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Posted 8/4/2011 10:33am by Christy and Chris Kantlehner.
Hello CSA!
Hope the summer is rolling along nicely for you. This is such a summery summer, if I do say so myself. The leafy greens are done for a month or so. Lettuce should be back in a couple weeks, if those darn turkeys keep their beaks off!!! For now, try to imagine the non-lettuce salads. Tomato, Basil, Mozzarella w/ balsamic vinaigrette; Cucumber, Tomato, Feta, Olives; Roasted Beet & Goat cheese w/ red onion, parsley; shaved marinated zucchini & summer squash w/ herbs and lemon vinaigrette; etcetera.

Martha Stewart (my secret idol) just published a "Special Issue" Everyday Food. $5 in the grocery checkout lane. A fabulous resource for easy, simple recipes for just the kind of veg you are finding in your boxes at this time of year.

Eggplant. If you haven't grilled it yet, try that. Everyday Food gives three recipes for Roasted Eggplant Salads. Here is the Basic Roasted Eggplant Recipe w/ Three Eggplant Salad Ideas

Potatoes. Yum. Boil, drain when fork tender - don't let them disintegrate in the water, drain, and serve w/ butter and salt and pepper. or mix w/ sour cream and herbs. or serve w/ lemon juice, olive oil, and herbs. or allow them to cool and make a potato salad. or roast them along w/ some carrots on a sheet pan w/ olive oil, s&p.

2 zucchini, 1 summer squash, 1 patty pan. The scalloped, flying-saucer looking squash is just a different shaped summer squash. I find them especially delicious, grilled or sauteed or roasted. We often get asked if you have to peel them and the answer is no. just treat them like you would a zucchini. I believe all Ratatouille ingredients are in your box this week!

1 bunch of basil. keep it in a plastic bag in the fridge and it should be fine. to preserve the leaves you can pack the dry leaves (plucked off the stems) into a small jar and cover w/ olive oil. You can leave it right next to your stove for easy seasoning. just make sure there are no leaves above the surface - top off w/ olive oil if you need to. when the leaves are gone you can use the oil for cooking or salad dressing or potato salad or whatnot and it will have a slight essence of basil.

2 Bell Peppers. these offer great crunch to leafy salads, potato salads, and pasta salads. They also belong in Ratatouille. You could stuff them, but maybe it would be more worth it when more peppers are rolling in. Although these are quite large - perhaps you could serve 1/2 a pepper per person for a family of four.

1 Bunch of cilantro. fresh salsa! a little chopped red onion and hot pepper, seasoned w/ salt and pepper and the juice of a lime, finished w/ a  chopped tomato and chopped cilantro. You can also do fruit salsas w/ this method - mango or peach. Tequila-lime-cilantro is a popular marinade for grilled shrimp and I bet it would be good w/ chicken, too. You can make a cilantro butter to bake w/ white fish. Cilantro is a wonderful way to finish a curry or a spicy stir-fry. We even stir it into tuna salad for sandwiches.

2 Slicing Cucumbers. These guys may be your salad ingredients this week. Dice and toss w/ sour cream and dill or feta and cottage cheese and olives, or mint and yogurt, or just slice and add vinegar, and a pinch of salt and sugar. cucumber spears are super for dipping, and often overlooked.

1 lb of carrots. Shredded carrot is excellent on leafy salads or in a cole slaw. You can make a carrot salad w/ shredded carrots, golden raisins,
Steamed carrots w/ butter are surprisingly tasty. You can also do glazed carrots. There is a recipe for Honey Glazed Carrots w/ Fresh Mint in the "From Asparagus to Zucchini" Cookbook for CSAs that I recommend to all of you. You could make carrot cake or Morning Glory Muffins. or just make carrot sticks and serve w/ hummus, baba ghanouj, ranch dressing, homemade creamy herb dip, etc.

2 tomatoes. whoopie! the tomatoes are beginning! and the sunflowers are blooming! it really feels like summer!
slice and serve w/ salt and pepper. make a BLT or just tomato and basil mayo sandwiches. grilled cheese and tomato. chopped tomato in a salad. fresh tomato in a simple pasta w/ butter, basil, and parmesan.

hot peppers. remove the seeds to enjoy a less spicy experience. use gloves or plastic sandwich bags fashioned into impromptu mitts when touching the seeds and inside of the hot peppers to prevent getting the capsaicin on your hands then accidentally touching your eye or sensitive skin. make sure to wash the cutting board and knife, too. salsa, marinades, BBQ sauce, chilli, homemade hot sauce, ceviche, pickled hot pepper rings.

Again, hope this email finds you all well. Perhaps we'll see you tomorrow evening at the barn for yoga and/or the showing of the Greenhorns Film on the barn.
Thank you, as always, for your support! 
Posted 7/28/2011 6:16pm by christy raymond.
White Barn Farm Groupies!
the big, exciting news!! 

We are showing

 the Greenhorns film on the barn on Friday August 5th at 8 pm.

It is a documentary about young farmers, often not from farming backgrounds, just up and beginning a farm. Kind of like me and Chris :) We have a projector and speakers and a big canvas sheet. It will be like a drive-in with no cars! Park at the Roadside Stand and carefully cross the road and go left down the hill in front of the barn. Bring your own bug repellent and a beach chair or inflatable couch if you're like Tarah and family. Bring your own movie snacks and a cooler of refreshments, if you like. If you're lucky we will pop up some locally grown popcorn and little Meg will bake a couple batches of handheld fruit pies (doesn't "hand pie" sound like it is a pie containing hands?) So throw in a few bucks in case you want to buy some.  A limited number of White Barn Farm pint glasses will also be on sale for $10 to jump start our "buy-the-farm fund" We have limited ticket sales to 65 tickets, available at Brown Paper Tickets for $6 plus whatever fee they charge. The limited number is so we can all fit in the barn in case it is raining. In that case we will provide chairs. If the weather turns out to be lovely we will definitely be outside and we will increase the tickets available to 100 the day of the event.

By popular demand, you will be able to reserve tickets at the Roadside Stand during our regular hours this week: Tue, Wed, Fri 3pm to 7pm. That way there is no fee.

Stay tuned on the website calendar if we add any bells and whistles. For now, that's the basic info.
 Pass this email along to anyone you think could be interested. Look forward to seeing you there!! 

 

Posted 7/28/2011 5:21pm by Christy and Chris Kantlehner.
Summer vegetables are in full force! Tomatoes made their first significant appearance on the farm yesterday. Summer is complete :) and they should be in your boxes soon!

This week's box contained:

1 Italian Eggplant and 1 Asian Eggplant. The Asian eggplant is perfect for slicing up and marinating along with squash, zucchini, and green peppers. You can make a grilled vegetable pasta, cold pasta salad, pizza, grilled sandwich, grain salad, you name it.

1 Green Pepper and 1 Lime-Green Sweet Pepper (a yellow-when-ripe variety named Flavorburst). I normally poo-poo green peppers, claiming that they are not ripe. But they do have their own special characteristics. All House of Pizzas across the US are sure to promote green peppers and onions as a classic 'za topping. slices of green pepper, red onion (you can use scallion slices), feta, and olives are another HOP Greek Salad classic - and it's kind of a treat to make the homemade version with ingredients that are fresh and full of flavor. Cook 'em up with sausages and onions and throw it on a roll. Use it in a homemade tomato sauce.

1 Bunch of Scallions. Your onion again. The real onions are ready to be brought in from the field to cure. Just as soon as we can!!! We've been calling all members of the "panic list" workforce to help us barrel through these challenging days when there is SO much to do.

1 Bunch of Dill. Hurray! my dream come true! Finally, year number three the box contains dill and cucumbers in the same box. In case you weren't aware, cukes and dill are great companions! Dill is also superb for fish or potatoes. You can make a real simple dip using sour cream, garlic powder, and fresh chopped dill. finish with a squeeze of lemon. taste to adjust - maybe w/ salt and pepper. You may also mix sour cream with mayo, cream cheese, yogurt. Go wild! See what happens if you put goat cheese and sour cream in the blender together. get creative. then let me know your top recipe. If you still have a kohlrabi rolling around in your fridge get out the big chef knife and the big cutting board - butcher the skin off of it and make little sticks for dipping in your delicious new dip :) You could also use it in a dijon-lemon-dill vinaigrette. If you are worried about wasting any dill you can hang what's left of the bunch upside down and let it dry in a dry not-too-hot spot out of the sunlight. OR make a compound butter to use on fish in the winter - throw a stick of butter (pre-cut into cubes to be nice to your machine), some zested lemon peel, a pinch of salt, a grind of pepper, and chopped dill in the food processor. When it's smooth it is done and it can be frozen like that. I like to make a little log in parchment paper so you can easily slice off just how many slices you want to throw in a baking dish with fish later.

4 Slicing Cucumbers. Yum! Tzatziki. cucumber salad. I like to keep a bowl of cucumber slices in seasoned rice wine vinegar (along w/ a pinch of salt and pinch of sugar) in the fridge. I bring it out when everyone comes in from the field and is waiting for lunch to be ready. Maybe this is your week to try to make Cold Cucumber Soup. Our website has lots of good cucumber recipes. Just go to the recipes page and type "cucumbers" into the search box.

2 Zucchini and 2 Yellow Squash. Grilled. or try some of the raw salads. or make roll-ups. or just sautee in butter (maybe along with some lemon basil leaves)- but not too crowded or they tend to boil in their own liquid. You want them to sautee and become golden brown. Use a real big pan or do batches.

1 Bunch of Lemon Basil. This herb has been surprising me. I thought I just grew it because of my compulsion to grow variety. But I have found it to be really nice! A couple Fridays ago, Bobby Jordan sent us home with a few packages of fresh Haddock. I rinsed and patted them dry, salt and peppered each side, then placed them in an olive oiled ceramic baking dish. Then I used about 1/3 a stick of butter - melted it in little pan on the stove. Cut some lemon peel off a lemon and chopped it (yellow part only - no white), added that. Then added about a tablespoon of chopped lemon basil and a teaspoon of chopped dill. I poured that over the fish, massaged it on to make sure it was coated, then foil wrapped it and baked at 350 for 20 minutes or so. I removed the foil for the last few minutes. The fish is ready when it is just beginning to flake apart - not when it is totally dried out!
We also use lemon basil in potato salad, in marinades for grilling (herbs, a little vinegar, a little lemon juice and olive oil). Meg Tobin, our flower specialist here at the farm, recommends an easy pasta dish with lemon basil. While your pasta is boiling heat some good olive oil on the stove, throw in lemon basil, some lemon basil, garlic would be good, chilli flakes if you like, then add the pasta once it's cooked and drained and finish with broken up pieces of goat cheese. yum.

2 Hungarian Hot Wax Peppers. These are spicy. They are the pointy lime-green ones. the most common place to see these is pickled rings as an accompaniment to fried calamari. The State of Colorado has created a webpage all about pickling peppers: http://www.ext.colostate.edu/pubs/foodnut/09314.html Anyway, the mix need not be fancy - just salt, water, and vinegar is fine. The peppers themselves have plenty of flavor on their own. We like them as a pizza topping - especially with Barbeque chicken. They are also super on sandwiches - but to tell you the truth they are even better when pickled first. So do a quick pickle.

1 Bunch of Chioggia Beets. This variety is candy-striped inside, you'll notice if you cut cross-sections of it raw. The colors do tend to run together when cooked, however, leaving a pinkish colored cooked beet. Another variety that will not stain your hands, clothes, cutting board, sponge, etc. You can roast them just the same way as ever. or what about beet chocolate cake? There are lots of beet salad recipes on the website, too. To make them last the longest, cut the tops off right at the crown of the beet. You can steam or sautee the greens if you want. then keep the roots in a plastic bag in the fridge and they should stay there, firm and happy for quite some time.

1 Green and 1 Red Head of Romaine lettuce. Our enormous herd of turkeys and turkey adolescents that graze around the farm prefer White Barn Farm Romaine lettuce. The birds do no have much consideration for us farmers. Can't they see the whole bed of lettuce gone straight to seed with the heat? We need that Romaine!! We just eeked out enough to throw in the box. Apologies for any nibbled edges. Hope you have a crunchy salad despite those wild turkeys!

 
Posted 7/23/2011 6:21am by Christy and Chris Kantlehner.
Heat Stroke! Holy Smokes! We are on full irrigation mania mode. Drip all day. Overhead early and late. I have stopped counting how many gallons of water I am drinking a day.

Hi Friday Peeps! We have 3 boxes left - if you forgot yours come by the stand between 10 and 2 today to grab it. Hang in there with the heat wave. Cold showers are good! So here's what was in the share:

2 lbs of Red Ace Beets. Roast 'em up. or put in a foil packet on the grill. or just boil them. or just shred them raw on a salad. or try this different roasted beet salad with a spicy orange vinaigrette.

2 lbs New Potatoes - Dark Red Norland. Boil them in salted water. Don't peel, eat the peel. From there you can make a warm potato salad, cold potato salad - scallions and herbs and lemon and mayo do the trick. or parsleyed potatoes (see the parsley section). or mash. or just put on the plate and put butter, salt and pepper on the table. Enjoy!

2 Zucchini and 1 Summer Squash. I don't seem to ever get tired of marinated grilled zucchini. TJ, my KP classmate, and chef at the Black Rock Cafe on 140 headed to Franklin from Wrentham, elevated it one beautiful step when we went in the other day. He grilled zuchhini slices and then made an herbed goat cheese and put a good puff of that on each slice, then put them under the broiler until just barely browned on top. That could be a killer appetizer to share at a BBQ. They were absolutely delicious. You can see our zucchini, basil, hot peppers, and whatever's happening in our fields on the Black Rock's menu.

Italian Eggplant and 1 Asian Eggplant. the eggplants are coming! They looked like goners at one point earlier this season. Colorado Potato Beetle larvae were skeletonizing the leaves overnight. We donned gloves and had a squishing fest, or as our wonderful British WWOOFers would say, "squidging." I'm not sure that helped, but either way the plants have made a tremendous recovery and are now just being beautiful plants with purple flowers and fuzzy leaves. Do be careful of handling the calyx, they can be very spiky!  I had a breaded eggplant epiphany the other evening. I did 1/4 - 1/2 inch slices into a big stainless bowl, shaking some salt and drizzling olive oil every time a layer was formed. Then I would mix with a wooden spoon to make sure they got completely coated. I was doing this mostly so they wouldn't turn brown as I continued to cut. Eggplants are little sponges, so don't be stingy with the olive oil! then I chopped up some basil and parsley and added that. Then I grated parmesan on a box grater and threw that into the food processor with some panko bread crumbs (roughly half and half - maybe slightly more crumbs). I added that to the bowl and stirred it around to try to coat the slices. I oiled two baking sheets and placed the slices on the sheet, patting on some extra crumbs as i arranged them on the sheet. Notice this was the first time my hands were messy. Hurray for no flour dredge, egg wash, then crumbs. I baked them at 350. flipped them after twenty minutes, then left in for another twenty (estimates - check for golden brown deliciousness.) They were terrific. More delicious than any triple dipped and griddled fried eggplant I've ever made. There was no bitterness. The skin was easy to cut. The texture was extra creamy. Delicious! I served them with some penne and tomato sauce with veggies. yum. easiest of all - marinate and throw on the grill along with the zucchini.

Bunch of Basil. Some of you may be wondering "why basil when there are no tomatoes?" Basil is wonderful anytime it will grow! It is equally well paired with zucchini, believe it or not. Here is a recipe for a raw zucchini salad with lemon and basil. I also am quite fond of making Zucchini and Basil Carbonara, which I learned to make at a little agriturismo in Abruzzo. thanks Marino!

Bunch of Parsley. Parsleyed potatoes! My mom would always make this and it is really a winner. Just boil your scrubbed new potatoes in salted water until fork tender. drain.  add a good amount of butter to the hot pan and melt over low heat. Add a good handful of chopped parlsey to the butter. toss in the potatoes and stir around. Such a wonderful side dish. or try Ina Garten's Tabouleh.

2 Heads Lettuce. this variety, Magenta, from High Mowing Seeds, is a real trooper in the dog days.

Fresh Red Torpedo Onions - Tropeana Lunga. Use like a red onion. salads, potato salad, sautees, pasta salad, beet salad, sandwiches, burgers.

Bunch of Scallions Grilled Scallions with Sesame Oil

Slicing Cucumber. refreshing veggie.

Serrano Hot Peppers. how about some fish tacos with a spicy coleslaw. You've got to still have a kohlrabi or cabbage back there somewhere. Or you can make a spicy Salsa Verde. I found a very interesting recipe with nice photos on Laylita's Recipes I am thinking of the anchovy and herb pesto. Just turn it up a notch. These peppers are quite hot so chop them fine if you're tossing them on nachos and serve with sour cream! (you may also remove the seeds to make the effect even milder)
Posted 7/21/2011 4:18pm by Christy and Chris Kantlehner.
Heat Stroke! Holy Smokes! We are on full irrigation mania mode. Drip all day. Overhead early and late. I have stopped counting how many gallons of water I am drinking a day.

2 lbs of Red Ace Beets. Roast 'em up. or put in a foil packet on the grill. or just boil them. or just shred them raw on a salad. or try this different roasted beet salad with a spicy orange vinaigrette.

2 lbs New Potatoes - Dark Red Norland. Boil them in salted water. Don't peel, eat the peel. From there you can make a warm potato salad, cold potato salad - scallions and herbs and lemon and mayo do the trick. or parsleyed potatoes (see the parsley section). or mash. or just put on the plate and put butter, salt and pepper on the table. Enjoy!

2 Zucchini and 1 Summer Squash. I don't seem to ever get tired of marinated grilled zucchini. TJ, my KP classmate, and chef at the Black Rock Cafe on 140 headed to Franklin from Wrentham, elevated it one beautiful step when we went in the other day. He grilled zuchhini slices and then made an herbed goat cheese and put a good puff of that on each slice, then put them under the broiler until just barely browned on top. That could be a killer appetizer to share at a BBQ. They were absolutely delicious. You can see our zucchini, basil, hot peppers, and whatever's happening in our fields on the Black Rock's menu.

Italian Eggplant and 1 Asian Eggplant. the eggplants are coming! They looked like goners at one point earlier this season. Colorado Potato Beetle larvae were skeletonizing the leaves overnight. We donned gloves and had a squishing fest, or as our wonderful British WWOOFers would say, "squidging." I'm not sure that helped, but either way the plants have made a tremendous recovery and are now just being beautiful plants with purple flowers and fuzzy leaves. Do be careful of handling the calyx, they can be very spiky!  I had a breaded eggplant epiphany the other evening. I did 1/4 - 1/2 inch slices into a big stainless bowl, shaking some salt and drizzling olive oil every time a layer was formed. Then I would mix with a wooden spoon to make sure they got completely coated. I was doing this mostly so they wouldn't turn brown as I continued to cut. Eggplants are little sponges, so don't be stingy with the olive oil! then I chopped up some basil and parsley and added that. Then I grated parmesan on a box grater and threw that into the food processor with some panko bread crumbs (roughly half and half - maybe slightly more crumbs). I added that to the bowl and stirred it around to try to coat the slices. I oiled two baking sheets and placed the slices on the sheet, patting on some extra crumbs as i arranged them on the sheet. Notice this was the first time my hands were messy. Hurray for no flour dredge, egg wash, then crumbs. I baked them at 350. flipped them after twenty minutes, then left in for another twenty (estimates - check for golden brown deliciousness.) They were terrific. More delicious than any triple dipped and griddled fried eggplant I've ever made. There was no bitterness. The skin was easy to cut. The texture was extra creamy. Delicious! I served them with some penne and tomato sauce with veggies. yum. easiest of all - marinate and throw on the grill along with the zucchini.

Bunch of Basil. Some of you may be wondering "why basil when there are no tomatoes?" Basil is wonderful anytime it will grow! It is equally well paired with zucchini, believe it or not. Here is a recipe for a raw zucchini salad with lemon and basil. I also am quite fond of making Zucchini and Basil Carbonara, which I learned to make at a little agriturismo in Abruzzo. thanks Marino!

Bunch of Parsley. Parsleyed potatoes! My mom would always make this and it is really a winner. Just boil your scrubbed new potatoes in salted water until fork tender. drain.  add a good amount of butter to the hot pan and melt over low heat. Add a good handful of chopped parlsey to the butter. toss in the potatoes and stir around. Such a wonderful side dish. or try Ina Garten's Tabouleh.

2 Heads Lettuce. this variety, Magenta, from High Mowing Seeds, is a real trooper in the dog days.

Fresh Red Torpedo Onions - Tropeana Lunga. Use like a red onion. salads, potato salad, sautees, pasta salad, beet salad, sandwiches, burgers.

Bunch of Scallions Grilled Scallions with Sesame Oil

Slicing Cucumber. refreshing veggie.

Serrano Hot Peppers. how about some fish tacos with a spicy coleslaw. You've got to still have a kohlrabi or cabbage back there somewhere. Or you can make a spicy Salsa Verde. I found a very interesting recipe with nice photos on Laylita's Recipes I am thinking of the anchovy and herb pesto. Just turn it up a notch. These peppers are quite hot so chop them fine if you're tossing them on nachos and serve with sour cream! (you may also remove the seeds to make the effect even milder)
Posted 7/21/2011 2:46pm by Christy and Chris Kantlehner.
More gratuitous flower pushing!!!

Come see Meg at the Patriot Place Farmers Market Today! Thursday, July 21st from 3pm to 7pm.

We are selling just flowers, since there are plenty of produce vendors already.

The bunches are ten dollars, to account for the extra cost of the market, transport, and labor.

But! If you mention to Meg that you came because you saw this email - back down to eight dollars!!! 

The market is a row of white tents set up kind of near the Red Robin at Patriots Place. Swing by on your way home from work!

Thanks Again!!! and I apologize for stuffing your email box two days in a row!!! 
Posted 7/21/2011 2:33pm by Christy and Chris Kantlehner.
More gratuitous flower pushing!!!

Come see Meg at the Patriot Place Farmers Market Today! Thursday, July 21st from 3pm to 7pm.

We are selling just flowers, since there are plenty of produce vendors already.

The bunches are ten dollars, to account for the extra cost of the market, transport, and labor.

But! If you mention to Meg that you came because you saw this email - back down to eight dollars!!! 

The market is a row of white tents set up kind of near the Red Robin at Patriots Place. Swing by on your way home from work!

Thanks Again!!! and I apologize for stuffing your email box two days in a row!!! 
Posted 7/20/2011 3:11pm by Christy and Chris Kantlehner.
It's a heat wave! Sun, Sun, and More Sun!!!

To address a couple frequently asked questions: Tomatoes are just around the corner. They are beginning to trickle in. We don't have room for much sweet corn, so shop for that at Cook's Valley Farm in West Wrentham, or Jane & Paul's in Norfolk, or Tosy's over on 1A.
The flowers are growing like mad! Blooms bursting open every second. Meg and I can hardly keep up with cutting them! Luckily, our new cooler that my dad, Chris and my brother, Will, built is keeping them fresh! Now all we need is twice as many people as usual to buy bouquets of flowers. Everyone loves to see a vase of beautiful flowers in the house, not to mention, a significant other bringing home a fresh bouquet for no particular reason! We do not use any floral preservatives, but you are welcome to experiment with adding a drop of vinegar or bleach to the water. I've also heard of using a pinch of sugar or a crushed aspirin. I usually just go with changing the water somewhat frequently, rinsing the stems before I put them back in fresh water. Once in a while I remove a droopy flower, but for the most part my bouquets last about 6 days. Not bad for eight bucks!
We are open today, Wednesday, from 3 - 7 pm. so stop by if you have a chance!

LOCAL HONEY!
At last! The first harvest of 2011!!!! Our beekeper, Roger, and his daughter, Lauren, collected honey last Saturday and have spent the weekend centrifuging it out of the comb and putting it in jars to sell this weekend! Finally, our local sweetener is on the market! Lauren makes wonderful bee-based soaps, hand salve, and lip balm that will also be available at their tent.

Franklin Honey will be at the Roadside Stand  
Friday AND Saturday, July 22 & 23.
Fri 3-7pm. Sat 10am-2pm.


Pork and Beef this Saturday. (and every other Sat following)
Floyd from Burnshirt Valley Farm will be here this Saturday 10am - 2pm.
Stock your freezer with beef and pork that's
easy on the conscience and tasty and lean

T's Greens every Saturday 
Our friend Tyler has sprouted a farm in Franklin
He grows sprouted grains and beans and tender salad greens.
He has a tent next to ours every Saturday 10am - 2pm. or
Visit him at the Franklin Farmer's Market on Fridays 12-6pm.
Posted 7/13/2011 9:49am by Christy and Chris Kantlehner.
Fennel. The bulb is back :) I recommend using fennel in any sort of sautee. it's flavor gets milder and sweeter when cooked. It is terrific for a tomato based fish stew or for a broth for steaming mussels. Shaved thin it can make a lovely fresh salad. or how about this recipe for fontina and fennel pizza?

Carrots, yay, carrots!

3 Heads of Lettuce. My auntie Ann's Maple-Ginger Vinaigrette would be perfect for a salad of freshly washed and spun lettuce, grated carrots, and toasted sunflower seeds.

Green Kohlrabi. Sorry Neil Ferraro! and you're welcome Mr. Peters! Everyone has a different feeling about Kohlrabi. Last weekend I marinated big cubes of kohlrabi in lemon juice, garlic, basil, and olive oil and then put them on a skewer to grill, along with skewers of broccoli, spring onions, and long strips of zucchini. (I threw the display share in the car on our way down to my StepGrandma's cape house.) Muy Bueno! The kohlrabi was still a little crunchy but very tasty! I also recommend roasting it on a sheet pan, perhaps along with carrots to accompany some roast chicken or something.

Pickling Cucumbers The shorter, fatter ones with the light green striations. This variety is meant to mature at that whole dill pickle size, but really it is still a cucumber, just fine for fresh eating. Sometimes pickling cukes have more bitter skin, so you may want to peel them before throwing chunks in a salad. My favorite way to make them disappear is to slice them thin and sprinkle with a little sait and sugar then drizzle on some seasoned rice wine vinegar and serve right away or cover and leave in the fridge. it's kind of like a fresh pickle. you can keep adding thin slices to the liquid for a couple days. Yesterday i put in thin half moons of spring onions, too. Yum!

Slicing Cucumber. The darker skinned one, slightly more elongated. perfect for a salad, creamed cucumbers, making into sticks for dipping, whatever you want.

Summer Squash & Zucchini. Here's a Recipe for Spring Onions and Zucchini. or my mom's classic Zucchini Bread, if you feel like baking. Grilled Zucchini is excellent and leftover grilled vegetables are super for making a cool side dish of chopped grilled veg dressed with a tasty balsamic vinaigrette. Our friend Denise has been talking up a raw summer squash salad - julienned yellow squash with lemon juice, olive oil, and parmesan. Here's what I found online that sounded similar. Let your inspiration guide you!

Dill. I found a rather wholesome sounding recipe for homemade Ranch Dressing - The perfect dip for Kohlrabi sticks! cucumber and dill are always good friends, as well. Here's a creamed cucumbers recipe.

Tuscan Kale. Your old friend! sautee it up with plenty of garlic and olive oil. taste for salt! Put it in a pasta, a pizza, a frittata, or in a container in the freezer to enjoy later.

Spring Onions. superb grilled. excellent sauteed along with the fennel, or roasted for that matter. slice thin to go with a diced cucumber salad. yippee!!
Posted 7/9/2011 7:01pm by Christy and Chris Kantlehner.

Hi folks! Mrs. Kantlehner here. Just getting to the email for this week's share. Can I use my wedding as an excuse? Anyway, hope you all handled the box without your training wheels!! We had a beautiful wedding and we are so happy with how everything went. Thank you all for the kind words of support!!!
We love growing vegetables and look forward to the real blossoming of the summer veggies in the upcoming weeks :)

Red Cabbage. Slaw for the BBQ. Pickled Red Cabbage is a nice condiment to prepare and have ready to serve with slow roasted pork or whatnot. I’ve had delicious braised red cabbage. Or even sautéed red cabbage in a grain salad. check out the gingered cabbage and carrots recipe on the website.

Purple Kohlrabi. My aunt once asked me, “what’s the hand grenade vegetable at the bottom of the box?” Great question. It’s a kohlrabi. It is in the brassica family, along with cabbage, broccoli, turnips, etc. You can have it raw or cooked. Either way, it should be peeled. I usually approach a kohlrabi with a large chef knife and hack a slice off the bottom so it will sit flat, then sit it down and proceed to carve off the peel in curved top to bottom slices. Inside, you find a kind of dense white flesh that is crunchy and refreshing and tasty. Something like a broccoli stem, jicama, radish/potato, or something. You can shred it onto a salad, chop it into matchsticks for a slaw, roast it for a side “starch, “ even marinate and grill.  Kohlrabi takes on flavors well. I like to include it in the diced veggies under a roasted chicken. Kohlrabi sticks are delicious with dip. You can whip up a quick dip by throwing together some sour cream, garlic powder, chopped dill or basil or parsley or fennel fronds or some sort of combo, and a squeeze of lemon. Taste for salt and pepper and you beautiful purple-skinned hand grenade should disappear!

Fresh Onions. So sweet when cooked. These would be perfect in a sautée with diced zucchini and basil.  Also just the type of onions to halve and stick on a skewer on the grill.

1 Lb Broccoli. Maybe broccoli slaw? Use it soon. This broccoli has had it with the heat.

1 pint Sugarsnap Peas. Edible pods. Snap off the stem end and unzip the string. Get some butter melting in a pan with a splash of olive oil to be a little healthier. Throw in the peas. Keep tossing until desired greenness and crunchiness. You can add flair by tossing in a little chopped mint. These are perfect in a sautéed vegetable medley. You can definitely snack on them raw or even slice into a salad. Enjoy!

Golden Beets. The golden colored beet is just a different variety of your usual red beet. The flavor is very similar. I would love to collect any descriptions of the difference in flavor. Nuances. One thing is for sure – you’ll never be caught red handed peeling these beets. And they will never disturb a fussy chef’s plating scheme.

1 Bunch Basil. You could certainly make a pesto with this bunch. Pull the leaves off the tougher stems and throw them in a food  processor with a decent amount of good olive oil. Whiz that up. Add a pinch of salt, half a lemon’s juice, some toasted nuts (cooled down), some pepper, perhaps a little arugula or parsley for something different, and a half handful of grated parmesan. Play with it. Just keep tasting. Either use it right away or pack into small containers in the fridge. I make pesto pasta, pesto grilled cheese sandwiches, chicken breasts rubbed with pesto and roasted, pesto pizza. And when I’m desperately hungry – crackers dipped in pesto. You could class that up into a nice bruschetta with pesto and some nice melted cheese. Ah, my latest basil creation was a basil vinaigrette. (Rule of thumb for vinaigrettes: throw in some form of diced onion/garlic, a tsp of Dijon, something sweet like a tsp of jam or honey, then 1 part vinegar (any kind or combo), and 3 parts oil (yummy olive oil, organic canola oil, or a combo). For my basil vinaigrette I used some diced red scallions, a tsp of Dijon, a tsp of currant jam, 1/3 cup of balsamic vinegar, and blended in the blender (a vigorous whisking would be fine. ) Then I added 1 cup of half and half olive oil and canola, drizzling it into the blender as it continued to blend the vinegar. I tasted for salt and pepper, threw in a handful of basil leaves and let it go once more. Taste again. Sugar is also an option for adjusting the flavor or a dressing. Voila!)

3 Heads of Lettuce. Oh, Lettuce. Can you ever grow tired of lettuce? Aside from homemade, our top favorite dressings of late have been from Brianna’s: Ranch, French. Marie’s Blue cheese, and Annie’s Goddess is a classic.  We can’t claim we are purists!

Bag of Arugula. The perfect base for a roasted golden beet and goat cheese salad, served with a homemade basil vinaigrette. The simplest arugula salad is just the coarsely chopped arugula, salt and peppered, drizzled with lemon juice and then olive oil, finished with shaved parmigiano-reggiano. Chopped arugula is also nice in a sandwich or mayo in a sandwich. You can even wilt it into a hot pasta or on top of a hot pizza with prosciutto. feel free to use it as an herb, as well.


One Large Zucchini. You can make a zucchini go far by slicing it thin :) You can marinate chunks of zucchini and grill them on a skewer. One of our friends makes zucchini roll-ups for her vegetarian family. Just slice the zuke in thin slices lengthwise and make little rolls, using a ricotta and herb filling, like what you would make for a ravioli or lasagna, Place in a baking pan with olive oil and bake, covered until just tender then remove the foil to brown them. Perhaps with some parmesan on top. I found a recipe online for grilled zucchini roll ups. Sounds good. You could certainly use the arugula instead of spinach.