It was another busy week! In addition to our usual harvest, weeding, and planting projects, the once-a-year garlic harvest began between the raindrops last week! We have selected the smaller garlic heads for fresh eating (fresh garlic is not cured so it should be kept in the fridge and used within a couple weeks). The larger heads we are curing for fall and winter eating! To cure, we bundled garlic stalks together in bunches of 8 and hang them in the farm stand. The relatively dark, cool and well ventilated (yet protected from rain) farm stand provides the conditions needed for the curing process which is complete when the outer skin of the garlic is dry. After curing we will clip the heads off the stems and clean them off. Cured garlic will store in dark ,dry conditions (unrefrigerated) for months. Some of the cured garlic will be included in the CSA, some will be sold in the store, and some we will save to plant in October for next year’s garlic crop!
While the recent rainy days have slowed many of our summer crops, the eggplant harvest has begun and the high tunnel tomato harvest is picking up! Cherry tomatoes are ripening and will likely be ready by next week, with hot peppers close behind. Our field peppers seem to be growing slowly and unevenly, but hopefully they will speed with a little sunshine this week. The flower field has bounced back from the rain and is now looking great so will be re-opened for both flower CSA members as well as to the public for picking by the jar. See below for a list of varieties now blooming.
In the CSA this week:
CSA pick up hours are Tues/Thurs 11am-6pm and Saturday 9am - 3pm. Face masks are required under the CSA tent during the first hour of each day.
Eggplant
Yukina Savoy - This mild green is back! Use in salads or lightly cooked (a good spinach substitute).
Beets - Golden and red
Fresh garlic - This garlic is used just like cured garlic but should be kept in the fridge until used.
Fresh onions - These onions are sweeter than traditional cured onions and should be kept in the fridge and used within a week.
Potatoes - Dark Red Norland (red skin, white flesh) or Golden Globe (yellow flesh)
Celery
Fennel
Summer squash and Zucchini
Carrots
Mini cabbage
Curly kale
Mustard greens
Lettuce - some summer crisp varieties are now ready for harvest. There will be a break from salanova until the cooler weather in the fall.
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 (we do now have a green porta-potty restroom by the tree behind the red barn for customer use with a portable handwashing sink just beside it).
*Please note that we close down the PYO fields for lightning storms.
Sunflowers
Green Beans - Please hold the plant while carefully picking the largest beans.
Herbs - basil, thai basil, parsley, dill flowers, sage and thyme.
Pick-your-own Flower CSA
The flower field is open this week! Picking is available any time the farm store is open (Tuesday-Friday 11am-6pm and Saturday 9am-3pm). Varieties blooming now include: zinnias, marigolds, snapdragons, statice, gomphrena, celosia, decorative basil, frosted explosion, cosmos, ageratum, rudbeckia and more! Please pick stems above the first branching to encourage future growth.
In the farm store:
In addition to the items listed in the CSA the farm store this week will also have the tomatoes from our high tunnel, green peppers, cucumbers, and blueberries. This week blueberries will be available both in the stand each day as well as online for pre-orders for pick-up Wednesday, Friday and Saturday. We also have eggs from Codman Farm, honey from Double B, and mushrooms from Fat Moon 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. Staff will continue to wear masks in the first hour of each day but will not be required to for the remainder of the day in keeping with our customer policy. 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.
Crispy Smashed Potatoes
from The Modern Proper
Ingredients
1.5 lbs Baby potatoes
1 Tbsp + 1.5 tsp Kosher salt
3 Tbsp Olive oil
2 tsp Granulated garlic
3 Tbsp Fresh herbs such as dill, chives and or parsley
Preparation
Preheat oven to 450 ° F.
Bring a large pot of water along with 1 tablespoon salt to a rapid boil.
Add in baby potatoes and cook for 20 minutes, until very soft. Remove from water and allow sit in a colander for 5 minutes until completely dry.
Brush a large baking sheet with 1 tablespoon olive oil. Arrange potatoes on baking sheet. Using the bottom of a glass cup gently press down on potatoes until potatoes are ¼ inch thick. Brush with remaining olive oil and season with remaining salt and garlic.
Bake for 25 minutes until crispy. Transfer to a platter and top with fresh herbs.
Carrot Cake Muffins
from Creme de la Crumb, April 7, 2020
Ingredients
1 ½ cups flour
1 cup sugar
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
⅓ cup brown sugar
2 large eggs - at room temperature
2 teaspoons vanilla extract
2 cups finely grated carrots (shredded with the finest grating option on a box grater)
Preparation
Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely incorporated.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
Our farm stand all set up for indoor shopping as well as outdoor pick-up for pre-orders.