It’s the last week for Main Season CSA members! The farm stand will still be open for one more week after this one, with the farm stand’s final day for the 2020 season on October 31st. If you are an Extended Season or Flex CSA member, you will receive an email on Tuesday with a link to sign up for a time slot for the last 4 weeks. Please remember that there are no CSA pick-ups on Tuesdays or Wednesdays in the late season. CSA pick-ups will continue under the tent for one more week after this one before we shift into the greenhouse for a little added warmth and protection from the elements (we will try to keep vents open to maximize air circulation). We will still have pre-packed bag pick-up available outside the farm stand for anyone who does not wish to go inside to get their vegetables.
Things are winding down a little in the field. We are starting at 8am every day now, and the crew size is shrinking to match the amount of work left (which is still just enough to keep us busy, even on rainy or frosty days). Though this part of the year is a lot of clean-up of irrigation lines, landscape fabric and plastic mulch, we still do have some planting to look forward to! Next year’s garlic and tulips will be going into the ground in the next week or two. The thought of next year’s tulips in particular puts smiles on our masked faces and almost makes us want to skip over the much-needed winter rest period and get right to harvesting the colorful flowers of spring!
In the CSA this week:
Tetsukabuto squash - this is a new variety for us this season. It’s a cross between kabocha and butternut squash that appealed to us because of it’s hardiness and high yield potential, but we are also very pleased with the flavor! It has the sweetness and long storage of butternut, with some of the nutty flavor and soft texture of Red Kuri! We were also pleased to discover that, though it isn’t advertised as such, the skins are edible. They’re not as thin as delicata or red kuri skins (and we imagine that the longer they are in storage, the thicker they’ll get), but if you don’t want to peel it, you can definitely get away with it!
Butternut squash
Potatoes - a mix of storage varieties, mostly Kennebec (white storage variety). We also may supplement with some organic potatoes from Atlas Farm in Deerfield, MA this week. (We had a rough year with the drought, so we have bought in all of our potatoes for the late fall from Atlas Farm this year).
Carrots
Chioggia beets - These bright pink beets have white rings inside, visible when sliced. They taste much like the red ace beets we’ve had the past few weeks.
Purple top turnips - this storage variety can be eaten roasted as part of a vegetable medley, mashed with potatoes, or added to soups.
Broccoli
Brussels sprouts
Kale
Spinach - What a fall for spinach! The field harvest continues and our high tunnel planting is also almost ready!
Escarole - A fall cooking green.
Salanova Lettuce Mix
Lettuce
Leeks
Yellow onions - These have been cured and so should ideally be kept in a cool, dry and dark place (not for fridge storage).
Garlic
CSA PYO:
We have had several hard frosts, so hot peppers, husk cherries and tomatoes are done for the season, Hopefully the parsley and herbs in our raised beds will recover for more picking during the Extended Season CSA, but things do grow quite slowly this time of year!
PYO Flower CSA:
Flower picking is done for the 2020 season.
In the Farm Store:
In addition to the items listed in the CSA we will also have popcorn, red onions, green tomatoes, Romanesco cauliflower, scallions, fennel, colored peppers, and fresh ginger from our high tunnel. We will also have organic cranberries from Fresh Meadow Farm in Carver, MA, honey from Double B Honey (harvested from hives on the property), jack-o-lantern pumpkins from Verrill Farm, and mushrooms from Fat Moon. Fat Moon has an abundance of mushrooms, and is making 3 pound boxes of mixed mushrooms available for $50 which are available to pre-order online this week for pick up after 2pm on Friday or on Saturday - select the special “Friday after 2pm (mushrooms only)” order cycle online in order to order for pickup at the end of the week. Bulk mushroom ordering will close at noon on Thursday. Regular online pre-orders continue, but please note that pre-orders are available for Tuesday, Friday and Saturday pick-ups only. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up. Walk-up sales continue to be open for all Tuesday-Saturday.
Farm Store Hours
Tuesday - Friday 11am - 6pm
Saturday 9am-3pm
Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
by Justin Chapple, from Food & Wine, November 2011
3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips
Step 1
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
Step 2
Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
Step 3
In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
Parmesan Crusted Crushed Turnips
Ingredients
12 small to medium turnips, peeled
Salt
2 tablespoons olive oil
3 cloves garlic, minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese (or as needed)
Chopped fresh chives
Instructions:
Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly. Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.