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Farmstand News 7/11

Posted 7/11/2017 6:10pm by Christy and Chris Kantlehner.

Hello White Barn Farm supporters! 

We hope you all enjoyed sleeping while listening to the rain and thunder this a.m. A summer thunderstorm can't be beat! 

The fields and plants sure loved it as well. And now the sun is out and shining. Seems like a perfect day! 

Farmstand Hours for the Week 
Tues - Fri 10 a.m. - 6 p.m. 
Saturday - Sunday 10 a.m. - 2 p.m.
**Jordan Brothers Seafood - Tuesday and Friday 2 p.m. - 6 p.m.
Thursdays from 2 - 6:30 p.m.

Chris and Christy spent much of yesterday reorganizing the farmstand and all of the planters. Even just driving by now on South Street, you'll notice the colors right away. The Black-eyed Susan vines and trailing nasturtium hanging planters look gorgeous. If you've got a spot to hang them, come over and grab one. We're running a couple of specials on these planters and our bags of Vermont Compost. 


Planter and Soil Specials: 

Hanging baskets - Trailing Nasturtiums and Black Eyed Susans
$20 for each hanging planter OR 2 for $30
Vermont Compost Bags are Mix and Match
2 for $16! 

**Grab some to top off those patio planters, houseplants, or to work into the soil in your garden! 

We also have a large number of planters available with multiple varieties of flowers, edible flowers and other edible greens in them (calendula, kale, lettuce, etc.). Add some more color to your porch! They are all different prices, but they're labeled at the stand and if you don't see it, just ask. 

Suggested CSA Share

Let's start off this week at the farmstand with a suggested CSA share (basically a make your own box CSA.) We hope these recipes and vegetable choices will inspire you! Let us know what you create. 

  • Lettuce - 2 heads
  • Kale
  • Radicchio
  • New Potatoes
  • Parsley
  • Purple Scallions
  • Napa Cabbage 
  • Fresh Onion

During the spring we had napa cabbage in one of our shares and a CSA member shared with us a recipe for kimchi that she tried and had success with. We thought we'd pass it along in case any of our would like to try it out. 

If you haven't had kimchi before, it is a bit of a process, but totally worth it. Kimchi is a staple in Korean dishes and napa cabbage is one of the prime ingredients. Here is a recipe for Easy Kimchi, complete with a video tutorial and explanation on the process. You'll need the napa cabbage in your share as well as those purple scallions. You can also grab the radishes at the farmstand before you leave! 

Radicchio is an Italian leaf vegetable. While they appear to be a bit like a red cabbage, it most definitely is not! Radicchio has a bitter taste and therefore the key to cooking it is to tame it. Keep it simple. Try grilling it or roasting it to mellow the flavor even more. Slice the radicchio in half or into wedges. Drizzle with a bit of olive oil and then sprinkle with some sea salt. The salt is the key. You can also add a bit of balsamic vinegar if you want. When pierced with a knife, the radicchio should be tender (around 8-10 minutes on the grill.) 

Roasted new potatoes with chopped fresh onion and chopped parsley would make a great side dish for some pork chops or a steak (both of which you can conveniently get at the farmstand ;).

The lettuce, well, you know what to do with that! Salad of course! Grab some carrots, cukes, beets, and fresh cheese to complete it. 

And last but not least, kale. Oh the choices...there are LOADS of ways to incorporate this nutrient filled leafy green into your diet. Here is a recipe for Spicy Tuscan Kale and Ricotta Grandma Pie. A spin on a traditional pizza recipe, this one is simple but filled with flavor! 

We've got a poll going on Facebook for your favorite current kale recipes. We'd LOVE it if you would join in. You can comment on this link here: Fabulous Kale Recipe That I Love Facebook Post


We hope you enjoy this week's Suggested CSA Share!