 WHAT'S IN MY SHARE?
DAYS & TIMES Tuesdays & Fridays 3:00pm to 6:00pm 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  Severe thunderstorms moved over the farm last week dropping over 3+ inches of rain Welcome to Week 9 everyone! I can't believe it's almost August and we're already talking about fall crops. You should see the pumpkin plants, they're looking awesome. Mother Nature has been throwing everything at us lately from extreme heat to excessive precipitation, 3 inches plus in some cases. The storms have been pretty severe too with dangerous cloud-to-ground lightning. I think we lucked-out on the last one that came through. Just to the south of us some towns were measuring half inch hail and Warren may have had a funnel cloud from the very same cell that passed right over our farm. On-top of the weather the crew has been battling weeds, keeping the good fight trellising tomatoes, and staking just about everything. Despite the 90 to 100 degree temps its been getting done and I'm proud of them. It's not easy doing this kind of work. New to the share this week... fresh garlic, tomatoes, several varieties of eggplant, purple and red savoy cabbage, and a new trio of herbs, enjoy! Owner Harrison Bardwell WHAT TO USE FIRST
TIP: GARLIC The shelf life of garlic can go as long as a year or as short as a few days depending on how you store it. A properly stored whole bulb of garlic can last up to three to five months in the pantry. Once the bulb is broken, you can expect the quality of your garlic to decrease rather quickly. Individual unpeeled garlic cloves can last for seven to ten days in the pantry. LETS GET COOKING The Best Eggplant Parmesan Recipe | Best Thing I Ever Made Food Network | Alex Guarnaschelli Crispy fried eggplant smothered in marinara and bubbly cheese... what's NOT to like? 6 Delicious Recipes For Garlic Lovers YouTube | Twisted We all know someone who is obsessed with garlic. These 6 recipes give you everything from a slight flavour to garlic overload! So whether you have a group of people to feed or you're cooking for one, this compilation of garlic recipes will cater to everyone! more recipes:
FARM-TO-TABLE SPOTLIGHT  MAYVAL FARM GRASS-FED DRY-AGED HAMBURGER PATTIES Mayval Farm's Angus Beef is humanely raised with no antibiotics or hormones, and are dry-aged, and USDA stamped, grill-ready, and best of all LOCAL! nom... nom... nom... CHASE HILL FARM ARTISAN CHEESES Garlic Colby Farmstead, Hispanico La Familia, and Italian Grace Paremsan, 7oz-8oz cuts, made from raw 100% grass-fed certified organic milk, aged over 60 days, locally sourced, Chase Hill Farm - Warwick, Ma. mmm... mmm... mmm... INDIGO NITRO COLD BREW 12oz can, Indigo Coffee Roasters, locally sourced, a blend of medium roast coffees infused with nitrogen for a naturally smooth and creamy texture, and cold-brewed for 20 hours, sweet bright notes of South American origins, balanced by the body and depth of Indonesian and African origins. glugitty... glugitty... glugitty... 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, 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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 WHAT'S IN MY SHARE?
DAYS & TIMES Tuesdays & Fridays 3:00pm to 6:00pm 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 WHAT TO USE FIRST Sweet Corn - 1 to 3 days in the refrigerator Broccoli - cut florets, 4-5 days in a plastic, refrigerator crisper drawer Cauliflower - cut florets, 4-7 days in a plastic, refrigerator crisper drawer Squash - 5 to 7 days in the refrigerator crisper drawer Kale - 5 to 7 days in the refrigerator crisper drawer, longer in water Swiss Chard - 5 to 7 days in the refrigerator crisper drawer Cucumbers - 1 week, unwashed, plastic bag, in the refrigerator crisper drawer Peppers - 1 to 2 weeks in the refrigerator crisper drawer Herbs - up to 2 weeks, rolled in damp paper towel, ziploc bag, refrigerator Onions - up to 2 weeks, peeled in fridge, several weeks, unpeeled, cool dry place TIP: BROCCOLI & CAULIFLOWER Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes. Then, gently lift them out of the water, place in a colander and rinse again under a stream of more cold water. Drain, container, and store in the fridge until use. LETS GET COOKING 4 EASY CAULIFLOWER RECIPES YouTube | The Cooking Foodie 4 easy and delicious cauliflower recipes! 4 ways to cook with cauliflower, recipes that anyone cake make. 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, 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  WHAT'S IN MY SHARE?
DAYS & TIMES Tuesdays & Fridays 3:00pm to 6:00pm 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 WEATHER ALERTS UPDATE Sunday - July 12, 2020 It looks like another stormy week ahead so be prepared folks! FIELD NOTES  Seeding the next setting of carrots! It's been another crazy week in the field. Tropical storms, wind, thunder, lightning bolts (really close ones I may add), hot-humid, and rainy days. We're taking everything Mother Nature is throwing at us and making German Stripe Heirloom Tomato sandwiches with salt, pepper, and mayo! We dodged a bullet really with this one. This Field Notes would have been a little different with a 4" rainfall and 30 to 50 mph winds thrown in. Luckily we were able to trellis our field peppers and stake tomatoes just before it hit and everything held up pretty good. As a farmer your crops are always one step away from disaster and there's nothing you can do about it. With that said things are looking up! Those field peppers, tomatoes, and eggplant are looking amazing. We've also begun trials of of trellising cucumbers and more peppers in the high tunnels to have product earlier, later, and to protect them from the harsh summer conditions. We love it when a plan comes together. It's 8:30pm, dark, and we are finishing installation of the brush washer by truck headlights... on to the next project :) Enjoy the share this week folks, we have SWEET CORN! WHAT TO USE FIRST
TIP: HOW LONG TO BOIL CORN ON THE COB Fill a large pot with water. Pour 1 quart of water per ear into your largest pot, add Kosher salt, then bring the water to a boil. Once the water is boiling, add the corn. Be sure you do not over crowd the pot. As soon as the water returns to a boil, the corn is done. This should only take 4-5 minutes. Remove from the heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes. LETS GET COOKING PALEO ASIAN-STYLE CABBAGE WRAPS YouTube | PaleoHacks Stuffed cabbage wraps get an Asian-inspired twist in this recipe full of fresh ingredients. This recipe makes a large batch for a Paleo-friendly crowd pleaser. 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, 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  WHAT'S IN MY SHARE?
WEATHER ALERTS UPDATE Sunday - July 5, 2020 It looks like another stormy week so be sure to bring your umbrella folks!  Season 2020 garlic is harvested! FIELD NOTES Can you believe it's week six already? A quarter of the way through! So, how is it going? Are you using up your share? Are you enjoying it? Have you experimented with something new? Have a new favorite vegetable? We want to know! Message us at bardwellfarm@gmail.com and let us know how we are doing. The rains have certainly move things along. Our short-day sweet corn is almost there, the tomatoes are getting big and plump, peppers are huge, and the eggplant is beginning to pop! Believe it or not, the pumpkins are beginning to push through the soil too. It's been an amazing season so far and we are looking forward to all of these :) This week we have beautiful heads of New Fire Red & Green Star Leaf Lettuce, colorful swiss chard and mixed beets, lots of pickling cucumbers, Patriot Blueberries from Sobieski's, and herbs from Harvest Valley Farm. Enjoy folks! Owner Harrison Bardwell WHAT TO USE FIRST  TIP: trim scallions, wrap in a paper towel, and put them in a zip-loc bag in the refrigerator, they will keep 7-10 days
LETS GET COOKING BUTTERY BLUEBERRY SCONES YouTube | Chef Billy Parisi Blueberry scones are the perfect breakfast. Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar glaze! PARMESAN SWISS CHARD YouTube | AllRecipes Want to know how to use that healthy Swiss chard you just got in your share? Watch how to chop it up and do a quick and delicious sauté that your family will really love! 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, 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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October 2020
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