• Published on

    2019 Year in Review

    It has been a year to remember! 

    As we settle down after a very long and eventful season we took a moment to reflect on all the fun and good times we had. 

    Here are some of our favorite moments of 2019!

    March

    March started with a decent snow cover and our high tunnel was all about growth. We focused on getting seeds organized to begin planting and we filled the high tunnel with early starts. We also received new tools like harvest crates and bins. Senator Jo Comerford stopped by for a short visit and discuss farm issues we were facing and how she may be able to help. We hope to see her more next season! 
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    April

    April was a wet one! We were still recovering from last year and we were well underway with high tunnel crops and even had plows in the soil. We were busy burning the asparagus field and getting the first seeded crops in. We also played with our custom built germination chamber and the farmstand opened early with flowers!
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    May

    May was a busy month! The harvest began while we were in full planting mode! In between the madness we were busy cultivating the first plantings of brassicas and laying plastic for long season crops. The soil was finally workable after the wet spring we had and we were bustling now. We really started to get our feet wet with our new MaterMacc planter as well!
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    June

    We participated in our first event of the year, the Asparagus Fest in Hadley! This was also the first month of the CSA farm share 2019 program. We continued planting away by hand and testing the new no-till planter. We had plenty of field work staking tomatoes and pulling garlic scapes.
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    July

    July was garlic month! Harvest, cure, harvest, cure! Our high tunnel tomatoes were growing as tall as Navi and we were super busy trellising. We had the first field tomatoes in the area and the winter squash was looking fantastic. We had a fun farm visit with the Hatfield Recreation Camp too!
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    August

    August sure threw us a curveball, we started the month with the biggest storm of the season. Heavy rains, wind, and hail destroyed acres of tobacco, leafy greens and other crops. It was also one of the busiest harvest months of the year. Sweetcorn, cucumbers and tomatoes were abundant! We said goodbye to our amazing summer crew as they prepared for a new school year. We tried new exciting things like cover crop no-till drilling, planting our first round of spinach and having our first ever tomato tasting. There were many late nights in the moonlight washing tomatoes and some of the crew went "tomato blind", long story :) 
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    September 

    September sure felt like fall! The overwintering onions started to pop in the high tunnel and our first setting of spinach looked absolutely amazing. The stand was packed to the gills and the new greenhouse frame started to emerge. We were still full steam ahead harvesting tomatoes and squash by the truckloads. The month flew by, with lots to do! 14 hours a day, 7 days a week! 
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    October

    October blessed us with more pumpkins than we could imagine! The harvest was in full swing and we kept the stand stocked and overflowing. We introduced many fall greens that people had been looking forward to. We had a visit from the second grade class and preschoolers from the Hatfield Elementary School. They learned lots about farming, planting seeds, and the value of a dollar. We finished our last week of CSA farm share and it felt bittersweet. Navi and I attended the CISA fall gathering to have some fun with local farmers and celebrate the amazing season we had. The Malanowski boys helped us donate and decorate Smith Academy for Homecoming.
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    November 

    November was another busy month, when we are usually slowing down, we were full steam ahead! We started the month off with planting the overwintering onions along with the 2020 garlic crop. We had the largest spinach harvest of the season right before the cold snap. We helped out Malanowski Farm with their tobacco and in return they helped us install plastic on the new greenhouse. We rounded out the month with a mini vacation to celebrate the incredible season we had!
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    We want to thank you for another amazing season, we feel blessed with the support you show us year after year. Without you, it wouldn't have been possible.

    Season 2020 will be bigger and better than the last, stay tuned for all things Bardwell Farm :)

    From myself and the crew, Happy Holidays!
  • Published on

    2019 CSA Farm Share Feedback Survey

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    Hello founding members!

    Can we ask a favor, would you be so kind to provide important feedback about your farm share this past summer?

    This survey consists of three parts, with seperate links to each part. Please complete all three to provide the most feedback possible.

    We know how much of a pain it is to do these kind of things, but we promise it will help shape and improve your 2020 farm share experience :)


    Thank you from me and all of the crew!
  • Published on

    Forkful: October - Week 20

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    WHAT'S IN MY SHARE?
    • Spinach
    • Lettuce (choice)
    • Kale
    • Aji Peppers
    • Tomatoes (choice)
    • French Breakfast Radishes
    • Beets & Greens
    • Onions
    • Sweet Potatoes
    • Winter Squash (choice)
    • Carving Pumpkin (choice)
    • Sunflowers  
    PICK-UP LOCATION
    Bardwell Farm
    49 Main Street - Hatfield, MA 01038


    CAN'T MAKE YOUR PICKUP DAY?
    Please call or message us and we'll make arrangements for you to pick-up your share at another time.

    (413) 800-5583
    bardwellfarm@gmail.com
    FIELD NOTES
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    We already miss you...

    It's Week 20, the last week of the farm share and we're bummed.

    ​I knew this day would come but we never took into consideration the relationships we would form, come to enjoy, and love week after week. We all shared our ups and downs, we joked and laughed, but most of all, we shared our love of food and where it comes from. Is it too early to say, we can't wait for June?

    In honor of the last week and to show our gratitude, we are making this week's share much larger than normal. Feel free to swap items or pass along to another member if you have an abundance of one particular item in your pantry.

    Don't forget about the CSA Pumpkin Carving Contest! This week we will give participating members a large pumpkin for carving and a medium one to those who are not and would like to decorate their step. Be sure to review the rules and dates below.

    Lastly, we are in the planning stages of a possible soup/winter CSA for January and February. We are pretty excited about it and hope everything falls into place for the coming year. Until then, please let Rick, Navi or myself know if you would be interested.

    Our farm wouldn't be what it is today without your wonderful support. A big thank you to our founding members, each and every one of you!

    Owner Harrison Bardwell 
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    2. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    3. Lettuce - wash, dry, place in a container with a paper towel on the top and bottom, refrigerate in crisper, 5 to 10 days shelf life 
    4. Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
    5. Aji Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    6. French Breakfast Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    7. Beets - use greens within 2 days, but think of the root like a potato, refrigerate in a plastic or paper bag keeping the end open, up to 10 day shelf
    8. Winter Squash - store in a cool dry place for up to 1 month
    9. Sweet Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
    10. Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
    CSA FARM SHARE 2020 CALL LIST
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    We want to be sure our founding members have first choice of a share for next year before we open enrollment to the public.

    ​If you are planning on joining us again and you haven't already, please talk with Rick or Navi and they will add you to the call list for 2020. You can also email bardwellfarm@gmail.com or text/call (413) 800-5583 to be added.

    ​We would love to have you all back again next year!
    PUMPKIN CARVING CONTEST RULES
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    • participants will receive a carving pumpkin in this week's share
    • carve your pumpkin and drop it off with your name written on the bottom at the farm by October 25th
    • October 26th and 27th we will display the pumpkins and light them at dusk for the public to see
    • photos of the pumpkins (that will be taken by us) will be uploaded to the Bardwell Farm Facebook Page for 2 days where the public will vote for their favorite design
    • Monday we will announce the winner
    • the winner will receive a Bardwell Farm gift tote loaded with goodies

    Also...
    • members can use their own pumpkin not provided by our farm if you so wish
    • store bought pumpkin carving kits can be used
    LET'S GET COOKING
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    RECIPE SPOTLIGHT
    4 DELICIOUS SWEET POTATO RECIPES
    Tasty.com
    One potato, two potato, sweet potato more!

    More recipes:
    8 THINGS THAT HAPPENED LAST WEEK
    7 DAY SUPPORT
    ​Do not hesitate to contact us if you have questions, need assistance or want to provide constructive criticism. Also, when the program starts, don’t be afraid to talk with your Bardwell Farm Representative in-person during a pick-up day. You can always contact us by using the links below. 

    (413) 800-5583
    bardwellfarm@gmail.com
  • Published on

    Forkful: October - Week 19

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    WHAT'S IN MY SHARE?
    • Lettuce (choice)
    • Spinach
    • Tomatoes
    • Beets
    • Parsnips
    • Winter Squash (choice)
    • Apples (choice)
    • Sugar Pumpkins
    PICK-UP LOCATION
    Bardwell Farm
    49 Main Street - Hatfield, MA 01038


    CAN'T MAKE YOUR PICKUP DAY?
    Please call or message us and we'll make arrangements for you to pick-up your share at another time.

    (413) 800-5583
    bardwellfarm@gmail.com
    RAIN ALERT FRIDAY
    The forecast is calling for possible rain Friday. We will be moving our pickup location indoors if the chance increases. 
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    The Bardwell Farm pumpkin patch!

    FIELD NOTES
    It really felt like fall this past weekend and we all dressed for it! Unfortunately the first frost took most of the vulnerable crops, but we were in good position knowing ahead of time.

    Friday the crew spent the day picking up winter squash and pumpkins and the last of the tomato crop is in too. Compared to last year we now have a bounty in storage and we will have all of your Thanksgiving veggies at the ready.

    My father and I are
     hustling to finish up the greenhouse. The main frame is complete and we are beginning the end walls. It is now a race against the weather. When everything is complete we will have new growing tools for season 2020!

    Only 2 weeks left (including this one) of the farm share. I know we talked about it last week, but we really can't believe it's going to be done for the season. We're really pumped about the Pumpkin Carving Contest for the last hoorah and hoping most of you can join!

    See you all this week :)


    Owner Harrison Bardwell
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator
    2. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    3. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. Lettuce - wash, dry, place in a container with a paper towel on the top and bottom, refrigerate in crisper, 5 to 10 days shelf life  
    5. Beets - use greens within 2 days, but think of the root like a potato, refrigerate in a plastic or paper bag keeping the end open, up to 10 day shelf life
    6. Parsnips - store unwashed parsnips in a cool dark place, wrapped in a paper towel and placed in a plastic bag in crisper drawer, 2 weeks plus shelf life
    7. Sugar Pumpkin - store in a cool dry place for up to 1 month
    8. Winter Squash - store in a cool dry place for up to 1 month
    NEW FARM TO TABLE PRODUCTS
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    Current new items:
    • Mountainside Maple Syrup Nips
    • Honey Oat Bread
    • Pumpkin Walnut Bread
    • Apple Cider

    Items coming soon:
    • Peanut Butter & Chocolate Chip Cookies
    • Dilly Beans
    • Pickled Radishes
    LET'S GET COOKING
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    RECIPE SPOTLIGHT
    3 Savory Vegan One Pot Pumpkin Recipes
    Caitlin Shoemaker
    Three savory pumpkin recipes that are vegan, gluten-free, and made in one pot!

    ​More Recipes:
    6 THINGS THAT HAPPENED LAST WEEK
    7 DAY SUPPORT
    ​Do not hesitate to contact us if you have questions, need assistance or want to provide constructive criticism. Also, when the program starts, don’t be afraid to talk with your Bardwell Farm Representative in-person during a pick-up day. You can always contact us by using the links below. 

    (413) 800-5583
    bardwellfarm@gmail.com
  • Published on

    Forkful: October - Week 18

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    WHAT'S IN MY SHARE?
    • Savoy Cabbage
    • Winter Squash (choice)
    • Purple Top Turnips
    • Potatoes
    • Leeks
    • Tomatoes
    • French Breakfast Radishes
    • Spinach
    • Pea Shoots
    PICK-UP LOCATION
    Bardwell Farm
    49 Main Street - Hatfield, MA 01038


    CAN'T MAKE YOUR PICKUP DAY?
    Please call or message us and we'll make arrangements for you to pick-up your share at another time.

    (413) 800-5583
    bardwellfarm@gmail.com
    RAIN ALERT TUESDAY & FRIDAY
    The forecast is calling for possible rain Tuesday and Friday. We will be moving our pickup location indoors if the chance increases. You guys know the drill :)
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    The spinach harvest has been amazing!
    FIELD NOTES
    It's almost October, winter is coming, winter is coming!

    All kidding aside, there's only 2 more weeks of the farm share left and 41 days before the farmstand officially closes for the season. Every year it kind of feels bittersweet. On one hand we get a little rest and begin planning for next year and on the other, we won't see the folks we've shared this amazing season with. One thing is for sure, we thoroughly enjoyed building this program with you. Your feedback has been super important because it will shape our plans for next year.

    And, speaking of that... we want to be sure the founding members of this year's CSA have a first choice of a share for next year before we open enrollment to the public. If you are planning on joining us again and you haven't already, please talk with Rick or Navi and they will add you to the call list for 2020. You can also email bardwellfarm@gmail.com or call (413) 800-5583 to be added.

    Enjoy the share this week, the French Breakfast Radishes are a favorite!

    ​Owner Harrison Bardwell 
    WHAT TO USE FIRST
    1. Pea Shoots - use within a day or two
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. French Breakfast Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    5. Leeks - refrigerate in a closed paper bag, up to 2 weeks​​
    6. Savoy Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    7. Purple Top Turnip - store in a brown paper bag, fridge crisper drawer for up 2 months
    8. Acorn Squash - store in a cool dry place for up to 1 month
    9. Carnival Squash - store in a cool dry place for up to 1 month
    10. Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
    LETS GET COOKING
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    COOKING TIP
    How to clean Leeks for Beginners
    Food Network
    Leeks are a delicious vegetable, but they're grown in sandy soil, so they need a good cleaning before you use them in recipes.
    RECIPE SPOTLIGHT
    The French Way To Eat a Radish
    Libbie Summers
    Take a radish, dip it in butter and sprinkle with a flake sea salt! Try with your favorite crusty bread as well! 

    More recipes:
    6 THINGS THAT HAPPENED LAST WEEK
    7 DAY SUPPORT
    ​Do not hesitate to contact us if you have questions, need assistance or want to provide constructive criticism. Also, when the program starts, don’t be afraid to talk with your Bardwell Farm Representative in-person during a pick-up day. You can always contact us by using the links below. 

    (413) 800-5583
    bardwellfarm@gmail.com