Welcome to the blog.
Posted 11/20/2009 10:20pm by Christy and Chris Kantlehner.
Our Season Finale: The Thanksgiving Sale 

Saturday 10a - 4p November 21st at the 
Trinity Episcopal Church in Wrentham 

(the church is right on 140 in the center of Wrentham. Just a few driveways towards Foxboro from the center traffic light at the intersection of 1A and 140.
The address is 47 East St., Wrentham, MA 02093)

We've been hauling in roots and cutting and picking and washing and packing. The van is ready to roll, stacked to the ceiling with: leeks, carrots, red radishes, parsnips, turnips, bunches of arugula, swiss chard, kale, potatoes, yellow and red onions, green and red cabbage, butternut squash, shallots, a wee bit of garlic, bunches of popcorn on the cob, crates of pumpkins, spinach, mustard mix, pea tendrils, bok choy, escarole, frisee, little lettuces, and lots of broccoli. parsley, sage, rosemary, and thyme. and more I am sure!

We've bagged up 50 lbs of organic cranberries that we picked up from Cranberry Hill Farm in Plymouth. 

Nate, Floyd, and Roger are all on board to round out our selections: 

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em. 
Consider storing locally grown potatoes, onions, apples, turnips, cabbage, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

Posted 11/10/2009 1:01pm by Christy and Chris Kantlehner.

One Day Thanksgiving Sale 
Saturday 10a - 4p November 21st at the Trinity Episcopal Church in Wrentham 

The season finale for White Barn Farm
Come stock up for the feast and the winter ahead . . . 

In addition to our produce (potatoes, onions, shallots, garlic, butternut squash, turnips, cabbage, kale, broccoli and more), 

several other local farmers will be there to round out the selections!

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

We are buying in organic cranberries to sell from Cranberry Hill Farm in Plymouth

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

It should be a jolly atmosphere. Perhaps we'll find some friends to liven the mood with some folk music . . 

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em.
Consider storing locally grown potatoes, onions, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

Posted 10/28/2009 8:58am by Christy and Chris Kantlehner.
Hello everyone!

We can't believe it either. We made it through our first year of the CSA. 
We will be sending an email soon about next year. You all get first dibs on next year's membership. Stay tuned. Next week I hope to have time to write a survey for you to answer and have solid details about how to secure or decline your membership for 2010.
You have all been so excellent about bringing your boxes back each week, some of you may be wondering, what do I do with the box? One member said she'd save it for next year, another emptied her produce right into her trunk and gave to box back right away. They are wax-coated so I don't think you can put them out with the regular cardboard recycling. We'll happily accept them back whenever you come by next - be it next year or at this Saturday's roadside stand or our Thanksgiving market, the weekend before Thanksgiving. 

What was in the share:

Napa Cabbage. Huge unexplainable cabbages. The size of these is why we had to go back and cut off the carrot tops so that we could close the boxes. Exceptional cole slaw has been made with these babies. if you have ever wanted to make saurkraut or kim chee here is your chance. it's also pretty good raw, sliced thin in a green salad with salad dressing and shredded carrots. It makes a great filling for homemade egg rolls or dumplings and is perfect for a stir fry, fish tacos, buffalo chicken wraps, etc. Stuffed cabbage is an entree possibility; someone recently mentioned an easy stuffed cabbage recipe in which the ingredients are just layered in a casserole rather than having to make individual little rolls.

Bunch of carrots.

1 lb of Broccoli. 

Bunch of Black Radishes. Twist these off of the tops and they will store in a bag in your fridge for quite some time. They can be used just like a little red radish, but they are also good cooked like a turnip.

2 lbs Parsnips. These long white carrot looking roots are one of the sweetest veggies out there. they aren't good raw like a carrot, i find, but they are excellent roasted. Another great method is to peel and chop one to add along with potatoes for mashed potatoes. I boii them all together and when they are cooked proceed as normal for mashed potatoes. It adds something really special (celery root and potato puree is also good if you still have those ugly little roots). Shredded, parsnips can be added to a root veggie hash.

3 Lbs Blue potatoes. the best for oven fries and "chips" make sure to add salt. rosemary is a nice herb to add.

2 lbs each red and yellow onions. add to your basket.

1/2 lb garlic

Bunch of Swiss Chard. Some cooking greens. great sauteed with olive oil and garlic. or with some caramelized onions, toasted walnuts, and feta. or just steamed with a little pat of butter and dash of cider vinegar.

1 little head of lettuce.

Butternut squash. check out the recipes in the email from a couple weeks ago. soup and risotto are great if you are tired of plain roasted squash. This squash should last on your counter for a month or more if you are not inspired to use it right away.

Popcorn. a little bunch of popcorn. Hang it to dry until about Christmas, use your thumbs and a spiral sort of motion to push the kernels off the cob, then pop it. with a little oil in a pan is the tastiest way, I say. coat the bottom of a saucepan with canola oil, add a layer of kernels no more than one kernel deep across the bottom of the pan. put on the top, gently rock back and forth as the heat builds so popped kernels don't burn to the bottom. patience and endurance here. once it's all popped - sometimes the volume pops the lid right off - dump into a big bowl. put the sauce pan back on low heat with some butter to melt, toss the popcorn with butter and salt and voila. the most delicious popcorn ever.

Thank you thank you everyone. You have all been so kind and supportive and understanding all season. We obviously could not have done this little project without you all. It has been a season of hard work and rewards and lots of learning. We hope to do better each year, by the soil and the crops and our customers.
Thank you again!
Chris and Christy at White Barn Farm

Posted 10/24/2009 6:08am by Christy and Chris Kantlehner.
We will be setting up today even though it is raining.
If you can weather the rain, you are sure to be rewarded. Put on a raincoat . . . . 

today at the stand we'll have:
watermelon radishes (bright pink inside) and cherry belle red radishes
red, yellow, and purple potatoes
red and yellow onions
shallots, garlic
rutabaga and turnips 
kale and swiss chard 
limited quantity of spinach
winter squash
and Pumpkins!
We will be closing early today. promptly at 1:30pm to scurry away to a friend's wedding. 
Hope to see you all!

Chris and Christy at White Barn Farm 
Posted 10/21/2009 9:42am by Christy and Chris Kantlehner.
howdy folks!
Can you believe you have all been eating your vegetables for 21 weeks! One more pick-up to go.
so what found its way into the box this week?

3 lbs mixed red and white onions. Has anyone made french onion soup yet?

5 lbs Keuka Gold potatoes. yellow-flesh. good keepers. excellent for mashed potatoes, potato salad, roasting, potato-leek soup . . . Named after a region in the Finger Lakes

Acorn Squashes. 2 mini varieties, "Honey Bear," and one larger variety, "Jet." They can both be prepared the same way, althouth the larger one will cook longer. the usual recommendation is to bake the halved squash (with seeds scooped out) cut side down first, then turn it over to add a pat of butter, and maybe brown sugar, maple syrup, fresh grated ginger, whatever and cook right side up with the goodies for the last 10-15 minutes. These are not quickly perishable, so feel free to leave them in a display until you are hungry for local veggies in a few weeks.

Little Red Cabbage, "Red Express." Isn't this manageable little guy a relief after last week's Napa cabbage, larger than a football. Cole Slaw is always good, look into an Asian Style marinade for sweet red cabbage. Pickled Red Cabbage also comes to mind. Here is a recipe to use any leftover Napa from last week, too.
Red and Green Cabbage with Thai-Style Fresh Herb dressing
4-5 cups sliced or shredded red cabbage
4-5 cups sliced or shredded napa cabbage
1/2 cup slivered green onions
2 tsp minced garlic, pressed to a paste
1 hot chile, seeded and minced
3 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp tahini, peanut butter, or cashew butter
2 tbsp olive oil
2 tbsp dark sesame oil
2 tbsp each: fresh mint, cilantro, and basil
Combine cabbages and green onions in a large bowl. Combine all dressing ingredients in a smaller bowl. toss as much dressing as you like with cabbage. serve immediately or chill for 1/2 hour. 4-6 servings


Watermelon Radishes. That bunch of round white roots with the pink tinge. Regular spicy radish flavor. The heat can be mellowed by a brief cooking in butter. sautee with a little orange zest and ginger if you're feeling adventurous. When you slice them into rounds a pink center will be revealed - you'll see why they are named "watermelon radishes." The awesome cookbook, From Asparagus to Zucchini, has this recipe:
Confetti of Beauty Heart Radishes and Carrots
3 medium Beauty Heart Radishes, peeled
4-6 medium Carrots, peeled
8 oz feta cheese (or fresh chevre)
1/4 cup extra virgin olive oil
2-3 Tbsp rice wine vinegar
2 T. fresh mint, 2 T. fresh dill, 1 T. fresh parsley, S&P to taste
Shred radishes and carrots using box grater. Toss with remaining ingredients. Chill and Serve. Makes 8 servings

1 Bunch of Baby Bok Choy. Remember these from the first few weeks of the share? These tender young vegetables will be very nice in a stir fry. Just rinse them, add the stalks earlier and and the coarsely chopped leaves just a few minutes before the dish is finished cooking. The handful of broccoli, some matchsticks of carrots, sliced onion, and some leftover rice can round out the stir fry.

2 heads lettuce. The red-leaf, "Magenta," and the green "Buttercrunch," which usually has really nice crunchy hearts, although the appearance is not very good. We had a very deep freeze last Wednesday night, so they may not be completely perfect, but they held up pretty well and should be able to provide another week of salads.

Handful of Broccoli Florets. Just enough to include in a stir-fry or a pasta dish.

3/4 Lb Spinach. Wash and spin to use in a salad or a vegetable roll-up. Look up a wilted spinach salad, which usually starts with crisping diced pancetta and making a quick dressing out of the drippings and some vinegar, dijon and shallots. Steamed or sauteed spinach is a really easy side-dish. Wilting the fresh leaves into macaroni and cheese is a tasty, simple, and kid-friendly way to serve spinach. Spinach lasagna is good. Look up creamed spinach if you want to do something a little richer and more involved. 

Leeks. The Silver Palate Good Times Cookbook has their version of the classic French potato-leek soup,Vichyssoise, which is served cold. You can have it hot, too, I say. The cookbook is made for entertaining so probably you can make half of this recipe to serve your family (this recipe makes 12 portions) 
6 Tbsp unsalted butter
8 large leeks. white part only, well rinsed, dried and thinly sliced
1 large yellow onion, sliced
8 medium sized all-purpose potatoes, peeled and thinly sliced
6 cups chicken stock
1 1/2 tbsp fresh lemon juice
3 cups milk
4 1/2 cups heavy or whipping cream
fresh ground black pepper
One day before serving, melt butter in stock pot on medium heat. add leeks and onion and sautee slowly until golden, about 15 minutes
Stir in potatoes, stock, and lemon juice. Boil gently for 45 minutes. Let cool slightly.
Process the soup in batches in a blender or food processor to a slightly coarse puree (i say immersion blender)
Return soup to the pot and stir in milk and 3 cups of the cream. Season to taste w/ S&P. heat just until simmering. cool and refrigerate overnight
the following day, stir in the remaining cream and refrigerate until ready to serve. Sprinkle with chives just before serving.
Google "potato-leek soup" for other, perhaps lighter, options.

If you want to feature the leeks on their own, try Alice Waters' recipe from The Art of Simple Food
Leeks Vinaigrette
trim and clean 12 small leeks (less than 1 inch in diameter) or 6 medium leeks. Cook for 7-12 minutes or until tender, in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. when the leeks are done, carefully lift them out, drain them, and set them aside to cool.
To make the vinaigrette, mix together in a small bowl:
1 Tbsp red wine vinegar
2 tsp dijon mustard
Salt, pepper
whisk in 1/4 cup extra virgin olive oil. taste and adjust seasoning.
squeeze the cooled leeks gently to remove excess water. cut larger leeks lenghtwise into halves or quarters. gently toss the leeks with a pinch of salt. when ready to serve, arrange on a plate, spoon vinaigrette over, and turn to coat. sprinkle with fresh chopped parsley or chervil to finish.

Black Beans. trick or treat? The most labor intensive part of growing dried beans is getting them out of their pods and cleaned. That's why this excellent source of vegetable protein that can store all winter is not usually included on any meaningful scale on small farms. There are bean threshers made out of converted shredder/chippers and fairly low tech methods involving gravity and a fan to winnow beans, so maybe in the future we will grow more beans. For now, here is a mini stash of black beans so you can make some good rice and beans or chilli. the beans need to be removed from their pods and will store for a very long time sealed in an airtight glass jar. Look up cooking dried beans. Usually you soak them overnight before cooking and often boil with a little bouquet garni (?) which is onion with a bay leaf tacked to it with a couple whole cloves (chiodi, in Italian. it means nails). I believe adding salt to the water inhibits cooking so don't add salt until the beans are cooked.

A pumpkin. for decoration. definitely for seeds. if you're a purist, roast it, scoop the flesh into a food processor and puree. you can freeze in portions appropriate for pumpkin pies, muffins, cookies, etc. The very large orange ones are jack-o-lantern pumpkins and probably not the best eating quality.

Posted 10/16/2009 6:15pm by Christy and Chris Kantlehner.
Hi there!

We have been erring on the side of being your fair weather farmer friends. Tomorrow we will be selling produce as promised, Saturday morning from 10-2. Rain or shine.

Hope to see you!

We have lots of different potatoes, plus onions, garlic, shallots, Napa cabbage, carrots, rutabaga, turnips, kale, head lettuce, winter squash, pumpkins, peppers
and other surprise guest vegetables . . . . . .

We know the suspense is killing you, so put on some wool socks and long johns and make the trek out in the cold rain and snow! maybe little miss sunshine will even make an appearance. As I type, chance of rain is down to 20% for tomorrow!

We are planning to continue until the end of october. The last regular market will be on Halloween.

We are hoping to help everyone stock up for the winter with one final sale the weekend before Thanksgiving. My friend Floyd who raises pork in Barre and his friend that raises beef are in. Roger, one of our beekeepers wants to come and sell honey and other bee related goodies (hand salve and lip balm from heaven, for sure), Marj Immonen has me on track to get a bunch of organic cranberries in bulk from a farm couple in Plymouth. White Barn Farm is estimating to have plenty of onions on hand. Probably potatoes, garlic, roots, leeks, winter squash, pie pumpkins, kale, maybe even greens. Time will tell . . . More details to follow.
Thank you for your support this season!
Chris and Christy at White Barn Farm 
Posted 10/14/2009 10:16am by Christy and Chris Kantlehner.

Hi everyone! Waking to frost this morning. It definitely frosted over the weekend also. The sweet potato foliage is black and floppy. Tonight is supposed to be the deepest frost yet, so the rest of today will consist of lots of tossing pumpkins, delving for potatoes, burrowing for sweet potatoes, and tucking our cold hardy crops under their typar blankets. I cannot believe there are only two weeks to go! Somehow the boxes are still hard to close and we hope the fall season is feeding you just as heartily as the spring and summer. All this cold and damp weather makes us want to eat soup and sit by a fire. We hope this season's harvest is comfort food in the making. As always, you'll need to wash your produce, and some things should go into plastic bags in your fridge - lettuce, broccoli. Carrots and roots can get thrown in one bag and pushed to the back to store for quite a while. Squash can stay out on the counter or in the pantry, same for garlic and onions - they should all be dried. Kale will need a bag. Peppers might color up more on your counter but will last the longest in your fridge.
IMPORTANT ANNOUNCEMENT: PICK-UP HOURS MUST BE CHANGED TO 3PM TO SUNSET (RATHER THAN 7PM). Call if you can't make it, we'll still have your box.

Now, to the share:

1 Butternut Squash. These should store at room temperature for quite some time if you don't want to use it right away. Squashes can always be roasted in the oven. Roasted Butternuts make a nice puree for filling raviolis or for an unconventional lasagna or using in a pumpkin pie or muffin recipe. The ease of peeling a butternut makes it a great candidate for peeling, dicing, and making into a soup or risotto or just sauteeing on the stovetop. Curried squash definiitely works.
For a traditional creamy squash soup I would dice it up, add a few coarsely chopped onions, a chopped carrot, a clove of garlic, a potato for texture, and cover it with stock. Cook until tender (in a pressure cooker makes this really fast) then puree with an immersion blender for the least dishwashing. Season with salt and pepper, a good pat of butter for richness, a dash or two of apple cider vinegar if it lacks tang, nutmeg, cinnamon, etc if you like that feel, curry and cayenne if you like that style. Some cream, milk, half n half if you want a true cream soup. Just keep tasting and adjusting until it is super great.
For something very different from an excellent cookbook for Southeast Asian cuisine, Hot, Sour, Salty, Sweet
I highly recommend this recipe - in addition to the squash you'll need cilantro, coconut milk, stock, fish sauce, and shallots:
"Silky Coconut-Pumpkin Soup, Thailand, Laos: In a heavy skillet or on a charcoal or gas grill, dry-roast or grill 3 or 4 shallots, turning occasionally until softened and blackened. Peel, cut lenghtwise in half and set aside.
Peel the pumkin and clean off any seeds. cut into small 1/2 inch cubes. you should have about 5 cups of cubed pumpkin. place 2 cups canned or fresh coconut milk, 2 cups mild pork or chicken broth, pumpkin, shallots, and 1 cup loosely packed cilantro in a large pot and bring to a boil. add 1/2 tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. stir in 2 tbsp fish sauce and cook for another 2-3 minutes. taste or salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. reheat just before serving). generously grind black pepper over and finish with a sprinkle of fresh scallion greens to serve. freezes well."
Butternut Squash Risotto is another great recipe. A very good vegetarian option if you have vegetable stock on hand. I start out with finely diced yellow onions, sauteed in olive oil with a good pinch of kosher salt. When they are translucent, add the diced squash (the smaller dice the faster it cooks - just choose a size you want in your dish) and sautee until just becoming tender - at that point I usually remove half the mixture mostly to make space in the pan - but also to ensure that I have some good texture at the end. Add arborio rice to the pan (as much as you want - 2 cups is probably plenty for a family of four). Stir with your Italian grandmother's wooden spoon until it starts to crackle a little bit, get all the rice coated and tossed. then add white wine, just enough to almost cover the rice. stir thoroughly then let it sit until the wine is absorbed and more liquid is needed. Add a ladle or two of stock (homemade and heated in a saucepan next to your risotto if you are really on top of it - I sometimes just pour right out of the chicken stock box). stir thoroughly and wait for it to "talk to you" or crackle a little for more stock. continue stirring and waiting and adding more liquid. after a while you can start tasting for doneness. at this point, add the rest of the squash back in. al dente rice is what you are going for - i think that is the theory behind adding just a little liquid at once. At the end it is tasty to add something a little rich. a couple pats of butter or some shredded cheese - pecorino romano worked great. definitely add salt and pepper and make sure to taste for enough salt. you can be creative with your seasonings - curry, nutmeg, cinnamon, fresh sage or rosemary. crisped pancetta could be a nice accompaniment. 

1 Napa Cabbage. it's back! fresh slaw. Asian style slaw works really well with this super-tender type of cabbage

2 lbs carrots

1.25 lbs celery root. probably the most unrecognizable item in this week's share. Also known as celeriac. Peel this root and dice or slice for oven roasting (just the usual baking sheet method) excellent in a medley of roasted roots - carrots, turnips, rutabaga, potatoes, sweet potatoes, onions. If you are roasting a chicken all these same diced roots can roast right in the same pan with the bird. you can add it to a pot of boiling potatoes and make a mashed potato/celery root. 
Celery root remoulade is a tradition in France. It is basically a slaw. Normally the root is peeled and made into very fine matchsticks with the help of that fancy kitchen tool, the mandoline. Alice Waters' cookbook, The Art of Simple Food (which would be super for any CSA member to own) has a reliable recipe for remoulade:

"Cut away all the brown skin and small roots from about 1 lb of celery root. make a julienne - chop into 1/8 inch thick slices then slice into matchstick size pieces. toss with salt and 1 teaspoon of white wine vinegar.
in a small bowl, mix together: 2 TBsp creme fraiche (or substitute one egg yolk with 3 tbsp olive oil whisked in), 2 tsp dijon mustard, juice of 1/2 lemon, 2 tsp extra virgin olive oil, S&P. stir well, pour over the clery root and toss to coat. taste for salt and acid. the salad can be served right away or refrigerated for up to  day. 
She suggests serving this winter salad alongside other little salads such as marinated beets, carrot salad, arugula salad. Other variations are to add other julienned root vegetables such as rutabaga, carrot or radish or to toss with fresh arugula or to sprinkle with chopped parsley, chervil, or mint."
The restaurant, Oleana, in Cambridge served a wonderful twist on raviolis with thin slices of blanched celery root instead of pasta. some delicious filling and a sauce with wild mushrooms. yum. 
A box grater is all you need to make a grated salad of celery root and carrots, maybe with a light mayonaise based dressing with some mustard and lemon. some thinly sliced shallot or red onion would go well with this, perhaps some parsley.

1.5 lbs purple-top turnips. Great for roasting with your other roasted roots. these little cuties can just be scrubbed and quartered and they'll retain their integrity/identity.

1.5 lbs rutabagas. same as the other roots. mashed with butter and salt and pepper is a popular Thanksgiving treat. cream of turnip soup is very good. Al Forno makes a Westport turnip soup - pretty much just onions melted down in butter, diced turnips, cover with stock, puree and add cream, adjust for S&P. they serve it with a beautiful apple sauce cooked with the peels on so it comes out of the food mill a beautiful rose color. a swirl in the white soup looks beautiful.

red and yellow onions. if you can't use 'em, put 'em in a basket somewhere dry and use them in a month. otherwise, enjoy!

1 bulb garlic

sweet peppers

winterbor kale. look up potato and kale soup. Chop this variety a little more before cooking, make sure to cook with generous olive oil and lots of sliced garlic, kosher salt, and stock, soy sauce, or balsamic vinegar if you need more liquid. Chopped up kale can be good in a cheese quesadilla to accompany a soup.

"Red Cross" red butterhead and "Adriana" green butterhead lettuce. these are good for lettuce wraps, sandwiches, salads, burgers.

Broccoli. Good roasted. My elementary school friend, Martha, taught me the naughty trick of dipping steamed broccoli in mayonaise for a snack. why is it so good? Throw into a vegetable soup or a warm pasta salad.

That's all! Enjoy this gorgeous sunshine and the peak of fall foliage!

Posted 10/7/2009 3:21pm by Christy and Chris Kantlehner.

Head lettuce-this may look familiar


Broccoli florets- The other day Christy made this amazing dish with brocolli tofu and peanut sauce real simple and real good here is the recipe; from The Enchanted Broccoli Forest, by Molly Katzen who owns Moosewood Restaurant (in Ithaca?)


Part One:

1/2 cup good, unprocessed peanut butter

1/2 cup of water

1/4 cup cider vinegar

2 tbs. Tamari sauce

2 tbs molasses

1/4-1/2 tsp cayenne pepper


(1)  In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.

(2)  Whisk the remaining ingredients. Set aside


PART TWO: the sauté

1 1 lb of broccoli (exactly what is in the share)

3 tbs of peanut oil

2 tsp. Freshly – grated ginger root

4 medium cloves of garlic, minced

1 lb. Tofu cut into small cubes

-a few dashes of salt-

2 cups thinly sliced onion

1 cup of coarsely chopped raw peanuts

2-3 tbs of tamari sauce

3 freshly minced scallions


(1) Begin heating wok (or large heavy skillet).  When it is hot add 1 tablespoon of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Saute over medium heat for 1 minute,  Then add the tofu chunks.  Turn heat up a little to stir fry the tofu for 5-8 minutes.  Transfer it to the sauce pan full of peanut sauce mix together gently.

(2) Wipe the wok with a paper towel, and return it to the stove to begin heating again.  Add the remaining 2 tbs of oil to the hot wok, and follow suit with remaining ginger and garlic.  Salt lightly.  Add the onions, and grind in some fresh black pepper.  Saute, stirring until the onions are soft.

(3) On another burner begin heating peanut-tofu sauce on a very low flame.  Don’t cook it just warm it

(4) Add the broccoli and the chopped peanuts to the wok.  Add 2-3 tbs. Tamari sauce, and stir fry until the broccoli is bright green and just tender.

(5) Poor the heated peanut sauce over the sauté.  Toss gently until everything is coated with everything else.  Sprinkle in the minced scallions as you toss.


---serve over rice with some hot sauce on the side is my favorite----


Sweet Potatoes- the first of the year, the variety of these sweet potatoes is beauregard,  My favorite way to prepare these sweet treats is cut into small cubes sauté some onions and garlic then fry them for some delicious sweet potato home fries, add some hot pepper to the mix for sweet and spicy Sunday morning dish.  We get asked all the time, Is this a yam?  What is the difference between a yam and sweet potato?  Well we call for google to answer the question.  These were some of my favorite answers.  





My best friend’s sister made a great sweet potato soup that was the potatoes peeled and cut into chunks and boiled in stock until tender. In a sautee pan, she fried up some onion, garlic, ginger, and a jalapeno. When the potatoes were cooked she added a can of coconut milk, the sautéed ingredients, and blended the whole mixture (I would use an immersion blender, but batches in the blender works, too.) The soup is finished with the juice of a couple limes. Taste for salt and pepper and bon appetit.


Onions- mixed bag of white and red will provide you in all your culinary adventures eaten raw on a salad sauted for a stir fry, base of hearty vegetable soup.  I eat a lot of onions and with this years abundance we all will be blessed with such gems. These have been cured and should store pretty well in an onion basket somewhere dry and cool.


Shallots- Christy is a big fan of making shallot based vinaigrette to top salads.


Garlic- again another staple for anyone who loves to cook. great for broth of mussels and clams


Sweet Dumpling Winter Squash and Honey Bear Acorn Squash.  Little winter squashes that are perfect served as a side in their own skins. Roasting in the oven is the easiest method. Just cut them in half, scoop out the seeds and roast.  Try some butter, maple syrup, brown sugar, ginger, etc if you like to dress it up.


Rutabaga. That large root in the box. Whitish with a purple haze at the top. These are great roasted, especially in a medley of roots. Same baking sheet, tossed with olive oil recipe as usual. Adds great flavor to a stew. I think an old tradition is to boil chunks of peeled “yellow turnip” and mash with some butter, cream, and plenty of salt and pepper for a puree side-dish at Thanksgiving.

 Sweet peppers. Still a few coming along.

 Cherry Belle Radishes. Slice them thin to put on a salad. Good, mildly spicy crunch to these radishes. You can sautee them quickly in butter for a little treat.  We have one CSA member who likes to make pesto out of the tops!

 Celery. Same instructions as before. A flavoring agent, not a vehicle for peanut butter. A fine dice in tuna salad or a burger is great. Perfect as the base to a sauce, along with its friends, carrot and onion.

 Swiss Chard. Our lovely green that is the cousin of spinach and beets. The easiest is to sautee with garlic and olive oil until bright green and tender. Once cooked, it is a lovely filling for a lasagna, calzone, ravioli, etc. Try a Spanish style treat – add golden raisins while cooking, add a dash of balsamic vinegar or other special wine, etc that can reduce down to a nice flavor, finish with toasted pine nuts. Try making thin ribbons by rolling up a few rinsed leaves and slicing thin rounds, this “chiffonade” is great to add to a chicken soup or miso soup. If you don’t feel like eating it now, steam it, wait for it to cool, then squeeze it to wring it out and form a ball, then just freeze the ball. A happy winter meal can be a quick boil of some pasta or spatzle, toss in the frozen chard ball, drain it all then fry it up with some butter and onions and serve with lots of freshly grated parmigiano.

Thanks for reading and being such a great band of customers. This email has been a collaborative effort by your two like-named farmers,
 Chris and Christy.
Absorb the fall sun and the glow of the autumn leaves. 
Have a happy and blustery afternoon!!! 
Posted 10/3/2009 8:03am by Christy and Chris Kantlehner.

We are closing the farmstand today, Saturday October 3rd. We will be open, as always, on Tuesday evening from 3pm - 7pm. Come see us then! 

For anyone who hasn't stopped by in a while we have these sorts of crops for sale these days:

yellow onions, red onions, cipollini onions, shallots, garlic

potatoes - whatever varieties we decided to dig. always delicious. red, white, yellow, blue

the last wave of sweet peppers. still going strong on hot peppers.

kale - tuscan and winterbor. collard greens. swiss chard - "bright lights"



carrots and beets

turnips, rutabaga, radishes

winter squash - delicata, acorn, red kuri, butternut

ornamental corn, corn stalks, pumpkins

soon we should have some sweet potatoes, parsnips, leeks, celery root, cabbage, Napa cabbage, bok choy

perhaps spinach, arugula, mustard greens will like the rain and produce a bumper crop.

cut flowers are less abundant but still coming. 

Thank you for understanding today! To our arugula fanatic, I'm sorry I promised to save you a bag today. Tuesday . . .  

Posted 9/30/2009 9:55am by Christy and Chris Kantlehner.
Hey everyone. Here is my second attempt of the morning to successfully complete this email without erasing it!!! There is a reason I work with plants, not computers! All in all, life is good, the rains have germinated our most recently planted cover crops, and we are finishing with big sections of crops that get disked in (incorporated into the soil with the disk harrow that drags behind our tractor). It feels good to clean up the fields and sense some completion for the season in a few sections. Four more weeks of the CSA to go. We are optimistic about the fall crops, but there are a few we will probably cover with Remay, that white "floating" row cover that lets light and water in, but is like a big blanket for keeping the plants warmer at night. That should help with their progress so they can grow in time to make it into your boxes.
The box this week included:

3 Lbs Yellow "Carola" Potatoes. boiled, roasted, hash browns, gratin, potato salad, homemade fries, soup, beef stew, gnocchi, mashed, potato bread.

2 Lbs Carrots. Loose Carrots, no tops. These should store, closed in a plastic bag in your fridge for quite a while, but let's hope they sooner find their way to be peeled for carrot sticks, scrubbed, sliced and thrown on a roasting pan with other roots, or shredded onto a salad or veggie sandwich. Carrots add special sweetness to soups and stews. Chris is making a chilli with lots of carrots and sweet peppers to balance the heat.

2.5 Lbs mixed onions. absolute staples to cooking at this time of year.

Garlic. kale's friend, garlic. another idea: look up roasting garlic in milk. my friend suzanne told me about this little trick. I am imagining both the milk and the garlic to be better after the process. I'm thinking mashed potatoes, perhaps a fancy soup.

a couple Sweet Peppers. raw or cooked. always a delight.

1 bunch Winterbor Kale. We didn't grow this variety in the spring; it does very well with the cold so we saved it for fall. what a big, fluffy bunch. This kale may need just a little more liquid as it is cooked down, to make sure it is tender. the usual generous olive oil and sliced garlic still applies, but if it seems to be crisping rather than cooking, try a couple shots of soy sauce and a dash of balsamic vinegar. these sauces will darken the color, but add good tang. other options are water (so-so) or stock (very good). chopped kale is a very nice addition to chicken soup, or spicy sausage and potato soup. once kale has been cooked, it does very well frozen and pulled out to add to a winter soup or pasta or breakfast potato, sausage, egg, scramble. yellow curry is pretty excellent with kale. try onions, kale, curry and a good melting cheese on a baguette or in a quesadilla. yes, we are weirdos that discovered this during a midnight snacking.

2 heads lettuce. garden salad veggies are diminishing, but you could still throw together a pretty nice greek salad. just pick up a good block of feta, thinly slice red onions, grate some carrot, slice up sweet peppers and if you like it hot, try a quick pickle of your sliced hungarian hots to add some flair. this time of year is good for the good old toasted walnut, dried cranberry, bleu cheese combo - good lettuce and shredded carrot is an adequate base.

Acorn winter squash. oven roasting is my simplest suggestion for cooking winter squash. you can cut it in half, scoop out the seeds (save for toasting if you feel inspired). then bake face down on a baking sheet to cook for maybe 25-30 minutes. check for fork tenderness. some recipes suggest then taking out the squash, flipping them right side up, and adding a pat of butter and sprinkle of brown sugar and baking again. You can decide what you think it needs. There are lots of great recipes for winter squash soups and risottos. I'll include those with some of the harder squashes that are more straightforward to peel.

1 bunch Japanese salad turnips. Remember these little guys from the spring? They are good raw like a radish for a salad vegetable or cooked. Roasting is good. they cook faster than purple-top turnips, so i don't recommend roasting them in the same pan with the potatoes, like i did with last week's turnips. the greens on these younger turnips are much more tender and have been quite good in the past, unlike last week's purple-top tops, which tasted bitter enough to be appropriate only for a liver cleansing diet.

1 Lb Broccoli. Yippee! this seems like one of the more ordinary veggies, but it is actually kind of difficult to grow on an organic farm. fall plantings tend to do better, as the timing is less in sync with broccoli seedlings' top enemies, flea beetles. I do see little white "butterflies" (imported cabbage moths) with the single polka-dot flitting all about our cabbage and broccoli patch, which means they are laying eggs, which become caterpillars, which chew holes in our plants! the plants are already pretty strong, so let's hope we beat the worms to the harvest. Most people know just what to do with broccoli. if you want some more ideas: consider a good stir fry. Molly Katzen (of Moosewood) has a good recipe for tofu and broccoli with peanut sauce. grilled broccoli is good - it needs to be marinated in some liquid so it doesn't just char - try soy, chopped garlic, lemon juice, a dash of balsamic vinegar, maybe some honey, whisk in a little oil. a grill basket would be super for this. We left on a few of the tender leaves that are right around the crown, if you are doing a soup or stir-fry these leaves, coarsely chopped, are nice for flavor.

hot peppers - Jalapeno, Hungarian Hot Wax, and Habanero. chilli. look back at some of the older emails and you should find a few recipes i included for a Jamaican Jerk marinade, and a quick pickled pepper.