Tags

  • Published on

    Forkful: August - Week 12

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Lettuce
    • Sweet Corn
    • Tomatoes
    • Eggplant
    • Carrots
    • Cucumbers
    • Peppers
    • Summer Pears
    • Cantaloupe
    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
    Picture
    Brandin bunching sunflowers for farm share members last week :)
    FIELD NOTES
    The heat is back and thankfully the overnight storms haven't been to bad. Did you know we're getting almost an inch of rain for every storm, if not more?  

    Don't forget Tuesday and Friday, during CSA hours, we will be sampling 10 varieties of tomatoes, including heirlooms. Of course we'll have salt and pepper, olive oil and specialty vinegars to pair too. To cleanse your palate in between we'll have Mother's Pickles and bread from Woodstar Cafe. It'll be fun!

    High Tunnel 2 is finally in operation and we’ll be planting a peas and oats cover crop to over winter. Next spring we’ll be planting several varieties of tomatoes for an early summer harvest. We're so excited!

    September is almost here and our greenhouse project will be next. Soon we’ll be building hoops and the end wall configurations. 2020 is shaping up to be an amazing year.

    Looking forward to seeing you all this week!

    ​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. 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​
    3. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    4. Pears - store at room temperature, ripens in 2 to 3 days
    5. 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
    6. Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    7. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    8. 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
    9. 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
    LETS GET COOKING​
    Picture
    Picture
    RECIPE SPOTLIGHT
    ​
    Native Food Restaurant's Carrot Green Salad
    Food52 | Genius Recipes
    Not sure what to do with your carrot tops, check out this cool video and recipe!

    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 11

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Tomatoes
    • Cucumbers
    • Peppers (choice)
    • Snacking Peppers (sneak peek)
    • Potatoes (choice)
    • Kale (mix)
    • Garlic
    • Herbs (choice)
    • 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
    RAIN ALERT TUESDAY
    The forecast is calling for stormy weather Tuesday and we will be moving our pickup location indoors. Come up the steps, through the side door and we'll see you inside!
    Picture
    Sunshine as far as the eyes can see, proof life is better on a farm :)
    FIELD NOTES
    ​How's it going folks? Welcome to Week 11! 

    We are now half way through the farm share program and we would love to know what you think so far. Are you happy? Is there something we missed? Your feedback will help us continue to improve your weekly experience. Please message us at bardwellfarm@gmail.com

    So much has happened over the last week. In between harvesting and cultivation, we've been seeding and finishing the plastic on High Tunnel 2. I'm so happy the roll-up sides are almost complete. Trying to do this in between our regular schedule has been really crazy.

    Thank god for my father, he's been doing a ton of work shoring-up the barn getting ready for the new mechanical room. Then... the greenhouse. So much to do, so little time. Thanks again Dad!

    We just started pulling all of the materials together for the Tomato Tasting on August 20th and 23rd. We're really hoping the next batch of heirlooms will be ready in time. Our fingers are crossed and we hope you can join in the fun!

    ​See you soon :)

    Owner Harrison Bardwell
    WHAT TO USE FIRST​
    1. Herbs - use as soon as possible, but if you just can't dry them and use later
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    3. Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
    4. Bell Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    5. Snacking Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life​
    6. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    7. Potatoes - potatoes stored in a brown paper bag, placed in a cool dry place, will last 3 to 5 weeks
    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
    LETS GET COOKING
    How To Make Kale Chips
    Donal Skehan
    Kale is an incredible superfood packed with vitamins and minerals but all that aside it can be transformed into one of the healthiest and addictive little snacks - spicy kale chips!
    Picture
    Picture

    More recipes:
    8 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 10

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Cabbage (choice)
    • Long Day Sweet Corn
    • Carrots & Greens
    • Summer Squash (choice)
    • Eggplant (choice)
    • Bell Peppers 
    • Specialty Tomatoes
    • Peaches
    • 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
    Picture
    The first of several cells that came through our area Saturday
    It's Week 10 and we're halfway through the farm share program, can you believe it? It's been an amazing ride with all of you so far and we're looking forward to the next 10 weeks!

    Sunday we spent the day picking up the pieces after Saturday's severe weather. My grandfather always said, “In farming you are at the mercy of Mother Nature...” and this past weekend he was so right. We received crop damage related to wind and hail, the farmstand was a complete disaster area, and even our greenhouse projects were affected. A half dozen or so cells lined-up perfectly with our address and the rest was history. Farming friends of mine lost their entire crop and I can't even imagine what the damage was like across the river.
    When we all started this journey together this is the risk vs reward I was talking about. All it takes sometimes is one major weather event to ruin several months of really hard work. Luckily we were spared, but the possibility is there and it's REAL.

    On a positive note specialty tomatoes are starting to trickle in and they are sooo sweet! Cayenne, Lunchbox and Sweet Chocolate Peppers are maturing and our fall/winter crop is showing fruit. We are beginning to clean and prep the spring fields for fall plantings and letting others rest for the season. Our second batch of garlic has finished curing and we'll be clipping it this week. 

    See you Tuesday and Friday!

    ​Owner Harrison Bardwell
    WHAT TO USE FIRST
    1. Peaches - if ripe, best eaten same day, if not, store them at room temp, place stem-side down, single layer to avoid bruising ,wash when you are ready to eat, avoid refrigeration it dries the flesh
    2. 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
    3. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    4. 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​
    5. Bell Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    6. Summer Squash - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    7. Green Cabbage - refrigerate in a plastic or paper bag keeping the end open, up to 10 days for Green and Red varieties
    8. 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
    MEMBER EXCLUSIVE & ADD-ONS

    Tomatoes
    Slicing tomatoes will be only $1.00 each Tuesday and Friday this week as a CSA Member Exclusive!

    Woodstar Honey Oat Bread
    Last week we sampled Woodstar's Honey Oat Bread and sold out early Tuesday. We have doubled our order this week and more will be available on the CSA VAP Preorder page for those of you who want to pickup a loaf or two :)
    LETS GET COOKING
    Picture
    Picture
    More recipes:
    Picture
    TOMATO TASTING 
    August 20th and 23rd, from 3pm to 6pm, during CSA pickup, we will be sampling all 10 varieties of our tomatoes, including heirlooms! 

    There will be a special table setup with each variety complimented with Mother's Pickles and Woodstar Breads to cleanse your palette in between, we'll even provide the salt and pepper :)

    ​Here's what we'll be sampling...
    Heirloom
    German Stripe
    Brandywine
    Purple Cherokee
    Slicers
    Mountain View
    Big Dena
    Mountain Merrit
    ​Red Mountain
    Specialty
    5-Star Grape
    Nova
    Esternia
    8 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: July - Week 9

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Tomatoes
    • Longhorn Peppers (choice)
    • Banana Peppers (choice)
    • Kale (choice)
    • Beets
    • Squash (choice)
    • Swiss Chard (choice)
    • Pickling Cukes
    • Basil
    • Blueberries
    • 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
    Picture
    The last setting of garlic is now curing in the barn!
    ​FIELD NOTES
    Looks like more heat in our forecast, but the 2.5 inches of rain sure made a difference in the fields. Everything is looking amazing!

    Peppers, tomatoes, garlic, and eggplant are beginning to come in. Cucumbers, summer squash, and sweet corn are really strong. Melons, specialty tomatoes, hot peppers, and some winter squash are beginning to take shape. Even though the season is still a little behind, I feel like the weather has been with us... so far :)

    We’ll be catching up plantings and cultivation this week as the soil drys a bit. Crew hydration will be priority the next few days and we'll be looking forward to the cool down at the end of the week.

    How are your tomato plants doing? Text your photos to (413) 800-5583 or email bardwellfarm@gmail.com, we'd love to see your progress!

    See you soon :)

    Owner Harrison Bardwell
    WHAT TO USE FIRST
    1. Basil - trim stems, place in a glass of water at room temperature
    2. Tomatoes - ripe, 1 to 5 days pantry and 5 to 7 refrigerator  
    3. Kale - you want to eat your greens when they are at their darkest color, especially kale, you will always get the maximum benefit
    4. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    5. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    6. Banana Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    7. Longhorn Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    8. Summer Squash & Zucchini - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    9. 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
    NEW THIS WEEK​
    We will be featuring Woodstar Cafe's Honey Oat Bread and will be sampling some with maple butter!

    Other offerings:
    • Country Sourdough Bread
    • Multigrain Bread
    • Vanilla Bean Pound Cake
    Picture
    LETS GET COOKING
    3 Easy Ways To Roast Peppers
    Plus tips for peeling, slicing, and dicing
    Video allrecipes.com
    Oven roasted peppers add smoky flavor to your favorites recipes. In this video, you will learn how to roast peppers in the oven under a broiler, on a gas stove using metal tongs, and on an outdoor grill. You will also learn what makes hot peppers hot and discover ways to protect yourself from getting scorched when handling them. You'll also learn tricks for removing the skins, membranes, and seeds. Watch the video until the end to become a pro!
    Picture
    Picture
    Picture

    ​More recipes:
    8 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: July - Week 8

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Bell Peppers
    • Eggplant 
    • Sweet Corn
    • Carrots
    • Cucumbers
    • Leafy Greens (choice)
    • Cabbage (choice)
    • Garlic
    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
    Picture
    Picture
    RAIN ALERT TUESDAY
    The forecast is calling for rain Tuesday and we will be moving our pickup location indoors. Come up the steps, through the side door and we'll see you inside :)
    Picture
    Our winter crop is looking amazing!
    FIELD NOTES
    After the weekend heatwave (and man was it hot) the rain finally arrived and we are excited! There's still lots of harvest and field work to do but it feels great! The crops will love it too and we should see them explode! Not literally of course, but they were thirsty and it will push them along for sure.

    Tomatoes, peppers, and eggplant are almost to size. We should be harvesting firsts into the coming week. All other crops are holding steady.

    After all this rain most weeds will germinate and it'll be a mad-dash to catch all of them before they take over. It's looking much cooler this week though which will keep the crew happy and the plants a little less stressed.

    Really can't believe August is just around the corner.

    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. 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​
    3. 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
    4. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    5. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    6. Bell Peppers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    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. 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 refrigerator 
    NEW THIS WEEK
    We will be featuring fresh baked goods from Henion Bakery during pickup hours!
    • Brioche Loaf
    • French Bread
    • Rye Bread
    • Pioneer Sourdough Bread
    • Scottish Butter Scones
    Picture
    Golden, soft, and pillowy brioche, an airy French pastry bread that is used for everything from hamburgers to French toast. Toast and pair with your favorite jam or just have a slice by itself , sooo good!
    LETS GET COOKING
    Picture
    Picture
    Picture
    Picture

    More recipes:
    PRODUCT SPOTLIGHT
    What is skyr?
    Carolyn Brotherton | cooksIllustrated.com
    In America, skyr is found in the yogurt aisle and is labeled as yogurt. However, if you are lucky enough to visit Iceland, people there will tell you that skyr is not a yogurt at all, but rather a cheese.​.. read more
    Picture
    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: July - Week 7

    Forkful forkful
    Picture
    WHAT'S IN MY SHARE?
    • Sweet Corn
    • Cucumbers
    • Scallions
    • Greens (choice)
    • Swiss Chard
    • Squash (choice)
    • Basil
    • 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
    Picture
    Sunset in the high tunnel 1 
    ​
    FIELD NOTES
    Welcome to WEEK 7 everyone! Can you believe we are halfway through July already, where is the time going?

    ​    Another week of sunshine in the forecast, but where's the rain? Field conditions are looking dry but we're not too worried yet. We have the ability to irrigate most fields that are under plastic. It is a saving grace for times like these.

    We will start full production of pickling cucumbers this week with the new seeded varieties coming soon. As our high tunnel tomatoes begin to pick up as we wait for our field tomatoes to turn and produce. Our Long Day Triple Sweet Corn has started to tassel and we are excited to see growth here as well, we just need a little rain to push things along.

    We are down a tractor this week and it's going to get interesting really quick as production ramps up. It'll be a week of extra running around to get things done with what we have...oh well, life on the farm!

    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. 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
    3. Basil - trim stems, place in a glass of water at room temperature
    4. Swiss Chard - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 7 day shelf life​
    5. Scallions - the green ends are more delicate than the actual onion itself, you can always use one before the other
    6. Pickling Cucumbers - don't wash until use, refrigerate in a plastic or paper bag keeping the end open, 5 to 7 days shelf life
    7. Summer Squash & Zucchini - refrigerate, unwashed, in a plastic or paper bag keeping the end open, up to 10 day shelf life
    NEW ITEMS ADDED THIS WEEK
    Picture
    This week we will have new scratch bakery products from Woodstar Cafe and dairy items from Mayval Farm!
    • Country Sourdough Bread
    • Multigrain Bread
    • Vanilla Bean Pound Cake
    • Maple Skyr
    • Strawberry Skyr
    LETS GET COOKING
    Picture
    Picture
    Picture
    Picture
    10 WAYS TO USE FRESH BASIL
    • Pesto
    • Infused Oil
    • Appetizers
    • Soups
    • Salads
    • Pizza
    • Fish & Seafood Dishes
    • Side Dishes
    • Frozen Desserts
    • Cocktails
    RECIPE SPOTLIGHT
    ​Squash Fritters with Basil Butter
    Jessica N Wood - jessicanood.com
    A Southern classic, fresh summer squash is combined with onion and cheese and fried in a hot cast iron skillet to make these delicious fritters. Served with softened basil butter, squash fritters are the perfect appetizer or side for your next cookout or fish fry... read more

    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 ​