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Posted 10/16/2014 3:52pm by Christy and Chris Kantlehner.

Hello Fabulous CSA Members!! What a perfect rainy day to spend in the kitchen preparing all your veggies!!

Just a reminder that next week is the last share! I know, so sad... However on a positive note, we will be setting up the farm stand in the Barn starting October 31st - December 20th so you can continue to have local, farm fresh FOOD through the holiday season! The hours will be Fridays 12pm-6pm (Jordan Brothers Seafood 2pm-6pm) and Saturdays 10am-2pm (Jordan Brothers Seafood 10am-1pm)

What you found in your box this week:

3 heads of lettuce: Well aside from the obvious salad, this crunchy lettuce is fabulous shredded up and thrown on tacos!! I know Tuesday already came and went but how about "Taco Thursday, Friday and Saturdayyyyy!"

Celeriac: AKA Celery Root. Did you know that Celery root has excellent calming, antiseptic, anti allergic and other therapeutic properties? One fun way to prepare these "bulbs of health" is to make latkes with it. Peel 'em, shred 'em, toss 'em in a bowl with diced onion, salt, pepper and a scrambled egg. Then fry 'em in a cast iron skillet. Serve with apple sauce or sour cream and chives!

Kohlrabi: I can't help but think of the film SHREK when I see these stout, little orbs of crunchy yummy goodness!!! Kohlrabi is super diverse...you can eat it raw, put it in soup, make into fritters, roast it, steam it, mash it, shred it, whatever you fancy!! Heck you can even pickle it!! Try this: Quick Kohlrabi Pickles.

Broccoli: The King of the Brassica Family, these crowns pack a nutritional punch! 1 cup provides you with 82mg of Vitamin C and about 3g of protein!! We had a great year for broccoli growin'. Try this simple healthy version of Broccoli Soup:

  • 1 crown of Broccoli (stems and all), roughly chopped
  • 3 cups of broth (veggie or chicken or whatever)
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • Olive oil
  • 1 cup raw cashews
  • 1/4 cup some kind of milk (cows milk, almond milk, soy milk, hemp milk, whatever is in the fridge)
  • salt and pepper
  • 1 tsp lemon juice
  • a pinch of shredded cheddar cheese for a garnish

Method: Steam the broccoli in the broth till it turns a bright green. Meanwhile sauté the onion and garlic in 1 TB Olive Oil. Transfer the Broccoli with the broth, the sautéed garlic and onions into a blender. Add in the cashews, milk S&P and blend away until you get a thick, creamy consistency. Know that you may add more milk or broth to thin it to your liking. Pour into a serving pot, finish it with the lemon juice top with a little cheddar! For a vegan version use Nutritional Yeast instead of cheddar cheese!!

2 heads of garlic: "Let food be thy medicine, and medicine be thy food.” -Hippocrates. This is what comes to mind when thinking about garlic!! Garlic combats sickness such as the common cold and boosts the immune system. Dose up on the garlic especially this time of year! Check out this soup with Celeriac and Roasted Garlic

Fennel: Biggest question at the farmstand is "What do you do with the tops?" Well here is 5 way to use the tops. Fennel is the best! Try roasting it with peppers, onions, garlic, olives and Italian seasonings, salt and pepper, then throw it on top of a sausage sandwich. mmm, mmm good!

1 bunch carrots: Ain't nuthin better than farm fresh carrots!! These gems are so flavorful and tasty. Try roasting them with maple syrup and dill!!

1 bunch radishes: Beyond the natural zing and satisfying crunch they provide, here are a few reasons to “eat your radishes!” They aid in digestion, keeps you hydrated, soothes sore throats and helps to prevent viral infections!! Try this perfect for the season salad!!

1 red cabbage: These big ol heads of reds make fantastic additions to any salad mix but its super delicious braised too. Try this Quick Braised Red Cabbage recipe!

Broccoli Rabe: This is the taller green leafy bunch in the box."But where are the florets?", you ask. This variety doesn't have florets! It is not much different to the broccoli rabe that you might be familiar with. It has that fantastic spicy, bitter edge similar to mustard greens. Broccoil Rabe shines as a counterpoint to starchy, sweet, and spicy foods (think: garlicky pasta with crushed red pepper and parmesan cheese), and it makes as much of an impact on your health as it does on your taste buds!  

Bunched Spinach: You may not recognize this as spinach because at the supermarket when is comes to spinach we usually have only 2 choices: baby or bagged!! Bunched spinach is great! It has the best, most spinachy flavor and tender texture. (in my opinion) This green leafy veggie is famously paired with beans to provide a protein packed, plant based dish for all to enjoy!! Try this fabulous Beans and Green Recipe!

Thank you for reading and for choosing White Barn Farm!!! 

Happy cooking!!

 

 

 

Posted 10/16/2014 8:38am by Christy and Chris Kantlehner.

Heavy Rains and Thunderstorms are causing us to close today, Thursday October 16th. Let's Regroup With Vigor on Friday and Saturday, predicted to be warm and gorgeous. 

  • Friday we are open from 12 to 6 and we are joined by Jordan Brothers Seafood Truck from 2pm to 6pm.
  • Saturday we are open from 10am to 2pm

There is something for everyone at the stand these days. Fall certainly makes you want to make an outing to pick apples and pumpkins. But you can't live on apples alone!!! We have real food for you to eat! White Barn Farm needs you to eat our vegetables!!

Veggie List:

Cooking Greens: Bok Choy, three varieties of Kale, green or rainbow Swiss Chard, Broccoli Raab, bunches of Spinach, and Escarole

Salad Greens: Frisee, Escarole, Arugula, and Head Lettuce. you can even make a yummy salad with Bok Choy!

Salad Fixins: sweet peppers, tomatoes ripened off the vine, carrots, kohlrabi, radishes, beets

Roasting Veggies: pink, blue, and golden potatoes, celery root, carrots, kohlrabi, fennel, onions, beets, winter squash of all kinds, broccoli, 

For Soups: Leeks, Potatoes, Celery Root, Carrots, Broccoli, Onions, Garlic, Winter Squash

For Slaws: Napa Cabbage, Green, Gnome and Red Cabbage, Kohlrabi, Carrots, Broccoli, Radishes, Fennel, and Onions

Some dishes I have had a hankering to make are: 

Baked Pasta with Roasted Winter Squash. Mix Roasted, Pureed Squash into a homemade mac and cheese and bake until bubbly on the sides and crispy on top. Finish with sizzled sage leaves if you're feeling fancy.

Celery Root and Potato Puree. Peel and cube equal parts potato and celery root, boil in salted water, drain when fork tender. Leave the steaming roots in the colander with the pot's lid over them while you melt some butter and half and half in the pot. Return the veg to the the pot, mash, salt and pepper (white pepper if you want to be deluxe), taste and adjust until perfect. This really gives mashed potatoes a special flare that even strict meat and potato folks enjoy.

I so highly recommend Martha Stewart's Seasonal Produce Recipe Guide and our own recipe page on www.whitebarnfarm.org

We have lots of little pumpkins and bunches of popcorn for you to decorate with and even some bumpy gourds grown by a local gardener.

This weekend will be the last week for fresh flowers. We keep thinking they must be done, but then a warm week like this one makes them impossible to ignore! Pick up some mid-October local color!

Yoga in the barn continues this Saturday and next Saturday - after that the farmstand is taking over the barn. Yoga with Patty is $13. Bring a mat, water, and dress in layers according to the weather. No need to pre-register.

This coming week is the last week for the Boxed CSA and the last week of our regular weekday hours. Saturday, October 25th, is our Harvestween Celebration at the farmstand, which will include our regular farmstand, Jordan Brothers Seafood, crafters, dressing up and merriment - more details to follow.

We move into the Barn on Halloween! October 31 - December 20 we will be open:

Fridays 12pm to 6pm (Jordan Brothers Seafood 2pm to 6pm) and 

Saturdays 10am to 2pm (Jordan Brothers Seafood 10am to 1pm)

Come see us soon!

Thank you!!!!

Christy, Chris, and the whole crew at White Barn Farm

Posted 10/8/2014 11:20am by Christy and Chris Kantlehner.

Hello Again CSA!

Another Tuesday has come and gone and you found in your box this week:

Three Heads of Lettuce. salad base. or light and crunchy wrap!

One Large Italian Eggplant. One great thing about living and cooking with lots of people is that you get exposed to different ways of doing things. Last night my brother made roasted eggplant, peppers, and red onion. He peeled and cubed the eggplant (I never peel it), then salted it and tossed it with olive oil. He made a fairly fine dice of red onion (I probably would have used yellow) and sweet peppers (I would have done larger chunks of peppers and onions) and roasted them in our ceramic roasting pans (I usually roast on baking sheets). The result was fantastic. Everyone who came in commented on how wonderful it smelled and the dish was indeed delicious. We sent most of it with Grammie to her Holly Club soiree and put the rest on a homemade pizza. The eggplant was a beautiful creamy texture and the whole mix was so flavorful. Will vowed to roast more veggies for pizza toppings in the future. 

Mixed Sweet Peppers. I recommend the eggplant pepper dish above.

One "Gnome" Cabbage. If you must know, we named this cabbage "Gnome" the actual variety name is Caraflex. But to us they are little gnome cabbages lined up in our cabbage patch. The pointy head shape makes the whole thing very easy to grate or shred on a mandolin or grater. You can just hold the butt of it and away you go. That's as opposed to quartering a huge round cabbage and then trying to shred each quarter. So this is an excellent choice for saurkraut or slaw. We also find that it has much more of the tender core, great flavor, and crunchy texture.

This is a wonderful time of year to try the classic Alsatian combo of cabbage, apple, and onion.  I am inspired today by Susie Middleton's cookbook, The Fresh & Green Table. The premise is to bring vegetables into every meal. She has a whole section on savory tarts and the cabbage, apple, onion, gruyere tart sounds great. I turn the page and the next one is for a roasted winter squash, cranberry, shallot, & pecan rustic tart. The savory tart is definitely a good technique to have in your bag of tricks. Check out the Cabbage, Apple, Onion, Gruyere Tart recipe for the basics on tart dough and the details of this particular recipe.

Frisee. This bitter green holds up so well to a warm vinaigrette. Today's muse, Susie Middleton, offers this excellent Shallot and Sherry-Maple Vinaigette recipe to accompany a main course salad of roasted root "fries" on bitter greens.

a Bunch of Beets. You guessed it, Susie has a good recipe for beets, too. She has a slightly different method of roasting beets than the one I always describe and she roasts the shallots right along with them. This main course salad recipe is a Roasted Beet and Shallot salad with Mint and Crisped Sopressata.

a Bunch of Swiss Chard.  Steam it up like spinach and serve with some butter and cider vinegar or make it part of a main dish such as a frittata. A nice simple pasta can be thrown together with caramelized onions, toasted walnuts (add just before serving for extra crunch), feta, and chard (maybe wilted in with the onions).   

head of garlic.

Quart of Shallots. keep these prized beauties handy for your wonderful warm (or cold!) vinaigrettes. or roasting! see the two salad recipes above or try roasting whole shallots, peel on, in a dry cast iron skillet until blackened on all sides and tender in the middle. That is part of this recipe for Thai pumpkin soup.

1 Carnival Squash. This is an acorn type, even though it has the same markings as a Delicata Squash. try making rings or half moon shapes if you are tired of roasting whole halves (does that even make sense?) of squash.

Posted 10/1/2014 9:34am by Christy and Chris Kantlehner.

This chilly wet weather really makes you want to turn on your oven or get a soup going!

We have all sorts of Roastable Veggies. Fill up your oven and enjoy the results all week!

Before I forget, I mistakenly wrote last week that our weekday hours were 2pm to 6pm. They are really TUESDAY TO FRIDAY 12PM TO 6PM, SATURDAYS 10AM TO 2PM. You can still get the best seafood around from Jordan Brothers Seafood Truck on Tuesdays and Fridays 2pm to 6pm. 

Make a foil packet of Beets with just their tops and tails trimmed. Remove when fork tender and allow them to steam in their packet. They will peel easily when cool enough to touch. Now you can slice or dice and toss with some balsamic vinegar and finely diced red onion to have a lovely salad topping all week. Roasted beets, toasted walnuts, and goat cheese make a really nice satisfying salad.

Roast Winter Squash or Sugar Pumpkins. Slice in half and get the seeds out (toast for snacking if you like). Place the cut side down on a baking sheet (lined with parchment for less mess). When almost cooked, turn over and add seasonings, stuffing, or nothing at all. You can scoop out the roasted squash and puree for baking or soups or to freeze so you can make pumpkin bread or cookies or whoopie pies later (I'm talking to you, Darcy!).

There are all different Potatoes for you to taste and compare. Try different shapes and thicknesses to find your ideal roasted potato - diced, wedges, fries, chips. Experiment with different herbs or dips. Maybe you could make an aioli for dipping or finish with parmesan and fresh parsley. Maybe you want to use some seasoned salt or cayenne powder.

Escarole is ready to be made into the fastest, simplest Italian soup. Sautee with garlic, cover with stock and a can of undrained white beans and simmer. Finish with parmesan. Serve with bread.

Roast Chicken with Fennel and Lemon is a combination that keeps coming up today. Do not think that you have to love black licorice candy in order to appreciate fennel.

We still have Eggplant and Peppers if you have been meaning to put those on the grill or Make a big batch of Eggplant Parm.

We have a wide array of cooking greens to be easy sides for your fall meals. Different colors and textures of Kale and Swiss Chard and Bok Choy.

We still have your salad ingredients, too. Tasty Lettuce and Frisee. There are even lots of recipes for Bok choy salad and kale salad.

For Specific Ideas Check out:

White Barn Farm's Recipe Page (searchable by veggie)

This Week's Email to White Barn Farm's Boxed CSA

Martha Stewart's Seasonal Produce Recipe Guide

I would love to hear about the results of any recipes you try - especially real winners. Especially ones that the whole family enjoys. ESPECIALLY ones that are quick and simple.

Thanks everybody! Have fun getting cozy!

Enjoy the gorgeous fall colors and cheery pumpkins everywhere and see you soon!

 

 

 

Posted 10/1/2014 9:01am by Christy and Chris Kantlehner.

Hello CSA Members!

this Week in your box you found:

2 Delicata winter squash. Slice them vertically, scoop out the seeds, and place cut side down on a baking sheet to roast in the oven. Create some sort of lovely stuffing if you want to make them the main course. Pinterest is full of ideas (mostly for Acorn but delicata works the same), so are all sorts of blogs and websites. Seems like a quinoa kale stuffing is popular. Fresh herbs, sauteed onions and fennel, toasted nuts, crumbled cheese, dried fruits, honey or maple syrup can jazz up a stuffing that sounds too healthy to be tasty. Delicata could also be cored and sliced into rings. You could peel it, dice it, and roast the cubes. Any vegetable can be cut into french fry shapes and roasted for veggie "fries." Check out this Thai soup in which you can just take out the seeds and dice the squash, even with the skin on if you'd like. It uses the cilantro, too.

Green Kohlrabi. Here is a nice crunchy snack: cut off the peel of the kohlrabi and make into veggie sticks. If you aren't a fan of raw kohlrabi, try roasting - the result is more like a turnip. 

Fennel. Here is a Roasted Chicken and Fennel Recipe. If you don't think you have enough fennel try making up the difference with onions. 

Red Russian Kale. This is the tender sagey green kale with purple stems. The easiest thing to do is sautee in olive oil with slices of garlic and a pinch of salt, adding the chopped stems first, and the coarsely chopped greens (stripped off the stems) after the stems are starting to get tender. The product can be a side dish on its own, a crostini topping, part of a pasta dish or warm potato salad with bacon. I've made a meal of creamy polenta, kale, and an egg. If you have been wanting to try a kale salad recipe, this is a good variety to choose because it is already such a tender leaf. Chop it first and then massage with salt and some sort of fat - olive oil or smashed avocado. Add some other grated veggies or even shredded coconut, some vinegar and voila. Browse the internet for different ideas. Here is a basic recipe for a tuscan kale salad.

Escarole. Not lettuce! This is a bitter green that can be used in a salad mix, but is often cooked to mild out the bitterness. Escarole and white beans is a very fast meal to prepare. Just have on hand some parmesan, chicken stock and a can of cannellini beans. Pick up some Iggys bread at the farmstand and your meal is complete. Here is Giada's recipe for Escarole and Bean Soup. What a perfect drizzly fall day for a warm soup.

Bok Choy A sautee of this fresh and mild Asian green is so wonderful with just a touch of stock to bring it a little richness. I guess that makes it a braise. Here is Martha Stewart's how-to. This is the full size bok choy so chop accordingly.

2 Heads of Lettuce. Butterhead and Freckles. Butter Lettuce makes great wraps if you want to do some sort of chicken satay wrap. Alton Brown was just making tuna ventresca (really excellent quality canned tuna packed in olive oil) on butter lettuce with diced hard boiled egg, capers, diced bell pepper, finely chopped shallots, sea salt, and the reserved olive oil the tuna was packed in to finish. He prepared them on a platter, laying out the big butter lettuce leaves first and building from there. It was a very beautiful presentation. The Freckles lettuce is such a delicious variety. Try eating it Italian style - with nothing but a pinch of salt and drizzle of good olive oil. Also great in a salad, sandwich, or burger.

2 lb of yellow onions

2 lb of Adirondack Blue potatoes. I find the blue potatoes are nice and starchy and therefore do great sliced into thick chips and roasted on a baking sheet, tossed with salt, pepper, high heat oil (like OG canola, sunflower, safflower, etc), and any other seasonings you'd like - rosemary and thyme are good.  Roast at 400-425, for approximately 20 minutes, turning after 10 or 12 minutes to make sure both sides brown nicely. As mentioned earlier, any veggie can be cut into french fry shapes and roasted. I do not particularly recommend making blue mashed potatoes.

1 head of garlic

1 bunch of cilantro. Don't underestimate the versatility of this herb. It is great with curries, diced white onions and lime on a taco of any kind, to enhance a store bought jar of salsa, to elevate a tuna salad, or experience cooked in the Thai pumpkin soup described in the Delicata squash blurb above.

 

 

Posted 9/24/2014 11:37am by Christy and Chris Kantlehner.

As the daylight grows shorter and school and scheduling get back into full swing, you may forget that this time of year is still cranking out produce! The White Barn Farmstand is still open all week through October 25: Tuesday to Friday 12pm to 6pm. Saturdays 10am to 2pm. Beginning in November the farmstand moves to the barn - Fridays 12 to 6, Saturdays 10 to 2.

We have those first tender harvests of kale and swiss chard. A side of greens sauteed with garlic and olive oil is quick, simple, and satisfying. Peppers and Eggplants are still trucking along. I wrote about how to grill those two in my email to the Boxed CSA - I got inspired at an Al Forno cooking class. I was also raving about Martha Stewart's Seasonal Produce Recipe Guide. There are great ideas for using some of our less common fall specialties: Fennel, Frisee, and Bok Choy. We have Napa Cabbage on the farmstand - crunchy delight! And if you have not tried the little orange Yummy Peppers - you must. 

You've probably spotted the orange orbs from the road! Yes! Our organic winter squash/pumpkin patch was a success this year! We have Acorn, Delicata, Sugar Pumpkins, and even a few Spaghetti Squash for your culinary delight. There are big Jack-O-Lanterns and little Jack-be-Little decorative pumpkins. We even have a sampling of white pumpkins this year. Butternut squash and a few other types that need to be cured before selling will be appearing a little later.

That brings me to my next announcement! We are having a Harvest Festival at the farm this Saturday! We will have pumpkin picking from 2pm to 5pm, right in our back field. Our farmstand will be open late, until 6pm (normally 10-2 on Saturdays). There will also be farm tours leaving a gathering point in front of the barn at 2:30, 3:30, and 4:30. Last but certainly not least, there will be live music to enjoy. Tickets are $15, Kids under 10 are free. No dogs. No smoking. Feel free to bring a picnic, chair, blanket. Parking is at the farmstand. Please be cautious and courteous crossing over to the farm. Our volunteers will help direct parking and street crossing.

We are a small family farm trying to maintain this prime agricultural land for food growing and open space.  All profits of this festival go toward maintaining our existence. Thank you for your support, as always!

Posted 9/24/2014 11:04am by Christy and Chris Kantlehner.

Hello Everyone! Fall is really here now. The colors and the shorter days and the crisp cool air are here. The warm sun is so welcome on the skin at this time of year. You are doing great sticking with us through the seasons. The share is really beginning to show some cool weather items. We hope you enjoy!

Also, we would love to see you at our Harvest Festival this Saturday, September 27th, from 2pm to 7pm. We will have pumpkin picking, farm tours, some additional vendors, and live music. Proceeds benefit the farm. $15/ticket. Kids 10 and under free. Our farmstand will be open until 6pm. I'm about to send an email to the general mailing list with more details.

Bok Choy. What a great side dish. If you want to be fancy you can blanch these first and then quarter or halve lengthwise and sautee with some garlic and ginger, adding a little stock and soy sauce to finish it off. Bok Choy can also be sliced across the stem and used as stem and greens separately (added at different times to a stir fry). You can certainly enjoy it raw, as well. I'm loving Martha Stewart's Seasonal Recipe Guide and it has this recipe for a cashew and chopped bok choy salad.

Frisee. this is that curly endive that is a little bitter but is fabulous paired with something rich or creamy or sweet. No lettuce this week - and we are covering the rest of our lettuce crops to protect them from the turkey hordes. But this is a nice salad base nonetheless. Martha Stewart has a good recipe for a main course salad: Frisee with Lardons and Poached Eggs.

Napa Cabbage. I love this crunchy, mild cabbage. I have used chopped napa in place of lettuce for a green salad with excellent results. Napa is a wonderful cabbage to choose for a slaw. It is tender so don't dress it too far in advance of enjoying. It can take a rather light dressing. We've used it to add crunch to wraps - veggie roll ups or burritos or homemade buffalo chicken wraps. Let's not leave Martha Stewart out of this one. Here are her ideas on Napa Cabbage.

Fennel. What an excellent veggie. It is actually very good for settling your tummy and adds a freshness to sauces, stews, and soups. It also is a nice component to a slaw. I'll often just add it to my onions when I'm beginning to sautee some veggies. It works great at the base of a tomato sauce or a stir fry. I used it in a really good yellow squash, corn, and clam chowder I made last week. There are also tons of ways to feature fennel - roasted or grilled or in a delicate shaved salad. This Martha recipe sounds so attainable - roast salmon with sweet peppers and fennel and olives.

Quart of Yellow Onions. Use em up! Mushrooms and onions with a steak or on a burger or even just creamy polenta is just delicious - and so fall!

Garlic. you will be needing this. If you don't know this trick for garlic bread it's a good one: Toast or grill your bread so it has a nice crusty texture - not unlike a grater! Peel a clove of garlic and slice off the end so you have a cut end to grate against the crusty bread. Wear it right down till you have just a nub in your fingertips (or you are done giving your bread the garlic treatment). Drizzle with tasty olive oil and sprinkle with salt. You can add more than that but you don't have to!

Eggplant. I am inspired to get back to grilling big rounds of eggplant after a cooking class we we attended at Al Forno on Saturday. The class featured produce from White Barn Farm, so Chris and I were invited to join in! whoopee! They use lump hardwood charcoal on their grill and just slice the eggplant in rounds, brush with olive oil (not tons) and then put them on the hot part of the grill to sear and get nice marks and then move them to a little cooler part of the grill to finish cooking through. We had roasted and peeled our sweet peppers and coarsely chopped both the eggplant and peppers, dressed with a simple balsamic vinaigrette, and used that on top of some garlic bread (prepared as described above) and a piece of divine buffalo mozzarella from Italy. wow! Of course the cheese helped elevate this to wonderful, but the eggplant was cooked so perfectly - it was so creamy - almost a spreadable sort of texture. I'm inspired. Time to perfect eggplant grilling at home.

3 Sweet Peppers. If your grill is going, try roasting your peppers right over the flame. You want to blister the skin on all sides of the peppers - it will take on a blackened appearance. You want it to cook a little too, so don't just catch it on fire, let it sit there and blister up. Place them in a paper bag, folded down so that they will steam, until they are cool enough to touch. Coming out of that paper bag treatment, they should peel quite easily by hand. Pull the top off and remove the seeds. Do NOT run under water to clean them. That will remove all of the wonderful flavors you have developed. You can tolerate a random black fleck of skin or seed. Now you have a wonderful roasted pepper to put on a sandwich or marinate with the grilled eggplant like described above.

Quart of cherry tomatoes. Probably the last cherries of the season.

Quart of tomatoes. The last of the field tomatoes.

1 Quart Cherry Tomatoes

1 Quart End of the Season Tomatoes

 

Posted 9/17/2014 8:46am by Christy and Chris Kantlehner.

Hi Folks!

We are transitioning into fall, with some summer crops still going strong.

Delicata Squash. The yellow Zeppelin shaped squash with green streaks. This is a winter squash that you can halve, scoop out the seeds, and roast very easily. Delicata and Acorn squash do not need to be cured in order to sweeten up and store properly. They can be picked straight out of the field and cooked. The skins of these squashes are both edible, as well. I love them because they are such a simple to prepare and satisfying component to a meal.

My preferred winter squash roasting method: cut the squash in half and remove the seeds (toast like pumpkin seeds if you are going for the nose-to-tail approach). Place the cut side down on a baking sheet lined with parchment paper for easy clean up. About ten minutes before it's finished cooking, turn the halves over so you have a little canoe for adding flavor to. I like to use butter or olive oil, fresh herbs (especially sage), salt, and pepper. Chris made a version with garlic and parmesan on top. You could go the sweet route with a drizzle of maple syrup or honey. You could jettison the squash to the star of the meal and make some sort of grain or meat stuffing. No limits here!

Winter squash can be used in soups, curries, burritos, etc. With the edible skin varieties, you can easily dice the squash up to throw into a broth, or a sautee pan, or a simmer sauce.

One Quart of Broccoli Florets. After you harvest the main head of the broccoli plant, side shoots start to form. They are easy to snap off the plant and require very little preparation on the cutting board!

We also had a take-it-or-leave-it, while-supplies-last, subpar broccoli bin for you to take a crown of broccoli from. There is a tiny window when broccoli is perfect (it is a flower whose buds are too tight one day, perfect the next, then bright yellow and covered with honey bees the next). Anyway, last Friday a ton of broccoli was ready - so we harvested, washed, and stored four crates of brocc in ventilated plastic bags in our walk-in cooler. We wanted to see what the storage possibilities were and had an outside hope we could use them for the Boxed CSA on Tuesday. The results were mixed and I was not willing to sell any crowns with brown spots between the florets. There was a ton of edible broccoli in there, though, so we put it out for you to take if you wanted - great for soups, I was thinking. It should be used right away and inspected for brown spots and since these have never been sprayed - keep your eye out for caterpillars too (a soak in salted water before cooking should render away any pests).

One Quart of Adirondack Red Potatoes. These have a pink skin AND pink flesh. Roasted rounds of these babies are fantastical, especially with some rosemary and thyme. So are simply boiled potatoes with salt and butter.

Sweet Peppers. A couple bells and a red pimiento type. What a colorful salad or shish kebab these will make! Dip in hummus or veggie dip for a raw crunchy treat.

One Zucchini and One Summer Squash. As the harvests dwindle, these seem more precious. If you can't face one more sauteed or grilled zucchini, here are two ideas. Raw Zucchini salad. I have a veggie peeler that makes tiny thin matchsticks, but you could use knife skills or a mandolin for the same effect. I peeled a large-ish zucchini from the outside, skin on, stopping when I got to the seed cavity, rotating it around til all that was left was a floppy seed mass for the chickens. I put the raw zucchini in a bowl, gave it a generous sprinkling of salt, the juice of one lemon (squeezed over a tiny sieve to prevent the lemon seed chasing game), chopped basil, a dash of garlic powder, fresh pepper, and crumbled feta cheese. yum! zucchini can also be grated on a box grater (or with a food processor attachment) and used in baking - classic or new age zucchini bread, muffins, coffee cake, etc. Search around for your fave. or use this recipe my mom got from an old-timer in Maine in the 70's. If you don't have time to bake now, portion the shredded zucchini into 2 cup pint containers or bags and freeze to use when zukes are long gone.

Two Heads of Lettuce. Our red-tinged stalwart, Magenta. and our tender treat, Panisse.

1 head of garlic. yippee!

1 Quart of Juliet Tomatoes. the small plums. These are equally delicious on a salad or in a cooked preparation. I have been dreaming about making a sweet corn and summer squash risotto with a fresh tomato, onion, basil "salsa" on top. The flavor of tomatoes intensifies when you roast them. Try halving these guys, salting, drizzling with olive oil and roasting.

1 Quart of Sauce Tomatoes. These would be good for a hand chopped salsa, or a bigger version of the roasted tomatoes described above. You could make a garlic and herbed bread crumb/parmesan mixture to spread on the halves before making for a sort of tomato gratin.

1 Quart of Shishito Peppers. This is a trendy Japanese frying pepper that you may run into at fancy restaurants, and quite possibly, in Japan. They are not hot even though they look all wrinkly and small like a hot pepp. I believe these are meant to be blistered in a hot fry pan with oil and served salted for snacking. Chris roasted japanese eggplant sliced on the bias and shishitos on a baking sheet and served grilled steak tips with a chimichurri/pesto sort of sauce on top. fab.

There was a black crate of hot peppers at the display share table for you to take up to 3 hot pepps for whatever culinary wonders you'd like. The Cayennes will dry nicely and you can chop the dried peppers to throw in with your garlic and olive oil for a quick pasta or to season meat for a chilli, etc.  

Golden Beets. No fuss, no muss. these tasty treats will not stain your hands and are tasty as red beets! Sort through the tops and cook up the nice ones like chard or spinach. Use the greens soon, but you can store the roots for quite some time in a plastic bag in the fridge - just cut the tops off at the crown. I love a good old roasted beet and goat cheese salad.

Eggplant Mania! These are not counting towards your share, but you could take up to four eggplants. If you can set aside an evening to make fried eggplant slices to freeze you will be delighted to see them in the winter. I like to slice rounds, toss with salt in a giant stainless bowl, dust with flour, then eggwash, then a nice seasoned (salt, pepper, fresh herbs, garlic powder) breadcrumb mix (panko is always a winner) with parmesan - the powdery style does work well for this application. You can then pan fry or roast on a baking sheet, flipping once one side is golden brown. When cooled, put into freezer ziplocks. During the winter you can make eggplant parm, eggplant parm sandwiches, pizza, lasagna, etc with your prepared eggplant slices. Just add tomato sauce and cheese.

Don't overlook Thai or Indian curries for your eggplant. And they are still good on the grill!

Posted 9/10/2014 9:59am by Christy and Chris Kantlehner.

Hi Everybody! Second Share of September already. wow! Hope you all navigated the last share okay. Last week's email was a victim of the back-to-school craziness that gobbles up all of our farm workers. We hustled through and managed to get a share together and stock the farmstand each day, but I never saw the screen of this computer. You will still be seeing Erin, Zach, Sarah, and Karen at the farmstand and behind the scenes. Dan, Jacob, Colleen, and Cam have all gone to college. Two new faces have arrived on the scene: Derek and Kelly will be joining us for the fall after finishing at a summer camp and before they head to Jay Peak to teach skiing. Thank goodness for that! Yesterday our super sitter/office manager, Caroline, jetted off to Italy to study for a semester! She did a fabulous job all summer making the business run and getting the email started each week, we are reeling a little bit without her! Anyway, here goes my attempt to tell you about this week's share:

Zucchini and Summer Squash really responded to last week's heat wave! You have a couple zucchini AND a couple summer squash in your share. I love an egg scramble with sauteed zucchini and fresh herbs  - I've been buying grocery store basil :( - add some cheese (cheddar, chevre, or feta are great), and serve on seven grain toast with butter - mmm. The yellow squash naturally has a kind of buttery flavor profile that you can take advantage of by making it the star of a creamy soup (perhaps thickened by some creamy textured white beans and seasoned with sage) or a gratin. 

Yellow Onions are in the share this week. These have been properly cured and should do fine in a basket at room temperature. Cool, dry and dark conditions are best for long term storage, but you should be able to find a use for these babies within the week!

Yummy Peppers. These are the pint of little orange peppers whose variety name is "yummy." The name will not lead you astray! These peppers are also known as lunchbox or snack peppers. Their seed cavity is very small which makes them super easy to work with.

Specialty Sweet Peppers. Larger Red, Orange, and Yellow sweet peppers. These are shaped like pimiento peppers rather than bells. It turns out the weeds had been shrouding a couple beds of these peppers just enough to protect them from sunburn and excessive damage from pests. Sometimes weeds can serve a purpose! These sweet and crunchy treats are great raw in a salad, as veggie sticks, diced in a pasta salad, stewed with tomatoes and chicken drumsticks over some rice, in a stir fry, on a pizza, on the grill, roasted under the broiler or right in a flame. enjoy this harvest of fruits that are tough to ripen successfully in an organic system.

Baby Tomatoes. A two-bite cherry tomato or a small plum. These were the two quarts of mixed small tomatoes: Juliet is the small red plum that holds up really well, tastes like a real tomato rather than a supersweet cherry tomato, and dries beautifully. Golden Rave is the bright yellow plum. Sweet Treats is the fat pink orb that has a sort of Brandywine flavor profile in a mini. Mountain Magic is the bright red round one. You can definitely quarter these raw into a green salad or any sort of pasta or grain salad. Another way to use them would be to halve them, arrange cut side up on a cookie sheet (lined w/ parchment or sprayed with cooking spray for easier clean up), salt, pepper and roast in the oven. The flavors will get richer and the assortment of colors will make a beautiful display. The product could be used as a side on its own, on a bruschetta, in a pasta, with fish or chicken, use your imagination!

Carrots. 2 lb bag of delicious carrots. Shred onto your lettuce for a confetti of sweet crunchy goodness. Roast. Steam til just tender then toss with a honey glaze, butter and fresh sage, a soy glaze, whatever. You could cut these into matchsticks for a stir fry with onions, peppers, and broccoli.

Broccoli. Everyone seems to know what to do with broccoli. See if you can taste the difference between shipped grocery store brocc and our broccoli picked at optimum maturity. Chris roasted broccoli florets with some red onion and sliced mushrooms tossed with salt, lemon juice, and olive oil. The lemon was so good! If you usually throw away the stalk, try peeling it and slicing into matchsticks for raw snacking or your stir fry.

Lettuce. One head of Panisse lettuce, a green oakleaf type with a very tender texture similar to Boston.

Slicing Tomatoes. 2.5 lbs Keep slicing. so good on a sandwich. any sandwich. even a mayo lettuce only sandwich.

Posted 8/28/2014 8:16pm by Christy and Chris Kantlehner.

Box 14: Here's a little breakdown of what was in (and outside of) the box.


Bunch of Carrots. Who doesn't love carrots? Grate into a salad or sandwich, eat as just a snack or roast along with some other veggies. If you're looking for something more creative to do with your carrots, try this recipe for Honey-Glazed Carrots. Yum!

2 heads of lettuce - the heads of lettuce are getting big and luscious again - a sign of last week's cooler weather.

pint of cherry tomatoes

10 lbs tomatoes. These tomatoes are ready to use! Cute them up, discarding any blemishes, and cook down in a heavy pot or roast them in baking dishes in the oven for a richer flavor. One CSA member shared that he just puts them in the Ninja blender before cooking down and then never worries about the skins. At this point in the tomato season, I hope you have been making some awesome recipes with all these tomatoes. Share with us your favorites! If you need more ideas, check out the recipe catalog on Whitebarnfarm.org. For a cool, summer lunch, how about some stuffed tomatoes with tuna fish or chicken salad? So fast and simple. Gazpacho is another great way to use your tomatoes. It makes a perfect meal during these dwindling hot summer days!

Green beans. I love them sautéed with scallions or onions and olive oil or butter. Snap and eat raw, steamed, sautéed, or grilled. Try this Orzo Salad and you can use your tomatoes, too!

Ringmaster onions. These are the same large, white onions you saw in the share last week. Known for their single centers, and large crisp rings, they are perfect for onion rings. Use them just how you'd use any onion! Add them to salads, sandwiches, stir-fries, burgers, salsas, veggies on the grill, pasta, etc. 

Italian eggplant. Try making this Baba Ghanouj (similar to hummus, but with eggplant instead of chickpeas). It makes a perfect dip for veggies and pita, or you can use it as a spread on a sandwich! Looking for more ways to use your tomatoes with other veggies? Try these delicious Grilled Eggplant and Tomato Stacks.

2 green bell peppers. Slice these up and use them with your favorite veggie dip. Add them to salsa, pizza, salad, or stir-fry, or roast them on the grill. The possibilities are endless.

We hope you all have been enjoying our veggies this summer. It sure has been crazy lately with the tomato invasion. Crazy, but nevertheless, tasty! The crew here at White Barn Farm would like to wish everyone a safe and happy Labor Day Weekend!