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
 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  
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
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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
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:
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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  Winter squash are here!
 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
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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 
 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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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 
 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
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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 
RAIN ALERT TUESDAY The forecast is calling for stormy weather Tuesday and we will be moving our pickup location indoors. Come up the steps, through the side door and we'll see you inside!  Sunshine as far as the eyes can see, proof life is better on a farm :) FIELD NOTES How's it going folks? Welcome to Week 11! We are now half way through the farm share program and we would love to know what you think so far. Are you happy? Is there something we missed? Your feedback will help us continue to improve your weekly experience. Please message us at bardwellfarm@gmail.com So much has happened over the last week. In between harvesting and cultivation, we've been seeding and finishing the plastic on High Tunnel 2. I'm so happy the roll-up sides are almost complete. Trying to do this in between our regular schedule has been really crazy. Thank god for my father, he's been doing a ton of work shoring-up the barn getting ready for the new mechanical room. Then... the greenhouse. So much to do, so little time. Thanks again Dad! We just started pulling all of the materials together for the Tomato Tasting on August 20th and 23rd. We're really hoping the next batch of heirlooms will be ready in time. Our fingers are crossed and we hope you can join in the fun! See you soon :) Owner Harrison Bardwell WHAT TO USE FIRST
LETS GET COOKING How To Make Kale Chips Donal Skehan Kale is an incredible superfood packed with vitamins and minerals but all that aside it can be transformed into one of the healthiest and addictive little snacks - spicy kale chips!
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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 
 The first of several cells that came through our area Saturday It's Week 10 and we're halfway through the farm share program, can you believe it? It's been an amazing ride with all of you so far and we're looking forward to the next 10 weeks! Sunday we spent the day picking up the pieces after Saturday's severe weather. My grandfather always said, “In farming you are at the mercy of Mother Nature...” and this past weekend he was so right. We received crop damage related to wind and hail, the farmstand was a complete disaster area, and even our greenhouse projects were affected. A half dozen or so cells lined-up perfectly with our address and the rest was history. Farming friends of mine lost their entire crop and I can't even imagine what the damage was like across the river. When we all started this journey together this is the risk vs reward I was talking about. All it takes sometimes is one major weather event to ruin several months of really hard work. Luckily we were spared, but the possibility is there and it's REAL. On a positive note specialty tomatoes are starting to trickle in and they are sooo sweet! Cayenne, Lunchbox and Sweet Chocolate Peppers are maturing and our fall/winter crop is showing fruit. We are beginning to clean and prep the spring fields for fall plantings and letting others rest for the season. Our second batch of garlic has finished curing and we'll be clipping it this week. See you Tuesday and Friday! Owner Harrison Bardwell WHAT TO USE FIRST
MEMBER EXCLUSIVE & ADD-ONS Tomatoes Slicing tomatoes will be only $1.00 each Tuesday and Friday this week as a CSA Member Exclusive! Woodstar Honey Oat Bread Last week we sampled Woodstar's Honey Oat Bread and sold out early Tuesday. We have doubled our order this week and more will be available on the CSA VAP Preorder page for those of you who want to pickup a loaf or two :) LETS GET COOKING
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 TOMATO TASTING August 20th and 23rd, from 3pm to 6pm, during CSA pickup, we will be sampling all 10 varieties of our tomatoes, including heirlooms! There will be a special table setup with each variety complimented with Mother's Pickles and Woodstar Breads to cleanse your palette in between, we'll even provide the salt and pepper :) Here's what we'll be sampling...
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 
 The last setting of garlic is now curing in the barn! FIELD NOTES Looks like more heat in our forecast, but the 2.5 inches of rain sure made a difference in the fields. Everything is looking amazing! Peppers, tomatoes, garlic, and eggplant are beginning to come in. Cucumbers, summer squash, and sweet corn are really strong. Melons, specialty tomatoes, hot peppers, and some winter squash are beginning to take shape. Even though the season is still a little behind, I feel like the weather has been with us... so far :) We’ll be catching up plantings and cultivation this week as the soil drys a bit. Crew hydration will be priority the next few days and we'll be looking forward to the cool down at the end of the week. How are your tomato plants doing? Text your photos to (413) 800-5583 or email bardwellfarm@gmail.com, we'd love to see your progress! See you soon :) Owner Harrison Bardwell WHAT TO USE FIRST
NEW THIS WEEK We will be featuring Woodstar Cafe's Honey Oat Bread and will be sampling some with maple butter! Other offerings:
 LETS GET COOKING 3 Easy Ways To Roast Peppers Plus tips for peeling, slicing, and dicing Video allrecipes.com Oven roasted peppers add smoky flavor to your favorites recipes. In this video, you will learn how to roast peppers in the oven under a broiler, on a gas stove using metal tongs, and on an outdoor grill. You will also learn what makes hot peppers hot and discover ways to protect yourself from getting scorched when handling them. You'll also learn tricks for removing the skins, membranes, and seeds. Watch the video until the end to become a pro!
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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 
RAIN ALERT TUESDAY The forecast is calling for rain Tuesday and we will be moving our pickup location indoors. Come up the steps, through the side door and we'll see you inside :)  Our winter crop is looking amazing! FIELD NOTES After the weekend heatwave (and man was it hot) the rain finally arrived and we are excited! There's still lots of harvest and field work to do but it feels great! The crops will love it too and we should see them explode! Not literally of course, but they were thirsty and it will push them along for sure. Tomatoes, peppers, and eggplant are almost to size. We should be harvesting firsts into the coming week. All other crops are holding steady. After all this rain most weeds will germinate and it'll be a mad-dash to catch all of them before they take over. It's looking much cooler this week though which will keep the crew happy and the plants a little less stressed. Really can't believe August is just around the corner. See you soon! Owner Harrison Bardwell WHAT TO USE FIRST
NEW THIS WEEK We will be featuring fresh baked goods from Henion Bakery during pickup hours!
 Golden, soft, and pillowy brioche, an airy French pastry bread that is used for everything from hamburgers to French toast. Toast and pair with your favorite jam or just have a slice by itself , sooo good! LETS GET COOKING
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PRODUCT SPOTLIGHT What is skyr? Carolyn Brotherton | cooksIllustrated.com In America, skyr is found in the yogurt aisle and is labeled as yogurt. However, if you are lucky enough to visit Iceland, people there will tell you that skyr is not a yogurt at all, but rather a cheese... read more  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 
 Sunset in the high tunnel 1 FIELD NOTES Welcome to WEEK 7 everyone! Can you believe we are halfway through July already, where is the time going? Another week of sunshine in the forecast, but where's the rain? Field conditions are looking dry but we're not too worried yet. We have the ability to irrigate most fields that are under plastic. It is a saving grace for times like these. We will start full production of pickling cucumbers this week with the new seeded varieties coming soon. As our high tunnel tomatoes begin to pick up as we wait for our field tomatoes to turn and produce. Our Long Day Triple Sweet Corn has started to tassel and we are excited to see growth here as well, we just need a little rain to push things along. We are down a tractor this week and it's going to get interesting really quick as production ramps up. It'll be a week of extra running around to get things done with what we have...oh well, life on the farm! Owner Harrison Bardwell WHAT TO USE FIRST
NEW ITEMS ADDED THIS WEEK  This week we will have new scratch bakery products from Woodstar Cafe and dairy items from Mayval Farm!
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10 WAYS TO USE FRESH BASIL
RECIPE SPOTLIGHT  Squash Fritters with Basil Butter Jessica N Wood - jessicanood.com A Southern classic, fresh summer squash is combined with onion and cheese and fried in a hot cast iron skillet to make these delicious fritters. Served with softened basil butter, squash fritters are the perfect appetizer or side for your next cookout or fish fry... read more 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 |
ABOUTForkful is a weekly CSA guide for all farm share members. CATEGORIESARCHIVES
September 2019
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