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Posted 8/7/2013 11:05am by Christy and Chris Kantlehner.

Hello CSA!!!

This week in your share you received:

2 Heads of Lettuce

1 pint of cherry tomatoes. yum. snack em. or slice in half with a serrated knife and put on a green salad or with diced, peeled cukes, feta, herbs (like mint, basil, or parsley), s&p, oil & vinegar.

2 lbs of onions. These won't last forever - we cut the tops before they were completely cured. But we expect you to be able to use these for the next couple of weeks. They will store fine in a basket at room temperature.

1 lb of green peppers. These are sweet peppers. There are two very small hot peppers in your share (one is a jalapeno and the other is a Hungarian hot Wax pepper). All of the large peppers are sweet, not hot, even the big pointy green ones. Peppers and onions are a classsic combo for pizza topping, accompanying grilled sausage, as a base to a stir fry, or rice and beans. Veggie burritos are a great easy meal at this time of year. Just cook some rice, open a can of beans, and sautee some veggies. Shred some cheese. finish with fresh herbs (sorry you probably have to buy cilantro for now), sour cream, and hot sauce. pow. done. especially recommended for growing boys.

2 Hot peppers (mentioned above). Use for fresh salsa or if you want a spicy veggie mix for your burritos. Or throw some spicy rings on top of a tray of nachos. yum. discard the seeds if you want less heat. and for goodness sakes do not touch your eyes or sensitive parts without washing your hands after you've handled hot pepper seeds.

2 lbs of slicing tomatoes. you can transform these beauties into BLTs, Lettuce and mayo sandwiches, fresh hand cut salsa, caprese salad, eggplant tomato stacks. whatever you decide!

2 lbs of cucumbers. Now you may have to start getting creative with your cucumbers. Chris and I stayed up late making pickles last night. The whole process began in the afternoon with our babysitter Caroline, Grammie, and my cousin Max beginning the slicing party. Even Caroline's mom, a longtime CSA member picking up her share, got into the act for a little bit. We cover the sliced cukes w/ kosher salt and ice cubes and wait for them to melt. After the ice melted, the farmstand was closed, Graham was asleep, and we had finished our BBQ sandwiches from the Commonwealth BBQ on Wampum Corner, the pickling process began: Making the pickling liquid, washing all the mason jars, tracking down all the lids and bands, getting the water bath canning pot out and heated up, etc. Chris packed the jars and I ladled the hot liquid on top. We were able to finish 36 quarts before Graham woke up and would not go back to sleep, we ran out of pickling liquid, and our eyes were puffed shut with weariness. I will have to do at least one more batch this evening. Anyway, now that I've made the pickling process sound so fun and easy I will share a completely different recipe: Cold Cucumber Soup. Some other recipes from our Recipe Page when you type "cucumber" into the search recipes box are: Cucumber Gazpacho (Trader Joe's is a pretty great source of organic avocados), Chilly Dilly Cucumbers, and Shaved Cucumber Salad  (feel free to use this as a recipe for a slicing method of cukes and then improvise the rest).

2 Eggplants. This could be a perfect week to try Eggplant-Tomato Stacks. Grilled eggplant is delicious. Eggplant can certainly be used in a stir fry or a sautee of fresh veggies to go into those veggie burritos i was talking about.

Hope you have a great week!!

Thanks as always!

Christy, Chris, Graham, and the White Barn team :)

Posted 7/24/2013 12:27pm by Christy and Chris Kantlehner.

One Tomato. A beefsteak from our High Tunnel. If it is not really solid red, give it a day or two of sitting out on the counter to ripen. Never Refrigerate tomatoes! It makes them mealy and crystallized. Wait until it’s perfectly ripe, then slice and enjoy. A BLT or just a tomato mayo lettuce sandwich can really hit the spot at this time of year. A nice piece of toast spread with goat cheese or cream cheese and topped with a slice of tomato and finished with salt and fresh pepper and perhaps a drizzle of balsamic vinegar and extra virgin olive oil is just divine. Tear up a couple basil leaves to really complete the dish. Of course there is always the classic Caprese salad: Sliced fresh mozzarella instead of the toast with cheese described above. Don’t underestimate the power of a pinch of salt and grind of fresh pepper – it’s as important for the mozzarella as for the tomato.

One Eggplant. The first of the season! You have an Italian type eggplant in your share – it is either the classic black variety or a more lavender skinned variety. Both are great. It’s amazing how far one sliced eggplant can go.  It all depends on the thickness of the slices. I usually don’t bother with salting and draining and rinsing. I just toss the slices with plenty of olive oil (eggplant is greedy that way), S & P and maybe some herbs. Then I bake them on a baking sheet at 375 or so, flipping once until nice color has developed and they are quite tender. You can do all sorts of things with roasted eggplant. You can have it right away in a pasta – with fresh tomato, basil, cheese. Or a cool salad of chopped roasted eggplant, feta, and mint. Eggplant is delicious grilled. And you can always do the classic eggplant parmesan with the flour, eggwash, seasoned breadcrumb sequence before pan frying then baking in a casserole with mozzarella and tomato sauce.

2 lbs pickling cucumbers & 1 slicing cucumber        

1 zucchini & 1 summer squash

2 lbs Yukon gold potatoes

1 quart beets. Roast and eat! These will store for a while in your fridge if you don't feel like using them this week.

2 lbs Ailsa Craig onions. These are not cured so they will store best in the refrigerator in a plastic bag.

1 bunch Basil

1 little head of lettuce. Just enough to have some leaves to put on your tomato sandwich.
Posted 7/23/2013 3:01pm by Christy and Chris Kantlehner.

White Barn Farm is BLOOMING. Big Time! Treat yourself or someone you've been thinking of. These are locally grown, never sprayed with anything, super-fresh flowers. Gentlemen, you do not have to bring home flowers only if you are in trouble! You can just bring some home for everyone to enjoy! Bouquets are only $11.30 plus $.70 tax for a total of 12 bucks. Not bad!

We have Lilies for $2/stem and the first picking of Sunflowers for 75 cents/stem! Plus Laurene Hulbig is putting together fabulous bouquets with all of the flowers we've cut in the past two mornings. Amazing! Come see for yourself! Laurene is a floral designer specializing in wedding design, normally. We are so lucky to have her arranging our farm flowers!! Her website is www.laurenehulbig.com if you want to connect with her about wedding flowers for an upcoming event. She can certainly feature some (or all) White Barn blooms, in season. Just ask!


July 7th Wedding Flowers by Laurene Hulbig


Just a reminder, Jordan Brothers Seafood is at the farm Tuesdays 2pm to 6pm! If you need a fast, easy supper, pick up something from the seafood truck. The scallops are phenomenal. Rinse them, pat dry thoroughly with a paper towel, season with salt and pepper or more if you're feeling fancy, and sear on both sides in a blend of butter and a high heat oil like organic canola, safflower, or sunflower. Take them off the heat when they still yield a little bit when pressed. Serve immediately (so don't cook them until everyone is ready to eat - almost sitting at the table). Boil some White Barn potatoes, sautee some zucchini and basil in olive oil and Voila! Dinner.

The Edible Plant Walk scheduled for this evening (Tuesday 7/23) with John Root has been postponed due to uncertain weather. Stay tuned for the new date. The free, open to the public, Wrentham Cultural Council sponsored walk was quite popular last year. These are Wild Edible plants, by the way. Of course they are on the edges of the farm and among all of our cultivated edible plants!

Keep your eye out for our beautiful new  "OPEN" flag. It is truly a beautiful piece of folk art, quilted by none other than Heather Willey, who usually designs our Plant Sale poster each year and who made the signs on the front of the market shed with the help of her woodworking husband, Tim. Thanks Heather!!!

For those of you who haven't seen yet, our early tomatoes are rolling in. We have been picking all the ripe and all the ones turning color to get them out of the field before they are damaged by the bunnies, chipmunks, crows; cracked by too much water, or damaged by rot. So if it looks a little more orange than red, let it ripen on the counter for a few days. I like to sit them on their shoulders so the weight of the tomato doesn't crush the bottom, which is more useable anyway. The exception is if the tomato is supposed to be orange when it is ripe, like the delicious variety, Orange Blossom. If you aren't sure, just ask the person at the farmstand.

Thanks as always. Do not miss us this week! Hope you like the flowers!

Posted 7/19/2013 9:51am by Christy and Chris Kantlehner.

It is a heat wave. This is crazy. It is extreme and our amazing crew has been keeping up a really good attitude and even sharing their swimming pools with us after work! Yesterday we harvested all of our garlic and got it into the greenhouse to cure (dry). It was a major group effort. We have two volunteers that come every Thursday from the Providence restaurant, North, that we sell produce to. The chef there wants all of his employees to have experience growing food. So G and Andrew have been weeding like madmen every week until finally this week all hands on deck were pulling garlic and then arranging it in the greenhouse. My husband Chris has an unstoppable attitude and makes the work fun and efficient. We had our solar powered radio blasting bluegrass and all of us sweating hard and getting the project done. We would fill one tractor bucket with garlic plants and send it to the greenhouse to be unloaded and arranged so that they will dry but the tops layered over the bulbs so they would not sunscorch. Meanwhile, a second tractor bucket would be being filled in the field. And switch! Good times!

Needless to say, I missed sending the CSA email this week. I have been inundated with cutting and arranging flowers, doing deliveries in Providence, the garlic harvest, and taking care of Baby Graham after the babysitter leaves. The share was pretty straightforward this week. Maybe a little smaller in volume than usual, but full of things that are easy to use and super tasty:

Fresh Onions. This variety is called Ailsa Craig. Since they are harvested fresh they are sweeter than others. They are great for grilling like the other fresh onions, excellent in your quick pickles, or at the beginning of any sautee. Feel free to fine chop them for a hot dog condiment or sliver to top a pizza. 

2 lb Yukon Gold Potatoes. golden fleshed freshly dug taters.

Carrots. enjoy the crunch of a fresh, raw carrot.

2 Zucchini and 1 Summer Squash. versatile and tasty.

Basil. Make a pesto and you can freeze it in small blocks to pull out anytime. Tomatoes will be coming . . . 

3 Pickling Cucumbers and 1 Slicing Cucumber. taste and compare. like I mentioned last week, you may decide to peel the picklers. slice or dice and munch on these refreshing vegetables.

Purple Cabbage. What a gorgeous color. Thinly sliced red cabbage can easily be added to a green salad. Sorry no lettuce this week - a gap in the plantings! Check out this recipe for Sweet And Sour Red Cabbage.


Thank you for bearing with us! We hear the heat wave should subside after a wild thunderstorm Saturday afternoon. sounds great!



Posted 7/11/2013 9:15pm by Christy and Chris Kantlehner.

Sweet Deal! George Labonte, a Wrentham local, who keeps bees in Plainville and Wrentham is keeping us in honey! We are fresh out of Franklin Honey; 48 lbs sold out in a week! amazing! We have 48 jars just in today from George. One pound jars, $8.50. 

My woodworking brother Will is going to make an appearance at the farmstand tomorrow, Friday, July 12th 2pm - 7pm. It's also Fish Friday and produce has been rolling in steadily so we are hoping for a great afternoon!

Will makes gorgeous cutting boards, utensils, and more from reclaimed wood.  Get an idea of his style by checking out his etsy page: http://www.etsy.com/shop/WMRWoodworking Many of you probably caught a glimpse of his handiwork at our annual plant sale in May. He has a wide range of offerings and prices. I say it's never to early to stow away some holiday gifts!


Will helping put up White Barn's first hoophouse

Thank you for all supporting us! The weekdays have been picking up and we have been feeling very proud of the produce (and flowers!) we've had stocked at the stand.

We can smell the tomatoes and basil around the corner . . . (wait a minute! basil is already here!)

Our Summer Hours Postcards* are at the farmstand! Take one for your fridge or your glovebox if you can never remember when we are open. Take some extras if you have any family, friends, coworkers, new acquaintances, checkout people, or strangers on the street that you'd like to share a card with.

*TYPO DISCLAIMER: I asked the Copy Center at Staples to duplicate a card I had printed earlier in the season, deleting the top blurb on the back side. Somehow Sheldonville Roasters was changed to Roaster, croissants to crossaints, and bouquets to boquets. I'm assuming an accidental delete and manual retype happened. I really like the girl that always helps me there and I did not feel like wasting 500 postcards just to prove to Staples that I was right. BUT I also did not want you to think that this farmer (after 4 years of French at KP!) didn't know how to spell croissant or bouquet. Now I feel much better about distributing our typo'd cards . . . 





Posted 7/10/2013 10:01am by Christy and Chris Kantlehner.

Greetings CSA Members!!! Hope you are settling into your summer routines. Zucchini and Cucumbers are strong right now - hope you enjoy that. Eggplant, peppers, and tomatoes are not too far off - I found some orient express eggplant forming (in the field next to the farmstand) and we harvested three whole pints of cherry tomatoes yesterday :) Summer Trucks on and we are already on Share Seven!

3 heads of Lettuce

Dark Red Norland New Potatoes You really don't need to do more than boil these in salted water til fork tender, drain, and plop them on a table next to a salt shaker and a butter dish, but you can certainly make a warm potato salad, roast, hash brown, etc. Check out the Roasted Fennel and Potatoes recipe in the fennel section.

Gnome Cabbage. Pointy top. Not sure if I've mentioned this already but these were selected in Austria or Germany so that you can shred them easily, just holding the base of the cabbage, instead of having to quarter a big round cabbage. So shred away and dress or cook or kraut how you like! Don't miss our recipe page on the website you can use the search box, typing in "cabbage." The latest cabbage recipe added was Cabbage Strudel. If you cannot face a cabbage this week, put in a plastic bag and shove to the most out of reach place in your fridge for another time. It should store for a few weeks.

1 Head of Fennel. If you think you hate fennel, give Roasted Fennel and Potatoes a shot. Ex-con and foodie sweetheart, Martha Stewart, will tell you how. The recipe calls for two heads of fennel (is last week's still kicking around?) but you could use some torpedo onions to make up the volume. We had a dining room full of cousins last night and we all thoroughly enjoyed a bowl of roasted potatoes, onions, fennel, and carrots - tossed with olive oil, lemon juice, salt, pepper, herbs, and garlic before roasting on a baking sheet in the oven.

2 Zucchini. Zucchini and basil taste wonderful together. I always share a recipe I learned during my farming travels in Italy: Zucchini and Basil "carbonara" I checked our website today and other farms that use Small Farm Central had shared these more zuke recipes, including Grilled Zucchini and Orzo Salad (you could substitute basil for the cilantro and grilled torpedo onions for the cherry tomatoes). If you got a rather large zucchini, consider making a Zucchini Lasagna.

1 Bunch of Beets. A couple of diced torpedo onions would make a lovely base for a roasted beet salad. Roast your beets, then peel and dice, toss with the onions, salt, pepper, balsamic and olive oil. Jazz up with blue cheese, goat cheese, feta, and/or avocado. Serve over lettuce or just on its own.

3 lbs Pickling Cucumbers. Here is a good secret about pickling cukes: you can eat them as regular cucumbers! Sometimes their skins are a little tougher or more bitter so you may want to peel them first, but you can cut off a slice to assess for yourself. One delicious way to serve these little guys is to slice them in coins and add a few pinches of salt and sugar, then add a few tablespoons of seasoned rice wine vinegar. Cover and put in the refrigerator. Within an hour the cukes will have released a lot of their water so all the coins are covered (if not, maybe add a little more of the vinegar). They are ready to eat and will keep much longer than plain sliced up cukes. If you are feeling more ambitious you can try one of these recipes for Bread and Butter Pickles or Dill Pickles, downsizing the recipe for the quantity of cukes you have. Or you can pick up more picklers at the farmstand. We had quite the harvest this week!

1 bunch of Tropeana Lunga "Torpedo" Onions. More fresh onions. Fresh onions are milder than cured onions. They should be stored in the fridge. Though not as tender, the tops can still be used like scallion greens, particularly if you're cooking them or tossing them in with your hot potatoes for a warm potato salad. If you're firing up the grill, I suggest cutting these in half lengthwise, leaving the root base on to hold it together, and tossing with oil or a marinade before grilling (across the grates). I even find the sizzled greens delicious. Any leftover grilled onions are excellent for salads, orzo or grain salads, pizza, pasta, etc.

1 bunch of Basil. Since this is a bunch with stems this could keep quite well in a glass of water on the counter. Just as with fresh flowers, make sure there are no leaves in the water ( you may have to strip some lower leaves) or the water will go bad. Basil leaves can also be plucked, dried, and preserved whole submerged in olive oil. As long as no leaves are poking out into the air, you can keep it like this in your cabinet. It will definitely keep in the fridge this way, too, but the olive oil will solidify so you should take out the jar twenty minutes or so before using. The olive oil will take on some basil flavor so you can use if for cooking or salad dressing once the basil is gone. Pesto is another choice - whiz in the food processor with olive oil, garlic, parmesan or pecorino cheese, toasted nuts, lemon juice, salt and pepper. I could eat the whole batch on wheat thins. If you want to kill two CSA Birds with one Stone check out this Zucchini Pesto Bruschetta Recipe.


That's all folks! Thanks a bunch!

christy, chris, graham man and our wonderful crew!

Posted 7/8/2013 2:32pm by Christy and Chris Kantlehner.

ay ay ay. i'm sure most of your produce is long gone at this point. but just in case, here is the email that I sent Tuesday and accidentally did not put on the website OR email to Wed/fri members. Hope you all had a fun fouth!!


Howdy Everyone! This is a tasty share with lots of items you probably are already familiar with!

1 Bunch Carrots. The obvious choices are to shred on a salad or crunch on for a snack with hummus or something. If you want to feature the carrots give this Honey Glazed Carrots with Mint recipe a try.

1 Head Fennel. If you are already going to do some grilling, why not try grilled fennel. If you make pulled pork sandwiches ever, a quick pickled thin sliced fennel would be a lovely sandwich topping.

3 Heads Lettuce

1 Bunch Torpedo Onions. Fresh red onions that are kind of like a big fat red scallion. Great for mincing as a base to a roasted beet salad, guacamole, balsamic vinaigrette, pasta salad. anything. use like a red onion they are just a little milder.

1 Head Radicchio. Chop and mix with your lettuce and you should have salad for the week.

1 Yellow Squash and 1 Zucchini. This would be a great week for Pasta Tutto Giardino. You could use the onions, carrots, fennel, and squash and zucchini if you wanted. If you have the ability to slice super thin, you could try the Squash, Potato, and Goat Cheese Gratin.

1 Cucumber

2 lbs New Potatoes. Scrub if necessary. Boil and eat with butter and salt. These potatoes are sublime. Usually potatoes are a storage crop that we consider a staple. These potatoes, dug before the tops have died back and the skins are hardened, are more of a fresh vegetable. Once dry, they will store in a plastic bag in the refrigerator. These would be terrific for a warm potato salad. Just boil them whole until tender (not until totally blown out and waterlogged), drain and return to their pot with the lid open a crack to let the steam escape. Once they are cool enough to touch, quarter or halve them so they are a good size for potato salad.  Meanwhile sautee your fresh onions, saving the greens to chop like scallions and chop some fresh herbs as well(parsley or fennel tops, perhaps?). A few strips of bacon diced up never hurts, if you like that sort of thing. Once the onions are to desired tenderness, throw in the potatoes, season with salt and pepper, add the herbs, and drizzle with some tasty olive oil and the juice of one lemon. You can add mayo or butter or really whatever your heart desires at this point. Snap peas are a wonderful addition to the party and kale has proven delicious as well. Be creative and enjoy the taste of a fresh potato.

Choice of an herb

Choice of a Cabbage


Posted 7/2/2013 2:45pm by Christy and Chris Kantlehner.

Honey is here! Roger from Franklin Honey just delivered two cases of 1 lb jars of honey. $8.50. Just in time if allergies have been getting you. or if you love toast with butter and honey. or if you put honey in your tea. or if you just love honey!

We will be Open July 4th 10am to 12pm (NOT 2pm as previously advertised). I got carried away and almost forgot that we need to celebrate our country's Birthday!

There will be plenty of cabbage so offer to bring the cole slaw to the BBQ!

We will be digging new potatoes so you can make potato salad, too. There are zucchinis and fresh onions to grill. And lots of lettuce for green salads. There are scallions, carrots, salad turnips and maybe even cucumbers to put on top. There are beets to be roasted for a beet salad. And plenty of sugarsnap and snow peas for snacking. Flowers are abundant and maple syrup and fresh honey are in!

Friday we will be right back to our usual tricks . . . Fish Friday, lots of fresh produce. Saturday morning is Yoga with Patty in the Barn 9am to 10:15am. 

We look forward to seeing you!!!!!

Posted 6/28/2013 1:20pm by Christy and Chris Kantlehner.

Baby Fennel, Fresh Onions, Napa, Lettuce, Scallions, Kohlrabi, Carrots, Zucchini, Fresh Flowers and more!

Friday Farmstand is Open! 2pm to 7pm. Jordan Brothers Seafood is here. 

The farm is in full swing and we are excited for you all to try out our new driveway since it has rained.  There is a great bounty of produce so take a moment to stop by and pick out something that will make your family wonder how you made such a delicious meal!!! Good ingredients make simple food taste spectacular.

If you are uncertain of what to do with some of this bounty (top example: kohlrabi) we have a very useful cookbook for sale at the farmstand. From Asparagus to Zucchini was put together by a consortium of CSAs in Madison, Wisconsin. It is arranged alphabetically by vegetable and gives a brief overview of each veg and then a couple pages of easy, yummy recipes. It's $19.95 at the farmstand.

maple syrup sign

We just got in a batch of Maple Syrup from Liberty Farm in Poultney, Vermont. Our wonderful friends, James and Sarah Elworthy have an organic dairy farm and a sugarbush (the technical term from the stand of sugar maples you harvest sap from). Pints are $10 and the larger jugs are $22. Treat those kids to some Saturday or Sunday morning pancakes and waffles with real maple syrup. That reminds me - Wild blueberries are ripening! I found ripe lowbush and highbush blueberries yesterday and they were super delicious. Find 'em before the birds do! (or visit Cook's Valley Farm in West Wrentham - Nate says strawberries are fading but raspberries are on and blueberries are starting).

Happy Fourth of July! The 4th falls on a Thursday this year. We think it's silly to have our regular farmstand hours (2pm to 7pm) so we will be open in the morning: 10am to 2pm on Thursday, July 4th.


My extremely talented stepmom, Elizabeth Gibbs, made beautiful cards from paintings she did based on our vegetables. She designed a little barn stamp and printed a recipe on the back of each veggie card. We finally were able to print them and get them packaged in farmstand safe little plastic envelopes. They are $2.50 each. I'm starting to realize that you could put together a pretty nice gift package from our farmstand: syrup, coffee, cookbook, flowers, card, and maybe even some fresh veggies!

radish card


Leeks Card

Posted 6/26/2013 7:13am by Christy and Chris Kantlehner.

Share Number Five!!!

Beets. I found a recipe for a soup with beets and fennel. It calls for kefir but you could certainly use yogurt. I love to just roast beets and slice them onto a salad with goat cheese and serve with a balsamic vinaigrette, but for more ideas go to our recipe page on the website and put beets into the "search recipes" box.

Scallions. I have been adding these to green salads, cole slaws, warm potato salads, everything!

Fresh Onions. Pearl Drop onions. These will keep freshest in the fridge (treat them almost as a scallion). Good-looking green tops can be used like scallion greens. The bulb is a nice sweet onion. Perfect for a quick pickle, dicing to put on a hot dog, halving to put on a skewer to grill, as a base to tuna salad, or anywhere you would normally want to have an onion.

Gnome Cabbage. Pointy headed green cabbage. The first choice for this weather/season is a cole slaw. The snow peas, fresh onions, scallions, and fennel could even join the party! If you want a hot side dish give this yummy cabbage with butter a try.

Two bulbs of Baby Fennel. The white bulbs with the feathery tall tops. The bulb is crunchy and refreshing and can be sliced thin for a salad, fennel slaw, or to be used for cooking (think of it as a celery substitute). The fronds are most likely going to end up in the compost, but they can be used to make stock - particularly seafood stock (if you have some shrimp or lobster shells or fish bones) for a wonderful seafood stew or risotto. They could also be an aromatic bed of herbs for cooking fish on top of - in parchment or in a baking dish covered with foil. You can make an herb dip with a sour cream or yogurt base. You could make a compound butter (whiz the herb in the food processor with butter), then roll it in a log and freeze it - you can slice off rounds to use whenever you want to cook with it. 

Quart of Snow Peas. Chris was able to sell these to my picky eater niece and nephew and their cousins this weekend as "farm candy" They literally ate it up!! Snow peas are a delicious snack. They are also lovely sauteed. I enjoy the crunch that slivered snow peas add to a salad. I made a salad the other day with thinly sliced kohlrabi, napa cabbage, snow peas, lettuce, shredded carrot, and chopped mint. extra crunchy!

Swiss Chard. Steam it up like spinach and serve with some butter and cider vinegar or make it part of a main dish such as a frittata. A nice simple pasta can be thrown together with caramelized onions, toated walnuts (add just before serving for extra crunch), feta, and chard (maybe wilted in with the onions).

2 Heads Green Lettuce. salad! Don't be afraid to try wrapping your meal with lettuce leaves. Chicken salad. avocado, cilantro, and bean salad. grilled chicken in peanut sauce.

1 Head of Radicchio. This is a bitter "green" and makes a wonderful foil for rich cheeses. There are some nice recipes I just added to the website that explain how to grill or roast radicchio. The simplest thing to do, however, is just cut it in half, cut out the core and slice it in ribbons to add to your salad. We enjoyed a roasted beet salad with goat cheese over a mixed bowl of frisee, radicchio, and one little red butterhead lettuce.

Zucchini. Most people are familiar with our friend the zucchini and at this time of year a fresh zucchini is still a welcome sight! We've been loving cutting them lengthwise and drizzling with olive oil and sprinkling with salt and pepper to put on the grill. I like to grill them before the other stuff so you are not tempted to undercook them as space becomes scarce or everything else cooks faster. A little bit of attention to getting the perfect tenderness on grilled zucchini makes a big difference. Martha Stewart's Seasonal Produce Guide (my new favorite website) features a quick and easy Salmon and Zucchini cooked in parchment. You could easily use your fennel fronds instead of dill for the fresh herb.

There was also a choice of either kohlrabi or hakurei turnips. Check out the last few weeks' suggestions for those.