Spinach, arugula and kale mix this week!

We have more high tunnel greens available to pre-order online for pick up this Friday, April 11th, 2pm-6pm. Once again we’ll also have our own popcorn, as well as local beans, applesauce and mushrooms! Since we need to place our mushroom order with Fat Moon by Wednesday morning, we encourage folks who would like mushrooms to order on Tuesday night. Online pre-orders will open today, Tuesday April 8th at 6pm and close Friday, April 11th at 6am.

Also, this is Week 2 of the Fat Moon Farm Mushroom CSA! Pick-up is Friday 2pm - 6pm on the farm stand porch alongside the pre-orders. If you place an order for greens, we will add your CSA share to your greens order. If you’d still like to join the CSA this week, you have until Tuesday night to join for this Friday. Pro-rated Spring Mushroom CSA shares are available here.

To place your order, visit our store on Open Food Network:

https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel

Available to order:

All items are grown here and certified organic unless otherwise noted

• Arugula - A salad and sandwich green with a slight peppery kick! Sold in 0.35 lb bag.

• Spinach - Seeded in February so very tender, great for raw eating or light cooking. Sold in 1/2 lb bag.

• Baby kale mix - Grown in our high tunnel, our “kalebration kale mix” is a mix of baby kale varieties including red and green kale. It is great for eating raw in salad or for light cooking. Sold in 1/2 lb bag.

• Pea shoots - Very limited this week, but we should have more coming up.

• Popcorn (on the cob) - 2 pound bags.

• Mushrooms - Farmer’s Mix and shiitake grown by Fat Moon Farm in Westford, MA. Certified organic.

• Applesauce - Made with Grimes Golden apples grown by Ed at Long Run Produce in Boxborough, MA. Processed in Greenfield, MA. Certified organic.

• Baer’s Best Beans - Cannellini, Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic. Grown in South Berwick, Maine.

• Raspberry Vinegar Infusion- From Silferleaf Farm in Concord, MA. Certified Organic

Spinach & Mushroom Quiche

by Julia Levy from Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil

• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms

• 1 ½ cups thinly sliced sweet onion

• 1 tablespoon thinly sliced garlic

• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped

• 6 large eggs

• ¼ cup whole milk

• ¼ cup half-and-half

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh thyme leaves, plus more for garnish

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 ½ cups shredded Gruyère cheese

Directions

1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.