All bulk orders and November CSA memberships will include information for best storage practices. Barrett's Bucks Members, this is the last week to use your 2016 balances. However, you may use your balance for bulk orders if placed by October 29th.
Sign-ups for next season are now available including 2017 Barrett's Bucks, Vegetable CSA, Pick-your-own Flower CSA. The farm store will re-open in mid May when the asparagus harvest begins!
In the farm store this week:
Romanesco cauliflower
- Lettuce
- Carrots
- Watermelon radish
- Daikon radish
- Fennel
- Turnips
- Spinach
- Beets
- Salanova lettuce mix
- Scallions
- Leeks
- Brussels sprouts
- Celery
- Romanesco cauliflower
- Kale
- Cabbage
- Collards
- Escarole
- Mustard greens
- Red Russian Kale
- Parsley, cilantro, dill
- Shallots
- Garlic
- Tomatoes
- Winter Squash
- Pie pumpkins
- Dried Flowers
- Eggs from Pete and Jen's Backyard Birds (Codman Farm)
- Jack-o-lantern pumpkins from Kenney Farm (Concord, MA)
The CSA: The CSA has finished for the season. However, there are few spots for the November CSA Extension available and we are already accepting new and returning members for the 2017 CSA. We hope you will join us!
No-Mayo Coleslaw
Adapted from How to Cook Everything by Mark Bittman
· 2 tbsp Dijon mustard
· 2 tbsp sherry vinegar
· 1 clove garlic
· 1 tbsp minced hot pepper (optional)
· ¼ cup extra virgin olive oil
· 6 cups cored and shredded cabbage
· 2 medium grated carrots
· 1/3 cup chopped scallions
· salt and freshly ground black pepper
· ¼ cup chopped fresh parsley or cilantro leaves
To make the dressing, whisk together mustard, vinegar, garlic and hot peppers in a small bowl. Add the oil gradually, whisking the whole time. 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 good to let the slaw rest for about an hour). Before serving toss with the parsley.
Balsamic-Roasted Brussels Sprouts
from Barefoot Contessa Foolproof by Ina Garten
1½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, sliced ¼ inch thick
¼ cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.