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  • Published on

    Forkful: October - Week 19

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Lettuce (choice)
    • Spinach
    • Tomatoes
    • Beets
    • Parsnips
    • Winter Squash (choice)
    • Apples (choice)
    • Sugar Pumpkins
    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 calling for possible rain Friday. We will be moving our pickup location indoors if the chance increases. 
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    The Bardwell Farm pumpkin patch!

    FIELD NOTES
    It really felt like fall this past weekend and we all dressed for it! Unfortunately the first frost took most of the vulnerable crops, but we were in good position knowing ahead of time.

    Friday the crew spent the day picking up winter squash and pumpkins and the last of the tomato crop is in too. Compared to last year we now have a bounty in storage and we will have all of your Thanksgiving veggies at the ready.

    My father and I are     hustling to finish up the greenhouse. The main frame is complete and we are beginning the end walls. It is now a race against the weather. When everything is complete we will have new growing tools for season 2020!

    Only 2 weeks left (including this one) of the farm share. I know we talked about it last week, but we really can't believe it's going to be done for the season. We're really pumped about the Pumpkin Carving Contest for the last hoorah and hoping most of you can join!

    See you all this week :)

    Owner Harrison Bardwell
    ​WHAT TO USE FIRST​
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator
    2. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    3. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. 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  
    5. 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 life
    6. Parsnips - store unwashed parsnips in a cool dark place, wrapped in a paper towel and placed in a plastic bag in crisper drawer, 2 weeks plus shelf life
    7. Sugar Pumpkin - store in a cool dry place for up to 1 month
    8. Winter Squash - store in a cool dry place for up to 1 month
    NEW FARM TO TABLE PRODUCTS
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    Current new items:
    • Mountainside Maple Syrup Nips
    • Honey Oat Bread
    • Pumpkin Walnut Bread
    • Apple Cider

    Items coming soon:
    • Peanut Butter & Chocolate Chip Cookies
    • Dilly Beans
    • Pickled Radishes
    LET'S GET COOKING
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    RECIPE SPOTLIGHT
    3 Savory Vegan One Pot Pumpkin Recipes
    Caitlin Shoemaker
    Three savory pumpkin recipes that are vegan, gluten-free, and made in one pot!

    ​More Recipes:
    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: October - Week 18

    Forkful forkful
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    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
    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 :)
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    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 
    WHAT TO USE FIRST
    1. Pea Shoots - use within a day or two
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. French Breakfast Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    5. Leeks - refrigerate in a closed paper bag, up to 2 weeks​​
    6. Savoy Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    7. Purple Top Turnip - store in a brown paper bag, fridge crisper drawer for up 2 months
    8. Acorn Squash - store in a cool dry place for up to 1 month
    9. Carnival Squash - store in a cool dry place for up to 1 month
    10. Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
    LETS GET COOKING
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    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.
    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:
    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: September - Week 17

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Spinach
    • Radishes
    • Honeynut Squash
    • Acorn Squash
    • Sweet Corn
    • Tomatoes
    • Eggplant
    • Snacking Peppers
    • Apples
    • Flowers
    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
    ROAD CONSTRUCTION ALERT
    Road crews will be paving in front of the farmstand tomorrow and both sides of Main Street and may not allow for parking. When picking up your share please pull into the driveway, but stay to one side or the other, to allow egress in and out of the residence. We apologize for the inconvenience and will update you if this changes, stay tuned to social media.
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    What a difference a month makes, we were 30 days away from the autumn harvest.
    FIELD NOTES
    Happy first day of fall everyone! It started off to be a warm one, but it looks like seasonal temperatures return for the rest of the week. It's been a stellar September if you think about it, we just need a little but of rain to push the last of our fall settings along. Can't complain though.

    We apologize in advance, but please bear with us when coming to pick up your share. We REALLY hope road construction is completed soon. It's really taken a toll on everything, but we should be in tip-top shape by the beginning of next week.

    On a happy note, lots in your share this week. We're excited to be harvesting Millennial Spinach, Red Satin Radishes, Triple Sweet Corn, Honeynut and Acorn Squash, the settings look absolutely amazing when we checked in on them today.

    Be sure to see the CSA Pumpkin Carving Contest Rules below! We really hope many of you participate, it's gonna be fun. The winner receives a Bardwell Farm gift tote loaded with autumn goodies!

    Lastly, please join us for Pumpkin Days this coming weekend, we have so much in store! Three words... A P P L E  C I D E R  D O N U T S

    See you soon! 

    ​Owner Harrison Bardwell 
    WHAT TO USE FIRST
    1. Sweet Corn - best eaten the same day, try to use within 2 days, husked corn should be refrigerated, stored loosely in plastic or brown paper bag keeping the end open
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Eggplant - eat within 2 days or refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 5 to 7 day shelf life​
    4. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    5. Spinach - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    6. Snacking Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    7. Radishes - remove greens, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    8. Acorn Squash - store in a cool dry place for up to 1 month
    9. Honeynut Squash - store in a cool dry place for up to 1 month
    CSA 2020 CALL LIST
    We're just a few short weeks away from the farm share coming to an end. It's been an amazing summer with you all. We learned a lot, shared the risk and reward, swapped recipes, laughed and enjoyed your company week after week. Many of you have asked us what's next and if we would be offering a CSA in 2020.

    The answer is YES.

    Earlier in the year we started a call list for the folks who missed the opportunity this year. There has been great interest for next year and it looks like we will be expanding the program. We want to give our founding members the opportunity to be on the top of that list. Thank you for believing in us.

    If you are interested in the 2020 CSA Farm Share please have Rick or Navi add you to the call list. Or, contact us at (413) 800-5583 or message bardwellfarm@gmail.com to be added. 
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    NEW PRODUCTS THIS WEEK
    • Apple Cider Donuts (Friday)
    • Pumpkin Walnut Bread (Tuesday)
    • Pumpkin Spice Coffee (Tuesday)
    • Apple Cider (Friday)
    • Maple Nut Coffee (Tuesday)
    • Ginger Molasses Cookies (Friday)
    • Pumpkin Butter (back in stock)
    • Apple Maple Jam (back in stock)
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    CSA PUMPKIN CARVING CONTEST RULES
    • Week 20 of the CSA we will include a pumpkin in your share
    • If you choose to enter the contest, carve your pumpkin and drop it off with your name written on the bottom at the farm by October 25th
    • Yes, you can use a carving kit :)
    • 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
    LET'S GET COOKING
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    RECIPE SPOTLIGHT
    Savory Stuffed Honeynut Squash
    Garlic & Zest
    This easy, delicious recipe is easy enough for everyday and festive enough for special occasions. A delicious fall side dish that everyone will love!

    More recipes:
    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: September - Week 16

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Delicata Squash
    • Beets
    • Carrots
    • Baby Potatoes
    • Cabbage
    • Slicing Tomatoes
    • Bell Peppers
    • Banana Peppers
    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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    The season may be winding down but there's still so much to do!
    FIELD NOTES
    We are happy to report the winter squash and pumpkin harvest is going amazingly well, we’re seeing large fruit and high yields. The weather is with us and the future forecast is looking good. Compared to last year at this time it is a night and day difference.

    It felt really good decorating the farmstand this past weekend. We couldn't believe how many people stopped early looking for pumpkins! Even though we are several days away from the first day of fall, I think we all felt the autumn spirit :)

    Speaking of spirit and pumpkins, how about a CSA pumpkin carving contest! Week 20 of the CSA we will include a pumpkin in your share. To enter... carve your pumpkin and drop it off at the farm by October 25th. October 26th and 27th the public will vote for their favorite pumpkin and on Monday we will announce the winner. We encourage you to participate, it'll be spooktacular!

    Looking forward to seeing you all this week :)

    ​Harrison Bardwell
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    2. Banana Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    3. Bell Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    4. Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    5. 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​
    6. Delicata Squash - store in a cool dry place for up to 1 month
    7. 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
    8. Potatoes - store in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
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    WHAT IS DELICATA SQUASH
    Delicata Squash aka the "Peanut Squash" or "Sweet Potato Squash" is popular for its soft, edible skin. You don't have to peel it! If you love the taste of Butternut Squash but don’t like peeling that hard-sticky rind, Delicata Squash may be your new best friend!

    Although it’s considered a winter squash, believe it or not, it is in the same family as yellow summer squash and zucchini.

    The yellow flesh is amazingly sweet and can be prepared in so many ways. It can be stuffed and baked, steamed, or oven roasted. To prepare the squash, slice it in half, and scoop out the seeds or slice it into rings. Try roasting the seeds too :)
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    How to Prep and Cook Delicata Squash
    A Healthy Holiday Snack
    Food Wishes
    Learn how to make Delicata Squash! Visit this link for the ingredients, more information, and many, many more video recipes. Enjoy this Delicata Squash demo!​

    ​More recipes:
    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: September - Week 14

    Forkful forkful
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    Winter squash are here!
    WHAT'S IN MY SHARE?
    • Kabocha Squash
    • Chinese Cabbage
    • Sweet Corn
    • Slicing Cucumbers
    • Carrots
    • Bell Peppers
    • Specialty Tomatoes
    • Garlic
    • Apples
    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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    Monitoring the fall/winter crop at sunset

    FIELD NOTES
    Autumn feels like it's arriving early this year. The 10 day forecast is saying evening temperatures will be in the 40's and 50's. I wouldn't be surprised if we had an early frost!

    The cool trend has definitely slowed crop growth a bit and we're already switching gears. The new spinach settings are really looking good and we're still harvesting lots of tomatoes, peppers and sweet corn. Cultivation is ongoing and some field cleanup is in progress.

    As High Tunnel 2 nears completion we are scrambling to finish several other projects before winter, including a greenhouse. The summer has been a blur for me and I really can't believe fall is almost here. So much to do before winter.

    We're excited and happy to announce Bardwell Farm Pumpkin Days will be held every weekend from October 5th through November 10th! While shopping for your pumpkins and ornamentals, sample hot apple cider and apple cider donuts, pumpkin bread, pear ginger tea bread and ginger molasses cookies from Woodstar Cafe, new coffees from our partners at Indigo Coffee, new fall jams and jellies from Mother's and so much more!

    To kick-off September there is a taste of fall in this week's share, enjoy!

    Owner Harrison Bardwell  
    WHAT TO USE FIRST
    1. Sweet Corn - best eaten the same day, try to use within 2 days, husked corn should be refrigerated, stored loosely in plastic or brown paper bag keeping the end open
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator 
    3. Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    4. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    5. 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
    6. Chinese Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    7. Apples - best stored in fridge crisper drawer, counter up to week, best flavor eaten within 2 to 3 days
    8. Garlic - will keep several months, store whole head in an open end paper bag or mesh container at room temperature in a dry dark place with good air circulation, once head is broken cloves will remain freshest up to 10 days, refrigeration will sprout bulb within a few days, try to avoid the fridge
    9. Kabocha Squash -  store in a cool dry place for up to 1-2 months
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    Kabocha Squash | Japanese Pumpkin 101
    Clean & Delicious
    If you've never worked with this variety of winter squash before this video will show you how to store, prep and cook this low-calorie, nutrient rich squash so you can enjoy eating it right away!

    More recipes:
    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: August - Week 13

    Forkful forkful
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    WHAT'S IN MY SHARE?
    • Squash (choice)
    • Tomatoes (choice)
    • Bell Peppers (choice)
    • Golden Beets
    • Greens (choice)
    • Onions
    • Melon
    • Flowers  
    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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    Who's ready for pumpkins!

    FIELD NOTES
    Are you guys enjoying this amazing weather or what? 

    It's certainly makes field work more pleasurable, but on the down-side plant growth has slowed a bit. The tomatoes on the other hand aren’t slowing down for anything, we’re harvesting like crazy. Personally, I think I've eaten more German Stripe Heirloom Tomato Sandwiches than anyone on the planet. So good and I feel like I have to get my fill because we're on a slippery slope to fall and winter will be here soon!

    We're so excited after scouting the fields because the winter squash and pumpkins are starting to color and reach maturity. Did you know it's been almost 2 years since we had a good fall crop? Keep your fingers crossed and stay tuned, it's shaping up to be great.

    Our first and second settings of spinach are coming along nicely and with a little bit of luck we’ll be offering 4 varieties, Millennial, Spoonbill, Tasman and Hammerhead. We’re also pumped to be planting overwintering onions in the high tunnel next week, Bridger (yellow), Red Rocket (red) and Desert Sunrise reds. It's something new we're experimenting with and will hopefully add to our offerings.

    Lastly, we're planning for an amazing autumn experience here at Bardwell Farm! You all have taught us so much and we have listened to your comments and ideas. We have so much in store, stay tuned!

    See your smiling faces soon :)
    ​
    Owner Harrison Bardwell 
    TO-MAT-TO... TO-MAH-TO
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    Many thanks to Jane Theoharides for sharing a photo of her farm share Heirloom Tomato plant! It's looking so happy and healthy :)

    How about the rest of you guys? Send us your photos we'd love to see your progress too!

    bardwellfarm@gmail.com
    WHAT TO USE FIRST
    1. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    2. Cantaloupe - store at room temperature, ripens in 2 to 3 days, refrigerate whole ripe fruit up to 5 days, cut fruit up to 3 days
    3. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​​
    4. Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
    5. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    6. Summer Squash - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    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. Onions - store in a cool, dry, ventilated place, up to 4-6 weeks, don't store with potatoes, they expedite shelf life
    LETS GET COOKING
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    RECIPE SPOTLIGHT
    How To Caramelize Onions
    Food Network
    Sweet, golden-brown caramelized onions take just a few simple steps. Give it try when you are grilling your next steak or burgers!

    More recipes:
    9 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