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

2 green peppers

1 little eggplant

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

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

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

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

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

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

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

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

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

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

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

So. . . . this week we had:

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

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

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

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

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

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

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

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

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

3 heads Lettuce. Salad and sandwich city. 

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

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

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

What will White Barn Farm have this week?
  • ZUCCHINI (including mondo zucchini-bread whoppers for half price)
  • the first full-sized TOMATOES and pints of little tomatoes
  • HOT PEPPERS (Hungarian Hot Wax, Serrano, Jalapeno)
  • limited beets, carrots, cucumbers, basil, eggplants, green peppers.lettuce
  • and other special guests  . . . 

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

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

Posted 7/15/2010 8:14am by Christy and Chris Kantlehner.
Hello Everybody! 
First of all, thank you for the rain dancing. The plants are so delighted to get a drink!
In this week's share you found:

1 Eggplant. The very first ones. When I have just one of these guys I usually end up dicing it up to put in a sautee with other veggies. We had a nice lunch of tostadas on Tuesday: tortillas with some leftover rice and grated cheese topped with diced eggplant, summer squash and zucchini that had been tossed briefly in some olive oil with salt, pepper, and fresh basil. Those went on top - they were baked in the oven on a cookie sheet (until that was taking too long and we had to microwave them). Serve with scallion tops, hot sauce and sour cream. yum. Eggplant is really nice on the grill, too. Make sure to marinate in oil, at least - a salad dressing works great, soy sauce and sesame oil can be nice touches. If you're grilling some zucchini anyway - why not throw on the eggplant?

Parsley. You've definitely seen this one before. Don't forget parsley paired with fish, if you are making a chowder or just roasting some fish. parsley is a perfect touch. Tabouleh is a great parsley-centered dish to look up - wonderful with hummus, pita, and some fresh veggies.

Carrots. Cute little bunches. Carrots are a great base for lots of soups and sauces. Bolognese sauce is wonderful with some carrot for sweetness in the base. Shredded carrots are a staple for my salad routine. Roasted carrots are delicious - carrots, torped onions, and new potatoes would roast together nicely - perhaps with some chunks of garlic and fresh rosemary. A nice side for something different is carrots sliced on a bias and sauteed with some olive oil and a touch of butter, a splash of OJ if you think you need a little liquid to cook them, and finished with a fresh grating of ginger and a sprinkle of brown sugar (if you like). 

Dill. Great with fish. lemon, butter, dill, and white fish. How about a sour cream veggie dip? The new potatoes, boiled, diced into chunks, and tossed with a little mayo, lemon juice, and fresh dill, make a lovely potato salad.

Torpedo Onions. This variety is called Long Red of Florence (last year we had Tropeana Lunga, some of you may recall). This is a fresh onion. The bunch will keep best in a plastic bag in your fridge. When we start harvesting onions for storage, curing them and cleaning the tops off - those you can keep in a basket on your counter or in an onion bin. I'll let you know. Fresh onions tend to be a little sweeter. Their sugars are even more concentrated when cooked - roasting or grilling is great. You can also slice them into little rounds for a salad, burger, or sandwich or dice them into any sort of salad -grain or tuna, potato or pasta, whatever.

Scallions.  I can't bear to not use onions in cooking. My mom is visiting and sensitive to onions, so I've been substituting the milder scallions for onions with good success! The other day I made a sautee of scallions and half-moons of zucchini while I food processed some basil with good olive oil, salt, and lemon juice for a quick pesto pasta with spaghetti, toasted pine nuts, and parmigiano. The scallion tops are perfect for the potato salad, a green salad, eggs, nachos, or anything with a tortilla and cheese.

New potatoes. Who knew potatoes could have so much flavor? I adore these little taters. I took two large, ugly ones home from the stand the other day and sliced them thin and put them on the tiny toaster oven tray (too hot for the whole life-sized oven!). I snipped a few springs from my Rosemary plant, tossed with olive oil, salt and pepper, and voila. 400 degrees for 20-25 minutes, flipping once with a spatula. They came out just slightly al dente, but so delicious - not undercooked, just full of good texture. I highly recommend making a fresh potato salad. Warm potato salad you can serve with dinner, the leftovers are perfect cold with lunch. Try a variation on the recipe I put up last week.

Zucchini, Summer Squash, and one odd guy: Eight Ball round zucchini, patty pan, or flying saucer. They can all be used the same way. Sauteed or grilled are my favorite. These veggies lend themselves easily to a quick pasta or a stir fry. For something different try my mom's Zucchini Bread or fellow CSA member, Jill's recipe for Zucchini Chocolate Chip Cookies.

Lettuce. Thank goodness for all the varieties of lettuce. Diffferent ones are great for different weather. The red-tinged variety, Magenta, holds well and has some good crispness that makes you want to put it on a burger or a sandwich. or just make a nice side salad. My Auntie Ann gave me this delicious recipe for Maple-Ginger Vinaigrette salad dressing, if you feel like jazzing up your salads. Toasted nuts or seeds, a nice cheese, dried fruits, and shredded carrots make a winning combo before cukes and tomatoes are on full blast.
Posted 7/14/2010 10:01pm by Christy and Chris Kantlehner.
This Saturday, July 17th, we at White Barn Farm are proud to make available good meat for our customers. Our dedicated young farmer friend, Floyd, from Barre, Mass, will be down for Saturday's market with packages of a variety of different cuts of pork and beef in his freezer on wheels. Floyd raises heritage breed pigs that root around, grazing and foraging, and eating grain as well. He shares marketing responsibilities with another local farmer in his area who raises grass-fed beef. Some of you may be familiar with Floyd from last year's Thanksgiving sale and this year's Plant Sale. His website is We highly recommend the quality of this meat. Do be aware that the leaner meats that are produced by raising animals in a more natural environment require shorter cooking times. Marinating or brining is sometimes the best way to ensure the moistest, most delicious pork chops, for example. The good conscience is just a bonus!

So come meet Floyd on Saturday. We'll be at the stand, as usual, with a wide selection of seasonal veggies. This week we will have new potatoes, carrots, zucchini, torpedo onions, scallions, the first few string beans, and several other guest stars . . . . All season long we'll be selling our flowers, eggs from Brambly Farm in Norfolk and honey from our two beekeepers at Franklin Honey and Honey Gardens Farm (Wrentham). Stay tuned for an upcoming day that Franklin Honey will come to sell their awesome bee products (lip balm, beautiful soaps, hand salve, candles).

Hope to see you this weekend!
Thanks for all of your support so far this season! We've been especially impressed at how willing you've all been to try new things and then share great recipes!
We wish you good eating!
Chris and Christy at White Barn Farm

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

In the grassy field across the street from 458 South St. in Wrentham (on 1A between Wrentham center and Wampum Corner).  Please be careful pulling on and off of the road - we Mass drivers are nuts!
Posted 7/8/2010 10:55pm by Christy and Chris Kantlehner.
Hi everybody!
It is just sweltering. Dustbowl city. get out your maracas. start dancing for rain, everyone! we have been sprinkling as much as we can but there is nothing like a good soaking rain. the crops actually look surprisingly healthy, for the most part. we have had to continue to plant and seed and harvest and weed, of course. I apologize for letting you go a few nights with no description of what's in the box!!!
Let's see. . . . .

Basil. A pesto bunch. Of course you can use it however you want!!
Pesto: Rinse and dry the leaves. Place in a food processor. Drizzle a generous amount of olive oil over the leaves before you begin. Pulsing helps get all the leaves to incorporate. Add a pinch of salt. If you want to freeze it at this point I find this to be a versatile base for later recipes. You can add it to a pasta sauce, toast nuts and add cheese for a pasta, or use it under the skin of a roast chicken, or basted on some striped bass, or for a veggie lasagna, or for chips or pita or crackers. The key to making pestos and salsas and such  is to taste and adjust. Lemon juice can be a good touch. Fresh garlic is almost essential - but for the pastas you can just cook the garlic in olive oil, add the cooked pasta, then remove from heat and stir in the pasta, basil puree, toasted pine nuts, walnuts or whatever, and finally the parmigiano and some fresh cracked pepper.  One of our excellent roadside stand customers, and a member of the Wrentham Open Space Committee, sent along this nice recipe, which calls for pesto: “Christmas in July” Sugar Snap Peas

New Potatoes. I adore these little rubies. They are Dark Red Norland potatoes. This is a quick little peek into our potato crop.  The plants have not matured all of their tubers yet so we are kind of like robbers digging into the earth for these beauties. They are excellent boiled and mashed with a fork and some butter, salt and pepper. Some chopped parsley is a great addition. I should mention that these are new potatoes - their skin has not hardened and they are not for storage. They should be dried and placed in a plastic bag in the fridge (as should just about everything in your share). I am a huge fan of warm potato salads. Variations abound! Be creative. Here is the potato salad recipe I discovered last year: boil whole, clean, new potatoes in salted water. Meanwhile, snap and unzip the sugarsnap peas and slice them in half. Put them in a colander strainer of some sort (preferably all metal and with a handle). Chop up some scallion greens and parsley and juice a lemon. get out some mayo and some leftover cooked bacon if you have some from breakfast. when the taters are fork tender, fork them into your serving bowl, use a fork and knife to cut them into quarters or whatever size you like. Now you can blanch your prepped peas - submerge them in the boiling potato water until bright green. lift them out and throw them into the potato bowl, add the parsley, scallions, bacon bits, salt and pepper. add a few good dollops of mayo. i'm sorry purists - I used Hellman's, but homemade mayo is top notch.  mix it up, add the lemon juice. taste for salt and pepper and serve right away. yummy warm potato salad.

Pearl Drop Onions. I have been using them whenever I would use regular onions.  We have been loving them thin sliced on burgers and sandwiches. They are really sweet on the grill. I suggest skewers of whole or halved onions and skewers of zucchini chunks to cook on the grill alongside whatever else is cooking. I'd do the separate skewers because the onions should take a little longer. Make sure to at least toss the veggies in some canola oil and salt and pepper before grilling - or use your favorite dressing as a marinade (Newman's olive oil and vinegar?) They are great halved and roasted in the oven. They could be part of a nice medley of roasted vegetables.

 Zucchini. 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. 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. We find cooked zucchini adds itself easily to burritos, nachos, an egg scramble, whatever.

Cucumbers. fabulous on a salad. great on a sandwich. I love to make a little bowl of sliced cukes with a tiny spoon each of sugar and salt and several good dashes of seasoned rice wine vinegar tossed with them. the cukes seem to sweat a little of their water to the mix, so after an hour or so the liquid covers them. This is a great quick side to bring to a potluck or put out at a BBQ. Great for kids and adults to snack on. Keep covered in the fridge for a great fresh pickle. Cucumber spears are great for dipping in herb dip or hummus. 

Carrots. Crunchy snack. great in a stir fry. Grated carrots are a standard addition to salads and tuna sandwiches and veggie wraps in our kitchen. Ditch those lathed "baby carrots" Take a few minutes to scrub these. Heck, even peel them and chop them into sticks for convenient snacking. Just keep them sealed and don't let them get dehydrated. Carrots and ginger are friends if you feel like cooking or juicing . . . 

Sugarsnap peas. Barry's pea recipe, up in the pesto section, is a great one. My brother even added some sliced peas to the burritos he made for us tonight, along with zucchini, summer squash, mushrooms, and our first little eggplants. Delicious. I'm sure no one is having trouble going through the little pint of peas in the share :) This is probably the last week for them. Peas are fading, even faster than usual in this heat. The short, early varieties got untrellised, mowed and turned under yesterday, in fact. Today, our main crop of cucumbers took their place. The green beans are flowering and seem to making it through the leafhopper invasion. Perhaps those are our next leguminous veggie to be in the box. Seeds of soybeans, dry beans, and shelling beans went in the ground today. Pole beans should be in tomorrow. Really, get out the grass skirt, castanets, whatever it takes. We need you all rain dancing!

Lettuce. We hope you are getting to expand your horizons of lettuce varieties through this program. Isn't biodiversity awesome?

Beets. Roast em and put em on that lettuce. beet and avocado is another nice combo for a cold salad. If you're AC is making your kitchen arctic, perhaps you may be inspired to roast a meat with some carrots, new potatoes, beets, and pearl onions in the pan. Maybe in a foil packet on the grill?

I could be forgetting something. The heat has all but melted my brain. A kind customer stopped by the other day with eleven dollars, since I had given her the amount she was to be charged instead of her change at the stand. Good natured people in our community, I say! Please let me know if you are having a hard time finding a good way to eat any items in the share. I consider lunchtime our test kitchen time. Also, there have been two incidents I know of in which an item from the share was missing. We are not a mechanized assembly line, merely humans trying to make sure we have put each item in each box. It may be a good idea to root around in the box you grab, comparing it to the display share. If you find something missing, we probably can give it to you from the stand. Thank you again for returning your boxes! If you aren't sure how to break them down without ripping them, just leave them whole and ask me at the stand.

Thank you for your patience everyone!

Take Care!
Christy and Chris at White Barn Farm

Posted 7/1/2010 10:43pm by Christy and Chris Kantlehner.
Hi everybody!

What a good season so far. We could use a good rain soaking, but the air is beautiful!
Thank you for all of the loyal and regular patronage, customers. We are having fun getting to know everyone and we think it is cool to provide food for our neighbors. That seems right.

Well, one of our customers called today and asked if we would be open this weekend, thinking of the holiday. She suggested, "you might have a life and be going off for the holiday." I jokingly assured her that we have no life and will certainly be here. Just teasing, Pamela! We do have plans to head to a music festival in Maine for the fourth. I'm bringing the hula hoop and our angel worker, Meg, will water the greenhouse. Meg's the one who makes the flower bouquets this year. 

Friday 3pm-7pm and Saturday 10am-2pm

We will be back Tuesday and open from 3-7pm as usual. and so on until we turn into pumpkins on halloween.

We will have:
plenty of lettuce
plenty of beets
limited cucumbers
swiss chard
pearl drop onions (at least Saturday)
limited basil
maybe arugula (if it isn't all flowering)
red cabbage
sugar snap peas
snow peas 
Eggs from Brambly Farm and possibly some Pampered Poultry eggs
Local Honey from Roger at Franklin Honey and from Ken Oles, who both keep hives here at White Barn Farm
and, of course, gorgeous cut flowers!!! :)

Hope to see you there! Happy Fireworks! 

Note: We don't grow sweet corn. I recommend Cook's Valley Farm in West Wrentham, although I'm not sure if it's ready yet. I just checked their website and it says greenhouse tomatoes are available at their farmstand. We have a couple of small red "Glacier" tomatoes ripening in our field (they were seeded and set out early under row cover). Nothing really to speak of - yet. The Cooks also grow raspberries, blueberries, and peaches (which we only grow here in our dreams of the future). They are expected to ripen up to two weeks ahead of schedule this year. 
Posted 7/1/2010 7:11am by Christy and Chris Kantlehner.

Hi everyone! We hope you are enjoying the newcomers this week! Zucchini, Carrots, and Cucumbers! Whoopie! I'm a day late here, hopefullly the share is familiar enough and the new items are common enough that you've been cooking up a storm already! We have been impossibly busy. Tomatoes require lots of attention. They do look good, though. Healthy and robust. We have them all staked and tied up as of 7:30 last night. The weeds are going crazy in the other areas. We've had to call in members of our "panic list" to help us bust out some of the projects that need to be done around the farm. What a wonderful breath of fresh air yesterday morning! We have been melting and drinking water like cattle. How nice to have some cool, non-humid air! One thing we should all do is a little rain dance. Our farm needs water! I wish you a happy fourth of july this weekend!

Scallions. Still the onion of the share. Cooked or raw is great. In a potato or pasta salad is lovely.

Sugar Snap Peas. Sautee w/ a little butter or olive oil and finish with some cracked sea salt. Sometimes I add these to a potato salad. While I'm boiling the potatoes in a deep pot with enough water at the top, I'll throw in the peas to blanch them in the boiling water. After three minutes or so they should be bright green and you can scoop them out with a metal strainer (or a slotted spoon in a pinch). A sautee of vegetables is delicious as well. I imagine scallion whites, carrots, diced zucchini, and snap peas would be a beautiful and delicious side of veggies.

Snow Peas. These would be great for a stir fry this week. Sliced, they are nice to throw in a salad or cole slaw.

Kale. The last until the fall crop. Lots of people have been talking about kale chips. Make sure to strip the leaves off the stems, as this heat has made the stems pretty tough. You can sautee the leaves with garlic and olive oil. Chop the cooked kale and throw it into an egg scramble, a frittata, a pasta salad. We like to do some kale with home fries. Fry up onions, garlic, and kale in a cast iron skillet, then add parboiled potatoes, salt, pepper, and maybe some secret seasonings: curry, paprika, chilli powder, fresh herbs. Great weekend breakfast. 

3 Heads Lettuce. Salad with cucumbers!!! perhaps even some sliced or shredded carrots! Maybe you even have a few radishes from last week to slice thin and throw on. Lettuce is a burger's friend, for anyone who may be grilling this weekend.

Zucchini. They made it through the striped cucumber beetle feast. My mom used to slice them in rounds and sautee with olive oil and a little butter, salt and pepper. I have fond memories of that summer treat. Zucchini is great on the grill. You can slice it lenthwise in long, flat slices so it won't fall through the grill, or put chunks on skewers or put in in a grill basket. Either way, make sure to toss it with some oil first (canola oil withstands higher heat - make sure it's organic to avoid GMO canola), salt or soy sauce, pepper, and fresh herbs if you like. One simple pasta that I observed at a little B&B I was working at in Abruzzo, Italy was Zucchini and Basil with spaghetti. Amazing. Here are the secrets: Start boiling the generously salted water for spaghetti. Start hard boiling two eggs - Grammie's method: put the eggs and cold water in the pot together. Turn on high and set the timer for fifteen minutes. When they're done, run cold water over the eggs so they can be peeled. Take just the two yolks and mash them in a little bowl with several tablespoons of room temperature butter. Save the whites for something else or throw to the compost or a pet. Very thinly slice the zucchini and sautee it in olive oil, then add a good amount of slivered basil, immediately coating it with the oil so it doesn't brown - stop cooking the zucchini before it becomes translucent. Cook the spaghetti according to the cook time on the package, drain (don't rinse), add that to the zucchini and basil. Mix a little bit (tongs are good for this) then add the butter/yolk mix, taste for salt and pepper, and add a cup of fresh grated parmigiano. Voila. If you want to make the most of boiling the eggs, you can do a bunch and use them for deviled eggs, egg salad, or a naturally convenience packaged snack.

Basil. try the pasta with zucchini and basil. or slice it and add it to eggs. put some on top of garlic bread, put it in a pasta or potato salad. put it on a veggie or turkey sandwich.

Cucumbers. Slice or dice onto a salad. We enjoyed diced cucs mixed in a bowl with some feta, mint, basil, parsley, and olive oil. We had that in a pita pocket with hummus. Perfect hot weather lunch.

Carrots. the first little cuties. scrub and snack. or cook (sautee or roast). or grate into a salad. Enjoy!

Posted 6/23/2010 9:13am by Christy and Chris Kantlehner.
Hello CSA team! We hope you are getting into the routine with your share each week. You are all so pleasant and we appreciate your support and excellent responsibility returning the boxes and coming to pick up during pick up hours :) Things are looking pretty good at the farm. Plants are healthy although we have way too many striped cucumber beetles munching on our cukes and zukes, but the plants are still strong and we expect to put zucchini in the share very soon! We are using a white kaolin clay that can be made into a solution and sprayed on the young curcurbits (melons, cukes, winter squash, zukes) to whitewash them and trick the insects. maybe. The infestation was already strong, so they are not really gone, but at least the leaves are not skeletonized overnight with their whitewash disguise. Our potatoes look good - they are in flower right now and are growing tall and lush. The Colorado Potato Beetle eggs have hatched into gooey orange larvae that we have to go and squish. The presence of tons of twelve-spotted ladybugs that eat CPB eggs and spined soldier beetles and even yellow jackets, who eat the larvae, is a great reward for not using any insecticides on the farm. Love to see those natural predators! We finished mulching all of the tomatoes with straw yesterday. Now it is time to stake them. Broccoli is done and mowed and disked in, and it is time to plant the seeds for our fall cabbage and broccoli crop! The pea trellises are becoming a jungle. We hope you enjoy all the fruits of the farm!

Beets. I really can't recommend highly enough roasting your beets and keeping them on hand to add to a salad with goat cheese, blue cheese, even feta. For something really different - I added a Beet Chocolate Cake recipe to the website. A farmstand shopper suggested what she calls a beet casserole - to me it almost sounds like dessert: She slices the beets very thinly on a mandoline, puts in a casserole in layers, and just covers with a little bit of water with lemon juice and a couple teaspoons of sugar. cover and bake. I've got to try this!

Sugarsnap Peas. These peas are a fun and yummy snack for kids to eat raw. Somehow, they taste even better sauteed in a pan with a little butter until they are bright green. I always snap their stem end and unzip the string, for raw or cooked. These peas are great to add to a pasta salad or potato salad - maybe cut in thirds or halves.

Red Cabbage - full of flavor and nutrients! Thinly sliced red cabbage can be added to any green salad for a little color and crunch. Sweet and Sour Red Cabbage is very tasty and a nice accompaniment for all sorts of dishes, especially grilled meats, particularly spicy sausage. It is nice to mix with green cabbage in a slaw, if you have some left from last week.

Dill. make an herb dip - sour cream (maybe part yogurt) and dill, maybe some parsley, garlic powder. Make your own boursin herb spread - butter and cream cheese in the food processor with herbs (perhaps parsley and dill this week). Use as a fancy spread for crackers or sandwiches - veggie or roast beef.  Dill is an excellent friend to salmon. A quick sauce can be whipped up with sour cream, lemon juice, and dill. You can make a compound butter - butter in the food processor with the dill - form into a log with parchment paper and you can slice off a pat whenever you want to add it to fish you are grilling or roasting. An herb butter will last for ages in the freezer. Lemon, honey, mustard, and dill with some oil and vinegar can make a nice salad dressing. Some cole slaw recipes have fresh dill. One of our most loyal farmstand supporters and neighbors was taking home a bunch of dill to add to homemade salmon burgers - she had frozen salmon to thaw and food process with bread crumbs, an egg, dill, salt and pepper, maybe some dijon and lemon.
Parsley. A touch of parsley can add such brightness to most any dish. There are lots of nutrients in this supergreen leaf. I like to give the parsley treatment to all sorts of things: Creamy Polenta, Risotto, Soups, Bread Crumbs for Oven Baked Chicken, Salad Dressings, Marinades, Egg Scrambles, Salsa, Mayo, Sandwiches, you name it. It is important not to overpower your family/dinner guests with the entire bunch of parsley on one dish. It does have a strong flavor, which not everyone loves like me. Parsley is the counterbalance to garlic in terms of breath freshening. A small bunch in a batch of pesto gives a nice balance to the fresh garlic. One of my favorite things as a kid was boiled potatoes with butter and parsley - good olive oil would be a fine substitute for the butter. How about on that pasta or potato salad or on a beet salad?

Lettuce. Romaine - make a homemade Caesar! Butterhead - so good in a salad with thinly sliced radishes and White Balsamic Vinaigrette. One CSA member was making Korean BBQ Beef at home, and had it wrapped in butterhead leaves with a little of the sauce. Two heads of greenleaf. Perfect burger and sandwich and salad lettuce. Good Crunch.

Scallions. We have been adding them to everything. With fresh scallions you can pretty much use the greens right up to the tops. Perfect to finish any Mexican dish or a stir-fry or to add to a green salad or a cole slaw. I love to have them with eggs. Or add to that pasta salad or potato salad with the peas.

Radishes. crunchy royale! nice variety :) The salad with butterhead really is good. Radishes were in that slaw recipe from last week. Try some thinly sliced, salted radishes on buttered bread. You will swear you are in France. How about on that roast beef sandwich with homemade boursin and crunchy lettuce?

Green Chard. Perfect side for that salmon. Add cooked, chooped chard to pasta with cheese. Try it in a veggie lasagna. I usually use the old garlic and olive oil method. Chard is not bad just steamed up. I like to add a tiny pat of butter and a dash of apple cider vinegar in that case. Chard could be nice with potatoes and onions in a home-fry situation. This is mature chard, so I suggest tearing the leaves from the stem, kind of stripping the greens fromt the thick, maybe stringy stem. The stems are full of nutrition and flavor - I would just chop them finely and add to the pan to cook first if you choose to use them. Chard is great for an omelet, frittata, or quiche. It can be thinly sliced to add to a soup or a stir fry. You can make chard pie - in the spinach pie style.

Hope you are inspired, everyone! Keep those ideas coming! Browse cookbooks and the web for more ideas and recipes. Happy Summer!