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Posted 10/9/2012 9:16pm by Christy and Chris Kantlehner.

Hi Tuesday Members!! We hope you are enjoying the fall shift in the produce lineup! If you discover any wonderous recipes, I'd love to hear about them. Thank you all for picking up your shares and bringing back your boxes and even some quart and pint containers. We appreciate your dedication. Two more weeks to go!

Here is what was in the box today:

Napa Cabbage. So crispy and sweet. Here is my tried and true go-to slaw recipe with peanut and herb dressing. Here is a simple idea: beef and napa stir fry

Tuscan Kale. Here is a very easy kale salad recipe. Don't forget about kale on a pizza. potato and kale frittata. portuguese kale soup. pasta with kale, sausage, and chilli flakes. Here is a link to the page that appears when you put "kale" in the "search recipes" widget on our recipe page. 

Swiss Chard. Here is a recipe for a shredded swiss chard salad. I've never tried it before, but I'm intrigued. I'm sure you could substitute other sweet things for the red pepper (dried or fresh fruit, carrot) and another kind of cheese if you don't have mozzarella (feta, goat, blue).

Fennel. I've gone off the deep end about fennel in the past. so I will spare you this time, but do search for fennel on the recipe page of the website. Wait! A fresh email from my dad's wife, Elizabeth, reveals another novel idea: Seared scallops over Fennel and Escarole. It is a Mark Bittman recipe. Summarized: 

In a large salad bowl, mix 1/4 c. olive oil with a few splashes of white wine vinegar or sherry vinegar, salt and pepper, and the zest of one orange.

Core a head of fennel and slice thinly. Add this, along with a couple of cups of chopped escarole, to the bowl.

Peel the orange, remove as much of the pith as possible, separate into sections and add to bowl.

Sear 8-12 scallops in olive oil with salt and pepper until nicely browned, then put on top of the greens. (Christy's tips for searing scallops: Thoroughly pat dry with paper towels after rinsing the scallops. Season both sides with salt and pepper. Get the oil (and a little pat of butter for flavor if you wish) pretty hot before you add the scallops (they should sizzle when added). Place the scallops in the pan (not non-stick if possible) - making sure they are not crowded  (do batches before having them all touching) and once placed in the pan DO NOT MOVE THEM. Allow them to develop a nice brown crust on one side before flipping. Again, do not move them until they are seared on this side. The whole process should take about 10-12 minutes. Do not cook until rubbery. They should have that medium-rare meat sort of give when you press on them. Serve immediately)

2 Acorn Squash. You can use the same technique for cooking these winter squash as you did for the Delicata last week. or here is a nice variation for Honeyed Orange Acorn Squash.  If you want to turn your squash into a main course you could try the Acorn Squash with Herbed Stuffing recipe. We roasted a few squash the other night and had some leftover. For lunch today, Chris scooped out the leftover cooked squash and added it to onions, cheese, and rosemary in a quesadilla. Paired with a salad of lettuce, dried cranberries, walnuts, and gorgonzola, the combo was a fall delight!

1 head Garlic. if you are feeling like making something special with roasted garlic, here is a good method for Roasted Garlic.

1 bunch Parsley. I had so much to say last week about our friend, parsley. Check out the 19th share blog if you missed it!

Arugula. I can never get enough of salami, cheese, and arugula sandwiches. But here is a versatile recipe for Arugula, Fruit, and Nut salad.

2 heads lettuce. Here are some tasty red and green butterhead lettuces to be a base for salads. or may be able to serve as lettuce wrappers . . . 

2 lbs orange carrots and 1 lb white satin carrots. This is the carrot share for this year. We may have had a couple bunches early on in the season, but it has not really been the year of the carrot. We lost a couple beds to a pitiful combination of poor germination and weeds and then missed the planting for storage carrots (and maybe three others before that). The lack of any chance of rain at planting time was a major deterrent. Also, I'm usually in charge of direct seeding and the thorough raking to prepare the beds, etc. When I became too exhausted for that kind of work, Chris was so busy running the whole farm/managing all the tasks going on, that the carrot planting slipped through the cracks. But these honkers do make us proud. The white carrot is a variety of carrot, not a parsnip. It can be prepared just as any other carrot. If you are curious about how they differ in flavor from an orange carrot maybe you can set up a blind taste test and take down some notes. That sounds like a fun experiment for the kids! Let me know if you find any significant flavor differences. As far as how to use them - it is a perfect time for stews and soups and carrots can add so much. You could even feature carrots in a pureed ginger carrot soup.  If you don't own one of those handheld immersion blenders yet, I highly recommend getting one - vs. pureeing soups in batches in the blender: too many dishes, too many hot soups overfilling the blender and exploding all over the kitchen. Carrot sticks are great for veggie dip or hummus. Shredded carrot is wonderful on a salad. Carrots are wonderful in any combination of roasted roots, as well.  These should store quite well in your fridge as long as they are dry and kept in a plastic bag too prevent them from drying any further.

Posted 10/5/2012 1:12pm by Christy and Chris Kantlehner.

After a summer drought of lettuce, head lettuce is back at White Barn Farm!

So is plenty of Swiss Chard, Kale, Escarole, and even some Broccoli Raab greens. If you've never made escarole and white beans, you have got to try it. It is actually a really quick meal to whip up. Just make sure to keep on hand some parmesan, chicken stock, an onion and a clove of garlic, and a can o cannellini beans. You just start the garlic going in the olive oil, add the onions (and a pinch of crushed red pepper if you like. or spicy sausage), then the washed and coarsely chopped escarole, cook down to the color of bright green spinach, then add the beans with all of their juices and cover with chicken stock. Simmer to marry the flavors and serve with fresh grated parmesan and some good bread.

We have Acorn Squash and Delicata for the debut of winter squash.

There are still tomatillos and sweet and hot peppers. We had our fellow organic farming buddies, Kevin and Brittany from Medway Community Farm, bring some cilantro down from their farm to complete your ingredient list for salsa verde.

Fennelis beautiful right now and goes swimmingly with seafood. Perhaps this makes you flashback to the early summertime fish-and-fennel-friday email:

"Jordan Brothers Seafood will be at the stand today, just like every Friday. and we have a lot of fennel! nice bulbs of fennel. If you have not used this veggie before, we think it is time for you to try it out! It is a classic accompaniment to seafood, too!

Here is a recipe for fish and fennel stew

Here is a link to someone else's Fennel Friday page! What!??

Martha Stewart knows what's up: Cabbage and Fennel SlawFennel and Arugula SaladSkillet Braised Fennel

Anyone planning on grilling this weekend? Throw some fennel on there. Cut the bulbs in halves or quarters, leaving the core intact to hold the thing together. Toss with olive oil, salt and pepper or whatever marinade you are using on everything else before grilling. This would taste delicious with some grilled spicy sausage."

We have arugula and parsley. our green and yellow beans are divine. We have big beets, delicious potatoes, modest onions, and our prized garlic. Have you ever tried Kohlrabi? There are so many ways to eat this member of the broccoli family! Roast it, shred it for a slaw, or just have it for veggie sticks and dip. There will be samples at the stand.

We have some decorative pumpkins (pie pumpkins coming later). Some of the big nice ones we bought in from Misty Meadow Farm in Norfolk. The farmer/doctor there didn't use any sort of spray on his field of all curcurbits (squash family). Also for decoration are our sprays of Chinese Lanterns and bunches of Ornamental Corn.

Make sure to get some seafood from Jordan Brothers today! We have Iggy's Bread to round out your meal. Sheldonville Roasters coffee beans for your morning. and Franklin Honey to sweeten your tea, enjoy in plain yogurt or on a peanut butter banana sandwich. We'll also have Brambly Farms and Puddingstone Organics eggs as long as they last.

We really hope to see you. Another gloomy week at the farmstand has us just shy of desperate for some weekend business!

Thank you as always for your support!

Chris, Christy, and the imminent farm baby.

Yoga with Patty is in the barn tomorrow (Saturday) 9am - 10:15am. Wear layers, bring a mat and water, we will try to get the place a little warmer with a space heater. $12. The farmstand will be open 10-2 as usual. Stop by for some real food on your way to pick your pumpkins and apples at some other local farms.

Posted 10/2/2012 8:15pm by Christy and Chris Kantlehner.

Hi Tuesday CSA Members! Rainy Farmstand! Darn it! Everyone awoke saying it was going to be a beautiful day. Thank goodness for tents!

Down to business/ Here is what was in the share this week:

Bag of Mustard Mix for salad or quick wilting. Try dressing the greens with White Balsamic Vinaigrette.

1 Bunch of Broccoli Raab. This is the leafy stage of the raab. Treat it like a cooking green (chard/kale) with broccoli raab flavor. You can have it as a side - I recommend sauteeing or roasting with garlic, olive oil, and a pinch of chilli flakes. A fresh squeeze of lemon is a nice finishing touch. Raab pairs wonderfully with hot italian sausage. Al Forno would make a pasta with rounds of spicy sausage, coarsely chopped raab, and nice dollops of fresh ricotta (with a garlic, olive oil, chilli flake base of course). I've also had an awesome sausage in a bun with chopped broccoli raab, mustard, and hots. Give it a try. Kids are most likely NOT going to enjoy this green. It is quite bitter (inherently) . Husbands are the second least likely to enjoy the raab. But those are narrow minded generalizations. Cook and enjoy!!!

1 Bunch of Swiss Chard. Side of spinachy greens. Grammie likes her sauteed or steamed swiss chard with a dash of apple cider vinegar and a sprinkle of sugar. I choose butter instead of sugar. Swiss chard is a great stand in for spinach if you love certain dishes that traditionally use spinach. Eggs florentine. Spinach Quiche. Spanikopita. Spinach & Ricotta Ravioli. The difference is that the chard has thick stems. So you can just tear the green leafy part off of the stems if you want only the tenderest greens. You can chop the stems fine and sautee or steam them a little ahead of the leaves to get them tender. I think the stems are delicious. Some recipes even feature chard stems as a quick pickle. Whatever you decide to do i hope you enjoy!

Sweet Peppers. These buggers again. Try them in a stir fry with peanut sauce. Make some onions and peppers as a condiment. Shish Kabob. Roast. Put in salad. Put in a bean salad or a pasta salad. Use as a pizza topping. Include in a pasta sauce or chilli. Here is a recipe for Peppers Antipasto.

2 Delicata Winter Squash. These yellow mini zeppelins with the green streaks are an early maturing winter squash. They can be stored on your countertop - room temperature is good for them. To prepare, I usually just halve them lenghtwise, scoop out the seeds, and bake. I like to put the flesh side down first so they don't completely dry out. For easy cleanup you can line your baking sheet with parchment paper or foil.  For the last few minutes I like to turn them over, add a pat of butter, maybe a drizzle of honey or splash of maple syrup, some nutmeg or cinnamon if you are feeling crazy. This squash has skin that is tender enough to be edible, it's just a matter of preference. So you could certainly cut this squash into half moons and roast on a baking sheet for really quick cooking. I find olive oil, salt, and rosemary are nice with winter squash.

1 bunch of Parsley. I was looking through my notes from my first year farming in 2008 and noticed a quote from one of my volunteers, Wes: "some of my best friends are parsley." The context of that quote is long gone, but I still chuckled. I do love to give everything "the parsley treatment."  It is a very nutritious green and adds a little freshness to anything/everything. Tonight I sprinkled some on boiled fingerling potatoes with butter and salt. Then we added a flourish to the salad with goat cheese, radishes, and garbanzo beans. Finally, the ocean perch picatta was finished with slices of lemon and a dose of my love, chopped parsley.  I like to chop the whole bunch at once since you want to have plenty of room on the cutting board and use a big knife - that way you don't have to clean those utensils every time you want some chopped parsley. You can add it to eggs, risotto, polenta, breadcrumbs, salad, pasta, tuna salad, a ricotta filling, whatever. The stems are great for making stock. I sometimes hoard celery leaves and parsley stems for an upcoming day-after roasting a chicken.  Nothing beats homemade chicken stock and it thaws out quickly in a pan on the stove with a splash of water. If you want to feature your parsley try a seasonal variation of Ina Garten's Tabouleh Recipe.

2 Heads of Freckles Lettuce and 1 Head of Greenleaf. Those specks on the Freckles lettuce are meant to be there! It's not dirt or a disease! I find it to be one of the tastiest lettuces around! In fact, Freckles' doppelganger, Flashy Trout Back Lettuce, is included in Slow Food's Ark of Taste. It could be fun to pretend you are in Italy (not the part that makes balsamic vinegar) and enjoy a salad of just the lettuce served with only a pinch of salt and a drizzle of delicious olive oil. Sorry, greenleaf, not too much to say about you. Enjoy putting that crunch in your sandwich!

Little red potatoes. These will be fabulous roasted or just good old boiled.

1 head of Garlic! Precious!

Posted 9/28/2012 9:01am by Christy and Chris Kantlehner.

Howdy Farm Faithfuls!

Good Morning from Middletown, Rhode Island. Chris and I are down here for my little brother's wedding today. We are leaving the farm in the capable hands of our crew and our very cool "WWOOFers" (Willing Workers on Organic Farms), Kim and Curt. They will be harvesting and packing for the Friday CSA boxes and for the Friday and Saturday Roadside Stand. We are extremely grateful to have such terrific people at the farm. Come by and say hello! 

Quick Note about the Flowers: Apologies to those of you who regularly buy flowers at the stand. My wedding gift to my brother is to provide flowers for the wedding. We have been collecting and setting aside flowers for the wonderfully talented Laurene Hulbig (who usually does all the arrangements for the farmstand). She is the real designer that is doing all of the bridal party bouquets, corsages, boutonnieres, and table arrangements. She did have to buy in some more formal flowers from the Boston Flower Market, but most of the flowers are from White Barn Farm's 1/4 acre of flowers. The result is that we were really short on bouquets for the farmstand this week! However, we were able to collect a decent harvest for the Friday and Saturday markets and the lovely Jessica Scranton will be making bouquets for the weekend. We also have bunches of Chinese Lanterns and Jack-be-Little Pumpkins for fall decorations.

Franklin Honey! Our beekeepers will be at the farmstand on this Saturday, September 29. 10am to 2pm. Stock up on some wonderfully fragrant bee-based soaps, truly healing hand salve (good for the feet, and rough elbows and knees, too), lip balm, jars of this season's honey harvest (try taking a teaspoon a day for allergies - sweet medicine!), and more. This is also a great opportunity to chat with some experienced and talented beekeepers for anyone curious about beekeeping.

As always, Fish Friday! Try pairing some seafood with our fresh fennel! or make a coleslaw out of our kohlrabi to put on fish tacos.  Bobby Jordan of Jordan Brothers Seafood will be selling today's freshest, highest quality seafood. What a wonderful fast food to prepare! The innate deliciousness of this seafood makes you feel like a five star chef!

IMPORTANT REMINDER:Due to the change in daylight, the farmstand now closes at 6pm Tuesday - Friday. That goes until October 16th, at which point we will begin closing at 5:30pm. Our hours on Saturdays will remain the same: 10am to 2pm.

Don't forget to pick up some Iggy's Bread to complete your dinner table spread. and Saturdays we have those sinful sticky buns, chocolate croissants, almond croissants, and plain croissants! The mini cranberry and mini raisin loaves make extremely tasty toast with butter or cream cheese.

Thank you so much for your patronage! We truly appreciate you shopping for your veggies at White Barn!

Baby Update for those of you following the farm baby's progress. The due date is October 21st, so I'm at 36 weeks.  The baby's head is down and it was not overgrown at the last check. My gestational diabetes is under very good control. I've overcome my fear of giving myself shots, and almost overcome my constant desire for sweets. I think I will need a whoopie pie as soon as the baby is delivered!

Posted 9/26/2012 2:48pm by Christy and Chris Kantlehner.

Hello CSA Members! Here is a little debrief of what was in the box this week:

2 Heads of Greenleaf Lettuce. These are the heads of greenery that are more tender and frillier than the straighter-leaved Escarole, which is a bitter green. Enjoy this lettuce in a salad with roasted beets or on a sandwich or burger.

Escarole. This is the head of greenery that has a crisper, less ruffled leaf. You may think it looks something like Romaine lettuce. You can certainly use this as a bitter salad green, but I recommend using it as a cooking green to showcase its flavor.  My favorite is the quick and easy Escarole and White Beans. My aunt Ann taught me this dish. You just sautee some onions and garlic in olive oil with a good pinch of salt, then add the washed and coarsely chopped escarole and cook it until it wilts down to look something like cooked spinach. Then you add a can of cannellini beans with their juice, and a couple cups of chicken stock (or veggie if you’re veggie). Let that meld together a bit, taste for salt and pepper, and serve with freshly grated parmesan and some good bread.  Some good variations: put a pinch of hot pepper flakes in with the onions and garlic, add sliced Italian sausage, and/or add cooked macaroni to beef up the dish a little bit. I think of this as a hearty soup and serve it with a spoon to make sure the juices are used.

Bunch of Beets. This must be a familiar friend by now. A farmstand shopper told me a delicious sounding recipe for a warm beet salad.  She puts garlic and olive oil in  a dutch oven, then adds peeled, quartered (or whatever to make the pieces about equal size), raw beets, puts on the lid and roasts in the oven (probably 350-375) until tender. She lets them cool a little bit, then crumbles in goat cheese and drizzles some balsamic vinegar over them. Sounds like a beautiful and wonderful fall side dish to me!  If the greens look good you can certainly cook them up, if the leafy part is no good, the stems are actually delicious sautéed up with garlic or thrown in the juicer.

Kohlrabi. Our bulbous brassica buddy. Brassica is the term for the cabbage family, formerly known as cole crops: broccoli, kale, cabbage, Brussels sprouts, even turnips, broccoli raab, radishes, and arugula. Kohlrabi has a juicy white flesh that can be used in all sorts of ways. Our friend Kathy has been asking all summer if we have more kohlrabi so she can make her favorite cole slaw.  The simplest preparation is to make sticks for snacking. Roasting kohlrabi transforms it into a kind of sweet turnipy treat reminiscent of a roasted root vegetable. Try cutting it in different ways for different textures/presentations/cooking times.  You can do thin slices for the quickest cooking and almost a potato chip quality. You can cut it into French fry shapes, or just dice. This week you could do a mixed roast of kohlrabi, beets, and fennel, though it may all be kind of pink by the end! You can shred Kohlrabi or cut into tiny matchsticks for a cole slaw. You could shave thin slices on a mandolin and do some sort of layered pasta-free “lasagna.” If you haven’t enjoyed it in one way you’ve tried it – try a different way!

1 Head of Fennel. Shave it thinly on a mandolin and toss with a citrus dressing for a crunchy salad. Cut into wedges and roast. Use the fronds for an herb or as an aromatic to roast fish on top of (with a little wine, lemon juice, and dots of butter). Make a seafood stock or a wild new cocktail (I've never tried fennel simple syrup but I bet it would be good). Cut out the core if it is tough. Diced fennel and onions make a great base for a tomato sauce, particularly a bolognese.

1 Quart of Tomatillos. We have been enjoying green enchiladas and a cold salsa verde dipping sauce. Tomatillos’ best flavor is obtained by cooking to develop its sugars, which balance the innate acidity of these papery-husked fruits. The first step is to unwrap them all (kids might want to help). Put them in a colander and rinse. Then slice them in half or quarters and put in a baking dish or cast iron pan to go in the oven.  It’s nice to put a few sliced onions, some diced garlic, and a hot pepper or two (with seeds for spicier, without for milder) in the mix as well.  Roast until the fruits have collapsed and the liquid has cooked down to the consistency you’re looking for. When it comes out of the oven you can add some chicken or veggie stock, taste and adjust for salt, and blend or puree. For a dipping sauce allow to cool, then add some chopped cilantro and fresh squeezed lime juice – tasting and adjusting to create your masterpiece.  To make enchiladas, take flour tortillas and dip in the sauce one at a time (the sauce cooked in the cast iron pan creates the perfect shape for this process). Use tongs to retrieve and place on a plate – then fill with desired fillings: maybe some cooked ground turkey, shredded leftover roast chicken, cooked greens, green peppers, or cactus. Roll into little burritos and then line them up in a baking dish, pour the remaining enchilada sauce over the top, crumble queso fresco or shred cheddar or whatever cheese you have on the top, then bake at 400 or so until the edges have browned, the cheese is melted, and the dish looks irresistible.  Serve with rice and beans for a side if you like. I enjoy fresh guacamole and sour cream as accompaniments.

2 lbs of Sweet Peppers. Some are green, some are specialty. Roasting peppers is kind of fun. You blacken the skins to blistering so they can be peeled off. This can be achieved by broiling (turning once one side is done), putting directly in a gas burner flame (holding with tongs) or over flames on the grill. When all sides of the peppers are completely blistered, they are done. It makes them easier to peel if they steam as they cool. You could throw them all in a bowl and cover with saran wrap or a plate or something. Peel, remove the seeds, and slice into strips and you have roasted peppers to add wonderful flavor to a sandwich, a pasta, or just to marinate with balsamic and olive oil and serve with cheese and bread. Mozzarella or a really good ricotta like Narragansett Creamery’s would be best. They could be part of a fancy pasta salad or a nice addition to grilled chicken. The chef at Oleana makes a wonderful roasted red pepper and feta spread that is wonderful on bread. Your peppers are great raw in salads, too!

Mustard Mix. This is the bag of little cut greens. This is a blend of salad mix that is a little spicy. If it is too strong for your family on its own, try serving it mixed into torn lettuce leaves for a salad. Mustards can be quickly wilted. I think a little handful of mustard greens adds tons of flavor to any sandwich – even it is just made of cheese, pickles, and mustard.

1 bunch of Red Russian Kale.  This type of kale is the tenderest of kales. Sautee with garlic and enjoy. You could use cooked, chopped kale as a filling in your green enchiladas.

Green & Yellow Beans. This picking of beans is so nice, I've been snacking on them raw! But do feel free to snap the ends and cook for a side dish. Asian-style spicy green beans are great. Try them in a stir fry with pork. A spicy peanut sauce is great for beans, too - you could incorporate sweet peppers and eggplant and garlic, too.

1 Italian Eggplant. You could go Italian, Mediterranean, Indian, or Asian. When all else fails just dice it and roast it tossed with olive oil and salt. Shish Kabobs with sweet peppers and eggplant are a good option this week.

Posted 9/18/2012 9:59pm by Christy and Chris Kantlehner.

Hi Everybody!

Boy is it howling out there! What a blustery day. We'll take the rain, though. After a string of incredibly gorgeous fall days, the soil could use a little moisture, particularly our direct seeded crops (such as arugula, radishes, cilantro, mustard mix, etc) and our cover crops that have recently been sown.

We hope you are falling back into a routine if it has changed with kids back to school and sports. The air does seem charged with an energy of busy-ness and hurry. Maybe these vegetables can make you slow down and chop and cook with someone you love for a little bit!

Someone asked last week about the earlier hours and the difficulty of picking up before the adjusted closing hours. We will leave your share on a pallet behind the shed for you if you haven't picked up by the time we drive the van back across the road. That way you don't have to scramble to get here before the stand closes. Just as a reminder anyway: Next week we will begin closing the stand at 6pm so that will be the cutoff time for buying bread, flowers, honey, eggs, seafood, other veggies, etc. We apologize for any inconvenience but darkness does happen and there's no electricity at our farmstand!

If the greenish paper pints in your share are clean and dry when you're done with them, we will happily take them back to reuse. Great job bringing back your boxes - still!!

In this week's share you found:

Yellow Beans. Yay! A later planting is producing well and this is the first picking, when beans are usually at their best quality. These are terrific as a side or in a coconut milk based curry. or with roasted potatoes. or in a warm potato salad. or in a marinated three bean salad to have for lunch. Yellow beans could be substituted for green in this Roasted Green Beans with Pine Nuts and Parmesan recipe. The same substitution could be used for this Orzo with feta, green beans, and tomatoes recipe.

Fennel. The bulb is back. with fronds which can be used as a fresh chopped herb or for making stock. Fennel can certainly be roasted on a baking sheet or go at the base of a pasta sauce.  The recipe page of our website offers lots and lots of ideas when you enter "fennel" into the "search recipes" box.

Mountain Magic tomatoes. These round red saladette tomatoes are very disease resistant. Thank you professional vegetable seed growers (we love you too heirloom seed savers). Here is a pint to slice onto sandwiches or put on top of "toasties." That's what I call slices of baguette laid out on a baking sheet with grated cheese, sometimes a type of pesto, tomato slices or both. There are endless variations of White Barn Farm toasties, in fact. It really adds substance to a meal of soup and salad, for example. These would be perfect for quartering into a dish of pasta with pesto, toasted walnuts, and parmesan or for the orzo, bean, and feta recipe above.

Yummy Peppers. Hopefully you have been enjoying these little orange sweet peppers. They are nearly seedless, making them excellent candidates for stuffing and roasting or for just dipping in hummus or veggie dip. Rings or slices are so tasty in salad and pair splendidly with feta cheese.

Russet Potatoes. These make killer baked potatoes. Indulge in the butter, salt, pepper, and sour cream. yum. These are also terrific for roasting or making home fries. and probably a rosti (swiss-style).  There is a recipe for chard and feta pie that calls for 2 cups of shredded potatoes. CSA Share Synergy! These would be great for mashed potatoes, too.

Silverado Swiss Chard. Green leaved chard with white stems. I love chard steamed or sauteed and served with a small pat of butter and a dash of apple cider vinegar. yum. Try using chard in any recipe you love that uses spinach. I would rip the leafy part off of the stems and dice the stems fine and cook them a little longer (or make pickled chard stems if you're feeling fancy). There is a fairly simple recipe on our website for Chard Utopia which uses phyllo dough and a cottage cheese/feta stuffing. or try this recipe for Tasty Swiss Chard with cannellini beans (there is another recipe on there for Spanish style chard with chick peas, spices, golden raisins, cooked in broth).  Greens and eggs are friends for those of you who like to make frittatas, quiches, omelets or egg scrambles.

Arugula. Another blast from the past. Have an arugula salad (my fave with lemon juice, olive oil, sea salt, and parmesan curls). Chop it onto a sandwich or into your pasta, risotto, or eggs. pair with sliced grilled steak. enjoy!

Frisee. This is the curly endive that maybe just looks like a frizzy lettuce. I like chopping a head of frisee (plucking off a few tipburned brown leaves) and throwing it in with lettuce for a salad. What a good crunchy texture. I especially enjoyed a salad with crunchy peppers, homemade croutons, half moons of cucumber, and quartered mountain magic tomatoes and feta, which seems to be the cheese of choice today. You could also try a fancy restaurant style salad with parmesan, a poached egg, and crumbled bacon with a warm bacon fat/dijon/red wine vinegar dressing. If you find it too bitter raw, try it as a cooking green.

2 Heads of Lettuce.

1 head of Garlic. enjoy.

1 bunch of Radishes. Slice or dice into salads. try on buttered bread with a dash of salt. If you think they are too spicy, try sauteeing them until just tender in butter. There are actually a number of recipes on the website for cooked radishes. A simple one is this Spring Radishes & Greens.

Posted 9/14/2012 8:21am by Christy and Chris Kantlehner.

Hi Everyone!

Back to school time and the days are crispy and cool and shorter. Time is probably squeezed for everyone.

It's been a pretty slow week at the farmstand. But the veggie fields don't know to slow down accordingly. Our stand has been stocked with a colorful array of farm bounty! And Iggy's Bread looking for a good home. We have started to carry sliced sandwich bread Tue-Thurs for all you sandwich makers. Friday-Saturday we will go heavier on the foccacia, little sweet breads, and on Saturdays the sticky buns and croissants.

Don't forget it is Fish Friday with Jordan Brothers Seafood today.

Reminder that the farmstand is closing at 6:30pm now instead of 7pm.

Kale and Swiss Chard are back for the fall. Just when our bodies are hungry for some greens again! $2/bunch

Our prized Garlic is for sale. large, easy to peel, wonderful cloves. These should store well. $8/lb

Yellow and Red Onions. Not as glorious as our garlic crop but lots of customers claim they enjoy the smaller size onions so they don't have a giant half an onion leftover every time they cook. $2/lb

Potatoes. Adirondack Red and Blue (which should maybe be called Pink and Purple, the colors of their flesh). These make a wonderful presentation as roasted or grilled potatoes. Sliced in thin rounds or diced or whatever. We also have some wonderous Russet potatoes (Butte is the variety name). We had the most luscious baked potatoes the other night - fresh potatoes truly taste fresher. Not too dry and starchy with leathery skins. just perfect. Grammie even claimed they were creamy! We actually had to expedite their cooking to catch up with the rest of dinner so we poked 'em and put them in the microwave for about 8 minutes before throwing them in the oven with the already cooking BBQ chicken breasts. That last few minutes in the oven gave the skin that classic baked potato texture. I recommend. If anyone makes french/freedom fries, russets tend to make the best fries as well.

Zucchini and Summer Squash. The final planting is coming in and the fruits are looking beautiful (not like the distressed final fruits of the last planting). Our final cucumber planting is not faring so well. Cook's Valley had some nice cukes when we sent our awesome new farm helper couple, Kim and Curt, to browse there for fruit. Turns out they lost most of their fruit to that late April frost. The Big Apple has peaches, apples, plums, and pears. Both of these Wrentham farms use conventional farming methods. $1.50/lb

Sweet Pepper Heaven! Colored Bells. Colored pimiento (pointy) types. Jimmy Nardellos (that look like cayennes but are super sweet). Yummy Peppers (liitle orange bite-sized peppers) and a few Tangerine Pimientos (little yellow round ones). We also still have green peppers rolling in. Buy some feta and start creating delicious dishes. Raw, grilled, and roasted peppers are all so tasty.

Eggplants. Large Italian types and long, slender Asian types. 

Tomatoes. All but a couple varieties were picked for the last time yesterday. The stakes were removed by our hard working crew, the vines were flail mowed, and the debris disked in. Now the field is ready for some cover crop. Anyway, the remaining tomato crop is on sale for $2.50/lb. Sauce tomatoes still $2/lb. Seconds $1.50/lb or $1/lb for 10lbs or more. We picked a decent amount of under-ripe tomatoes to ripen in the safety of our shed (out of the cool, moist, disease-enhancing field). We will also have unripe green tomatoes - the Fried Green Tomatoes type for sale at $2/lb.

Tomatillos. Those green small tomato-looking fruits in a papery husk. Try making a green salsa or a tomatillo sauce for enchiladas or even just grilled meat. Check out this recipe for Houston style green salsa.

Hot Peppers. String some cayennes to dry then put in the blender to make your own crushed pepper flakes once they're crispy. I find fresh cayennes to make the best chilli peppers for chilli. Make a habanero hot sauce - sweet is the balance to hot so maybe some carrot or fruit would be a good complements (in addition to onion and tomato, of course). Grab a couple jalapenos for salsa or nachos. or grab a lot and make sliced pickled jalpenos. Pick up some stringing peppers to make a decorative garland that can later be whizzed down for paprika. 25 cents each or $5/lb for a good quantity.

Beets. you can't beat beets. $2/lb loose. $2.50/bunch with tops.

 . . .  and probably more. We would truly appreciate any patronage you can offer! We hope our carefully raised produce treats your dinner table well in return :) Thank you as always!

Christy and Chris at White Barn Farm

one more thing: Yoga in the Barn tomorrow morning with Patty! Bring a mat and water. $12. 9am to 10:15am.

Posted 9/11/2012 3:59pm by Christy and Chris Kantlehner.

What's Happening Tuesday Crew? Hope all is well. I am personally enjoying the new morning crispiness and hope you all are too. The angle of the sun makes for such golden evenings. Hope you are inspired to cook more hot meals and enjoy turning on the oven! Someone asked today if we will take back the green paper pulp pint and quart containers. We sure will! As long as they are perfectly dry and clean. You can leave them at the pick-up table if you like.

Thank you so much!! Have a great week!

Here's what was in the box:

1 bunch of Beets. Roast and make a salad. Dice and roast alongside potatoes and onions. Make some juice in your juicer (apple-beet-ginger?). Shred raw onto a salad. Try one of the cake or cupcake recipes with shredded beets. Make a jar of quick pickled beets and red onion. Check out the effect of a neato spiral cutting gadget to make a raw beet salad on our friend's Karen's Edible Evolutions blog.

1 bunch Red Russian Kale. Our healthy green friend from springtime is back for a fall revival! This purple-stemmed variety is called Red Russian and has very tender leaves that cook pretty quickly. At this stage the stems are still pretty tender, so you could probably just discard the bottom few inches of the stems and chop the rest to throw in to cook a little earlier than the leafy parts. Karen has a recipe for Curried Kale Salad on her blog. This is a massaged kale salad - basically using salt and a fat to break down the greens.

1 quart tomatillos - green tomato-looking fruits with a papery husk (remove husk before using). Here are a few to try. I find their best flavor to be after cooking. They can be roasted or stewed down with onions and garlic or I think the traditional Mexican preparation is to boil them before throwing them in the blender. I like to make salsa verde by cooking down some garlic, onions, a hot pepper, and de-husked, diced tomatillos, adding chicken stock to soften them completely. You can either puree the sauce or not. Taste for salt and pepper. This is wonderful for making American style enchiladas. I like to soak the tortillas in the sauce for a moment, then stuff with shredded chicken, some greens (like beet tops or kale if you don't have the traditional cactus), and shredded cheese. I roll them up and line up in a glass or ceramic baking dish, cover with the remaining sauce and a little cheese and cover with foil to put in the oven at maybe 350-375. When heated through, I remove the foil and add more shredded cheese to the top to melt/brown a little bit. The tortilla absorbs the sauce in the cooking process and makes for a tender flavorful little package somewhat like a crepe in texture.  I like to finish the enchiladas with fresh chopped cilantro and a dollop of sour cream. Serve with rice and beans (we always stew the beans with lots of veggies to add flavor/stretch them a bit). Some people just dice raw tomatillos along with tomatoes to go into fresh salsa. You can also cook the tomatillos, puree them, then chill and add to a salsa base of white onion, jalapeno, cilantro, and lime. That is just perfect for tortilla chip dipping. I'm sure you could dice tomatillos and tomatoes and throw on a tray of Nachos for a colorful red and green presentation.

1 quart mountain magic/juliet tomatoes. Here are some nice saladette tomatoes. They are not supersweet like the slightly smaller cherry tomatoes, they have a deeper more "tomatoey" flavor. They are perfect for dicing into a salad or adding to a warm dish at the last minute. Halved Juliets (the oblong ones) are perfect for adding to a cooked pasta along with toasted nuts, pesto, and fresh grated parmigiano. They are also perfect for adding to any leftover pasta with a little extra sauce or broth or milk or cottage cheese (weird but good) and baking to make a new dish. 

2 heads lettuce. great for sandwiches and salads, as always. 

2 lb red onions. Diced red onion is so nice to accent a salad or to toss with roasted beets dressed with balsamic, olive oil and finished with some goat cheese. Thinly sliced red onion is perfect for a sandwich or burger. They can be grilled or used in any case where you need an onion. 

1 Italian eggplant. Thin slices roast so quickly. You can make a nice presentation by stacking slices of roasted eggplant with mozzarella or an herbed ricotta filling, sliced tomato, pesto or basil

1 pint yummy sweet peppers. These tiny bite-sized orange snacking peppers are a farm crew favorite since we started growing them. They have hardly any seeds so you can bite right into them - do watch out for any damage, however (signs of trails or brown spots). These are great eaten raw or roasted. I've even heard of roasting and stuffing them for fancy hors d'oeuvres. I love grilled peppers and sliced peppers on a salad or a pizza. Desperately tired and hungry organic farmers have been known to order large cheese pizzas from the local greasy pizza parlor and add chopped fresh arugula or sliced peppers or whatever is fresh to enhance them a little and make all that food growing seem to make sense.

1 bulb garlic. Enjoy! slice up and sautee in olive oil before adding your kale. make some kickin' homemade hummus. Dice alongside your onions and potatoes for roasting on a sheet pan. begin your tomato sauce with olive oil and diced garlic. Spread minced garic on a pizza dough before adding the other toppings. etcetera.

Posted 9/7/2012 3:34pm by Christy and Chris Kantlehner.

Hello CSA Members! I feel terrible for letting you go for weeks without an email describing the CSA share. Hopefully you found all of the contents of your shares familiar, delicious, and/or useful. Finally a brief debrief of this week's share.

But First one IMPORTANT ANNOUNCEMENT. We will be closing the stand earlier as the days shorten. That means the pick-up hours will change too. Let us know if you are not going to be able to pick-up before the times you see below. We can tell you where you pick up your share late back across the road at the farm. Just send me an email letting me know.

Beginning Next Week: Tuesday - Friday 2pm to 6:30pm (instead of 7pm). 9/11 - 9/21

Beginning the Week of 9/24: Tuesday - Friday 2pm to 6:00pm. 9/24 - 10/12

Beginning the Week of 10/16: Tuesday - Friday 2pm to 5:30pm. 10/16 - 10/26

Tuesday 10/23 and Friday 10/26 will be the last CSA pick-up days of the season. Saturday, October 27th, will be our last regular-season Saturday, featuring our HARVESTWEEN blowout market and probably our new farm baby!!!  Last year we were open Saturdays in November. Announcements about that closer to then ...

In the box this week:

1.5 lbs of slicing tomatoes. Some are riper than others so use the ripest first and save the others for a few days from now. BLTs. Egg and cheese sandwiches with tomato. tomato mayo sandwiches. fresh salsa. every sandwich.

1 quart of mountain magic saladette tomatoes. these little round guys are great to have in a bowl on the counter to use all week. Use the ripest ones first. You can throw them in a salad or slice onto toast with cream cheese and avocado for breakfast. They are ready to use and tend to last a while. The plants are resistant to late blight and other tomato diseases, so these are some of the few that will probably produce for a few more weeks.

1 head garlic. we hope you have been enjoying our beautiful garlic. We were so lucky to start off with an excellent quality seed garlic in 2008 and have been saving the best to plant every year since. Because we have to save enough each year to increase our crop a little (and because we select bulbs with large but relatively few cloves), there is a limited supply. I find it a joy to peel and cook with and just packed with delicious garlic flavor. One of the best tricks with raw garlic is to peel a whole clove, trim off the root end and grate it onto the crusty surface of toasted or grilled bread (Iggy's baguette sliced on a bias perhaps?). Rubbing the clove right on the bread this way imparts so much flavor. Finish with a generous drizzle of tasty olive oil and a nice shower of coarse salt. That is traditional Tuscan bruschetta. Thanks to Al Forno for teaching me that simple delicious trick.

2 zucchini. The final planting is making some pretty looking zucchini again! yay! Sautee with onions for a side dish, grill along with the eggplants for a sandwich or topping of some sort. Diced zucchini roasts on a baking sheet beautifully or sautees up great for a veggie egg scramble (with cheese and hot sauce, I say)

2 lb sweet colored peppers. Finally some ripe peppers for you to try! The green pepper harvest has been quite abundant so far, so here is a little change-up. These are great in a salad with feta, on a pizza, roasted and put in a sandwich or pasta. They can be grilled or stuffed or just cut into strips for dipping in hummus or a dip. I find the easiest way to cut peppers is to hold their stem and stand them up on the cutting board. Then I use a nice big sharp knife to cut off the side walls. You are left holding the stem and seeds which you can quickly toss into your compost bucket.

2 Asian eggplant. I have been sneaking these babies into all sorts of farm lunches. I put them with sauteed onions and peppers for sliced steak fajitas. I stir fry them along with onion, carrot, celery, peppers, and zucchini  and toss with a peanut sauce (whisked up peanut butter, siracha, soy sauce, oil, diced garlic & ginger, etc) to serve over brown rice. They are great grilled. Try marinating then slow roasting. you can definitely fry these up in the eggplant parm style, too.

2 lbs mixed Adirondack Red & Adirondack Blue Potatoes. The Reds are pink fleshed and the Blue are purple-fleshed. Slice, season, toss with oil, and Roast on a baking sheet for a beautiful dish of roasted potatoes. Brian McKenna at Absolute Health Chiropractic said he makes them into chips. yum!

2 heads lettuce. survivors! oh, lettuce tastes good!

1 bunch of Swiss Chard. GREENS!!! yum! I chopped a bunch and finished a zucchini/onion/parmesan risotto with those nice tender ribbons of greens the other night. It wilts in at the last minute and adds great flavor and nutrition. You could also do this with any grain, pasta or egg dish. I do love to just sautee slices of garlic and add coarsely chopped chard for a pure side of chard, but it does cook down quite a bit so it is just a little bit for each person. Patty, one of our work-for-shares, described a dish she made with quinoa the other day. She cooked the quinoa in veggie broth (more flavor) then tossed in sauteed onions, peppers, swiss chard, and diced fresh tomato at the very end. Veggies add so much flavor. I would toss in goat cheese or feta or a hard shredding cheese to jazz it up, too. (sorry patty if i just adulterated the exact dish you made! pregnancy brain!)

handful of hot peppers (available at the sign-in table for you to grab). Make that fresh salsa or gazpacho or burrito filling or seasoned ground beef for tacos or stuffing into sweet peppers.

Posted 9/7/2012 12:32pm by Christy and Chris Kantlehner.

Hi everyone!

* Changes to Roadside Stand Hours: The mornings are cool and school is back in session. You can really feel that fall air coming. The days are also becoming much shorter. Because of the earlier darkness, we will be shifting our weekday farmstand closing time in three phases. Note that we will continue to be open Saturdays 10am to 2pm through the end of the season:

  • Beginning Next Week: Tuesday - Friday 2pm to 6:30pm (instead of 7pm). 9/11 - 9/21
  • Beginning the Week of 9/24: Tuesday - Friday 2pm to 6:00pm. 9/24 - 10/12
  • Beginning the Week of 10/16: Tuesday - Friday 2pm to 5:30pm. 10/16 - 10/26

Saturday, October 27th, will be our last regular-season Saturday, featuring our HARVESTWEEN blowout market and probably our new farm baby!!!

Last year we were open Saturdays in November. Announcements about that closer to then ...

* What's Hot at the Stand:

  • Ripe, colored sweet peppers. Many of our sweet peppers look like hot ones but are the sweetest pepps you ever did taste! We always separate our displays of hot and sweet peppers - ask if you're not sure!
  • lots of different types of hot peppers for salsa, gazpacho, hot sauce, chilli, stringing and drying.
  • Eggplants - tender skinny Asian Eggplants and robust classic Italian types.
  • Colorful flower bouquets to brighten up your day
  • Iggy's bread for the best crostini, garlic bread, grilled cheeses, french toast, or just bread and butter
  • The last big week of tomatoes.  Disease enhanced by rain and cool weather has taken down the majority of our field crop. There should be a trickle of certain varieties continuing for the next few weeks.

* Wrentham Day on Saturday

The Wrentham Cultural Council will feature a display about Wrentham "Works in Progress" that will include a little info about White Barn Farm and a basket of our veggies for display.

Maureen, who usually sells organic dog treats at the stand on Saturdays to raise money for the 4Paws Animal Shelter, will be at Wrentham Day instead of the farmstand this week.

Our farmstand will be open for regular Saturday hours: 10am to 2pm. We hope to see you there!

Thank you for your continued support despite the hectic schedules of school and activities!!! 

Christy and Chris and our magic pumpkin :)