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White Barn Farm Fall CSA: Week 2

Posted 11/16/2016 5:04pm by Christy and Chris Kantlehner.

Hello Everyone,

Don't forget to bring back your boxes - or bring bags to pick up your veggies!

Thanksgiving is on the horizon, and we farmers are excitedly planning our meals.  It's one of the greatest benefits of being a farmer on a holiday that boldly celebrates seasonally appropriate dishes - we've got all the goodies!  Except green beans.  We aren't sure how that one made it into the mix.  But squash, potatoes, sweet potatoes, carrots, turnips, stuffing . . . all of these are/require vegetables that are readily available at this time of year.  We've got a few exciting recipes to put a twist on some traditional dishes, if you are looking for flair, and of course, lots of fresh greens.  We suggest some hearty salads before and after the big day to help your body deal with the inevitable over-indulgence.

Let's take a few minutes and be grateful.  Grateful that we can afford excess.  Grateful that we can afford fresh, healthy vegetables.  Grateful for the people we can enjoy them with.  It's a wonderful time of year, maybe this year especially, to take stock in how lucky we are, and through that gratitude, find the generosity and peace needed to give empathy to others.  

Here's a list of what's in the share.  It's quite a large one, but we've got the product and we want you to be able to enjoy it.  If you are making some big dishes this Thanksgiving, we've got extra for sale in the farm stand Friday-Saturday.  

Roasted Roots - This is a great way to make a tasty side dish that is not mashed/boiled/pureed as so many Thanksgiving dishes can end up being.  Use vegetables like (potatoes, sweet potatoes, carrots, celery root, beets, parsnips) and cut into 1/4-1/2" cubes.  Coat in olive oil and roast in a 400 degree oven, about 20 minutes, then flip/stir and roast for another 5-10.  You want the bottoms to brown just a bit, that's the sugars in the vegetables caramelizing which makes for great flavor and texture.  Sprinkle with a little salt, pepper and maybe some dried herbs like thyme and oregano and you've got a fabulous side dish.  These roots have such complex and complimentary flavors, there is really not need to add much seasoning.  This should be a part of any vegetable lovers fall and winter vegetable prep regimen.  We're cooking some for dinner right now!!

Carrots (2 bunches!)

Brussels Sprouts (2 stalks) - We wish they were a little larger and had a little less bug damage, but growing organic brussels is quiet the challenge.  We hope you are able to enjoy them, regardless!  Try one of these 17 recipes.

Butternut Squash (1 large squash)

Sweet Potatoes (2 pounds)

Head Lettuce (2 medium heads)

Lettuce Mix (1/2 pound)

Parsnips (1 pound) - Parsnip Pie?!  Mike and Brittany talked a lot about pie while harvesting the last bed of parsnips on Monday.  And you know what makes a good pie?  Parsnips!  If you like custard pies and you like parsnips, this is a wicked cool pie alternative (or addition) to the traditional apple, pumpkin, pecan parade.  

Celery Root (1 pound) - Here's a little Celery Root 101 for those of you who haven't seen this awesome celery cousin before.  This is a great crop of celery root and it will last in your fridge for a long time - but is so good, you'll probably use it up right away!

Potatoes (2 pounds)

Onions (2 pounds)

Broccoli Raab or Tat-Soi (1 bunch) - A new twist on stuffing: Broccoli Raab and Sausage Stuffing. Great if you are looking to do something a little different, or just enjoy stuffing this weekend before the big day.  Who doesn't love stuffing?  

Red Russian Kale (1 bunch)

Dill or Cilantro (1 bunch) - Have some dill with your roasted veggies!  Or make a dill dip for a fresh crudite.  Or make yourself a refreshing stir-fry with the cilantro and lime to change up the flavors you'll be experiencing in the upcoming week!

Pea Tendrils (1/4 pound)

Beets (2 pounds)

Hakurei Turnips (1 big bunch) - We made an awesome dish at lunch today with the turnips.  Place 2 tablespoons of butter in a pan on medium heat and melt.  Chop turnips into wedges, about 6-8 wedges/turnip, and sauté in butter until slightly transparent.  Add 2 tablespoons of honey, a pinch of thyme and a pinch of salt.  Let the honey dissolve and sauté just a bit longer.  Serve.  The whole process takes about 15 minutes and the turnips are divine.  A great twist on a traditional thanksgiving dish.    

We hope you enjoy!!