WHAT'S IN MY SHARE?
- Tomatoes
- Longhorn Peppers (choice)
- Banana Peppers (choice)
- Kale (choice)
- Beets
- Squash (choice)
- Swiss Chard (choice)
- Pickling Cukes
- Basil
- Blueberries
- Flowers
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
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
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
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
- Basil - trim stems, place in a glass of water at room temperature
- Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator
- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life
- Banana Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Longhorn Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Summer Squash & Zucchini - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
- Beets - use the greens within 2 days, but think of the root like a potato, refrigerate in a plastic or paper bag keeping the end open, up to 10 day shelf life
NEW THIS WEEK
We will be featuring Woodstar Cafe's Honey Oat Bread and will be sampling some with maple butter!
Other offerings:
We will be featuring Woodstar Cafe's Honey Oat Bread and will be sampling some with maple butter!
Other offerings:
- Country Sourdough Bread
- Multigrain Bread
- Vanilla Bean Pound Cake
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!
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!
More recipes:
- Cheesesteak Stuffed Peppers (low carb) - delish.com
- Bell Pepper Oven Fries - delish.com
- Heirloom Tomato & Eggplant Gratin - foodandwine.com
- Ricotta & Tomato Toast - marthastuart.com
- Heartbeet Chocolate Cake - bonappetit.com
- Roasted Rosemary Beet Wedges - tasteofhome.com
8 THINGS THAT HAPPENED LAST WEEK
-
Brandin did a raindance and it worked! -
We sold out of bread! -
We stocked the farmstand every chance we got :) -
Burned the candlelight hours working on Week 8 CSA items :) -
We introduced the new line of Bougie Handmade Candles from the Ann Eckler collection! -
Harvested our last setting of garlic! -
Picked and bunched tons of tons of Zinnias! -
Tomatoes started coming in!
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
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
