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  • Published on

    Forkful: July - Week 6

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Lettuce (choice)
    • Green Cabbage
    • Pickling Cucumbers
    • Beets (mixed)
    • Summer Squash & Zucchini (choice)
    • Baby Carrots (mixed)
    • Garlic Scapes
    • Blueberries
    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
    RAIN ALERT FRIDAY
    The forecast is possibly calling for rain Friday. If the weather is not in our favor for an outside pickup, we will move to our indoor location. 
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    Everyday is a good day to be on the farm!
    FIELD NOTES
    Welcome to WEEK 6 everyone!

    Our crops thrived in the hot weather last week, but the crew on the other hand was reminded what true heat and humidity felt like. It got pretty toasty in the fields. We tried to get as much work done early to beat the heat. Hydration again was priority one. 

    ​It looks like the weather will be with us again this week with the exception of Friday and the possibility of thunderboomers. This should push the tomatoes along nicely!

    Farm life is in full swing harvesting, irrigating and top dressing settings. Can’t believe I’m saying this, but we’re hoping for a little rain to come soon, it’s getting pretty dry out there. The field dust is a little much at times. 

    Installation of well points and electrical continue with our greenhouse projects. We are looking forward to next year when all of these plans come together.   

    Lastly, our long day sweet corn is beginning to tassel and we started pulling garlic, so stay tuned.

    Enjoy the sunshine and we'll see you Tuesday and Friday :)

    Owner Harrison Bardwell
    WHAT TO USE FIRST
    1. Blueberries - don't rinse until use, be sure berries are dry, refrigerate, 5 to 7 days, if overripe freeze
    2. Lettuce - wash, dry, place in a container with a paper towel on the top and bottom, refrigerate in crisper
    3. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 10 days
    4. Baby Carrots - wash, use greens within 2 days, store in a container with a little bit of water, refrigerate, several weeks of shelf life if water is changed periodically
    5. Sumer Squash & Zucchini - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    6. Green Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    7. 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
    8. Garlic Scapes - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 3 weeks shelf life
    MOTHER'S MAPLE MUSTARD & SALSA
    ​We just received two new items from our friends in Shelburne Falls! 

    Maple Mustard
    This full flavored mustard makes an amazing spread, dip base, marinade, and baste. Pairs wonderfully with chicken, pork and salmon. It really shines with barbecue!

    Salsa
    This is a new take on traditional salsas. It's created with tomatoes, onions, carrots, jalapeños, cilantro, fresh garlic and a splash of lime juice. It has a definite bite (medium heat) and compliments tortilla chips, your favorite Southwestern dishes and salads!
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    Preorder online farm store goodies and we'll have it ready when you pickup your farm share. Every purchase supports a local farm!
    LETS GET COOKING
    We welcome your recipes, please send them to bardwellfarm@gmail.com!
    RECIPE SPOTLIGHT
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    Recipe & Photo Taste of Home
    Lemon Blueberry Biscuits
    "Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits." -Taste of Home Test Kitchen ​...see recipe

    More recipes:
    ​6 THINGS THAT HAPPENED LAST WEEK
    ALL BARDWELL FARM GEAR AVAILABLE FOR PREORDER 
    T-shirts, hoodies, tanks, long sleeve tees, and embroidered mesh-back ballcaps are all available for preorder!
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    As soon as the minimum printing requirement is fulfilled you will be notified when your order will arrive. All merchandise will be available for pickup or can be shipped anywhere in the United States :)
    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 ​
  • Published on

    Forkful: July - Week 5

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Baby Carrots (preview)
    • Savoy Cabbage
    • Collards
    • Swiss Chard
    • Summer Squash & Zucchini (choice)
    • Lettuce (choice)
    • Strawberries
    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
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    Our Triple Sweet Corn will be here before you know it!
    FIELD NOTES
    HEAT-HEAT-HEAT is the name of the game coming into the holiday week. Staying hydrated and eating right has been priority one for the crew. Sometimes it's brutal working in direct sun. We're constantly monitoring and keeping each other safe.

    Sweet corn is really showing its growth now, summer squash is producing wonderfully, and we are still getting late season crops in the ground. While we keep up with cultivation, we’re watching field pepper growth. And, good news, the cucumbers are almost there!

    More high tunnel work continues. The heat really has boosted heirloom tomatoes, we're seeing fruit the size of our fist. We have plenty of leafy greens in abundance and we're picking fresh every morning before the noontime heat kicks-in.

    The weather is looking good right now with the exception of a possible thunderstorm on Friday. If the forecast changes we may move the pickup day indoors. We'll keep you posted if anything changes.

    By the way, how are all your tomato plants doing? We would love to see your progress! Send us a photo to bardwellfarm@gmail.com :)

    See you soon!

    Owner Harrison Bardwell
    ADD SOMETHING YUMMY TO YOUR SHARE
    We have several new value added products coming in the next few weeks! Right now we're sampling several artisan bakers to include rustic breads and baked goods to our line-up.

    ​New products from Mother's, Mayval Farm, and Mountainside Maple are also on their way. Look for items like Salsa, Maple Mustard, Tomato Basil Fromage Blanc, and spreadable Maple Cream, stay tuned!
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    Preorder any online farm store goodies and we'll have it ready when you pickup your farm share. Every purchase supports a local farm!
    WHAT TO USE FIRST
    1. Strawberries - wash as you go, leave stem on as long as possible and don't let one bad berry spoil the whole bunch
    2. Collard Greens - store in a cool dry place, roughly 40 degrees, in a bag that breathes, up to 5 days for optimal nutrition
    3. Swiss Chard - store in a cool dry place, roughly 40 degrees, in a bag that breathes, up to 7 days for optimal nutrition
    4. Lettuce - wash, dry, place in a container with a paper towel on the top and bottom, store in a cool dry place, roughly 40 degrees
    5. Squash - store in a cool dry place, roughly 40 degrees, unwashed, in a plastic or paper bag keeping the end open, crisper drawer, up to 2 week shelf life
    6. Savoy Cabbage - store in a cool dry place, roughly 40 degrees,  in a plastic or paper bag keeping the end open, crisper drawer, up to 1 week shelf life for the Savoy variety, 2 weeks for the Green or Red varieties
    7. Carrots -​ wash, trim greens, store in a container with a little bit of water, refrigerate, several weeks of shelf life if water is changed periodically
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    USE THOSE CARROT GREENS
    Carrot tops are totally edible and highly nutritious. They are rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. And, potassium lowers blood pressure, supports your metabolism, and help prevent osteoporosis. 

    The greens are reminiscent of parsley. They are slightly bitter and can be eaten raw or cooked. Add to a salad or make a pesto. Blanch them to soften; sauté them with olive oil, garlic, and some of your other favorite leafy greens; or cooking them into a soup or stock. Give em' a try!
    LETS GET COOKING
    We welcome your recipes, please send them to bardwellfarm@gmail.com!
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    RECIPE SPOTLIGHT
    Martha Stewart | Photo Katie Quinn Davies
    ​
    Strawberry Shortcake with Fresh Basil
    Heavy cream is steeped with basil then whipped, infusing it with its essence. Strawberries and fresh basil, a matched made in heaven... see recipe
    THINGS THAT HAPPENED LAST WEEK
    ​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 ​
  • Published on

    Forkful: June - Week 4

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Summer Squash & Zucchini 
    • Beets with greens
    • Radishes
    • Turnips with greens
    • Lettuce (choice)
    • Kale (choice)
    • Scallions
    • Herbs (choice)
    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
    RAIN ALERT TUESDAY
    The forecast is possibly calling for rain Tuesday. If the weather is not in our favor for an outside pickup, we will move to our indoor location. 
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    Cultivated Green Towers Romaine Lettuce looking beautiful in the sunshine! 
    FIELD NOTES
    The ten-day forecast is looking up. Even though we’ll have pop-up thunderboomers, it looks like we’ll be seeing sunshine and warmer weather. With temperatures in the high 80’s crops will be booming.

    We’re happy to say Summer Squash, Zucchini and Golden Zucchini are in, Scallions too, and they will be included in your shares this week!

    We’ve been irrigating and adding fertilizer amendments as a side-dress application to our second succession of plantings. This covers the leafy greens, brassicas (kale, cabbage, turnip) and cucurbits (cucumbers, melons, squash). We should see some rain this week which will help push these along as well.

    Progress has continued with high tunnel #2 and the greenhouse. We’re really excited start early and extend into the season next year. We’ll see earlier and later harvests in the 2020 CSA Farm Share Program.

    It looks like will be indoors again for at least the Tuesday CSA pickup day. It was so great to hear all of the comments about our indoor space last week. We’re excited to keep expanding this as the season continues.

    We’re looking forward to seeing all of your smiling faces this week!

    Owner Harrison Bardwell 
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    Photo Mapleline Farm - Hadley, Ma
    MOOOOOO
    Mapleline Farm Milk products have been added to the CSA VAP Preorder Page!

    Add something yummy to your share like Chocolate, Coffee and Orange Cream Milk or stock your fridge with staples like 2%, Half & Half, or Buttermilk. See the complete list of offerings by clicking the button below.
    WE'RE PICKING WEEK 4
    Take a break, have a sip of your Magic 49 Coffee, and come farming with us!
    WHAT TO USE FIRST
    1. Scallions - the green ends are more delicate than the actual onion itself, you can always use one before the other
    2. Beet, Turnip & Radish Greens - leaving the greens attached until you consume these vegetables actually extends the life of the fruit, however eating the fresh greens have a high nutritional value, 50/50, it's your choice
    3. Lettuce & Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefits
    4. Squash - prepare squash that have any nicks first as they tend to turn and go soft the quickest
    5. Beets, Turnips & Radishes - think of these guys like a potato, keep in a cool dry place and you'll will receive a longer shelf life
    6. Herbs - we love fresh herbs, but if you just can't use them up, dry them and use later
    XTRA BAGS
    We noticed several of you brought an extra bag on your pickup day, you have the right idea! Last week the Chinese Cabbage was ginormous and it almost filled our jumbo tote bag completely. The shares will only increase in size from here on out, so feel free to bring an extra bag or two.

    Additional Bardwell Farm Tote Bags are also available for purchase through our Online Farm Store and Tuesday and Friday CSA pickup days as well! 
    LETS GET COOKING
    We welcome your recipes, please send them to bardwellfarm@gmail.com!
    RECIPE SPOTLIGHT
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    Photo Cabot Creamery
    Red Flannel Hash with Cabot Seriously Sharp Cheddar
    Red Flannel Hash is just about as New England as you can get, it has warmed the bellies of many a farmer and family for upwards of a century. Customarily eaten the day after serving a traditional New England Boiled Dinner, the hash is made by chopping the leftover corned beef, potatoes, carrots, turnips and cabbage, and frying it up in a cast iron pan with a big old knob of butter and topping with soft cooked egg. The “red flannel” part happens with the addition of cooked beets, and in typical Cabot fashion, we’re going red flannel all the way, and better yet, topping it all with a big handful of Cabot Seriously Sharp Cheddar Cheese... see recipe

    More recipes:
    DON'T STRESS IT
    We've talked with many of you over the last three weeks and you've done amazingly well using all of your share before the next one is available. Almost everyone said they had one item leftover and they were still working on it. The Chinese Cabbage last week is a good example of that, it was huge!

    It’s easy to feel overwhelmed, even for a seasoned cook. You may feel guilty falling a little behind seeing your leafy greens wilt or your root veggies go soft. Please don't feel this way. This is a vegetable adventure and it's meant to be fun!

    Get the most out of your share and eliminate that guilt by doing this simple thing.

    Blanch & Freeze - you may have some kale, swiss chard, or maybe that cabbage we've been talking about. You're really not sure what to do with it and you don't want to throw it out. We suggest freezing it. All of these summertime veggies will be amazing in soups or stews heading into late fall and winter. Blanching your unused veggies prepares them for freezing. If you're not sure how to blanch a vegetable properly watch this quick video.
    Once your veggies have been blanched you need to freeze them properly. If using ziploc bags, invest in the freezer quality kind. Place your blanched veggies in the bag and try to remove as much air as you can before sealing. Place in the freezer where you can see them and get at them easily.

    If you love what your CSA brings you every week and you plan on doing it year after year, invest in a vacuum food saver. It's easy to use, has many applications, and will save you money in the long run.
    6 THINGS THAT HAPPENED LAST WEEK
    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 ​
  • Published on

    Valley Bounty: Swiss Chard

    General homegrown-news
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    By Noah Baustin - Daily Hampshire Gazette - June 14, 2019

    The Swiss Chard harvest recently began on Bardwell Farm in Hatfield. It was nearly three weeks later than usual. “Last year, we had a nice warm start to the season where crops were on-time or early. This season, we’re coming in with conditions that have been colder and wetter,” said Harrison Bardwell, who owns the farm.
    ​
    “Being a beginning farmer, I’m still learning a lot of the aspects of how to deal with different weather conditions year to year,” Bardwell explained... read more
  • Published on

    Forkful: June - Week 3

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Chinese Cabbage
    • Green Towers Romaine
    • Five Color Swiss Chard
    • Garlic Scapes
    • Jewel Strawberries
    • Cawood Delight Rhubarb
    • Popping Corn
    • Rosemary Sprig
    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
    RAIN ALERT TUESDAY & FRIDAY
    The forecast is possibly calling for rain Tuesday and Friday. If the weather is not in our favor for an outside pickup, will move the location indoors. 
    ADD SOMETHING YUMMY TO YOUR SHARE
    Preorder the night before and we'll have your items ready on Tuesday and Friday pickup days when you arrive.

    New products added!
    • Mayval Farm Chive, Garlic & Buffalo Cheese Curds
    • Mother's Strawberry & Blueberry Jam
    • Mother's Bread & Butter Pickles
    • Mother's Dill Pickle Spears
    All products are sourced locally and every purchase will support a farm or local business.
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    Cultivating our leaf greens!
    FIELD NOTES
    We are already into Week 3, can you believe it?

    The last couple of weeks have been so much fun. It's awesome hearing the ways you all have been using your shares. We are pumped seeing your photos on social media and sharing your excitement of trying new things. Keep them coming! By the way, how are all of your tomato plants doing? Send us your photos!

    Thanks to the sun last week we were able to wrap-up cultivating and more field prep. Pumpkins are all-in and we're really excited about the new varieties we'll be presenting in the fall. Everyone should cross their fingers, or maybe say a little prayer, after the autumn we had last year, we don't want a repeat.

    Another rainy week ahead with cooler temperatures too. This will slow production again but when that sun and warmth comes back, look out, there will be a growth spurt. We are staying optimistic even with production roughly 3 weeks behind.

    Many of you have been waiting for our summer squash and zucchini and we're still a couple of weeks out. Thank you for your patience.

    If it's raining Tuesday and Friday, we have you covered. Just enter the door and stone step porch area on the north side of the house (right behind the normal CSA pickup area). We'll have everything set up in there all nice and cozy like.

    One more thing! We have added 7 new products that will be updated in our Online Farm Store and available for preorder on pickup days. You'll see Mother's Strawberry and Blueberry Jam, Dill Pickle Spears and Bread & Butter Pickle Chips. We also added 3 new creamy cheese curd flavors sourced locally from Mayval Farm, Garlic, Chive and Buffalo, ohhhh so good!

    See you all soon!

    Owner Harrison Bardwell
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    6 GARLIC SCAPE USES 
    • use anywhere you would use regular garlic
    • make a pesto (see recipe below)
    • make hummus, roast for a more aromatic flavor
    • grill or roast with a little olive oil and salt and pepper
    • add raw to a salad
    • make a soup, use as a vegetable or aromatic
    LETS GET COOKING
    We welcome your recipes, please send them to bardwellfarm@gmail.com!
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    RECIPE SPOTLIGHT
    Rosemary Parmesan Popcorn
    bardwellfarm.com
    When we grow herbs sometimes we have so much we just can't use it all. You're all ready using rosemary in soups and roasted potatoes, why not enjoy it in your popcorn too!
    6 THINGS THAT HAPPENED LAST WEEK
    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 ​
  • Published on

    Forkful: June - Week 2

    forkful
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    WHAT'S IN MY SHARE?
    • Lettuce, Red Leaf or Green Leaf
    • Baby Purple Top Turnips
    • Baby Kale, Red or Green
    • Pea Shoots
    • Mary Washington Asparagus
    • Red Satin Radishes
    • Banjo Spinach
    • Eggs, half dozen, free range
    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
    RAIN ALERT TUESDAY & FRIDAY
    The forecast is calling for rain and possible thunderboomers on Tuesday and Friday. If the weather is not in our favor for an outside pickup, will move the location indoors. 

    We have an area setup on the north side of the house, just behind the outside pickup area, up the stairs, and through the door. Just look for the Bardwell Farm representative to greet and guide you in :)   
    ​ADD TO YOUR SHARE
    Preorder the night before and we'll have your items ready on Tuesday and Friday pickup days when you arrive!
    All products are sourced locally and every purchase will support a farm or local business.
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    Checking seed spacing after putting in field of winter squash
    FIELD NOTES
    We want to thank all of our farm share members for an awesome first week. It was wonderful meeting all of you and sharing your excitement. All of the recipes, comments, and feedback we received was amazing. Please keep them coming. Thank you again for investing in our farm!

    The warmer weather has been good for crops and has moved things along. We're finally starting to see growth. It's crazy to say this but it's been dry for an extended period of time and we can use a little rain. It looks like that may happen in the five-day forecast.

    Our cucumber seedlings took a beating. Before all of these nice sunny days, the cool damp weather brought a new set of complications and Cucumber Beetles. We were prepared for this and seeded another field just in case. It may set us back another week or so, but at least we'll have them. This seems to be the running theme this season.

    The high tunnel tomatoes have taken off, almost doubled in size, and we're already starting to see golf ball size fruit! We can't wait to share the new varieties with you as well as the meaty and flavorful heirlooms.

    Last week we had to limit everyone to a strict share without doubling up on another item for the ones you did not like. Tuesday we may be lifting that rule (to be determined) because production is getting better. Items we cannot double up on this week are asparagus, spinach, and leaf lettuce as we are still limited. We want to thank you for your understanding.

    We've added more items to the Value Added Products Preorder page. You can now add pasture raised eggs, cheese curds, organic coffee, raw honey, and maple syrup to your CSA! Just order online and we'll have it ready when you pickup your share. More products will be coming soon!

    Thanks for reading :)

    Owner Harrison Bardwell
    COME PICKING WITH ME
    We put together a short video (condensed version) of what it's like to pick a small CSA Farm Share. You'll be seeing these items this week! 
    WHAT AM I GOING TO DO WITH ALL OF THESE VEGETABLES?
    Tips for managing your farm share veggies
    ​
    Prepare your most perishable items first 
    Pea Shoots definitely, they will go limp quickly. Spinach next, keeping it dry extends life. Then start thinking about Asparagus, it dehydrates fast.

    Prep that lettuce
    Get the most out of those greens by washing, drying, and storing them. If they’re clean, in the fridge, and ready to go odds are you'll be making that salad.

    Water is good 
    Soaking asparagus and radishes upright in a flat dish of water extends life. Soaking greens in cool water, drying, and storing ensures availability.
    The Interwebs is your friend 
    Search for new recipes and try new things. Be brave. Think of your farm share as a culinary adventure!

    Join the juicing revolution
    Have you ever had fresh asparagus and lemon juice or radish, onion and tomato? Experiment, raw veggies are GOOD FOR YOU.

    When all else fails, roast it, make a soup or pickle it
    Asparagus, radishes and turnips all taste amazing oven or pan roasted. They also make a wonderful soup that you can eat the entire week. And, who doesn't like pickled radishes?

    Your freezer is your friend
    Spinach, turnips, asparagus, and even radishes can be frozen. Blanch in boiling water quickly and freeze.
    ​LETS GET COOKING
    We welcome your recipes! Please send them to bardwellfarm@gmail.com.
    A big thank you this week to Anne Benedict for submitting your creamy non-dairy asparagus soup recipe :)
    6 THINGS THAT HAPPENED LAST WEEK
    ​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 ​
    ​