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Posted 10/26/2011 5:39pm by Christy and Chris Kantlehner.

You did it! Some of you for three years!!! Congratulations and Thank You for Supporting Us! We hope you have discovered some new vegetables and/or recipes and have enjoyed being a part of the CSA. We certainly feel very fortunate to have you as customers! I will send an email with renewal information in the next couple weeks. We give you all a chance to renew and then open up shares to the waiting list. More details later. For now, get cozy in the kitchen, cause it's getting cold out there!!

1 Head Garlic. Glorious Garlic. If you have a mortar and pestle it is quite exciting to make a garlic-chilli paste. I like to smash up garlic, salt (for abrasion as much as for flavor, perhaps), and little dried Thai hot peppers, cracked open and seeds removed. I use that for the base of the dressing I make for a Napa Cabbage Slaw.  You could also add it to some onions and use as the base for a stir fry or soup.

2 lbs Mixed Beets. These can stay in the back of the fridge in a plastic bag for some time. You can roast them and serve as a side or on a salad. Raw beets are not bad. A shredded salad of beets and carrots with a light dressing and some fresh parsley is quite yummy.

1 bunch Hakurei Turnips. These are the tender turnips that you can eat like a radish. The greens are pretty nice too. You guessed it, just sautee them up with garlic and olive oil. If you are going to cook these turnips, just sautee them lightly in butter. They will not hold up to a long oven-roasting.

1 small bunch of Carrots. Shiny, delicious, young carrots. A quick steam is a great way to prepare larger pieces of carrots or whole peeled baby carrots for a sautee – think garlic or ginger and a pinch of brown sugar, splash of orange juice. Shred onto a salad. Chop for a soup. Roast along with your other hard veggies.

1 Butternut Squash. These should be cooked this week or next. We have been under attack from Chipmunks and Gray Squirrels in the greenhouse, where our squash was curing. The little devils would take a bite of each one. If we threw them all out, we wouldn’t have enough to give you a squash for the last share, so most of these have marks and therefore won’t store long. The last time we distributed the Butternut we also got a few reports that they were rotten inside. If this happens to you, please come see us at the stand for a replacement. Same for onions. If you got some rotten ones, please come get some at the stand to take their place.

2 lbs Mixed Potatoes. Adirondack Red, which are pink-fleshed, and Yukon Gold. Roast or boil. It is a great time of the year for those cozy mashed potatoes.

1 bunch Tuscan Kale. Cooked greens are a good side and are probably even good mixed with roasted roots. Finely chopped Kale, sautéed with garlic could go inside Enchiladas with a Salsa Verde (made with tomatillos).  White Beans are another good partner for kale. You could make a very simple soup with onions, garlic, kale, white beans, and chicken stock.

3 heads lettuce. Time for a nice fall salad. I love a salad with toasted nuts (walnuts, pecans, or hazelnuts), a soft cheese (goat, feta, blue), and dried cranberries.

2 lbs Red Onions. Try that Red Onion Jam or Caramelized Onions or just make lots of tuna salad! Slices are great on a burger or a Cheddar Melt. Or in a black bean, garbanzo bean, or pasta salad.

1 Celery Root. Use it whenever you start a soup or stew, boil it along with your taters for mashers. Make a half potato half celeriac gratin. Shred it on a salad. Dress Julienned Celery Root with a Dijon, Honey, Citrus Vinaigrette.  Or just roast it. 

1 bunch Cilantro. I love the smell of Cilantro! My dad told me today that Julia Childs did not like cilantro! She must not have had it prepared right! Cilantro is the magic ingredient to turn a jar of salsa into a tasty dip for tortilla chips. It is wonderful in a quick miso soup or in a broth with chicken stock, coconut milk, and lime juice. Cilantro is perfect to finish Nachos with or put in a burrito. Tequila, lime, onion, and cilantro makes a super marinade for chicken, shrimp, or fish on the grill. Chopped onions and cilantro along with some sliced cabbage and white fish are one of the keys to fish tacos.

1 head Broccoli. Don’t forget to check for caterpillars.  One of my favorite combos is garlic and soy sauce for an easy sautee or grilled dish.

1 Bag Fall Salad Mix. Our special mix of fall greens for your salad bowl. These greens are tasty! I enjoyed a kind of weird sandwich on my way out the door last Saturday to waitress at Al Forno. Wheat bread spread with cream cheese and drizzled with balsamic vinaigrette, a handful of our fall mix and a handful of clover sprouts. Weird but good. Have you ever tried a peanut butter and scallion sandwich? It’s a lot better than it sounds.

 

Posted 10/24/2011 12:52pm by Christy and Chris Kantlehner.
Hi Farm Friends!
This is the last week of the regular season! But it's not over yet!

White Barn Farm's Roadside Stand will be open Tuesday, Wednesday, Friday this week 3pm to sunset.
Jordan Brothers Seafood will be at the stand both Friday afternoon and for the Saturday HarvestWeen Market.

Check out our HarvestWeen Page for more details about this Saturday's Market
October 29th, 10am to 4pm 

Please join us! It should be fun! You can support some local artists, farmers, animal lovers, beekeepers, coffee roasters, and bike-powered cider press enthusiasts!!! 

New This Year!
White Barn Farm and Jordan Brothers Seafood will continue to be at the stand,
Saturdays Only, 9am to 1pm, November 5th to December 17th
(except the Saturday after Thanksgiving, November 26th)
Bundle Up and Join Us!

Tasty News!
Brambly Farm has started taking deposits for Thanksgiving Turkeys and is now offering Pastured Pork Sampler Packs, in addition to Full and Half Pigs. 

CSA Members:
This is the last week of the CSA. If you're concerned about what to do with your box you can bring bags to this week's pick-up and leave your box here. You may also save it for next year or bring it back to us on some Saturday Nov. 5 - Dec. 17. 
Posted 10/23/2011 1:15pm by christy raymond.

Hi there Holiday Feasters! Most of you White Barn Farmstand shoppers and CSA members are familiar with the Brambly Farm eggs we have available for sale, but laying hens aren't the only animals loving life over in Norfolk!

For a wonderful locally raised heritage turkey for your Thanksgiving Table, Brambly Farms has your bird!

This year the O'Harte Family is raising
Bourbon Red and Heritage Bronze turkeys.
They will be ready for pick-up on Monday and Tuesday prior to Thanksgiving,
November 21 & 22.
A $25 deposit is required to reserve a turkey and the price is $5.95 per lb.
Expected weights are 14 to 24 lbs, making the cost somewhere between $80 and $150.
To reserve a turkey, please send a deposit check made out to Brambly Farms
Include a note giving your Name, Phone Number, Email, and Choice of Breed 
Mail to: Brambly Farms, 84 Cleveland St., Norfolk, MA 02056.
-------------------
Raising pigs is truly the specialty at Brambly Farm. The family raises special Heritage Breeds such as Large Blacks, Berkshire, and Tamworths. The quality of their care and lifestyle is exceptional. The pigs clear forest, root around, and get to be pigs! The quality of the meat is superior and local chefs have been noticing! Brambly Farm's pork is now being served in 14 local restaurants so its always possible to sample it during a nice evening out .
5 lb and 10 lb Pork Sampler Packs will be available at the same time as turkey pickups,
Monday and Tuesday, November 21 & 22 and then through Christmas, too.
 5 lb packs are $8.00 per lb ($40)
10 lb packs are $7.50  per lb ($75)
Sampler packs will contain some combination of chops, smoked meats, bacon and ground pork
 
 Brambly is also offering Full and Half Pigs, custom cut to customer choices.
These will be available in early December & January.
Orders are being accepted now and require a $100 deposit. 
Half Pigs are $5.50 per lb hanging weight
Full Pigs are $5.00 per lb hanging weight
Brambly Farm uses the USDA meat processor in Groton MA and includes all fees in the price per lb cost.  It takes about two weeks to get back the fresh custom cut meat and another two weeks until the smoked meat is finished.
---------------------
For more information about the farm, and to see pictures, visit: www.bramblyfarms.com
  
 

 

 

Posted 10/23/2011 12:45pm by christy raymond.

This is a recent email from Phil Johnson, the man behind Sheldonville Roasters. He is always educating about the different coffee he roasts. Anyone who has bought his coffee at our farmstand is surely familiar with the quality of his product. I thought I would share his latest triumph!

To be added to the Sheldonville Roasters mailing list send an email to: sheldonville.roasters@gmail.com

To meet Phil and try a cup of freshly brewed coffee made from freshly roasted beans, visit him at our "HarvestWeen" Market on Saturday, October 29th, from 10am to 4pm (brewed coffee maybe on the earlier end). The delicious coffee should be a great accompaniment to the baked goods for sale to fundraise for the 4Paws Animal Shelter. Hope to see you there!

Hi Folks,

You're receiving this email because at one point in time you contacted me about purchasing my coffee.
I would like to take the opportunity to let you, my customers know that, as of this evening, I am now one of the 100 or so licensed coffee Q Graders in the United States.
Last week I participated in a week long battery of tests (twenty-two to be exact) to become a Coffee Quality Institute (CQI) (http://coffeeinstitute.org) certified and licensed quality, or "Q" grader for specialty coffee.  A Q Grader's mission is to "consistently and accurately asses coffee quality, both  cup and grade for samples submitted to the In-Country-Partner (ICP) to be Q Graded and issued a Q Grading Certificate or a Technical Report." This is especially important because Q Graders provide feed back to coffee farmers to identify where quality improvements could be made and advise management about lot separation and/or blending which leads to higher average prices that are received for coffee.  Higher quality means higher prices and higher prices ultimately results in a better livelihood for farmers and pickers and those who work at the coffee mill processing the cherries.  In short, better coffee, better quality of life for all parties in the supply chain which includes you, the consumer.
In a nutshell, you can think of a Q Grader as the coffee equivalent to a "Master of Wine" (http://www.mastersofwine.org/).  Although it was not a six month ordeal that included a dissertation to write, the testing was quite rigorous and we had many academic casualties in our class.  Of the 10 participants, only three of us made it through.  The testing was, for the most part, all physical.  These were tests you could not study for.  It involved a lot of sniffing, tasting, slurping and spitting and evaluating.  We cupped approximately 500 cups of coffee during that week.  Some coffees were drop dead outstanding and others were the equivalent to dumpster juice.  After the week was out, my tongue was quite raw and the course took its toll both physically and mentally.  Being locked in a room in a quonset hut with 10-15 other people for a week was a lot like a combination of Survivor meets X-Factor meets American Idol meets Real World meets Big Brother but without the narcissistic personality disorder.  
So what does my certification mean to you as one of my customers?  What this means is that I am well qualified to judge coffee quality and you will be able to have the confidence that you will be purchasing specialty coffee at the best price available.  I will be able to bring you the "best in class" coffees that meet our retail price point (which is now $10 per pound).  Granted, you will not see any #1 Panamanian $75 per pound Cup of Excellence (COE) coffees on my offering list, but you will be guaranteed that the coffee you buy from me will meet the specialty coffee standard.
In four words, specialty coffee can be summarized as "tastes great, no defects".  Specialty coffees are rated on a number of attributes like Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Sweetness, Clean Cup and an overall impression of the coffee.  We also make notes and ding points if there are any defects or mild "taints".  In the end, the coffee will meet specialty standards if it achieves a total score of 80 points or greater rated by at least three licensed Q graders.  The coffee also needs to pass a green coffee sample evaluation (for washed Arabica coffee only) where there are no primary defects and a maximum of five secondary defects.  
So now that I have bored you to tears, I just want to say that all the single origin coffees that I offer meet the specialty coffee standard (although they may not be officially so certified by CQI).  Just because I'm only charging $10 per pound does not mean that it is sub-standard or commercial grade coffee.  My company's mission is to provide my local community and neighbors with fine quality, freshly roasted, specialty coffee at a reasonable and affordable price.  My homemade roasting equipment and working with very little overhead and limited distribution (and having a full time job someplace else) allows me to fulfill that mission for the time being.  And now, my recent certification and license will help ensure that I will excel at that mission.  A good example of that value is that I am offering Ethiopian Sidamo Ardi for my standard price of $10 per pound.  If you do a google search for Ethiopian Sidamo ARDI (http://tinyurl.com/5sr7vhs) you will find on a website that does coffee reviews, that this particular coffee is being sold for over $22 per pound (the equivalent of $17 for a 12 ounce bag). Feel free to do other searches for my other coffees like Ethiopian Yirgacheffe Kochere or my El Salvador "Santa Rita" or my Organic Mexican Chiapas (which I haven't introduced yet but will as soon as I come up with a decent animal icon for the label).  You will see that you are enjoying these particular specialty coffees that are locally roasted and you don't have to mail order them from Chicago, LA, or New York.  In short, I base my purchasing decisions primarily on taste and then by price. My ultimate goal is to be to coffee what Jeannie Rogers is to wine.
Anyway, my apologies for having to wade through my screed but I felt that since you folks on this list are my staunchest customers, I felt that I should give you some bragging rights and ammunition when you're at your cocktail party and you get into a "my local roaster is better than your local roaster" argument.  
Thanks for listening and I really do appreciate your business.  
Oh! I almost forgot -- White Barn Farm (http://whitebarnfarm.org) still has decaf, Call of Cowthulhu, the really delicious San Angelo Organic Guatemalan and a few others left but I'm delivering some Tippy LaVache Zut Alors! French Roast tomorrow since they ran out and people have been asking.  
Anyway, that's all for now and as always, if you wish to be taken off the email list, please let me know.  I'll be happy to comply and won't take it personally.
Phil Johnson
Sheldonville Roasters

 

 

Posted 10/18/2011 3:47pm by Christy and Chris Kantlehner.
Yay for a sunny pick-up day! 

This week in your box you found:

1 bunch of Broccoli Raab. This is your cooking green for the week. Raab is kind of a love-it or hate-it vegetable. Hopefully you'll like it. It is a bitter green (great for your liver). I think it loves to be sauteed with olive oil, garlic, crushed red pepper, and served with some grilled spicy italian sausage. You could do a pasta version of this by slicing the grilled sausage and coarsely chopping the raab, cooked with the garlic, oil, and chilli flakes. A big, ridged shell pasta would probably be nice, served with a few big dollops of nice ricotta cheese (like from Narragansett Creamery)

Purple-top turnips. these are the kind of turnips you want to roast or put in a beef stew. They are sharper raw than our tender little salad turnips. But cooked, they get very sweet. What a classic fall flavor! To Roast your turnips, scrub or peel, then dice and toss with olive oil salt and pepper. put on a baking sheet and into a 375 degree oven until fork tender - maybe 25-30 minutes, turning once in the middle. they are perfect in a medley with carrots and celery root.

1 bunch of carrots. good old crunchy orange carrots! you may want to make a ginger-carrot soup at this time of year, or glazed carrots, or shred them on your fall mix for a tasty salad. carrot sticks and hummus is a good snack. And they are essential to soups and stews and roasted root medleys.

1 small head of Cabbage. Crunchy Slaw tastes so good at this time of year. I made a quick slaw to put on pulled pork, which we finally made for the first time over the weekend - so easy! just get a big pork butt or shoulder and put it in the crockpot with a beer for 24 hours. shred and add BBQ sauce. we had pulled pork sandwiches with homemade pickles and a quick, easy slaw made with mayo, slivered red onions, a tsp of dijon mustard, chopped parsley and half a lemon. For a slaw with an asian flair try this recipe for spicy cilantro peanut slaw  

Broccoli. Finally! it's ready! Our broccoli has been very resilient. I am so proud that it is producing such nice crowns. Broccoli is great steamed or roasted  or grilled (the latter two if you marinate them with oil or soy sauce and balsamic vinegar or something). I just saw the suggestion of tossing broccoli with buttered bread crumbs to make a tasty side dish. see you later, velveeta. Broccoli is also a good ingredient in a veggie lasagna, a tofu stir-fry, a frittata or quiche. Here is a recipe for Broccoli Slaw.  We hope you like it! Break apart the crown to check for green caterpillars or soak in salted water to ditch them.

2 lbs Yellow Onions. How about an apple-onion chutney? 

2 lbs of Sweet Potatoes. yes! sweet potatoes can be different colors and can be white inside! These are delicious roasted. Cut them into french fry shapes and roast and you have sweet potato fries. Chris made an excellent dish to bring to a potluck BBQ the other night. He filled a cast-iron pan with sliced rounds of sweet potatoes, onions, garlic, jalapenos, and some magic seasonings, covered it with foil and put it on the grill when everyone was done grilling. It slow cooked there, Chris tossed it a few times. Magnificent!

1 head of Garlic. enjoy!

bundle of sage and thyme. thyme is magic with roasted veggies. I oven-"fried" chicken breasts the other day - flour, egg wash, panko bread crumbs and placed them on a baking sheet sprayed with oil and with whole sage leaves laid out under each chicken breast. The sage leaves crisped up and seasoned the meat, and made a wonderful presentation when I turned them over. kind of fun! You can hang these herbs up to dry it you don't find a use for them right away. I love throwing branches of thyme into slow-cooking wild mushrooms and garlic or caramelizing onions. just remove the twig before serving.

2 little heads of lettuce. here are some fresh greens to accompany your hearty fall dishes.

1 bag of Fall Salad Mix. tasty array of mustard greens, baby kale, baby spinach. wash, spin, and put in a salad bowl. this would be a good candidate for wilting, too.
Posted 10/7/2011 9:05pm by Christy and Chris Kantlehner.
Hi everyone! Thanks for all bringing back your boxes! and even some pint and quart containers. gracias! It was an encouraging Friday afternoon at the farm. We had a surprisingly wide variety of items to offer, despite the overnight frost. At this time of year it is to be expected and pretty much just knocks back the green bean foliage, the flowering lemon basil we were using for flowers and the sweet potato foliage. The clear fall day felt so good. Thank you for all of your support, team! Three more weeks, for anyone who has lost count!

This week's share contained:

Tuscan Kale. maybe this is your week to make Kale Chips. I think a Kale Frittata is delicious. and the pasta recipe with kale, bacon and sun-dried tomatoes on the website always sounds enticing. Cooked kale does freeze okay. you could be very happy to see it in there in February.

2 lbs Yellow Onions. The start to any dish, any soup, a gratin. grill, roast, sautee, stir fry. the other day i even shredded an onion to put into a sausage patty mixture, along with parmesan in a can, herbs and bread crumbs, and an egg. I think shredded onion is key to a good meatloaf, as well.

1 head of garlic. excellent with the kale, green beans or broccoli, potatoes. i'm sure i don't have to herald its splendor. don't forget about garlic bread!

1 Butternut Squash. A wonderful treasure of a squash. This will store at a dry room temperature for quite a while. But the prospect of butternut raviolis, lasagna, risotto, soup, curry, roasted and mashed will probably have you butchering this on a big cutting board before you know it. our website and past emails offer lots of ideas.

1 Bulb of Fennel. If you love it the way you've been preparing it, maybe just carry on. But this is really a versatile vegetable. You must try the thinly shaved fennel salad/slaw. There is always the option of roasting it. You could do a gratin including the fennel. It is great sauteed with onions and sausage and is an excellent match for shellfish like mussels or fish in a tomato based stew. you could also try Alice Waters' Sauteed Fennel or this recipe for Baked Fennel with Gorgonzola

Bag of Mustard Mix. These spicy salad greens are back! An easy salad. just wash, spin, and add Annie's goddess dressing. Maybe you could shred some carrots on top to make it a little more colorful. Thinly sliced red onion and a pungent cheese such as a soft goat cheese, feta, or blue cheese are great for balancing the spicy mustards.

2 lbs of Rainbow carrots. Specialty carrots! I am a big fan of White Satin carrots, a new variety for us this year. They were planted alongside several other cultivars of colored carrots: Yellowstone, Atomic Red, and Dragon. White Satin grew so nicely! long, straight, large roots. magnifique! i think you will find them to be extra tender! To feature the carrots as a side you can cut them into sticks and steam them until just barely tender, then sautee them in a pan with olive oil and garlic.

3 leeks. Here is the novel item for this week's box! Lovely leeks. Our friend Alton Brown has a great idea for grilled braised leeks if you were going to be grilling something anyway. Apparently Alton did a whole show about leeks and has this five-star leek potato soup recipe to offer as well. Or travel in culinary terms to Switzerland for a potato-leek rosti, courtesy of Emeril.

2.5 lbs of yukon gold potatoes. available for that potato-leek soup or for roasting along with your fennel, onions, and carrots. a potato is a good addition to vegetable soups such as carrot or butternut to give them a little more substance. if you are tired of roasted potatoes try changing up how you cut them - french fry shaped, diced, thin rounds. Fresh herbs and onion and/or garlic add lots of flavor, too. 

a small bag green beans. this is a fairly small portion so I recommend adding these to a dish to make them stretch a little bit. or if there are just two for dinner steam up those green beans, then throw them in a hot fry pan with garlic and olive oil (and chilli flakes if you like it hot) to flavor them up. While we were weighing and packing we thought of scalloped potatoes and onions with diced ham and chopped green beans as another way to feature the beans while feeding an army. 
Posted 10/7/2011 9:04pm by Christy and Chris Kantlehner.
Hi everyone! Thanks for all bringing back your boxes! and even some pint and quart containers. gracias! It was an encouraging Friday afternoon at the farm. We had a surprisingly wide variety of items to offer, despite the overnight frost. At this time of year it is to be expected and pretty much just knocks back the green bean foliage, the flowering lemon basil we were using for flowers and the sweet potato foliage. The clear fall day felt so good. Thank you for all of your support, team! Three more weeks, for anyone who has lost count!

This week's share contained:

Tuscan Kale. maybe this is your week to make Kale Chips. I think a Kale Frittata is delicious. and the pasta recipe with kale, bacon and sun-dried tomatoes on the website always sounds enticing. Cooked kale does freeze okay. you could be very happy to see it in there in February.

2 lbs Yellow Onions. The start to any dish, any soup, a gratin. grill, roast, sautee, stir fry. the other day i even shredded an onion to put into a sausage patty mixture, along with parmesan in a can, herbs and bread crumbs, and an egg. I think shredded onion is key to a good meatloaf, as well.

1 head of garlic. excellent with the kale, green beans or broccoli, potatoes. i'm sure i don't have to herald its splendor. don't forget about garlic bread!

1 Butternut Squash. A wonderful treasure of a squash. This will store at a dry room temperature for quite a while. But the prospect of butternut raviolis, lasagna, risotto, soup, curry, roasted and mashed will probably have you butchering this on a big cutting board before you know it. our website and past emails offer lots of ideas.

1 Bulb of Fennel. If you love it the way you've been preparing it, maybe just carry on. But this is really a versatile vegetable. You must try the thinly shaved fennel salad/slaw. There is always the option of roasting it. You could do a gratin including the fennel. It is great sauteed with onions and sausage and is an excellent match for shellfish like mussels or fish in a tomato based stew. you could also try Alice Waters' Sauteed Fennel or this recipe for Baked Fennel with Gorgonzola

Bag of Mustard Mix. These spicy salad greens are back! An easy salad. just wash, spin, and add Annie's goddess dressing. Maybe you could shred some carrots on top to make it a little more colorful. Thinly sliced red onion and a pungent cheese such as a soft goat cheese, feta, or blue cheese are great for balancing the spicy mustards.

2 lbs of Rainbow carrots. Specialty carrots! I am a big fan of White Satin carrots, a new variety for us this year. They were planted alongside several other cultivars of colored carrots: Yellowstone, Atomic Red, and Dragon. White Satin grew so nicely! long, straight, large roots. magnifique! i think you will find them to be extra tender! To feature the carrots as a side you can cut them into sticks and steam them until just barely tender, then sautee them in a pan with olive oil and garlic.

3 leeks. Here is the novel item for this week's box! Lovely leeks. Our friend Alton Brown has a great idea for grilled braised leeks if you were going to be grilling something anyway. Apparently Alton did a whole show about leeks and has this five-star leek potato soup recipe to offer as well. Or travel in culinary terms to Switzerland for a potato-leek rosti, courtesy of Emeril.

2.5 lbs of yukon gold potatoes. available for that potato-leek soup or for roasting along with your fennel, onions, and carrots. a potato is a good addition to vegetable soups such as carrot or butternut to give them a little more substance. if you are tired of roasted potatoes try changing up how you cut them - french fry shaped, diced, thin rounds. Fresh herbs and onion and/or garlic add lots of flavor, too. 

a small bag green beans. this is a fairly small portion so I recommend adding these to a dish to make them stretch a little bit. or if there are just two for dinner steam up those green beans, then throw them in a hot fry pan with garlic and olive oil (and chilli flakes if you like it hot) to flavor them up. While we were weighing and packing we thought of scalloped potatoes and onions with diced ham and chopped green beans as another way to feature the beans while feeding an army. 
Posted 10/4/2011 7:26pm by Christy and Chris Kantlehner.
Hi everyone! Thanks for all bringing back your boxes! and even some pint and quart containers. gracias! If anyone arrived after dark and didn't see the sign with my phone number or find us across the street, you can definitely pick up your share during the stand tomorrow (3pm to sunset). Give a call if you have questions. Christy: 774-210-0359.  The cold rain did not encourage us to linger at the stand this evening. May the inspiration of your fresh produce and the heat of your oven and stove dry you out and warm you up so all you notice is cozyness. Thank you for all of your support, team!

This week's share contained:

Tuscan Kale. maybe this is your week to make Kale Chips. I think a Kale Frittata is delicious. and the pasta recipe with kale, bacon and sun-dried tomatoes on the website always sounds enticing. Cooked kale does freeze okay. you could be very happy to see it in there in February.

2 lbs Yellow Onions. The start to any dish, any soup, a gratin. grill, roast, sautee, stir fry. the other day i even shredded an onion to put into a sausage patty mixture, along with parmesan in a can, herbs and bread crumbs, and an egg. I think shredded onion is key to a good meatloaf, as well.

1 head of garlic. excellent with the kale, green beans or broccoli, potatoes. i'm sure i don't have to herald its splendor. don't forget about garlic bread!

1 Butternut Squash. A wonderful treasure of a squash. This will store at a dry room temperature for quite a while. But the prospect of butternut raviolis, lasagna, risotto, soup, curry, roasted and mashed will probably have you butchering this on a big cutting board before you know it. our website and past emails offer lots of ideas.

1 Bulb of Fennel. If you love it the way you've been preparing it, maybe just carry on. But this is really a versatile vegetable. You must try the thinly shaved fennel salad/slaw. There is always the option of roasting it. You could do a gratin including the fennel. It is great sauteed with onions and sausage and is an excellent match for shellfish like mussels or fish in a tomato based stew. you could also try Alice Waters' Sauteed Fennel or this recipe for Baked Fennel with Gorgonzola

Bag of Mustard Mix. These spicy salad greens are back! An easy salad. just wash, spin, and add Annie's goddess dressing. Maybe you could shred some carrots on top to make it a little more colorful. Thinly sliced red onion and a pungent cheese such as a soft goat cheese, feta, or blue cheese are great for balancing the spicy mustards.

2 lbs of white and red carrots. Specialty carrots! I am a big fan of White Satin carrots, a new variety for us this year. They were planted alongside several other cultivars of colored carrots: Yellowstone, Atomic Red, and Dragon. White Satin grew so nicely! long, straight, large roots. magnifique! i think you will find them to be extra tender! To feature the carrots as a side you can cut them into sticks and steam them until just barely tender, then sautee them in a pan with olive oil and garlic.

3 leeks. Here is the novel item for this week's box! Lovely leeks. Our friend Alton Brown has a great idea for grilled braised leeks if you were going to be grilling something anyway. Apparently Alton did a whole show about leeks and has this five-star leek potato soup recipe to offer as well. Or travel in culinary terms to Switzerland for a potato-leek rosti, courtesy of Emeril.

2.5 lbs of yukon gold potatoes. available for that potato-leek soup or for roasting along with your fennel, onions, and carrots. a potato is a good addition to vegetable soups such as carrot or butternut to give them a little more substance. if you are tired of roasted potatoes try changing up how you cut them - french fry shaped, diced, thin rounds. Fresh herbs and onion and/or garlic add lots of flavor, too. 

a small bag of either broccoli or green beans. sorry, folks. we didn't have enough of either one to put in the share so we decided to let you decide. Either one was a really small portion so I recommend adding these to a dish to make them stretch a little bit. or if there are just two for dinner steam up those green beans, then throw them in a hot fry pan with garlic and olive oil (and chilli flakes if you like it hot) to flavor them up. While we were weighing and packing we thought of scalloped potatoes and onions with diced ham and chopped green beans as another way to feature the beans while feeding an army. You could make a broccoli quiche or egg scramble or add broccoli to a stir-fry.
Posted 9/29/2011 9:43pm by Christy and Chris Kantlehner.
Hello CSA!

The rain is pouring down hard right now, my cue to get inside and type you an email about this week's share. We are approaching the final four weeks of the CSA! It is truly hard to believe. Broccoli is right around the corner, which is exciting and the leeks look pretty good, despite the weed invasion.  Our earlier cover crop, oats & peas, is growing beautifully with this warm weather. They should be able to form a little straw mat to protect the soil during the winter. Today's rain is sure to germinate the rye and vetch that was seeded Monday where the winter squash was this year. That crop will live through the winter and continue to capture solar energy, fix nitrogen from soil air, and protect the soil right into spring.
The days are noticeably growing very short! We will begin closing down the farmstand around sunset, rather than right at 7pm. If you can't pick up until after dark just give us a call and we can arrange for you to come pick it up back across the street. Thanks for understanding!

In your box this week you found:

1 Acorn Squash. Slice vertically, scoop out the seeds and roast or slice then roast. There are two ideas for stuffed acorn squash on our website: with Herbed Stuffing and with Apple Stuffing

1 Quart of Fingerling Potatoes. Enjoy these tasty little morsels! Alton Brown has an easy description of a good preparation for fingerlings on the food network website.

2 lbs of Red Onions. How about making an onion marmelade to serve with cheese and put on sandwiches? Here is a recipe for Grilled Cheese with Red Onion Jam. Caramelized onions are a great pizza topping, especially with some fresh thyme and sauteed mushrooms. We've discovered that the Franklin Shaw's has excellent pizza dough balls - the ones with the cornmeal. Every pizza we've made with them has been delicious!

1 bulb of Fennel with some fronds.  Here is a nice side-dish idea - Grilled or Griddled Fennel and Onions with Parmesan. Here is an idea for a pasta with Italian sausage, onion, fennel, and tomato. Don't hesitate to try this veggie raw to see if you might enjoy it just dipped in olive oil with salt or just as a crunchy refreshment.  Fennel can work anywhere you'd use celery in a recipe and can be shaved thin on a mandoline to make a fresh salad - especially good with red onion and citrus, i say. The fronds can be chopped and thrown on a dip or in a marinade for shrimp or fish. 

1 bunch of Winterbor Kale. Here is a bunch of the more traditional kind of kale. Perhaps this is your chance to make the Portuguese specialty Kale Soup, which is actually a chicken broth based soup with spicy sausage. Our website has this recipe for Caldo Verde.

1 bag of Arugula. salad. I chopped some arugula and wilted it into a bowl of pasta carbonara i had just whipped up (pasta with bacon, egg, and parmesan). It was the perfect element of spice and freshness to liven up the dish.

a bunch of white beets with good tops for cooking like swiss chard. roast up the roots and sautee the greens with olive oil and garlic.  Then serve it as a side or put it in an enchilada, quesadilla, pasta, or maybe a green lasagna. 

Kohlrabi. this alien veggie must be familiar by now. Take off the peel of the bulbous stem and dice it for roasting or shred it for a slaw or make sticks for crunching with hummus or dip.

1 green pepper. maybe this can be a component of your green veggie lasagna. Garlic, onions, chard, peppers, parsley. Got any pesto in the freezer? Jazz it up with some cheeses and nuts and good olive oil and voila!

1 bunch of parsley. flavor and nutrients. chop it and finish your dishes with it. Parsley is essential to linguine with clams. Mint and parsley are often paired in middle eastern cooking. tabouleh is another good choice.

1 baby lettuce. salad. sandwich. 
Posted 9/20/2011 6:53pm by Christy and Chris Kantlehner.
1 Quart of Purple Potatoes. lovely color, huh? I find these potatoes to be a wonderful texture for roasting. Just toss with some olive oil, salt, pepper, and maybe some thyme leaves or rosemary and roast on a baking sheet in a 375 degree oven, turning once with a spatula, until fork tender. They'd go nicely alongside hunks of onion, carrot, and/or garlic.

2 Celery Roots. (AKA Celeriac). This is probably the most unrecognizable item in this week's share. It is a big brown ugly orb with dense white flesh. 
Peel this root and dice or slice for oven roasting (just the usual baking sheet method). It is excellent in a medley of roasted roots - carrots, turnips, rutabaga, potatoes, sweet potatoes, or onions. If you are roasting a chicken all these same diced roots can roast right in the same pan with the bird.
A subtle way to enjoy this root is to boil pieces of the peeled, diced root along with the same amount of potatoes diced to the same size and make a mashed potato/celery root puree with some butter, half and half, and S&P. Similarly, you can substitute half of the potatoes for thinly sliced celery root in a gratin.

Celery root remoulade is a tradition in France. It is basically a slaw. Normally the root is peeled and made into very fine matchsticks with the help of that fancy kitchen tool, the mandoline. Alice Waters' cookbook, The Art of Simple Food (which would be super for any CSA member to own) has a reliable recipe for remoulade: 

"Cut away all the brown skin and small roots from about 1 lb of celery root. make a julienne - chop into 1/8 inch thick slices then slice into matchstick size pieces. toss with salt and 1 teaspoon of white wine vinegar.
in a small bowl, mix together: 2 TBsp creme fraiche (or substitute one egg yolk with 3 tbsp olive oil whisked in), 2 tsp dijon mustard, juice of 1/2 lemon, 2 tsp extra virgin olive oil, S&P. stir well, pour over the clery root and toss to coat. taste for salt and acid. the salad can be served right away or refrigerated for up to  day. 
She suggests serving this winter salad alongside other little salads such as marinated beets, carrot salad, arugula salad. Other variations are to add other julienned root vegetables such as rutabaga, carrot or radish or to toss with fresh arugula or to sprinkle with chopped parsley, chervil, or mint."
 

The restaurant, Oleana, in Cambridge served a wonderful twist on raviolis with thin slices of blanched celery root instead of pasta. some delicious filling and a sauce with wild mushrooms. yum. 

A box grater is all you need to make a grated salad of raw celery root and carrots, maybe with a light mayonaise based dressing with some mustard and lemon. some thinly sliced shallot or red onion would go well with this, perhaps some parsley. 

1 bunch of Tuscan Kale. If you need a new idea check out the Beet Kale salad that another Small Farm Central farm just added to the website. It looks good, but maybe best for adults. Consider making kale a filling in a quesadilla or in a cheesy baked pasta. It can also be the perfect touch to add to a chicken soup.

1 Napa Cabbage. Maybe this is your salad base this week. Normally, Napa is nice and sweet and crunchy so sliced up it is great for a salad, especially with an Asian-style dressing. sliced napa is also wonderful in veggie wraps, buffalo chicken wraps, and fish tacos. It can also be stir fried - just tossed in at the end to wilt down for a minute. Here is my favorite slaw recipe.

1 Butternut Squash. This should store at room temperature if you don't want to use it right away. Squashes can always be roasted in the oven - just sliced open and seeds scooped out. Roasted Butternuts make a nice puree for filling raviolis or for an unconventional lasagna or using in a pumpkin pie or muffin recipe. The ease of peeling a butternut makes it a great candidate for peeling, dicing, and making into a soup or risotto or just sauteeing on the stovetop. Curried squash definiitely works. 
For a traditional creamy squash soup I would dice it up, add a few coarsely chopped onions, a chopped carrot, a clove of garlic, a potato for texture, and cover it with stock. Cook until tender (in a pressure cooker makes this really fast) then puree with an immersion blender for the least dishwashing. Season with salt and pepper, a good pat of butter for richness, a dash or two of apple cider vinegar if it lacks tang, nutmeg, cinnamon, etc if you like that feel, curry and cayenne if you like that style. Some cream, milk, half n half if you want a true cream soup. Just keep tasting and adjusting until it is super great.
For something very different from an excellent cookbook for Southeast Asian cuisine, Hot, Sour, Salty, Sweet I highly recommend this recipe - in addition to the squash you'll need cilantro, coconut milk, stock, fish sauce, and shallots:
"Silky Coconut-Pumpkin Soup, Thailand, Laos: In a heavy skillet or on a charcoal or gas grill, dry-roast or grill 3 or 4 shallots, turning occasionally until softened and blackened. Peel, cut lenghtwise in half and set aside.
Peel the pumkin and clean off any seeds. cut into small 1/2 inch cubes. you should have about 5 cups of cubed pumpkin. place 2 cups canned or fresh coconut milk, 2 cups mild pork or chicken broth, pumpkin, shallots, and 1 cup loosely packed cilantro in a large pot and bring to a boil. add 1/2 tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. stir in 2 tbsp fish sauce and cook for another 2-3 minutes. taste or salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. reheat just before serving). generously grind black pepper over and finish with a sprinkle of fresh scallion greens to serve. freezes well."

Butternut Squash Risotto is another great recipe. A very good vegetarian option if you have vegetable stock on hand. I start out with finely diced yellow onions, sauteed in olive oil with a good pinch of kosher salt. When they are translucent, add the diced squash (the smaller dice the faster it cooks - just choose a size you want in your dish) and sautee until just becoming tender - at that point I usually remove half the mixture mostly to make space in the pan - but also to ensure that I have some good texture at the end. Add arborio rice to the pan (as much as you want - 2 cups is probably plenty for a family of four). Stir with your Italian grandmother's wooden spoon until it starts to crackle a little bit, get all the rice coated and tossed. then add white wine, just enough to almost cover the rice. stir thoroughly then let it sit until the wine is absorbed and more liquid is needed. Add a ladle or two of stock (homemade and heated in a saucepan next to your risotto if you are really on top of it - I sometimes just pour right out of the chicken stock box). stir thoroughly and wait for it to "talk to you" or crackle a little for more stock. continue stirring and waiting and adding more liquid. after a while you can start tasting for doneness. at this point, add the rest of the squash back in. al dente rice is what you are going for - i think that is the theory behind adding just a little liquid at once. At the end it is tasty to add something a little rich. a couple pats of butter or some shredded cheese - pecorino romano worked great. definitely add salt and pepper and make sure to taste for enough salt. you can be creative with your seasonings - curry, nutmeg, cinnamon, fresh sage or rosemary. crisped pancetta could be a nice accompaniment.

1 bunch of Hakurei Turnips. Some tasty morsels to enjoy like radishes. The tops aren't bad, either,  sauteed with olive oil and garlic! If you are going to cook these turnips, only do so briefly, since they are tender little guys.

1 Bell and 1 specialty sweet pepper. perfect for that stir fry or asian cole slaw.

2.5 lbs of yellow onions. let the caramelized onion recipes continue! or store them up in a basket for november. I finally added the French Onion Soup recipe to the website (even though it calls for red onions).

1 head of garlic

Little herb bundle with sage and thyme. This recipe for Penne with Butternut Sage Sauce  sounds nice. The ladies clipping the herbs this morning immediately wanted to roast a chicken upon smelling the aromas of these herbs. Thyme is perfect with roasted potatoes, wild mushrooms and eggs, chicken stock, you can decide!