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Forkful: July - Week 5
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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
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
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
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!
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!
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
- Strawberries - wash as you go, leave stem on as long as possible and don't let one bad berry spoil the whole bunch
- Collard Greens - store in a cool dry place, roughly 40 degrees, in a bag that breathes, up to 5 days for optimal nutrition
- Swiss Chard - store in a cool dry place, roughly 40 degrees, in a bag that breathes, up to 7 days for optimal nutrition
- 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
- 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
- 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
- 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
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!
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!
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
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
More recipes:
- Roasted Carrots with Carrot-Top Pesto - bonappetit.com
- Creamy Horseradish, Cabbage, and Carrot Slaw - womensday.com
- Potato & Savoy Cabbage Soup with Bacon - bbcgoodfood.com
- 39 Recipes to Make Anyone Love Cabbage - bonappetit.com
- Garlic Parmesan Roasted Carrots - rasamalaysia.com
- Sautéed Chard with Sweet Onions and Carrots - lynnecurry.com
- Creamed Swiss Chard With Bacon - thespruceeats.com
- Waffle and Strawberry Trifle - marthastewart.com
- 55 Recipes to Make with Fresh Strawberries - tasteofhome.com
THINGS THAT HAPPENED LAST WEEK
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Picked beautiful Purple Top Turnips! -
Picked bin after bin of leafy greens! -
Maintained the high tunnel tomatoes :) -
Harvested in between the rain drops! -
We baled straw in the crazy heat! -
Inspected garlic for curing! -
Harvested our first scallions! -
Cultivated our Triple Sweet Corn :) -
Picked our first baby carrots :)
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
1 Comments
Grreat post thank you