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Posted 8/17/2012 2:46pm by Christy and Chris Kantlehner.

Hi there farm fans!


'MATERS! We are being blessed with an abundance of tomatoes. There are plenty for your tomato salads, gazpachos, salsas, BLTs, tomato-mayo sandwiches, and to top your bagel and cream cheese or your crostini with goat cheese. First-quality tomatoes are $3/lb. Please note that our special varieties of tomatoes were not bred for shipping and perfect appearance. a lot of times there are cracks around the stem end. I find you get nice slices when you begin slicing in rounds from the blossom end and then you can cut wedges around the good part of the top that's left. I feel the flavor makes up for the bit around the stem that is not perfect.


We also have seconds tomatoes for $1.50/lb or $10 for a 10 lb box. If you are chopping up tomatoes for what you are making anyway, this is a good option. sometimes they have a crack or a brown spot or an unsightly scar or blossom end rot. With the third-rate tomatoes, I usually take them to the kitchen, hack the soft parts into a compost bucket and throw the rest (cut into roughly 1-2 inch dice) into some ceramic pans for roasting at 300 degrees for a long enough time so they collapse and lose most of their moisture. I usually sprinkle them with kosher salt before they go in, sometimes I drizzle with olive oil, you could throw in basil or garlic or whatever you want. This method is a way to cook down tomatoes without attending them, as opposed to stirring a tall-sided pot on the stove for hours. I even set our oven to shut off in a few hours and come back to them later. At that point you can use them in a sauce or casserole as is. I like to put them through a Foley food mill to remove the skins and seeds. Then I freeze or can the puree that is left (adding just a pinch of salt). This is a great product. It is perfect for making tomato soup, chilli, any sort of tomato sauce, using for pizza, adding to leftover pasta and some veggies and cheese for a baked pasta, etc.


WATERMELONS. Juicy, ripe, watermelons. We grow mostly Sugar Baby watermelons, which are spherical, dark green without stripes, and have just a yellow spot where it was sitting on the ground that helps indicate their ripeness. I think they look like cannonballs. Give 'em a try! We do grow a limited number of more traditional looking watermelons and some yellow-fleshed ones. Hot summers yield good melons. So that is a silver lining inside the sweltering humid cloud of a summer we've been having. Watermelons are so refreshing. All of our watermelons have seeds so you can transport yourself back in time before the ubiquiitous convenient seedless watermelons. A little attention while throwing pieces in the blender or melon balling will help you with making refreshing drinks/smoothies and watermelon salads.

SATURDAY MORNING TREATS! We will be ordering croissants (including some almond and some chocolate) and raisin pecan sticky buns from Iggy's for Saturday mornings. We open at 10am and we'll have 'em until we run out. I wish we had fresh brewed coffee and some picnic tables for you, but for now you can at least grab a bag of Sheldonville Roasters beans and brew a fresh pot of coffee at home, cut up some watermelon, unwrap your sticky bun, or slice a tomato for your bagel and cream cheese, put up your feet and soak in summer's harvest.

COOKBOOKS. We now have the ultimate CSA member/Farmstand Enthusiast cookbook available for sale at the farm for just 20 bucks ($19.95 really). From Asparagus to Zucchini is a compilation of recipes from a group of CSA's in the Madison, Wisconsin area and includes ideas from farmers, customers, and chefs. It is organized alphabetically by vegetable which is really handy when you see how with seasonal vegetable growing, veggies come ON for short periods and you need to think of new ways to use the current abundance. There are some great ideas and guidelines, even ideas specific to cooking with kids. Feel free to browse our display copy anytime.

That's the end of the news! What follows is just a personal essay by me (christy), currently captive at Sturdy Hospital for  a few days:

In nature's cruel irony, just as the sweetest fruits and vegetables come into season and we were counting on living off of day-old Iggy's bread, it turns out I have gestational diabetes. The doctors think it must be genetic because otherwise i'm "the picture of health." Anyway, I'm at Sturdy Hospital being monitored and schooled on glucose monitoring, insulin injection, diabetic diet, and having every test possible done. The baby is still healthy, moving a lot, etc., but it is a little big for 30 weeks. Hopefully getting my blood glucose under control will stop it from growing toooo big. Every time I think about this, the image of a state fair winning pumpkin grown to enormity by feeding it sugar-water pops into my mind. It is a strange stay here, a sort of conglomeration of TV shows Chopped, Survivor, and Grey's Anatomy. The nurses and everyone are spectacularly kind. I am learning how to count my carbohydrate servings and space them evenly throughout the day and being asked to order from the hospital menu. I am being faced with how out of control my food snobbery has become. I found out late Wednesday night I would be going to the hospital for at least two days and started frantically reading all the paperwork from my appointment with the dietician that morning, trying to think of snacks and items I could bring to subvert the institutional menu. I had stopped at Whole Foods so I had organic yogurt, hemp plus granola, Ezekiel bread, organic cottage cheese, nitrate free summer sausage, roasted almonds, a kiwi, a banana and an avocado. From the cupboards I brought peanut butter, a few baby Bels (cheese), a peach from Tougas farm, our celery and cucumbers. Chris popped me some popcorn (grown at Medway Community Farm) and packed a cutting board and knife (wonder husband!). So that is what is in my "Chopped" basket. I had breakfast at home - whole wheat toast, a fried egg from our chickens, and a slice of amazingly delicious aged gouda from Wasik's cheese shop in Wellesley (thank you Wasik family!!). I got to the hospital and Chris and I were whisked straight to an ultrasound, followed by a blood draw, super high blood glucose results, and my first shot of insulin. Sometime during that whirlwind dietary called me and asked me to order lunch. At that point, Chris hadn't even had a chance to bring in all of my food, books, business paperwork, computer, leftover bouquets, boxes of green peppers to donate, etc. So I was told the choices over the phone and reluctantly ordered Chicken Marsala, Mashed Potatoes, Salad with Italian Dressing and Green Beans. I'm supposed to be on a high calorie diet so the meal arrived with 8 oz of milk and a serving of Italian Wedding Soup as well. Good Lord! Now, I must preface this with the declaration that I completely understand that it is very expensive to buy good ingredients to feed so many people and we are lucky to have such excellent healthcare available in this state, in particular.  Also, I truly appreciate the efforts of all institutional food workers. I have just been completely spoiled and am aware that I am extremely priviledged to eat so well, particularly for someone in our income bracket. Once you become entangled in the web of conscious food choices and web of people and places that produce these wonderful foods, it is hard to shed your belief system and be polite and eat hospital chicken marsala. I felt as if I were cheating on our beautiful, fresh, delicious potatoes as I forced down the ice cream scoop of paste-textured fake mashed potatoes. I was reminded of bad prom food and images of factory farmed chickens as I dutifully ate the protein portion of my meal. I felt adulterous again as i ate the tiny dish of conventional iceberg and romaine lettuce topped with subpar cucumbers and refrigerated grape tomato halves. I truly felt saddened by the sight of the soft, army-green green beans which must have been canned or frozen far away and long ago before being resuscitated in the kitchen. We just started picking our second planting of green beans and yellow beans and the vibrant green and snappiness was sharp in my mind. I couldn't touch them. I needed to have my 4 carb servings, so I drank the 1% conventional milk. Chris' best friend is an organic dairy farmer in Vermont who sells to Organic Valley (which also provides milk to Stonyfield for their straight milk). We are pretty dedicated to buying organic, whole milk. I couldn't stop thinking about James' cows and their idyllic Vermont farmland. I quickly commandeered the dietician and talked her into letting me make an avocado, cucumber and cheese sandwich and having cottage cheese and cucumbers, a few slices of summer sausage, and a pack of Graham crackers for dinner. In that fashion I narrowly dodged the Turkey a la King or Yankee Pot Roast. Now I'm on a roll. For breakfast I jazzed up a plain toasted english muffin and tasteless pale yellow scrambled eggs (sorry for abandoning you, White Barn Farm eggs) with slices of Oxheart red tomato and some salt and pepper packets raided from the much-superior maternity ward breakfast buffet, from the room institutionally labeled "nourishment." I ditched the cloudy burnt cafeteria coffee for some freshly brewed coffee from Nourishment as well. Our talented florist and truly kind friend, Laurene, had stopped by and delivered me a bag of all my favorite tomato varieties, sweet jimmy nardello peppers, and more cukes. I handed a new mom that recognized me from the stand a beautiful tomato to enjoy with her omelet. My snack was a cup of organic yogurt with the perfectly ripe Tougas peach (the cafeteria snakck was a little container of light yoplait strawberry flavored yogurt). For lunch today I couldn't eat the hospital salad (do you picture a bowl of gloves and needles?), but I did make a meal out of some completely plain boiled Red Bliss Potatoes (at least I was not slumming it with the Potato Buds this time). I sliced some Jimmy Nardello peppers and a Jaune Flamme orange tomato, found the secret stash of salt and pepper and even a packet of mayo and mustard. I ended up with a really tasty potato salad. I took my piece of pumpernickel rye and spread it with butter and the other 1/2 an avocado. I drank my milk. Perfecto! Now if I can only overcome my senseless anxiety over painless insulin injections . . . . 

Give Chris an extra boost of support. He has been picking up all my slack, managing a wonderful but large crew, which can certainly get stressful. He has been working from at least 7am to 8pm every day and now stress about his baby! He is almost imperturbably upbeat and energetic. I am a lucky farmer/farmer's wife! Give him a break if he looks tired. His eyes turn Ren & Stimpy red when he's tired.


Thanks for all of your support!!! Enjoy your weekend!


Christy at White Barn Farm



Posted 8/14/2012 6:02pm by Christy and Chris Kantlehner.

Hello Tuesday Folks! Hope your summer is going along dandy. You are just past the halfway mark of the CSA marathon of veggies. Great job. I would love to follow each box home and see what sort of creativity and deliciousness happens. As always, browse our recipe page on the website, www.whitebarnfarm.org 


2 tiny lettuces. use wisely!


2 pints of mixed cherry tomatoes. these are super for snacking. sliced in half sungolds were the perfect complement to a risotto i made for lunch the other day - i used corn stock to keep it vegetarian, zucchini, dried mushrooms (rehydrated in the stock, then chopped), sweet corn cut off the cob, and some yummy cheese from Waskik's Cheese Shop in Wellesley. They sent me away with a very generous bag of cheeses after I brought tomatoes and basil for selling and sampling at their shop alongside a fresh mozzarella making demonstration. Anyway, the sungolds added that acidic note that made all the flavors pop. if raw cherry tomatoes aren't candy-like enough for you, try slow roasting them with olive oil.


3# tomatoes. Pink and Red Slicers. Use the ripest ones soon and the firmer ones in a few days. some of my personal favorites: bagel w/ cream cheese and tomato (take that extra second to salt and pepper the tomato for extra flavor), toast w/ goat cheese and tomato - especially good with a drizzle of olive oil and balsamic and some chopped basil, just sliced tomatoes as a salad with the same (since the turkeys ate all the lettuce. buggers!), grilled cheese and tomato, BLTs, and tomato-mayo sandwich. In case you didn't know already, DON'T STORE TOMATOES IN THE FRIDGE. they get crystally and gross, but can still be used for cooking. 


Half-pound bag of yellow beans. The second planting arrives! Grilled steak, sauteed yellow beans, and tomato salad: Dr. Atkins would be proud. But a piece of bread to sop up all the juices does sound good . . . 


2 lb Asian eggplant. You must be familiar with these by now. Try sauteeing or dicing and roasting if you are tired of grilling. You can definitely make eggplant parmesan with these, just slice them at an angle so you have larger pieces to work with. If you don't feel like doing the flour, eggwash, breadcrumb, fry routine, just try roasting them with olive oil and then making a little casserole or just freeform stacks of eggplant, cheese, and sauce. 


1 bu. basil. You can probably keep this in a vase on your counter for constant use. or whiz up the leaves with olive oil and salt in the food processor. If you have parmigiano, and toasted pine nuts (or walnuts - softer on the wallet), add those too. maybe a squirt of lemon, taste for salt and pepper. This can be delicious on a tomato salad, crostini, a pasta, or just for dipping pita chips or something. I tend to just process the basil leaves with oil and salt and freeze in half-pint containers. When I bring it out later I decide whether to add the expensive stuff or just use it as a layer in a lasagna or as basil flavor in a tomato sauce.


1 watermelon. hope this share isn't overwhelming in the melon department. get ready for some old-fashioned seed-spitting. what a refreshing snack!


2 hot peppers. make a fresh tomato salsa, or some spicy beans for a burrito, to be cooled down by some sour cream and chopped tomatoes. remove the seeds for a less spicy version.

Posted 8/10/2012 4:44pm by Christy and Chris Kantlehner.

Iggy's Bread!!! It's raining. It's pouring. The old man is Snoring. It is not wet under the tent! Grab your umbrella and race down here for some beautiful sunflowers or mixed flower bouquets, delicious fresh produce, and an excellent baguette or olive loaf for dinner. Jordan Brothers Seafood is here. We are going to turn in to doughboys if the bread doesn't sell!

Lots of: Melons & Tomatoes & Cucumbers & Peppers & Eggplant at the farmstand. True flavors of summer! Check out the recipe menu on our website for some novel ideas or just a good recipe for a classic. You can search by ingredient.

Yoga in the Barn! Patty is away for the next two Saturdays, but have no fear, some lovely instructors from Humble Warrior Yoga, right in the center of town, are going to fill in. This Saturday, the 11th, Julie will be in. Next Saturday, the 18th, Shannon will be instructing. Class is from 9am to 10:15am. Bring a mat and water. $12

Film on the Barn. We are going to project our first film of the year on the side of the barn Friday, August 31st. Drew Pearlman, an independent filmmaker contacted us to see if we would like to show his new documentary film, The Great Lessonabout the power of mind and body. Martial art masters, tai chi and dance visionaries, a cell biologist, executive business coach, holistic psychotherapist, sports psychologist, Harvard professor and an inspiring self-healer join forces to explain The Great Lesson! I thought that sounded interesting and thought we could incorporate a food demo with Karen Ring, who is a healthy eating specialist, personal trainer, excellent work-for-share farm volunteer at White Barn, and co-founder of Edible Evolutions.  She will kick off the evening at 6:30pm at the farmstand with a food demo using White Barn produce. Then we'll head across the street to the barn to set up your lawnchairs for the film and watch an Aikido demonstration. The sun sets around 7:30pm that night, so we should be able to begin the film just before 8pm. Kids 12 & under are free. Suggested donation for those older than 12 is $6. No dogs please. Bring your own Chairs or Blankets and beverages and refreshments. If you're lucky we'll pop up some White Barn Farm grown popcorn!

 
Music at the Farm. The Moonshine Music Series is presenting a second daytime show at the farm, the Solshine, on Saturday, August 25th. This time Sarah & the Tall Boys will be headlining, with Girls, Guns, & Glory opening up. The event will begin at 3pm. Picking (bring your instrument) and picnicking is encouraged for the first hour, as is a stroll through the vegetable and flower fields. Kids 12 and under are free. No Dogs Please. Ticket price is $15 day-of. Advance tickets are $12 (plus a small processing fee) at brownpapertickets.com. Bring your lawnchairs or blankets and coolers and spirit of fun. You can dance on the grass and cut loose! Things should be wrapping up around 7pm.

Posted 8/8/2012 2:41pm by Christy and Chris Kantlehner.

Hi everybody! 


Just a reminder: PLEASE SIGN IN WHEN YOU PICK UP YOUR SHARE. 


This week your box contained:


1 bunch of Basil. Maybe there's enough here to make a little pesto. I just added a recipe to the website for Grilled Eggplant, tomato, mozzarella and pesto stacks.


2 red slicing tomatoes. I love just toasting some bread, slathering with mayo, adding a thick slice of tomato (seasoned with salt and pepper), then a leaf of lettuce, and chowing down.


1 pint of small tomatoes - Juliet or Mountain Magic. juliet looks like something between a grape and a plum tomato. mountain magic is round. They both have tomatoey flavor as opposed to the candy-tomato flavor of cherry tomatoes. I love to use them in pasta dishes - halved or quartered and thrown in at the end just to take on a little heat but keep their texture and form. They are great for salads. Juliet in particular lends itself to be roasted or oven-dried (cut in half and salted or drizzled with olive oil first).


1 Bunch of Beets. Try a new variation on a roasted beet salad. If any of the tops are good you can sautee them up.


2 Italian Eggplant. Eggplant Parmesan. Eggplant Rollatini. Baba Ghanouj (great for dipping cucumber sticks). Grilled Eggplant. Eggplant Pizza. Eggplant Caponata.


2 Asian Eggplant. Try these in a sautee, or diced and roasted. Of course they are always easy to slice lengthwise and grill. You can also slice and make eggplant parmesan with these, I just usually slice on the bias to make a larger piece.


Zucchini & Summer Squash. The zucchini is a little large this week - perfect for Zucchini Bread. Click the link for my mom's yummy recipe. Large yellow squash can make an excellent soup. Last week I made corn stock (see the entry under corn). I sauteed some diced onion in butter (with pinches of salt) until nearly translucent, added diced squash and let it soften a bit, covered with the corn stock and let that become completely tender. I pureed that with the immersion blender, leaving it a little chunky for Chris who hates pureed soups. Then I added chopped basil tossed with olive oil. taste for salt and pepper. At that point I chilled it. The next evening I had chilled soup served with a dollop of sour cream. Chris heated his up (he also hates cold soups) and suggested crumbled bacon would be a good touch (agreed). Another day I heated it up, added fresh corn kernels cut off the cob and put in a spoonful of tomatoes i'd roasted (diced raw would be equally good) and a quick dollop of sour cream. If you have a dehydrator, you can dehydrate diced or sliced squash and zucchini to throw into winter soups. I know two ladies doing it!


1 Bunch of Celery. As always, we have not grown the big, juicy, crunchy kind of celery that you put peanut butter on and have for a snack. Ours is very potent and a little stringy (is there a euphemism for "stringy"?). Focus on the flavor. Dice it up fine and put it in pasta salad, tuna, chicken salad, egg salad. Use it to make a chicken soup. At least put the leaves in to make stock. You can also bunch the leaves in a rubber band, hang it upside down somewhere cool and dry and have dried celery leaf to season every stock you make for a while. When it's fully dry just crumple and store in an airtight container. Celery and onions are the perfect base to all savory sauces, even tomato sauce, they go great in burgers, and are crucial for stuffing. You could probably make a killer Cream of Celery soup, too.


3 Ears of Sweet Corn. here it is. Enjoy! Of course you can steam it up for corn on the cob.  If you want to maximize the use of your corn, try using the cobs to make stock. So first shuck the ears and then hold the ear upright on the cutting board and use a sharp or serrated knife to cut off the kernels (it's okay if they come off in blocks, they'll break up). You can use that corn any way you like and you can make a stock with the cobs. Just put them in a big pot, cover with water, add some peppercorns, a bay leaf, some clean veggie peels (clean onion/garlic skins) carrot ends, celery leaves, whatever. Simmer for a few hours, then strain. The stock can be used as a base for a light summer version of corn/clam chowder or any whimsical soup/risotto of your fancy. Al Forno, the restaurant in PVD I waitressed at for years, taught me this trick. They truly celebrate corn. It goes on their grilled pizza with spicy oil and scallions. There is a tomato and corn salad with garlic grilled croutons, diced red onion, and a balsamic vinaigrette. And of course, the summer clam chowder. tomato, basil, corn, littlenecks in their shells, butter, white wine and corn broth - served with grilled croutons. yum! Corn is awesome in a salsa with beans, tomato, hot peppers, diced onion, cilantro and lime. A sautee of sweet peppers with yellow squash, onions, and corn with maybe some leftover shredded chicken is a nice quick meal, served with creamy polenta and a sliced tomato salad.


2 Slicing Cucumbers. Today I made a tasty salad by whisking together a quick mustard, honey, garlic, basil, lemon, and oil vinaigrette. I threw in peeled, diced cucumbers, a rinsed can of chick peas, some diced onions and peppers I had leftover from putting on a pizza, a couple chopped tomatoes, and some crumbled feta. Yum! and does not require lettuce and has some protein for those of us trying to grow a human :)

2 Heads of Lettuce. Romaine and Green Leaf. The turkeys thank you for sharing.


6 Green Bell Peppers. Stuffed peppers. Thai Green Curry. Grilled peppers.


2 Hot peppers (available for you to pick up at the table if you wanted). From mildest to hottest: Early Jalapeno (fat, dark green), Hungarian Hot Wax (long chartreuse green), Serrano (skinny, cylindrical dark green). Nachos, Salsa, Jalapeno Margaritas, who knows!!



Posted 8/2/2012 4:57pm by Christy and Chris Kantlehner.

Sweet Honey! Fresh Local Honey from our awesome beekeepers at Franklin Honey is now stocked at the stand. Roger and Lauren keep the bees here at White Barn Farm, plus some at their place in Franklin, and at a cranberry bog in Wareham.  Our delivery last Thursday sold out by Saturday morning, but we're stocked back up, so come on down anytime. In fact, this weekend, Friday Aug. 3rd from 2p - 7p and Saturday Aug. 4th from 10a - 2p, Franklin Honey will be set up at the farmstand selling all of their bee products. If you want to talk to a beekeeper and stock up on all their lovely bee-based soaps, candles, healing hand salve, refreshing lip balms and more, come by! Their products make such nice gifts for a friend or for yourself!


As always, Jordan Brothers Seafood will be here on Friday from 2pm to 7pm. But there is more good news: He is going to start coming on Tuesdays as well! This is probably extra-exciting for our Tuesday CSA members who may only have the chance to come to the stand on their pick-up day. Now you can get some super high-quality seafood to make an easy, quick dinner Tuesday nights. Sure, Fish Fridays is easier to remember with the alliteration, but Fish Tuesdays is becoming a reality beginning this Tuesday, August 7th, during regular stand hours, 2pm to 7pm.


The market shed is coming along. My dad is up to his usual tricks of fixing mechanical breakdowns and building cool stuff to improve the farm. Thank you, pops!!! Don't miss the new display case to the left as you enter our tent. It is on the side of the shed and the doors open to reveal gleaming jars of Franklin Honey, fresh roasted coffee beans from Sheldonville Roasters, and we even put our White Barn Farm pint glasses out for sale. The left side will be a community bulletin board and the right side we will paint with chalkboard paint for White Barn Farm announcements. Shelves are built inside the shed, too! yay! The dreams become realities, little by little. 


We were thinking the other day that until a wonderful bakery pops up in town, we would love to have a good source of bread. It goes so well with vegetable based dishes as far as turning them into a meal!! We know that Cafe Assisi gets deliveries from Iggy's Bread in Cambridge, so we thought maybe we could get a delivery, too! Chris called up, made it happen, and it looks like we will start having bread for sale beginning on Tuesday. Bon!!! I'm sure it will take a little while to figure out exactly what you all are demanding and in what quantities - so give us lots of feedback. Iggy's doesn't use any preservatives so we will want to be fairly accurate with our order (one day shelf life for most products). Otherwise the eaters at White Barn Farm will be overrun with croutons, crostini, bread pudding, panzanella, breadcrumbs and stuffing! 


Perhaps that is all you can digest at this moment! Beat the heat. Fans, cold showers, ice water, and Olympics!! Stay cool with a cucumber salad or maybe ever cucumber slices over your eyes :)


Thanks you for your kind support. I truly appreciate the attitudes of our wonderful customer base. You're the nicest around! 

See You Soon!

Chris, Christy, the farm crew, and the farm baby-to-be!


P.S. If you think you might be interested in a daytime music performance at the farm, check out the Moonshine Music Series facebook page.

Posted 8/1/2012 8:26pm by Christy and Chris Kantlehner.

Howdy Partners! Sorry this is late! I actually wrote most of this yesterday and then got whisked away by the farm . . .


This week's share is a colorful one. Just what I like to see!

In the box this week:


2 lbs yellow onions (uncured again). They went into the bags for weighing a little bit wet so I recommend taking them out of the bag and drying them out. Then they can go in a basket on the counter or in a bag in the fridge.


2 lbs Yukon Gold Potatoes

1 Italian Eggplant. This lavender purple variety is named Beatrice. Treat it just like a "normal" black Italian eggplant. Roast or Fry for eggplant parm. Chris made a quick and tasty lunch by thawing out some sesame seed buns we had kicking around, whipping up a garlic, basil, olive oil, can of tomato - sauce, and quickly slicing eggplant, marinating it with olive oil, salt, pepper, and garlic powder, then dredging them through some Panko breadcrumbs and roasting. The result: Eggplant Parm Sloppy Joes. Bun, Eggplant slices, sauce, and a healthy grind of parmesan. very good, chris!


2 Asian Eggplants. This dark purple variety is called Orient Express. These slender tender veggies are really good on the grill or roasted. They work great for a stir fry or a quick sautee of summer veggies to go in a burrito, on crostini, in an omelet, etc.


1 Yellow Squash. The squash invasion is slowing and the eggplant and pepper invasion is about to begin! Good ingredients around for Ratatouille this week . . . 


5 green peppers. This is a good chance to make stuffed peppers. or grill. or char and peel. or fry up with onions and sausage.


1 little bag of basil


5 little ears of sweet corn. These are a sweet corn variety named Spring Treat. Not sure why they are so mini, but we opened a couple yesterday and found the kernels nicely formed and tasty. Here is your taste of organic sweet corn. 


2 Tomatoes. 1 Red and 1 Orange. The orange one is named Orange Blossom and it is ripe now. I really enjoyed a tomato sandwich that Chris made me on Saturday while I was at the farmstand. He just toasted some whole grain bread, doused it with mayo, and put on a good slice of tomato, and maybe some salt and pepper. That's it. Goodness, I could have eaten twenty of those! These would be good on any sandwich, including burgers. You could also make a Caprese salad -the good old slices of mozzarella and tomato with torn basil leaves. Season with salt, pepper, and drizzles of balsamic and tasty olive oil. voila!


2 Slicing Cucumbers. Maybe you can try peeling, seeding, and grating into strained yogurt, adding crushed garlic and lemon juice to make a sort tzatziki. or look up a real recipe!!! Cucumbers are so crunchy and yummy.


1 Bunch of Dragon Carrots (Red Skin, Orange Flesh). Red-skinned carrots. a little twist on the usual carrot. Grate into a salad or sandwich. or just snack. or roast along with some other veggies. or use, along with pancetta, onions, and garlic as the basis of a bolognese sauce.


1 Head of Lettuce. I swear the upcoming plantings look promising . . . 

Posted 7/25/2012 8:51pm by Christy and Chris Kantlehner.

Hi everyone! Nice day today! What lovely air!

Good News for you local honey fanatics: Franklin Honey has delivered a couple cases of honey to be sold at the farmstand. $8 for 1 lb jar and $15 for 2 lb jar.


This could be the freshest honey you have ever tasted. He literally extracted and bottled it this morning!

Franklin Honey has a new facebook page: 

https://www.facebook.com/FranklinHoneyCompanyInc


Plenty of Cucumbers and Sunflowers again this week! and the flower bouquets Laurene has been putting together are marvelous!


See you soon!


Chris and Christy at White Barn Farm


 

Posted 7/24/2012 4:22pm by Christy and Chris Kantlehner.

Hello Tuesday CSA Crew! We hope you are enjoying the transition from early season to mid season veggies. This week marks the first appearance of peppers and eggplant and a slow trickle of tomatoes at the farmstand. Sunflowers galore! The farm is a nice place to be. We appreciate you supporting us so we can keep up this crazy lifestyle!


This week's box:


Yellow Beans. Good job, yellow beans. These are tasty little guys. I tend to eat the funny looking ones as I weight out the bags. They are good raw! But even better roasted or sauteed. or just steamed and served later with a vinaigrette - I think my aunt did that and added feta and torn mint leaves for a really beautiful side dish.  You don't want to cook them completely into submission (or maybe you do!). A farm from Small Farm Central offered this idea, Chicken Shawarma with Green Beans and Zucchini. Maybe you can try changing up the color scheme by using yellow beans and yellow squash. Beans are always delicious in Thai curries and soups, too.


2.5 lbs of Yukon Gold Potatoes. I have been loving the potatoes. They are a great way to give some substance to an all-veggie meal, which happens sometimes when you are so busy farming that you have not visited a grocery store. I love making boiled potatoes then chopping them up and tossing with a lemon vinaigrette and chopped beans. My less-dishes approach is to steam or blanch the beans above or in the potato boiling water. Spoon or tong out to a cutting board and chop. Drain the potatoes. Add some olive oil and slivered garlic to the now-empty potato pot (as the taters are sitting in the colander steaming with a lid propped over them). Sautee the beans with the oil and garlic until you can see they've taken on some good flavor, add some basil, Cut the potatoes and throw them in, adding salt, lemon juice, olive oil, and some pats of butter if you like. The next day for lunch, Chris took my potato bean salad and added it to sauteed onions, shredded rotisserie chicken, and added a little tomato and hot sauce to make a wonderful burrito filling. yum.


1 bunch of Chioggia Beets. These pink-skinned beets are candy-striped inside when you slice them. I recommend, as usual, roasting these beets (especially if you have the oven on anyway - just make a little foil pack and put them in on a baking sheet to catch any drips) The stripes blend together after cooking to make a pretty rose colored beet. The nice part is that you will not stain your hands, cutting board, dish towel, tablecloth, etc when peeling them. Roasted beets and goat cheese are a splendid combo. They would be great served on a bed of that softer lighter greeen leaved lettuce in your box today.


2 lbs of uncured yellow onions. When we cure onions we let them sit in a warm dry spot for a few weeks with their tops on in order for their necks to dry closed, preventing the entrance of fungus and bacteria. At that point we will trim off the tops and sell them as storage onions, which should hold for many months - stored under cool dry conditions. These sonions are picked and topped right in the field. Therefore they can be stored in a basket on your counter if you will use them in the next week or two, but they will keep best stored in your refrigerator, as long as they stay very dry. I say, use them! Grill some if you are grilling. Roast some if you are roasting potatoes anyway. Try making some onion rings! The trick is to soak them in buttermilk to tenderize them before breading and frying. 


Basil. A handful of basil leaves to add wonderful flavor to any dish. Potato salad with salt, lemon, olive oil and basil is super-simple and quite delicious. You can put basil in a vinaigrette or a mayonnaise or aioli. Basil is great with sauteed squash, on a pizza, and in that ratatouille. Our beds of basil are finally taking hold, so we should have enough for pesto soon enough.


2 Hot Peppers. Ay Ay Ay! Early Jalapeno or Hungarian Hot Wax (yellowish-green). These were actually in a crate next to the sign-in board for you to choose yourself. We figure that way no one is confused about which peppers are hot. Add some spice to your home fries or your green pepper and onions. Or your black bean salad, whatever you are feeling! For less heat, use only the flesh of the peppers, carefully throwing the seeds in the compost. I like to hold the stem so the pepper is kind of standing up on the cutting board and just cut off the sides of the pepper to use and just put the handled seed cluster right into the compost. If you are going to touch the seeds you should wear gloves (or plastic bags in a pinch) or be vigilant about washing your hands well before touching sensitive parts (eyes, face, you know).


2 Summer Squash & 2 Zucchini. With the onions, green pepper, basil and eggplant around, you could make some Ratatouille. The recipe calls for tomato, but you can make a delicious dish without it (we're hoping to have enough tomatoes for the share next week). The serving suggestion of putting it over creamy polenta and serving with parmesan is a simple way to make this a meal.


3 Heads of Lettuce. You can see what hot, dry weather does for the lettuce. These heads are smaller than spring or fall lettuces. But they will make good salads and the crispier greenleaf variety is perfect for burgers and sandwiches.


1 Green Pepper. These are sweet green peppers. Some of you got a green bell, some got a chartreuse/flourescent yellow one named flavorburst, and some got a pointy green one. They all will eventually ripen to red, yellow, or orange; so a green pepper is unripe. That is why green peppers have a kind of bitter "green" flavor. For some reason that feature makes it great when sauteed with onions and put on a sausage in a bun. Diced green pepper on a pizza is good, and some people like them in a green salad.


3 Slicing Cucumbers and 2 Pickling Cucumbers. It has been hot enough out to bring on the chilled soups. This recipe for Cold Cucumber Soup is very nice. It calls for 3 cukes, but I would maybe use the picklers, too, since maybe these slicers are a little smaller.


1 Orient Express Eggplant. The first of the eggplant. This is an Asian Eggplant named Orient Express. It is a nice tender type of eggplant with very small seeds. I've never salted and drained Asian Eggplant before cooking with it as some might do with large Italian eggplants. The easiest way to prepare this veggie is to marinate and grill it, right alongside your halved onions, squash and zucchini, perhaps. You can either whisk together a quick vinaigrette (tsp dijon, fine diced onion or garlic, balsamic vinegar, chopped basil, and olive oil, for example) to throw the veggies into or use a bottled dressing (Italian is always good) or maybe go asian style with some diced garlic, ginger, soy sauce, canola oil, and maybe a squeeze of siracha (hot sauce). You could drizzle with a little toasted sesame oil after grilling for a tasty finishing touch.



Posted 7/21/2012 6:30am by Christy and Chris Kantlehner.

At the risk of being annoying with the frequent emails this week, Hello!

It is the most gorgeous, lovely day as I type this wearing a long-sleeve shirt!!!! Hurray for cool air coming in the windows!

Come check out Karl Ziegler's newest batch of pottery that he has made at his home in Norfolk. Karl may only be 20 years old but he is a prodigy. (And an excellent help on the farm!!) We have been presenting potato salads, cole slaw, and green salads in a gorgeous blue bowl that we bought from him last fall. and a mug he gave to me is my absolute favorite for my late night pregnant lady ice cream (it is so cute that it makes me feel modest!).

There's still time to last minute decide to throw on your yoga pants, grab your mat, and do yoga with patty at 9!

In abundance at the farm today: Sunflowers, Cucumbers, and Cabbage. and it is dry enough for us to harvest a few early tomatoes (no guarantee that any will be left by the time you get here!)

Looking forward to seeing you all!

Chris, Christy and the co-pilot! 

Posted 7/19/2012 9:42pm by Christy and Chris Kantlehner.

Hi there gardeners! We have a community plant disease issue: the cause of 2009's complete tomato loss in New England and also the root of the Irish Potato Famine, Phytopthera Infestans, i.e. "Late Blight."


PLEASE PASS THIS ALONG TO ANYONE YOU KNOW WHO IS GROWING TOMATOES


The current drought has been a godsend for the slow-down of the spread of this extremely destructive FUNGUS. Spores are killed by UV radiation and cannot really infect the leaves they land on without some leaf wetness. Now that it has rained, I'm getting scared again. It is very important that everyone with tomato plants cleans up their plants or removes plants completely that are too far gone (on a hot dry day with no leaf wetness). Spores can travel for miles on the wind. They commonly arrive on Thunderstorms. Farms in Medway, Concord, Weston, Natick, and Lincoln all have confirmed cases of Late Blight. We had a Umass Plant Disease Clinic graduate student come take samples from here on Monday. He is culturing them now and will get back to us. But we have already gone through our planting removing all diseased leaves and cutting out plants with lesions on the main stem, just based on my memory of the disease from 2009. He said our potatoes just have potato leafhopper tipburn. Thank goodness. Convincing Chris to flail mow his favorite crop was not going over well.


The only way to save the rest of New England's tomato crop is to remove and destroy infected leaves and plants. DON'T PUT ANY OF THIS PLANT MATERIAL IN YOUR COMPOST OR LEAVE IT IN YOUR GARDEN. Either dig a deep hole and bury them or tie securely in a black plastic trash bag and leave in the sun to fry for a day or two. The good news is that the late blight cannot persist on dead tissue - that's why the black bag, etc. (If you have potatoes with blight the tuber must be destroyed, NOT left in the ground to resprout - that is the most common way the disease continues. Get them all out. Cook and eat. Feed to pigs. Freeze. Bag and send "away" to a landfill).


Best practices for keeping your planting disease free:

Promote rapid drying out of your plants, AIR CIRCULATION. Do all of this on a sunny, DRY, day:

  • Remove suckers (the sprouts that grow upward out of a joint above where a leaf connects to the main stem or sometimes come right out of the base of the plant). 
  • Pull weeds that can harbor dew and moisture.
  • Trellis your tomatoes.
  • Do not overhead water. If you don't have soaker hoses or drip lines to water just the base of the plant, use a wand at the end of the hose to soak just the soil at the base of the plant. Or a watering can. Do not use a sprinkler on your tomatoes!
  • If possible put some mulch between rows. i like Newspaper and/or cardboard with leaves or straw or grass clippings on top. That should keep the weeds down for the rest of the season, plus conserve soil moisture, add organic matter to your soil and create a lovely habitat for earthworms.
  • Remove lower leaves. They are not serving the plant anymore, they are just inviting disease to establish. I find if I push up on the lower leaves they snap off nicely. Only touch leaves you are going to throw away.
  • Check out the pictures and descriptions in the following two links. if the main stem of your tomato plant has large dark brown lesions, get the whole plant out of there. I had to cut mine to get them out of our trellising system. I used the clippers only for plants I was going to destroy. 

PLEASE TAKE THE TIME TO READ THIS NOTICE AND LOOK AT THESE PICTURES:

Here is a description of how to manage late blight if you find it in your planting:http://www.longislandhort.cornell.edu/vegpath/late_%20blight_gardeners_2011.pdf


Here is a good set of late blight disease pictures and also some similar diseases that are not late blight: http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm#images