Blog

Welcome to the blog.
Posted 10/21/2009 9:42am by Christy and Chris Kantlehner.
howdy folks!
Can you believe you have all been eating your vegetables for 21 weeks! One more pick-up to go.
so what found its way into the box this week?

3 lbs mixed red and white onions. Has anyone made french onion soup yet?

5 lbs Keuka Gold potatoes. yellow-flesh. good keepers. excellent for mashed potatoes, potato salad, roasting, potato-leek soup . . . Named after a region in the Finger Lakes

Acorn Squashes. 2 mini varieties, "Honey Bear," and one larger variety, "Jet." They can both be prepared the same way, althouth the larger one will cook longer. the usual recommendation is to bake the halved squash (with seeds scooped out) cut side down first, then turn it over to add a pat of butter, and maybe brown sugar, maple syrup, fresh grated ginger, whatever and cook right side up with the goodies for the last 10-15 minutes. These are not quickly perishable, so feel free to leave them in a display until you are hungry for local veggies in a few weeks.

Little Red Cabbage, "Red Express." Isn't this manageable little guy a relief after last week's Napa cabbage, larger than a football. Cole Slaw is always good, look into an Asian Style marinade for sweet red cabbage. Pickled Red Cabbage also comes to mind. Here is a recipe to use any leftover Napa from last week, too.
Red and Green Cabbage with Thai-Style Fresh Herb dressing
4-5 cups sliced or shredded red cabbage
4-5 cups sliced or shredded napa cabbage
1/2 cup slivered green onions
dressing:
2 tsp minced garlic, pressed to a paste
1 hot chile, seeded and minced
3 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp tahini, peanut butter, or cashew butter
2 tbsp olive oil
2 tbsp dark sesame oil
2 tbsp each: fresh mint, cilantro, and basil
Combine cabbages and green onions in a large bowl. Combine all dressing ingredients in a smaller bowl. toss as much dressing as you like with cabbage. serve immediately or chill for 1/2 hour. 4-6 servings

Carrots.

Watermelon Radishes. That bunch of round white roots with the pink tinge. Regular spicy radish flavor. The heat can be mellowed by a brief cooking in butter. sautee with a little orange zest and ginger if you're feeling adventurous. When you slice them into rounds a pink center will be revealed - you'll see why they are named "watermelon radishes." The awesome cookbook, From Asparagus to Zucchini, has this recipe:
Confetti of Beauty Heart Radishes and Carrots
3 medium Beauty Heart Radishes, peeled
4-6 medium Carrots, peeled
8 oz feta cheese (or fresh chevre)
1/4 cup extra virgin olive oil
2-3 Tbsp rice wine vinegar
2 T. fresh mint, 2 T. fresh dill, 1 T. fresh parsley, S&P to taste
Shred radishes and carrots using box grater. Toss with remaining ingredients. Chill and Serve. Makes 8 servings

1 Bunch of Baby Bok Choy. Remember these from the first few weeks of the share? These tender young vegetables will be very nice in a stir fry. Just rinse them, add the stalks earlier and and the coarsely chopped leaves just a few minutes before the dish is finished cooking. The handful of broccoli, some matchsticks of carrots, sliced onion, and some leftover rice can round out the stir fry.

2 heads lettuce. The red-leaf, "Magenta," and the green "Buttercrunch," which usually has really nice crunchy hearts, although the appearance is not very good. We had a very deep freeze last Wednesday night, so they may not be completely perfect, but they held up pretty well and should be able to provide another week of salads.

Handful of Broccoli Florets. Just enough to include in a stir-fry or a pasta dish.

3/4 Lb Spinach. Wash and spin to use in a salad or a vegetable roll-up. Look up a wilted spinach salad, which usually starts with crisping diced pancetta and making a quick dressing out of the drippings and some vinegar, dijon and shallots. Steamed or sauteed spinach is a really easy side-dish. Wilting the fresh leaves into macaroni and cheese is a tasty, simple, and kid-friendly way to serve spinach. Spinach lasagna is good. Look up creamed spinach if you want to do something a little richer and more involved. 

Leeks. The Silver Palate Good Times Cookbook has their version of the classic French potato-leek soup,Vichyssoise, which is served cold. You can have it hot, too, I say. The cookbook is made for entertaining so probably you can make half of this recipe to serve your family (this recipe makes 12 portions) 
6 Tbsp unsalted butter
8 large leeks. white part only, well rinsed, dried and thinly sliced
1 large yellow onion, sliced
8 medium sized all-purpose potatoes, peeled and thinly sliced
6 cups chicken stock
1 1/2 tbsp fresh lemon juice
3 cups milk
4 1/2 cups heavy or whipping cream
fresh ground black pepper
One day before serving, melt butter in stock pot on medium heat. add leeks and onion and sautee slowly until golden, about 15 minutes
Stir in potatoes, stock, and lemon juice. Boil gently for 45 minutes. Let cool slightly.
Process the soup in batches in a blender or food processor to a slightly coarse puree (i say immersion blender)
Return soup to the pot and stir in milk and 3 cups of the cream. Season to taste w/ S&P. heat just until simmering. cool and refrigerate overnight
the following day, stir in the remaining cream and refrigerate until ready to serve. Sprinkle with chives just before serving.
Google "potato-leek soup" for other, perhaps lighter, options.

If you want to feature the leeks on their own, try Alice Waters' recipe from The Art of Simple Food
Leeks Vinaigrette
trim and clean 12 small leeks (less than 1 inch in diameter) or 6 medium leeks. Cook for 7-12 minutes or until tender, in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. when the leeks are done, carefully lift them out, drain them, and set them aside to cool.
To make the vinaigrette, mix together in a small bowl:
1 Tbsp red wine vinegar
2 tsp dijon mustard
Salt, pepper
whisk in 1/4 cup extra virgin olive oil. taste and adjust seasoning.
squeeze the cooled leeks gently to remove excess water. cut larger leeks lenghtwise into halves or quarters. gently toss the leeks with a pinch of salt. when ready to serve, arrange on a plate, spoon vinaigrette over, and turn to coat. sprinkle with fresh chopped parsley or chervil to finish.

Black Beans. trick or treat? The most labor intensive part of growing dried beans is getting them out of their pods and cleaned. That's why this excellent source of vegetable protein that can store all winter is not usually included on any meaningful scale on small farms. There are bean threshers made out of converted shredder/chippers and fairly low tech methods involving gravity and a fan to winnow beans, so maybe in the future we will grow more beans. For now, here is a mini stash of black beans so you can make some good rice and beans or chilli. the beans need to be removed from their pods and will store for a very long time sealed in an airtight glass jar. Look up cooking dried beans. Usually you soak them overnight before cooking and often boil with a little bouquet garni (?) which is onion with a bay leaf tacked to it with a couple whole cloves (chiodi, in Italian. it means nails). I believe adding salt to the water inhibits cooking so don't add salt until the beans are cooked.

A pumpkin. for decoration. definitely for seeds. if you're a purist, roast it, scoop the flesh into a food processor and puree. you can freeze in portions appropriate for pumpkin pies, muffins, cookies, etc. The very large orange ones are jack-o-lantern pumpkins and probably not the best eating quality.




 
Posted 10/16/2009 6:15pm by Christy and Chris Kantlehner.
Hi there!

We have been erring on the side of being your fair weather farmer friends. Tomorrow we will be selling produce as promised, Saturday morning from 10-2. Rain or shine.

Hope to see you!

We have lots of different potatoes, plus onions, garlic, shallots, Napa cabbage, carrots, rutabaga, turnips, kale, head lettuce, winter squash, pumpkins, peppers
and other surprise guest vegetables . . . . . .

We know the suspense is killing you, so put on some wool socks and long johns and make the trek out in the cold rain and snow! maybe little miss sunshine will even make an appearance. As I type, chance of rain is down to 20% for tomorrow!

We are planning to continue until the end of october. The last regular market will be on Halloween.

We are hoping to help everyone stock up for the winter with one final sale the weekend before Thanksgiving. My friend Floyd who raises pork in Barre and his friend that raises beef are in. Roger, one of our beekeepers wants to come and sell honey and other bee related goodies (hand salve and lip balm from heaven, for sure), Marj Immonen has me on track to get a bunch of organic cranberries in bulk from a farm couple in Plymouth. White Barn Farm is estimating to have plenty of onions on hand. Probably potatoes, garlic, roots, leeks, winter squash, pie pumpkins, kale, maybe even greens. Time will tell . . . More details to follow.
www.whitebarnfarm.org
 
Thank you for your support this season!
Chris and Christy at White Barn Farm 
Posted 10/14/2009 10:16am by Christy and Chris Kantlehner.

Hi everyone! Waking to frost this morning. It definitely frosted over the weekend also. The sweet potato foliage is black and floppy. Tonight is supposed to be the deepest frost yet, so the rest of today will consist of lots of tossing pumpkins, delving for potatoes, burrowing for sweet potatoes, and tucking our cold hardy crops under their typar blankets. I cannot believe there are only two weeks to go! Somehow the boxes are still hard to close and we hope the fall season is feeding you just as heartily as the spring and summer. All this cold and damp weather makes us want to eat soup and sit by a fire. We hope this season's harvest is comfort food in the making. As always, you'll need to wash your produce, and some things should go into plastic bags in your fridge - lettuce, broccoli. Carrots and roots can get thrown in one bag and pushed to the back to store for quite a while. Squash can stay out on the counter or in the pantry, same for garlic and onions - they should all be dried. Kale will need a bag. Peppers might color up more on your counter but will last the longest in your fridge.
IMPORTANT ANNOUNCEMENT: PICK-UP HOURS MUST BE CHANGED TO 3PM TO SUNSET (RATHER THAN 7PM). Call if you can't make it, we'll still have your box.

Now, to the share:

1 Butternut Squash. These should store at room temperature for quite some time if you don't want to use it right away. Squashes can always be roasted in the oven. Roasted Butternuts make a nice puree for filling raviolis or for an unconventional lasagna or using in a pumpkin pie or muffin recipe. The ease of peeling a butternut makes it a great candidate for peeling, dicing, and making into a soup or risotto or just sauteeing on the stovetop. Curried squash definiitely works.
For a traditional creamy squash soup I would dice it up, add a few coarsely chopped onions, a chopped carrot, a clove of garlic, a potato for texture, and cover it with stock. Cook until tender (in a pressure cooker makes this really fast) then puree with an immersion blender for the least dishwashing. Season with salt and pepper, a good pat of butter for richness, a dash or two of apple cider vinegar if it lacks tang, nutmeg, cinnamon, etc if you like that feel, curry and cayenne if you like that style. Some cream, milk, half n half if you want a true cream soup. Just keep tasting and adjusting until it is super great.
For something very different from an excellent cookbook for Southeast Asian cuisine, Hot, Sour, Salty, Sweet
I highly recommend this recipe - in addition to the squash you'll need cilantro, coconut milk, stock, fish sauce, and shallots:
"Silky Coconut-Pumpkin Soup, Thailand, Laos: In a heavy skillet or on a charcoal or gas grill, dry-roast or grill 3 or 4 shallots, turning occasionally until softened and blackened. Peel, cut lenghtwise in half and set aside.
Peel the pumkin and clean off any seeds. cut into small 1/2 inch cubes. you should have about 5 cups of cubed pumpkin. place 2 cups canned or fresh coconut milk, 2 cups mild pork or chicken broth, pumpkin, shallots, and 1 cup loosely packed cilantro in a large pot and bring to a boil. add 1/2 tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. stir in 2 tbsp fish sauce and cook for another 2-3 minutes. taste or salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. reheat just before serving). generously grind black pepper over and finish with a sprinkle of fresh scallion greens to serve. freezes well."
Butternut Squash Risotto is another great recipe. A very good vegetarian option if you have vegetable stock on hand. I start out with finely diced yellow onions, sauteed in olive oil with a good pinch of kosher salt. When they are translucent, add the diced squash (the smaller dice the faster it cooks - just choose a size you want in your dish) and sautee until just becoming tender - at that point I usually remove half the mixture mostly to make space in the pan - but also to ensure that I have some good texture at the end. Add arborio rice to the pan (as much as you want - 2 cups is probably plenty for a family of four). Stir with your Italian grandmother's wooden spoon until it starts to crackle a little bit, get all the rice coated and tossed. then add white wine, just enough to almost cover the rice. stir thoroughly then let it sit until the wine is absorbed and more liquid is needed. Add a ladle or two of stock (homemade and heated in a saucepan next to your risotto if you are really on top of it - I sometimes just pour right out of the chicken stock box). stir thoroughly and wait for it to "talk to you" or crackle a little for more stock. continue stirring and waiting and adding more liquid. after a while you can start tasting for doneness. at this point, add the rest of the squash back in. al dente rice is what you are going for - i think that is the theory behind adding just a little liquid at once. At the end it is tasty to add something a little rich. a couple pats of butter or some shredded cheese - pecorino romano worked great. definitely add salt and pepper and make sure to taste for enough salt. you can be creative with your seasonings - curry, nutmeg, cinnamon, fresh sage or rosemary. crisped pancetta could be a nice accompaniment. 

1 Napa Cabbage. it's back! fresh slaw. Asian style slaw works really well with this super-tender type of cabbage

2 lbs carrots

1.25 lbs celery root. probably the most unrecognizable item in this week's share. Also known as celeriac. Peel this root and dice or slice for oven roasting (just the usual baking sheet method) excellent in a medley of roasted roots - carrots, turnips, rutabaga, potatoes, sweet potatoes, onions. If you are roasting a chicken all these same diced roots can roast right in the same pan with the bird. you can add it to a pot of boiling potatoes and make a mashed potato/celery root. 
Celery root remoulade is a tradition in France. It is basically a slaw. Normally the root is peeled and made into very fine matchsticks with the help of that fancy kitchen tool, the mandoline. Alice Waters' cookbook, The Art of Simple Food (which would be super for any CSA member to own) has a reliable recipe for remoulade:

"Cut away all the brown skin and small roots from about 1 lb of celery root. make a julienne - chop into 1/8 inch thick slices then slice into matchstick size pieces. toss with salt and 1 teaspoon of white wine vinegar.
in a small bowl, mix together: 2 TBsp creme fraiche (or substitute one egg yolk with 3 tbsp olive oil whisked in), 2 tsp dijon mustard, juice of 1/2 lemon, 2 tsp extra virgin olive oil, S&P. stir well, pour over the clery root and toss to coat. taste for salt and acid. the salad can be served right away or refrigerated for up to  day. 
She suggests serving this winter salad alongside other little salads such as marinated beets, carrot salad, arugula salad. Other variations are to add other julienned root vegetables such as rutabaga, carrot or radish or to toss with fresh arugula or to sprinkle with chopped parsley, chervil, or mint."
 
The restaurant, Oleana, in Cambridge served a wonderful twist on raviolis with thin slices of blanched celery root instead of pasta. some delicious filling and a sauce with wild mushrooms. yum. 
A box grater is all you need to make a grated salad of celery root and carrots, maybe with a light mayonaise based dressing with some mustard and lemon. some thinly sliced shallot or red onion would go well with this, perhaps some parsley.

1.5 lbs purple-top turnips. Great for roasting with your other roasted roots. these little cuties can just be scrubbed and quartered and they'll retain their integrity/identity.

1.5 lbs rutabagas. same as the other roots. mashed with butter and salt and pepper is a popular Thanksgiving treat. cream of turnip soup is very good. Al Forno makes a Westport turnip soup - pretty much just onions melted down in butter, diced turnips, cover with stock, puree and add cream, adjust for S&P. they serve it with a beautiful apple sauce cooked with the peels on so it comes out of the food mill a beautiful rose color. a swirl in the white soup looks beautiful.

red and yellow onions. if you can't use 'em, put 'em in a basket somewhere dry and use them in a month. otherwise, enjoy!

1 bulb garlic

sweet peppers

winterbor kale. look up potato and kale soup. Chop this variety a little more before cooking, make sure to cook with generous olive oil and lots of sliced garlic, kosher salt, and stock, soy sauce, or balsamic vinegar if you need more liquid. Chopped up kale can be good in a cheese quesadilla to accompany a soup.

"Red Cross" red butterhead and "Adriana" green butterhead lettuce. these are good for lettuce wraps, sandwiches, salads, burgers.

Broccoli. Good roasted. My elementary school friend, Martha, taught me the naughty trick of dipping steamed broccoli in mayonaise for a snack. why is it so good? Throw into a vegetable soup or a warm pasta salad.

That's all! Enjoy this gorgeous sunshine and the peak of fall foliage!
 

Posted 10/7/2009 3:21pm by Christy and Chris Kantlehner.

Head lettuce-this may look familiar

 

Broccoli florets- The other day Christy made this amazing dish with brocolli tofu and peanut sauce real simple and real good here is the recipe; from The Enchanted Broccoli Forest, by Molly Katzen who owns Moosewood Restaurant (in Ithaca?)

 

Part One:

1/2 cup good, unprocessed peanut butter

1/2 cup of water

1/4 cup cider vinegar

2 tbs. Tamari sauce

2 tbs molasses

1/4-1/2 tsp cayenne pepper

 

(1)  In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.

(2)  Whisk the remaining ingredients. Set aside

 

PART TWO: the sauté

1 1 lb of broccoli (exactly what is in the share)

3 tbs of peanut oil

2 tsp. Freshly – grated ginger root

4 medium cloves of garlic, minced

1 lb. Tofu cut into small cubes

-a few dashes of salt-

2 cups thinly sliced onion

1 cup of coarsely chopped raw peanuts

2-3 tbs of tamari sauce

3 freshly minced scallions

 

(1) Begin heating wok (or large heavy skillet).  When it is hot add 1 tablespoon of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Saute over medium heat for 1 minute,  Then add the tofu chunks.  Turn heat up a little to stir fry the tofu for 5-8 minutes.  Transfer it to the sauce pan full of peanut sauce mix together gently.

(2) Wipe the wok with a paper towel, and return it to the stove to begin heating again.  Add the remaining 2 tbs of oil to the hot wok, and follow suit with remaining ginger and garlic.  Salt lightly.  Add the onions, and grind in some fresh black pepper.  Saute, stirring until the onions are soft.

(3) On another burner begin heating peanut-tofu sauce on a very low flame.  Don’t cook it just warm it

(4) Add the broccoli and the chopped peanuts to the wok.  Add 2-3 tbs. Tamari sauce, and stir fry until the broccoli is bright green and just tender.

(5) Poor the heated peanut sauce over the sauté.  Toss gently until everything is coated with everything else.  Sprinkle in the minced scallions as you toss.

 

---serve over rice with some hot sauce on the side is my favorite----

 

Sweet Potatoes- the first of the year, the variety of these sweet potatoes is beauregard,  My favorite way to prepare these sweet treats is cut into small cubes sauté some onions and garlic then fry them for some delicious sweet potato home fries, add some hot pepper to the mix for sweet and spicy Sunday morning dish.  We get asked all the time, Is this a yam?  What is the difference between a yam and sweet potato?  Well we call for google to answer the question.  These were some of my favorite answers.  

1-http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm

2-http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html

3-http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

 

My best friend’s sister made a great sweet potato soup that was the potatoes peeled and cut into chunks and boiled in stock until tender. In a sautee pan, she fried up some onion, garlic, ginger, and a jalapeno. When the potatoes were cooked she added a can of coconut milk, the sautéed ingredients, and blended the whole mixture (I would use an immersion blender, but batches in the blender works, too.) The soup is finished with the juice of a couple limes. Taste for salt and pepper and bon appetit.

 

Onions- mixed bag of white and red will provide you in all your culinary adventures eaten raw on a salad sauted for a stir fry, base of hearty vegetable soup.  I eat a lot of onions and with this years abundance we all will be blessed with such gems. These have been cured and should store pretty well in an onion basket somewhere dry and cool.

 

Shallots- Christy is a big fan of making shallot based vinaigrette to top salads.

 

Garlic- again another staple for anyone who loves to cook. great for broth of mussels and clams

 

Sweet Dumpling Winter Squash and Honey Bear Acorn Squash.  Little winter squashes that are perfect served as a side in their own skins. Roasting in the oven is the easiest method. Just cut them in half, scoop out the seeds and roast.  Try some butter, maple syrup, brown sugar, ginger, etc if you like to dress it up.

 

Rutabaga. That large root in the box. Whitish with a purple haze at the top. These are great roasted, especially in a medley of roots. Same baking sheet, tossed with olive oil recipe as usual. Adds great flavor to a stew. I think an old tradition is to boil chunks of peeled “yellow turnip” and mash with some butter, cream, and plenty of salt and pepper for a puree side-dish at Thanksgiving.

 Sweet peppers. Still a few coming along.

 Cherry Belle Radishes. Slice them thin to put on a salad. Good, mildly spicy crunch to these radishes. You can sautee them quickly in butter for a little treat.  We have one CSA member who likes to make pesto out of the tops!

 Celery. Same instructions as before. A flavoring agent, not a vehicle for peanut butter. A fine dice in tuna salad or a burger is great. Perfect as the base to a sauce, along with its friends, carrot and onion.

 Swiss Chard. Our lovely green that is the cousin of spinach and beets. The easiest is to sautee with garlic and olive oil until bright green and tender. Once cooked, it is a lovely filling for a lasagna, calzone, ravioli, etc. Try a Spanish style treat – add golden raisins while cooking, add a dash of balsamic vinegar or other special wine, etc that can reduce down to a nice flavor, finish with toasted pine nuts. Try making thin ribbons by rolling up a few rinsed leaves and slicing thin rounds, this “chiffonade” is great to add to a chicken soup or miso soup. If you don’t feel like eating it now, steam it, wait for it to cool, then squeeze it to wring it out and form a ball, then just freeze the ball. A happy winter meal can be a quick boil of some pasta or spatzle, toss in the frozen chard ball, drain it all then fry it up with some butter and onions and serve with lots of freshly grated parmigiano.


Thanks for reading and being such a great band of customers. This email has been a collaborative effort by your two like-named farmers,
 Chris and Christy.
Absorb the fall sun and the glow of the autumn leaves. 
Have a happy and blustery afternoon!!! 
Posted 10/3/2009 8:03am by Christy and Chris Kantlehner.

We are closing the farmstand today, Saturday October 3rd. We will be open, as always, on Tuesday evening from 3pm - 7pm. Come see us then! 

For anyone who hasn't stopped by in a while we have these sorts of crops for sale these days:

yellow onions, red onions, cipollini onions, shallots, garlic

potatoes - whatever varieties we decided to dig. always delicious. red, white, yellow, blue

the last wave of sweet peppers. still going strong on hot peppers.

kale - tuscan and winterbor. collard greens. swiss chard - "bright lights"

broccoli

lettuce

carrots and beets

turnips, rutabaga, radishes

winter squash - delicata, acorn, red kuri, butternut

ornamental corn, corn stalks, pumpkins

soon we should have some sweet potatoes, parsnips, leeks, celery root, cabbage, Napa cabbage, bok choy

perhaps spinach, arugula, mustard greens will like the rain and produce a bumper crop.

cut flowers are less abundant but still coming. 

Thank you for understanding today! To our arugula fanatic, I'm sorry I promised to save you a bag today. Tuesday . . .  

Posted 9/30/2009 9:55am by Christy and Chris Kantlehner.
Hey everyone. Here is my second attempt of the morning to successfully complete this email without erasing it!!! There is a reason I work with plants, not computers! All in all, life is good, the rains have germinated our most recently planted cover crops, and we are finishing with big sections of crops that get disked in (incorporated into the soil with the disk harrow that drags behind our tractor). It feels good to clean up the fields and sense some completion for the season in a few sections. Four more weeks of the CSA to go. We are optimistic about the fall crops, but there are a few we will probably cover with Remay, that white "floating" row cover that lets light and water in, but is like a big blanket for keeping the plants warmer at night. That should help with their progress so they can grow in time to make it into your boxes.
The box this week included:

3 Lbs Yellow "Carola" Potatoes. boiled, roasted, hash browns, gratin, potato salad, homemade fries, soup, beef stew, gnocchi, mashed, potato bread.

2 Lbs Carrots. Loose Carrots, no tops. These should store, closed in a plastic bag in your fridge for quite a while, but let's hope they sooner find their way to be peeled for carrot sticks, scrubbed, sliced and thrown on a roasting pan with other roots, or shredded onto a salad or veggie sandwich. Carrots add special sweetness to soups and stews. Chris is making a chilli with lots of carrots and sweet peppers to balance the heat.

2.5 Lbs mixed onions. absolute staples to cooking at this time of year.

Garlic. kale's friend, garlic. another idea: look up roasting garlic in milk. my friend suzanne told me about this little trick. I am imagining both the milk and the garlic to be better after the process. I'm thinking mashed potatoes, perhaps a fancy soup.

a couple Sweet Peppers. raw or cooked. always a delight.

1 bunch Winterbor Kale. We didn't grow this variety in the spring; it does very well with the cold so we saved it for fall. what a big, fluffy bunch. This kale may need just a little more liquid as it is cooked down, to make sure it is tender. the usual generous olive oil and sliced garlic still applies, but if it seems to be crisping rather than cooking, try a couple shots of soy sauce and a dash of balsamic vinegar. these sauces will darken the color, but add good tang. other options are water (so-so) or stock (very good). chopped kale is a very nice addition to chicken soup, or spicy sausage and potato soup. once kale has been cooked, it does very well frozen and pulled out to add to a winter soup or pasta or breakfast potato, sausage, egg, scramble. yellow curry is pretty excellent with kale. try onions, kale, curry and a good melting cheese on a baguette or in a quesadilla. yes, we are weirdos that discovered this during a midnight snacking.

2 heads lettuce. garden salad veggies are diminishing, but you could still throw together a pretty nice greek salad. just pick up a good block of feta, thinly slice red onions, grate some carrot, slice up sweet peppers and if you like it hot, try a quick pickle of your sliced hungarian hots to add some flair. this time of year is good for the good old toasted walnut, dried cranberry, bleu cheese combo - good lettuce and shredded carrot is an adequate base.

Acorn winter squash. oven roasting is my simplest suggestion for cooking winter squash. you can cut it in half, scoop out the seeds (save for toasting if you feel inspired). then bake face down on a baking sheet to cook for maybe 25-30 minutes. check for fork tenderness. some recipes suggest then taking out the squash, flipping them right side up, and adding a pat of butter and sprinkle of brown sugar and baking again. You can decide what you think it needs. There are lots of great recipes for winter squash soups and risottos. I'll include those with some of the harder squashes that are more straightforward to peel.

1 bunch Japanese salad turnips. Remember these little guys from the spring? They are good raw like a radish for a salad vegetable or cooked. Roasting is good. they cook faster than purple-top turnips, so i don't recommend roasting them in the same pan with the potatoes, like i did with last week's turnips. the greens on these younger turnips are much more tender and have been quite good in the past, unlike last week's purple-top tops, which tasted bitter enough to be appropriate only for a liver cleansing diet.

1 Lb Broccoli. Yippee! this seems like one of the more ordinary veggies, but it is actually kind of difficult to grow on an organic farm. fall plantings tend to do better, as the timing is less in sync with broccoli seedlings' top enemies, flea beetles. I do see little white "butterflies" (imported cabbage moths) with the single polka-dot flitting all about our cabbage and broccoli patch, which means they are laying eggs, which become caterpillars, which chew holes in our plants! the plants are already pretty strong, so let's hope we beat the worms to the harvest. Most people know just what to do with broccoli. if you want some more ideas: consider a good stir fry. Molly Katzen (of Moosewood) has a good recipe for tofu and broccoli with peanut sauce. grilled broccoli is good - it needs to be marinated in some liquid so it doesn't just char - try soy, chopped garlic, lemon juice, a dash of balsamic vinegar, maybe some honey, whisk in a little oil. a grill basket would be super for this. We left on a few of the tender leaves that are right around the crown, if you are doing a soup or stir-fry these leaves, coarsely chopped, are nice for flavor.

hot peppers - Jalapeno, Hungarian Hot Wax, and Habanero. chilli. look back at some of the older emails and you should find a few recipes i included for a Jamaican Jerk marinade, and a quick pickled pepper.
Posted 9/23/2009 7:44am by Christy and Chris Kantlehner.
hello everyone!

It was so nice to visit with those of you who came to the farm for a tour on Sunday. We have been enjoying a streak of fabulous weather. Quintessential fall days. The swamp maples at the back of our field (where the stand is) are already changing color. From now on the nights will be longer than the days . . . Nature tells us to store up, eat hardy and pay a little more attention to indoor stuff.

this week the box has the first of some fall treasures:

Delicata Winter Squash - these are a delicately skinned winter squash that is good for eating right away. Butternuts are best after curing for 10 days or so, but these tender little guys are very good just sliced open, seeds scooped out and baked in the oven on baking sheet. maybe 375 for 15-20 minutes. a drizzle of olive oil and a pinch of salt never hurt. some prefer a pat of butter and a dash of maple syrup. I think they are usually sweet enough just as they are. The skins are edible, but if anyone chooses not to eat it, they can just scoop it out.

Purple-top Turnips - we had two bunches leftover at the stand and sliced them up on a cookie sheet - chris wanted to put potatoes, too, so we did rounds of all of them, roasted in the usual method. Roasted turnips are excellent! You can make a quick creamy soup by cooking down some onions with butter, tossing in diced turnips (the smaller the faster they cook but a coarse dice is fine), once tender adding chicken stock just covering the veggies. Puree (an immersion blender saves a lot of mess) add cream, half and half, milk, creme fraiche if you want. adjust for salt and pepper (white pepper if you don't want black flecks in your creamy white soup). Turnips are an excellent addition to mashed potatoes - just throw a couple in with the potatoes as you boil them. They can also give beef stew or a turkey pot pie that little something special. I tried sauteeing the greens with olive oil and garlic and found them too bitter to enjoy. Hope you have a compost pile!

Red Ace Beets. Roasted beets. I've talked about that quite a bit. With some diced shallot or red onion and a simple balsamic vinaigrette dressing, diced roasted beets stay for a good week in the fridge to have as a side or on a salad. Maybe try a beet and potato salad for something different. or look up the rosti on the recipe blog. There is a recipe for beet chocolate cake! It is in a great cookbook for CSA members called "From Asparagus to Zucchini" put out by CSA farmers in Madison, WI. Anyway, from Zephyr Community Farm, here is BEET CHOCOLATE CAKE:
Heat oven to 325. grease two 9 inch cake pans. Whisk dry ingredients together: 2 cups sugar, 2 cups flour, half teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda. Melt 3-4 oz unsweetened chocolate over low heat or in a double boiler. cool chocolate, blend thoroughly with 4 eggs and 1/4 cup oil. combine flour mixture with chocolate mixture, alternating with 3 cups shredded beets. Pour into pans bake until toothpick comes out clean, 40-50 minutes. (if you have a food processor with a grater that makes the shredding less of an ordeal, for potatoes, too)

Potatoes. Roasted, Mashed, Boiled. My cousin said she's been making a really nice hash out of the onions and pepper, fried up first, then grated fresh potatoes, squeezed in a dish towel to remove excess moisture, then fried up with the rest. I am sure there are other secrets, but that should be a good start. I looked up how to make french fries in "The Best Recipe" cookbook (from Cook's Illustrated). The experiment was a good success. The wedges had to be placed in cold water first (they said 1/2 hour I did 10 minutes) then fried at 325 I used organic safflower and canola oil until a little bit soft. drained on a paper bag for 10 minutes, then refried for 1 minute in oil at 350. I salt and peppered them and they were as good as restaurant fries!

Red Onion. Fine diced red onion, cilantro, and lime juice is a wonderful marinade or condiment for fish. If you use very fresh white fish and lots of lime you can make ceviche. add some finely diced Serrano pepper to give a kick. Thinly sliced red onion is nice on a sandwich or a bagel with cream cheese and a slice of tomato.


Yellow Onion - perfect for frying up for onions and peppers to go with sausages or steak tips or any sort of stir fry. If you have enough onions built up you could try a French Onion soup.

Garlic. We finally began cleaning and sorting our garlic. We need to save some for seed, put the damaged ones aside, and the rest are for CSA and market. I was envisioning our Tuscan Kale frying up with some sliced garlic.

Tuscan Kale. this is the first picking of our fall planting of Kale. We hope you have been missing your greens and are ready to see them again! Like always, it's good sauteed with garlic, olive oil, and salt. Once cooked it can be added to an omelet, pizza, pasta. It would go especially well with spicy sausage and ricotta. If anyone makes escarole and white beans, the kale would be a good substitute for escarole.

Sweet Peppers - Carmen, Jimmy Nardello, and a Green Bell. more pepps. good for pasta sauces, stir fries, rice and beans, salads, pizza toppings. I still recommend roasting red peppers and keeping them preserved in a little jar in the fridge, covered with olive oil. Our lunch today hit the spot -fried onions and peppers (one Serrano) and tomatillo and tomato, then leftover rice, a can of black beans, that mix in a burrito with some grated cheddar and sour cream. chopped cilantro would have been the perfect touch.

Hot Peppers - several green Serrano, one Habanero

Two Heads of Lettuce

Cooking Celery. Same as before - I don't recommend raw celery sticks. celery is magic with roasted meats. a fine dice is super in stuffings, tuna salad, egg salad. Perfect for soup or stew. very nice with chinese style noodles or stir fried veggies.

Pinch of Cilantro.

Cucumber. just enough for a salad. summer crops are fading.

 
Posted 9/18/2009 7:21pm by Christy and Chris Kantlehner.
Howdy Friday Shareholders! We hope everyone has been enjoying the veggies, we enjoy growing them for you.

time is flying by this season and for all those keeping track it is week 16.  Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan! 

Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.

Today's Share:

Cucumbers...slice em dice em eat em up yum
 
Potatoes.....my favorite to grow and to eat.  3 lbs yellow and/or blue potatoes. we always suggest slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips

Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread. I wanted to make sure everyone tries the Jimmy Nardello's frying pepper. They are extra sweet and delicious. a fancy appetizer could be these whole roasted peppers stuffed with a cheese and herb stuffing (perhaps feta, perhaps boursin - which can be made with butter, cream cheese, garlic and herbs in a food processor). One member was going to go home and roll up chicken breasts with cheese and roasted red peppers, kind of cordon bleu style. sounds awesome.

Celery is the herb this week. the stalks are not meant to be eaten as celery sticks. But there is a very intense flavor in this celery. Finely diced and sauteed with onions and carrots, it makes an excellent soup base. you could even look up a cream of celery soup recipe. or a beef stew. or for roasted chicken. stuffing. finely chopped in a burger or a meat sauce for pasta. if you are feeling thrifty and crafty, bunch the good looking leaves and hang the bundle upside down somewhere dry and out of the sun. when crispy, crumble them into a little airtight jar. The dried celery leaves will add excellent flavor to any stock or soup all winter.

Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.

Cipollini Onions. Dr. Gourmet knows what they're about: http://www.drgourmet.com/ingredients/cipolini.shtml
The Proud Italian Cook knows how to best showcase their special qualitiies: http://prouditaliancook.blogspot.com/2008/07/balsamic-glazed-cipollini-onions-and.html

Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes. carrot ginger soup?

lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!

summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual. 

hot peppers. here is a good way to keep hots on hand. the thai hots and cayenne also dry very well. serranos are super in a salsa verde.
PICKLED PEPPERS

1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)

2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt

Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.

Enjoy...they are both easy and very good...

tomatillos. papery husk. tomato looking green fruit inside. wikipedia has an enlightening entry about this vegetable: http://en.wikipedia.org/wiki/Tomatillo  I would make a little salsa verde with the tomatillos, white onions, serranos and chicken stock. this cooked green sauce pairs wonderfully well with enchiladas, especially spinach, cheese, and shredded chicken. One dedicated farmstand shopper who happens to live in the house I grew up in suggested a chicken recipe with tomatillos from Mario Batali. I adore Mario and so I googled it and found a good description. You guys only got one and a half pounds but i think you can modify the recipe and still make a wonderful dish. so while at the market pick up some garlic, limes, chicken thighs and cilantro. check out the article at http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html

melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.


Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
Posted 9/15/2009 10:04pm by Christy and Chris Kantlehner.
oh hello tuesday share members of white barn farm;

i hope everyone has been enjoying the veggies, we enjoy growing them for you.

time is flying by this season and for all those keeping track it is week 16.  Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan!

Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.

this is what was in your box:

Cucumbers...the variety of cucumbers picked for you this week is called green finger, it has delicate skin (therefore more susceptible to damage) and great taste, add to your salad; cube it, slice it, or shred it and enjoy.  Also my favorite food is pickles and there are quick pickling recipes across the internet for pickle veterans or rookies.
 
Potatoes.....my favorite to grow and to eat.  This week you got a mix and match 2 lbs. bag of red white and blue potatoes.  with this array of shapes sizes and colors slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips

Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread. 

Basil. This is probably the last week for basil.

Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.

Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes.

lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!

summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual. 

hot peppers. Lime green Hungarian Hot Wax and a new one, Habanero - crumpled little flourescent orange. very hot!!! If you cut it up, wash your hands afterwards, or if you want wear gloves or a sandwich bag on your hands to avoid the very hot oils that you must never touch to your eyes or sensitive skin parts. perfect for a hot fresh salsa. great for homemade hot sauce - the sauce could be balanced by sweet carrots and sweet peppers. i usually add some tomatoes and lots of vinegar. I'm sure the interweb is full of great recipes. Al Forno makes their own habanero sausage that is roasted with littleneck clams, onions, white wine, tomato and a little butter. What a broth! Hot and delicious. served with rich mashed potatoes for balance. Here are two recipes that a great farmstand shopper emailed to me:

Jerk Chicken Marinade

Jerk Marinade
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2teaspoons ground sage
¾ teaspoon ground nutmeg
¾teaspoon ground cinnamon
2cloves garlic, minced
1teaspoon ground ginger
1/2teaspoon grated fresh ginger
1 tablespoon brown sugar or molasses
¼ cup soy sauce
¼ cup olive oil
¾ cup white vinegar
½ cup orange juice
Juice of 1 lime
1 habanero pepper, seeded if desired to reduce heat
3 scallions, roughly chopped
2 medium white onions (1 cup), roughly chopped
Place all ingredients in a blender and puree.

I put this in a ziploc with 3 or so pounds of chicken cut into bite size pieces for overnight, then grill.

PICKLED PEPPERS

1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)

2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt

Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.

Enjoy...they are both easy and very good...


melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.

soy beans. lots of positive feedback. good nutty taste, right? this should be the last week for fresh soybeans. it's like the peanut of fresh vegetables.
 
Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
Posted 9/12/2009 6:23am by Christy and Chris Kantlehner.

The weather report is showing that rain and thunderstorms are likely this morning. We can withstand rain, but the lightning is a little dangerous for us and our customers. We have decided to postpone our normal Saturday morning market until tomorrow morning. So here is the message:

WHITE BARN FARMSTAND WILL BE CLOSED SATURDAY, SEPTEMBER 12
WE WILL BE OPEN TOMORROW, SUNDAY, SEPTEMBER 13. SAME HOURS: 10AM - 2PM 
We apologize to anyone who goes out in the rain looking for us! We'd also like to take this chance to thank all of you faithful customers who have made our year so rewarding. We have had so much fun sharing new vegetables and recipes and getting to know everyone who comes back week to week. Thank you so much! We apologize for any inconvenience this last minute change causes.

We'll be available by cell phone if you have any questions or dinner party ingredient emergencies 774-210-0359