GOOD MORNING FOLKS, our newest sprout has arrived!!! It's a boy! Graham O'Neill Kantlehner was born at 1:15 am October 26 2012. He is super healthy and cute, he must take after his mother. Mama farmer is doing great!!!!
Our new little family is still recovering at the hospital, but you should come celebrate the fall harvest at white barn farm today from 10-4 for the 3rd annual Harvestween.
The White Barn Crew has been busy harvesting up a storm. Unfortunately, we were not able to get a permit to have coffee and cider as we advertised. But don't miss Franklin Honey's Farmstand, the 4Paws Bake Sale (treats for people today!), Karl Zeigler's Pottery, Jordan Brothers Seafood, and all of the White Barn Bounty. Just bring your own cup of brewed coffee :) Thank you so much for your support!
Pictures and More Info Later!
Take Care! Chris, Christy, and Baby Graham
Hi Guys! Last Week! Good Grief this Season has passed quickly!!
Here's a run down of this week's box:
Red Cabbage. At last! A big, hearty red cabbage from White Barn Farm. We finally found a winning variety! These things make me happy. Although these seem like a hearty little basketball, your cabbage should still go in a plastic bag to keep it from dehydrating in the fridge. Feel free to cut off as little or as much as you want to use at a time and then just cut off and compost the brown edge to get into the fresh bit next time. You could make sweet and sour red cabbage and keep it on hand for a side, a delicious condiment for sausages, or a little tang to add to a grain salad. i picture this being a nice item to bring to a potluck sort of gathering, too. The New York Times offers some great information and tasty sounding recipes in their Red Cabbage Article.
Garlic. 1 bulb.
Gilfeather Turnip. This is a large white turnip maybe partially crossed with a Rutabaga. If you have ever heard the lore of the delicious Westport or Macomber turnip, this is basically New Hampshire's version of the same variety. These should store for quite some time and make a wonderful cream soup. Depending on how small you cube the turnip it can be really fast, too. In a heavy bottom pot, I like to cook down onions in butter until translucent, add the diced turnip and perhaps some fresh thyme (and S & P of course - white pepper if the black flecks bug you). Let that cook and absorb a little of the butter/onion goodness, then cover with chicken stock (or veggie if you're veggie). Simmer until the turnips are fork tender. Puree with a hand blender (or batches in a regular blender), add milk or half and half and S & P to taste. Also taste for acidity - a dash of apple cider vinegar can add just enough tang. And taste for sweetness - a drizzle of honey or pinch of sugar can adjust for that. At Al Forno in Providence, they serve their Westport turnip soup with a swirl of applesauce made with the skins so it is a gorgeous pink pinwheel that serves as the sweetness, too. Mashed turnip/potato is a nice twist on plain mashed potato - you can just boil the turnips and potatoes together and proceed as usual with mashers. Turnips are also marvelous for a roasted vegetable. You can try all different shapes for different textures (different size dice, french fry shaped sticks, rounds, half moons of different thicknesses). Just do approximately one size at a time for even cooking. The roasting method is just to toss the cut up turnips with a little olive oil (or organic canola or a combo), S & P, and maybe some fresh chopped thyme or rosemary. Bake at 375 or so for maybe 15 minutes on one side, flip with a spatula, and go another 10 minutes or until fork tender. (The time will depend on the size of the pieces and your oven can probably be betweeen 350 and 425 if it needs to be there for something else you're cooking).
2 Butternut Squashes. Yay squash! Winter Squash likes to store at room temperature. It should last for a month or more as long as there are no dings, scratches, soft spots, etc. If there are any dings - use those ones sooner. There are so many wonderful things to do with squash. Butternut is especially nice because you can peel its smooth skin and then dice it to roast along with roots or to sautee or use in a non-pureed soup or to make Butternut Squash Risotto. There are lots of good pasta dishes with squash, too. Butternut raviolis, Butternut Gnocchi with Brown Butter and Sage, I even made a bechamel with roasted butternut and cheese to make a baked Butternut Mac & Cheese. Certainly there is no shortage of Butternut Squash Soup recipes! Curried Apple and Butternut is one of my favorites. One of my friends from pre-natal yoga (my due date buddy, in fact!) sent me this recipe for a gorgeous combination of fall veggies: Roasted Brussels Sprouts with Butternut and Cranberries.
1 head Fennel. I have been putting fennel in everything lately. I diced and sauteed it with onions to put in some Trader Joe's box of Mac & Cheese along with frozen peas. You know, gotta jazz up the convenience/fast food! Later the same day it was part of the base of my tomato sauce to go with meatballs. I diced onions, carrots, and fennel to throw in the pan after browning the meatballs and deglazing with wine. Once those were softened and happy I added my frozen roasted tomatoes and once it was simmering put the meatballs in to get infused with that delicious tomato sauce. Fennel and Citrus Salad is wonderful, too. Use a mandolin to shave Fennel and Red onion very thin, throw in a bowl and toss with salt to start breaking them down a little. Section ruby red grapefruit over a bowl to catch the juice, throwing the sections in w/ the fennel and red onion. Make a vinaigrette with the juice. Whisk together finely diced shallot or red onion, a tsp of dijon, a splash of vinegar (cider or red wine or something), and the juice. While whisking, drizzle in oil (a combo of olive and OG canola is good) until emulsified. The vinaigrette rule I learned is 1 acid: 3 oil. So if you had 1/3 cup of juice/vinegar use 1 cup of oil. Taste for salt, pepper, and sugar/honey. Toss just enough with your bowl of fennel, onion, and citrus and serve. The veggies are crispy enough to stay in this dressing for several hours before serving or to be enjoyable as a salad the next day and maybe beyond . . . .
1 bunch Parsley. Chop and add to sauces, seafood, burgers, meatballs, breadcrumbs, tabouleh, salads. Make a gremolata (lemon zest, garlic, parsley) to add some fresh zing to braised meats or just brown rice with olive oil, for heaven's sake.
2 lbs Sweet Potatoes. Another crop we will try to do better with next year, as far as yield is concerned. But these buggers should be just delicious. You can just bake them, put 'em on a plate, cut open, add a pat of butter, some salt and pepper and enjoy. They can be roasted. You could make a sweet potato puree or a soup. I especially like a soup that consists of peeled sweet potatoes cooked to fork tender in chicken stock, a sautee of ginger, jalapeno, and onions, and a can of coconut milk. Combine once the sweet potatoes are cooked, blend, and finish with the juice of a lime, adjust to taste.
1 bunch Kale. How about this squash and kale soup? You could actually use squash or sweet potatoes. If you've never tried kale chips, the word on the street is that kids like them for a snack . . . At least it would be a funny "trick" to offer to trick or treat-ers.
Celery Root. The ugly rough, brown skinned root that smells just like celery. This is a celery root! AkA Celeriac. It is the same exact species as celery, but varieties grown for celery root have been selected over the ages by vegetable growers/breeders for their roots instead of stems. The roots store marvelously and are another candidate for the roasted root medley (sorry to use that word "medley" it brings back school lunch memories). Celery root/Potato puree is excellent. You could also make a delicious celery root and potato gratin - slicing both veggies thin on a mandolin, blanching then layering with bechamel and cheese and baking with a crumb topping. Deluxe side dish! Celery root is great in beef stew or any minestrone ("big soup"). It is starchier than celery but can still be substituted for celery in mirepoix (the onion, carrot, celery base of so many sauces). Perfect for a braise. Celery root may also be shredded or made into tiny matchsticks for a slaw. The french celery root remoulade is a delicious crunchy slaw often accompanying fried seafood or seared scallops (I might be making up that last part). I think the combo of earthy celery root and sweet crunchy apples makes a nice slaw.
Baby Lettuce. Doesn't the adjective "baby" just suit the moment!!! It does for me! I am scheduled to be induced tomorrow morning at 7:30am. My brother chimed in from Arizona with a line from my favorite film, Airplane, "Good luck. And we're all counting on you." Thanks for all the kind wishes from all of you, too! Looks like the first chance to meet the baby will be on Saturday, November 3rd (We're going to be open Saturdays in November. 10am to 2pm).
1 head Escarole. My secret hero, Martha Stewart, has a terrific page about seasonal produce including wonderful new ideas for escarole. Go to her seasonal produce recipe guide and then press the forward arrow to go from escarole basics to the 19 following pages of recipes! There are links to all sorts of our other winter veggie friends, too!
1 bunch Popcorn. Hang this up somewhere dry and out of squirrel range to be decorative for a few months. By Christmas/New Years it should be dry enough to pop. If it isn't dry enough you'll be left with too many unpopped kernels at the bottom of the pan. If you're feeling impatient throw a few kernels in hot oil and see how they do. I like to push all of the kernels off of the cobs and then store them in an airtight container until popping. The best popping method (in my opinion) is to use a heavy bottomed pan with a lid, cover the bottom with one layer of high heat oil (OG canola, sunflower, safflower, whatever), then one layer of popcorn. Heat, covered on high heat. Don't leave the room but you can do something else for a minute or two. When you hear some action in the pot - sizzling or definitely the first pop, begin to shake the pan back and forth across the burner. I like to hold the lid on firmly to minimize the rattling. Keep it moving until the volume of the popcorn pushes the lid off or the popping slows or god forbid, you smell burnt popcorn. Promptly dump it into a bowl large enough so you can toss it with butter and salt without making a huge mess. Put the pan back on the stove on lower heat and toss in a couple tablespoons of butter (or olive oil or a combo). When melted toss with your bowl of popcorn and salt. use some dry popcorn from the bottom of the bowl to clean any remaining butter out of your melted butter pan. I like to serve in separate bowls for all movie watchers. Feel free to try nutritional yeast, fresh herbs, curry or chilli powder, dry parmesan, etc to jazz it up. Honey mustard sauce, Buffalo Sauce. My head is spinning!!
Thank you Thank you Thank you for supporting us this year! We really could not operate this farm without the initial financial support and structure you provide for our farm. Thank you so much for bearing with us this year as we've been growing a baby in addition to all of the produce. We will send an email about renewal/cancellation for 2013 very soon.
Truly hoping you have enjoyed your culinary journey through the growing season at White Barn Farm,
Chris, Christy, Baby K, and the farm crew.
p.s. Amabel, you are too much! I cannot believe the adorable knit hats!!! A lemon! and an Egpplant!!! I love them! Thank you so much!
Hello Farm Friends! It is a lovely Saturday after a stormy night here in Wrentham. We have lots of kale and swiss chard and broccoli and winter squash and all sorts of good food. Tomatillos and hot peppers and green peppers are still available for making some green enchiladas. We have sweet beets and carrots. Even some cauliflower. Lettuce, arugula, and mustard mix for your salads. Iggy's bread, franklin honey, and sheldonville roasters coffee await. We are open until 2pm, so come on down!
* We will be open weekdays for one more week:
Tuesday 10/23 - Friday 10/26. From 2pm to 5:30pm.
* The HarvestWeen Market to celebrate the end of the regular season
will be Saturday 10/27. From 10am to 4pm.
The market will feature:
* White Barn Farm Vegetables & Pumpkins from Misty Meadow Farm in Norfolk
* Franklin Honey & Bee Products including heavenly soaps, hand cream, lip balms and more
* Jordan Brothers Seafood if you missed it on Friday
* Karl Zeigler Pottery & Grandma's Painted Slate Crafts
* 4Paws Animal Shelter Fundraising Bake Sale
* Bike-Powered Apple Crusher & Cider Press. Hot Apple Cider: CANCELED
* Sheldonville Roasters Coffee Beans & (Fresh Brewed Coffee: CANCELED)
* Iggy's Bread & Pastries
* Information about the Green Reel Film Series to be shown over the winter months
Chris and I will be in the hospital with a new baby during the celebration, but have no fear, we will still be wearing wigs. Our appearance with the little pumpkin will have to be next Saturday, Nov. 3rd!
Our crew is tuned up to run the stand. Come say hello!
We will be open Saturdays in November and be joined by Jordan Brothers Seafood each week. Regular Saturday Hours, 10am to 2pm.
Stay tuned to see if we will open for Saturdays in December . . . .
Thank you all for shopping at the farmstand. You are the crucial part of this growing operation!
Christy and Chris and Baby K and all the White Barn Farm crew
Hello Tuesday Members! Thank you as always for your support. Only one more week to go!
Broccoli. Everyone loves broccoli! Since we do not use any pesticides at our farm, there is a very good chance that there is a little caterpillar in the crown somewhere. I usually cut the crown into florets before cooking and find them beforehand. But you can also soak them in cool saltwater before preparing. Any wigglies should float to the surface to be discarded (or fed to the chickens along with the other veggie debris from the kitchen).
Beets. Tender little beet bunches. You can definitely juice the stems if you are a juicer. You could boil, steam, or roast these beets.
Chard. Feel free to add to a stir-fry or a chicken soup. or miso soup. Chard and eggs are friends. You can blanch the leaves just so they are flexible enough to stuff with a rice stuffing (Our friend Kim made a delicious wild rice, cottage cheese, and herb stuffing - the resulting little packages of joy were superb).
2 Little Heads Lettuce. Salads and sandwiches await.
Bok Choy. I like to cut up this little vase-shaped veggie horizontally so that I have some ribbons of greens and some half moons of crunchy white stem. Bok Choy is delicious stir fried on its own or along with other veggies. I'd start with some oil and garlic, add the stems, stir fry until not quite tender, then add the greens and a splash of soy sauce. Quick and easy side to add some green to meet and potatoes.
Garlic. savor. or save up.
Radishes. Crunchy Royale, our best radish variety. I've been enjoying shredding radishes on salad. or I included shredded radishes along with shredded kohlrabi and carrots in a quick slaw i made for lunch the other day. You can also cut them in matchsticks to go in a stir fry. slice them in thin rounds on butterhead lettuce and serve with a creamy dressing. sautee rounds in butter and transform their flavor. You can sautee the greens with garlic and olive oil, too. I've even heard of a radish greeen pesto.
2 Carnival Winter Squash. Here is another kind of winter squash for you to try. Like the Acorn and Delicata, the skin is delicate enough to eat, but you don't have to, of course. You could scoop out the seeds and cut them into slices to be roasted on a baking sheet or you could roast the halves. You could cut the squash into dice and add it to a soup, pasta, risotto, or medley of roasted veggies.
Mustard Mix. I forsee a fresh crunchy salad of mustard mix and radishes with Annie's Goddess Dressing. Why is it so good?
Spinach. This harvest of spinach is tender enough to use for salad greens or chopped in a sandwich. It would do great in a wilted salad recipe (look for a bacon vinaigrette recipe).
Gnome Cabbage. Our pointy headed cabbage is back! I just love these cuties. Perfect for cole slaw or shredding to make saurkraut. With apples in season, you could do a nice sweet and sour cabbage to go with pork, for example. Don't be afraid to cook with cabbage. It can add wonderful crunch to a stir fry or a brothy soup.
Hi Tuesday Members!! We hope you are enjoying the fall shift in the produce lineup! If you discover any wonderous recipes, I'd love to hear about them. Thank you all for picking up your shares and bringing back your boxes and even some quart and pint containers. We appreciate your dedication. Two more weeks to go!
Here is what was in the box today:
Tuscan Kale. Here is a very easy kale salad recipe. Don't forget about kale on a pizza. potato and kale frittata. portuguese kale soup. pasta with kale, sausage, and chilli flakes. Here is a link to the page that appears when you put "kale" in the "search recipes" widget on our recipe page.
Swiss Chard. Here is a recipe for a shredded swiss chard salad. I've never tried it before, but I'm intrigued. I'm sure you could substitute other sweet things for the red pepper (dried or fresh fruit, carrot) and another kind of cheese if you don't have mozzarella (feta, goat, blue).
Fennel. I've gone off the deep end about fennel in the past. so I will spare you this time, but do search for fennel on the recipe page of the website. Wait! A fresh email from my dad's wife, Elizabeth, reveals another novel idea: Seared scallops over Fennel and Escarole. It is a Mark Bittman recipe. Summarized:
In a large salad bowl, mix 1/4 c. olive oil with a few splashes of white wine vinegar or sherry vinegar, salt and pepper, and the zest of one orange.
Core a head of fennel and slice thinly. Add this, along with a couple of cups of chopped escarole, to the bowl.
Peel the orange, remove as much of the pith as possible, separate into sections and add to bowl.
Sear 8-12 scallops in olive oil with salt and pepper until nicely browned, then put on top of the greens. (Christy's tips for searing scallops: Thoroughly pat dry with paper towels after rinsing the scallops. Season both sides with salt and pepper. Get the oil (and a little pat of butter for flavor if you wish) pretty hot before you add the scallops (they should sizzle when added). Place the scallops in the pan (not non-stick if possible) - making sure they are not crowded (do batches before having them all touching) and once placed in the pan DO NOT MOVE THEM. Allow them to develop a nice brown crust on one side before flipping. Again, do not move them until they are seared on this side. The whole process should take about 10-12 minutes. Do not cook until rubbery. They should have that medium-rare meat sort of give when you press on them. Serve immediately)
2 Acorn Squash. You can use the same technique for cooking these winter squash as you did for the Delicata last week. or here is a nice variation for Honeyed Orange Acorn Squash. If you want to turn your squash into a main course you could try the Acorn Squash with Herbed Stuffing recipe. We roasted a few squash the other night and had some leftover. For lunch today, Chris scooped out the leftover cooked squash and added it to onions, cheese, and rosemary in a quesadilla. Paired with a salad of lettuce, dried cranberries, walnuts, and gorgonzola, the combo was a fall delight!
1 head Garlic. if you are feeling like making something special with roasted garlic, here is a good method for Roasted Garlic.
1 bunch Parsley. I had so much to say last week about our friend, parsley. Check out the 19th share blog if you missed it!
Arugula. I can never get enough of salami, cheese, and arugula sandwiches. But here is a versatile recipe for Arugula, Fruit, and Nut salad.
2 heads lettuce. Here are some tasty red and green butterhead lettuces to be a base for salads. or may be able to serve as lettuce wrappers . . .
2 lbs orange carrots and 1 lb white satin carrots. This is the carrot share for this year. We may have had a couple bunches early on in the season, but it has not really been the year of the carrot. We lost a couple beds to a pitiful combination of poor germination and weeds and then missed the planting for storage carrots (and maybe three others before that). The lack of any chance of rain at planting time was a major deterrent. Also, I'm usually in charge of direct seeding and the thorough raking to prepare the beds, etc. When I became too exhausted for that kind of work, Chris was so busy running the whole farm/managing all the tasks going on, that the carrot planting slipped through the cracks. But these honkers do make us proud. The white carrot is a variety of carrot, not a parsnip. It can be prepared just as any other carrot. If you are curious about how they differ in flavor from an orange carrot maybe you can set up a blind taste test and take down some notes. That sounds like a fun experiment for the kids! Let me know if you find any significant flavor differences. As far as how to use them - it is a perfect time for stews and soups and carrots can add so much. You could even feature carrots in a pureed ginger carrot soup. If you don't own one of those handheld immersion blenders yet, I highly recommend getting one - vs. pureeing soups in batches in the blender: too many dishes, too many hot soups overfilling the blender and exploding all over the kitchen. Carrot sticks are great for veggie dip or hummus. Shredded carrot is wonderful on a salad. Carrots are wonderful in any combination of roasted roots, as well. These should store quite well in your fridge as long as they are dry and kept in a plastic bag too prevent them from drying any further.
After a summer drought of lettuce, head lettuce is back at White Barn Farm!
So is plenty of Swiss Chard, Kale, Escarole, and even some Broccoli Raab greens. If you've never made escarole and white beans, you have got to try it. It is actually a really quick meal to whip up. Just make sure to keep on hand some parmesan, chicken stock, an onion and a clove of garlic, and a can o cannellini beans. You just start the garlic going in the olive oil, add the onions (and a pinch of crushed red pepper if you like. or spicy sausage), then the washed and coarsely chopped escarole, cook down to the color of bright green spinach, then add the beans with all of their juices and cover with chicken stock. Simmer to marry the flavors and serve with fresh grated parmesan and some good bread.
We have Acorn Squash and Delicata for the debut of winter squash.
There are still tomatillos and sweet and hot peppers. We had our fellow organic farming buddies, Kevin and Brittany from Medway Community Farm, bring some cilantro down from their farm to complete your ingredient list for salsa verde.
Fennelis beautiful right now and goes swimmingly with seafood. Perhaps this makes you flashback to the early summertime fish-and-fennel-friday email:
"Jordan Brothers Seafood will be at the stand today, just like every Friday. and we have a lot of fennel! nice bulbs of fennel. If you have not used this veggie before, we think it is time for you to try it out! It is a classic accompaniment to seafood, too!
Here is a recipe for fish and fennel stew
Here is a link to someone else's Fennel Friday page! What!??
Anyone planning on grilling this weekend? Throw some fennel on there. Cut the bulbs in halves or quarters, leaving the core intact to hold the thing together. Toss with olive oil, salt and pepper or whatever marinade you are using on everything else before grilling. This would taste delicious with some grilled spicy sausage."
We have some decorative pumpkins (pie pumpkins coming later). Some of the big nice ones we bought in from Misty Meadow Farm in Norfolk. The farmer/doctor there didn't use any sort of spray on his field of all curcurbits (squash family). Also for decoration are our sprays of Chinese Lanterns and bunches of Ornamental Corn.
Make sure to get some seafood from Jordan Brothers today! We have Iggy's Bread to round out your meal. Sheldonville Roasters coffee beans for your morning. and Franklin Honey to sweeten your tea, enjoy in plain yogurt or on a peanut butter banana sandwich. We'll also have Brambly Farms and Puddingstone Organics eggs as long as they last.
We really hope to see you. Another gloomy week at the farmstand has us just shy of desperate for some weekend business!
Thank you as always for your support!
Chris, Christy, and the imminent farm baby. www.whitebarnfarm.org
Yoga with Patty is in the barn tomorrow (Saturday) 9am - 10:15am. Wear layers, bring a mat and water, we will try to get the place a little warmer with a space heater. $12. The farmstand will be open 10-2 as usual. Stop by for some real food on your way to pick your pumpkins and apples at some other local farms.
Hi Tuesday CSA Members! Rainy Farmstand! Darn it! Everyone awoke saying it was going to be a beautiful day. Thank goodness for tents!
Down to business/ Here is what was in the share this week:
Bag of Mustard Mix for salad or quick wilting. Try dressing the greens with White Balsamic Vinaigrette.
1 Bunch of Broccoli Raab. This is the leafy stage of the raab. Treat it like a cooking green (chard/kale) with broccoli raab flavor. You can have it as a side - I recommend sauteeing or roasting with garlic, olive oil, and a pinch of chilli flakes. A fresh squeeze of lemon is a nice finishing touch. Raab pairs wonderfully with hot italian sausage. Al Forno would make a pasta with rounds of spicy sausage, coarsely chopped raab, and nice dollops of fresh ricotta (with a garlic, olive oil, chilli flake base of course). I've also had an awesome sausage in a bun with chopped broccoli raab, mustard, and hots. Give it a try. Kids are most likely NOT going to enjoy this green. It is quite bitter (inherently) . Husbands are the second least likely to enjoy the raab. But those are narrow minded generalizations. Cook and enjoy!!!
1 Bunch of Swiss Chard. Side of spinachy greens. Grammie likes her sauteed or steamed swiss chard with a dash of apple cider vinegar and a sprinkle of sugar. I choose butter instead of sugar. Swiss chard is a great stand in for spinach if you love certain dishes that traditionally use spinach. Eggs florentine. Spinach Quiche. Spanikopita. Spinach & Ricotta Ravioli. The difference is that the chard has thick stems. So you can just tear the green leafy part off of the stems if you want only the tenderest greens. You can chop the stems fine and sautee or steam them a little ahead of the leaves to get them tender. I think the stems are delicious. Some recipes even feature chard stems as a quick pickle. Whatever you decide to do i hope you enjoy!
Sweet Peppers. These buggers again. Try them in a stir fry with peanut sauce. Make some onions and peppers as a condiment. Shish Kabob. Roast. Put in salad. Put in a bean salad or a pasta salad. Use as a pizza topping. Include in a pasta sauce or chilli. Here is a recipe for Peppers Antipasto.
2 Delicata Winter Squash. These yellow mini zeppelins with the green streaks are an early maturing winter squash. They can be stored on your countertop - room temperature is good for them. To prepare, I usually just halve them lenghtwise, scoop out the seeds, and bake. I like to put the flesh side down first so they don't completely dry out. For easy cleanup you can line your baking sheet with parchment paper or foil. For the last few minutes I like to turn them over, add a pat of butter, maybe a drizzle of honey or splash of maple syrup, some nutmeg or cinnamon if you are feeling crazy. This squash has skin that is tender enough to be edible, it's just a matter of preference. So you could certainly cut this squash into half moons and roast on a baking sheet for really quick cooking. I find olive oil, salt, and rosemary are nice with winter squash.
1 bunch of Parsley. I was looking through my notes from my first year farming in 2008 and noticed a quote from one of my volunteers, Wes: "some of my best friends are parsley." The context of that quote is long gone, but I still chuckled. I do love to give everything "the parsley treatment." It is a very nutritious green and adds a little freshness to anything/everything. Tonight I sprinkled some on boiled fingerling potatoes with butter and salt. Then we added a flourish to the salad with goat cheese, radishes, and garbanzo beans. Finally, the ocean perch picatta was finished with slices of lemon and a dose of my love, chopped parsley. I like to chop the whole bunch at once since you want to have plenty of room on the cutting board and use a big knife - that way you don't have to clean those utensils every time you want some chopped parsley. You can add it to eggs, risotto, polenta, breadcrumbs, salad, pasta, tuna salad, a ricotta filling, whatever. The stems are great for making stock. I sometimes hoard celery leaves and parsley stems for an upcoming day-after roasting a chicken. Nothing beats homemade chicken stock and it thaws out quickly in a pan on the stove with a splash of water. If you want to feature your parsley try a seasonal variation of Ina Garten's Tabouleh Recipe.
2 Heads of Freckles Lettuce and 1 Head of Greenleaf. Those specks on the Freckles lettuce are meant to be there! It's not dirt or a disease! I find it to be one of the tastiest lettuces around! In fact, Freckles' doppelganger, Flashy Trout Back Lettuce, is included in Slow Food's Ark of Taste. It could be fun to pretend you are in Italy (not the part that makes balsamic vinegar) and enjoy a salad of just the lettuce served with only a pinch of salt and a drizzle of delicious olive oil. Sorry, greenleaf, not too much to say about you. Enjoy putting that crunch in your sandwich!
Little red potatoes. These will be fabulous roasted or just good old boiled.
1 head of Garlic! Precious!
Howdy Farm Faithfuls!
Good Morning from Middletown, Rhode Island. Chris and I are down here for my little brother's wedding today. We are leaving the farm in the capable hands of our crew and our very cool "WWOOFers" (Willing Workers on Organic Farms), Kim and Curt. They will be harvesting and packing for the Friday CSA boxes and for the Friday and Saturday Roadside Stand. We are extremely grateful to have such terrific people at the farm. Come by and say hello!
Quick Note about the Flowers: Apologies to those of you who regularly buy flowers at the stand. My wedding gift to my brother is to provide flowers for the wedding. We have been collecting and setting aside flowers for the wonderfully talented Laurene Hulbig (who usually does all the arrangements for the farmstand). She is the real designer that is doing all of the bridal party bouquets, corsages, boutonnieres, and table arrangements. She did have to buy in some more formal flowers from the Boston Flower Market, but most of the flowers are from White Barn Farm's 1/4 acre of flowers. The result is that we were really short on bouquets for the farmstand this week! However, we were able to collect a decent harvest for the Friday and Saturday markets and the lovely Jessica Scranton will be making bouquets for the weekend. We also have bunches of Chinese Lanterns and Jack-be-Little Pumpkins for fall decorations.
Franklin Honey! Our beekeepers will be at the farmstand on this Saturday, September 29. 10am to 2pm. Stock up on some wonderfully fragrant bee-based soaps, truly healing hand salve (good for the feet, and rough elbows and knees, too), lip balm, jars of this season's honey harvest (try taking a teaspoon a day for allergies - sweet medicine!), and more. This is also a great opportunity to chat with some experienced and talented beekeepers for anyone curious about beekeeping.
As always, Fish Friday! Try pairing some seafood with our fresh fennel! or make a coleslaw out of our kohlrabi to put on fish tacos. Bobby Jordan of Jordan Brothers Seafood will be selling today's freshest, highest quality seafood. What a wonderful fast food to prepare! The innate deliciousness of this seafood makes you feel like a five star chef!
IMPORTANT REMINDER:Due to the change in daylight, the farmstand now closes at 6pm Tuesday - Friday. That goes until October 16th, at which point we will begin closing at 5:30pm. Our hours on Saturdays will remain the same: 10am to 2pm.
Don't forget to pick up some Iggy's Bread to complete your dinner table spread. and Saturdays we have those sinful sticky buns, chocolate croissants, almond croissants, and plain croissants! The mini cranberry and mini raisin loaves make extremely tasty toast with butter or cream cheese.
Thank you so much for your patronage! We truly appreciate you shopping for your veggies at White Barn!
Baby Update for those of you following the farm baby's progress. The due date is October 21st, so I'm at 36 weeks. The baby's head is down and it was not overgrown at the last check. My gestational diabetes is under very good control. I've overcome my fear of giving myself shots, and almost overcome my constant desire for sweets. I think I will need a whoopie pie as soon as the baby is delivered!
Hello CSA Members! Here is a little debrief of what was in the box this week:
2 Heads of Greenleaf Lettuce. These are the heads of greenery that are more tender and frillier than the straighter-leaved Escarole, which is a bitter green. Enjoy this lettuce in a salad with roasted beets or on a sandwich or burger.
Escarole. This is the head of greenery that has a crisper, less ruffled leaf. You may think it looks something like Romaine lettuce. You can certainly use this as a bitter salad green, but I recommend using it as a cooking green to showcase its flavor. My favorite is the quick and easy Escarole and White Beans. My aunt Ann taught me this dish. You just sautee some onions and garlic in olive oil with a good pinch of salt, then add the washed and coarsely chopped escarole and cook it until it wilts down to look something like cooked spinach. Then you add a can of cannellini beans with their juice, and a couple cups of chicken stock (or veggie if you’re veggie). Let that meld together a bit, taste for salt and pepper, and serve with freshly grated parmesan and some good bread. Some good variations: put a pinch of hot pepper flakes in with the onions and garlic, add sliced Italian sausage, and/or add cooked macaroni to beef up the dish a little bit. I think of this as a hearty soup and serve it with a spoon to make sure the juices are used.
Bunch of Beets. This must be a familiar friend by now. A farmstand shopper told me a delicious sounding recipe for a warm beet salad. She puts garlic and olive oil in a dutch oven, then adds peeled, quartered (or whatever to make the pieces about equal size), raw beets, puts on the lid and roasts in the oven (probably 350-375) until tender. She lets them cool a little bit, then crumbles in goat cheese and drizzles some balsamic vinegar over them. Sounds like a beautiful and wonderful fall side dish to me! If the greens look good you can certainly cook them up, if the leafy part is no good, the stems are actually delicious sautéed up with garlic or thrown in the juicer.
Kohlrabi. Our bulbous brassica buddy. Brassica is the term for the cabbage family, formerly known as cole crops: broccoli, kale, cabbage, Brussels sprouts, even turnips, broccoli raab, radishes, and arugula. Kohlrabi has a juicy white flesh that can be used in all sorts of ways. Our friend Kathy has been asking all summer if we have more kohlrabi so she can make her favorite cole slaw. The simplest preparation is to make sticks for snacking. Roasting kohlrabi transforms it into a kind of sweet turnipy treat reminiscent of a roasted root vegetable. Try cutting it in different ways for different textures/presentations/cooking times. You can do thin slices for the quickest cooking and almost a potato chip quality. You can cut it into French fry shapes, or just dice. This week you could do a mixed roast of kohlrabi, beets, and fennel, though it may all be kind of pink by the end! You can shred Kohlrabi or cut into tiny matchsticks for a cole slaw. You could shave thin slices on a mandolin and do some sort of layered pasta-free “lasagna.” If you haven’t enjoyed it in one way you’ve tried it – try a different way!
1 Head of Fennel. Shave it thinly on a mandolin and toss with a citrus dressing for a crunchy salad. Cut into wedges and roast. Use the fronds for an herb or as an aromatic to roast fish on top of (with a little wine, lemon juice, and dots of butter). Make a seafood stock or a wild new cocktail (I've never tried fennel simple syrup but I bet it would be good). Cut out the core if it is tough. Diced fennel and onions make a great base for a tomato sauce, particularly a bolognese.
1 Quart of Tomatillos. We have been enjoying green enchiladas and a cold salsa verde dipping sauce. Tomatillos’ best flavor is obtained by cooking to develop its sugars, which balance the innate acidity of these papery-husked fruits. The first step is to unwrap them all (kids might want to help). Put them in a colander and rinse. Then slice them in half or quarters and put in a baking dish or cast iron pan to go in the oven. It’s nice to put a few sliced onions, some diced garlic, and a hot pepper or two (with seeds for spicier, without for milder) in the mix as well. Roast until the fruits have collapsed and the liquid has cooked down to the consistency you’re looking for. When it comes out of the oven you can add some chicken or veggie stock, taste and adjust for salt, and blend or puree. For a dipping sauce allow to cool, then add some chopped cilantro and fresh squeezed lime juice – tasting and adjusting to create your masterpiece. To make enchiladas, take flour tortillas and dip in the sauce one at a time (the sauce cooked in the cast iron pan creates the perfect shape for this process). Use tongs to retrieve and place on a plate – then fill with desired fillings: maybe some cooked ground turkey, shredded leftover roast chicken, cooked greens, green peppers, or cactus. Roll into little burritos and then line them up in a baking dish, pour the remaining enchilada sauce over the top, crumble queso fresco or shred cheddar or whatever cheese you have on the top, then bake at 400 or so until the edges have browned, the cheese is melted, and the dish looks irresistible. Serve with rice and beans for a side if you like. I enjoy fresh guacamole and sour cream as accompaniments.
2 lbs of Sweet Peppers. Some are green, some are specialty. Roasting peppers is kind of fun. You blacken the skins to blistering so they can be peeled off. This can be achieved by broiling (turning once one side is done), putting directly in a gas burner flame (holding with tongs) or over flames on the grill. When all sides of the peppers are completely blistered, they are done. It makes them easier to peel if they steam as they cool. You could throw them all in a bowl and cover with saran wrap or a plate or something. Peel, remove the seeds, and slice into strips and you have roasted peppers to add wonderful flavor to a sandwich, a pasta, or just to marinate with balsamic and olive oil and serve with cheese and bread. Mozzarella or a really good ricotta like Narragansett Creamery’s would be best. They could be part of a fancy pasta salad or a nice addition to grilled chicken. The chef at Oleana makes a wonderful roasted red pepper and feta spread that is wonderful on bread. Your peppers are great raw in salads, too!
Mustard Mix. This is the bag of little cut greens. This is a blend of salad mix that is a little spicy. If it is too strong for your family on its own, try serving it mixed into torn lettuce leaves for a salad. Mustards can be quickly wilted. I think a little handful of mustard greens adds tons of flavor to any sandwich – even it is just made of cheese, pickles, and mustard.
1 bunch of Red Russian Kale. This type of kale is the tenderest of kales. Sautee with garlic and enjoy. You could use cooked, chopped kale as a filling in your green enchiladas.
Green & Yellow Beans. This picking of beans is so nice, I've been snacking on them raw! But do feel free to snap the ends and cook for a side dish. Asian-style spicy green beans are great. Try them in a stir fry with pork. A spicy peanut sauce is great for beans, too - you could incorporate sweet peppers and eggplant and garlic, too.
1 Italian Eggplant. You could go Italian, Mediterranean, Indian, or Asian. When all else fails just dice it and roast it tossed with olive oil and salt. Shish Kabobs with sweet peppers and eggplant are a good option this week.
Boy is it howling out there! What a blustery day. We'll take the rain, though. After a string of incredibly gorgeous fall days, the soil could use a little moisture, particularly our direct seeded crops (such as arugula, radishes, cilantro, mustard mix, etc) and our cover crops that have recently been sown.
We hope you are falling back into a routine if it has changed with kids back to school and sports. The air does seem charged with an energy of busy-ness and hurry. Maybe these vegetables can make you slow down and chop and cook with someone you love for a little bit!
Someone asked last week about the earlier hours and the difficulty of picking up before the adjusted closing hours. We will leave your share on a pallet behind the shed for you if you haven't picked up by the time we drive the van back across the road. That way you don't have to scramble to get here before the stand closes. Just as a reminder anyway: Next week we will begin closing the stand at 6pm so that will be the cutoff time for buying bread, flowers, honey, eggs, seafood, other veggies, etc. We apologize for any inconvenience but darkness does happen and there's no electricity at our farmstand!
If the greenish paper pints in your share are clean and dry when you're done with them, we will happily take them back to reuse. Great job bringing back your boxes - still!!
In this week's share you found:
Yellow Beans. Yay! A later planting is producing well and this is the first picking, when beans are usually at their best quality. These are terrific as a side or in a coconut milk based curry. or with roasted potatoes. or in a warm potato salad. or in a marinated three bean salad to have for lunch. Yellow beans could be substituted for green in this Roasted Green Beans with Pine Nuts and Parmesan recipe. The same substitution could be used for this Orzo with feta, green beans, and tomatoes recipe.
Fennel. The bulb is back. with fronds which can be used as a fresh chopped herb or for making stock. Fennel can certainly be roasted on a baking sheet or go at the base of a pasta sauce. The recipe page of our website offers lots and lots of ideas when you enter "fennel" into the "search recipes" box.
Mountain Magic tomatoes. These round red saladette tomatoes are very disease resistant. Thank you professional vegetable seed growers (we love you too heirloom seed savers). Here is a pint to slice onto sandwiches or put on top of "toasties." That's what I call slices of baguette laid out on a baking sheet with grated cheese, sometimes a type of pesto, tomato slices or both. There are endless variations of White Barn Farm toasties, in fact. It really adds substance to a meal of soup and salad, for example. These would be perfect for quartering into a dish of pasta with pesto, toasted walnuts, and parmesan or for the orzo, bean, and feta recipe above.
Yummy Peppers. Hopefully you have been enjoying these little orange sweet peppers. They are nearly seedless, making them excellent candidates for stuffing and roasting or for just dipping in hummus or veggie dip. Rings or slices are so tasty in salad and pair splendidly with feta cheese.
Russet Potatoes. These make killer baked potatoes. Indulge in the butter, salt, pepper, and sour cream. yum. These are also terrific for roasting or making home fries. and probably a rosti (swiss-style). There is a recipe for chard and feta pie that calls for 2 cups of shredded potatoes. CSA Share Synergy! These would be great for mashed potatoes, too.
Silverado Swiss Chard. Green leaved chard with white stems. I love chard steamed or sauteed and served with a small pat of butter and a dash of apple cider vinegar. yum. Try using chard in any recipe you love that uses spinach. I would rip the leafy part off of the stems and dice the stems fine and cook them a little longer (or make pickled chard stems if you're feeling fancy). There is a fairly simple recipe on our website for Chard Utopia which uses phyllo dough and a cottage cheese/feta stuffing. or try this recipe for Tasty Swiss Chard with cannellini beans (there is another recipe on there for Spanish style chard with chick peas, spices, golden raisins, cooked in broth). Greens and eggs are friends for those of you who like to make frittatas, quiches, omelets or egg scrambles.
Arugula. Another blast from the past. Have an arugula salad (my fave with lemon juice, olive oil, sea salt, and parmesan curls). Chop it onto a sandwich or into your pasta, risotto, or eggs. pair with sliced grilled steak. enjoy!
Frisee. This is the curly endive that maybe just looks like a frizzy lettuce. I like chopping a head of frisee (plucking off a few tipburned brown leaves) and throwing it in with lettuce for a salad. What a good crunchy texture. I especially enjoyed a salad with crunchy peppers, homemade croutons, half moons of cucumber, and quartered mountain magic tomatoes and feta, which seems to be the cheese of choice today. You could also try a fancy restaurant style salad with parmesan, a poached egg, and crumbled bacon with a warm bacon fat/dijon/red wine vinegar dressing. If you find it too bitter raw, try it as a cooking green.
2 Heads of Lettuce.
1 head of Garlic. enjoy.
1 bunch of Radishes. Slice or dice into salads. try on buttered bread with a dash of salt. If you think they are too spicy, try sauteeing them until just tender in butter. There are actually a number of recipes on the website for cooked radishes. A simple one is this Spring Radishes & Greens.