Blog

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hope to see you!

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

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

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

Surprise! We grew a couple beds of sweet corn to see if we could put one token share in your boxes (5 ears). Let's call it "a taste of organic sweet corn" We don't have enough space to keep up with the demand for corn and most likely our organic corn will be full of corn earworms (although the signs of damage were not fierce as we were picking). But! here it is. Enjoy! Of course you can steam it up for corn on the cob. Don't wait for it to be bright yellow -this is a white corn. If you want to maximize the use of your corn, try using the cobs to make stock. So first shuck the ears and then hold the ear upright on the cutting board and use a sharp knife to cut off the kernels (it's okay if they come off in blocks, they'll break up). You can use that corn any way you like and you can make a stock with the cobs. Just put them in a big pot, cover with water, add some peppercorns, a bay leaf, some clean veggie peels (clean onion/garlic skins) carrot ends, celery leaves, whatever. Simmer for a few hours, then strain. The stock can be used as a base for a light summer version of corn/clam chowder or any whimsical soup/risotto of your fancy. Al Forno, the restaurant in PVD I waitressed at for years, taught me this trick. They truly celebrate corn. It goes on their grilled pizza with spicy oil and scallions. There is a tomato and corn salad with garlic grilled croutons, diced red onion, and a balsamic vinaigrette. And of course, the summer clam chowder. tomato, basil, corn, littlenecks in their shells, butter, white wine and corn broth - served with grilled croutons. yum! Corn is awesome in a salsa with beans, tomato, hot peppers, diced onion, cilantro and lime. A sautee of sweet peppers with yellow squash, onions, and corn with maybe some leftover shredded chicken is a nice quick meal, served with creamy polenta and a sliced tomato salad.

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

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

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

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

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

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

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

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

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

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

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

Surprise! We grew a couple beds of sweet corn to see if we could put one token share in your boxes (5 ears). Let's call it "a taste of organic sweet corn" We don't have enough space to keep up with the demand for corn and most likely our organic corn will be full of corn earworms (although the signs of damage were not fierce as we were picking). But! here it is. Enjoy! Of course you can steam it up for corn on the cob. Don't wait for it to be bright yellow -this is a white corn. If you want to maximize the use of your corn, try using the cobs to make stock. So first shuck the ears and then hold the ear upright on the cutting board and use a sharp knife to cut off the kernels (it's okay if they come off in blocks, they'll break up). You can use that corn any way you like and you can make a stock with the cobs. Just put them in a big pot, cover with water, add some peppercorns, a bay leaf, some clean veggie peels (clean onion/garlic skins) carrot ends, celery leaves, whatever. Simmer for a few hours, then strain. The stock can be used as a base for a light summer version of corn/clam chowder or any whimsical soup/risotto of your fancy. Al Forno, the restaurant in PVD I waitressed at for years, taught me this trick. They truly celebrate corn. It goes on their grilled pizza with spicy oil and scallions. There is a tomato and corn salad with garlic grilled croutons, diced red onion, and a balsamic vinaigrette. And of course, the summer clam chowder. tomato, basil, corn, littlenecks in their shells, butter, white wine and corn broth - served with grilled croutons. yum! Corn is awesome in a salsa with beans, tomato, hot peppers, diced onion, cilantro and lime. A sautee of sweet peppers with yellow squash, onions, and corn with maybe some leftover shredded chicken is a nice quick meal, served with creamy polenta and a sliced tomato salad.

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

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

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

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

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

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

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

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

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

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

 
Posted 8/6/2010 8:20pm by Christy and Chris Kantlehner.
several hot peppers - any peppers that are not green bell peppers are HOT! salsa. spicy tomato sauce for pasta. curry. chile. hot sauce.

2 green peppers

1 little eggplant

Cipollini onions. These are pungent when you're cutting them up, but they are incredibly sweet when roasted or grilled. fancy cooks will make them with a balsamic glaze. I was roasting a whole chicken the other night and threw in halves of cipollinis, carrot and potato chunks in the bottom of the roasting pan with some salt, canola oil,lemon peel, and white wine. yum.

1 Lb yellow beans. Chris made an awesome sautee of these with garlic, then doused with white wine, lemon juice, and a pat of butter. He served it with grated parmigiano and some chilli flakes. yum! blanched beans can be thrown in a potato salad. There is always the beans and slivered almonds dish. These beans go well with garlic, sesame oil, a little soy, and maybe some heat. Blanched beans in a cold salad are nice, too - a simple balsamic and oil dressing or a dressing to go along with fresh chopped mint goes well.

1 pint cherry tomatoes. I like using these sliced in half on a pizza or in the mix for a burrito. They are pretty good for a chopped salad. Just season with salt and pepper and toss with oil and basil

a couple heirloom tomatoes. these should be reserved for slicing. my personal favorite is an open face toast with goat cheese spread on good bread or a bagel, these tomatoes sliced, S & P, Balsamic and olive oil. There is the always exceptional BLT. And the Mayo and tomato sandwich. Why is mayonnaise so good? Of course, these are great just sliced and dressed as is or with some slices of nice mozzarella. Tuna melts or grilled cheese and tomato are quite good with these tasty tomatoes.

4 Lbs red slicing tomatoes. perfect for the above, or a fresh chopped salsa. I like to dice and onion and a hot pepper fine, salt and cover with lime juice to mellow them, then chop fresh cilantro (hello grocery store) and finally the tomatoes. perfect for chips, quesadillas, burritos, etc.

bag of basil. don't forget the excellent combo of zucchini and basil - in a frittata, risotto, or pasta.

mini-bunch of scallions. great for the salsa. great with eggs. just enough to eek out a garnish for each share.

1 head lettuce. same. perhaps you can make a round of BLTs.

 lots of zucchini, yellow squash, patty pan - sautee, grill. add to everything. don't listen to your mate when they ask you to "lay off the zucchini" :) this happened in my own kitchen! I kept it to thin half moons of the yellow squash and the dish turned out awesome.

Thanks so much everyone! We really appreciate your support. Thank you for waiting so patiently for these descriptions, Tuesday members. We are busy busy busy. farming and living.
Enjoy all the summery weather! 
Posted 7/30/2010 10:50pm by Christy and Chris Kantlehner.
Howdy everyone!
In this week's share there was
1 head of lettuce. Just enough for one round of tomato sandwiches. The next plantings look good, so we should be back on the lettuce wagon again soon.
2 green peppers.
1 lemon cucumber. The round greenish-yellow sphere with slightly prickly skin. Slice it like any other cucumber. Just like the lettuce, the next planting of cucumbers looks promising. For now it is a cucumber drought.
2 hot peppers. Pick up some cilantro and limes at the grocery store! It's time to make salsa.  Dice up your onion and hot pepper add salt and half a lime's juice, mash those with a fork - to let the salt and citrus mellow and meld the flavors. Then add the diced tomato and chopped cilantro. taste for S&P. enjoy with some tortilla chips or tacos or nachos,etc.
1 pint of little tomatoes. perfect for a salsa or a fresh tomato pasta dish. For a corn and tomato salad with basil and garlic croutons. for a traditional green salad with your one lettuce and one cucumber.
5 slicing tomatoes. BLT. Mozzarella and tomato and basil. A few cranks of salt and pepper on the tomatoes is essential. a whisper of balsamic vinegar and tasty extra virgin olive oil are the other crucial ingredients to a fabulous insalata caprese (chop the basil and stir it in a little dish with the olive oil before adding - then it won't turn brown).
zucchini and summer squash. I tried to post a million ideas on the website. They are recipes that other farms that use our website host, smallfarmcentral.com, have posted and shared with all of us. Thanks, fellow veggie growers! Simple things are delicious. Basil is always a great addition with summer squash. I tend to add diced squash to just about everything I put in a sautee pan. A frittata I made the other day came out fantastic!
potatoes. If you haven't tried a potato salad with these yet, I recommend it. Any other method will be just fine, too. You could do an Indian style curry with the onions, peppers, potatoes and maybe even some summer squash. Serve w/ rice. voila!
Little onions. for cooking, salsa, grilling, whatever.
parsley. add it to potato salad, a frittata, any pasta sauce, tuna salad, tabouleh,  
That's all!
 
Posted 7/23/2010 6:24pm by Christy and Chris Kantlehner.

Hello Tuesday and Friday members! At last, I'm writing about this week's share. Thank you to the members that joined us for our impromptu work party and/or movie night this Thursday. I cannot tell a lie, movie night was awesome. The weather was perfect, the almost-full moon shone above, the canvas dropcloth was a perfect screen on the side of the barn, thanks to Meg and Emmanuel we had an awesome projector to show Back to the Future, thanks to my little brother, Will, we had great speakers that made us feel like we were in a theater. We even popped up some of our own popcorn. Not too shabby! We will have to do it again. White Barn Farm may need to invest in a projector!

So. . . . this week we had:

Eggplant. I made my first real eggplant dish of the year this week. It's surprising how far one eggplant can be stretched if it's sliced thin. I did the traditional approach: Sliced thin rounds, salted them and let them sit while I started boiling some water for pasta and getting a simple sauce going in olive oil: sliced garlic, diced zucchini, a few dried herbs - some red wine when it started to stick and then  finally a can of diced tomatoes. When the eggplants had expressed a decent amount of liquid I squished them to release a little more (and I believe you are supposed to rinse them at this point - but I forgot/didn't). Next, the classic flour dredge, dip in beaten eggs, and final coat in bread crumbs (I had Panko breadcrumbs and seasoned them with S&P and fresh chopped basil). Those slices got fried on my griddle (to do more in one batch than a fry pan), prepared with a decent amount of olive oil. I put them on a cookie rack as they were finished so they would stay crispy. The lack of deep frying made them a little dry, however, so I decided they would need to go right into the sauce before serving. Meanwhile the sauce was going and pasta was cooking. When the pasta was done I just drained it, added the fried eggplant to the tomato sauce and then all of it together with the pasta and a little more olive oil and a pat of butter. Finish with basil and fresh grated parmigiano.

Green Peppers. Here they are. One is the usual dark green and the other flourescent green. The first pepps! I actually prefer ripe peppers, but it is true that there's nothing like the smell of onions and peppers frying. A wonderful friend of sausage or chicken cacciatore. They could certainly go on a salad - especially with feta, olives, cucumber. Actually, this week there are lots of ingredients perfect for a green curry. Green peppers, hot peppers, green beans, onions, zucchini, even diced eggplant could go in. Add some coconut milk and cilantro or basil and voila!

Hot Peppers. Jalafuego is the bigger dark green pepper and the light green is Hungarian Hot Wax (my favorite sliced in rings on nachos). Minced fine, the jalapeno can be pounded with fresh garlic and salt to make a spicy little paste for your green curry.

Basil - Thai or Italian. We didn't have enough of one or the other, so you could have either. I adore basil and I'm finding that although Thai is slightly different in aroma, it is great for pasta or potato salads, adding to eggs, and especially putting in a curry. The Thai has slightly purple stems, if you are trying to decide which you have.

Yukon Gold Potatoes. Still new potatoes, which should be stored in your fridge in a plastic bag. I made a corn/clam chowder with these this week - excellente! These make fantastic home fries, potato salads, and are great to try on the grill if you haven't tried that yet. A brief parcooking is usually necessary for the grill - you can boil them until before they've finished cooking, or throw in the oven for a bit (particularly if it's going to be on anyway), or you can microwave them for a few minutes. Whichever method, leave them whole during the parcooking, then slice them into chunks and toss with olive oil, some canola oil (to bring the smoke point up), salt, pepper, and fresh herbs (rosemary is awesome). Put those on the grill in a grill basket and toss them around every once in a while. When the cut sides are browned beautifully and they are fork tender, bon appetit! 

Torpedo Onions. Perfect for that potato salad. Good for dicing up with roasted beets and goat cheese. Great raw or cooked. Try them grilled - you can cut the whole onion in half lengthwise and toss with oil, S&P. In that form, it should stay on the grill, but a grill basket may be safer.

Beets. you should know these by now. If you don't mind pink potato salad this could be a very cool addition. You can eat beets raw - they are nice grated, especially with carrots, ginger, and maybe some apple - for a non-traditional salad. You could just try grated beets on a green salad, as well.

the first Tomato. the crop is coming! tomato and mayo sandwich (with bacon and lettuce for a true meal). diced tomato on a salad. I've been enjoying making a little casserole out of leftover pasta. I'll spray the dish, throw in the pasta, maybe add a few splashes of half and half, then cover the top with a thinly sliced tomato. Finish with grated parmigiano and a few bread crumbs, cover with foil for 20 minutes in the oven (375) and then remove the foil for the last ten minutes. The crumbs and cheese almost make a gratin of the top layer of tomato. Quick lunch for the farm crew.

Green and Yellow Beans. a few beans. snap the ends and cook them up! these would be nice in that curry - just cooked right in the coconut milk broth. They are a pretty familiar side dish on their own - though this week's portion is pretty modest. They are great with potatoes - roasted in the oven or even with yellow curry home fries. I can picture a pasta salad with diced onion, peppers, tomatoes, basil, and blanched green beans.

3 heads Lettuce. Salad and sandwich city. 

Zucchini and Yellow Squash. I find these to be so versatile. You can grill them all at once if you want. Leftover grilled veggies are super for a veggie wrap or quesadilla. One member last year made a lovely fresh herb and grilled veggie topping for bruschetta (try grilling slices of good bread, then grating a clove of garlic over its toasty rough surface, then adding olive oil and salt for a base to any bruschetta). Great for a fresh pasta or a cold pasta salad. One of our best roadside stand customers told me a great preparation today: Grate green and yellow squash in the cuisinart if you have one (a box grater works fine). Salt them and let sit so they can release their moisture. Meanwhile mince some garlic and get that going in a fry pan with some olive oil and a pinch of salt. Squeeze the excess moisture out of the shredded zucchini and add that to the pan before the garlic begins to brown. Add some black pepper and cook at medium-high to get some nice browning on the zucchini. yum! I put diced yellow squash in my corn/clam chowder with great results. My aunt told me her friend is going to make zucchini fritters with shredded zucchini - clam cake style. Good idea, I say. Whip up a spicy mayo for dipping. . . 

Posted 7/21/2010 11:16pm by Christy and Chris Kantlehner.
Hi Again! We are having a second weekend of guest farmstand vendors!!
Thank you all for making Floyd's trip down here with beef and pork last weekend a worthwhile one. We hope you are enjoying the tasty products of nature-based agriculture.

This week (Friday AND Saturday) we have more great products available, this time from Franklin Honey. You may have met Roger at the Thanksgiving sale and Lauren at this year's plant sale. They are a father-daughter team and have a wonderful small family business to support. They will have their own tent, right next to ours, full of their bee products. If any of you have bought the Franklin Honey at the stand (the lighter-colored spring honey), now is your chance to meet the beekeepers! They will be selling their
  • local raw honey (much of which is from the hives they keep right at the back of our veggie field)
  • bee pollen (read more below) so you can add protein and nutrients to a smoothie, for example
  • Lauren's lovely handmade lip balm
  • hand salve (sooo good for gardening hands and feet), 
  • and wonderful scented soaps (great for gifts if you want to stockpile some for last-minute-yet-meaningful gifts)
So, just to make sure you've got it: 
this FRIDAY JULY 23, 3-7pm     and    SATURDAY JULY 24, 10am-2pm 
come check out Franklin Honey

What will White Barn Farm have this week?
  • ZUCCHINI (including mondo zucchini-bread whoppers for half price)
  • YELLOW SQUASH & PATTY PANS
  • YUKON GOLD NEW POTATOES
  • TORPEDO ONIONS
  • SCALLIONS
  • PARSLEY
  • SUNFLOWERS
  • FRESH FLOWER BOUQUETS
  • the first full-sized TOMATOES and pints of little tomatoes
  • HOT PEPPERS (Hungarian Hot Wax, Serrano, Jalapeno)
  • limited beets, carrots, cucumbers, basil, eggplants, green peppers.lettuce
  • and other special guests  . . . 
  • BRAMBLY FARM EGGS & DUCK EGGS from Norfolk
  • EQUAL EXCHANGE COFFEE!

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

How to Use Bee Pollen.
Each golden granule is densely packed with live enzymes, just about every nutrient that has a name, and some elements that science has not yet identified or labeled. Your digestive system may not be accustomed to such intensely rich food. If you are a beginner, introduce bee pollen into your diet slowly, a granule or two at a time. Don't cook with the granules or add powdered granules to anything that requires heat. Heat destroys the live enzymes and reduces the nutrient value. Otherwise, the sky's the limit. You can: Powder an ounce or two of granules and add cinnamon to taste. Cinnamon adds a delightful spiciness and aroma to the sweetness of pollen Stir powdered granules into vegetable juices, or even into water sweetened with raw honey. Whirl the powder into salad dressings. Sprinkle whole or powdered granules on toast topped with peanut butter. Before taking a full dose of pollen it is very important to test for a possible extreme allergic reaction by ingesting just one pellet. Then gradually build up over a week or so to the correct dose. The optimal dose of pollen varies with individual needs. For allergy prevention all that is required is about one teaspoon per day. You should gradually increase your dose to one tablespoon. This will give you about five grams of protein which is a good addition if you already have some proteins in your meal, such as a legume dish. Since your pollen is really a type of food and there are some fats in it, it is important to keep it refrigerated.