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Forkful: October - Week 20
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WHAT'S IN MY SHARE?
- Spinach
- Lettuce (choice)
- Kale
- Aji Peppers
- Tomatoes (choice)
- French Breakfast Radishes
- Beets & Greens
- Onions
- Sweet Potatoes
- Winter Squash (choice)
- Carving Pumpkin (choice)
- Sunflowers
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
FIELD NOTES
We already miss you...
It's Week 20, the last week of the farm share and we're bummed.
I knew this day would come but we never took into consideration the relationships we would form, come to enjoy, and love week after week. We all shared our ups and downs, we joked and laughed, but most of all, we shared our love of food and where it comes from. Is it too early to say, we can't wait for June?
In honor of the last week and to show our gratitude, we are making this week's share much larger than normal. Feel free to swap items or pass along to another member if you have an abundance of one particular item in your pantry.
Don't forget about the CSA Pumpkin Carving Contest! This week we will give participating members a large pumpkin for carving and a medium one to those who are not and would like to decorate their step. Be sure to review the rules and dates below.
Lastly, we are in the planning stages of a possible soup/winter CSA for January and February. We are pretty excited about it and hope everything falls into place for the coming year. Until then, please let Rick, Navi or myself know if you would be interested.
Our farm wouldn't be what it is today without your wonderful support. A big thank you to our founding members, each and every one of you!
Owner Harrison Bardwell
It's Week 20, the last week of the farm share and we're bummed.
I knew this day would come but we never took into consideration the relationships we would form, come to enjoy, and love week after week. We all shared our ups and downs, we joked and laughed, but most of all, we shared our love of food and where it comes from. Is it too early to say, we can't wait for June?
In honor of the last week and to show our gratitude, we are making this week's share much larger than normal. Feel free to swap items or pass along to another member if you have an abundance of one particular item in your pantry.
Don't forget about the CSA Pumpkin Carving Contest! This week we will give participating members a large pumpkin for carving and a medium one to those who are not and would like to decorate their step. Be sure to review the rules and dates below.
Lastly, we are in the planning stages of a possible soup/winter CSA for January and February. We are pretty excited about it and hope everything falls into place for the coming year. Until then, please let Rick, Navi or myself know if you would be interested.
Our farm wouldn't be what it is today without your wonderful support. A big thank you to our founding members, each and every one of you!
Owner Harrison Bardwell
WHAT TO USE FIRST
- 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
- 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
- Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
- Aji Peppers - 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
- Beets - use 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
- Winter Squash - store in a cool dry place for up to 1 month
- Sweet Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
- Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
CSA FARM SHARE 2020 CALL LIST
We want to be sure our founding members have 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 text/call (413) 800-5583 to be added.
We would love to have you all back again next year!
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 text/call (413) 800-5583 to be added.
We would love to have you all back again next year!
PUMPKIN CARVING CONTEST RULES
Photo by Jessica
- participants will receive a carving pumpkin in this week's share
- carve your pumpkin and drop it off with your name written on the bottom at the farm by October 25th
- October 26th and 27th we will display the pumpkins and light them at dusk for the public to see
- photos of the pumpkins (that will be taken by us) will be uploaded to the Bardwell Farm Facebook Page for 2 days where the public will vote for their favorite design
- Monday we will announce the winner
- the winner will receive a Bardwell Farm gift tote loaded with goodies
Also...
- members can use their own pumpkin not provided by our farm if you so wish
- store bought pumpkin carving kits can be used
LET'S GET COOKING
RECIPE SPOTLIGHT
4 DELICIOUS SWEET POTATO RECIPES
Tasty.com
One potato, two potato, sweet potato more!
More recipes:
Tasty.com
One potato, two potato, sweet potato more!
More recipes:
- Buttered Spinach with Vinegar - epicurious.com
- Turkey Spinach Sliders - epicurious.com
- French Canadian Onion Soup - foodandwine.com
- Baked Stuffed Onion - marthastewart.com
- Eggs In Purgatory - bonappetit.com
- Crustless Tomato-Ricotta Pie - bonappetit.com
- Sweet Potato Cakes With Kale and Bean Salad - goodhousekeeping.com
- Tuscan Sausage and Kale Frittata - goodhousekeeping.com
- Butternut Squash Risotto - goodhousekeeping.com
- Roasted Butternut Squash With Cider Vinaigrette - goodhousekeeping.com
8 THINGS THAT HAPPENED LAST WEEK
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Harry supported and worked the 2019 Hatfield Bonfire! -
The Hatfield Elementary School stopped by and toured our farm! -
We completed more work on the greenhouse end walls! -
Hot air balloons flew high above the farm during Pumpkin Days! -
Sarah and Harry stocked lots of Warty Goblins! -
Lots of folks stopped by with their families to look for their favorite carving pumpkin! -
We stood in awe of this amazing Sunday sunset! -
Paula and Rick took time out for a quick photo during Pumpkin Days!
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
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