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Posted 10/23/2014 9:30am by Christy and Chris Kantlehner.

Hi Everyone!

Despite the yucky weather, the farmstand will be open for business today, Thursday, October 23rd. 12pm to 6pm. It will be our last Thursday of the year. After this week we are moving the farmstand into the barn across the street. There is limited parking at the barn if your mobility is limited, but otherwise we ask you still park at the farmstand and carefully, courteously cross the road.

Beginning on Halloween, Friday, October 31st, our hours will be:

Fridays 12pm to 6pm. Jordan Brothers Seafood 2pm to 6pm
&
Saturdays 10am to 2pm. Jordan Brothers Seafood 10am to 1pm
 
We plan on continuing this schedule through Saturday, December 20th.
 
But let's not get ahead of ourselves!!! It is our annual . . . 
 
Harvestween Celebration on Saturday, October 25th from 10am to 2pm!
 
We like to end our outdoor farmstand season in style. We'll wear costumes and be joined by some wonderful collaborators:
 
  • Jordan Brothers Seafood 10am to 1pm
  • WMR Woodworking with gorgeous cutting boards and other fine wood crafts
  • Franklin Honey: local raw honey (some hives are right here at our farm!) lip balms, hand cream, and amazing soaps.
  • Lizanne Handmade Pottery, Forest Edge Pottery and Karl Zeigler Pottery
  • 4Paws Animal Shelter fundraising Bake Sale
  • Butternut Bowling 
  • and the amazing bounty of produce from our own fields at White Barn Farm (except the yellow onions from Vanguarden CSA in Dover - also grown with organic methods)
Do not miss out!
Fennel, Onions, Kohlrabi, Leeks
Celery Root, Parsnips, Carrots, Beets
Lettuce, Swiss Chard, Kale, Frisee
Spinach, Arugula, Cilantro, Parsley, Sage
Peppers, Green Tomatoes, Ripened Tomatoes, and Broccoli
Red Kuri, Carnival, Acorn, Delicata, Butternut, and Kabocha Winter Squashes
Sweet Potatoes, Pink Potatoes, Purple Potatoes, and Yellow Potatoes
Garlic, Shallots, and Cabbages - red, green, Napa, and gnome!
Popcorn and little Pumpkins for decorating
We also have cookbooks, pint glasses, maple syrup,
coffee beans from Sheldonville Roasters, and Iggy's Bread
Come by!
Wear a costume if you're feeling crazy.
Tyler Harris, White Barn's very first employee from back in 2009, may even accompany the festivities with some live guitar and songs
 
Posted 10/23/2014 8:50am by Christy and Chris Kantlehner.

You've done it, everyone! You made it through 22 boxes of mystery produce at White Barn Farm. It has been a pretty productive year, we think. We hope you enjoyed the bounty and were challenged (in a good way) to cook with some vegetables you may not have selected on your own! Thank you so much for taking the leap of faith last winter, committing to this relationship with our farm! Your support is so important to our farm operations.

If you have a box to return to us, feel free to bring it to the farmstand anytime we are open. We will be at the tent for the remainder of this week, including Saturday, October 25th, at our Harvestween Celebration at the farmstand, 10am to 2pm. Beginning on Halloween, we will move the farmstand into the barn (across the street) Fridays 12pm to 6pm and Saturdays 10am to 2pm. Jordan Brothers Seafood will join us Fridays 2pm to 6pm and Saturdays 10am to 1pm.

In a few weeks, we will get in touch again about whether you would like to renew your Boxed CSA share, switch to the Farmstand CSA program, or just be a shopper at large . . . 

There were a couple new items in the box this week, so here are a few ideas and recipes:

Parsnips : the big fat white carrot looking root. Parsnips are best cooked. Parsnips have a high sugar content so they caramelize nicely, but can kind of burn more easily if you try to make deep fried chips or something out of them (too hot). They do roast up nicely and are wonderful in a half potato/half parsnip puree You can also cook them on the stovetop, using orange juice or apple cider to kind of braise them to tenderness. Maybe finish with a dash of maple syrup if you really want to accentuate the inherent sweetness. Here is a recipe for roasted, Maple Glazed Parsnips. Also check out the recipe for the root vegetable gratin under celery root, below.

Leeks Leeks lend a beautiful flavor to soups and roasted veggies and can even be featured on their own: Olive Oil Roasted Leeks. Perhaps they are best known for Potato Leek soup but really you can start any soup with leeks cooked down softly in some butter (try leaving the room and coming back to really experience the aroma!)

Broccoli easy to use, but here is a simple Broccoli & Cheddar soup recipe, if this chilly wet weather has you craving a steaming bowl of soup. or here is an old favorite from Molly Katzen and her Moosewood cookbook series: Broccoli and Tofu in Spicy Peanut Sauce.

Arugula tender little arugula. this was quite wet when we harvested it so it is pretty fragile. use this up sooner than later. a very simple arugula salad can be made by just seasoning your clean, dry greens with a little salt and pepper and dressing it with a good squeeze of lemon juice and drizzle of extra virgin olive oil. finish with curls of parmesan shaved off the block with a vegetable peeler. arugula is great for throwing on a pizza just as it comes out of the oven or for throwing into any salad mix. I especially enjoy a cheese and pepperoni quesadilla with a handful of arugula tossed in - "piadina" it's called in Italy.

Red Russian Kale This is the large sagey green leafed bunch with the purple stems. This variety is quite tender and would be a good choice for kale chips or a massaged kale salad.

Celery Root This is the rough, brown-skinned globe-shaped root. It can store for months so don't feel you must use it today. It is wonderful peeled and diced and added to a baking sheet of other root veggies for a dish of roasted roots. My friend, Heather, always slices the different veggies into similarly sized but differently shaped pieces so they can be distinguished more easlly when serving (especially if you have lots of white roots like celery root, potato and parsnips or lots of orange veggies like carrots, sweet potato, and winter squash). Hot tip: if you have already enjoyed the roasted roots as a side - they work great in a chicken or turkey pot pie - just add the shredded chicken or turkey, some gravy, the roasted veg, and bake in a delicious homemade crust). If you want to try something sophisticated to truly highlight the celery root, try it raw in a celery root remoulade or this celery root pecan salad. Another wonderful way to serve celery root is to make mashed potatoes using half potatoes and half celery root - just boil and mash right together, adding butter and warmed half and half and salt and pepper to taste. Try that with braised short ribs and you will be in comfort food heaven. Celery root is a wonderful addition to stews and can make a lovely gratin as well - try alternating layers of thin-sliced potato and celery root. I found a good recipe to use as a guide: root vegetable gratin.

3 Heads of Lettuce

Sage This savory herb is great paired with winter squash. Although you probably most often hear of butternut squash with brown butter and sage, you will have equally delicious results with delicata or your carnival acorn squash. sage with white beans is another good match. Of course, sage is lovely with chicken or turkey or in a stuffing as well. If you can't imagine using the whole bundle you received, hang some of it upside down so you have some "fresh" dried sage leaves to crumble into your dishes for months to come. once perfectly dry and crispy, you can store in an airtight jar.

1 Delicata and 1 Carnival Winter Squash

Bok Choy

Garlic : The other day I infused some olive oil w/ thick slices of this garlic, rosemary leaves, and some diced fresh fennel. I added that to a food processor already filled w/ a couple cans of cannellini beans (drained w/ liquid reserved if needed for texture adjusting). I added the juice of a lemon, all the contents of the  pan w/ the oil, garlic, etc, and hit go. I adjusted for salt and pepper and ta da: white bean puree. Excellent Italian hummus-syle dip for bread or veggies.

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!