Welcome to the blog.
Posted 7/19/2012 9:42pm by Christy and Chris Kantlehner.

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


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

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

Best practices for keeping your planting disease free:

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

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


Here is a description of how to manage late blight if you find it in your planting:

Here is a good set of late blight disease pictures and also some similar diseases that are not late blight:

Posted 7/19/2012 8:52am by Christy and Chris Kantlehner.

Hi there!

CABBAGE. Do we have anyone dying to make vats of saurkraut? Cases of cabbage are $20. That is a 1 and 1/9 waxed bushel box full of green cabbage. Bargain basement. Go lacto-fermentation! If you would like to order, reply to this email with: 1. your name, 2. phone #, 3. number of cases, 4. whether you would like to pick up at the stand Friday (2-7p) or Saturday (10a-2p).

SUNFLOWERS. $1 each or 6 for $5. So Monet! Find a great vase and display area and come on down to fill it with Sunnies!

YOGA IN THE BARN. Yoga with Patty Saturday mornings at the farm 9am to 10:15a. Bring water and your yoga mat. You are sure to enjoy Patty's relaxing style and wonderfully positive outlook, not to mention her teaching flow and hands-on adjustments (if you like). $12 If you can't make it to Patty's class, try out Wrentham's Humble Warrior yoga studio right in the center of town. Founded by a lovely young couple who are on board with the organic veggies!

HONEY. Just talked to Roger at Franklin Honey. Probably by next weekend we will have the next batch of honey for sale. Franklin Honey is now on Facebook if you want to be friends!

SWEET CORN. yes, we do have our mini corn patch down the hill from the stand (an array of sweet corn, ornamental, and popcorn). We kind of grow it just for fun and hopefully to do a token few ears for our CSA boxes, but each one is sure to have a worm and we've been seeing a deer down there! So where should you buy your locally grown corn? COOK'S VALLEY FARM in West Wrentham. I talked to Nate Cook this morning. Their first picking of corn is trickling in right now and they should have a good amount from this weekend onward. They are a conventional farm, employing IPM (integrated pest management), so not organic. But darn that corn is delicious and picked fresh every day. They've also got blueberries right now. And they are on the lookout for their earliest melons. So get over there! Their farmstand is on West St. If you head from our farmstand towards the outlets on 1A, stay right at Wampum Corner to get onto 121/West St. Go, Go, Go through Sheldonville and take a right onto West St. Go a little ways and the Farm will be on the right. If you come from the other direction, check out Jane & Paul's farm in Norfolk.

Our earliest tomatoes are trickling in and if the blight stays at bay we are hoping for a bountiful tomato season to be in full swing in a couple weeks.

Zucchini Bread! For the big honkers. That's what happens when farmers take Sundays off. Only 50 cents a pound! Shred and bake into a tasty quick bread! If it's too hot to do it now, shred and freeze. You can even use the shredder on your food processor. Those plastic pint containers that olives and stuff come in are exactly 2 cups. Keep 'em frozen for the next time you want to bake! Or for making six loaves for Thanksgiving! Here is a zucchini bread recipe my mom has used ever since she got it from a farmer in Maine in the late seventies. Our friend google is sure to hold another million ideas for shredded zucchini. Darcy, do you share your magical chocolate zucchini bread recipe?

While we are on a local business kick, Have you tried the new Terrace Cafe that just opened in downtown Wrentham, across from the common where Tootsie's was? The owner, Nancy, has been trying to incorporate as much White Barn Farm produce as possible. You can sit outside and have beer and wine and a nice sandwich or salad. The dream of a better Wrentham is coming alive!

Take it easy, everyone! Thank you, as always, for your incredible support! We truly appreciate each one of you!

See you soon!

Farmers Chris, Christy, and the flipping and kicking wonder inside my belly!

Posted 7/17/2012 9:41pm by Christy and Chris Kantlehner.

Howdy CSA Members!

I want you all to think of the crew, including those who work-for-a-share, who harvested so valiantly in the heat today. Poor Darcy's knees do not love picking the green beans. She just missed her chance to avoid them by being on vacation last week! And here they are, to greet her on a super-super-hot Tuesday morning! Chris and I are so grateful for our strong, brave, uncomplaining crew. Thanks to them we have a share to present to you today!

Just as pink was the new black a few years ago, Squash is the new kale as we move into summer. There it is! Ready for great ideas. Check out the links in last week's email (on the blog if you deleted it).

Cucumbers! Cool, refreshing cukes. Cucumber salad time. How about Chilly Dilly Cukes (I say use whatever herb you have around - mint or basil would probably be quite tasty) or maybe this chilled Cucumber Gazpacho. You may have a little specialty cuke in your box - either "Salt and Pepper," "Lemon," or "Poona Kheera." These all have yellow skins from the start and are delicious when picked at the right size. Some of you with a garden may be familiar with gigundo yellow cukes that started out green but have been on the vine too long, have matured their seeds, and become very bitter. That is not the case with these crunchy refreshing little guys!

Radishes. I forgot to use the seeder that I now use for radishes when we direct seed these. I used the old Earthway seeder, which is a terrific and simple tool, but much less precise (i.e. drops more seeds). The result: small radishes. But they grew nicely all the same, and now you have some tender little radishes to add to your salad or to slice and quick pickle for an authentic touch to Mexican tacos.

Fresh Onions. Roast, Grill, or enjoy diced into a pasta salad, tuna, on a burger, whatever. These tiny o's would be perfect for slow roasted, balsamic glazed onions. Here is a simple recipe for Zucchini with Spring Onions

3 Heads of Lettuce. Good job, lettuce, withstanding the heat! Hope you are enjoying all of the different varieties we plant - varying colors and textures. We are trying to sync up the lettuce crop plan with weather patterns so that we have the most heat-tolerant lettuces growing at this time. we'll see. If only we could grow turkey-resistant lettuce (they do prefer green over red and romaine or crunchy varieties before all others). But I'm afraid turkeys and humans have similar taste in salad greens.

little bag of Arugula. Tiny black flea beetles have made little pinholes in the leaves, but this spicy arugula is still one tasty item. If you have some leftover steak, try slicing it thin, sprinkling with coarse salt, and putting it on top of arugula just dressed with lemon juice, sea salt, and olive oil. Finish with shaved parmesan (like shaved from a block with a vegetable peeler). molto buono! or chop it into a grain salad. Farro, an ancient strain of wheat, is traditional in Abruzzo, Italy.

Green Beans! Whoopie! You will not see these in the share too often, as they are so time consuming to pick, but enjoy our first picking of beans! The wonderful CSA cookbook, From Asparagus to Zucchini offers this take on green beans - roasted geen beans with pine nuts and parmesan.

Yukon Gold Potatoes. Yum. I'd just boil til fork tender. then cut into pieces, put on a plate, and mash to order with the back of your fork, seasoning with salt, pepper, and butter as you like. Or you can make a delectable potato salad! With some chopped green beans, perhaps? While your kitchen is staying cool and the grill is staying hot - why not give this Grilled potato salad a shot? Of course, this just provides the seed of an idea. Let your inspiration take you away and develop your own signature style using what you've got around for grilling veggies, fresh herbs, marinades, dressings, etc.

Dynamite Nutrient-Packed Red Cabbage! check out this recipe for Sweet and Sour Red Cabbage. You can also thinly slice and coarsely chop into a green salad for some good crunch and flavor. Don't forget the easy and delicious Fish tacos!

Posted 7/10/2012 8:23pm by Christy and Chris Kantlehner.

Hello Tuesday CSA Members! Thank you for your support, as always. If you have forgotten how to break down your box without ripping it (so it can't be used again): please watch this video. You are all bearing with us and our crazy hectic farm life so well.

This week in the box you found:

1 bunch of White Fresh Onions. Like the red torpedo-type fresh onions in the box last week, these are meant to be enjoyed early, before they cure and develop the papery onion skin you're used to seeing on "normal" onions. Since they have not been cured, they will keep best dry in a plastic bag in the fridge. You can certainly use these anytime you would normally use an onion. They can really be featured by grilling or roasting in halves, for example. Just remove the tops (reserve to use like scallion greens if they look good), peel any dirty outer layers of skin and then just cut in half from top to bottom, leaving the core intact to hold the bugger together. Toss with olive oil, salt, and pepper or any marinade you choose, then grill or roast. You can also slice these into little rings for a nice addition to a burger or sandwich or even a green salad.

2.5 lbs of New Potatoes. This variety is called Dark Red Norland, but it's the same idea as the familiar Red Bliss potato. These treasures are so tender and lovely that they will cook up really quick. Like the fresh onions, new potatoes have not yet developed a tough skin to get them through storage. When we dunked and sprayed these after harvest, they got pretty clean. I wouldn't bother peeling them any further, Just rinse and maybe scrub any rogue dirt off the outside. I am not normally a huge fan of boiling vegetables, but my favortie way to make potato salad is with these little beauties. Place them whole in a pot of cool salted water, bring to a boil, uncover so they don't boil over, and wait for them to be fork tender. Don't forget about them and let them disintegrate into the water and explode when touched with a fork, but certainly make sure you can easily poke a fork through the largest one in the pot. Drain the water. Then I let them sit either in the colander or in the pot (if you just used the cover to block the taters while you poured off the water) with the cover askew so that they remain hot yet evaporate any excess water. Water doesn't have flavor - the more steam that escapes, the drier the potatoes, the more flavor you can add. The flavoring agents I like to use are: salt, pepper, olive oil, lemon juice, chopped scallions and/or herbs, a little mayo, perhaps a spoon of dijon mustard. The most transcendent batch I ever match had chopped cooked bacon and halved snap peas with scallions and parsley. But be creative! use what you have or what you're inspired by. taste and adjust, especially for salt and pepper.

Pickling and Slicing Cucumbers. The tiny fat little cucumbers are varieties that are selected for picking small and pickling, either whole or in spears or coins. They are crunchy and crispy and sometimes have a little spinier skin. But! They are delicious fresh! you do NOT have to pickle pickling cucumbers. We have several shoppers who love to eat them like an apple (come to think of it, so do I!). You can absolutely slice them and throw them on a salad. Our cucumbers are never sprayed with pesticides or treated with wax for preservation, so the skin is not bad - just some people say it causes burps. so peel 'em or not. One delicious quick, fresh pickle method is to slice some cucumbers into a little jar or bowl, add a pinch of salt and a pinch of sugar, then pour a little seasoned rice wine vinegar on them - you don't have to cover them, just add a little, toss them, then put in the fridge for an hour. They are actually tasty immediately, but if you let them sit in the fridge the cukes release their moisture and make themselves a little brine that covers them right up. If you feel you have too many cukes for putting on top of green salads, consider making a cucumber salad. You can either go the yogurt or sour cream and herb route, or make a simple vinaigrette. For a nice cool lunch salad you can dice some cukes and onion and toss with garbanzo beans, lemon juice, olive oil, and a fresh herb or scallion greens. Are any of you gardener's cherry tomato plants producing ripe fruits yet? I ate my first Sungold today. Halved cherry tomatoes are wonderful with diced cukes, some crumbled feta, basil, balsamic and olive oil.

1 bunch of beets. Hope you are hooked on beets! The Boston Globe recently offered a recipe for Dutch potato and beet salad. Roasted beets are always marvelous. You can grate raw beet onto a salad, too. Or make a beet and carrot shredded salad. Balsamic vinaigrette is a wonderful match for roasted beets (crumbled goat cheese or feta never hurt, and even diced avocado goes great with beets). If you feel like baking, try these beet cupcakes. For a cool, refreshing, and sweet dip/condiment, check out this recipe for Beet and Scallion Raita.

1 Large Green Cabbage. I am afriad some of you may be growing tired of the monstrous cabbages that have appeared in your boxes for weeks on end. Just put it in a plastic bag and push it to the hardest to reach part of the fridge. It will hold for a few weeks when your cabbage appetite has returned. I did come across some nice ideas on the Small Farm Central recipe database: Roast Cabbage with Lemon, Stuffed Cabbage Rolls (recommended for the crock pot), and Homemade Saurkraut in Mason Jars. Just imagine the next grilling/tailgating session, bringing your own homemade kraut to enhance hot dogs or sausages, made with cabbage from your very own farm. Sounds glamorous, doesn't it? Well, don't resist. Embark on a saurkraut project. Go probiotics! If you haven't tried every variation of cole slaw in the past week, now is your chance to try more versions! The Boston Globe recipe section also had this mayo-free Cabbage Slaw recipe.

1 Bunch of Swiss Chard. Summer's version of spinach. Great in a frittata, as a simple side of greens, or tossed with some cannellini beans, bread crumbs and parmesan like in this recipe for Tasty Swiss Chard. If any of your beet greens are salvageable, they can be thrown right in with the chard to bulk up your bunch.

3 Heads of Lettuce. The basis of salads for the week.

1 head of Fennel with the fennel greens. Some sprigs from the tops can be reserved to use as a fresh herb this week. I included fennel in a crudite this weekend. I find slivers of fennel to be quite refreshing - "nature's toothbrush!" I like to say. This recipe for Roasted Chicken and Fennel looks excellent.

Squash Invasion! You should have found a generous poundage of zucchini (green and light green), yellow squash, and some sort of specialty squash in your box. The specialty squash was either a patty pan (yellow spaceship) or a zephyr squash (yellow squash with green tip). Chris made a delicious sautee of onions, summer squash (primarily), and a diced green pepper and Asian eggplant from the first harvest of those two veggies today. The secret ingredients were a generous amount of olive oil and a little bit of curry powder. It tasted great on its own and on a hunk of garlic bread. These veggies are a natural for the grill or roasting. Here are some different ideas: a Gratin of Potato, Squash, and Goat Cheese; Zucchini, Mint, and Yogurt Spread; Chilled Summer Squash and Basil soup; and Grilled Zucchini Ribbon Salad. You can always shred (on a box grater) zucchini and freeze it to use to make zucchini bread later on. The plastic pint containers from the grocery store hold 2 cups perfectly, which is what my favorite zucchini bread recipe calls for.

Good luck creating wonderful meals with the bounty of today at White Barn Farm! Really do check out the Recipe page of our website and search by ingredient. Recipe ideas are really beginning to accumulate. And don't forget our friend, google. If you have a smashing success or a delicious new invention, send me an email!

Posted 7/6/2012 7:45am by Christy and Chris Kantlehner.

The 4th of july share, share with us share with America!!!!! by Chris Kantlehner :)

1 big “green” coleslaw cabbage" oh cabbage, such a large head that can feed so many.  So lets make a great coleslaw for our apres’ independence day faithfuls.  Chop up some cabbage, cilantro, scallions. Grate some carrots and kohlrabi (you can find that at the stand).  Add some ground ginger, siracha, mayo, ground cumin, lime juice, honey, and sesame oil.  Mix it up, and serve.

A bunch of turnip “greens” an easy sauté with garlic and olive oil makes a perfect side with any protein i.e. pork, beef, chicken. A CSA member shared this description of a salad she made last week: I made a great salad with all the cooking greens last week: steamed and chopped the leaves(including kohlrabi) then refrigerated them. Next day, made a dressing of fresh grated ginger, honey, sesame oil , rice vinegar, tamari, diced an avocado and a mango, tossed them all together and topped with roasted cashews: YUM! (adapted from Community servings recipes).

1 Bunch of beets. just roast them beets, wrapped in tinfoil and put in the oven to bake, makes for the best beets.

1 bunch of carrots. what kinda kid doesent like carrots? If those carrots even make it home I would suggest adding them to the best independence day slaw for some good healthy crunch and some great color.

3 hds of lettuce. salad time is a great time, just enjoy the color and the textures of this fresh stuff, some olive oil, vinegar and salt and pepper make for a simple and easy dressed salad.

1 bunch of scallions add this to all your favorite dishes for some extra special crunch and flavor.  Or grill these specimens and just hang out.

1 bunch  of tropeana lunga onions, “OH THESE ARE FRESH” – merideth

grill, fry, eat….. however you want to prepare these beauties, your friends will enjoy.

1 herb bunch. cilanto/dill both of these herbs can be added to all dishes, all week long

1 bunch kale-one of my favorite cooking greens, a simple sauté with garlic, crushed red pepper, and some soy sauce goes great with a side of rice.  Oh and for all you kale-heads out there, check this website out it is a hoot.

a bunch of fennel- is a great treat, fennel has that clean crisp taste, and pairs well with many types of citrus, for a simple salad.

squash and zucchini-hopefully these are hitting the grill this week, just marinate with some olive oil , vinegar, salt and pepper and these guys are ready for the grill.




Posted 6/29/2012 7:01pm by Christy and Chris Kantlehner.

Sorry for sending you two emails in one day, everybody! Pregnancy brain . . . can we blame that?

Anyway, awesome turnout for the wild edibles walk. And the fennel we harvested for today almost sold out! We'll pick more for tomorrow . . . 

A vegan mailing list member shared these ideas for fennel:

and if you have never checked out the "Recipes" menu of our website,, you should try searching the recipes by ingredient for lots more ideas for fennel or anything!

and now to the Point:


Saturday mornings: 9am to 10:15am.
Bring your yoga mat, a bottle of water, and any props you know you like to use.
This class is open to all levels. $12 a class or a 10 class card for $100.

Come join Patty K. for an exhilarating yet relaxing Yoga class in the barn. You will purify your body and your mind using an integrated approach to living a healthier, happy life. 

To top off your morning continue across the street and pick up some delicious veggies at the farm stand. 
Posted 6/29/2012 7:01pm by Christy and Chris Kantlehner.

Sorry for sending you two emails in one day, everybody! Pregnancy brain . . . can we blame that?

Anyway, awesome turnout for the wild edibles walk. And the fennel we harvested for today almost sold out! We'll pick more for tomorrow . . . 

A vegan mailing list member shared these ideas for fennel:

and if you have never checked out the "Recipes" menu of our website,, you should try searching the recipes by ingredient for lots more ideas for fennel or anything!

and now to the Point:


Saturday mornings: 9am to 10:15am.
Bring your yoga mat, a bottle of water, and any props you know you like to use.
This class is open to all levels. $12 a class or a 10 class card for $100.

Come join Patty K. for an exhilarating yet relaxing Yoga class in the barn. You will purify your body and your mind using an integrated approach to living a healthier, happy life. 

To top off your morning continue across the street and pick up some delicious veggies at the farm stand. 
Posted 6/29/2012 8:35am by Christy and Chris Kantlehner.

Just wanted to let everybody know that our farmstand will be closed Wednesday, July 4th. We will be open Tuesday, July 3rd, from 2pm to 7pm, as usual, and again on Thursday, July 5th. If you can't make it on Tuesday, make sure to pick up your cole slaw cabbage at the farmstand Friday or Saturday :)

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

Here is a recipe for fish and fennel stew

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

Martha Stewart knows what's up: Cabbage and Fennel Slaw, Fennel and Arugula Salad, Skillet Braised Fennel

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

REMINDER: Tonight at 6:30 John Root is giving a free wild edible plants tour at the farm. Park at the Roadside Stand. Wear tall socks and non-open toed shoes to avoid accidental poison ivy contact. Wear insect repellent if you wish. and bring some water to drink, it's going to be a scorcher! We can thank the Wrentham Cultural Council for sponsoring this event. Check them out if you haven't already. They have a facebook page, too.

Posted 6/26/2012 6:28pm by Christy and Chris Kantlehner.

Hello there Tuesday CSA Crew!

This week in your box you found:

1 Bag of Arugula. A faithful farmstand shopper stopped by today and told us he makes an arugula and shaved fennel salad with a simple citrus vinaigrette. Sounds like a great idea to me!

1 Bunch of Tuscan Kale. This is the very dark green, almost sage colored, bunch of leaves. This variety goes by lots of names: Dinosaur, Lacinato, Cavolo Nero, Black Kale, Toscano, and maybe more! We thought the bed of Tuscan Kale was a goner after our enormous herd of (uninvited) wild turkeys mowed down this kale, leaving the Red Russian kale in the neighboring bed unscathed. Perhaps it is even more nutritious? more delicious? I think we should all have turkey soup with a chiffonade of tuscan kale thrown in the hot broth at the last minute. The easiest thing to do is just cook it as a side: Basic Cooking Greens Method. I also enjoy Kale, Creamy Polenta, and a Fried Egg.

2 Heads of Lettuce

2 Heads of Fennel. Yay! Enough fennel to really feature it! Check out Grilled Fennel and Onions with Parmesan. As always, fennel tastes excellent with seafood, particularly roasted with white fish. It's a great match for pork. And it is always delicious in tomato based soups and sauces. Try it on a pizza. Try including it in an array of veggies for stir frying or roasting. Chris threw together some chunks of summer squash, slices of onion and fennel, and some broccoli florets with olive oil, salt, and pepper, to roast as we made pizzas. Terrific! Shaving fennel or very thinly sliced is a great way to enjoy it raw in a salad - it does well to be salted and dressed with citrus, vinegar, and olive oil. Add lettuce or arugula, for example, just before serving.

1 Head of Radicchio. The tightly woulnd red and white ball. This is White Barn Farm's very first radicchio crop. I am pretty excited about it. Believe it or not, I found a recipe for
sauteed apples, fennel, and radicchio with calvados The recipe calls for escarole, too. But I say try some Napa Cabbage leaves instead or just ignore the escarole ingredient. We like just chopping the radicchio thin to add to lettuce for a tasty salad mix. Radicchio may also be grilled: Cut the head into halves or quarters, leaving the core in place (to hold the leaves together). Brush with olive oil and season with salt and pepper. Find a cool spot on the grill and turn the radicchio as needed to wilt it. After grilling, drizzle generously with olive oil and flavorful red wine vinegar; add S & P and serve.

1 bunch of scallions. Great in slaws, on nachos and in quesadillas. Perfect for miso soup. Delicious in a green salad, or pasta or potato salad.

1 Green Cabbage. These large, round, green cabbages were growing in the field just down the hill from the farmstand. That field may be infested with bindweed (a.k.a. morning glory), but it sure is fertile! These suckers are large and dense! You could make traditional cole slaw or cabbage rolls with this guy. I wanted to give you some ideas from Southeast Asia to keep in mind, too. Here is a recipe for stir-fried cabbage with dried chiles and ginger. I always recommend making fish tacos when cabbage is around. Just grill or roast some white fish, thinly slice and chop the cabbage, seasoning with a pinch of salt and pinch of sugar to break it down a little while you prepare everything else. Make the special magical sauce - sometimes we do sour cream (maybe a little mayo? a squirt of kechup?), lime, hot sauce. We must liberate the recipe from Acapulco's in Franklin, which is a delicious white sauce I have not been able to replicate exactly. Meanwhile, fine dice some white onion and toss with chopped cilantro, a pinch of salt, and a squeeze of lime juice. Use flour or corn tortillas -warmed on the grill or in the oven - to wrap up the fish, cabbage, onion & cilantro, and magical sauce. Serve with some rice (perhaps jazzed up with some butter, cilantro and scallions) and voila! ole! yee haw!

And a Napa Cabbage! Holy smokes! Cabbage overload. I've enjoyed sliced and chopped napa in a mixed green salad if all of the slaws are getting overwhelming. It's great crunch for a sandwich. great bulk for a stir-fry. and here is another idea from the Hot Sour Salty Sweet cookbook: Shan Salad with cellophane noodles and ginger.

Purple Kohlrabli. The same as green kohlrabi, except the skin is purple. I just think this is a beautiful plant. and it is tasty and crunchy, too. Look at last week's suggestions for ideas. If you haven't tried it raw, try making sticks and dipping. If you haven't tried it cooked, try roasting it. If you loved the way you prepared it last week, do it again!

1 bunch of Zlata Radishes. (not red - cream colored). Here is the seed description from Fedco seeds that drew us in, "Zlata Radish (30 days) Open-pollinated. A new color in summer radishes! These shimmery russeted medium-sized beauties from Poland starred in our MA trial. Crunchy and crispy white interiors, spicy but not overwhelming, good fresh and even better braised. Its light-textured leaves make good young greens. Did not bolt or split and held quality even in all the June 2009 rains. Perfect for bunching." This is the first time we've grown them. We thought they were good and spicy! I like Fedco's suggestion of cooking them. Cut into coins and saute in a little butter. or make a quick pickle for tacos. or put them on a salad, sliced thin.

Cilantro. I've used the cilantro in the slaw and fish taco recipes. I feel like it is already gone! But what went on the nachos with the scallions?

2 summer squash or zucchini or patty pans. If you're grilling anyway, why not marinate some of these and throw them on too? Maybe start them earlier than burgers or quick-cooking stuff. If you don't have a grill basket or skewers, slice into long, wide pieces that won't fall through the grill. You could roast chunks of these along with the kohlrabi and fennel. You could do a raw squash salad by marinating shaved or julienned squash with lemon juice and olive oil. serve with parmesan. toss in chopped arugula to give it a little balance. Add toasted pine nuts if you're feeling opulent.

Posted 6/21/2012 5:46pm by Christy and Chris Kantlehner.

Hi Again! I hope you are all submerged in cool pools with just your noses sticking out. It is darn diddly darn hot out! Unfortunately, another day has passed and I still haven't sent an explanantion of what's in your box. Those poor kohrabis are sitting in your fridges wondering if you will ever find a use for them. Several members have taken to snapping a photo of the display share and the chalkboard listing what is in the share. That can help you use the process of elimination to help you identify and then research online or on our recipe menu on 

This week you found in your box:

1 bulb of fennel. This is the kind of flattened whitish bulb with big, tall, feathery green tops that probably remind you of dill (they are related!). You can probably consider this your herb this week. The bulb can be shaved thin on a mandoline and added to salads or slaws. I find it lovely as a substitute for celery whenever you are beginning a sauce/dish with mirepoix (traditionally onions, carrots, and celery). You can dice it and sautee alongside diced carrots in a little butter or olive oil. Taste and adjust for salt and pepper and you have a lovely side dish. Alice Waters offers a great explanation of the vegetable. As far as the tops go there are probably far more than you will use for an herb. But if you are making a stock, especially a seafood stock, fennel tops add wonderful flavor. You could make a compound butter for spreading on bread or stuffing under the skin of chicken breasts before roasting. Making a "compound butter" is just throwing a stick of butter in the food processor with some sort of flavoring agent, in this case, chopped fennel leaves. I had a dill butter in the freezer from last summer and just hacked a couple slices off to throw on some salmon I was roasting the other day (it's handy to freeze it in log form for that purpose). Fennel goes really well with sausages; check out this tomato, fennel, and italian sausage sauce recipe.

Kohlrabi. This is that big round light green stem with a few leaves sticking out of the top. When I first met this vegetable, I thought that it looked like an alien. It can be eaten raw or cooked. Either way, I take the peel off and use just the crispy white flesh inside. I just take a slice off the top and the bottom so it will sit flat on the cutting board and then take the peel off with a knife. At that point, you can butcher it however you like. You can grate it with a box grater for a fresh slaw. You can make sticks for dipping in dip, salad dressing, or hummus. You can do thin matchsticks for a stir fry. I love it cubed and roasted with salt, pepper, and olive oil on a baking sheet in the oven (375 or so for 15-20 minutes or until fork tender). It would be really good under a roasting chicken alongside chunks of fennel and carrot. Here is a recipe for marinated kohlrabi. Give it a try and see what you think!


1 Large Broccoli. These have a little pink sunburn in the center. It is still good to eat, but maybe you should use these sooner rather than later.

1 Bunch of Red Russian Kale. Have you tried kale chips or the massaged kale salad yet? How about just the good old sauteed with garlic, olive oil, and salt in a sautee pan.

1 Bunch of Mustard Greens. Excellent for chopping into a veggie wrap for some good heft and flavor. The crew enjoyed cold hummus, cheese, and veggie sandwiches featuring chopped mustards this very afternoon! I heard good results from a culinary enthusiast/work-for-share here at the farm who did a large dice of shallot, sauteed with mushrooms, deglazed with wine, and finished by wilting in coarsely chopped mustard greens as a side dish.

1 Bag of Arugula. Beef up your salads. or your pesto. or chop as an herb in potato or pasta salad. Arugula is a great embellishment for sandwiches - you can even whip finely chopped arugula into mayo for a tasty condiment. If you are familiar with the grain farro - try making a cool grain salad with cooked farro and chopped arugula, dressed with olive oil, salt, and lemon and finished with parmesan curls (shaved with a veggie peeler).

Small bunch of Carrots. these tasty buggers are probably long gone! This is the first harvest of carrots from a single, early-planted bed and so it's kind of a baby bunch. There are several carrot suggestions sprinkled into the other veggies' descriptions above . . . 

Purple Scallions. Deep Purple is this variety of scallion. A little change-up in color. Use the same way you'd use green scallions. Add some purple to your green salad!

"Gnome" Cabbage. This is the dense, pointy, green cabbage. White Barn Farm has taken the liberty of renaming this variety (actually Caraflex), "gnome." Isn't it so cute? It was bred by Germans/Austrians for its pointy shape so that you can hold the butt while you grate it for saurkraut. I think this variety has an exceptionally crispy texture and juiciness. It's perfect for cole slaw or saurkraut. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. I've had delicious Asian style slaws or ones with dried cranberries and nuts. You can also cook this cabbage down with onions for a lovely accompaniment to sausages or pork. How about cabbage curryWhat about fish tacos?

Summer Squash. Either a yellow squash, zucchini, or a light green Lebanese variety named Segev. This is the first crop coming out of our new high tunnel greenhouse! A little something to put on the grill or sautee with olive oil and a dab of butter. I was at a place in Abruzzo, Italy working for room & board where the owner could make a meal for six out of two hard-boiled eggs, butter, parmigiano, pasta, one zucchini and a handful of basil. It is similar to a carbonara in flavor. First you cut the zucchini paper thin on a mandoline and cook it down until almost translucent in olive oil, adding a generous handful of fresh chopped basil as it cooks down. Meanwhile hard boil some eggs and cook the pasta. Take just the yolks of the eggs and mash them with an equal amount of butter and shredded parmigiano. Drain the pasta, add the zucchini/basil and then the egg/butter/cheese. Adjust for salt, pepper, and serve with more cheese. Stunningly delicious. Wow! I already wrote up this recipe on our website: Zucchini and Basil Carbonara.