Thursday, November 17, 2011

Thanksgiving Forager Look No Farther: Barn in Hadley Has it All


Dear Friends,

Please join us next week for our annual Thanksgiving store extravaganza!

The farm will be open to the public on the Tuesday and Wednesday before Thanksgiving with a wide array of fresh, locally-grown items to make your holiday feast abundant.

Our own organic veggies...
We will have available: carrots, beets, sweet potatoes, leeks, parsnips, onions, rutabaga, winter squash, cabbage, turnips, broccoli, cauliflower, kale, spinach, lettuce, mixed salad greens and more!

We will be selling our vegetables individually by the pound.

We are also offering a special pre-order bulk-rate of over 55lbs of mixed veggies for $65. We do still have a limited number of shares available. If you'd like to buy one, please send an email with your contact information to info@nextbarnover.com and mail a check to Next Barn Over Farm, P.O. Box 92, Hadley, MA. 01035. 

Farm Fresh Thanksgiving Pies...
What's November without a mad dash of pie-making? We are continuing the pie tradition from last year and many years previous at Food Bank Farm (thanks to the lovely folks at Hillside Organic Pizza who are once again letting us use their incredible kitchen). This year we will have our standards: apple, apple-cranberry, wild blueberry, pumpkin, maple-walnut, pecan, and take-and-bake apple and apple-cranberry.  New this year: sweet potato, german chocolate pecan, and a gluten-free crustless pumpkin. We make these pies with many local and organic ingredients including our own pumpkin and sweet potatoes, apples from Cold Spring Orchards, wild organic blueberries from Burke Hill Farm in Maine,  organic cranberries from Cape Cod, maple syrup from Dufresne sugar shack in Williamsburg, Mapleline Farm milk and cream, and Diemand Farm eggs. Our crusts are made with organic flour, cabot butter, and non-hydrogenated organic oils.

Additional items for your holiday meal...
Fresh, organic cranberries from our friend Monica in Buzzard's Bay on the Cape, fresh apples and cider from Cold Spring Orchards in Belchertown, heavy cream from Mapleline Farm in Hadley (whipped cream for the pie!), farm-made garlic thyme butter, homemade ready-to-fill pie crusts, Hadley chestnuts, our own popcorn, Donavan Farm potatoes from Charlemont, and other treats. We will also have our standard farmstore items: goat cheese from Westfield farm, Cabot cheddar, El Jardin's delicious bread, Sidehill yogurt  and eggs from Lynn's Laughing Layers.

The Thanksgiving store will be open:
Tuesday 11/22, 2-6 pm 
Wednesday 11/23, 10-2 pm 

Come join us!
-Ray and Tory at Next Barn Over Farm

Friday, November 11, 2011

Thanksgiving Stuffing: Local Chestnuts - Local Apples - Local Everything

Thanksgiving stuffing with local chestnuts, winter apples, kale and sausage.

This dish is made from local ingredients. Chestnuts provided by Sunset Farms of Amherst, MA and apples and cider were grown and made at Bashista Farms in Southampton, MA. Bread from Berkshire Bakery.

Ingredients

1- 7" length of sausage
1- onion, diced
2- C crusty bread, cut into pieces and toasted individually
1- bunch kale, remove stems and slice thinly. If kale is very tough, blanch for 5 minutes to tenderize
1- Baldwin Apple (a tart, heritage variety, propagated in Lowell MA by Colonel Baldwin in 1740) cored, peeled and cut into small cubes
2- C chestnuts, roasted (to roast, score with “X” on flat side of nut, roast on baking sheet cut side up in 425 oven for 20 min and peel immediately) peeled and roughly chopped
1/2 to 1 C apple cider

Directions

In generous frying pan or cast iron stockpot, brown sausage, (in butter if necessary) remove, quarter length-wise and slice thin.
Add chopped onion to sausage fat. If additional fat is required to season pan, add butter.
Cook onion until translucent.
Add cubes of bread, chestnuts and slowly brown.
Add sage and apple browning slowly to meld flavors.  
Add remainder of cider and cook down until stuffing is moist but not soggy.
If cooking stuffing inside of bird, add only 1/2C cider and remove from heat.
Finish with 1T of chopped sage and stir over low heat until incorporated.

Vegan Thanksgiving Stuffing: Eliminate sausage or replace with 3 C Chanterelle or oyster mushrooms.
Gluten Intolerant Stuffing: Substitute bread with rice cakes.   

Serves 6