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  • Published on

    Forkful: September - Week 17

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Spinach
    • Radishes
    • Honeynut Squash
    • Acorn Squash
    • Sweet Corn
    • Tomatoes
    • Eggplant
    • Snacking Peppers
    • Apples
    • Flowers
    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
    ROAD CONSTRUCTION ALERT
    Road crews will be paving in front of the farmstand tomorrow and both sides of Main Street and may not allow for parking. When picking up your share please pull into the driveway, but stay to one side or the other, to allow egress in and out of the residence. We apologize for the inconvenience and will update you if this changes, stay tuned to social media.
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    What a difference a month makes, we were 30 days away from the autumn harvest.
    FIELD NOTES
    Happy first day of fall everyone! It started off to be a warm one, but it looks like seasonal temperatures return for the rest of the week. It's been a stellar September if you think about it, we just need a little but of rain to push the last of our fall settings along. Can't complain though.

    We apologize in advance, but please bear with us when coming to pick up your share. We REALLY hope road construction is completed soon. It's really taken a toll on everything, but we should be in tip-top shape by the beginning of next week.

    On a happy note, lots in your share this week. We're excited to be harvesting Millennial Spinach, Red Satin Radishes, Triple Sweet Corn, Honeynut and Acorn Squash, the settings look absolutely amazing when we checked in on them today.

    Be sure to see the CSA Pumpkin Carving Contest Rules below! We really hope many of you participate, it's gonna be fun. The winner receives a Bardwell Farm gift tote loaded with autumn goodies!

    Lastly, please join us for Pumpkin Days this coming weekend, we have so much in store! Three words... A P P L E  C I D E R  D O N U T S

    See you soon! 

    ​Owner Harrison Bardwell 
    WHAT TO USE FIRST
    1. Sweet Corn - best eaten the same day, try to use within 2 days, husked corn should be refrigerated, stored loosely in plastic or brown paper bag keeping the end open
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Eggplant - eat within 2 days or refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 5 to 7 day shelf life​
    4. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    5. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    6. Snacking Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    7. Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    8. Acorn Squash - store in a cool dry place for up to 1 month
    9. Honeynut Squash - store in a cool dry place for up to 1 month
    CSA 2020 CALL LIST
    We're just a few short weeks away from the farm share coming to an end. It's been an amazing summer with you all. We learned a lot, shared the risk and reward, swapped recipes, laughed and enjoyed your company week after week. Many of you have asked us what's next and if we would be offering a CSA in 2020.

    The answer is YES.

    Earlier in the year we started a call list for the folks who missed the opportunity this year. There has been great interest for next year and it looks like we will be expanding the program. We want to give our founding members the opportunity to be on the top of that list. Thank you for believing in us.

    If you are interested in the 2020 CSA Farm Share please have Rick or Navi add you to the call list. Or, contact us at (413) 800-5583 or message bardwellfarm@gmail.com to be added. 
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    NEW PRODUCTS THIS WEEK
    • Apple Cider Donuts (Friday)
    • Pumpkin Walnut Bread (Tuesday)
    • Pumpkin Spice Coffee (Tuesday)
    • Apple Cider (Friday)
    • Maple Nut Coffee (Tuesday)
    • Ginger Molasses Cookies (Friday)
    • Pumpkin Butter (back in stock)
    • Apple Maple Jam (back in stock)
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    CSA PUMPKIN CARVING CONTEST RULES
    • Week 20 of the CSA we will include a pumpkin in your share
    • If you choose to enter the contest, carve your pumpkin and drop it off with your name written on the bottom at the farm by October 25th
    • Yes, you can use a carving kit :)
    • 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
    LET'S GET COOKING
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    RECIPE SPOTLIGHT
    Savory Stuffed Honeynut Squash
    Garlic & Zest
    This easy, delicious recipe is easy enough for everyday and festive enough for special occasions. A delicious fall side dish that everyone will love!

    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: September - Week 16

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Delicata Squash
    • Beets
    • Carrots
    • Baby Potatoes
    • Cabbage
    • Slicing Tomatoes
    • Bell Peppers
    • Banana Peppers
    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
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    The season may be winding down but there's still so much to do!
    FIELD NOTES
    We are happy to report the winter squash and pumpkin harvest is going amazingly well, we’re seeing large fruit and high yields. The weather is with us and the future forecast is looking good. Compared to last year at this time it is a night and day difference.

    It felt really good decorating the farmstand this past weekend. We couldn't believe how many people stopped early looking for pumpkins! Even though we are several days away from the first day of fall, I think we all felt the autumn spirit :)

    Speaking of spirit and pumpkins, how about a CSA pumpkin carving contest! Week 20 of the CSA we will include a pumpkin in your share. To enter... carve your pumpkin and drop it off at the farm by October 25th. October 26th and 27th the public will vote for their favorite pumpkin and on Monday we will announce the winner. We encourage you to participate, it'll be spooktacular!

    Looking forward to seeing you all this week :)

    ​Harrison Bardwell
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    2. Banana Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    3. Bell Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    5. Beets - use the 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. Delicata Squash - store in a cool dry place for up to 1 month
    7. Carrots - wash, use greens within 2 days, store in a container with a little bit of water, refrigerate, several weeks of shelf life if water is changed periodically
    8. Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
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    WHAT IS DELICATA SQUASH
    Delicata Squash aka the "Peanut Squash" or "Sweet Potato Squash" is popular for its soft, edible skin. You don't have to peel it! If you love the taste of Butternut Squash but don’t like peeling that hard-sticky rind, Delicata Squash may be your new best friend!

    Although it’s considered a winter squash, believe it or not, it is in the same family as yellow summer squash and zucchini.

    The yellow flesh is amazingly sweet and can be prepared in so many ways. It can be stuffed and baked, steamed, or oven roasted. To prepare the squash, slice it in half, and scoop out the seeds or slice it into rings. Try roasting the seeds too :)
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    How to Prep and Cook Delicata Squash
    A Healthy Holiday Snack
    Food Wishes
    Learn how to make Delicata Squash! Visit this link for the ingredients, more information, and many, many more video recipes. Enjoy this Delicata Squash demo!​

    ​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: September - Week 15

    forkful
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    WHAT'S IN MY SHARE?
    • Spaghetti Squash
    • Purple Top Turnip
    • Potatoes
    • Onions
    • Tomatoes
    • Aji Peppers
    • Swiss Chard
    • Pears & Apples (choice)
    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
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    Burning the evening hours running here there and everywhere

    FIELD NOTES
    Working in the field with all of this cool weather has been really enjoyable! The fall harvest is now in full swing and we're picking all varieties of winter squash and pumpkins. This is my favorite time of the year and puts a smile on my face every day! Love it!

    We're seeding fields with a winter rye cover crop, a sign we're at the end of the season. It's mostly harvesting now, field and farm cleanup, and tending to several overwintering crops. I can't believe how quickly it went by.

    Construction continues with the greenhouse and other out buildings. We are now turning our focus to these projects to complete before the weather turns. You're always racing against time on a farm and there are never enough hours in the day.

    We've also been busy planning Pumpkin Days and if the weather holds out we may begin the last week of September. Folks will be able to pick out their favorite pumpkin, have some hot apple cider, apple cider donuts, pumpkin bread, shop the farmstand and farm store offerings. We're all looking forward to it, more info to come!  

    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. Pears - store at room temperature, ripens in 2 to 3 days
    3. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    4. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    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. Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
    7. Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
    8. Spaghetti Squash - store in a cool dry place for up to 1-2 months
    9. Purple Top Turnip - store in a brown paper bag, fridge crisper drawer for up 2 months
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    NEW THIS WEEK​
    We will be sampling Mother's Maple Pumpkin Butter and Apple Maple Jam on Woodstar Cafe's Vanilla Bean Pound Cake! 

    New offerings:
    • Mother's Maple Pumpkin Butter
    • Mother's Apple Maple Jam
    LETS GET COOKING
    RECIPE SPOTLIGHT
    Spaghetti Squash 4 Ways
    Tasty.com
    This video shows you how to make 4 really easy dinner recipes for two!

    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: September - Week 14

    Forkful forkful
    Picture
    Winter squash are here!
    WHAT'S IN MY SHARE?
    • Kabocha Squash
    • Chinese Cabbage
    • Sweet Corn
    • Slicing Cucumbers
    • Carrots
    • Bell Peppers
    • Specialty Tomatoes
    • Garlic
    • Apples
    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
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    Monitoring the fall/winter crop at sunset

    FIELD NOTES
    Autumn feels like it's arriving early this year. The 10 day forecast is saying evening temperatures will be in the 40's and 50's. I wouldn't be surprised if we had an early frost!

    The cool trend has definitely slowed crop growth a bit and we're already switching gears. The new spinach settings are really looking good and we're still harvesting lots of tomatoes, peppers and sweet corn. Cultivation is ongoing and some field cleanup is in progress.

    As High Tunnel 2 nears completion we are scrambling to finish several other projects before winter, including a greenhouse. The summer has been a blur for me and I really can't believe fall is almost here. So much to do before winter.

    We're excited and happy to announce Bardwell Farm Pumpkin Days will be held every weekend from October 5th through November 10th! While shopping for your pumpkins and ornamentals, sample hot apple cider and apple cider donuts, pumpkin bread, pear ginger tea bread and ginger molasses cookies from Woodstar Cafe, new coffees from our partners at Indigo Coffee, new fall jams and jellies from Mother's and so much more!

    To kick-off September there is a taste of fall in this week's share, enjoy!

    Owner Harrison Bardwell  
    WHAT TO USE FIRST
    1. Sweet Corn - best eaten the same day, try to use within 2 days, husked corn should be refrigerated, stored loosely in plastic or brown paper bag keeping the end open
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    4. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    5. Carrots​​ - wash, use greens within 2 days, store in a container with a little bit of water, refrigerate, several weeks of shelf life if water is changed periodically
    6. Chinese Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    7. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    8. Garlic - will keep several months, store whole head in an open end paper bag or mesh container at room temperature in a dry dark place with good air circulation, once head is broken cloves will remain freshest up to 10 days, refrigeration will sprout bulb within a few days, try to avoid the fridge
    9. Kabocha Squash -  store in a cool dry place for up to 1-2 months
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    Kabocha Squash | Japanese Pumpkin 101
    Clean & Delicious
    If you've never worked with this variety of winter squash before this video will show you how to store, prep and cook this low-calorie, nutrient rich squash so you can enjoy eating it right away!

    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: August - Week 13

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Squash (choice)
    • Tomatoes (choice)
    • Bell Peppers (choice)
    • Golden Beets
    • Greens (choice)
    • Onions
    • Melon
    • Flowers  
    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
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    Who's ready for pumpkins!

    FIELD NOTES
    Are you guys enjoying this amazing weather or what? 

    It's certainly makes field work more pleasurable, but on the down-side plant growth has slowed a bit. The tomatoes on the other hand aren’t slowing down for anything, we’re harvesting like crazy. Personally, I think I've eaten more German Stripe Heirloom Tomato Sandwiches than anyone on the planet. So good and I feel like I have to get my fill because we're on a slippery slope to fall and winter will be here soon!

    We're so excited after scouting the fields because the winter squash and pumpkins are starting to color and reach maturity. Did you know it's been almost 2 years since we had a good fall crop? Keep your fingers crossed and stay tuned, it's shaping up to be great.

    Our first and second settings of spinach are coming along nicely and with a little bit of luck we’ll be offering 4 varieties, Millennial, Spoonbill, Tasman and Hammerhead. We’re also pumped to be planting overwintering onions in the high tunnel next week, Bridger (yellow), Red Rocket (red) and Desert Sunrise reds. It's something new we're experimenting with and will hopefully add to our offerings.

    Lastly, we're planning for an amazing autumn experience here at Bardwell Farm! You all have taught us so much and we have listened to your comments and ideas. We have so much in store, stay tuned!

    See your smiling faces soon :)
    ​
    Owner Harrison Bardwell 
    TO-MAT-TO... TO-MAH-TO
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    Many thanks to Jane Theoharides for sharing a photo of her farm share Heirloom Tomato plant! It's looking so happy and healthy :)

    How about the rest of you guys? Send us your photos we'd love to see your progress too!

    bardwellfarm@gmail.com
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    2. Cantaloupe - store at room temperature, ripens in 2 to 3 days, refrigerate whole ripe fruit up to 5 days, cut fruit up to 3 days
    3. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 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. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    6. Summer Squash - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    7. Beets - use the 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
    8. Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    How To Caramelize Onions
    Food Network
    Sweet, golden-brown caramelized onions take just a few simple steps. Give it try when you are grilling your next steak or burgers!

    More recipes:
    9 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: August - Week 12

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Lettuce
    • Sweet Corn
    • Tomatoes
    • Eggplant
    • Carrots
    • Cucumbers
    • Peppers
    • Summer Pears
    • Cantaloupe
    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
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    Brandin bunching sunflowers for farm share members last week :)
    FIELD NOTES
    The heat is back and thankfully the overnight storms haven't been to bad. Did you know we're getting almost an inch of rain for every storm, if not more?  

    Don't forget Tuesday and Friday, during CSA hours, we will be sampling 10 varieties of tomatoes, including heirlooms. Of course we'll have salt and pepper, olive oil and specialty vinegars to pair too. To cleanse your palate in between we'll have Mother's Pickles and bread from Woodstar Cafe. It'll be fun!

    High Tunnel 2 is finally in operation and we’ll be planting a peas and oats cover crop to over winter. Next spring we’ll be planting several varieties of tomatoes for an early summer harvest. We're so excited!

    September is almost here and our greenhouse project will be next. Soon we’ll be building hoops and the end wall configurations. 2020 is shaping up to be an amazing year.

    Looking forward to seeing you all this week!

    ​Owner Harrison Bardwell
    WHAT TO USE FIRST
    1. Sweet Corn - best eaten the same day, try to use within 2 days, husked corn should be refrigerated, stored loosely in plastic or brown paper bag keeping the end open
    2. Eggplant - eat within 2 days or refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 5 to 7 day shelf life​
    3. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    4. Pears - store at room temperature, ripens in 2 to 3 days
    5. Cantaloupe - store at room temperature, ripens in 2 to 3 days, refrigerate whole ripe fruit up to 5 days, cut fruit up to 3 days
    6. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    7. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    8. 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
    9. Carrots - wash, use greens within 2 days, store in a container with a little bit of water, refrigerate, several weeks of shelf life if water is changed periodically
    LETS GET COOKING​
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    RECIPE SPOTLIGHT
    ​
    Native Food Restaurant's Carrot Green Salad
    Food52 | Genius Recipes
    Not sure what to do with your carrot tops, check out this cool video and recipe!

    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