You asked and we listened, new winter squash varieties are coming to the fall harvest!
Bush Delicata Squash
We've never grown this variety before and we're pretty excited! The cylindrical, 8" long fruit has a bright yellow-orange flesh. The texture is smooth with a mild nutty flavor and reminiscent of a sweet potato.
Primavera Spaghetti Squash
This is a uniform variety with canary yellow skin color at maturity. Bake with your favorite red sauce and a little parmesan, mangia!
Festival Acorn Squash
The fruit is deeply ribbed and striped with a wide, slightly rounded bottom. Flesh is peach-colored, similar to an acorn squash but with superior sweet flavor and texture.
Three new varieties of peppers to spice up your weekly menu!
This variety is sweet and green, has thick walls and a traditional block shape. It's perfect for summer salads, fajitas, and stuffed peppers.
Red Rocket Pepper
This cayenne chile pepper is tapered, thin-walled, and about 5 to 6" long. It dries quickly to a bright crimson red. These dried fruits have tender flesh which is nice and soft when cooked.
The largest jalapeno offering! The fruit averages 4 to 4 1/2" and are slow to check (to show small cracks in skin). A great addition to any menu requiring heat.
So many of you have asked about herbs and again, we listened!
2 to 3" long glossy and cupped leaves with a classic Genovese Basil aroma.
Dark Opal Basil
Purple with 20% variegated green tips make this variety colorful and unique. It's sweet and spicy, slightly stronger anise flavor than the common green sweet basil, with mild ginger undertones and a robust aroma.
For all you pickling lovers! Edible seeds and greens with a flavor profile of fennel, anise and celery, with warm, slightly bitter undertones. A popular addition to sauces and a must for making Hatfield Pickles.
Stay tuned for updates as we will be adding thyme, oregano, and more!
We hope you enjoy these new products as much as we will enjoy growing them.
As always, we love your feedback, please share your wish list, ideas, and/or comments below. Thanks for reading!
TOMATOES! TOMATOES! TOMATOES! This year we are introducing a plethora of new tomato varieties; any where from large juicy heirlooms to the sweet little grapes!
Cherokee Purple Heirloom Tomato
A famously rich flavor and meaty texture make this a colorful favorite among heirloom enthusiasts.
Brandywine Heirloom Tomato
This variety has a luscious heirloom flavor and described as very rich, loud, and distinctively spicy. The fruit is often large, over 1lb, has a deep pink skin, and smooth red flesh.
Striped German Heirloom Tomato
This variety produces a flat, medium to large fruit, with a yellow and red meaty flesh. The marbled interior looks beautiful sliced!
Sun Gold Cherry Tomato
"Candy Tomatoes" as I like to call them are bright tangerine-orange and sun-kissed sweet.
Black Cherry Tomato
This variety has a dramatic flavor very similar to heirloom tomatoes and compliment chop salads perfectly.
Sunrise Bumble Bee Tomato
This tomato is bite-sized with red stripes and pink interior marbling. A gorgeous combination of yellows and reds, inside and out. Excellent sweet and tangy flavor.
Purple Top Turnip
An awesome addition to our fall display! This turnip is popular because of its shape, rich taste and attractive appearance.
We are introducing two varieties, Megaton and Takrima. Cousins to the onion, both have medium blue-green foliage with refined bright white shanks. Mild in flavor and a perfect compliment to your kitchen.
Two different varieties to choose from! Nabechan and Evergreen Hardy White, both have sweet and complex flavors. Evergreen Hardy White will compliment the fall harvest and will overwinter.
In the summer squash category we are introducing spineless varieties making picking a little easier!
Spineless Beauty Squash
The squash is a favorite late season variety producing big yields of uniform, long, cylindrical, and medium green fruit. Excellent steamed, sautéed and juiced, a staple in a summer kitchen.
Noche Zucchini Squash
An attractive, dark-green, cylindrical squash that is earthy and mildly sweet.
Join us next week for Part 3 of the 2018 Season Preview!
Today we celebrate Earth Day, but it shouldn't be the only day of the year we acknowledge the big blue marble we live on. Now more than ever It is an every day fight for it's health and protection. The very soil we live and grow our food on is at risk and we need it now more than ever. Without rich and fertile soil, clean air and water, our ecosystem becomes nonexistent. We have to do more.
Millions and millions of people will be taking part in local events to demonstrate why they care about the environment and why it's so important to be a voice in this cause. My wish is to celebrate all yearlong so that our children's children have an Earth to farm, to picnic, walk barefoot in the grass, and enjoy what we have so taken advantage of. Please take a moment today to realize how important Mother Earth is to us.
How will you celebrate Earth Day?
March 30th we received a surprise visit from the WWLP TV22 News Team! Tashanea Whitlow and a camera man took a trip out to the farm to interview me along with several other farms who received the ACRE Grant.
The Agricultural Climate Resiliency & Efficiencies (ACRE) Program is a grant provided by the Massachusetts Department of Agricultural Resources (MDAR), a United States Department of Agriculture (USDA) organization that assists farmers with all sorts of environmental challenges and improvements. They also share their knowledge with farmers to help them implement new practices that impact the environment in a positive way. These resources also include grants such as the ACRE program.
The ACRE grant was presented to farmers through MDAR to help impact the environment in a positive way by reducing greenhouse gasses through fossil fuels, tillage of the soil, and less inputs such as fertilizers, fuel, and pesticides farms rely on in a more conventional setting.
Farmers were eligible to apply for items like no-till equipment, zone tillers, high residue spring cultivators, and spring systems, along with no-till planters and transplanters, which is what I mainly focused my proposal on. Other eligible items were improving irrigation equipment and systems by making them more efficient and environmentally friendly. Also, implementing solar power pumps for irrigation equipment and other farm related aspects.
We decided to explore how we could improve our soils for the longevity of the farm. We looked into no-till equipment. With many hours of research and time, and talking with companies, it was clear a no-till planter perfectly fit our operation. It was compatible with our goals of improving our soil, saving, and reducing fossil fuel use, and reducing our carbon footprint.
Bardwell Farm was awarded $11,900.00 towards a MaterMacc 2 Row Vacuum Precision Planter with no-till options. The planter is perfect for our farm because it is designed to plant and space any sized seed, from as small as a carrot to as large as a pumpkin seed, with only one piece of equipment. This planter also is "vacuum" which means it will plant seeds exactly spaced in rows, in a width row I choose. The best part is that is designed for no-till planting and this is where the grant came into play.
The planter is equipped with heavy duty coulters that cut through biomass on the soil's surface and is able to plant through cover crops without disturbing the soil. We project this will be a five year progression until we are really seeing a substantial difference in soil health, yield, and the health and quality of plants and vegetables produced. As they always say... good things take time!
We are excited to implement this new equipment and feel good knowing we are having a better impact on our environment and producing a higher quality product!
We want to thank WWLP TV22 News and the Daily Hampshire Gazette for taking the time to learn about what farms are doing in the area to help improve our environment and reduce greenhouse gasses. We also want to thank the USDA and MDAR for awarding us this grant and making all of this possible!
Stay tuned as we start to make the switch to a no-till farming season!
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