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Forkful.

YOUR WEEKLY CSA GUIDE

Forkful: July 2020 - Week 9

7/24/2020

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WHAT'S IN MY SHARE?
  • Tomatoes
  • Eggplant (mixed)
  • Cucumbers
  • ​Beets (mixed)
  • Red Savoy & Purple Cabbage (choice)
  • Green Garlic
  • Scallions
  • Herbs (mixed)
​
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
[email protected]

FIELD NOTES
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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 
  • Tomatoes - turning ripe 3 to 5 days countertop, ripe 7 days in refrigerator  
  • Eggplant - 5 to 7 days in the refrigerator crisper drawer
  • Scallions - up to 1 week, unwashed, in refrigerator crisper drawer
  • Cucumbers - 1 week, unwashed, plastic bag, in the refrigerator crisper drawer
  • Beets - up to 10 days in the refrigerator crisper drawer
  • Herbs - up to 2 weeks, rolled in damp paper towel, ziploc bag, refrigerator
  • Red Savoy & Purple Cabbage - up to 3 weeks in the refrigerator crisper drawer
​
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:
  • Eggplant Parmesan Chips - Delish
  • Eggplant Tostadas - Delish
  • Tomato Eggplant Bake - Well Plated
  • 30-Minute Kielbasa and Cabbage Skillet - Kitchen
  • Cabbage Hash Browns - Delish
  • Egg Roll Bowls - Delish
  • Caprese Grilled Cheese - Kitchen
  • Baked Tomatoes - Food Network
  • Blistered Tomato Toasts - Kitchen

FARM-TO-TABLE SPOTLIGHT
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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 
Christina and Rick were all ears last week :)
We harvested our first slicing tomatoes!
Our summer onions came in and they were beautiful!
Saw some pretty amazing sunsets <3
No-till planting after dark!
Harvested the most pristine bunch broccoli ever!
Children of the corn LOL!
We washed bell peppers by the crate loads!
Ainsley and Karlie we pumped to sell the very fist sunflowers of the season!

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
[email protected] 
0 Comments

Forkful: July 2020 - Week 8

7/19/2020

0 Comments

 
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WHAT'S IN MY SHARE?
  • Sweet Corn
  • Summer Bunching Onions
  • Broccoli & Cauliflower (choice)
  • Pickling & Slicing Cucumbers (choice)
  • Peppers
  • Chard & Kale (choice)
  • Summer Squash (choice)
  • Herbs
​
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
[email protected]

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:
  • Bang-Bang Cauliflower - Delish.com
  • Cheesy Mexican Cauli Rice - Delish
  • Epic Roasted Broccoli - A Couple Cooks
  • Broccoli & Cheese Wild Rice Casserole - A Couple Cooks
  • How to Caramelize Onions - Simply Recipes
  • Marinated Slow-Roasted Onions - Kevin is Cooking
  • Italian Sausage with Grilled Broccolini, Kale, and Lemon - Bon Appetit
  • Healthy White Bean & Kale Hummus - Food & Wine
  • Kale, Black Bean and Red Chile Tacos with Queso Fresco - Food & Wine


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6 THINGS THAT HAPPENED LAST WEEK
Brando trellised heirloom tomatoes in the 100 degree high tunnel!
We finished the roof on the new out building!
We harvested eggplant for the first time!
We worked waaaaay past dark!
Peppers started to come in!
Watched more storms move in and out...

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
[email protected] 
0 Comments

Forkful: July 2020 - Week 7

7/12/2020

1 Comment

 
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WHAT'S IN MY SHARE?
  • Sweet Corn
  • English & Slicing Cucumbers
  • Summer Squash
  • Savoy Cabbage
  • Romaine Lettuce
  • Hakurei Turnip
  • Flowers
  • Herbs
​
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
[email protected]

WEATHER ALERTS
UPDATE Sunday - July 12, 2020
It looks like another stormy week ahead so be prepared folks! 

FIELD NOTES
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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 
  • Cucumbers - 1 week, unwashed, plastic bag, in the refrigerator crisper drawer
  • Turnip - 2 to 3 weeks, completely dry, plastic bag or air tight container, refrigerator crisper drawer  
  • Lettuce - 5 to 7 days in the refrigerator crisper drawer
  • Squash - 5 to 7 days in the refrigerator crisper drawer
  • Herbs - up to 2 weeks, rolled in damp paper towel, ziploc bag, refrigerator
  • Cabbage - up to 3 weeks in the refrigerator crisper drawer
  • Sweet Corn - 1 to 3 days in the refrigerator

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:
  • 14 Magical Ways to Top Grilled Corn - Delish
  • Cowboy Caviar - Delish
  • Potato & Savoy Cabbage Soup with Bacon - BBC GoodFood
  • Stuffed Savoy Cabbage with Tomato Sauce - Martha Stewart
  • Greek Meatless Stuffed Cabbage Rolls With Rice - The Spruce Eats

9 THINGS THAT HAPPENED LAST WEEK
Short day sweet corn setup crew!
Foggy muggy mornings harvesting squash!
Children of the corn... they do exist.
We sold sweet corn for the first time this season!
Trellising peppers before the the tropical storm came through on Saturday!
The garlic is curing as we speak!
The field crew bunching dinosaur kale on an early weekday morning :)
Motherload!
It's Jonathan the garlic gnome who lives in the barn!

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
[email protected] ​
1 Comment

Forkful: June 2020 - Week 6

7/4/2020

0 Comments

 
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​WHAT'S IN MY SHARE?
  • New Fire Red Leaf & Green Star Leaf Lettuce
  • Mixed Beets
  • Mixed Summer Squash
  • Swiss Chard
  • Cucumbers
  • Scallions
  • Thyme & Curly Parsley
  • Blueberries

WEATHER ALERTS
UPDATE Sunday - July 5, 2020
It looks like another stormy week so be sure to bring your umbrella folks! 

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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 [email protected] 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
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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 
  • Beets - with greens 3 to 4 days, greens removed, crisper drawer 2 to 4 weeks
  • Lettuce - 5 to 7 days in the refrigerator crisper drawer
  • Squash - 5 to 7 days in the refrigerator crisper drawer
  • Swiss Chard - 5 to 7 days in the refrigerator crisper drawer
  • Cucumbers - 1 week, unwashed, plastic bag, in the refrigerator crisper drawer
  • Blueberries - 1 to 2 weeks, unwashed, in the refrigerator crisper drawer
  • Parsley - up to 2 weeks, glass of water, refrigerator shelf 
  • Thyme - up to 2 weeks, rolled in damp paper towel, ziploc bag, refrigerator

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:
  • ​Blueberry-Pecan Pancake Bread Pudding - Country Living
  • Lemon-Blueberry Pancakes - Country Living
  • Baked Parmesan Summer Squash - Five Heart Home
  • Taco Stuffed Summer Squash Boats - Delish
  • Creamy Cucumber Salad with Sour Cream - A Couple Cooks
  • Cucumber Lemonade - Martha Stewart
  • Citrus & Roasted Beet Salad - Taste of Home
  • Swiss Chard & Bacon Pasta - Taste of Home

​​9 THINGS THAT HAPPENED LAST WEEK
Lots and lots of work in the high tunnel maintaining the heirloom tomato crop, so hot!
Roof on the new electrical/pump house is up!
Harvested huge heads of Green Star Leaf Lettuce!
Eggplant started to pop after the rains came!
We saw lots of rainbows after all those storms we had!
The end of strawberry season came just before the 4th of July holiday :(
Harrison, the bossman, turned the ripe old age of 24, happy birthday dude-bro!
Storm after storm after storm rolled up Main Street...
Who's happy harvesting kale? Abby, Jonathan and Navi, that's who :)

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
[email protected] 
0 Comments

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  • 49 Main
    • FAQ
  • HCC
    • Enrollment Form
    • Farm Share Loan
  • Blog
  • About
    • Meet the Team
  • Contact
  • Wholesale
    • Return Policy
  • Employment
  • Swag
  • C2C
    • Carrot Blog