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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 

Posted 9/12/2009 6:21am 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 

Posted 9/11/2009 9:15pm by Christy and Chris Kantlehner.
hi everyone!

what to do with soybeans ? check out http://www.wikihow.com/Cook-Edamame We harvested the whole plants so you can see how they grow and get to know an organic soybean plant. it should be a fun family event to take the pods off the plants (stay productive in front of the tube if you like) then you have a healthy snack or starter or side dish. this is basically a little novelty for this week. We hope you have fun with it!

why the tomatoes? we are not perfect farmers, folks. we should have disposed of our whole second planting of tomatoes at the first sign of blight, but we just haven't had time. all the potato foliage and the first planting of tomatoes are far underground, but the second planting is still growing and has some pretty healthy fresher growth on it with the help of the dry weather and full sun of recent weeks. There are a few varieties persevering - matt's wild is that teeny tiny red cherry tomato with truly a wilder heritage. Striped German is also holding up pretty well (an enormous yellow heirloom that blushes red on the bottom when ripe and is all stripey inside). No recovery in sight, but by combining with the cherry tomatoes we have growing in our little hoophouse we have been able to send along some token tomatoes to all the shareholders. we have high hopes for next year.

blue potatoes. i find they make excellent oven roasted potatoes. I have particularly enjoyed them sliced pretty thinly in rounds, tossed with olive oil, salt, pepper, and roasted in a 425 degree oven 20 minutes or so. flip them with a flat metal spatula halfway through cooking to crisp both sides. Chopped rosemary is a really nice herb. I have heard positive reports about blue mashed potatoes, but I tend to think their firmer texture is probably best for roasting.

Beets are Back. the tops are so-so, but if you are desperate for a cooking green (like as a filling for green enchiladas?) use the good looking greens. roasted beets can be such a delight. I like roasting a bunch, peeling them at my leisure, cubing or slicing, and then storing them in a quick homemade balsamic vinagirette in an airtight container in the fridge. They are lovely just like that, or paired with salad greens and a nice cheese, or some avocado or just a fine dice of red onions. I just heard of a kind of cool midwestern tradition - pickled eggs and beets. imagine that for an easter gift. beet dyed eggs. for pickled beet and pickled egg lovers only.

it is the week of questionable melons. cantaloupe or honeydew? under or over ripe? don't judge a melon by its cover. i find the scent is the best indicator. melon picking is  tough and our melon patch is a little sad. it was no picnic for melons this season, but we put one in each share this week. we hope that some of them are transcendental. if they seem very firm and don't have much essence emanating from the stem end, let them develop for a day or two on the counter. if they are softer and smelling s trongly - eat it this instant! if it is already ripe the fridge is good. if not, the counter is good. if your melon is plain old rotten, we apologize and tell us next week. we hope to have a few spares next tuesday to fill your melon appetite. although a great melon needs no enhancement, some traditional combinations are: melon cubes wrapped in prosciutto or just with a sprinkle of salt, melon and mint, melon, feta and mint. if you are crazy creative you could try to make a granita or gelato. the best gelato I have ever tasted was melon gelato in Bologna.

cooking celery. our celery crop is not approaching anything close to ants-on-a-log-ability, but let me assure you that our celery has concentrated flavor! This is your herb this week. a fine dice of this celery, along with some onions and carrots is the perfect beginning to a classic sauce or stew. these cool nights are bringing back the right mood for this sort of flavor. how about a soup? if you don't want to use the leaves, hang them upside down in a bunch somewhere dry and out of the sun. celery leaf is a wonderful herb to have in your cabinet for flavoring soups and stocks all winter. (once it's dry it can be crumbled and kept in an airtight jar). celery is good in stir-fries and finely diced in a burger if you are not the mirepoix type. wikipedia is so excellent for all of your mysterious share items. when i slack on emails i think it could be your answer!

peppers. roasting peppers takes a little time and is a little tedious with peeling and seeding the cooked peppers, but very rewarding in terms of flavor and aromas filling your kitchen.  I like putting peppers on a cookie sheet and putting them under the broiler. i wait until the skins blister, turn them over, let the other side blister, then turn off the oven and take them out to cool. when they can be touched you can peel off the skins, take off the stem and push the seeds out. at this point you have a delicacy. last year i successfully cut them into strips, packed them into little artichoke jars, covered with olive oil and refrigerated right through to march. these are great on a pizza or sandwich or greek salad or just as an antipasto with nice bread and real, good ricotta. I had the privilege of having dinner Saturday night in Cambridge at Oleana (excellent, original, wonderful ambience) oleanarestaurant.com Anyway, one of the appetizers included a roasted red pepper whipped feta spread. We had brought along a box of unprepared food as our "contribution" to Sunday's BBQ at Chris' brother's place in Somerville. I was so inspired by the spread that I roasted a tray of those Jimmy Nardello red peppers (sweet but spicy looking). I threw in a few serranos for heat. i pureed the peeled and seeded roasted peppers in a food processor, then added feta. I have a feeling a whisk in the kitchen aid mixer would yield a closer resemblance to Oleana's spread, but it was a major hit at the party. i did use a little sour cream to make it blend better and tasted for salt and pepper and added just a few more hits of tabasco. i served it with cubed focaccia from Trader Joe's. Sweet red peppers are also perfect in a salad or a stir fry. onions and peppers and a patty pan are a nice base for spicy rice and beans or a pasta with garlic, cheeses, lemon, and capers.

hot peppers. green, pointy serranos and longer red cayenne. cayennes are good to dry if you want to have your own powder.

lettuce. still coming! can you believe it?

eggplants. i know many of you are tired of them. for some reason, we have lots. we would rather give you the opportunity to use them rather than just directly compost them. if you choose to compost them, no big whoop. One CSA member reported that her breakthrough recipe was to just sautee diced eggplant with onions and olive oil. Indian cuisine has some nice eggplant opportunities. freezing breaded fried slices or freezing cubed pieces lightly fried with a dusting of flour have both been reported. Baba ganouj is a fairly straight forward process and a tasty dip - we had a woman buy 2 cases of our eggplants so she could bake a bunch of eggplants to freeze. She takes them out and makes baba all winter. eggplant caponata also freezes well. i heard my friend Mario Batali has a good caponata recipe. google. or . . My aunt's cousin, Elena, sent me this recipe:

ELENA’S CAPONATA RECIPE

 

1 medium eggplant, diced (about 6-8 cups of eggplant); I leave the skin on, but that’s optional

1 small onion, diced

4 or 5 cloves of garlic, diced

1 green or red pepper, diced

1 small can of sliced mushrooms (I chop them a couple of times to make smaller pieces)

 

Heat about 2/3 of a cup of olive oil in a large skillet and saute all this for about 10 minutes, stirring a couple of times (until everything starts to get soft).

 

Add:

1 cup of chopped green olives

1 can of tomato paste

1/4 cup of water

1 ½ t. sugar

2 T. wine vinegar

1 t. salt

½ t. oregano

black pepper

 

Cook on low heat for about 15 more minutes, stirring well with a wooden spoon to incorporate the tomato paste throughout the mixture.   Refrigerate and serve at room temperature.  It will last in the refrigerator for at least a week.

 

Be sure to make the caponata at least a day ahead to give all the flavors a chance to blend.  (All ingredient amounts are flexible, so add more or less of anything according to your taste.  Once in a while I add some celery to the vegetables at the beginning or some capers at the end—depending on my mood!!)

 

BON APPETITO!!


onions.  a staple to any recipe, this years onion crop looks great and there should be plenty more where that came from.

patty pan squash.  a great summer squash different shape but great taste, i have found this squash slightly more tender then our other yellow squash, this can be added to any dish, my favorite is fresh pasta with garlic and olive oil.  So simple yet so good.

well enjoy the share today its a little different but really highlights all the cool things we can grow in new england.  PEACE LOVE FARM.
 

 
Posted 8/26/2009 7:05am by Christy and Chris Kantlehner.
Hi everyone!

Let's see. This week's share brought:

red onion. a little more pungent than the fresh onion bunches you were gettting. these should last for a little bit in a basket on your counter. diced red onion is such a nice addition to salsas or any composed salad. try diced red onion, diced cucumbers, feta cheese, and maybe some cherry tomatoes from somewhere else.

carrots. try looking up a recipe for honey-glazed carrots. roasted carrots are also delicious - cut at an angle to make a good sized bite, tossed on a baking sheet with olive oil, salt and pepper and perhaps fresh rosemary and in a 375 degree oven for twenty minutes or until they are done. consider carrot cake or fresh muffins.

scallions. i like to sautee the whites with a little olive oil mixed with a pat of butter. I used that, some white onion, a diced patty pan and chicken stock as a base for a simple tomato soup I made the other night. I had canned some pretty brothy tomato soup last year so I got the scallion squash mix softened and used an immersion blender to puree the mix coarsely (not too smooth). then i added my thin tomato soup, and finished it with chopped scallion tops and chopped basil leaves. served with a dollop of sour cream and voila! we used some scallion greens melted with cheese in simple quesadillas for the side.

peppers. the sweet peppers are beginning to take on their colors. There are three types of sweet red peppers in the share - they are not perfectly red, but if you leave them on the counter they will continue to turn red. there is a bell shaped one, a large pointy one that is a pimiento variety, and several skinny little twisty red pointy ones named jimmy Nardello's sweet Italian frying pepper. These are all great in a stir fry, on the grill, on a salad, or roasted. Roasting takes a little work but is delicious, especially as a little specialty to put on a sandwich or serve on good bread with a soft cheese. My method is usually in the little toaster oven so I don't have to turn on the whole oven. I throw them on a baking sheet dry and set the oven to broil. when the skins are blackened you can turn them over and let the other side blister. when they are cool enough to touch, peel the skins off and remove the seeds (it's a little slimy). at this point the peppers can be stored in a little jar covered with olive oil and will keep in your fridge for many months. There are also Poblano peppers in your share - these are nice roasted, too. traditionaly, they are stuffed for chile rellenos. For hot peppers this week the pointy dark green little cylindrical ones are Serrano - very hot. there are also hungarian hot wax lime green peppers - also quite hot.

cucumbers. cucumber salads. look up a recipe for cucumber soup - I heard there is a good one in Food & Wine this month. Try cucumber sticks for snacking instead of chips. They are an excellent vehicle for lots of dips, and especially Baba Ganouj - the eggplant spread I recommend you make with this week's eggplant extravaganza.

squash. yellow squash. scarce zucchini. and the UFO looking "flying saucer" Patty Pan. These can all be grilled, sauteed, etc. the patty pans just require a different slicing method. I have been enjoying frying up onions, peppers, diced squash, and maybe leftover green beans with peanuts if I am making something to go on rice, or hot peppers if I am making a topping for tortillas baked with cheese, salsa, and scallions. squash and basil go very nicely together.

Eggplants. i finally tried the Baba Ganouj. there is a recipe posted on the Recipe Blog. it is really delicious. a good dip when you are starving and waiting for dinner to cook. would also make a great spread for a veggie roll up with shredded carrot, diced cukes, diced red pepper, lettuce, scallion greens, and chopped basil or parsley. Baked eggplant with tomato cheeses and herbs is very nice and less work than breading and frying slices - which is also great. a good cold lunch is a leftover slice of fried eggplant, a slice of tomato, torn basil, mozzarella, and a drizzle of pesto. I read about a cool idea - little sandwiches with basil and cream cheese between two thin slices of eggplant all breaded and fried together. sounds like a fancy treat or dinner party first course. There is always ratatouille, caponata (mario batali had a good lookin recipe on the food network website), or an Asian-style spicy eggplant dish. If you decide to fry a bunch you can freeze the fried slices and take them out whenever you want.

Pole Beans. These are Kentucky Wonder Pole Beans. they are a green bean and can be prepared the same way as some of the other varieties you've been getting.  I find boiling doesn't do anything to enhance this vegetable, but some folks won't eat beans unless they are army green. I really enjoyed cooking them with olive oil, slices of garlic, salt, and chopped peanuts - I put a cover over the pan so they would steam a little also. snapping the ends of beans is a good job for kids.

Lettuce

Basil

I think that is all! We hope you enjoy and welcome your recipe ideas - especially for our bumper crop of eggplants. Just email any ideas along. Everyone would love to hear!