CSA members should look out for an email this week asking them to sign up for a pick-up time slot for September and October. Check your “spam” or “promotions” folder if you don’t see it by tomorrow night. This will be the last time slot sign-up for Main Season members (Flex and Extended members, there will be one more sign-up for November pick-ups). Please note that you still will need to select a time slot even if you want to keep the same time. Sign ups will open Thursday, August 27th at 6pm and close Sunday August 30th at 11:59pm.
In the fields we are busy harvesting! Storage onions are curing in the greenhouse, we are working to bring in our acre of winter squash, and of course we have our daily harvests of greens, squash, tomatoes and more to get ready for the CSA and farm store each day! With all that harvesting it can be tricky to fit in any other field work but we continue to plant lettuce in the field weekly, and Lise managed to time field prep just right to get cover crop in before the rain this weekend! We are also working with the Concord Ag Committee on a plan for Ag Week September 8th-12th (in place of the annual Ag Day farmers market due to COVID-19). There will be promotions and activities on farms all around town that week to celebrate local agriculture while staying safe and distanced! Stay tuned for details on Concord farmers’ Instagram @farmsofconcord.
In the CSA this week:
Golden beets - We grow just two plantings a year as golden beets are tough to germinate so we need to start them in the greenhouse before planting into the fields. They are just as sweet as red beets but without the mess!
Leeks - The first of the season! We will have leeks available on and off throughout the fall.
Garlic
Swiss chard
Curly Green Kale
Spaghetti Squash
Heirloom Tomatoes
Slicing Tomatoes
Colored sweet peppers
Green peppers
Eggplant
Cucumbers
Summer Squash and zucchini
Arugula
Lettuce
Celery - This planting didn’t get enough water so it’s small but packed with flavor.
CSA PYO:
Please bring scissors from home for your herb picking. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.
Herbs: basil, cilantro, dill, parsley, sage and thyme
Cherry tomatoes - All varieties are now available: Sungold (orange), Cherry bomb (red), Jasper (red), Red Pearl (red grape), Mountain Magic (red), Yellow mini (yellow), Sunpeach (pink), Black cherry (deep brownish purple), Supernova (red with yellow flecks), Moonbeam (pale yellow), Midnight pear (brownish purple).
Husk Cherries - A relative of the tomato. Pick the fruit that have brown husks and have fallen off the plant. Remove the husk before eating (the ripe berry will be yellow inside).
Hot peppers - jalapeño, Fresno, Aji Rico, Hungarian hot wax, shishito
Coming up next week in the pyo field: Green beans! We have a couple plantings on their way for late August/early September. We also have three more plantings of sunflowers this season, the first is likely to bloom in the next week or two.
Pick-your-own Flower CSA
The flower field is open to both flower CSA members as well as for those who would like to purchase PYO flowers by the jar. Picking is open anytime the Farm Store is open: Tuesday-Friday 11am-6pm and Saturday 9am-3pm. For the safety of everyone, there are capacity limits in the flower field and everyone over the age of 2 must wear a mask in the PYO fields. Flowers available for picking this week include: zinnias, bachelor’s buttons, bells of Ireland, scabiosa, didiscus, cosmos, snapdragons, rudbeckia, dill flowers, decorative basil, strawflower, gomphrena, sweet Annie, amaranth, and verbena. Don’t forget your pruners and scissors from home and water for your jar! Check in at the farm stand before picking.
In the Farm Store:
In addition to the items listed in the CSA we will also have honey from Double B Honey (harvested from hives on the property) and sweet corn from Verrill Farm. Fat Moon is taking a break from mushrooms right now, but will be back in early September. 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!
Spaghetti Squash with Tomatoes and Leeks
· 1 cooked spaghetti squash
· 1 medium leek, sliced thinly (white and pale green part)
· 1 large garlic clove, chopped
· 2 tablespoons olive oil
· 4 tomatoes, chopped (4 cups)
· 1/4 cup basil
· salt and pepper
· 2 tablespoons butter
· 1/4 cup grated parmesan
· 2 slices bacon, cooked and crumbled for topping (optional)
Preheat the oven to 400 degrees. Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Use a deep baking pan and fill with about an inch of water. Place the squash cut side down in the water. Bake for about 30 mins or until the squash is tender and can be easily pierced with a knife. Let cool. Sauté leek and garlic in olive oil over medium heat until tender, about 5-7 minutes. Stir in tomatoes, salt and pepper, and basil. Simmer together about 5 minutes more. Shred the spaghetti squash flesh with a fork, keeping it inside the shell. Toss with butter. Spoon mixture on top of shredded squash, top with parmesan and bacon.
Leek and Swiss Chard Tart
Original recipe from Bon Appetit, October 1999 as posted on Smitten Kitchen: https://smittenkitchen.com/2008/01/leek-and-swiss-chard-tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tartdough instead)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.