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What's New at the Farmstand

Posted 9/25/2018 1:58pm by Christy and Chris Kantlehner.

We ARE open throughout the rain today! Last week's flood warnings scared us off, but this week we are donning the yellow fishermen gear and holding strong. There are some really nourishing and delicious choices to be had at the farmstand today!

Napa Cabbage - this mild, extra crunchy cabbage, sometimes called Chinese Cabbage, makes an incredible slaw. Try my favorite recipe with a peanut and fresh herb dressing.

Beets - cut off the tops and wrap the scrubbed roots in a foil packet on a baking sheet in the oven. anywhere from 350 to 450 is fine. When the beets are fork tender, take them out of the oven, leave the packet closed and wait to cool. Once cool the skins should pop off easily and can then be sliced or diced into balsamic vinegar and olive oil. Place on a bed of arugula and top with crumbled feta, goat cheese, or blue cheese. 

Speaking of Arugula - all of our tender, bagged salad greens are in the house! Spicy Salad Mix (mustards), Red Russian Kale, Salanova Lettuce Mix, Baby Bok Choy, and Pea Tendrils are all available! Salad is a wonderful vehicle for more than just tomatoes and cucumbers! Try a grain salad or wilting pea tendrils or red russian into a hot pasta, mac&cheese, or risotto.

Sweet Peppers - I love some onions, fennel, and sweet red, yellow, & orange peppers. Maybe as a sautee with sausage or with Roasted Chicken Thighs/Legs in a baking dish with some garlic, olive oil and a little orange juice. I cover with foil at first to let all those flavors stew together and fully cook the chicken, then remove for the last 20 minutes to reduce the sauce and brown the chicken on top. Either dishes work well with a simple pot of rice.

Celery Root - this rough skinned ball is very potato like. It can be cut into any shape - thin chips, wedges, chunks, fries - seasoned with salt and pepper and olive oil and roasted on a baking sheet, flipping with a spatula halfway through cooking to get both sides golden brown. Another easy and delicious side dish is to boil celery root and potatoes together, then drain and mash, adding butter, salt and pepper to taste.

Big Thank You to all the patrons who came to enjoy the Harvest Moonshine Music Festival on Saturday. The vibe was so pleasant. The air was perfectly comfortable, there were lots of families, plenty of picnics, and Marty Pearson's pizzas were particularly on point. We are so grateful for the row of farmer and artisan vendors that gave the true feeling of a festival. The Ladles siren voices called us all in and set the soothing tone for the evening. Billy Wylder got us dancing and celebrating the equinox moonrise. The family in town were happy to catch a glimpse of a White Barn Farm event and we farmers felt proud of the community we've created here.

Like we always say, we couldn't do it without you!! Thanks for shopping at White Barn Farm!