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Forkful: July 2020 - Week 7
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WHAT'S IN MY SHARE?
DAYS & TIMES
Tuesdays & Fridays
3:00pm to 6:00pm
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
- Sweet Corn
- English & Slicing Cucumbers
- Summer Squash
- Savoy Cabbage
- Romaine Lettuce
- Hakurei Turnip
- Flowers
- Herbs
DAYS & TIMES
Tuesdays & Fridays
3:00pm to 6:00pm
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
WEATHER ALERTS
UPDATE Sunday - July 12, 2020
It looks like another stormy week ahead so be prepared folks!
UPDATE Sunday - July 12, 2020
It looks like another stormy week ahead so be prepared folks!
FIELD NOTES
Seeding the next setting of carrots!
It's been another crazy week in the field. Tropical storms, wind, thunder, lightning bolts (really close ones I may add), hot-humid, and rainy days. We're taking everything Mother Nature is throwing at us and making German Stripe Heirloom Tomato sandwiches with salt, pepper, and mayo!
We dodged a bullet really with this one. This Field Notes would have been a little different with a 4" rainfall and 30 to 50 mph winds thrown in. Luckily we were able to trellis our field peppers and stake tomatoes just before it hit and everything held up pretty good. As a farmer your crops are always one step away from disaster and there's nothing you can do about it.
With that said things are looking up! Those field peppers, tomatoes, and eggplant are looking amazing. We've also begun trials of of trellising cucumbers and more peppers in the high tunnels to have product earlier, later, and to protect them from the harsh summer conditions. We love it when a plan comes together.
It's 8:30pm, dark, and we are finishing installation of the brush washer by truck headlights... on to the next project :)
Enjoy the share this week folks, we have SWEET CORN!
It's been another crazy week in the field. Tropical storms, wind, thunder, lightning bolts (really close ones I may add), hot-humid, and rainy days. We're taking everything Mother Nature is throwing at us and making German Stripe Heirloom Tomato sandwiches with salt, pepper, and mayo!
We dodged a bullet really with this one. This Field Notes would have been a little different with a 4" rainfall and 30 to 50 mph winds thrown in. Luckily we were able to trellis our field peppers and stake tomatoes just before it hit and everything held up pretty good. As a farmer your crops are always one step away from disaster and there's nothing you can do about it.
With that said things are looking up! Those field peppers, tomatoes, and eggplant are looking amazing. We've also begun trials of of trellising cucumbers and more peppers in the high tunnels to have product earlier, later, and to protect them from the harsh summer conditions. We love it when a plan comes together.
It's 8:30pm, dark, and we are finishing installation of the brush washer by truck headlights... on to the next project :)
Enjoy the share this week folks, we have SWEET CORN!
WHAT TO USE FIRST
TIP: HOW LONG TO BOIL CORN ON THE COB
Fill a large pot with water. Pour 1 quart of water per ear into your largest pot, add Kosher salt, then bring the water to a boil. Once the water is boiling, add the corn. Be sure you do not over crowd the pot. As soon as the water returns to a boil, the corn is done. This should only take 4-5 minutes. Remove from the heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes.
- Cucumbers - 1 week, unwashed, plastic bag, in the refrigerator crisper drawer
- Turnip - 2 to 3 weeks, completely dry, plastic bag or air tight container, refrigerator crisper drawer
- Lettuce - 5 to 7 days in the refrigerator crisper drawer
- Squash - 5 to 7 days in the refrigerator crisper drawer
- Herbs - up to 2 weeks, rolled in damp paper towel, ziploc bag, refrigerator
- Cabbage - up to 3 weeks in the refrigerator crisper drawer
- Sweet Corn - 1 to 3 days in the refrigerator
TIP: HOW LONG TO BOIL CORN ON THE COB
Fill a large pot with water. Pour 1 quart of water per ear into your largest pot, add Kosher salt, then bring the water to a boil. Once the water is boiling, add the corn. Be sure you do not over crowd the pot. As soon as the water returns to a boil, the corn is done. This should only take 4-5 minutes. Remove from the heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes.
LETS GET COOKING
PALEO ASIAN-STYLE CABBAGE WRAPS
YouTube | PaleoHacks
Stuffed cabbage wraps get an Asian-inspired twist in this recipe full of fresh ingredients. This recipe makes a large batch for a Paleo-friendly crowd pleaser.
more recipes:
YouTube | PaleoHacks
Stuffed cabbage wraps get an Asian-inspired twist in this recipe full of fresh ingredients. This recipe makes a large batch for a Paleo-friendly crowd pleaser.
more recipes:
- 14 Magical Ways to Top Grilled Corn - Delish
- Cowboy Caviar - Delish
- Potato & Savoy Cabbage Soup with Bacon - BBC GoodFood
- Stuffed Savoy Cabbage with Tomato Sauce - Martha Stewart
- Greek Meatless Stuffed Cabbage Rolls With Rice - The Spruce Eats
9 THINGS THAT HAPPENED LAST WEEK
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Short day sweet corn setup crew! -
Foggy muggy mornings harvesting squash! -
Children of the corn... they do exist. -
We sold sweet corn for the first time this season! -
Trellising peppers before the the tropical storm came through on Saturday! -
The garlic is curing as we speak! -
The field crew bunching dinosaur kale on an early weekday morning :) -
Motherload! -
It's Jonathan the garlic gnome who lives in the barn!
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
bardwellfarm@gmail.com
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
bardwellfarm@gmail.com
1 Comments
Nice blog thanks for postingg