Last week’s highlight was tulip planting for next spring! We love planting this time of year - it is a great way to focus on next year and all the good things to come as we wind up the current season. The Main Season CSA is now over and this will be the last week of the farm store for the season, as the store closes for the year Saturday October 30th (2021 Barrett’s Bucks expire at that time). We have 4 more weeks remaining in the Extended and Flex CSA, including this week. Pick-ups for the next 4 weeks are on Thursdays 11am-6pm and Saturdays 9am-3pm. There are no longer Tuesday pick ups.
If you’re inside during the rain this week (with the exception of your trips to the farm store of course!) check out our recent interview with Holly Kouvo (crew member Jess’s mom!) on her show Get Healthy With Holly. It was filmed by ActonTV and will be shown on both ActonTV and Minuteman Media Network (Concord TV), and you can see it here as well: https://www.youtube.com/watch?v=Tp7rJUsh_Sk. We had a great time showing Holly around the farm and talking about the CSA and vegetables of course! Previous episodes of her show, as well as recipe ideas are on her website: https://www.fittingfitnessin.com/get-healthy-with-holly.
In the CSA this week (Week 21 for Extended and Flex members):
The Main Season CSA has ended, Week 21 is the first of the 4 Late Fall weeks in the Extended and Flex CSAs. Pick up hours are Thursday 11am-6pm and Saturday 9am - 3pm (there are no Tuesday pick-ups). Face masks are required under the CSA tent during the first hour of each day. Please note we do our best to predict what will be available each week, but conditions change and there may be slight variations in what’s available!
Sweet potatoes
Onions
Potatoes - Yellow potatoes from Atlas Farm (certified organic and grown in South Deerfield, MA).
Butternut Squash
Leeks
Garlic
Peppers
Carrots
Brussels sprouts
Salad turnips
Rutabaga or Mini Daikon
Red Cabbage
Kale
Lettuce
Still to come in the remaining 3 CSA weeks after this week: Spinach, salanova, fennel and green tomatoes from our high tunnels, as well as watermelon radishes, green storage cabbage, and Atlas Farm russet potatoes.
CSA PYO:
Handwashing sinks are provided at the entrance to each PYO field. For the sake of food safety, please wash hands before picking. The barn bathroom and wash area sinks in the barn are for employees only.
Herbs- parsley, sage, thyme, oregano
PYO Flower CSA:
Flowers are mostly done for the year, so they are closed to the general public but if you are a PYO Flower CSA member with some left to pick feel free to continue to come and pick until there is nothing left to find! Picking is available any time the farm store is open this week until Saturday, October 30th, the last day of the farm stand for the season.
In the farm store:
The last day of the farm store for the season will be this Saturday, October 30th. 2021 Barrett’s Bucks expire at that time. This week, in addition to the items listed in the CSA we will also have salanova, spinach, mini mak daikon radishes, autumn frost and tetsukabuto squash, colored peppers and eggplant in the farm store. In addition we will have organic cranberries from Fresh Meadows Farm in Carver, MA. These cranberries can be used in making granola, scones, smoothies and more, but they can also be frozen and kept until Thanksgiving. We will have mushrooms from Fat Moon Farm, honey from Double B, and eggs from Codman Farm. We also have raspberry vinegar infusion and jam from Silferleaf Farm.
We accept credit card, cash, check and EBT in the farm store. The farm store is open Tuesday - Friday 11am - 6pm and Saturday 9am - 3pm. Masks are required during the first hour of each day and are encouraged the remainder of the day. Staff will continue to wear masks inside the farm stand all day. We are keeping a chalkboard list of items available outside the store and our Shopkeepers would be happy to shop for anyone who is uncomfortable entering the store. We also continue to take online pre-orders for Wednesday, Friday and Saturday pick-up. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 6pm the day before pick-up.
Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
From Cooking Classy
Ingredients
20 oz. sweet potatoes, peeled and diced into 3/4-inch cubes
16 oz. brussels sprouts, bottoms trimmed, halved
2 Tbsp olive oil
Salt and freshly ground black pepper
5 slices bacon, diced
1 1/2 lbs. boneless, skinless chicken breasts, diced into 1 1/4-inch cubes*
1/2 medium red onion, diced into chunks
3 garlic cloves, minced
1 Tbsp minced fresh rosemary
2 Tbsp minced fresh parsley (optional)
3 Tbsp store-bought or homemade** balsamic glaze
Instructions
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place sweet potatoes and brussels sprouts on baking sheet. Drizzle with olive oil then to toss to evenly coat.
Sprinkle bacon over everything then roast in preheated oven 15 minutes. Remove from oven.
Add chicken, red onions, garlic and rosemary then season everything with salt and pepper and toss to evenly coat. Spread into an even layer (don't overlap chicken pieces).
Return to oven and roast until chicken has cooked through (center of thickest pieces should register 165) about 17 - 20 minutes longer.
Drizzle everything (or each serving) with balsamic glaze, sprinkle with parsley and serve immediately.
Notes
*Try to cut all of the chicken pieces close to the same size so they'll finish cooking through at the same time.
**For homemade balsamic glaze: In a small saucepan whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 - 13 minutes. Let cool (it will thicken more as it cools).
Winter Squash and Wild Mushroom Curry
By David Tanis, from NY Times Cooking
Ingredients
3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
½ teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
¾ cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish
Preparation
In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro