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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!



 
Posted 8/19/2009 8:30am by Christy and Chris Kantlehner.
Hello Tuesday Members!

It is hot.  The eggplants like it. Let's hope our melons start to take off, too. We are seeding fall crops these days, always thinking ahead. The angle of sunlight is beginning to shift a little bit; sun shines right into the farmstand on Tuesday evenings. But let's glory in this hot piece of summer. Hooray for everyone who visited the stand yesterday wearing just a bathing suit and T-shirt - and there were lots of you!

What was in the box?

2.5 lbs Ailsa Craig onions. They are starting to become more pungent, preparing themselves with storing qualities.  They will still make fabulous grilled or roasted onions if you want to feature them, or we all know every sautee or stir fry is enhanced by beginning with onions.  The chefs we sell to have been featuring the onions as a side with Aquidneck steak. I dream of caramelizing these onions - I really want to make a savory tart with caramelized onions, herbs, and goat cheese. They would also be great on a homemade pizza or focaccia or just mixed with sour cream to make a french onion dip and served with veggie sticks.

Yellow Squash. I finally added a couple posts on the recipe blog. One is for parmesan squash cakes from Eating Well. Sounds like an elegant side dish for our humble friend, yellow squash. Someone mentioned dicing all of their squash, tossing with a little olive oil, adding a little salt and pepper and a sprinkling of parmesan and just roasting them in a casserole in the oven.

Zucchini. Our next planting is starting to bear so hopefully these plants will be healthier and more productive and we can flip flop the yellow squash to zucchini ratio . . .

Cucumber. Same for cukes. Our next planting looks very healthy, they are trellised and mulched with straw. I am hoping they like this treatment. We have true pickling cukes, little round yellow ones called "Lemon," and nice long slicers, "Marketmore." This week is a little gap between our plantings, but we threw in one slicer for everyone to put on a salad, make into sticks for dipping in baba ganouj or french onion dip, or dice into tuna salad, my new favorite.

Pole Beans. these are called "Rattlesnake"  they are green beans with a little red coloring on the outside. Prepare just like green beans. I am dying to recreate an experience i had with a spicy peanut sauce on green beans. We have lots of things for a Thai-style green curry: onion, green pepper, zucchini, green beans, basil, jalapeno. I would just look up a nice recipe or even follow the instructions on a Thai kitchen jar of curry paste.

Eggplants. holy smokes. i hope we have not entered eggplant overload. Monday night yielded an unbelievable harvest of seemingly millions of large eggplants - two varieties of Asian eggplants, Striped Calliope Italian eggplant, classic old Black Beauty, the heirloom white and purple tinged Rosa Bianca, even the purpler Nadia, and light purple, Beatrice. They all decided to come out in force at once. In response, after closing up the stand last night and before accidentally falling asleep on the floor - I made a pretty good fried eggplant dish. I used two large Italian eggplants, sliced in rounds. I got the stovetop griddle going with a coating of canola oil, then dipped the slices in beaten egg, then Panko bread crumbs (awesome Japanese bread crumbs for frying - Ocean State Job Lot sells it in bags, Whole Foods sells it in the bulk section for sure). Fry to golden brown on both sides. I had to add another dash of oil hear and there - perhaps eggplant is one of the most absorbent vegetables! As they came off the griddle I had a casserole dish ready with a thin coating of olive oil on the bottom. I put a layer of eggplants, then slices of fresh tomato (someone has got to have them) then torn leaves, a drizzle of olive oil over that, broken up slices of mozzarella, salt and pepper, then another layer of the same, ending with eggplant on top. I put the whole thing, covered with foil in the oven or 20 minutes or so - enough time to do most of the dishes and wash a head of lettuce. Then i removed the foil, grated fresh parmesan on the top and put it back in for five minutes. It came out fabulous. Another good tip - the baba ganouj recipe is on the recipe blog now. it calls for roasting the eggplant. My cousin made an awesome version with grilled Asian eggplants - skin and all into the food processor - you could really taste the grilled flavor.

Lettuce. salad mania. the roasted beet salad is really a good one. try it with some goat cheese.

Peppers: one green bell - pretty standard. three little lime-green sweet frying peppers called Cubanelle. These are larger, more squat, less pointy than the hot peppers in your share, Hungarian Hot Wax. There are also jalapeno peppers, which are pretty mild in the world of hot peppers. These would be perfect diced up for a homemade guacamole or fresh salsa. Hot peppers are always good for chilli. The frying peppers are nice fried up with the white onions to serve with good sausage. Or try roasting them. lots of people have talked about stuffing peppers. Maybe another week we will put in enough to make stuffing more worthwhile.

Dill. I have been trying to grow dill this whole time. I really wanted to have it at the same time as a big share of cucumbers - but alas. If you do have cukes left from another week a real easy salad is just sliced or diced cucumbers, salt, pepper, chopped dill, a squeeze of lemon and sour cream. Dill is really good with fish - white fish or salmon, in particular, or in deviled eggs or a homemade salad dressing. You can put some clean, dry sprigs in a bottle of vinegar if you like to have flavored vinegars for a condiment.

Basil. Big batch, again. This can sit out on the counter in a jar of water, but is best whizzed up in the food processor with a bunch of olive oil and some salt. Then it can be frozen and brought out for whenever you want. Try a pasta with pesto. Put it on a grilled chicken sandwich. Use your imagination.

Arugula. A little bag of that peppery salad green from the spring. 

Turnip Greens. a little bunch of greens. sautee with garlic and olive oil for a treat somewhere between spinach and kale.

Beets. Roasting is so delicious. boiling isn't bad. try fresh grated on a salad for something different. There is a wonderful chocolate cake recipe out there with beets for the secret ingredient. 

That's all I can remember. Do feel free to email if you have any questions and especially if you have good recipe ideas! Thanks again! Stay well everyone!




 
Posted 8/12/2009 10:48pm by Christy and Chris Kantlehner.
well folks another great box today, hope that you all are enjoying your meals with some fantastic veggies.  before we begin this week's description of the share both christy and i would love to say thank you for such great feedback we feel truly blessed by all an appreciate the support.

in the box this week;

1 bunch of white spring onions (alisa craigs)-These are fresh spring onions great for cooking or eating raw in a salad, unlike onions that have been cured there is a much sweeter flavor and can compliment any dish.  We would suggest trying to carmalize (slow cooking, with a little brown sugar) these onions for maximum sweetness.  This is white barn farm version of a sweet vidala onion, enjoy.

1 bunch of red torpedo onions- This is not new to the share, and because it is the season for grilling keep coating these with olive oil, salt and pepper and they will add flavor, shape, shape and color to any backyard BBQ.  Another option for these onions if to pan fry them with your bell peppers and throw them on your fajitas or burritos.  

2 lbs of Yellow summer squash- This is years yellow squash harvest has been pretty steady and there is nothing like fresh summer squash.  If you havent tried eating them raw i would suggest taking your smaller ones slicing them up real thin and throwing them on top of your summer time salad, you can truly taste the tenderness of these little gems.  Another great grilling preperation is slicing up squash, zuchini, and onions in rounds coating with olive oil salt pepper, wrapping in tin foil, but before you close up the tinfoil make sure to throw some butter in there allong with fresh basil, sage, rosemary or any other herbs that you like. put on grill and cook until tender.

1 patty pan squash- a new share item we did not grow a lot of these but they are a nice addition to the box, this is a summer squash dont feel intimaded by the shape and size however you prefer to cook your squash or zucinni you can cook this the same way, just add to the mix and enjoy.

1 zuchini - this could be the week to try some frying with lots of kind of eggplants in the share this week i would try slicing these in rounds or sticks coat with egg and bread crumbs and fry them in pan.  And dont forget it your making pasta with red sauce this week throw some fresh zuchini in the sauce you will find these tender morasals a real treat.

2.5 lbs of eggplant (asian and italian)  Skinny oblong shaped dark and light purple are the asian, perfect for stir fry.  We have also found this another great grilling experience, lets enjoy this weather and cook outside.  The italian eggplants may look a little different than what you are sold in the super market, but let me tell you they taste better, for dinner the other night we slice our italian eggplant in rounds coated with egg then breadcrumbs and fried them to top our pasta dish. if anyone has a good recipe for babaganoosh please email us and we will pass it on.

2 green Bell peppers- As we wait for our peppers to turn red, orange and yellow our appetite should be filled with green peppers.  I would suggest eating these raw to add a nice fresh crunch to your summer salad.  Or fry them up with your spring onions add to sausage, or top your burgers (Veggie or meat).

1 Bunch of carrots- Carrots, what else can you say these may not las in your fridge very long, personally my favorite way to eat a carrot is cut the top wipe that dirt and enjoy they taste especially great in the field for a 5 o clock snack. If you are going to cook with them they taste great in soups, and make a great base for boulinese sauce.

1 Bunch of basil-   people ask us all the time what is the best way to keep basil in the fridge?, well here is our answer: olive oil. To make a pesto, put the clean, dry leaves in a food processor with a good amount of olive oil. add a little salt and you can store the puree just like that. it can be frozen or just refrigerated. to make sure none of it turns brown, smooth the surface in your container and put a thin layer of olive oil over the top.At this point it can be used as a spread or for a pasta. I suggest adding it to cooked pasta, along with parmesan and toasted nuts. Pesto can be used on sandwiches, with a marinade for veggies, on garlic bread, stuffed under the skin of a roasted chicken, added to a red sauce, a soup, or an egg scramble. Use your imagination.  Another storage method is to pack the clean dry leaves into a little jar and fill with good olive oil. 

the little peppers this week are hot: lime green Hungarian Hot Wax. and little pointy green Serranos. Hope you like to spice up a few dishes!

Hope you all have a great week! 
Posted 8/8/2009 5:44am by Christy and Chris Kantlehner.
Howdy Folks!

I just wrote half of this email sitting at the stand and then lost it. let's see if it can be found again . . .

Potatoes. yukon gold. our potatoes have all succumbed to late blight (the disease affects just potatoes and tomatoes - we shall not be pulling the late blight excuse on any more crops). we are trying to avoid them spoiling so we are not washing them after harvest. Water and the cool, dark root cellar are too favorable for rot. We recommend that you use the potatoes promptly and keep them in the fridge, washing them only just before cooking.

Three heads of lettuce - green leaf, red leaf, and romaine. salad, burgers, sandwiches, oh my.

String Beans. the newcomer today! I've had the most success blanching beans before any other treatments. Blanching is just dunking the beans in salted boiling water until they are brightly colored and just tender. then they are dunked in ice water to keep them from cooking any further - if you want to be real professional about it.  My aunt brought over a nice dish last night for dinner. blanched beans tossed in the serving dish with good olive oil, fresh garlic, a little balsamic, and a chiffonade of mint leaves. In a sautee pan with chunks of garlic is always a hit. and there are great opportunities for spicy peanut sauce.

Green peppers are another new sight in your share. We haven't chosen to grow any peppers specifically for harvest as green peppers - these are all immature versions of nice colored peppers. But the plants looked like they could use some thinning, and fried onions and peppers are good.

Cucumbers. slice em, dice em, include them in a tabouli salad. mix them with feta and cherry tomatoes and fresh basil or parsley. 

Zucchini. Summer Squash. Patty Pans. I've heard cubed, tossed with olive oil, salt and pepper, and roasted in the oven, topped with parmesan and covered with foil. just for a new idea.

Eggplants. We made a stir fry with just long slices of eggplant, making sure to coat them with oil right after cutting so they didn't brown. My dad went nuts when we used some leftover grilled eggplant on tostadas with grated cheddar, grilled onions and squash, with fresh salsa and sour cream. Someone was talking about a nice recipe with roasted diced eggplant, red pepper, orzo pasta, olive oil, feta and basil. Eggplant can be salted before cooking to draw out its bitterness.

Fresh onions. these get real sweet when they are cooked. whether grilled or roasted on their own or just a part of any other dish. sautee them up with the green peppers and serve with spicy sausage.  these would be nice to carmelize and use on a pizza, foccacia, or little onion, herb, and goat cheese tart.

Beets. the chioggia beets are candy striped inside when you cut them raw. after they've cooked they tend to be pink. very sweet. if you remember from earlier this season - they are great roasted. We got a nice suggestion to try making a rosti out of them - par boiled, grated, and kind of fried in a cake - it's a twist on the Swiss dish traditionally made with potatoes. look up a good recipe. you could probably do something neat with zucchini and squash too. i think it would be important to get some initial moisture out, though.

Hot peppers. jalapeno - mildest. hungarian hot wax - great in rings, fried up and on a sandwich. serrano - very spicy. diced red onion, finely minced hot pepper, lime juice and cilantro is an excellent base for any fresh salsa. try using leftover sweet corn, sliced off the cob to add some sweetness.

Herbs: parsley, mint, dill, basil, thai basil. the spice of life. thai basil tends to pair nicely with any sort of dish you would find at a Thai restaurant. I always add basil at the last minute if i'm adding it to something hot and usually try to make sure it is immediately coated with oil. perhaps rice paper wrappers or a stir fry with chopped peanuts. a quick sauce to make for simple sauteed vegetables is fresh chopped garlic, lime juice, soy sauce, and a dash of balsamic vinegar - a squirt of hot sauce and/or a teaspoon of honey are optional. always taste to adjust.


Have a splendid weekend everyone!

Take Care, Christy and Chris


 
Posted 7/31/2009 10:31pm by Christy and Chris Kantlehner.
Hey everyone! Thank you for all of your kind support, everybody. It has been fun getting to know everyone throughout the rainy Fridays of 2009. I feel like lots of us discussed the tomato situation this year. There was a good Globe article that explains the scale of the situation. Like most tomato growers in New England this year, our plants have late blight. We have three generations of tomato plants - the last are supposed to be planted next week. They don't have signs of disease but almost certainly will succumb. As organic growers who have chosen not to spray any fungicides (even certified organic copper sprays) at the farm, our only option has been sanitation and disease prevention.  We meticulously grew all of our own starts from seed, monitoring their health, boosting immunity with a spray of fish and seaweed emusion,  planting them out by hand, staking them so their leaves would not be on the soil, pruning the suckers on sunny days (these were rare and we pounced on them in the name of tomato health) to promote good air circulation, staking them as they grew more and more. We laid drip lines in case it ever stops raining, and finally mulched with straw to prevent soil splash from spreading disease. A few weeks ago I noticed the first signs of blight on the oldest leaves - brown lesions. When I saw the white fuzz on the underside of the leaf that distinguishes this fungus, I resigned myself to disposing of all of the affected plants. That meant cutting them up, tearing out their root balls and stuffing them into bags. We burned them instead of throwing them "away" where I'm sure the spores can escape into the locality of wherever our trash goes. It has been depressing watching the disease quickly destroy the remaining plants and move on to the second planting, just a few rows away. We have prepared another couple beds in a separate field for the third planting, but we wonder if all the effort is going to yield any tomatoes. What I am trying to choke out, folks, is that you probably will not be seeing any tomatoes in your share this year. It is one of my favorite crops and it is a huge sigh of glum resignation to see the field brown and dying. I am so sorry that one of the greatest local crops, the one that is really only worth eating when it is picked ripe and recently, is not going to make a showing this summer. I feel like we did our best, but the constant wet leaves this summer have been the perfect host for the fungus that caused the Irish potato famine. This brings up the next point - yes, our potatoes have it also. Interestingly, the blue ones are resisting the best. Anyway, the potatoes grew very fast for us, as you've been seeing from the new potato harvest. That means the potatoes are in there and won't rot unless they are harvested and exposed to active Phytopthora spores from the rest of the infected plant. My impression is that the plants must be completely dead and dry before the harvest for storage potatoes begins. As for the new potatoes, we expect (and recommend) they are being refrigerated and consumed within the week. More on that later. It is probably no concession to you, but I am relieved that our other solanaceous crops, peppers and eggplants, are not affected. They seem to be doing well so far. We are thinking maybe we will have peas take over the tomato trellis. Time will tell. 
We thank you again for being such a positive bunch and join you all in mourning the quintessential summer fruit. Chris, in his ever-positive twist on life, wants us to take heart and find inspiration in all of the vegetables that are coming in abundance during this particular growing season. There truly is strength in diversity and we feel grateful to be empowered by the good faith of all of you to grow such a diverse crop plan. If we had based our plan simply on market value, we may be growing just lettuce and tomatoes. You are our foundation, CSA members. Thanks for sticking with us and finally for you Friday folks, here is the breakdown:

lots of familiar things in today's share, but here are some important notes: 

1. Those little peppers are HOT! The small dark green ones are called Serrano and are quite hot. a very fine dice of half of one is good for a fresh salsa. You can always add more, but it is difficult to remove once added.You could add it to a chilli.  The larger, lime green one is called Hungarian Hot Wax. Most people recognize the name, Banana pepper. I think it's the kind you find pickled in rings, served with calamari or excellent on a sandwich. Try frying it up with onions and serving it with spicy sausage or even a good hot dog on a bun. We've had it chopped fine on salami sandwiches with swiss, diced cucumbers, cilantro, mayo and olive oil.

2. The eggplants have arrived! There was a choice of either little skinny Asian eggplants, "Orient Express,"  and "Orient Charm," fat, round purple,  "Beatrice," zebra striped "Calliope," or little classic Italian eggplants, "Black Beauty" I really wanted to put something new in the box, I am hoping they can be added to your grilling regime.  I would slice them lengthwise and toss with olive oil, salt, and pepper. The Italian eggplants are just right for eggplant parm. If you have enough to roast or steam at once, scoop out the cooked flesh into a food processor, add fresh garlic, lemon juice, and olive oil to create Babaganoush. A quick search I'm sure could yield a good tried and true recipe. This hummus-like dip is super great with carrot and cucumber sticks, as well as pita bread.

3. Carrots. Snack time. good raw. good cooked. I often grate them and add to a salad or sandwich. I make matchsticks and put them in a stir-fry and the other day I put little rounds of many small carrots in a veggie tomato sauce for pasta (also w/ onion, zucchini, summer squash, swiss chard, parsley, and at the end - scallion greens and basil)

4. Lettuce. Three Kinds: Romaine, New Red Fire, and Green Butterhead, "Adriana." Try a Caesar salad with the Romaine. New Red Fire is a good one to do a Greek style salad with the cucumbers, feta, olives, etc. Butterhead (is that Boston? sure!) is always super for sandwiches and could be a wonderful wrapper for an exotic Asian-inspired lettuce wrap or just tuna, chicken, or egg salad.

5. Red Torpedo or Ailsa Craig Onions. These are fresh onions - meaning they are ready early and don't store. So far all of the fresh onions have been delicious on the grill. Sliced once lengthwise. Of course, use them whenever you would normally use an onion in cooking. A fine dice of onion, sprinkled with salt, with the juice of a lime, and with chopped cilantro is a great salsa - especially with fish tacos or a bean and cheese burrito.

5.5 Scallions. We know you've had them every week for a while, but that is it for a spell. We have lots of fresh onions now and our garlic is harvested, trimmed, bundled and curing in the barn. so get the wheels turning . . . 

6. Herb Extravaganza. Two of either Basil, Parsley, Dill, or Cilantro. Basil is best preserved in olive oil. It has been great in a little mayo "aioli" with fresh garlic in the garlic press, good mayo (homemade would have been the real deal) and fresh parsley. An excellent condiment for sandwiches. We made an awesome marinade for grilled chicken the other day: lots of lime juice, some tequila, splash of OJ, diced red onion and cilantro. Our friends add fresh cilantro to jars of store-bought salsa and it really does kick it up a notch. Dill is perfect for cucumbers and a classic with salmon. Parsley is still a wonderful addition to nearly any dish. It is key to a tabouli salad.

7. Cucumbers: of course you can put them on a salad. or try the cucumber salad suggestions from last week. the rice wine vinegar is a great way to keep sliced cukes for a fresh, crunchy snack alongside a sandwich. cucumber sticks are great dipped in hummus, babaganoush, sour cream and dill, salad dressings, cottage cheese, or just plain. it sure was gratifying last year to have a mom have me peel her little girl a fresh cucumber to eat like a popsicle at the farmer's market. We had an amazing creation from Tini, the little restaurant/bar in Providence that has a CSA share at White Barn Farm. The chef, our friend Darius made a very fine dice of peeled and seeded cucumbers and just-cooked new potatoes, tossed in a lemon vinaigrette with capers to accompany a very delicate spicy grilled calamari. We left telling him he needs to be on Iron Chef. Today we got the tip that a cucumber and fruit salsa is a wonderful creation - fine dice of red onion, cukes, mango, and pineapple. (oh dear, I'm sure there was more to it, but that should be enough to get your minds working).


8. Yellow Squash - by now you must have done grilled. that is always recommended but there are other ideas, too. Diced squash is good sauteed with some onions - not too much in the pan at once or it gets soggy. just enough so that the moisture can cook off and it can even brown a little bit. At that point it is wonderful to add some beaten eggs, S&P, cheese, and fresh basil. Squash can be a nice part of a stir fry or a pasta sauce, soup, or chilli. I have got to put in some test kitchen time and figure out a good soup recipe, but certainly last year a volunteer brought me some very nice pureed soup, perhaps with just white onions sweated in butter, squash, broth and a dash of cream.

9. The enormous Zucchini - this is what happens when you leave the plants unattended for two days, rather than one. But, I am giving you all a zucchini bread recipe and telling you not to try to sautee this monster or even grill it. The huge zucchini is really best for bread. The recipe I have calls for 2 cups, so i will often grate the whole thing and then freeze in 2 cup portions (exactly a pint container that stuff comes in at the grocery store) for the winter when I am feeling like baking. Here is the recipe: Preheat oven to 350. Grease 2 bread pans - I do butter and a very light dusing of flour or a sprinkle of poppy seeds.
Mix together the following in one large bowl: 3 eggs, 2 cups grated zucchini, 1 cup oil (I use organic Canola), 1 cup white sugar, 1/2 cup brown sugar, 2 teaspoons vanilla.  
In a separate bowl, combine: 2 cups flour, 1/4 teaspoon baking powder, 2 teaspoons baking soda, 3 teaspoons cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1 teaspoon salt. 
Add the dry ingredients to the wet ingredients (I suggest not all at once) Stir until combined. Pour into the two bread pans and bake 45 minutes to an hour, until the toothpick comes out of the center clean.
My dad's wife made an excellent version from Molly Katzen's "The Enchanted Broccoli Forest" I heard another twist - do some pineapple along with the zucchini.

10. Potatoes. the latest creations have been: roasted wedges to serve with ketchup. Mashed with butter and parsley - the leftovers baked in the oven with some milk and a sprinkling of parmesan.


Posted 7/29/2009 7:30am by Christy and Chris Kantlehner.
Hey everyone! I am going to cheat and borrow some of my tips from Friday's email. I have posted all of the emails on my blog on the website, www.whitebarnfarm.org if you ever want to peek for other ideas. 

There are a few new things to tell you about, though:

1. Those little peppers are HOT! The small dark green ones are called Serrano and are quite hot. a very fine dice of half of one is good for a fresh salsa. You can always add more, but it is difficult to remove once added.  The larger, lime green one is called Hungarian Hot Wax. Most people recognize the name, Banana pepper. I think it's the kind you find pickled in rings, served with calamari or excellent on a sandwich. Try frying it up with onions and serving it with spicy sausage or even a good hot dog on a bun.

2. The first eggplants have arrived! There were just enough for the shares, but they were different varieties - either little skinny Asian eggplants, "Orient Express," fat, round purple,  "Beatrice," or little classic Italian eggplants, "Black Beauty" I really wanted to put something new in the box, I am hoping they can be added to your grilling regime.  I would slice them lengthwise and toss with olive oil, salt, and pepper.

3. Carrots. Snack time. good raw. good cooked. I often grate them and add to a salad or sandwich. I make matchsticks and put them in a stir-fry and the other day I put little rounds of many small carrots in a veggie tomato sauce for pasta (also w/ onion, zucchini, summer squash, swiss chard, parsley, and at the end - scallion greens and basil)

4. Lettuce. Three Kinds: Romaine, New Red Fire, and a new one I think is called Nevada - but I'm not sure so let's just call it "Crispino" It is a very dense head with prickly seeming edges. very tasty. Try a Caesar salad with the Romaine. New Red Fire is a good one to do a Greek style salad with the cucumbers, feta, olives, etc.

5. Ailsa Craig Onions. These are fresh onions - meaning they are ready early and don't store. So far all of the fresh onions have been delicious on the grill. Sliced once lengthwise. Of course, use them whenever you would normally use an onion in cooking. A fine dice of onion, sprinkled with salt, with the juice of a lime, and with chopped cilantro is a great salsa - especially with fish tacos or a bean and cheese burrito.

6. Cilantro. We made an awesome marinade for grilled chicken the other day: lots of lime juice, some tequila, splash of OJ, diced red onion and cilantro. Our friends add fresh cilantro to jars of store-bought salsa and it really does kick it up a notch.

7. Cucumbers: yay! finally lots of cukes. of course you can put them on a salad. they pair especially well with feta and good olives. but this is probably a good week to make a cucumber salad. before i go crazy with that idea here are a few simple things to do: cut them into  sticks and make a sour cream and dill dip - with a little salt, pepper, and lemon juice for adjustment. what refreshment. an easy thing to do is to slice up a few cukes, sprinkle with a pinch of salt and a pinch of sugar, then toss with seasoned rice wine vinegar and keep in the fridge. it's like a fresh pickle.  Chris and I have been enjoying veggie sandwiches with diced cucumbers, grated carrots, lettuce, grated cheese, basil,  and pickled hot peppers.  onto the salads. In Austria I loved the gurken salat (sp?). the dressing was a couple fresh cloves of garlic in the garlic press then some magic "topfen" cheese that I think can be substituted with sour cream, maybe a touch of plain yogurt or cottage cheese, salt and fresh herbs.  It was good with the cukes diced or thinly sliced.  
we should look up a recipe for that awesome Greek (?) stuff, Tzatziki? pause. quick wikipedia session:Tzatziki, tzadziki, or tsatsiki (Greekτζατζίκι) is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually sheep's-milk or goat's-milk in Greece and Turkey) withcucumbersgarlic, salt, usually olive oilpepperdill, sometimes lemon juiceand parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes. 

what about that cooling Indian condiment, Raita? raita (also spelled raitha) (Urdu: رایتہ ) or pachadiis a South Asian/Pakistanicondiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cuminmintcayenne pepper, and other herbs and spices. It is prepared by frying caraway (zeera) along with red mustard (raie) and these mixtures are poured into curd. Vegetables such as cucumber and onions and sometimes garlic are mixed in. A popular variety of raitha of northern India is Boondi raitha; tiny balls of fried gramflour, which may taste salty or tikka(spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kababs.ureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

that should be good for now.  oh wait. here is a suggestion from one of our fabulous work-for-shares, Denise: Her daughters love cream cheese and cucumber sandwiches with a touch of fresh chopped dill. 

8. Zucchini and Summer Squash - Grill it all. If you have a grill basket, cut any which way. if not, I suggest slicing everything the long way. I get out a big bowl, wash the veggies, slice em all, and toss in the bowl with salt, pepper, olive oil, and fresh chopped herbs. Italian dressing also works shamefully well. 
I suggest doing all of your grillable veggies at once if you don't have other uses in mind for throughout the week. Grilled veggies are a leftover delight to create other dishes out of: 
Grilled Vegetable Bruschetta, Grilled Vegetable Quesadillas with cheese, scallions, and basil. Grilled veggie sandwich or wrap with buttery lettuce, goat cheese, olive oil and balsamic vinegar. quiche, omelet etc etc

Zucchinis are wonderful sauteed in olive oil with basil, served with buttered pasta with lots of fresh grated parmigiano. or nice in a Frittata. or a risotto. or sliced and sauteed on the stove. 

9. The enormous Zucchini at the bottom of the box - this is what happens when you leave the plants unattended for two days, rather than one. But, I am giving you all a zucchini bread recipe and tell you not to try to sautee this monster or even grill it. The huge zucchini is really best for bread. The recipe I have calls for 2 cups, so i will often grate the whole thing and then freeze in 2 cup portions for the winter when I am feeling like baking. Here is the recipe: Preheat oven to 350. Grease 2 bread pans - I do butter and a very light dusing of flour or a sprinkle of poppy seeds.
Mix together the following in one large bowl: 3 eggs, 2 cups grated zucchini, 1 cup oil (I use organic Canola), 1 cup white sugar, 1/2 cup brown sugar, 2 teaspoons vanilla.  
In a separate bowl, combine: 2 cups flour, 1/4 teaspoon baking powder, 2 teaspoons baking soda, 3 teaspoons cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1 teaspoon salt. 
Add the dry ingredients to the wet ingredients (I suggest not all at once) Stir until combined. Pour into the two bread pans and bake 45 minutes to an hour, until the toothpick comes out of the center clean.

10. Potatoes. definitely the warm potato salad in any form is great. particularly with crumbled bacon. My cousin's wife made a killer cobb salad with the potatoes. She did boiled potatoes, (finely chopped red onion?), bacon, hardboiled eggs, grilled turkey breast and made a lemon vinaigrette with fresh basil - ousting her husband's 18 year Annie's Goddess dressing addiction for the evening in order to honor her wonderful creation. 
One of our CSA members, and a super massage therapist, has been slicing the potatoes thin, tossing with cayenne, chilli powder, and garlic powder, then broiling on a cookie sheet for a quick, tasty chip.

11. Parsley. my favorite right now is boiled new potatoes, butter, salt, pepper, chopped parsley.

Thank you for all of your kind support, everybody. Do send us an email to let us know what you've been cooking! 
Posted 7/24/2009 10:08pm by Christy and Chris Kantlehner.
Hi everyone!

this week has brought you lots of

Lettuce: i strongly suggest washing it all at once, spinning it dry, and storing it loosely packed in a plastic bag in the fridge for convenience from here on out.

Cucumbers: yay! finally lots of cukes. of course you can put them on a salad. they pair especially well with feta and good olives. but this is probably a good week to make a cucumber salad. before i go crazy with that idea here are a few simple things to do: cut them into  sticks and make a sour cream and dill dip - with a little salt, pepper, and lemon juice for adjustment. what refreshment. an easy thing to do is to slice up a few cukes, sprinkle with a pinch of salt and a pinch of sugar, then toss with seasoned rice wine vinegar and keep in the fridge. it's like a fresh pickle.  Chris and I have been enjoying veggie sandwiches with diced cucumbers, grated carrots, lettuce, grated cheese, basil,  and pickled hot peppers.  onto the salads. In Austria I loved the gurken salat (sp?). the dressing was a couple fresh cloves of garlic in the garlic press then some magic "topfen" cheese that I think can be substituted with sour cream, maybe a touch of plain yogurt or cottage cheese, salt and fresh herbs.  It was good with the cukes diced or thinly sliced.  
we should look up a recipe for that awesome Greek (?) stuff, Tzatziki? pause. quick wikipedia session: Tzatzikitzadziki, or tsatsiki (Greekτζατζίκι) is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually sheep's-milk or goat's-milk in Greece and Turkey) withcucumbersgarlic, salt, usually olive oilpepperdill, sometimes lemon juiceand parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes. 

what about that cooling Indian condiment, Raita? raita (also spelled raitha) (Urdu: رایتہ ) or pachadiis a South Asian/Pakistanicondiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cuminmintcayenne pepper, and other herbs and spices. It is prepared by frying caraway (zeera) along with red mustard (raie) and these mixtures are poured into curd. Vegetables such as cucumber and onions and sometimes garlic are mixed in. A popular variety of raitha of northern India is Boondi raitha; tiny balls of fried gramflour, which may taste salty or tikka(spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kababs.ureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

that should be good for now.  oh wait. here is a suggestion from one of our fabulous work-for-shares, Denise: Her daughters love cream cheese and cucumber sandwiches with a touch of fresh chopped dill. 

Torpedo Onions, Zucchini, and Summer Squash - Grill it all. If you have a grill basket, cut any which way. if not, I suggest slicing everything the long way. I get out a big bowl, wash the veggies, slice em all, and toss in the bowl with salt, pepper, olive oil, and fresh chopped basil. Italian dressing also works shamefully well. The torpedo onions should be trimmed at the bottom, and then at the top where it becomes green (feel free to use the tops in a salad or whatever), then slice once lengthwise - we liked them better sliced than grilled whole.
I suggest doing all of your grillable veggies at once if you don't have other uses in mind for throughout the week. Grilled veggies are a leftover delight to create other dishes out of: 
Grilled Vegetable Bruschetta, Grilled Vegetable Quesadillas with cheese, scallions, and basil. Grilled veggie sandwich or wrap with buttery lettuce, goat cheese, olive oil and balsamic vinegar. omelet etc etc

Zucchinis are wonderful sauteed in olive oil with basil, served with buttered pasta with lots of fresh grated parmigiano. or nice in a Frittata. or a risotto. or sliced and sauteed on the stove. a happy farmstand customer reported that the torpedo onions sauteed with her summer squash was just lovely.

Potatoes. definitely the warm potato salad in any form is great. particularly with crumbled bacon. My cousin's wife made a killer cobb salad with the potatoes. She did boiled potatoes, (finely chopped red onion?), bacon, hardboiled eggs, grilled turkey breast and made a lemon vinaigrette with fresh basil - ousting her husband's 18 year Annie's Goddess dressing addiction for the evening in order to honor her wonderful creation. 
One of our CSA members, and a super massage therapist, has been slicing the potatoes thin, tossing with cayenne, chilli powder, and garlic powder, then broiling on a cookie sheet for a quick, tasty chip.

 Swiss Chard. sautee in olive oil with garlic then use any way you like. or just steam it and serve with a pat of butter and dash of apple cider vinegar. I throw in coarsely chopped raw leaves to a veggie tomato sauce for pasta. I also add lots of chopped scallions and basil as the sauce is tossed with the pasta.

Basil. delicious on any sandwich, in salad dressings, with pasta, eggs, polenta, risotto, on bruschetta, grilled veggies, pureed with olive oil and frozen for later. the leaves can be washed, dried, and be packed into a little jar and covered with good olive oil to preserve the leaves for use all winter. my Italian aunt's sister gave me this tip - my impression was that refrigeration is unnecessary. a nice salad is good lettuce, halved cherry tomatoes, ripped basil leaves, and feta or goat cheese. it would also be nice in an Asian style lettuce wrap.
the key to cooking with basil for me has been to coat it immediately with oil as it goes into the pan. I usually add it at the last minute, and chop it at the last minute so the leaves don't get brown. 
Posted 7/17/2009 5:58pm by Christy and Chris Kantlehner.
Summer is Here Everybody!
and we have the yellow squash to prove it. It is hot and sunny and no one can complain! The eggplants are smiling and so are the peppers.

This week in your share:

2 lbs potatoes. yum. sunday breakfast? roasted for dinner. or the all-time favorite. boiled and mashed with a little butter.

2.5 lbs yellow squash. Prolific little buggers.  We love it grilled. Try a simple salt, pepper, olive oil, and fresh herb marinade. maybe add a splash of balsamic vinegar, too. or italian dressing always does the trick. You can slice them lengthwise and work them easily around the grill with a pair of tongs. An excellent recommendation came in from CSA member, Elizabeth Randall. She made a grilled vegetable bruschetta. She grilled her fresh onions, zucchini and summer squash, diced them up and added some fresh chopped parsley, extra virgin olive oil and asiago cheese. (i didn't ask if it was grated, diced, microplaned, melted on the bruschetta, etc). Then she put it on grilled bread. The trick at Al Forno was to start with good slices of excellent bread, grill over hardwood charcoal, then rub the crusty toast with a peeled clove of fresh garlic, effectively using the bread as a grater. Grate that clove down to a nub on all your bread and then add your grilled vegetable topping. Last year one of my volunteers brought me some soup she had made with yellow squash. It is already so buttery tasting, I am imagining it needed little more than onions cooked down in butter, then the diced squash, perhaps some stock, maybe a dash of cream before a puree (those immersion blenders are awesome for avoiding the whole batches in the blender ordeal).

1 large zucchini. I made a risotto the other day with a zucchini of generous proportions. First I diced an onion, got that softened in olive oil, then added diced zucchini, cook until just soft then add arborio rice. Stir until it crackles. Then add enough white wine just to barely cover the rice, let that soak in. Have some chicken stock heating (homemade is best but storebought will do - I threw in my onion peel and zucchini ends to make it more authentic :) Whenever the liquid has absorbed, add a ladle or stock. continue along in the kitchen, wash some lettuce, heat some bread, whatever. just don't forget to check and add more stock every once in a while. when it's all finished taste for salt and pepper, and a nice flourish of fresh grated parmigiano and some fresh chopped herbs is real nice. a pat of butter never hurts. We reheated the leftovers with a jar of tomatoes I had dried last summer and covered with olive oil and has preserved in the fridge until now. 


 Fresh red onions. Purplette or Tropeana Lunga (the red torpedo onions). We have more work to do in the test kitchen to determine if one is sweeter or sharper than the other. I think the torpedo onions would be beautiful roasted or grilled. The other ones would be just as good, though. The rounder purplettes may be easier to handle for dicing and throwing in a salsa, tabouli, or chopped salad. 

Cucumbers. Grammie taught me when I was a kid to eat them by the slice with a shake of salt. They are so nice in a salad. When you are getting "too many" cucumbers I will start giving more creative ideas. Okay,  How about

Carrots. so tasty. ditch those lathed baby carrots sprayed with chlorine and from a large carrot anyway. slice up some sticks and enjoy. or feature them as a side dish. or grate onto a salad.

Three heads of lettuce. This crop did really well and two whole beds seem to be getting ready at once. Hope you have learned that children dig salad spinners (if you have kids, of course. if not - find your playful spirit and spin, pump, or pull the string!)

Swiss Chard. summer spinach substitute. 

Scallions. always good with melted cheese. especially in a quick Quesadilla with some chopped red onion, cilantro and lime juice My uncle Neal made me try a peanut butter scallion sandwich. crazy but good. lengthwise slivered scallions are the crunchy, curly secret flair that finishes Al Forno's grilled pizzas.

Cilantro and Parsley. see previous emails and browse Tuesdays email, which I usually post as a blog entry.


that's all, folks!


 
Posted 7/15/2009 7:03am by Christy and Chris Kantlehner.
Hi Everyone!

I hope you have all been soaking in the sunshine. Certainly our plants have been basking. Finally we have cucumbers, zucchini, and summer squash and it is time to turn under the peas. The very first cherry tomatoes have begun to ripen but I have spied some late blight at the end of two of my rows of our first planting of tomatoes. I have been resigning myself to going out and destroying the poor little guys that are laden with green tomatoes.  Phytopthora is the fungus that causes late blight (think Irish potato famine) - it can wipe out whole crops of tomatoes and potatoes: my favorite and chris' favorite crops! That is my biggest concern for now, but all in all we cannot complain about the season so far. Our well-drained soil and awesome flexible farm crew have allowed us to just manage to get things done despite the thunderstorms.

july 14th's box has brought you:

carrots
lettuce
cucumber

sounds like a salad so far

zucchini and summer squash. these are great sliced lengthwise, tossed with a quick marinade - perhaps a balsamic and olive oil, and thrown on the grill. I made a good zucchini risotto for lunch the other day. finished with basil and parmigiano. the larger zucchini was fine for this - just diced kind of small and tossed in with the onions.

salad turnips. always good sliced and sauteed briefly in butter. you could take some of the smaller carrots and roast little turnips, little carrots, and some of your little onions with a roast of some sort. or pretend they are white radishes.

swiss chard. steam and serve with a pat of butter. chard is a summer spinach substitute. It can be nice sauteed with garlic and oil and put on a pizza or stuffed in a calzone or accompanying ricotta raviolis. try it with caramelized onions, golden raisins, and finished with toasted pine nuts and a nice feta or goat cheese - that would be good with a grain - perhaps a rice pilaf or couscous.

new potatoes. heavenly little treats. i like to scrub them and boil whole. when fork tender, drain the water, allow to steam a moment with the lid askew to get rid of any remaining water, then take a fork and knife and kind of haphazardly try to get uniform size chunks in the pot. at this point you can add butter and parsley or dill or chives or maybe some sauteed onions and kale with curry powder or peas and crumbled bacon (bacon is always a tasty addition). taste for salt and pepper. perhaps a little cream or  some mayo and lemon juice would be a nice touch, depending on the style of your warm potato salad style. They are great halved and roasted on a cookie sheet in a 400 degree oven, tossed in oil w/ S&P and herbs if you're inspired.

Purplette Onions. fresh red onions. red onion is delicious chopped fine and sprinkled with salt, chopped cilantro and the juice of a whole lime. the salt and citrus tend to neutralize a little of the raw onion bite and this little combo is a wonderful basis for guacamole - just add a chopped avocado or a mango for salsa. or just put it in a wrap with rice, refried beans, cheese, a dash of hot sauce, sliced buttercrunch lettuce, maybe diced sauteed zucchini. I always keep tortillas on hand for quick lunches of wraps or quesadillas. These onions would also be nice grilled or roasted either whole or halved. I kind of picture then accompanying a grilled or roasted fish.

Cilantro. great with the onion and lime as described above. great with a tuna salad. a nice treatment for fish or shrimp. It seems the best shrimp I've had was marinated with lime juice, cilantro, and tequila (?) then broiled until just tender. look up some asian dishes with cilantro. our bunches include the roots which are sometimes required in authentic dishes.

Scallions. My uncle Neal made me try a peanut butter and scallion sandwich. It was strangely good. something Thai about it maybe. but some more likely combinations usually are with cheese or eggs. scallion bottoms sauteed with a little butter, then scrambled with good eggs, finished with some cheese and scallion tops is just terrific on toast. scally's are great with in cheese quesadillas or in that magic 7-layer bean dip my aunt serves.

Thanks for being our loyal supporters and being patient with me on these emails! It is hard to muster inspiration after the very long harvest/market days. I'm off to the fields to dispose of infected tomatoes :( and then plant our next round of zukes and cukes and melons :)


 
Posted 7/8/2009 4:40pm by Christy and Chris Kantlehner.
Howdy folks!
Better Late than Never. It's just another thunderstorm at White Barn Farm. We spent all morning prepping beds to be planted and the weather was very cooperative even during a visit from the crew at Rabbit's Dance Farm in Cumberland.  They wanted to see how our Waterwheel Transplanter worked and have a ride on the giant gadget. We did manage to plant one bed of lettuce, and now the skies have opened up and it is time to email you all about what is in your share this week:

Zucchini. the very first ones! When they are still fresh, novel, and valued! Everyone knows that during the peak of the harvest season in Lake Wobegon, at least, car doors and screen porches must be locked or you will for sure end up with a grocery bag full of zuchhini placed inside. i don't really grow tired of zucchini, folks. It is versatile and can be featured on its own or included in lots of other dishes.  It is great to throw on the grill - a quick marination in olive oil with salt, pepper and fresh herbs is good. They can be sliced lengthwise and grilled in strips, cubed for a skewer, or sliced for a grill basket. Today I sliced some fresh pearl onions, diced some zucchini, and sauteed pretty hot with a little olive oil, salt, and pepper to get a little browning and no sogginess.  I put that on top of little tortillas, heated in the toaster oven with some slices of Cabot cheddar and scallions. I finished the little creation with chopped cilantro and hot sauce. I did a second round as we ate the first round.
An excellent simple pasta I learned from Marino at L'Aperegina in Corvara, Italy was Spaghetti with zucchini and basil.  Start hardboiling a couple of eggs - or if you like egg salad sandwiches make those the day before and set aside two yolks for this recipe.  Start boiling the pasta water with a good palmful of kosher salt. The zucchini is sliced very thin, at a bias if it is small. Sautee in olive oil until tender. Meanwhile, pluck the basil leaves off the stems, slice a few times and throw in the oil as the zucchini finishes cooking, making sure it is tossed in the oil immediately so it crisps a little bit and doesn't turn brown. Put two yolks of the hardboiled eggs in a little bowl and fork mash into a couple tablespoons of butter at room temperature - this is the secret thickening trick for the "sauce" and it is still good without it if you don't feel like hardboiling eggs.  Cook the spaghetti - read the cooking time on the box and set a timer - don't overcook! strain and throw together with the zucchini and basil, then mix in the egg and butter paste. Finish with plenty of fresh grated parmigiano.

Basil.  We bagged handfuls of basil during a downpour so it should probably be taken out of its bag, washed and spun dry and kept in a plastic bag in the fridge. Basil is an excellent flavor to add to all sorts of things. Chris likes when I add it to a sandwich. It is always nice with a red tomato sauce.


New Potatoes. I adore these little jewels. They are Dark Red Norland potatoes. This is a quick little peek into our potato crop which looks beautiful so far.  The plants have not matured all of their tubers yet so I kind of felt like a robber digging into the earth for these little beauties. We got inspired to dig up red, white, and blue potatoes for the 4th of July Roadside Stand.  They are excellent boiled and mashed with a fork and some butter salt and pepper. some chopped parsley is a great addition. Check out one of my latest blog entries (about the stand being open the 4th) to find a good recipe for warm potato salad with sugarsnap peas - all the ingredients are in your share except optional crisped bacon, a squeeze of lemon, mayo, S&P.

Tuscan Kale. Just a small bunch. This variety cooks down very tender and bright green in olive oil with slices of garlic.  Sautee it and freeze it if you are tired of kale.  I added some cooked kale to a pasta with fresh onions, anchovies (I used the other half of the tin to make Caesar dressing for the Romaine), lemon peel, and tomato puree from last season.  I used Penne pasta and pecorino romano cheese.

Parsley. I made sure to include at least a little bunch in case you wanted it for the potatoes.

Scallions. Excellent with melted cheese on a tortilla. Add to an egg scramble.

Pearl Drop Onions. I have more experimenting to do with this type of onion, but I have been using them whenever I would use regular onions.  I think they would be really sweet on the grill. or halved and roasted in the oven. they could be in a nice medley of roasted vegetables.

Bunch of Spicy Arugula. Cut above the roots, wash, spin dry and get ready to eat.  It is a nice salad green to have with a simple lemon juice, sea salt and olive oil dressing as an accompaniment for a plate of sliced salami, sliced mozzarella, some good olives, and good bread. Chop it fine and use it like an herb in a pasta salad (or rice, bulgur, couscous, etc). Bacon, arugula, mayo is a good stand-in for BLTs for now.

Head Lettuce. Romaine - good for Caesar salads. make your own croutons for a really classy touch.  Red Cross is the red butterhead - very tender. nice leaves for sandwiches or salads.  and Hyper Red Rumple-Waved, the loony name of Chris' choice from the seed catalog. A very nice red leaf, Chris.  

Beets. Keep roasting. A grated beet salad is good too. I'm thinking grated carrots, beets, ginger, with a little lemon and apple juice. Eat the tops if you are craving greens.

Sugarsnap Peas. Try them in the potato salad. or just eat 'em. They are a really nice side, just sauteed in butter.

Thank you for hanging in there with all of your cooking powers! I hope you are all finding new healthy, tasty habits forming.