- variety Eastern Magic
- firm crowns
- 20lb cs
- available now
If this video provided valuable info please subscribe to our channel, hit that like button, and click the notification bell to be notified when we upload a new one!
- Published on
-
-
- Published on
WHAT'S IN MY SHARE?- Broccoli
- Lettuce
- Squash
- Red Radishes
- Savoy Cabbage
- Kale
- Baby Beets
- Yellow Onions
PICKUP LOCATIONS & TIMES
Hatfield Area Members
Bardwell Farm
49 Main Street - Hatfield, MA 01038- Tuesday - 3pm to 6pm
Center Fresh Chicopee Members
Center Fresh Chicopee Farmers Market
31 Springfield St - Chicopee, MA 01013- Thursday - 11am to 3pm
CAN'T MAKE YOUR PICKUP DAY?
If you cannot make your pickup day a friend or family member can pick it up for you or for themselves.WHAT TO USE FIRST- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Baby Beets - 3 to 4 days, greens removed in crisper drawer 2 to 4 weeks
- Broccoli - cut florets, 4 to 5 days in a plastic, refrigerator crisper drawer
- Lettuce - 5 to 7 days in the refrigerator crisper drawer
- Squash - 5 to 7 days in the refrigerator crisper drawer
- Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Cabbage - refrigerate in an open plastic or paper bag, up to 10 days
- Onions - 7 to 14 days in the refrigerator
BEETS 101 - EVERYTHING YOU NEED TO KNOW
YouTube | Clean & Delicious
Learn everything you need to know about buying, storing, prepping, and cooking beets read more...
more recipes:- Balsamic Roasted Beets - Joy Food Sunshine
- Hanger Steak with Tahini & Smashed Charred Beets - Bon Appetit
- Cabbage Roll Chicken Enchiladas - Eating Well
- Peanut-Chicken Cabbage Wraps - Eating Well
- Herbed Broccoli Mashed Potatoes - Food Network
- Brie and Broccoli Quiche - Food Network
- Warm Rice & Pintos Salad - Taste of Home
- Strawberry Salad & Poppy Seed Dressing - Taste of Home
WHAT'S GOING ON AT THE FARM-
Harvesting beautiful baby cabbages! -
We found this little guy in the spinach field! -
The strawberries have been amazing this season! -
If you haven't had our broccolini you don't know what you are missing! -
Tomatoes are beginning to come in hot! -
Jonathan and Harrison assembled the new custom tables for the summer tent! -
Gnarly Karlie was in the house last week working the our Tuesday farmers market! -
Never get enough of these!
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
csa@bardwellfarm.com -
- Published on
-
- Published on
WHAT'S IN MY SHARE?- Squash
- Spinach
- Swiss Chard
- Bok Choy
- Baby Cabbage
- Onions
- Kale
PICKUP LOCATIONS & TIMES
Hatfield Area Members
Bardwell Farm
49 Main Street - Hatfield, MA 01038- Tuesday - 3pm to 6pm
Center Fresh Chicopee Members
Center Fresh Chicopee Farmers Market
31 Springfield St - Chicopee, MA 01013- Thursday - 11am to 3pm
CAN'T MAKE YOUR PICKUP DAY?
If you cannot make your pickup day a friend or family member can pick it up for you or for themselves.WHAT TO USE FIRST- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Bok Choy - 3 to 5 days in the refrigerator crisper drawer
- Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Swiss Chard - 5 to 7 days in the refrigerator crisper drawer
- Squash - 5 to 7 days in the refrigerator crisper drawer
- Cabbage - refrigerate in an open plastic or paper bag, up to 10 days
- Fresh Spring Onions - 7 to 14 days in the refrigerator
LET'S GET COOKINGSIMPLE SQUASH CASSEROLE
Allrecipes | YouTube
Fresh, tender squash combines with cheddar cheese, sweet onion, and buttery round crackers for an unforgettably delicious bite read more...
more recipes:- Yellow Squash Tots & Garlicky Yogurt Dip - Babaganosh
- Spaghetti with Zucchini & Tomatoes - Food Network
- Swiss Chard Tahini Dip - Bon Apetit
- Bucatini with Swiss Chard & Garlicky Breadcrumbs - Bon Apetit
- Shrimp with Bok Choy - The Spruce Eats
- How to cook bok choy - Love & Lemons
- Ham & Cabbage Soup - Yummly
- Twice Baked Irish Style Potatoes - Yummly
WHAT'S GOING ON AT THE FARM-
Starting the day with sunny fields! -
Our summer tent is up! -
They don't call it rainbow swiss chard for nothing! -
The crew working hard harvesting and packing kale! -
More lettuce getting ready to go into the field! -
We're still seeding trays for later plantings! -
Awww, 2 red onions that grew together over the winter :) -
The broccoli heads are sizing up nicely! -
Putting together our new tables for the summer tent!
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
csa@bardwellfarm.com -
- Published on
-
- Published on
WHAT'S IN MY SHARE?- Spinach
- Lettuce
- Kale
- Onions
- Radishes
- Strawberries
- Mint
PICKUP LOCATIONS & TIMES
Hatfield Area Members
Bardwell Farm
49 Main Street - Hatfield, MA 01038- Tuesday - 3pm to 6pm
Center Fresh Chicopee Members
Center Fresh Chicopee Farmers Market
31 Springfield St - Chicopee, MA 01013- Thursday - 11am to 3pm
CAN'T MAKE YOUR PICKUP DAY?
If you cannot make your pickup day a friend or family member can pick it up for you or for themselves.FIELD NOTES
High tunnel tomatoes are growing by leaps and bounds!
It's Week 2 of the CSA! How did last week go? Were you able to use all of your veggies in your meal plan? We would love to hear all about it, please message us at csa@bardwellfarm.com :)
It's been a crazy-busy start of the work week! We prepped and planted our southern fields with winter squash and pumpkins. We know that sounds early but it generally takes that long to see seasoned fruit from the plants. We also put in more settings of brassicas, lettuces, and sweet corn to make sure we overlap our previous ones. This will ensure we have enough variety and quantity through out the summer for our farm stand, CSA, farmers markets, and wholesale accounts. We try to do this every 2 weeks.
June means we are busy harvesting. With all of the vegetables beginning to come in, we are hoping to raise our farm stand tent this week or the next. The space will give us enough room to display and shade all of our goodies from week to week. It'll also give us a place for the CSA farm share in case of inclement weather. Stay tuned to social media.
We're excited about this week's CSA because we were able to sneak strawberries and fresh mint into the share, we hope you are too! If you have any questions about any of the items, what they are, how to prepare or cook them, call us at (413) 800-5583 and we'll be happy to help!
Harrison BardwellWHAT TO USE FIRST- Strawberries - wash as you go, leave stem on as long as possible and don't let one bad berry spoil the whole bunch
- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Lettuce - wash, dry, place in a container with a paper towel on the top and bottom, refrigerate in crisper, 5 to 10 days shelf life
- Fresh Spring Onions - 7 to 14 days in the refrigerator
- Radishes - 10 to 14 days in the refrigerator, trim greens, place in a container with a cup of water
- Mint - 2 to 3 weeks in the refrigerator place upright in a glass jar of water covered loosely with a plastic bag
LETS GET COOKINGQUICK & EASY FRESH STRAWBERRY COBBLER
Divas Can Cook | YouTube
Got fresh strawberries? Then making this fresh strawberry cobbler is a MUST! It has a fluffy, golden crust and sweet berries making it the perfect end to a summer dinner. And best of all, it comes together super fast using very basic ingredients. read more...
more recipes:- Heavenly Filled Strawberries - Taste of Home
- Pork and Balsamic Strawberry Salad - Taste of Home
- Touch of Mint Iced Tea - Taste of Home
- Summer Orzo - Taste of Home
- Roasted Radishes - A Couple Cooks
- Quick Pickled Radishes - A Couple Cooks
- Lemon Garlic Kale - Inspired Taste
- Sausage, Kale, and Potato Skillet - Food & Wine
WHAT'S GOING ON AT THE FARM-
We added rhubarb to the farmstand this past week -
Sam helped us train the new farmers' market and csa employees -
Winter squash and pumpkin seeds -
Cultivating the fields, making everything look pretty -
Harrison scouting the lettuce fields -
Our first pepper in the high tunnel -
The crew planting another setting of brassicas -
Tomatoes are getting big in the high tunnel -
Sweet corn is almost knee high -
Elena stocking the farmstand with more spinach -
A beautiful head of romaine -
Filling orders near the wash/pack area
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
csa@bardwellfarm.com
