Mailing list sign-up




Sign Up for the Farmstand CSA
Categories
Blog archives
Farmstand CSA Card Balance

Blog

Welcome to the blog.
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!

 
Posted 9/17/2011 9:37am by Christy and Chris Kantlehner.
Hello WBF Supporters!
It is a crispy Saturday Morning. We did not get frost here, but it was very very chilly. Popsicle fingers for the folks in the wash station!

Floyd from Burnshirt Valley Farm is at the stand selling pork and beef today. Doesn't this cool weather and the earlier darkness make you want to start cooking!? Last time he was down he still had whole chickens to sell, too. Could be some left . . . 

We have plenty ppof potatoes. Yes, Uncle Sam, red, white, AND blue taters!

We have an array of alliums: Our coveted beautiful garlic, cipollini onions, shallots, and nice red and yellow onions, too. Anyone feeling like caramelized onions or French Onion Soup? Try it with red onions. They work beautifully!

A couple of our fall friends hit the stand this week: celery root, fennel, and winter squash (just Acorn and Delicata for now). Tuscan Kale is Back for those of you who were so sad to see it go during its summer break.

The herb display has the most diversity yet: thyme, sage, mint, parsley, thai basil, and italian basil.

We have red, orange, and white carrots. red beets.

Fire up those ovens!

There are a few tomatoes left, but they are probably best for cooking. I can't take any more harassment about their disappearance, so here is fair warning: the tomatoes are pretty much gone :( moment of silence. 
 
But there are a few heads of lettuce if you get here soon. Small but perfectly formed butterheads. and some cheerful, crunchy red radishes to go on top.

Hope to see you very soon!

Oh yes, we do not grow fruits yet. but apples are now in season and you should go see our two excellent apple farms in Wrentham: Cook's Valley Farm on West St. and The Big Apple. Uncle Neal brought us half a bag of apples the other day and what a crispy delcious snack to cheer me and Meredith through our sad wander through the defunct tomatoes.

Check out this week's blog for some cooking ideas. and the recipe section of our website is always full of recipes. and you can search by ingredient.

that's all!!! Thanks so much for your fall support!
Posted 9/15/2011 8:30am by Christy and Chris Kantlehner.
Hello CSA!

This week in the box you found:

1 pint of cherry tomatoes. i am pretty sure this will be the last you will see of tomatoes in the box this season. indulge in a mourning period if you want to.

1/2 lb of arugula. wash, spin, roughly chop and you have the perfect bed for a roasted beet salad. Chop it more finely and use it more like an herb, including it on sandwiches or with eggs or pasta.

1 quart of tomatillos. The green fruits with the papery husk. Although some people claim to enjoy them raw, I find the true flavor of this fruit is brought out by cooking. One of our CSA members does a very tasty fresh salsa and one of his ingredients is chopped tomatillos. Sunday I made a couple of spicy dipping sauces for the taco bar we had after our kickball game vs. the crew at chez pascal (we won!). Anyway, at some point during the week I had roasted down some tomatillos. My method is to squeeze them all out of their paper into a colander, rinse well, slice them in half into a baking dish, drizzle with a little oil, and bake at 350 or so until the fruits have collapsed and are more of a sagey green color. I like to do these things when I have the oven going anyway - for beets or carrots and potatoes or tomatoes, etc. So to make the sauce I sauteed some garlic, onions, and hungarian hot wax peppers (i really wanted to keep the sauce green). While those were going I pureed the tomatillos and added the puree. When it was all cooked down I let it cool then put it in the blender and then added fresh chopped cilantro, lime juice, and adjusted with salt and pepper. You do not have to use so many blending steps - that's just the track i was on that day. You could make a delicious sauce by just sauteeing onions and garlic (and a hot pepper if you like spicy), adding raw tomatillos, maybe some stock to help it all cook down, and just waiting until it's  all cooked and tasting great. That is a wonderful sauce to make enchiladas with or just serve with grilled pork or chicken. Mario Batali shares a recipe from his babysitter from Acapulco. She boils the tomatillos then throws them in the blender and slow cooks chicken thighs and drumsticks in the sauce. Check it out.

1 bunch of collard greens. While I am on a batali kick how about his recipe for collards that he whipped up on good morning america? You can certainly scale down the recipe a bit and don't worry about not having the kale as well as the collards. Collards and bacon are a match made in heaven. A quick google search of those two words brought up this recipe from Gourmet Magazine. We have to keep you on your toes, everyone! I'm thinking I should include a vegetarian collards recipe so here you go.

2 lbs of mixed beets. you know the drill. if you are a juicing maniac try juicing apples, beets, and ginger. if you've never tried raw beets try a raw shredded veggie salad: carrots and beets. or just roast em and eat em, cause we know that is delicious!

1 lb of shallots. Shallots are a wonderful culinary tool. They are the perfect base for a homemade vinaigrette. These should be fine to store in a basket on your shelf/counter - just not in the sun or where they get too warm. Pickled shallots are a lovely condiment to have available to accompany nice cheeses and/or meats and some good bread (you may have to travel south of the border (of MA) into Providence to find these treasures). For a good PVD foray hit Venda Ravioli on Federal Hill. Seven Stars Bakery on Hope St. or Broadway. and Farmstead Cheese Shop in Wayland Square. Anyway, here is a nice blogger post with a pickled shallot recipe that uses exactly 1 lb of shallots. it's fate . . .

3 lbs of red onions. Of course chopped red onion is the perfect base for a fresh salsa. Red onion rings are quintessential on a burger. They're perfect for a potato salad. But since you got 3 lbs this week what about featuring the kitchen's unsung hero? Red onions caramelize beautifully. Caramelized onions are perfect for cheese sandwiches, accompaniment for steak, a wild mushroom and goat cheese tart, foccacia, pizza, onion dip, etc. Make sure to have a little time to be around in the kitchen for this process. Wear your kids' swimming goggles if you can't stand the thought of crying during the chopping process. My favorite way to prep onions for this is to slice off the stem and root ends, then sit it on a flat side on the cutting board and cut it in half. then it should be easy to remove the peel with your edge already started by your cut. Then I lay the inside of the onion flat on the board and cut into half moons. Good grief! Google has everything. I just googled cutting onions into half moons - here is a visual. and they do it just how I said! Back to the process. Put some olive oil, butter, or better yet, a combo, in a pan and wait for that to melt/heat. Add all of the onions. Do not add salt, which makes them release all of their water and results in more of boiled onions than caramelized. Stir with your wooden spoon occasionally. You can throw in a branch of thyme to add flavor if you want and just remove it when it looks like a random twig in the pan. When they begin to brown, stir more frequently and reduce the heat. You want brown, not black! When they look like caramelized onions, they're done. At this point, add S&P to taste. 

1 bunch parsley. the balancing force for garlic breath. finish every dish with the parsley treatment. It's good for you and looks pretty and adds flavor. Do some clams and linguine with your nice garlic and parsley.

1 bunch cilantro. perfect for a tomatillo creation. or tuna salad. or grilled shrimp, whatever.

1 bunch scallions. chop and enjoy in a salad, quesadilla, pasta, potatoes, eggs, salsa, etc.

1 pint of yummy sweet peppers, 1 carmen sweet pepper, 1 tangerine pimiento pepper, 1 bell pepper. you must be used to these by now. we just snack on the yummys like an apple (don't eat the core). peppers and feta are great friends. yesterday my salad contained almost all shredded carrots, chopped peppers, and feta, with only a hint of torn greens to fool grammie into thinking it was a "normal" salad.

1 head of garlic. enjoy! These are ready to store into the winter in a cool dry spot. Not like you'll be able to not use it, but just so you know.
 
Posted 9/6/2011 5:28pm by Christy and Chris Kantlehner.
Hi Everyone!

It's a rainy back-to-school kind of day.
Today in your box you have:

1 bag of Arugula. This is the week's salad green. The next lettuce crop is a goner. The week after should be good again. Anyway, let's focus on how delicious arugula is. I find it is best wash, spun, sprinkled with salt and pepper, then the juice of half a lemon, then extra virgin olive oil just before serving. Finish with curls of parmesan shaved off a good block of parmigiano-reggiano. Or finish a pizza or pasta or risotto with arugula, allowing it to wilt in at the last moment.

Bundle of Lemon Basil. Try cooking slices of garlic and lemon peel in olive oil, then throwing in cooked pasta, lemon basil, and goat cheese. Quick and easy. We've also enjoyed lemon basil with fish, boiled potatoes, and even in cocktails.

2 lbs of Cipollini Onions. "Chip-o-leeny" - meaning little onion in Italian. I recommend roasting these pungent little disks. I would cut the larger ones into four wedges and halve the smaller ones. Remove the papery skin, toss with olive oil, salt, and pepper and roast on a baking sheet in a 400 degree oven. When they are tender, try tossing them with a little balsamic vinegar. Allow them to cool a bit and you have a very tasty morsel. Of course, you can use them in any recipe that calls for onions. They'd be great on the grill or in any mixed roast of veggies and/or meats.

2 lbs of yukon gold potatoes. I have been loving warm potato salads lately. The other day i found myself making lunch for the crew and the family and managed to do an almost all veggie lunch - and no one seemed to be hungry at the end. Thank goodness for the filling properties of potatoes. Anyway - here's how it was done: First - scrub, dice, and start boiling the potatoes in salted water - smaller chunks cook faster. Then I did some cipollini onion halves, carrot rounds, and a few whole garlic cloves, tossed with olive oil, S&P, and roasted in the toaster oven. I sliced up a few jimmy nardello, yummy sweet peppers and a red onion and threw those in the big serving bowl. I made a quick dijon, honey, lemon, rice wine vinegar & olive oil vinaigrette right on top of them and let the onions and peppers mellow in there. Once the potatoes were done I drained them well and added them to the peppers and dressing. I had some no longer frozen peas from the mass freezer exodus during the hurricane, so I threw those in - a good way to cool down the taters a bit. Finally, I tossed in the roasted carrots, garlic, and cipollinis. YUM! Everyone was pleased! The week before I did a nice nicoise-type potato salad :) Similar method - diced red onion, capers, garlic, lemon, olive oil, frozen corn, then the hot potatoes. I stirred that til cool then added a celery, mayo, parsley, tuna mix I'd thrown together. delicious and nutritious. And it did not use any bread, which I was out of. Tuna sandwiches are our fall back lunch, so this was a good recovery!

1 Italian Eggplant. Eggplant parm. eggplant parm sandwiches. My aunt did a really simple and lovely side of grilled eggplant dressed with a little olive oil, some torn mint leaves, and a few crumbles of feta the other day.

2 Bell peppers. 2 specialty sweet peppers. these should be familiar by now.

1 Bunch of Red Russian Kale. It's Back! Absence does make the heart grow fonder. and these are such tender little leaves from the new planting. The best way is to use a clove of garlic - slice it, add it to a generous amount of olive oil. Add a pinch of salt get that cooking fairly hot without the garlic browning. Add the coarsely chopped washed kale leaves and serve as a side. or in a quesadilla. on a pizza. on a hot italian sausage sub. on top of creamy polenta with a fried egg on top, finished with parmesan. maybe in a new potato salad . . . 

1 head of garlic. precious garlic! You can roast the whole bulb and squeeze out the roasted cloves to make a wonderful spread for good bread

1 Acorn Squash. the first truly fall food. We figured this cool gloomy day would make you want to turn on your oven. so wash the outside so it doesn't get your cutting board dirty. then cut in half lengthwise, scoop out the seeds with a spoon, and place on a baking sheet. put a pat of butter or drizzle of oil or nothing on top and bake at 350 until fork tender. Scoop out the flesh or just slice the baked squash and let everyone scoop from their own sliver at the table. The skin is delicate enough to be edible - you can decide if you like it or not.  You can also make half moon shaped slices and bake those - they will go much faster, actually. Squash and sage are friends - so I threw in a sprig of sage for all of your boxes. You can either let it dry and use it later or try frying the leaves in hot oil or infusing some sage into brown butter - which would be a wonderful drizzle on top of your cooked squash. Brown butter is just butter cooked until its impurities turn brown, maybe caramelizing? anyway in french it is called Beurre Noisette (Hazelnut) because it brings out a nutty aroma in the butter. That reminds me - toasted nuts would probably be lovely with slices of roasted squash, along with a cheese and the sage brown butter. hmmm.. . . . 

2 ears of sweet corn. Friday members got these on Friday. I hope they were good! We don't use any sprays so there is almost guaranteed to be a worm in every ear. Just snap off the tip and the rest of the ear should be okay. steam it, boil it, or cut it off the cob. you can make a broth with the cobs (and carrot ends, parsley stems, onion peels, garlic peels, peppercorns, whatever) and make a corn and potato chowder. maybe with roasted peppers, sweet onions, and for best flavor - bacon. I loved the wraps from cook's cycles in Nantucket - steamed rice, capers, corn, tuna, and red onion. Can you see where my potato salad idea came from? Al Forno makes an awesome tomato, corn, basil, and red onion salad dressed with balsamic vinaigrette and tossed with freshly grilled croutons.

1 Bunch of Rainbow Carrots. Red, yellow, orange, and white. groovy. 
Posted 9/1/2011 9:32am by Christy and Chris Kantlehner.
Fourteen weeks! you've made it! We've made it! Apologies again for my email hunger strike. Just like electricity, perhaps a short absence makes us appreciate it all the more. Now if only they made solar-powered CSA email writers!!
Happy September! Holy Smokes! Time flies when you are having fun . . . I can't believe all the kids are going to school already. But the cool night air does seem to agree. It's been crispy and dewy morning-sweatshirt weather. Wonderful air all day. The downward shift in temperature, especially overnight temperature, does signal the end of the season for our warm-weather crops. Zucchini and summer squash are about to be mowed, disked, and planted with a cover crop. Our early tomatoes have drip lines removed, stakes out and are likewise about to be covered over with seeds to hold and feed the soil for the future. The peak picking for our main crop of tomatoes was last Monday, but they are still coming in, particularly the cherries, the hardier little red ones and sauce tomatoes. The boys are out tossing the final cantaloupes and watermelons out of the field and into baskets in Big Red, our pickup truck. I think my talents are better used in here! They literally throw and catch the melons. If anyone got a dud of a melon last week, tell us and we'll give you a replacement. Update: Chris just came in and said there are too many melons still ripening in the field. They will not be mowed yet!
Cool weather is not the end of our crops! We still have lots of things in the field: celery root, potatoes, carrots, beets, all types of winter squash, onions, leeks, garlic, turnips, radishes, fennel and the fall planting of greens: kale, collards, chard and spinach, lettuce (if the turkeys don't eat it all!), and our fall broccoli, cauliflower, brussels sprouts, cabbage, bok choy, and broccoli raab. No guarantees that every one of these will be a success, but they are growing! So don't despair about the end of the growing season just yet!!! 
Our chickens are doing great! We are getting about a dozen eggs a day! They are the tiny little eggs that beginner hens lay, but delicious and with nearly bright orange yolks! Yesterday's lunch was white barn farm onion, carrot and pepper-embellished leftover chinese food with a fried egg on top. YUM! Very soon you will see these little eggs for sale. We got a winch for Big Red so we can more easily move the coop through the fields daily. They love scratching up grubs and eating weed seeds. The Roosters celebrate loudly every time we arrive with squishy tomatoes and cracked melons. They love the seeds the most and I love to bring them treats! We did have an escapee on Monday. A Plymouth Barred Rock escaped while the coop was being moved (it must have gone over a hump to allow a space for her to get out). So this black and white checked hen was on the loose all day. I made a lame attempt to catch her as she ran off, but she scooted right behind the four buzzing bee hives and into the brambly bushes full of my arch enemy, PI, poison ivy. I thought, "whatever, she'll come back when she hears the rooster announce the arrival of the melons." But she did not! I searched around the old railroad bed behind the field, but couldn't even hear any rustling. She's lucky she didn't get snatched up by a dog, cat, or Red-tail Hawk! She came back to the coop several times throughout the day and Chris tried to catch her but she would head for the woods every time. Finally, Tyler and Chris were able to corner her and scoop her up and throw her back in with her friends. If anyone in the development off of Eastside Road saw an odd black bird, it was our chicken on an adventure!

Now to the point! What was in share fourteen?
3 lbs of yukon gold and dark red norland potatoes. The quickest way to get these babies cooked is to preheat the oven (or toaster oven if you're just doing a few) to 400 degrees, scrub, dice, and put on a baking sheet. Season with salt, pepper, and  whatever other seasoning you are feeling like. Rosemary or thyme are my favorites. Give a generous drizzle of olive oil. Toss with your hands to get them all coated and cook for fifteen minutes, flip with a spatula, and cook for another ten minutes or until fork tender. You may not even need ketchup :) Feel free to roast carrots, chunks of onion, cloves of garlic, etc. along with the taters.
2 lbs of beets - red and white. You should all be familiar with the roasted beet routine by now. One of our favorite roadside stand shoppers and neighbor told me she did a quick pickle with beets the other day. sounds good. She peeled and sliced or diced the beets and sliced onion, put that in a bowl and boiled up a pickling liquid that used white vinegar, mustard seed, cloves, and probably some salt and sugar and poured that over the sliced veggies. Cover that with a lid or plate and wait until it cools. Google quick pickled beets to come up with an exact pickling liquid recipe.
2 lbs of yellow onions I use onions at the beginning of every recipe, it seems. I find them crucial to stir fries, pasta sauce, curries, risotto, soups, fried rice, fresh salsa. Chopped onions are great on a hot dog. Finely diced onions with chopped cilantro, a pinch of salt and a squeeze of lime is perfect with grilled fish - especially in a fish taco. Grilled onions are delicious. So are roasted onions. What about caramelized onions. or onions and mushrooms with a grilled steak. 
2 Carmen sweet pimiento peppers, 5 Jimmy Nardello sweet peppers - the long, skinny, pointy red ones, and a pint of Yummy sweet peppers - the little orange ones. It is a sweet pepper bonanza! Here is a little hint for using these kind of peppers. It is quite an operation trying to remove the core and seeds from the walls of these little guys before slicing them up. With the jimmy nardellos just start at the point and slice rings until you get to the seeds - then either toss the rest or slice the sides off of the core. With the others just hold the stem with one hand to stand it up on the cutting board and then just make straight downward slices around the outside of the pepper. When you're done, you should be holding the core and can toss it straight into the compost. I just added a million recipes from the small farm central recipe database - so check out the website, www.whitebarnfarm.org
a bunch of parsley. great in sauces, breadcrumbs, tuna salad, beet salad, sandwiches. Anywhere you want to add flavor, or just health :)
a head of garlic
 yay! i love our garlic and am proud to share it with you! It is German White garlic with big cloves that are easy to use and extra delicious. These can store at room temperature. You want garlic to be dry and cool.
a pint of mixed yellow and red cherry tomatoes.
use a steak knife to cut these in half and throw on a salad or with a pasta. or just snack on them. The varieties are Hartmann's Yellow Gooseberry and Large Red Cherry, with a chance of Green Grape.
tomatoes.
The brownish teardrop one is Japanese Black Trifele. A red one or two. An heirloom - maybe Cherokee Green or Striped German or Brandywine. BLT. Tomato-mayo sandwich. grilled toasts, rubbed with garlic, sprinkled with salt, drizzled with olive oil, then spread with ricotta or goat cheese and finished with sliced tomato and a twist of black pepper. One easy way to enjoy fresh tomatoes is the Caprese salad: sliced buffalo mozzarella (or just good cow mozzarella), with an array of fresh tomato slices on top. salt and pepper. a drizzle of good balsamic vinegar, and a flourish of tasty olive oil. perfect.
2 little heads of lettuce.
 i blame the turkeys for the lack of abundant lettuce. here is one of our crazy crispino lettuces - the little icebergs. and a green leaf. tasty on a burger or sandwich. perfect for an old school salad - grammie was craving lettuce with a slice of tomato and homemade thousand island dressing. She came to the right place!
and a melon.
cantaloupe or watermelon. best to eat those watermelons outside, i say. spit the seeds freely. Don't let this artform be lost to the convenience of modern seedless watermelons! When you're cantaloupe smells ripe, cut it open. or if you see any cracks or depressions. get it open and enjoy. Grammie enjoys her melon with salt. A gourmet serving suggestion is to wrap cubes in prosciutto and serve with toothpicks. I like to just slice it open with a harvest knife in the field and dig in. wash your face with a garden hose, shake dry or use a sleeve. very refined.

we decided to spare you from the eggplant treatment this week. Sorry for the inundation this summer. The plants are just doing great! If you miss our eggplant friends, come talk to us and we'll send you to pick your own!

Keep trucking, CSA team! Use our friend google when you are looking for some new ideas. and don't forget to go to our website and search by ingredient, or just browse! Thank you, thank you, thank you for your support!
 
Posted 8/19/2011 6:59am by Christy and Chris Kantlehner.
Hi folks! Just a couple of changes and fun additions to the farmstand this weekend.

First, Floyd from Burnshirt farm in Barre, Ma can not make the stand on saturday.  He has rescheduled to today friday August 19th 3-7.  Floyd will be fully stocked with pasture raised pork, beef, and whole chickens from his farm.  Sorry for the inconvenience.  

As always Jordan brothers seafood will be set up the farmstand today and every friday, selling the freshest locally caught seafood around.

On saturday Aug 20th a frequent farmstand customer, and t-shirt entrepreneur JEFF T. will be selling his signature white barn farm t-shirts, along with his other original designs.  Jeff's t-shirts are a supersoft cotton polyester blend made in the U.S. and then personally designed by Jeff.

As always, Saturday farmstand will be stocked with T's greens special lettuce mix and sprouts.

And finally, VEG out with YOGA. My mother Patty Kantlehner will be teaching yoga in the barn tonight.  Yoga class is 5:30 to 6:45.  Bring your own mat and water, the cost is ten dollars.  Namaste.

Thanks for all the support, and we look forward to seeing everyone this weekend.

Chris at white barn farm 

p.s.  tomato time is on!  we have lots of tomatoes at the farmstand: heirlooms, slicers, cherry tomatoes, and sauce tomatoes.  What a lovely time for a tomato salad. 
Posted 8/18/2011 9:09pm by Christy and Chris Kantlehner.

Hello everyone! I apologize for not sending an email last week. I just couldn't quite make it happen. We have been very busy trying to get all of our onion crop out of the field and properly drying in the greenhouse. The downpours have made that slightly stressful. And the weeds are just bonkers. I get some satisfaction from flail mowing them, but I know that thousands of viable weed-seeds are intact and falling onto the earth. We have moved the chickens over a mowed weed hideout. They are scratching and eating the seeds and doing a great job. Today I collected three tiny eggs from the chicken coop!! The first eggs! What a hoot! I did feel dreadful when the hens came in, beaks agape, wondering where their eggs had gone and searched around the coop to see if they had moved. I tried to explain that I am going to take them, but the beaks stayed agape.
Thank you for all being part of our CSA! We hope you are enjoying the food! Apologies if the energy level on the email is down. I encourage you to browse and search by ingredient on our recipe section of the website. We'll keep doing our best!

1 Bunch of White Beets with tops. Just another type of beet for you to try. The tops are on, too, if you are beginning to crave cooked greens again.

1 pint of Juliet Tomatoes. These are a nice small plum tomato that have a truly tomato-y flavor, rather than  all sweetness, like a cherry tomato. This makes them wonderful for cooking or drying or roasting, although many people report they are great diced into a salad. I think they’d do great diced for a fresh salsa, as well.

4 slicing tomatoes. It's nice to have a few slicers around to put in a sandwich, a BLT, on a bagel with cream cheese, etc.

1 Zucchini. These should be familiar by now. If this week’s selection is large for your taste, consider shredding it for fritters or baking in a bread or muffins. 2 Summer Squash

1 Patty Pan Squash. These are the scalloped little summer squash. They are slightly firmer than regular summer squash, “meatier” you might say, and quite delicious. They can be prepared just like summer squash and zucchini. Just slice or dice or cut into big chunks.  Then marinate and grill, roast, sautee, or stir-fry.

3 Asian Eggplant. Chris sautéed onions, carrots, green peppers, and slices of asian eggplant then made a wonderful yellow curry with coconut milk. Any sort of stir-fry is another great way to use the Asian eggplant. You can also roast it right alongside the Italian eggplants.

2 Italian Eggplants: Rosa Bianca and/or Beatrice (lavender skinned). You can make fried eggplant and freeze the slices to make eggplant parm with during the winter. I found that just dicing and roasting on a baking sheet made the vegetables disappear instantly. You could also do some baba ghanouj, eggplant rollatini, grilled eggplant, you name it.


3 Slicing Cucumbers. I made a delicious dip the other day just smashing and finely dicing a big clove of garlic, salting it and squeezing lemon juice on it, then shredding a peeled cucumber and throwing that in, mixing with sour cream and/or yogurt then finishing with fresh chopped herbs - dill or basil or mint or parsley or any combo. It was great on tortilla chips or with slices of peppers or carrot sticks. If you end up making baba ghanouj or if you have hummus around, try dipping spears of cucumber for a crunchy, refreshing alternative to chips or bready stuff.

2 Lbs Yellow Onions. the key to every dish.

2 Heads Lettuce. Finally! the lettuce is back! Weather favorable for lettuce growth and germination is back, too. Enjoy those cool nights, crunchy lettuce. And curse those darn turkeys raising their fourteen teenage turkeys for eating all of the Romaine!

2 Jimmy Nardello Sweet Peppers. These long sweet peppers look kind of like a fat cayenne pepper, but they are actually one of the sweetest peppers around. They will continue to ripen to red if you leave them out on the counter.

1 Yummy Sweet Pepper. This point little orange pepper may remind you of a habanero pepper, but it is actually a little sweet pepper. Very tasty, as its name suggests.

2 Green Peppers. still coming. from now on we hope to be providing you with ripened sweet peppers. They do a great job in curry, I'll say. 

Handful of Tomatillos. These papery husked green-tomato-looking vegetables make a wonderful green salsa. You can either do a chip-dipping sort of salsa or a sauce for enchiladas or just grilled chicken or fish. Either way I would cook the tomatillos to bring out their rich flavor. You remove the papery husk, rinse them, and then slice or dice or halve and either roast until softened and just tinging brown or throw in the sautee pan. Tomatillos always like to be with onions, garlic, and jalapenos. A fresh salsa is nicely finished with fresh cilantro. If I'm making a sauce I like to richen the sauce with chicken broth (or veggie) and use the hand blender to smooth it out a bit.

Hope that helps you navigate this week's share.
thank you!
christy and chris, white barn farmers 

Posted 8/18/2011 9:09pm by Christy and Chris Kantlehner.

Hello everyone! I apologize for not sending an email last week. I just couldn't quite make it happen. We have been very busy trying to get all of our onion crop out of the field and properly drying in the greenhouse. The downpours have made that slightly stressful. And the weeds are just bonkers. I get some satisfaction from flail mowing them, but I know that thousands of viable weed-seeds are intact and falling onto the earth. We have moved the chickens over a mowed weed hideout. They are scratching and eating the seeds and doing a great job. Today I collected three tiny eggs from the chicken coop!! The first eggs! What a hoot! I did feel dreadful when the hens came in, beaks agape, wondering where their eggs had gone and searched around the coop to see if they had moved. I tried to explain that I am going to take them, but the beaks stayed agape.
Thank you for all being part of our CSA! We hope you are enjoying the food! Apologies if the energy level on the email is down. I encourage you to browse and search by ingredient on our recipe section of the website. We'll keep doing our best!

1 Bunch of White Beets with tops. Just another type of beet for you to try. The tops are on, too, if you are beginning to crave cooked greens again.

1 pint of Juliet Tomatoes. These are a nice small plum tomato that have a truly tomato-y flavor, rather than  all sweetness, like a cherry tomato. This makes them wonderful for cooking or drying or roasting, although many people report they are great diced into a salad. I think they’d do great diced for a fresh salsa, as well.

4 slicing tomatoes. It's nice to have a few slicers around to put in a sandwich, a BLT, on a bagel with cream cheese, etc.

1 Zucchini. These should be familiar by now. If this week’s selection is large for your taste, consider shredding it for fritters or baking in a bread or muffins. 2 Summer Squash

1 Patty Pan Squash. These are the scalloped little summer squash. They are slightly firmer than regular summer squash, “meatier” you might say, and quite delicious. They can be prepared just like summer squash and zucchini. Just slice or dice or cut into big chunks.  Then marinate and grill, roast, sautee, or stir-fry.

3 Asian Eggplant. Chris sautéed onions, carrots, green peppers, and slices of asian eggplant then made a wonderful yellow curry with coconut milk. Any sort of stir-fry is another great way to use the Asian eggplant. You can also roast it right alongside the Italian eggplants.

2 Italian Eggplants: Rosa Bianca and/or Beatrice (lavender skinned). You can make fried eggplant and freeze the slices to make eggplant parm with during the winter. I found that just dicing and roasting on a baking sheet made the vegetables disappear instantly. You could also do some baba ghanouj, eggplant rollatini, grilled eggplant, you name it.


3 Slicing Cucumbers. I made a delicious dip the other day just smashing and finely dicing a big clove of garlic, salting it and squeezing lemon juice on it, then shredding a peeled cucumber and throwing that in, mixing with sour cream and/or yogurt then finishing with fresh chopped herbs - dill or basil or mint or parsley or any combo. It was great on tortilla chips or with slices of peppers or carrot sticks. If you end up making baba ghanouj or if you have hummus around, try dipping spears of cucumber for a crunchy, refreshing alternative to chips or bready stuff.

2 Lbs Yellow Onions. the key to every dish.

2 Heads Lettuce. Finally! the lettuce is back! Weather favorable for lettuce growth and germination is back, too. Enjoy those cool nights, crunchy lettuce. And curse those darn turkeys raising their fourteen teenage turkeys for eating all of the Romaine!

2 Jimmy Nardello Sweet Peppers. These long sweet peppers look kind of like a fat cayenne pepper, but they are actually one of the sweetest peppers around. They will continue to ripen to red if you leave them out on the counter.

1 Yummy Sweet Pepper. This point little orange pepper may remind you of a habanero pepper, but it is actually a little sweet pepper. Very tasty, as its name suggests.

2 Green Peppers. still coming. from now on we hope to be providing you with ripened sweet peppers. They do a great job in curry, I'll say. 

Handful of Tomatillos. These papery husked green-tomato-looking vegetables make a wonderful green salsa. You can either do a chip-dipping sort of salsa or a sauce for enchiladas or just grilled chicken or fish. Either way I would cook the tomatillos to bring out their rich flavor. You remove the papery husk, rinse them, and then slice or dice or halve and either roast until softened and just tinging brown or throw in the sautee pan. Tomatillos always like to be with onions, garlic, and jalapenos. A fresh salsa is nicely finished with fresh cilantro. If I'm making a sauce I like to richen the sauce with chicken broth (or veggie) and use the hand blender to smooth it out a bit.

Hope that helps you navigate this week's share.
thank you!
christy and chris, white barn farmers 

Posted 8/4/2011 10:58am by Christy and Chris Kantlehner.
It's going to be a big day for White Barn Farm tomorrow, Friday August 5th, 2011.
The latest check of weather.com says it is the only day in the forecast with no isolated T-storms predicted. We'll take it!

MOVIE. We are showing our first open-to-the public film on the barn at 8pm!!! The Greenhorns Film is about young people with non-farming backgrounds starting farms. It will be more of a solution to the problem, uplifting and inspiring movie, rather than a doom-announcing film like Food, Inc. (Although I do recommend watching that movie, too, if you eat food).

The sun officially sets at 8pm, so while we are waiting for the darkness to set in, Tyler Harris of T's Greens will get us going w/ some live music. Whole Foods is donating drinks and a granola creation station. Sheldonville Roasters will be here with coffee and iced coffee for sale. and with any luck we'll be popping popcorn and serving Meg Tobin's marvelous handheld fruit pies. There will be White Barn Farm pint glasses for sale. and MV Bleach, a local farmstand shopper with a T-shirt company startup will be here selling T-shirts, including a hilarious one just for White Barn Farm devotees. Hope I'm not forgetting anything . . . .

Park at the Roadside Stand and carefully cross the street. Bring your blankets, chairs, coolers, snacks, bug spray, etc. Tickets cost $6. You can reserve them online at Brown Paper Tickets. or buy them sans processing fee at the Roadside Stand or at "the door."  All proceeds benefit White Barn Farm.

YOGA. is Friday evening, too. 5:30 - 6:45. It will be held in the barn again this week, since we will be setting up for the film in the outdoor spot. Great turnout last week. Thanks for coming!

FISH. Jordan Brothers Seafood at the Stand Friday 3-7pm. Everyone seems to know that!

MEAT. This Saturday Floyd will be at the Stand 10am to 2pm with pastured pork and grass-fed beef. Stock that freezer. 

a note:
We can reuse perfectly dry, clean pint and quart containers (the little green paper boxes the cherry tomatoes come in).
We will also accept paper egg cartons, mason jars (not any jars - just ones to can with), and flower vases. if you have too many of any of those.
While I'm at it, we would also accept unwanted wheelbarrows - even if the bucket is broken. It's time to make more flatbed wheelbarrows.