WHAT'S IN MY SHARE?
- Squash (choice)
- Tomatoes (choice)
- Bell Peppers (choice)
- Golden Beets
- Greens (choice)
- Onions
- Melon
- 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
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
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
Many thanks to Jane Theoharides for sharing a photo of her farm share Heirloom Tomato plant! It's looking so happy and healthy :)
How about the rest of you guys? Send us your photos we'd love to see your progress too!
bardwellfarm@gmail.com
How about the rest of you guys? Send us your photos we'd love to see your progress too!
bardwellfarm@gmail.com
WHAT TO USE FIRST
- Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator
- Cantaloupe - store at room temperature, ripens in 2 to 3 days, refrigerate whole ripe fruit up to 5 days, cut fruit up to 3 days
- Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life
- Summer Squash - 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
- Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
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:
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:
- Salted Honey Cantaloupe Jam - epicurious.com
- Melon Slush - epicurious.com
- BLT Fried Egg & Cheese Sandwich - food.com
- Grilled Tomato Melts - midwestliving.com
- My Best Tomato Sandwich - food52
- Creamed Swiss Chard - marthastuart.com
- Rigatoni & Swiss Chard - marthastuart.com
- Zesty Mini Bell Pepper Salad - natashaskitchen.com
- Spinach Ricotta Stuffed Peppers - liluna.com
9 THINGS THAT HAPPENED LAST WEEK
-
We picked some heirloom tomatoes in all shapes and sizes! -
Meteorologist Jacob Wycoff stopped by to film a piece on climate change! -
My brother and I helped my father barn footings... lotta work! -
We cleaned lots and lots of garlic! -
We harvested tons of carrots! -
We watched our new settings of spinach pop through the soil! -
We watched colorful sunsets, too many to count! -
We spied spider webs, really cool on those foggy mornings! -
We said goodbye to our high school crew :.)
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
