Pop-up Sale this Saturday!

We’re having one more farm stand pop-up before the end of the year this Saturday, December 14th from 10am - 1pm. We will be set up in the greenhouse attached to the farm stand (enter through the main farm stand doors).

With the exception of the greens and scallions, everything should keep for several weeks in your refrigerator or pantry, so if you are planning some big holiday meals, the squash, sweet potatoes, turnips, carrots and more should be good to go! For info on how to make those storage crops last, check out our storage tips!

Available at the Pop-up:

All produce is grown here and certified organic unless otherwise noted

• Sweet potatoes

• Yellow potatoes - 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic. Limited quantities.

• Tetsukabuto squash

• Autumn Frost squash

• Butternut squash

• Pie pumpkins

• Carrots - 3lb bags.

• Beets - 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic.

• Leeks

• Scallions

• Popcorn (on the cob) - 2 lb bags

• Mini Daikon - 3lb bags.

• Watermelon radishes - 3 lb bags.

• Turnips - 3lb bags.

• Cabbage (green and purple)

• Curly kale - Limited quantities.

• Spinach - Limited quantities.

• Salanova lettuce mix

• Mizuna

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix 8oz. Certified organic.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

• Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Cannellini (NEW!), Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic.

Roasted Gochujang Cabbage

by Ali Slagle from NY Times Cooking

Ingredients

• ¼ cup grapeseed or vegetable oil

• 2 tablespoons gochujang

• 2 teaspoons sugar

• 2 garlic cloves, finely grated

• 1 medium green cabbage (2½ to 3 pounds)

• Salt

• ¼ cup roasted, salted peanuts, coarsely chopped

• 2 scallions, thinly sliced

Preparation

1. Place the sheet pan in the oven, then heat the oven to 450 degrees. In a large bowl, stir together the oil, gochujang, sugar and garlic; it’s OK if the mixture isn’t completely blended.

2. Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1½-inch-thick strips. Add to the bowl, separating the leaves as you go. Sprinkle generously with salt, then toss and squeeze with your hands until evenly coated and slightly wilted. Remove the heated sheet pan from the oven, carefully line it with parchment paper, then spread the cabbage onto the pan in an even layer. (It will be crowded.) Roast without stirring until tender and charred on top, 40 to 50 minutes. Top with the peanuts and scallions.

Italian White Bean Soup

from Ciao Florentina

Ingredients

• 3 cups dry cannellini beans

• 1 leek or yellow onion diced

• 1 carrot chopped

• 1 celery stalk chopped

• 7 cloves garlic chopped

• 1 sprig rosemary

• 1 sprig sage

• 1 bay leaves

• 8 cups water or vegetable stock

• 1.5 tsp smoked applewood sea salt (or liquid smoke)

• 1 -2 Tbsp Nutritional yeast (optional)

• bread + garlic for bruschetta

Instructions

1. Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain. If using Baer’s Best beans, there is no need to pre-soak. Se their website for tips on cooking their beans: https://www.baersbest.com/2022/12/10/how-to-cook-the-beans/

2. In a large heavy bottom pot heat up a good glug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.

3. Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.

4. Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.

5. Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.

6. Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.

7. Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.

8. Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Bean Soup With Cabbage, Winter Squash and Farro

By Martha Rose Shulman from NY Times Cooking

Ingredients

• ½ pound borlotti (Italian cranberry beans)

• 2 tablespoons extra virgin olive oil

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 small celery stalk, with leaves, chopped

• 2 teaspoons chopped fresh sage

• 4 large garlic cloves, minced

• 1 pound green cabbage, cored and shredded

• Salt

• freshly ground pepper

• 1 pound butternut squash, peeled, seeded and diced (about 2 cups)

• A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind

• Generous ½ teaspoon dried rosemary, crumbled

• 1 (14-ounce) can chopped tomatoes, with liquid

• ½ cup farro (spelt), cooked

• Freshly grated Parmesan for serving

Preparation

1. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1½ to 2 hours until the beans are tender. Remove the bouquet garni, and discard.

2. While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

Tip

• Advance preparation: The farro can be cooked three days ahead. The finished soup keeps well and gets even better over two or three days.

2025 PYO Flower CSA shares now available!

If you are dreaming of summer on this frigid December day, why not start making some summer plans with a PYO Flower share? Join our PYO Flower CSA yourself, or give a PYO Flower membership as a holiday gift for a flower lover in your life! One mason quart jar will be provided for each PYO Flower Membership (jars fit 15-40 stems depending on what varieties you choose). You can pick anytime during farm stand hours, and you can pick as many bouquets as you like per visit until you reach a total of 6 bouquets for the season. Picking is available mid-July until the first frost, but generally the bloom quality is at it’s height late July thru August! We grow a wide assortment of colors and varieties, including: ageratum, amaranth, ammi, celosia, cosmos, gomphrena, rudbeckia, scabiosa, snapdragons, strawflower, sunflowers, sweet Annie, verbena, and zinnias.

Veggie CSA memberships are also available, and we plan to also open up Barrett’s Bucks memberships and Spring Mushroom CSA sign-ups later this winter, so stay tuned!

To sign up, visit our online store:

https://www.barrettsmillfarm.com/online-store

Pre-order greens for this Saturday!

We have some lovely greens from our high tunnel that you can pre-order for pick-up on our farm stand porch Saturday, December 7th from 11am until 3pm! Ordering opens Tuesday, December 3rd at 6pm and closes Thursday, December 5th at noon. There will be no walk-up sales this Saturday, but we are planning another pop-up sale for Saturday December 14th with storage crops, fresh greens, mushrooms, hot sauce and more available for walk-up sales!

Available to pre-order (for pick up Saturday December 7th):

• Salanova lettuce mix

• Spinach

• Mizuna

• Baby kale mix

• Kale bunches

• Scallions

Please note that with the water shut off for the season, these fresh items will not have gotten a dunk in our wash sinks. We always recommend washing our produce at home anyway, but you may want to give these items a second rinse!

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

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

15-Minute Miso Soup with Mizuna

from Yup, It’s Vegan

Ingredients

• 8 cups water

• 2 strips dried kombu (3.5" strips / about 7g total)

• 4 tbsp dried wakame seaweed (about 7g total)

• 8 oz mizuna cut into bite-sized pieces

• 14 oz silken tofu drained and crumbled or sliced into pieces

• 1 small bunch scallions chopped

• 4 tbsp miso

Instructions

Add the water and kombu to a pot and bring to a boil. Reduce the heat and simmer for 4 minutes. Remove the kombu and save it for another use, or discard it.

While the kombu is cooking, soak the dried wakame seaweed in a bowl with cold water for 5-10 minutes. (It will expand quite a bit, so use a large bowl.) Drain the wakame and squeeze it to remove excess liquid.

Add the rehydrated wakame, mizuna, silken tofu, and scallions to the pot. Simmer for about 5 minutes more, or until the mizuna becomes more tender and mild. Turn off the heat.

Scoop out a few tablespoons of the soup into a bowl, and stir the miso into the liquid until evenly combined. Transfer this mixture back into the soup pot and stir it in. Serve right away.

Farm Stand Pop-up Saturday!

This Saturday, November 23rd from 9am - 3pm we are having our Thanksgiving Pop-up Sale! We have an excellent variety of produce, as well as honey, vinegar, jam, beans and hot sauce made from our own hot peppers! Many items will store in your pantry or refrigerator well beyond Thanksgiving, but we do also have some more perishable items like salanova lettuce mix, spinach, broccoli, scallions, fennel, kale and fresh herbs. Click here for some storage tips for roots and squashes, and see below for some recipe ideas! For the sale, enter through the farm stand and our store will be set up in the attached greenhouse (across from our CSA distribution) for warmth and light no matter the weather!

Available at the Pop-up:

• Sweet potatoes

• Tetsukabuto squash

• Autumn Frost squash

• Butternut squash

• Pie pumpkins

• Carrots - 10 lb bags and 3lb bags.

• Beets - 10 lb bags and 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic.

• Garlic

• Onions - Small yellow onions in 1 pound bags and by the pound. Limited amounts.

• Leeks

• Scallions

• Baby Fennel

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

• Mini Daikon - 3lb bags.

• Watermelon radishes - 3 lb bags.

• Turnips - 3lb bags.

• Cabbage (green and purple)

• Broccoli - Limited amounts.

• Kale

• Spinach - Limited amounts.

• Salanova lettuce mix

• Herbs - Parsley and thyme bunches

• Dried lavender and eucalyptus

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Cranberries from Fresh Meadows in Carver, MA. Certified Organic.

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix in 1 pound and 8oz. options. Certified organic.

• Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.

• Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic.

Pasta With Kale Pesto and Roasted Butternut Squash

by Melissa Clark, from NY Times Cooking

Ingredients

• 1½ pounds butternut squash

• ½ cup extra virgin olive oil, more for drizzling

• ¾ teaspoon kosher salt, more for squash

• Freshly ground black pepper

• 1 small bunch (about ½ pound) lacinato kale, center ribs removed

• 8 ounces pasta (penne rigate works well)

• ⅓ cup toasted pine nuts

• 2 large garlic cloves, roughly chopped

• Finely grated zest of 1 lemon

• Freshly squeezed lemon juice, to taste

• Grated Parmesan cheese, for serving

Preparation

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

Italian-style beans and greens

from Primary Beans

Ingredients

• 1/2 pound Cranberry beans

• 1 white onion

• 1 carrot

• 2 stalks celery

• Handful parsley

• 4 tbsp olive oil, divided

• Parmigiano Reggiano rind (optional, but highly recommended)

• 3 cloves garlic

• Pinch red pepper flakes

• 1 bunch greens of choice (escarole, kale, chard, etc), torn into ribbons

• Juice of half a lemon

• Salt and pepper to taste

• For serving: creamy polenta or crusty bread, good olive oil, grated Parmigiano Reggiano

Steps

Rinse beans and place in a large saucepan, covering beans in roughly 1 1⁄2 to 2 inches water, about 4 cups. Salt liberally. Halve the onion, add one half to the pot, and set the other half aside. Cut carrot and celery in half, then add to beans. Tuck the Parm rind in (if using), add a handful of parsley (stems and all), and top with 2 tbsp olive oil. Simmer over low heat with the pot partially covered for 1 1⁄2 to 3 hours, depending on the bean. Start checking for doneness after 1 hour. Stir occasionally and monitor the water level, adding more to keep the beans covered.

Once the beans are cooked through, turn off the heat and cover with a lid. Set aside. Heat the remaining 2 tbsp olive oil over medium-low heat in a large heavy-bottomed pot or Dutch oven. Meanwhile, dice the remaining half of the onion. Once oil is shimmering, add in red pepper flakes and onion. Saute for 5-7 minutes and then add garlic, sauteing for an additional 2-3 minutes. Increase heat to medium and add in greens, seasoning with salt and pepper. Toss greens to thoroughly coat them in onion and oil mixture. Saute for 3-4 minutes, using tongs to continually move the greens around to avoid burning the onion and garlic.

Carefully ladle two scoops of bean liquid into the pot with your greens, taking care not to add any beans. Braise greens with the lid on for 20-25 minutes over medium-low heat. Meanwhile, remove veggies, Parm rind, and easily accessible parsley from beans. Remove the lid from the greens and give them a good stir. Add in lemon juice and toss, sauteing for 3-5 minutes as some liquid evaporates.

Combine beans and remaining liquid with greens, stirring to combine. Taste and adjust seasoning if necessary. Serve over polenta or with crusty bread. Garnish with a glug of good olive oil and a mountain of grated Parm.

Sweet potato cakes

Adapted from Plenty by Yotam Ottolenghi

• 2 ¼ lb sweet potatoes, peeled and cut into large chunks

• 2 tsp soy sauce

• ¾ cup flour

• 1 tsp salt

• ½ tsp sugar

• 3 tbsp scallion, chopped

• ½ tsp fresh chilli, finely chopped

• Lots of butter, for frying

For the sauce:

• 3 tbsp Greek yogurt

• 3 tbsp sour cream

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper

• 1 tbsp fresh cilantro, chopped

Steam the sweet potato until soft, then drain in a colander for up to an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if it's a little runny, add some flour. Melt some butter in a nonstick pan. Use a tablespoon to put mix in the frying pan and flatten slightly with the back of the spoon. and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of paper towels to soak up the excess butter. Serve hot or warm, with the sauce on the side.

Curried Carrot and Coconut Soup

by Mark Bittman, from NY Times Cooking

Ingredients

• 3 tablespoons butter

• ½ medium onion, roughly chopped

• ¾ pound carrots, peeled and cut into ½-inch coins

• 1 teaspoon peeled, grated fresh ginger

• ½ teaspoon ground cumin, to taste

• ½ teaspoon ground turmeric, to taste

• ½ teaspoon ground coriander, to taste

• Pinch of cayenne pepper

• 2 cups chicken or vegetable stock

• 1 cup unsweetened coconut milk

• Juice from ½ lime

• Salt and freshly ground pepper

• Cilantro, if you have it

Preparation

1. Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.

2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.

3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Sweet “Winter” Slaw

Adapted from Plenty, by Yotam Ottolenghi

For the dressing

• 6 ½ tbsp lime juice

• 1 lemon grass stalk, chopped into small pieces

• 3 tbsp maple syrup

• 2 tbsp sesame oil

• 1 tsp soy sauce

• ½ tsp chilli flakes

• 4 tbsp light olive oil

For the salad

• 1 ¼ cups macadamia nuts

• 2 tsp butter

• 2 tbsp sugar

• ½ tsp salt

• ½ tsp chilli flakes

• 6 oz shredded savoy cabbage

• 10 oz shredded red cabbage

• 1 mango cut into thin strips

• 1 papaya, peeled, deseeded and cut into strips

• 1 red chilli, deseeded and cut into thin slices

• ¼ cup fresh mint leaves, roughly chopped

• 1 cup fresh cilantro, roughly chopped

To make the dressing, put all the ingredients except the olive oil into a small saucepan, and reduce for five to 10 minutes, until thick and syrupy. Remove from the heat. Once it has cooled down, strain into a bowl, stir in the oil and set aside.

 Put the macadamias in a hot frying pan and dry-roast for a few minutes, stirring occasionally, until lightly coloured on all sides. Add the butter and, once it has melted, the sugar, salt and chilli. Use a wooden spoon to stir constantly, to keep the nuts coated in the sugar as it caramelises. Be careful because this will take only a minute or two and the nuts can burn very quickly. Turn out the nuts on to a sheet of greaseproof paper and, once cool, roughly chop them.

Put the shredded cabbage in a large mixing bowl, along with the rest of the salad ingredients. Add the cool dressing, toss and taste. Add salt if you need to, and serve immediately.

Watermelon Radish, Orange & Goat Cheese Salad

from Alexandra’s Kitchen

Ingredients:

• 1 shallot or half of a small red onion

• 2 to 3 tablespoons white balsamic vinegar

• kosher salt

• 2 to 3 watermelon radishes

• 2 to 3 oranges, clementines, grapefruit, etc. (I love Cara Cara oranges, which are sweet, pretty and delicious)

• a handful of walnuts, toasted and chopped (see notes)

• goat cheese to taste

• chives, minced, optional, but they add some nice color

• olive oil to taste

Instructions

1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.

2. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.

3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.

5. Let sit a few minutes (or longer — it benefits from a brief rest) before serving.

Final CSA week and Thanksgiving Farm Stand Pop-up!

This week marks the 24th and final week for the Flex and Extended CSA. We are also holding our Thanksgiving Pop-up Sale on Saturday, November 23rd, 9am - 3pm. The pop-up sale is open to everyone and will include most of the items that we have in the CSA, plus many additional items! We will have a more limited amount of items on sale as well during Wednesday’s CSA pick-up. See below for lists of what will likely be available Wednesday and Saturday. We will send out another email before Saturday with a finalized list for the pop-up sale.

We had a good growing season, so it’s possible we’ll have enough high tunnel greens and storage crops remaining for another pop-up sale in December, but if there’s anything you’re worried about missing out on, get it Saturday!

Also, 2025 CSA memberships are still available, with descriptions found here: https://www.barrettsmillfarm.com/csa. PYO Flower CSA sign-ups will open up later this fall, and Barrett’s Bucks sign-ups will open up this winter!

In the CSA this week:

• Baby Fennel - From our high tunnel. Great roasted, shaved in salads, or in stuffing!

• Scallions - From our high tunnel.

• Garlic

• Leeks

• Popcorn - These are distributed on the cob. Kernels can be removed by rubbing them off the cob with your thumb.

• Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.

• Sweet potatoes

• Tetsukabuto squash - This squash is a cross between butternut and kabocha. It has a sweet, nutty flavor and the skin is edible.

• Autumn Frost squash

• Butternut - from Atlas Farm in Deerfield, MA. Certified Organic. There may also be some of our own mixed in later in the week.

• Carrots

• Beets - from Atlas Farm in Deerfield, MA. Certified Organic.

• Mini Daikon

• Watermelon radishes - These have a similar level of heat as the daikon. The insides are magenta, so it’s visually stunning!

• Storage turnips

• Cabbage - Green or purple storage.

• Salanova

CSA Pick-Your-Own:

• Parsley

Available for sale during Wednesday CSA pick-ups:

• Butternut squash

• Pie pumpkins

• Kale

• Honey from Double B (from hives on the property). Not organic.

• Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.

• Cranberries from Fresh Meadows in Carver, MA. Certified Organic.

Pop-up sale Saturday November 23rd:

Likely includes all the items listed in our CSA, plus the following:

• Pie pumpkin

• Butternut - This butternut is our own, whereas Atlas Farm butternut will be in the CSA.

• Kale - From our high tunnel.

• Onions - We had a rough year for onions, so the storage onions we were able to save are small.

• Dried lavender and eucalyptus

• Broccoli - Limited amounts.

• Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!

• Cranberries from Fresh Meadows in Carver, MA. Certified Organic.

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix. Certified organic.

• Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.

• Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Black Turtle, Italian Cranberry and Light Red Kidney. Certified Organic.

Roasted Butternut Squash With Lentils and Feta

By Nik Sharma, from NY Times Cooking

Ingredients

For the Salad

• ½ cup black or green lentils

• 1(3-inch) cinnamon stick

• 4 garlic cloves, peeled and smashed

• Kosher salt

• 1 (1-pound) butternut squash

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon black pepper

• ¼ cup crumbled feta

• 4 scallions, trimmed and thinly sliced

• 2 tablespoons roasted, salted pumpkin seeds

For the Dressing

• ¼ cup extra-virgin olive oil or grapeseed oil

• 2 tablespoons pomegranate molasses

• 1 tablespoon honey

• ½ teaspoon ground cumin, toasted

• ¼ teaspoon ground cayenne

• ½ teaspoon black pepper

• Kosher salt

Preparation

1. Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

2. Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

3. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

4. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

5. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

6. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

Sweet Potato and Butternut Squash Soup with Ginger

By Martha Rose Shulman, fro NY Times Cooking

Ingredients

• 1 tablespoon canola oil

• 1 small onion, chopped

• 1 tablespoon minced fresh ginger

• 1 pound butternut squash, peeled and diced

• 1 pound sweet potatoes, peeled and diced

• 1 medium-size Yukon gold or russet potato, peeled and diced

• 6 cups water, chicken stock, or vegetable stock

• Salt to taste

Preparation

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.