- Published on
Forkful: October - Week 18
- Author
-
-
- Name
- Posts
- Posts
-
WHAT'S IN MY SHARE?
- Savoy Cabbage
- Winter Squash (choice)
- Purple Top Turnips
- Potatoes
- Leeks
- Tomatoes
- French Breakfast Radishes
- Spinach
- Pea Shoots
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
RAIN ALERT TUESDAY & FRIDAY
The forecast is calling for possible rain Tuesday and Friday. We will be moving our pickup location indoors if the chance increases. You guys know the drill :)
The forecast is calling for possible rain Tuesday and Friday. We will be moving our pickup location indoors if the chance increases. You guys know the drill :)
The spinach harvest has been amazing!
FIELD NOTES
It's almost October, winter is coming, winter is coming!
All kidding aside, there's only 2 more weeks of the farm share left and 41 days before the farmstand officially closes for the season. Every year it kind of feels bittersweet. On one hand we get a little rest and begin planning for next year and on the other, we won't see the folks we've shared this amazing season with. One thing is for sure, we thoroughly enjoyed building this program with you. Your feedback has been super important because it will shape our plans for next year.
And, speaking of that... we want to be sure the founding members of this year's CSA have a first choice of a share for next year before we open enrollment to the public. If you are planning on joining us again and you haven't already, please talk with Rick or Navi and they will add you to the call list for 2020. You can also email bardwellfarm@gmail.com or call (413) 800-5583 to be added.
Enjoy the share this week, the French Breakfast Radishes are a favorite!
Owner Harrison Bardwell
It's almost October, winter is coming, winter is coming!
All kidding aside, there's only 2 more weeks of the farm share left and 41 days before the farmstand officially closes for the season. Every year it kind of feels bittersweet. On one hand we get a little rest and begin planning for next year and on the other, we won't see the folks we've shared this amazing season with. One thing is for sure, we thoroughly enjoyed building this program with you. Your feedback has been super important because it will shape our plans for next year.
And, speaking of that... we want to be sure the founding members of this year's CSA have a first choice of a share for next year before we open enrollment to the public. If you are planning on joining us again and you haven't already, please talk with Rick or Navi and they will add you to the call list for 2020. You can also email bardwellfarm@gmail.com or call (413) 800-5583 to be added.
Enjoy the share this week, the French Breakfast Radishes are a favorite!
Owner Harrison Bardwell
WHAT TO USE FIRST
- Pea Shoots - use within a day or two
- Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator
- Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- French Breakfast Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
- Leeks - refrigerate in a closed paper bag, up to 2 weeks
- Savoy Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
- Purple Top Turnip - store in a brown paper bag, fridge crisper drawer for up 2 months
- Acorn Squash - store in a cool dry place for up to 1 month
- Carnival Squash - store in a cool dry place for up to 1 month
- Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
LETS GET COOKING
COOKING TIP
How to clean Leeks for Beginners
Food Network
Leeks are a delicious vegetable, but they're grown in sandy soil, so they need a good cleaning before you use them in recipes.
Food Network
Leeks are a delicious vegetable, but they're grown in sandy soil, so they need a good cleaning before you use them in recipes.
RECIPE SPOTLIGHT
The French Way To Eat a Radish
Libbie Summers
Take a radish, dip it in butter and sprinkle with a flake sea salt! Try with your favorite crusty bread as well!
More recipes:
Libbie Summers
Take a radish, dip it in butter and sprinkle with a flake sea salt! Try with your favorite crusty bread as well!
More recipes:
- Creamy One-Pot Spaghetti with Leeks - delish.com
- Caramelized-Leek and Bacon Pizza - delish.com
- Buttered Radishes with Poached Eggs - naturallyella.com
- French Breakfast Radish Pasta - bakespace.com
- White Bean and Vegetable Bowls with Frizzled Eggs - cooking light
- Toasted Garlic-Butter Ravioli with Spinach - delish.com
- Cheesy Spinach Pesto Flat Bread - delish.com
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
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
0 Comments