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Posted 9/15/2010 4:43pm by Christy and Chris Kantlehner.

Share # 16

Acorn Squash. These are the acorns that we deemed edible but not storable. The season pushed the winter squash to grow and ripen and die back so fast that these poor little guys were getting sunburned! Some spots were fully soft in the field so we never harvested them, but these we deemed hard enough to cook up and eat this week. We will be distributing storage winter squash in the weeks to come, but this Acorn is to be used this week or so. The weather sure is cooperating to make us in the mood for these fall foods. How about just cutting the squash in half, putting it on a baking sheet and adding just a pat of butter and a drizzle of honey or maple syrup and a little ginger. Here’s a great hot tip: buy a nice piece of ginger at the store and put it in a freezer grade Ziploc in the freezer. Use a microplane grater to shave fresh garlic off the frozen ginger whenever you want. Fresh ginger has so much more to give than our other friend, powdered ginger.

One bunch Soybeans (Edamame). That bundle of leaves with fuzzy little nodules on it is a soybean plant (minus the roots). This is a little project for you and your pioneer family to do while watching TV or listening to a radio show. Just pull those fuzzy beans off the plant and boil them in salted water. Serve them, still in their pods, with a little soy sauce or some cracked sea salt. You put the whole pod in your mouth and use your teeth to squeeze the beans out of their pod, getting the saltiness of the shell in the process. Put a bowl or something out to put discarded shells in. A tasty and kind of fun snack. Healthy, too. Some protein, some fresh green veggie power and no GMO, no pesticides, no herbicides. I will now step down from the soapbox. . .

1 little bunch of beets, with vibrant tops. We wanted to give you a little colorful mix of roots – the two different carrots and some beets. Roasted on a baking sheet, this medley would be a fabulous side dish for any meal. Prepare your sweet tooths!

1 lb carrots, including a white variety, White Satin. The carrot bed these came from was so sparsely populated, due to seeder malfunction or lack of germination due to the dryness, that each carrot turned out big! Whoopie! These carrots, together with celery, onions and potatoes are the perfect base for a nice, hearty stew.

Celery! For cooking. A little less stringy than last year’s, but still no ants-on-a-log material. I made a really tasty stir-fry over the weekend, using our garlic, onions, carrots, celery and finally marinated eggplant and sirloin strips (a simple whisked up marinade: soy, honey, ginger, garlic, touch of balsamic/rice wine vinegar, sesame oil). Celery is a wonderful base for chicken soup or if you really want to feature this veggie, Cream of Celery Soup. The finely chopped celery leaf can be a good herb to throw in a marinade or a pasta salad, tuna, risotto, soup, or a fancy salad. This week is an excellent week to stock up on stock! Veggie stock is a no brainer: Fill a big pot with water and throw in your clean onion and garlic peels, carrot ends, celery leaves, peppercorns, parsley stems, sprigs of thyme, rosemary, sage, whatever. Bring to a boil, turn down to a simmer for several hours. Strain. Either put into containers to freeze or use right away to make a risotto or soup. Chicken soup with dumplings was mentioned this week. Sounds yummy. If you just roasted a chicken, throw in the carcass to make a really rich stock. It’s so nice to have homemade stock to make your risotto or soups with.

1 eggplant. Perfect for the stir fry, the grill, a pasta sauce.

Half a pound of Anaheim hot peppers (in the bag). Make a spicy salsa by roasting these on the grill or under the broiler, peeling them, and food processing, perhaps with grilled or roasted onions and garlic, too. Use your plum tomatoes, red onion, a squeeze of lime and fresh cilantro to make a delicious pico de gallo. Serve this with some Nachos, with dollops of refried beans, a generous sprinkling of cheese, and diced green peppers and onions.  Sour cream and avocado (or guacamole) could make this a meal. Or do burritos, quesadillas. Anaheims can even be used for chiles rellenos - stuffed peppers. Stuffed with cheese and baked or breaded and fried.

Three Green Bell Peppers. Onions, Peppers, and Sausage. Onions and Green Peppers on a pizza. In a tomato-based pasta sauce.  On a salad. In gazpacho, in a stir-fry, a curry. Stuffed and baked.

1 head garlic. We love our garlic. Sautee with the swiss chard. Put coarsely chopped garlic with the Roasted Veggies for delicious sweet morsels among the other roots. Use in everything. Baba ganouj . . . 

Red and Yellow Onions. Just enough to start a couple dishes with. Salsa and stew.

Swiss Chard. Make a stuffing for a calzone or lasagna. Make an omelet or frittata. or just have it as a side of greens. Chard is good with potatoes - kind of home-fry style.

Cilantro. What a flavor. Essential to salsa. Great to finish a nice stir-fry. I even have a recipe for Pumkin Soup that calls for cilantro.

Three Heads Lettuce. Autumn BLT’s. I think the speckled Flashy Trout Back lettuce is a great base for a goat cheese and roasted beet salad. Torn up tasty lettuce leaves also create a salad with a few grated carrots, some thin shaved red onion, crumbled blue cheese, dried cranberries, and toasted walnuts.

1.5  lbs Juliet Plum Tomatoes. Make a sauce or roasted tomato soup or dried tomatoes or salsa. or just put on salads.
 
Kohlrabi. Peel off the light green skin to reveal the white crunchy inside. Make sticks for snacking with dip or dice to roast in a roasted root medley. or shred for a slaw. bon appetit!
 

Posted 9/9/2010 10:02am by Christy and Chris Kantlehner.

We are teaming up with Chef Matt Maue at Tastings Wine Bar & Bistro to offer a farm dinner event here at White Barn Farm. We're calling this event Tastings at White Barn Farm, and we hope it is just the first in a series of fabulous farm dinners.

The date is Sunday, September 19th. We will welcome guests at 4pm, take a quick tour of the farm once everyone arrives, and sit down at 5pm. Chef Maue has created a wonderful five-course menu, based mostly on our produce, but also featuring locally raised pork. The meal will be served at a long table outdoors under a tent at the farm. It is BYOB, so we encourage you to select a nice bottle of wine or some good beers to bring.

We are really excited to offer our first official farm dinner event. It took a little time to get approved by the Wrentham Board of Health, so excuse the short notice. If you don't have plans, consider coming! Tell any friends not on our mailing list that may be interested. The cost is $75 and reservations are made through Tastings Wine Bar & Bistro (located at Patriot Place in Foxboro) 508.203.WINE(9463). Please mention any food allergies when you make your reservation. We are offering just 30 places at the table, so call soon!

            

Posted 9/9/2010 9:07am by Christy and Chris Kantlehner.
Hi Everybody!
My computer is back from the shop! Here we go with the emails . . . 
First, I should mention before I forget - reusing containers: if those little green paper pint containers emerge dry and clean at the end of the week, we will happily reuse them. We will also take clean egg cartons to give to Brambly Farm and Pampered Poultry. 
Also, we are teaming up with Chef Matt Maue at Tastings Wine Bar & Bistro to offer a farm dinner event here at the farm.  The date is Sunday, September 19th. We will welcome guests at 4pm, take a quick tour of the farm once everyone arrives, and sit down at 5pm. Matt has created a wonderful five-course menu, based mostly on our vegetables, but also featuring locally raised pork. The meal will be served at a long table outdoors under a tent at the farm. It is BYOB, so we encourage you to select a nice bottle of wine or some good beers to bring. We are really excited to offer our first official farm dinner event and I thought you should be the first to know! It took a little time to get approved by the Wrentham Board of Health, so excuse the short notice. If you don't have plans, consider coming! The cost is $75 and reservations are made through Tastings Wine Bar & Bistro (located at Patriot Place in Foxboro). 

Now, what was in the box:
Eggplant. If it is adding up, consider making Baba Ghanouj, a great dip for pita bread or veggie sticks. Another suggestion was to just salt and rinse slices of eggplant, top with tomato sauce and parmesan and voila. Easier, healthier eggplant parm. My aunt's cousin, Elena, gave me a recipe for Eggplant Caponata - perfect with good bread or to top bruschetta.

Cucumber. A perfect item to dip in Baba Ghanouj. or to put in a pita pocket or veggie wrap along with shredded carrots, sliced onion, maybe pickles, roasted red peppers, sliced tomato, whatever is on hand.

Napa Cabbage. If you didn't try it in the spring, you've got to try the Red and Green Cabbage with Thai-Style Fresh Herb dressing that comes from the book, From Asparagus to Zucchini. This slaw is fantastic. Everyone loves it and it is pretty quick to throw together. You'll need basil, cilantro, and mint for the herbs. Don't worry about the red cabbage, just Napa is still great. Thin sliced Napa is perfect to add crunch to sandwich wraps. It can be added last thing to a stir-fry. If you are feeling adventurous, you can make kimchee, a Korean spicy fermented cabbage, tasty and great for your tummy.

Kale. A little bundle of Tuscan Kale. Hopefully these newfound cool nights and shorter days are giving you that hankering for a little more fall fare. Here is the first taste. Sauteed Kale works really well with eggs and creamy polenta. Search our recipe page on the website for an easy recipe. Kale soup is a Portuguese tradition - a chicken broth based soup with spicy sausage, kale, and onions. I'm waiting for someone to give me their family's super Kale Soup recipe. Anyone?

Sweet Peppers. Not sure if I've mentioned roasting peppers. Rinse the whole peppers then blister their skins - under the broiler or on the grill - turning to ensure blistering on all sides. Then allow to cool (some people enclose them in a covered bowl or in a plastic bag to help steam the skins off. Peel, remove the seeds and stems, and you have roasted peppers. great for a sandwich, pizza, calzone; bruschetta topping with good ricotta (like from Narragansett Creamery); food processing along with roasted hot peppers, a little honey and red wine vinegar for a great salsa/relish. If you have an abundance of sweet red peppers, food process roasted red peppers with feta and a little olive oil to make a wonderful appetizer spread (maybe using the whip in a stand mixer would make it even fluffier?). I experienced this excellent preparation at the Cambridge restaurant, Oleana. The chef, Ana Sortun, is the wife of a farmer! She is also the author of a beautiful cookbook named Spice, excellent for introducing yourself to Middle Eastern, Greek, Northern African, Turkish sort of recipes.

Potatoes: red and blue. Perfect for cutting into chunks and roasting. Finish with some fresh herbs. I imagine a grilled steak, roasted potatoes, and sauteed kale to be a nice dinner. Parboiling, tossing with oil, S&P, and herbs, then grilling the potatoes, is another very tasty way to enjoy our spuds!

Parsley. Big, healthy bunch. Add to the frittata, the baba, the slaw, the taters, pasta salad, tuna, deviled eggs, soup, a sandwich, a grilled fish, an oven roasted fish with lemon. Stuff a roasted chicken with half a lemon, half an onion, and a handful of parsley and other herbs. Tabouli is a good dish that truly features parsley. Search for a winning recipe and let me know. 

Lettuce. BLT. or just mayo, lettuce, tomato. eat 'em while the gettin is good. Salad, of course. Toasted nuts and a good cheese are always good for a hearty salad.

Tomatillos. the little green tomato looking things with the papery husk. Remove the paper! Rinse and roast or stew for best flavor. You can make a wonderful sauce for enchiladas. First, sautee some onions and garlic and a hot pepper if you like, add the diced tomatillos (and perhaps your green tomato) and allow to collapse, add stock (chicken stock is good), and allow to simmer down. That is the sauce. Corn torillas are traditional but a little more breakable so wheat is fine. Dip the small tortillas in your sauce to make it pliable, then put it on a plate and stuff with shredded chicken, picked off the bone, if available (or just use some spinach, chard, kale, whatever to stay with the enchilada verde theme) and roll up along with some shredded cheese or diced soft farmer's cheese. Place these in a baking dish, all lined up and finally cover with the remaining sauce. Bake at 350-375 until heated through, then add a little more cheese on top and uncover and bake for another 10 minutes. Serve with rice and beans if you like. This is certainly the Americanized casserole version. Definitely order the enchiladas verdes at a good mexican restaurant or best yet, a good taco truck on the West Coast. It is nice to clean up the kitchen while the casserole cooks, though.
Roasted tomatillos can also be a fabulous base for a tasty green salsa. Halve the rinsed tomatillos, place in a baking dish with a touch of oil and salt, bake until collapsed and saucy. To make the salsa fine dice onion, a hot chile (like Serrano), and cilantro, cover with lime juice and give a pinch of salt. Allow that to mellow together. Then throw in the cooled tomatillos. taste (add honey or agave nectar if it needs sweetness or is too hot).

Tomatoes. slice, dice, roast, stew. Dry, freeze, can. Check out the recipe page of the website for some new ideas. Raw tomatoes and fresh mozzarella (basically leftover Caprese salad) on cooked pasta with lemon vinaigrette is a perfect quick and easy dish.

Sungold cherry tomatoes. my sweet little darlings. perfect for a salad. or snacking.

Enjoy these shorter days. More time for cooking and reading . . .  
Posted 9/1/2010 8:05am by Christy and Chris Kantlehner.
Howdy Tuesday Members!
Thank you for all picking up, right on time, boxes back, all pleasantness. We love our CSA members and we think our Roadside Stand has the best customers anywhere. Sure, we haven't done a scientific study, but we are so grateful for your spirit of appreciation for good food and the willingness to try crazy vegetable varieties that we are compelled to grow each year . . .  We truly hope that you are enjoying working with all the veggies and that it inspires nice meals that are wonderful to share with the people you love. 

What was in the box?
Finally, no melon to juggle back to the car. It was a good year for melons. That doesn't happen too often in New England, so three cheers for this year's cantaloupe and watermelons!!!

Now, what was IN the box:
3 lbs Red Gold Potatoes. These have the golden inside of a yukon gold and the thin red skin of a new potato. Wunderbar! This would be a great one to mash with the skins on. Just scrub, cut into smaller pieces for faster cooking, and boil in salted water til fork tender. Pour off the water and then leave the lid askew so steam can escape for a few minutes - this is moisture exiting the potato. That means it can be replaced with flavorful milk, cream, and butter (at the restaurant I worked at they would heat the butter and half and half together on the stove so they could add it warm). Certainly lower fat subsititutes/partial subsititutes can help create the right texture: sour cream, yogurt, olive oil. or just throw in some cream cheese and chives/scallions and don't eat a mountain of them. Anyway, mash 'em up and eat 'em. Don't forget to taste for salt and pepper before serving. Roasted Potatoes are always a go-to. Splendid with Rosemary if you have some. If you still have carrots you could roast them together - maybe even add some big chunks of red onion, too. 

Red Onions. these are not cured properly so they will last the longest in the refrigerator (as long as they're not wet) and should be used within a week or two. Finely diced red onion is the perfect base for salsa or a cucumber salad. or very thinly sliced on a beet salad. they are perfect for gazpacho. you can certqinly cook with red onions. The Best Recipe cookbook (from America's Test Kitchen) calls for red onions in their French Onion soup. The best onion rings i've ever tasted came from Cook&Brown Public House in PVD. The chef there soaks them in buttermilk, makes a light batter and serves the modest stack with some sort of out-of-this world mayo. Red onions are great sliced thin on a pizza or tucked into a quesadilla. red onion rings can transform an ordinary turkey sandwich or burger.

Mini-bunch of Swiss Chard. I was dying to put something novel in the share this week and with that back-to-school feeling in the air I thought maybe we could push for something from our fall crops. cooking greens. There is probably not enough to make a side dish at dinner for a family of four. But you could certainly make a delicious frittata: sautee rinsed, coarsely chopped leaves (if you use the stems chop finer and add to the pan before the leaves) with garlic and olive oil. then add beaten eggs and cheese and throw it in the oven (350-75) covered at first, until fluffy and just about solid in the center (20 min?), then topped with parmesan and uncovered for the last 5 minutes to brown it. Yum. Or maybe a morning egg scramble. or if you are making a soup you can cut thin ribbons and toss them into the hot broth when it's a minute from finished. This is especially good in a chicken stock based soup. It could jazz up a parmesan risotto. It could be an element in a veggie lasagna - along with sauteed onions, sweet peppers, diced eggplant, tomatoes, and basil (or pesto if you made it into that).


Tomatoes. If you are tired of fresh tomato preparations, a fabulous method is to roast them. I've been cutting up all of the cracked tomatoes on the farm - not much, just so the centers are exposed - halves for medium tomatoes, quarters for large tomatoes - then putting them uncovered in a ceramic baking dish in the oven at 375-400 with a few pinches of salt and a quick drizzle of olive oil. The high heat cooking just concentrates the sugars and cooks off a lot of the liquid that you would have to stir and stir on a stovetop. If I remember I open the oven and stir with a wooden spoon every 20 minutes or so to help release more moisture and encourage even cooking. If I forget the top layer is usually blackened - but no big whoop - just stir it up and move on to the next step. As far as timing goes, it depends on how thick or thin you want your sauce - just cook longer for more concentrated. I will just refrigerate this product and wait for the next meal to inspire its use. I've made a roasted tomato soup - onions and garlic in olive oil at the base, a few slices of a fresh cayenne pepper, then chopped parsley and basil (I made a pile of the herbs and put in half at this point and saved half for the last second) thrown right into the oil. Next, roasted tomatoes, stock (veggie or chicken are great), then basically just heated it through and let it simmer for a few minutes. Next, puree with an immersion blender or do batches in a blender. If the texture is to your liking, stop there. I decided to remove the seeds and any remaining skin with the foley food mill - i think you could also press it through a sieve. I put it back on the stove to simmer, added salt and pepper and a shot of agave nectar (my newest condiment from ocean state job lot), and finally the rest of the fresh herbs. I did add a little half and half just before I shut it off to add to the creaminess. yum! A roasted tomato sauce for pasta is much simpler. just throw in the roasted tomatoes to a pan with sauteed garlic and onions, add some basil, add the cooked pasta, some parmesan. voila!

Cherry tomatoes: the little orange gems are sungold. the plums are juliet. these are probably familiar by now. juliets would actually be great for a hand chopped salsa, they are not extra juicy so you can add the lime juice salsa needs without making it too watery. they are both excellent dried.

Basil. make that pesto. or a basil oil. or just use it up in all the recipes described above. BLT with basil mayo is fantastic.

lettuce. crispy leaves for sandwiches and salads.

eggplants. finally a decent harvest! if you don't want to do the eggplant parm/veggie lasagna, look into Indian or Asian cooking. cubes of eggplant are little flavor sponges. they can soak up a delicious curry or some garlic and soy sauce. spicy eggplant is good. and if you don't want eggplant this week or if it's too much for one meal. fry it up and freeze it for winter eggplant parm. Marinated eggplant is fabulous on the grill. try minced garlic, soy, a little balsamic vinegar, a spoonful of honey, olive and canola oil, and some chopped basil. i always taste the marinade before adding the meat or veggies - make sure it's good!

cucumbers. some slicers and some picklers. you can certainly eat pickling cukes fresh or do the simple seasoned rice wine vinegar over slices in the fridge trick.  I love a chopped salad with peeled, diced cukes, halved sungolds, finely diced red onion, a crumble of feta, and a balsamic vinaigrette. This would be fabulous served alongside fresh garlic rubbed bruschetta with olive oil and salt. 

Garlic. the first bulb! I've been on a kick of making the bruschetta, mentioned above. I learned this method at Al Forno, where I worked for many years. They make the most excellent bruschetta and it pairs excellently with their littleneck clams cooked in the woodfired oven in a broth of spicy tomato sauce, white wine, sweet onions and butter. Anyway. the concept is this: toasted bread acts like a grater for fresh garlic. just peel a clove, slice off that nub on the bottom and you have a flat suface to scratch on toasted bread. I like to use a good bread and although Al Forno grills their bread, I use the toaster oven in a pinch. Once each slice is scratched with garlic, drizzle with tasty olive oil and finish with a pinch of salt. This can add bulk to any soup or appetizer course and is a fabulous base for an array of cheeses or marinated peppers, olives, whatever.

Sweet peppers. We have been dehydrating slices of sweet pepper to store up for making chili in the winter. Fresh, peppers are super on salad. Sauteed they are the perfect base for any pasta sauce, curry, stir fry, even burrito fillings. They are a nice element on the grill on a skewer. They are an ingredient in gazpacho - a cold vegetable soup, which you have all the ingredients for in your share: chopped red onion, pepper, peeled diced cucumbers, quartered tomatoes. these all go in the blender with juice from a whole lemon or lime, a few tablespoons of red wine vinegar, and a few tablespoons of olive oil. my food processor and blender are broken so the immersion blender did the job in a big stainless steel bowl. you could include a hot pepper if you want it to be spicy. I made ours at lunch and the vegetables were still room temperature from the field, so I ended up adding some of my frozen dried tomatoes as ice cubes. i think it added a little richness, sweetness. i added salt, pepper, a squirt of agave nectar, and some chopped basil, you could add some tabasco and worcestershire. Normally you would chill the soup for an hour or two before serving. This is truly refreshing on a hot day. 

That is all I can remember! Hope you enjoy the extreme of this heat wave and store it up for those short, February days. We are looking forward to rain on Friday. Water for our cover crop seeds!!!
 
Posted 8/30/2010 9:57pm by Christy and Chris Kantlehner.
Howdy Farm Friends! First of all, thank you for being on our mailing list! I usually post every email on the blog, so don't be shy to unsubscribe if you find these bothersome and would rather just check www.whitebarnfarm.org at your leisure.
That said, we have great news for Thanksgiving. The O'Harte family of Norfolk is raising our holiday birds!!! If any of you have ever purchased Brambly Farm eggs at the Roadside Stand, you'll be familiar with the farm! Ted, Sandra, and all the children work endlessly raising wonderful breeds of pigs, pheasants, ducks, turkeys, chickens, and rabbits. Breeds that may otherwise be lost in the sea of industrialized meat production. These are truly backyard birds, fed with natural grains (although organic has proven cost prohibitive for this burgeoning business) and out on pasture, pecking around, and being real birds. Here is what Ted wrote to us about this year's Thanksgiving turkeys:

Turkeys
We have four varieties of Turkeys available and we will do our best to suit requests. We have Bourbon Reds, Royal palms, Bronze which are all listed Heritage breeds and the Traditional Broad Breasted Whites. They are fed all natural grains and are pasture raised. The Royal Palms are a small type breed and its unusual for them to grow bigger than 14 lbs but they do taste truly delicious. The Bourbon Reds and Bronze can range between 12 / 24lbs and are are regarded by many as the best way to give a big family a very specialThanksgiving . 
Our Traditional Broad Breasted Whites usually are between 18 / 32 lbs. Once in a while we have a few "Extra Large Giant  Turkeys" that just forget to stop eating and these can weigh  over 32 lbs.
 
Our small heritage turkeys 8  / 14 lbs : $65 each 
Medium heritage turkeys   15 / 24 lbs : $80 each
Our large traditional turkeys  25 / 32 lbs : $95 each
If available "E L G Ts"  over 32 lbs :    $110 each
They will be available on the Monday and Tuesday before Thanksgiving for pick up. And we request a $25 deposit to reserve a turkey for the holidays.
 
If you would like to reserve a turkey please mail your $25 deposit check, made out to Brambly Farm, to:
Brambly Farm
84 Cleveland St
Norfolk, MA 02056
Please include the following information: Your name, phone number, email address, and preference of birds (breed and size). Sooner is better for best selection . . . 

The fresh (not frozen) Turkeys will be available for pick-up the Monday and Tuesday just before Thanksgiving (Nov. 22 &23) here at White Barn Farm. We will send a notice with more details about the pick-up to all who have sent a deposit (really, don't forget your email address!).
 
But that's not all! If you are on a quest for tasty and humanely raised pork, take note!
 
Pigs
We've booked in 6 pigs for processing on Sept 27 at Bloods USDA facility in Groton. The pigs will be Tamworth, Berkshire or Large Black or a combination of two of those breeds. They are looking magnificent at the moment and any customer who purchases meat is very welcome to visit on any Sunday to see them on the farm.  Please call ahead first so we can arrange for someone to act as tour guide because some of the pigs are very big here on the farm.
 
We are selling half pigs at $5.25 / lb hanging weight with all smoking / curing and processing included in price.
We are selling whole pigs at $ 5 / lb hanging weight, again, with all fees covered in price.
Expected hanging weights should be from 150 lbs to 200lbs but will be unknown until the day after processing. Bloods do a nice job of the processing but occasional mistakes can and do occur which are out of Brambly Farm's control.  
 
We will have an additional 6 pigs booked in for 25 of October and those are also currently available.
A $100 deposit is requested to reserve a pig or half pig.  Cut sheets will be sent to each customer so that they can have their meat cut to their preferences prior to the processing date.
 
 
Please call or email Sandra or myself  (Ted)  if you have any questions or you want to find out about volume pricing. Looking forward to your reply. 
 

Best regards
 
Ted
Brambly Farms
508 520 2321
 

Posted 8/24/2010 9:46pm by Christy and Chris Kantlehner.
Howdy everyone! 
This weather sure brings me back to last year. I just didn't feel ready for it this year. Somehow we scrambled in the harvest for today. Thank you, awesome crew! We have such good sports helping here! It has been a very soggy day. You will probably need to dry off lots of your veggies. Especially the basil - before it goes in a bag in the fridge or a vase in the fridge with a plastic bag tent over it.
You should find in your box:
5 ears of Silver Queen Sweet Corn. a white variety. This weather makes you want a good hot homecooked meal served with some cornbread. Nothing jazzes up cornbread like fresh corn kernels off the cob, maybe some fine-diced jalapenos and some shredded cheese. oh la la 
several sweet peppers (the hot ones were on the table for you to pick out). These are delicious for a salad or a veggie dip. A tomato-based pasta sauce is fabulous if you fry up some onions and peppers first, then add the tomatoes and fresh herbs. The Italian word for pepper is pepperoni :)
2 eggplants. go hog wild . . . . Time for eggplant parm?
bunch of basil
bunch of parsley
red and pink tomatoes. If you're tired of fresh tomatoes, try them roasted and made into a pasta sauce, tomato soup, pizza topping, etc. I've been roasting fairly large chunks of tomato - skin and seeds and all - thrown into a ceramic baking dish, tossed with minimal olive oil, S&P, at 425 convection and baking for about an hour. there is less blackening if you stir once in a while or probably if you choose a lower temp. I am just usually trying to get dinner on the table as fast as possible. For a simple pasta, you can just sautee some onions and garlic, add basil and parsley, then the tomatoes. A quick buzz with the immersion blender is enough to smooth out some of the skins and seeds. Pass through the foley food mill if you're feeling fancy. Adjust for S&P, maybe sweetness (a drizzle of honey did the trick for my sauce), finish w/ fresh parm and voila! What about gazpacho. all the ingredients are here: tomatoes, peppers, cukes, red onion.
1 pint of juliet plum tomatoes. these went into the pints wet, so I would put them in a little bowl or something, dabbing them with a paper towel so they dry off and don't explode. 
1 lb red onions. mini. perfect for gazpacho, cucumber salads, veggie sandwiches, salads with feta, fresh salsa.
2 slicing cucumbers and 3 pickling cucumbers (you can also just eat them - no need to pickle.) At long last, healthy cucumber plants producing great looking cukes! The quickest refrigerator pickle is to just slice the cuke, sprinkle with a little salt and a few tablespoons of seasoned rice wine vinegar. yum. A cucumber, plum tomato, fresh herb and feta is a good salad - great on falafel or with hummus. 
2 heads lettuce. a salad with cucumber, sweet peppers, tomato and feta is outstanding. Shredded carrots and lettuce with toasted nuts and some dried cranberries is super. try sunflower seeds and a tahini dressing.
Bunch of carrots. Raw or Cooked. Roasted is fantastic.  Shredded is great for salads, sandwiches, and wraps. If you have a juicer - try carrot orange, carrot ginger. What about carrot muffins? carrot cake? or just good old carrot sticks. 
Little bag of arugula. Try this primo first-cutting arugula - rinsed and spun dry, sprinkled with salt and pepper, with a good few squeezes of lemon juice and parmigiano shaved with a vegetable peeler. finish with nice olive oil on your plate. yum. simple. arugula can be great to finish a pizza or pasta. it is great to coarsely chop and put on a sandwich or in a veggie wrap.
2 watermelons. some are yellow! they all have seeds.
handful of hot peppers. That magic ingredient for your salsa, curry, gazpacho, asian dish. One member told me today she stuffs the Hungarian Hot Wax peppers with smoked gruyere and grills them . . .

Thanks for being so flexible and seasonal! We really hope you are finding this experience rewarding so far :) 
Posted 8/24/2010 4:29pm by Christy and Chris Kantlehner.
Hello Everyone!

Good news for the farm - we are getting rain on the fall crops and it is going to clear out for the weekend! Just in time for Roger and Lauren, from Franklin Honey, to return to the farmstand for another weekend-long appearance.  They will have their own tent, right next to ours, full of their bee products. If any of you have bought the Franklin Honey at the stand (the lighter-colored spring honey), now is your chance to meet the beekeepers! They will be selling their
  • local raw honey (much of which is from the hives they keep right at the back of our veggie field)
  • bee pollen (read more below) so you can add protein and nutrients to a smoothie, for example
  • Lauren's lovely handmade lip balm
  • hand salve (sooo good for gardening hands and feet), 
  • and wonderful scented soaps (great for gifts if you want to stockpile some for last-minute-yet-meaningful gifts)
So, just to make sure you've got it: 
this FRIDAY August 27, 3-7pm     and    SATURDAY August 28, 10am-2pm 
come check out Franklin Honey

What will White Barn Farm have this week?
  • ZUCCHINI and yellow squash
  • SWEET PEPPERS
  • CUCUMBERS
  • BEETS
  • Red Gold POTATOES
  • ONIONS
  • CARROTS
  • PARSLEY
  • BASIL
  • WATERMELONS
  • STRING BEANS
  • FRESH FLOWER BOUQUETS
  • a rainbow of delicious HEIRLOOM TOMATOES and pints of little tomatoes
  • HOT PEPPERS (Hot Wax, Serrano, Jalapeno, Habanero, Cherry Bomb, Tabasco, Cayenne, Thai Hot)
  • limited eggplants, lettuce, arugula
  • and other special guests  . . . 
  • BRAMBLY FARM EGGS & DUCK EGGS from Norfolk
  • EQUAL EXCHANGE COFFEE!

Thank you so much for all of the continued support! We look forward to seeing you again soon!!
Chris and Christy at White Barn Farm


Posted 8/18/2010 8:37am by Christy and Chris Kantlehner.
Howdy! Summer veggies are in full swing.
Good year for tomatoes and melons :)

Tomatoes. We hope you have been enjoying the heirlooms. Great for slicing and salads. Check out past emails for lots of simple preparations. Chopped Tomato, Cucumber, and diced onion with some basil, feta, balsamic, and olive oil is a really nice summer salad and can make a light lunch if tucked into a pita with some hummus.

Cantaloupe. You can just have it chopped up. Make a fruit salad with some other local fruits. Mint is a nice complement to melon. A little chopped mint along with cubes of cantaloupe is extra refreshing. Grammie and I tried a slice of melon with a scoop of vanilla ice cream on top for dessert. yum!!! There are chilled soups you could look up, too. One of our wonderful work-for-share helpers suggested a chilled soup of melon in the blender with lime juice, OJ, and lemongrass. Prosciutto and melon (salty and sweet) is another gourmet combo. Wrap cubes in thin strips of prosciutto and fix with a toothpick for a fancy premeal treat (how do you spell hors d'hourves???)

Sugar Baby Watermelon. The little cannonball of joy. These guys are juicy and have seeds. Perhaps it is a chance to get messy outside and spit those seeds. Or you can butcher that melon and make dainty slices or cubes for easy snacking. One of the restaurants we deliver to in PVD had heirloom tomato and watermelon salad with feta and a little mint. it must be good . . .

One Cucumber. from the newest planting. Finally the traditional All-American salad trio in one share: Lettuce, Cucumber, and Tomato.

Sweet Peppers. All shapes and sizes. The ones that were in the box are all sweet. We decided to keep the hot peppers outside so you don't have to guess. Same as last weeks, if they are only partially colored, leave them on the counter and they will continue to color up. Sweet peppers and onions are such a brilliant smell cooking in the kitchen. They are great for a stir fry, alongside grilled chicken or sausage, in a burrito, part of a curry. Or just snacked on with a fresh herb dip or Ranch :) Roasting peppers is another way to maximize their flavor. You can sear their skins by actually putting them in a flame until blackened or broiling and turning once one side is blackened. Remove the skin (once they've cooled a bit is more pleasant) pull out the core and wipe out all the seeds. At this point you could even slice strips, pack into a little artichoke jar or something and cover with olive oil. this treat will last in the fridge for months. If you don't put them on a sandwich, pizza, calzone, or little toasts with goat cheese. Feta whipped with Roasted Peppers is another excellent spread.

Eggplant. What a change from last year! These are perfect for dicing and sauteeing alongside some onions, peppers, and zucchini for the base of a tomato sauce for pasta or any stir-fry, Thai-style dish, or Indian-style curry. Of course they are excellent on the grill or good old breaded and fried. You could probably do a cool sort of fresh casserole with fried or roasted eggplant in a baking dish along with big slices of tomato, basil and olive oil, maybe some mozzarella. I think I would cover with foil or a lid for the first 20 minutes or so and then remove the cover and add a nice layer of grated parmigiano. Serve with salad and bread, buttered noodles if you need more substance.

Basil. A mini-bouquet. A little pesto could be made with this. Dry, clean basil leaves (and a little parsley if you want) in the food processor, plenty of olive oil before you turn it on (you don't want the blades to cut and bruise the basil, turning it brown, before the oil is there to protect the basil). So get that down to little pieces,  then add salt, chopped or pressed garlic (not too much - this will be raw), whiz that up. Finally, you can add a little richness by adding toasted pine nuts (or walnuts or pecans) and some grated parmigiano. Taste. Adjust for salt and pepper, maybe more oil. Enjoy this as a spread for a sandwich (perhaps with grilled veggies and roasted peppers), even on a bagel with cream cheese or goat cheese and a sliced tomato, on pasta, bruschetta, pizza, drizzle on a sliced tomato salad.

Cherry tomatoes. The little orange ones are named Sungold. They are my personal favorite. Sweet! Great for salads. I tend to halve them in a salad just so you can get a little of everything in the same bite. Great for the cucumber, tomato, feta combo. The larger, oblong plum tomatoes are named Juliet. That's Chris' favorite "cherry" - they taste more tomatoey than sweet and are great for slicing in half lengthwise and drying. We were given a dehydrator, so the Snackmaster Jr. has been cranking dried Juliets for the past week or so. So we just slice them, sprinkle generously with Kosher salt and dry. We sometimes stop the dryer before complete dehydration, pack them in freezer bags and freeze. These will be wunderbar for pastas, pizzas, bruschetta, sundried tomato pesto, whatever in the winter. You can also dry tomatoes on a cookie cooling rack, placed over a baking sheet and placed in a 200-250 degree oven (convection if you have it) for several hours - maybe four or five. Use a toater oven if they fit in there - then you don't have to heat a whole huge oven. They can also be preserved by packing into a jar and covering with olive oil and throwing into some dark corner of the fridge. You can use the oil in cooking when the tomatoes are gone - perfect for a salad dressing or on a pasta or risotto. If you want to use them fresh, they'd be perfect in a fresh pasta. perhaps with a pesto drizzle and some goat cheese. 

Beets with pretty nice greens. You can sautee those greens with garlic and olive oil or steam 'em up for those long lost greens of springtime. The beets can be roasted as usual. Look up beet and potato salad for something different.

A couple zucchini. They are slowing down. I still put them in everything. I love to slice them thin and raw and put in a quesadilla with sharp cheddar, fresh herbs, and maybe some other raw veggies (yesterday I did sweet pepper strips and some sweet corn cut off the cob). serve with fresh salsa and sour cream. perfecto. Do a side of rice and beans with some veggies to make it a full meal.

Yellow Beans. These are very productive plants!!! If you are tired of them, try blanching in salted boiling water until they are a desired tenderness (maybe 4-5 minutes) Then plunge them into ice water to stop the cooking. Then they can be frozen (just drain completely first). But they can also be thrown into a chopped salad, potato salad, a marinated homemade three bean salad. You could do some pickled beans. Look up dilly beans. They could probably stay in the fridge since there aren't enough to make the canning process worthwhile. They could also be sauteed with garlic and served as a side. Or roasted in the oven, or tossed with some oil and grilled - whatever is happening that night.

I think that is all. Hope you enjoy this summer's bounty! 
Posted 8/14/2010 5:02am by Christy and Chris Kantlehner.
This Saturday, August 14th, we at White Barn Farm are proud to make available once again good meat for our customers. Our dedicated young farmer friend, Floyd, from Barre, Mass, will be down for Saturday's market with packages of a variety of different cuts of pork and beef in his freezer on wheels. Floyd raises heritage breed pigs that root around, grazing and foraging, and eating grain as well. He shares marketing responsibilities with another local farmer in his area, Dave, who raises grass-fed beef. Some of you may be familiar with Floyd from last year's Thanksgiving sale and this year's Plant Sale. His website is BurnshirtValleyFarm.com We highly recommend the quality of this meat. Do be aware that the leaner meats that are produced by raising animals in a more natural environment require shorter cooking times. Marinating or brining is sometimes the best way to ensure the moistest, most delicious pork chops, for example. The good conscience is just a bonus!

So come meet Floyd on Saturday. We'll be at the stand, as usual, with a wide selection of seasonal veggies. This week we will have lots of tomatoes, basil, potatoes, zucchini and summer squash, sweet and hot peppers, some lettuce, arugula, parsley, fresh onions. We'll have a limited amount offlowers, plenty of eggs from Brambly Farm in Norfolk and honey from Franklin Honey. Save the dates, August 27 & 28, that Franklin Honey will come to sell their awesome bee products (lip balm, beautiful soaps, hand salve, candles).

P.S. Anyone who ordered a chicken from Floyd and did not pick it up last time, he is bringing the birds today for you to pick up.

Hope to see you!

We wish you good eating!
Chris and Christy at White Barn Farm

Roadside Stand Hours:
Tuesdays and Fridays 3pm to 7pm   & Saturdays 10am to 2pm

Location:
In the grassy field across the street from 458 South St. in Wrentham (on 1A between Wrentham center and Wampum Corner).  Please be careful pulling on and off of the road - we Mass drivers are nuts!
Posted 8/11/2010 8:09am by Christy and Chris Kantlehner.
Hi Everybody!
Hope you like tomatoes! Thanks for your patience in getting these emails. I am so busy on Tuesdays (running around cutting flowers, harvesting, packing the boxes, inhaling a quick lunch, setting up the stand, closing down the stand, sending Chris to deliver to restaurants while I finish putting things away and then making dinner for me and Grammie), it is hard to find time to sit and write before I collapse to sleep. We encourage you to search the internet, look through cookbooks, ask friends and family, etc. This is how novel preparations are discovered! Let me know when you find a good one - I can add it to my repetoire. Meanwhile, I've been trying to add more ideas to the recipe section of our website. I think you can search it by ingredient. All of the recipes of all the farms that use the Small Farm Central website hosting service are available for me to upload - so thanks to all of the other farms for sharing their ideas!

Surprise! We grew a couple beds of sweet corn to see if we could put one token share in your boxes (5 ears). Let's call it "a taste of organic sweet corn" We don't have enough space to keep up with the demand for corn and most likely our organic corn will be full of corn earworms (although the signs of damage were not fierce as we were picking). But! here it is. Enjoy! Of course you can steam it up for corn on the cob. Don't wait for it to be bright yellow -this is a white corn. 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 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.

Tomatoes. more heirlooms this week and a few red slicers, too. If you got any green or orange tomatoes, they are ripe at that color. A beautiful, easy, impressive side dish is to slice and arrange a variety of different colored tomatoes onto a plate, salt and pepper, chop basil and sprinkle over, then finish with a small drizzle of balsamic vinegar and a slightly larger drizzle of tasty extra virgin olive oil. If you want more substance, include slices of mozzarella under each tomato. If you want to be gourmet, spring for the incredibly creamy mozzarella di buffala (made from the milk of water buffalo). Tomato and corn salad with basil and balsamic vinaigrette is great. Tomato mayo sandwiches are awesome. Bagel and cream cheese with tomato. goat cheese and tomato on nice bread. gratin of tomatoes - slices with a mix of parmigiano and bread crumbs, S&P, and herbs, drizzled with olive oil and baked in a hot oven til golden brown. Grilled cheese and tomato. any sandwich. tuna melts. burgers.

Pint of plum tomatoes. great for salsa or a pasta with fresh tomato. These are very good dried if you have a dehydrator. or on a salad, of course.

Peppers. We put in some colored sweet peppers this share - mostly the pimiento type, which are pointy, but sweet. Do be careful - we also put hot peppers in the share. For the most part, the larger peppers are sweet. The seeds hold the heat in hot peppers, so if you are not sure just take the very tip of the pepper to try. If it is hot, be careful when cutting them up - do not wipe your eyes or touch any sensitive skin. Make sure to wash your hands and the cutting board when you're done - or safer yet, wear gloves. Anyway, back to the sweet peppers - they are pimientos not bells and i think they are extra sweet. If you leave these peppers out on your counter (not in the sun, just not in your fridge), they should continue to ripen to their fullest potential. These are great on a salad, but also fabulous fried up with onions, in a stir fry, curry, fajita, burrito, etc.

Parsley. so good with potatoes, fish, chowder, in tuna salad. to finish a risotto. to add to a pasta sauce. you can add the stems when making veggie stock. So full of leafy green nutrients! Put in an herb frittata or creamy herb dip. add it along with basil if making a pesto.

Basil. pesto. tomato anything. zucchini anything. corn anything. basil is a friend of all of these. If I ever want to chop basil ahead, I mix the chopped basil with a little olive oil so it doesn't brown. Oiled basil will not brown when you add it to a steamy pasta or a sautee pan. Hot tip! BLT with basil mayo is tip top.

Dark Red Norland potatoes. in the chowder. on the grill. boiled and served with butter and parsley. roasted with rosemary - mix it up by cutting differently - into coins, sticks, or chunks. shred if for a hash with onions and sweet peppers. home fries. potato salad. or put in a plastic bag and shove in the back of your fridge til you feel like cooking them. 

Zucchini, yellow squash, and patty pan squash. try roasted, french-fry shaped sticks for a change. grill along with other veggies, serve, and then use leftovers to make a grilled veggie sandwich, pizza, lasagna, frittata, omelet, scramble, potato salad. Ratatouille? Try grating the big ones and baking a zucchini bread or cake or cookies. Shred it, salt, let sit, and squeeze out the moisture then fry it up with garlic and olive oil til golden brown for a crispy treat.

Onions. these are not ready to store. keep in the fridge for the most longevity. or just cook em! We use onion for everything.

Lettuce. two heads. enough to actually make a salad. feta, sweet pepper, and tomatoes are a good combo.

Thanks for reading! go to www.whitebarnfarm.org and click on the recipes menu for more ideas . . . .