Aside from harvesting for the farm stand and CSA this week, we have a long to-do list including planting, weeding, high tunnel trellising of tomatoes and cucumbers, and potato beetle management. We are also adding to our list dealing with out deer fencing. Many of you might remember that last year we had a terrible deer problem that resulted in many lost lettuce successions, as well as hours of lost time trying to covering individual lettuce plantings with netting. Our old deer fencing system was no longer working, so we decided to beef it up this year. We’ve added extra lines, including extending the height of the fence by adding string with flagging tape at the top, and we’ve tested the voltage and baited the fence weekly (previously we only needed to do it a few times per season). While our lettuce still looks really good, we did notice a set of fresh deer prints inside our fence last week, so we have been working on fortifications!
This year, CSA distribution will continue to be held outside under a white canopy tent by the farm stand. CSA pick-up hours are Wednesdays from 11am-6pm and Saturdays from 9am - 3pm. Shopkeepers will be ready to orient members, but we strongly encourage everyone (both new and returning members) to also check out our CSA Guide here: http://www.barrettsmillfarm.com/member-guide ahead of time. If you are a returning member, please bring your canvas CSA bag from last year. If you have lost it, replacement ones are available in the farm stand. We do now have CSA bags made from recycled bottles that will not shrink! The cost for those is $12. New members will receive a bag when they check in.
In the CSA this week:
Beets
Scallions - Coming from our high tunnel.
Kohlrabi - The flavor and texture of kohlrabi is similar to cabbage or broccoli stems, but it is milder and sweeter. It can be roasted, shredded raw as part of salad or cole slaw, chopped up and added to soup, or breaded and fried, among many other options!
Fennel
Radishes
Salad turnips
Mini daikon radish
Lettuce
Bok choi
Salanova lettuce mix - This cut leaf mix is a little crisper than a mesclun mix and therefore keeps well for longer!
Arugula
Baby bok choi - These can be sauteed or grilled whole or cut in half down the middle.
Red Russian kale - This is a smaller more tender kale leaf. It’s great mixed in salads, but also is nice lightly sauteed!
Yukina Savoy - This mild and tender green is in the same family as kale, cabbage and bok choi. It is tender enough to mix in salads, but it can also be cooked (and when cooked it can be a substitute for cooked spinach)
Mizuna - Another green related to kale, cabbage and bok choi. It has a slightly crisper texture and more peppery flavor than Yukina Savoy, but it’s not as peppery as arugula. It can still also be used in salads or cooked.
Coming soon (likely next week): carrots, cucumbers, chard and garlic scapes!
CSA Pick-Your-Own:
Sweet William flowers
Strawberries
In the farm store:
In addition to the items listed in the CSA, we will have:
Spinach
Curly kale
Kale mix
Seedlings - It’s mostly herbs left, but there are also some eggplant and cucumber seedlings.
Stock - These are colorful and fragrant flowers (see photo below)
Snapdragons
Mushrooms from Fat Moon Farm - Certified organic
Double B Honey - From hives on the property! Not certified organic
Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.
Eggs from Codman Farm - Not organic.
Later in the week we will also likely have cucumbers and garlic scapes.
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. We are taking online pre-orders for strawberries and flowers only for Thursday and Saturday pick-up. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering currently opens at 6pm on Monday. Orders for Thursday 2pm - 6pm pick-up close on Thursday morning at 6am. Orders for Saturday 11am - 3pm pick-up close on Friday morning at 6am.
Mushroom CSA:
Now that the farm store is staffed you may come to pick up your mushrooms anytime the farm store is open (Tuesday-Friday 11am-6pm and Saturday 9am-3pm). Your mushrooms will be kept in the cooler and retrieved by the shopkeeper when you arrive at the store. It is week 6 of the 8-week Spring Mushroom CSA.
Tatsoi, Mizuna and Edamame Salad with Sesame Dressing
from Vegetarian Times
Ingredients
Sesame dressing:
3 Tbs. roasted sesame oil
2 Tbs. tahini
2 Tbs. seasoned rice wine vinegar
1 Tbs. low-sodium soy sauce
Salad:
1 1/2 cups frozen shelled edamame, thawed
2 cups tatsoi leaves
2 cups mizuna
1 cucumber, peeled and sliced
1 8-oz. pkg. baked teriyaki tofu, cubed
1 green onion, sliced
Preparation
1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
Whole-Roasted Kohlrabi
from Food & Wine
Ingredients
8 medium kohlrabi (3 pounds)
Extra-virgin olive oil, for drizzling
Kosher salt
Pepper
4 ounces feta, crumbled (1 cup)
2 jalapeños—halved lengthwise, seeded and very thinly sliced crosswise
2 tablespoons thyme leaves
Toasted sesame seeds, for garnish
Preparation
Preheat the oven to 450°. On a large rimmed baking sheet, drizzle the kohlrabi with olive oil and season with salt and pepper. Roast for about 1 1/2 hours, until charred on the outside and tender within. Let cool slightly, then peel.
Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, jalapeños, thyme and sesame seeds and serve.
Some light purple stock in our high tunnel. We also have darker purple, “champagne” pink, rose pink and cream colors!