 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!
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FIELD NOTES  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
CSA FARM SHARE 2020 CALL LIST  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  Photo by Jessica
Also...
LET'S GET COOKING  
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 
RAIN ALERT FRIDAY The forecast is calling for possible rain Friday. We will be moving our pickup location indoors if the chance increases.  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
NEW FARM TO TABLE PRODUCTS
Current new items:
Items coming soon:
LET'S GET COOKING 
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 
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 :)  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
LETS GET COOKING 
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 
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.  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
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.  NEW PRODUCTS THIS WEEK
 CSA PUMPKIN CARVING CONTEST RULES
LET'S GET COOKING 
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 
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 
 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:
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  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
LETS GET COOKING
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
WHAT TO USE FIRST
LETS GET COOKING
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
LETS GET COOKING
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 |
ABOUTForkful is a weekly CSA guide for all farm share members. CATEGORIESARCHIVES
November 2019
GIFT CERTIFICATESGive the gift of a CSA farm share with a gift certificate from Bardwell Farm!
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