Hope you all had a great holiday and are settling in to the winter rhythm. The forecast actually looks pretty nice for the next two days. Sunny on Friday and Warm on Saturday. Farmstand Hours are:
- Loads of Leeks! How about a Leek and Swiss Chard Tart?
- Cabbages Galore: Red, Green, and Savoy. A slaw is perfect on Fish Tacos or a Pulled Pork (or Turkey!) Sandwich. Consider using thinly sliced cabbage instead of lettuce as your salad base, or at least mix in some thin ribbons of red cabbage for extra crunch, flavor, and health! Here is a Sweet Sesame-Lime Cabbage Salad recipe.
- Kohlrabi. Enjoy raw or roasted!
- Gilfeather Turnips and Rutabagas. Try steaming and mashing carrots and rutabaga together with just a little butter, salt and pepper for seasoning; it's a great alternative to mashed potatoes. Here is a link to Three Gilfeather Turnip Recipes!
- Parsnips. The Barefoot Contessa strikes again: Here's a fabulous and super simple Roasted Parsnips and Carrots Recipe.
- Beets. You can't beat beets. Roast em and throw 'em on a salad. But I'm on a roll here of giving you fresh ideas so how about this: Cabbage Beet Slaw with Ginger Vinaigrette.
- Celery Root. Wonderful roasted or in a stew, mashed or in a gratin. If you're craving more of a raw and crunchy salad try this Apple and Celery Root Remoulade.
- Butternut Squash If you've never made a butternut squash soup, this is the perfect chance to feel like a star chef! Onions and Apples at the base with some curry powder complement the sweet squash so nicely. Use a tasty stock for the tastiest soup!
The crew at Powisset Farm in Dover is rounding out the offerings with their produce, also grown using organic methods:
- Sweet Potatoes
We've got McIntosh Apples from The Big Apple in Wrentham.
We have Organic Cranberries from Cranberry Hill in Plymouth if you discovered how easy it is to make cranberry sauce and want to make more. You can also freeze them as they are for later. Fresh or frozen cranberries are excellent for baking. Ina Garten has a kind of decadent cranberry muffin recipe with figs & hazelnuts. Sounds like something lovely to make for a holiday party host/ess gift. Or you can include some fresh cranberries in your holiday cookie repetoire: Fresh Cranberry Lemon Cookies with Lemon Glaze.
There will be plenty of Sheldonville Roasters Coffee, Franklin Honey, and Harms Family Farm Maple Syrup. If there is someone on your list you were going to give a bottle of wine, why not try something different - Fragrant Fresh-Roasted Coffee Beans, Local Honey, or Massachusetts Maple. Perfect for stocking a stocking, too. While I'm talking gifts, keep in mind that we offer Gift Cards, White Barn Farm Pint Glasses, and two Fairshare CSA Coalition Cookbooks!
Iggy's Bread will provide fresh bread and on Saturday we'll have those irresistable pastries, plus fresh brewed Sheldonville Roasters coffee - so bring your to-go cup and enjoy a treat!
Looking forward to seeing you all!
Christy, Chris, & Graham at WBF
carrot and kohlrabi sticks with hummus or onion dip for snacking before
Roasted beet salad over fresh lettuce, maybe with toasted walnuts and goat cheese.
Diced roasted butternut squash with fresh greens: Ina Garten's Recipe
A refreshing cabbage slaw will be a welcome sight. Here's a great recipe for:
- Don't be afraid to change up the textures, as well. If you feel like there is just one puree after another, try dicing and roasting an assortment of roots on a baking sheet. Leftover roasted roots can be tucked right into a pie crust with leftover turkey, gravy, and peas for a quick turkey pot pie.
Here is a description of what was in the box! We hope you enjoy :)
If you don't accidentally tear your box to shreds, we can reuse it. Just bring it back to the farmstand the next time you visit!
In the "Root" Bag: (These will all store for ages)
Rutabaga. The golden root with purplish tops. Dice, toss with oil salt and pepper and roast on a baking sheet with or without other roots. I really love the Thanksgiving "turnips" - peel, dice, and boil rutabaga til just tender, drain, and mash with butter, S&P, to taste.
Kohlrabi. The smooth green skin ball that looks like it just arrived from outer space. Kohlrabi is in the broccoli, cabbage, kale family and it is technically a fat stem, although it looks a little like a root. Indeed, it can be treated a lot like a root. It is good raw or cooked. The easiest preparation is to peel the outer skin and slice it into veggie sticks for snacking with a creamy dressing. (Hot tip: slice the bottom of the bulb off so it has a flat surface to sit on the cutting board – then use a knife to slice off the peel from the top down.) It can also be grated for a fresh slaw. I enjoy roasted cubes or rounds of kohlrabi – it doesn’t take long to cook through – it’s much more tender than a potato or a turnip. I looked up some recipes and found that kohlrabi is popular for Indian curries. I think it would be good cut into matchsticks for a stir-fry as well. If you want them to be the star, try this kohlrabi fritters recipe.
Celery Root. You can have this raw or cooked as well. Again, slice off the bottom to create a flat surface to put on the cutting board, then take the peel off from the top down, working around the outside. The classic French celery root remoulade or this celery root & pecan salad both celebrate the raw root. It is also marvelous in a roasted root medley, a gratin, or a mash. It is perfect in a stew or chowder.
That ends the root bag.
Green Cabbage. This will last quite some in the fridge. If you aren't huge on cole slaw try it cooked. Here's a very simple recipe for butter braised cabbage.
The next few items should be used this week:
Radishes. The bright red globes. I recommend thinly sliced. If you have a mandoline (the culinary, not musical instrument) this is a perfect opportunity to make paper thin slices of radishes served on little slices of good bread with butter and a pinch of salt (maybe a grind of some special salt you’ve picked up somewhere). They’d also be good shaved or grated on a salad and dressed with white balsamic vinaigrette. Try them quartered for a crudite or sautéed briefly in butter if you’d prefer a milder version.
Kale. This is just a small bunch, wash and discard any ugly outer leaves. I recommend sauteeing the coarsely chopped leaves with olive oil and garlic and then using in an egg dish or on a pizza or tossed with roasted roots or in a warm bacon-kale-potato salad. kale with ginger is always a good idea, too.
Sage. Brown Butter, Sage, and Winter Squash is a classic fall combination. Here is a simple method for penne with butternut sage sauce. If you want to have a real treat or a super cool edible garnish, try frying sage leaves.
Cilantro This herb is fabulous and versatile. It can really pull together a tray of nachos or some bean and cheese burritos. But cilantro is also the perfect finish for Thai curries or fish tacos. I find white onions, finely diced with chopped cilantro, salt, and a squeeze of lime is a wonderful addition to any sort of taco, burrito, or even as a condiment with grilled fish or meat. Fresh chopped cilantro is also the secret to stepping up a jar of salsa to enjoy with tortilla chips. If you want to try an unusual but tasty squash soup, use your shallots, cilantro, and butternut squash in this Thai Silky Coconut Pumpkin Soup.
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!)
Shallots Shallots are in the onion family, though formed more like garlic. They have a slightly milder flavor and are perfect for the base of a homemade vinaigrette (see the white balsamic recipe under radishes.) They become very sweet when roasted (as seen in the Silky Coconut Pumpkin Soup recipe under cilantro).
Butternut Squash. A beautiful fall dish that may not be on your radar is Butternut Squash Risotto.
White Barn Farm is offering a bountiful share of fall produce. It's $35 worth of hearty vegetables for fresh eating and storing. You just reply to this email to reserve your box, then pick up at the barn during our farmstand hours on this Friday, November 14, 12pm to 6pm. You can pay when you pick up. If you are missing your CSA share or are curious about how the Boxed CSA at White Barn Farm works, this is for you! We can make up to 60 boxes, first-come first-served. We need your email reservation by Thursday, November 13th at 3pm.
If all goes according to plan the box will include lettuce, kale, leeks, garlic, shallots, cabbage, kohlrabi, celery root, turnips, winter squash, cilantro & sage. If we need to switch things around, we'll make sure the value is still $35.
The most common reason people become enchanted with the CSA share is that it gets them to try things they may have otherwise passed by. This is your chance to have your own personal basket of mystery ingredients to prepare (like Chopped but without disgusting gummy candies or bizarre meat products). I will put together an email with some recipe ideas for everything in the box, but if you want to get a head start try browsing our recipe page or Martha Stewart's fabulous (could it be anthing else?) Seasonal Produce Recipe Guide.
To Sum it Up:
1. reply to this email by Thursday 11/13 at 3pm to reserve a box
2. come to the farmstand in the barn on Friday 11/14 between 12pm and 6pm to collect your box and pay (cash, check, credit, or even Farmstand CSA card is fine).
3. check your email for ideas about using your one-time Fall Produce Box :)
Good Morning Everybody!
Come see us today, Saturday, November 8th, from 10am to 2pm in the barn.
If you missed Bobby at the Jordan Brothers Seafood Truck last night (Fridays 2-6), you can come see his son at the farmstand this morning, 10am to 1pm. The freshness and quality cannot be beat.
The vegetables are still bountiful.
There are a few new veggies joining the lineup, Daikon Radish - purple or white, and Watermelon Radishes - with the beautiful pink sunburst inside.
We also have Gilfeather Turnips and Rutabaga (with a yellow flesh - maybe you call it a yellow turnip). Here are a few accounts of the Gilfeather Turnip's origin: one from Wild Garden Seed and another from my most favorite seed catalog to browse, Fedco Seeds.
Our Lettuces still look fabulous. There's lots of kale. We have bags of spinach for cooking.
White Barn Farm's red and yellow onion supply has run out, as well as our small crop of sweet potatoes, but our farming hero at Vanguarden CSA in Dover is saving that corner of the farmstand, providing his organically grown onions and sweet potatoes for your pantry.
We planted our garlic this week, a sort of symbolic commitment to farming for another season. It also happens to be the act that brought me and Chris together six years ago. He offered to help me plant my garlic, I told him all my dreams, and he said he was on board. The rest is history. When you plant garlic, you break each bulb into its individual cloves and then plant each one. We broke up about 25 extra pounds of garlic. eek! Our folly is your gain, folks!!! These pre-separated cloves are $10/lb (the same price as the whole bulb, but you're not paying for the weight of the center stem, roots, hardneck, and outer wrapper. plus you don't have to break them up!). If you are going to plant it, it's an even better deal. Organically grown garlic seed is more like $12-$15 per pound and is based on the weight of the whole bulbs. Again, you don't have to break them up, they are ready to go. We plant our garlic in a bed prepared with compost and lime, 8" x 11" apart, with about 4" to 6" above the tip of the clove. We mulch with leaves and wait til spring!
It's a gorgeous day, finally! Looking forward to seeing you!
Christy and Chris at White Barn Farm
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:
- 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)
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
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.
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!!!