Welcome to the blog.
Posted 7/6/2012 7:45am by Christy and Chris Kantlehner.

The 4th of july share, share with us share with America!!!!! by Chris Kantlehner :)

1 big “green” coleslaw cabbage" oh cabbage, such a large head that can feed so many.  So lets make a great coleslaw for our apres’ independence day faithfuls.  Chop up some cabbage, cilantro, scallions. Grate some carrots and kohlrabi (you can find that at the stand).  Add some ground ginger, siracha, mayo, ground cumin, lime juice, honey, and sesame oil.  Mix it up, and serve.

A bunch of turnip “greens” an easy sauté with garlic and olive oil makes a perfect side with any protein i.e. pork, beef, chicken. A CSA member shared this description of a salad she made last week: I made a great salad with all the cooking greens last week: steamed and chopped the leaves(including kohlrabi) then refrigerated them. Next day, made a dressing of fresh grated ginger, honey, sesame oil , rice vinegar, tamari, diced an avocado and a mango, tossed them all together and topped with roasted cashews: YUM! (adapted from Community servings recipes).

1 Bunch of beets. just roast them beets, wrapped in tinfoil and put in the oven to bake, makes for the best beets.

1 bunch of carrots. what kinda kid doesent like carrots? If those carrots even make it home I would suggest adding them to the best independence day slaw for some good healthy crunch and some great color.

3 hds of lettuce. salad time is a great time, just enjoy the color and the textures of this fresh stuff, some olive oil, vinegar and salt and pepper make for a simple and easy dressed salad.

1 bunch of scallions add this to all your favorite dishes for some extra special crunch and flavor.  Or grill these specimens and just hang out.

1 bunch  of tropeana lunga onions, “OH THESE ARE FRESH” – merideth

grill, fry, eat….. however you want to prepare these beauties, your friends will enjoy.

1 herb bunch. cilanto/dill both of these herbs can be added to all dishes, all week long

1 bunch kale-one of my favorite cooking greens, a simple sauté with garlic, crushed red pepper, and some soy sauce goes great with a side of rice.  Oh and for all you kale-heads out there, check this website out it is a hoot.

a bunch of fennel- is a great treat, fennel has that clean crisp taste, and pairs well with many types of citrus, for a simple salad.

squash and zucchini-hopefully these are hitting the grill this week, just marinate with some olive oil , vinegar, salt and pepper and these guys are ready for the grill.




Posted 6/29/2012 7:01pm by Christy and Chris Kantlehner.

Sorry for sending you two emails in one day, everybody! Pregnancy brain . . . can we blame that?

Anyway, awesome turnout for the wild edibles walk. And the fennel we harvested for today almost sold out! We'll pick more for tomorrow . . . 

A vegan mailing list member shared these ideas for fennel:

and if you have never checked out the "Recipes" menu of our website,, you should try searching the recipes by ingredient for lots more ideas for fennel or anything!

and now to the Point:


Saturday mornings: 9am to 10:15am.
Bring your yoga mat, a bottle of water, and any props you know you like to use.
This class is open to all levels. $12 a class or a 10 class card for $100.

Come join Patty K. for an exhilarating yet relaxing Yoga class in the barn. You will purify your body and your mind using an integrated approach to living a healthier, happy life. 

To top off your morning continue across the street and pick up some delicious veggies at the farm stand. 
Posted 6/29/2012 7:01pm by Christy and Chris Kantlehner.

Sorry for sending you two emails in one day, everybody! Pregnancy brain . . . can we blame that?

Anyway, awesome turnout for the wild edibles walk. And the fennel we harvested for today almost sold out! We'll pick more for tomorrow . . . 

A vegan mailing list member shared these ideas for fennel:

and if you have never checked out the "Recipes" menu of our website,, you should try searching the recipes by ingredient for lots more ideas for fennel or anything!

and now to the Point:


Saturday mornings: 9am to 10:15am.
Bring your yoga mat, a bottle of water, and any props you know you like to use.
This class is open to all levels. $12 a class or a 10 class card for $100.

Come join Patty K. for an exhilarating yet relaxing Yoga class in the barn. You will purify your body and your mind using an integrated approach to living a healthier, happy life. 

To top off your morning continue across the street and pick up some delicious veggies at the farm stand. 
Posted 6/29/2012 8:35am by Christy and Chris Kantlehner.

Just wanted to let everybody know that our farmstand will be closed Wednesday, July 4th. We will be open Tuesday, July 3rd, from 2pm to 7pm, as usual, and again on Thursday, July 5th. If you can't make it on Tuesday, make sure to pick up your cole slaw cabbage at the farmstand Friday or Saturday :)

Jordan Brothers Seafood will be at the stand today, just like every Friday. and we have a lot of fennel! nice bulbs of fennel. If you have not used this veggie before, we think it is time for you to try it out! It is a classic accompaniment to seafood, too!

Here is a recipe for fish and fennel stew

Here is a link to someone else's Fennel Friday page! What!??

Martha Stewart knows what's up: Cabbage and Fennel Slaw, Fennel and Arugula Salad, Skillet Braised Fennel

Anyone planning on grilling this weekend? Throw some fennel on there. Cut the bulbs in halves or quarters, leaving the core intact to hold the thing together. Toss with olive oil, salt and pepper or whatever marinade you are using on everything else before grilling. This would taste delicious with some grilled spicy sausage.

REMINDER: Tonight at 6:30 John Root is giving a free wild edible plants tour at the farm. Park at the Roadside Stand. Wear tall socks and non-open toed shoes to avoid accidental poison ivy contact. Wear insect repellent if you wish. and bring some water to drink, it's going to be a scorcher! We can thank the Wrentham Cultural Council for sponsoring this event. Check them out if you haven't already. They have a facebook page, too.

Posted 6/26/2012 6:28pm by Christy and Chris Kantlehner.

Hello there Tuesday CSA Crew!

This week in your box you found:

1 Bag of Arugula. A faithful farmstand shopper stopped by today and told us he makes an arugula and shaved fennel salad with a simple citrus vinaigrette. Sounds like a great idea to me!

1 Bunch of Tuscan Kale. This is the very dark green, almost sage colored, bunch of leaves. This variety goes by lots of names: Dinosaur, Lacinato, Cavolo Nero, Black Kale, Toscano, and maybe more! We thought the bed of Tuscan Kale was a goner after our enormous herd of (uninvited) wild turkeys mowed down this kale, leaving the Red Russian kale in the neighboring bed unscathed. Perhaps it is even more nutritious? more delicious? I think we should all have turkey soup with a chiffonade of tuscan kale thrown in the hot broth at the last minute. The easiest thing to do is just cook it as a side: Basic Cooking Greens Method. I also enjoy Kale, Creamy Polenta, and a Fried Egg.

2 Heads of Lettuce

2 Heads of Fennel. Yay! Enough fennel to really feature it! Check out Grilled Fennel and Onions with Parmesan. As always, fennel tastes excellent with seafood, particularly roasted with white fish. It's a great match for pork. And it is always delicious in tomato based soups and sauces. Try it on a pizza. Try including it in an array of veggies for stir frying or roasting. Chris threw together some chunks of summer squash, slices of onion and fennel, and some broccoli florets with olive oil, salt, and pepper, to roast as we made pizzas. Terrific! Shaving fennel or very thinly sliced is a great way to enjoy it raw in a salad - it does well to be salted and dressed with citrus, vinegar, and olive oil. Add lettuce or arugula, for example, just before serving.

1 Head of Radicchio. The tightly woulnd red and white ball. This is White Barn Farm's very first radicchio crop. I am pretty excited about it. Believe it or not, I found a recipe for
sauteed apples, fennel, and radicchio with calvados The recipe calls for escarole, too. But I say try some Napa Cabbage leaves instead or just ignore the escarole ingredient. We like just chopping the radicchio thin to add to lettuce for a tasty salad mix. Radicchio may also be grilled: Cut the head into halves or quarters, leaving the core in place (to hold the leaves together). Brush with olive oil and season with salt and pepper. Find a cool spot on the grill and turn the radicchio as needed to wilt it. After grilling, drizzle generously with olive oil and flavorful red wine vinegar; add S & P and serve.

1 bunch of scallions. Great in slaws, on nachos and in quesadillas. Perfect for miso soup. Delicious in a green salad, or pasta or potato salad.

1 Green Cabbage. These large, round, green cabbages were growing in the field just down the hill from the farmstand. That field may be infested with bindweed (a.k.a. morning glory), but it sure is fertile! These suckers are large and dense! You could make traditional cole slaw or cabbage rolls with this guy. I wanted to give you some ideas from Southeast Asia to keep in mind, too. Here is a recipe for stir-fried cabbage with dried chiles and ginger. I always recommend making fish tacos when cabbage is around. Just grill or roast some white fish, thinly slice and chop the cabbage, seasoning with a pinch of salt and pinch of sugar to break it down a little while you prepare everything else. Make the special magical sauce - sometimes we do sour cream (maybe a little mayo? a squirt of kechup?), lime, hot sauce. We must liberate the recipe from Acapulco's in Franklin, which is a delicious white sauce I have not been able to replicate exactly. Meanwhile, fine dice some white onion and toss with chopped cilantro, a pinch of salt, and a squeeze of lime juice. Use flour or corn tortillas -warmed on the grill or in the oven - to wrap up the fish, cabbage, onion & cilantro, and magical sauce. Serve with some rice (perhaps jazzed up with some butter, cilantro and scallions) and voila! ole! yee haw!

And a Napa Cabbage! Holy smokes! Cabbage overload. I've enjoyed sliced and chopped napa in a mixed green salad if all of the slaws are getting overwhelming. It's great crunch for a sandwich. great bulk for a stir-fry. and here is another idea from the Hot Sour Salty Sweet cookbook: Shan Salad with cellophane noodles and ginger.

Purple Kohlrabli. The same as green kohlrabi, except the skin is purple. I just think this is a beautiful plant. and it is tasty and crunchy, too. Look at last week's suggestions for ideas. If you haven't tried it raw, try making sticks and dipping. If you haven't tried it cooked, try roasting it. If you loved the way you prepared it last week, do it again!

1 bunch of Zlata Radishes. (not red - cream colored). Here is the seed description from Fedco seeds that drew us in, "Zlata Radish (30 days) Open-pollinated. A new color in summer radishes! These shimmery russeted medium-sized beauties from Poland starred in our MA trial. Crunchy and crispy white interiors, spicy but not overwhelming, good fresh and even better braised. Its light-textured leaves make good young greens. Did not bolt or split and held quality even in all the June 2009 rains. Perfect for bunching." This is the first time we've grown them. We thought they were good and spicy! I like Fedco's suggestion of cooking them. Cut into coins and saute in a little butter. or make a quick pickle for tacos. or put them on a salad, sliced thin.

Cilantro. I've used the cilantro in the slaw and fish taco recipes. I feel like it is already gone! But what went on the nachos with the scallions?

2 summer squash or zucchini or patty pans. If you're grilling anyway, why not marinate some of these and throw them on too? Maybe start them earlier than burgers or quick-cooking stuff. If you don't have a grill basket or skewers, slice into long, wide pieces that won't fall through the grill. You could roast chunks of these along with the kohlrabi and fennel. You could do a raw squash salad by marinating shaved or julienned squash with lemon juice and olive oil. serve with parmesan. toss in chopped arugula to give it a little balance. Add toasted pine nuts if you're feeling opulent.

Posted 6/21/2012 5:46pm by Christy and Chris Kantlehner.

Hi Again! I hope you are all submerged in cool pools with just your noses sticking out. It is darn diddly darn hot out! Unfortunately, another day has passed and I still haven't sent an explanantion of what's in your box. Those poor kohrabis are sitting in your fridges wondering if you will ever find a use for them. Several members have taken to snapping a photo of the display share and the chalkboard listing what is in the share. That can help you use the process of elimination to help you identify and then research online or on our recipe menu on 

This week you found in your box:

1 bulb of fennel. This is the kind of flattened whitish bulb with big, tall, feathery green tops that probably remind you of dill (they are related!). You can probably consider this your herb this week. The bulb can be shaved thin on a mandoline and added to salads or slaws. I find it lovely as a substitute for celery whenever you are beginning a sauce/dish with mirepoix (traditionally onions, carrots, and celery). You can dice it and sautee alongside diced carrots in a little butter or olive oil. Taste and adjust for salt and pepper and you have a lovely side dish. Alice Waters offers a great explanation of the vegetable. As far as the tops go there are probably far more than you will use for an herb. But if you are making a stock, especially a seafood stock, fennel tops add wonderful flavor. You could make a compound butter for spreading on bread or stuffing under the skin of chicken breasts before roasting. Making a "compound butter" is just throwing a stick of butter in the food processor with some sort of flavoring agent, in this case, chopped fennel leaves. I had a dill butter in the freezer from last summer and just hacked a couple slices off to throw on some salmon I was roasting the other day (it's handy to freeze it in log form for that purpose). Fennel goes really well with sausages; check out this tomato, fennel, and italian sausage sauce recipe.

Kohlrabi. This is that big round light green stem with a few leaves sticking out of the top. When I first met this vegetable, I thought that it looked like an alien. It can be eaten raw or cooked. Either way, I take the peel off and use just the crispy white flesh inside. I just take a slice off the top and the bottom so it will sit flat on the cutting board and then take the peel off with a knife. At that point, you can butcher it however you like. You can grate it with a box grater for a fresh slaw. You can make sticks for dipping in dip, salad dressing, or hummus. You can do thin matchsticks for a stir fry. I love it cubed and roasted with salt, pepper, and olive oil on a baking sheet in the oven (375 or so for 15-20 minutes or until fork tender). It would be really good under a roasting chicken alongside chunks of fennel and carrot. Here is a recipe for marinated kohlrabi. Give it a try and see what you think!


1 Large Broccoli. These have a little pink sunburn in the center. It is still good to eat, but maybe you should use these sooner rather than later.

1 Bunch of Red Russian Kale. Have you tried kale chips or the massaged kale salad yet? How about just the good old sauteed with garlic, olive oil, and salt in a sautee pan.

1 Bunch of Mustard Greens. Excellent for chopping into a veggie wrap for some good heft and flavor. The crew enjoyed cold hummus, cheese, and veggie sandwiches featuring chopped mustards this very afternoon! I heard good results from a culinary enthusiast/work-for-share here at the farm who did a large dice of shallot, sauteed with mushrooms, deglazed with wine, and finished by wilting in coarsely chopped mustard greens as a side dish.

1 Bag of Arugula. Beef up your salads. or your pesto. or chop as an herb in potato or pasta salad. Arugula is a great embellishment for sandwiches - you can even whip finely chopped arugula into mayo for a tasty condiment. If you are familiar with the grain farro - try making a cool grain salad with cooked farro and chopped arugula, dressed with olive oil, salt, and lemon and finished with parmesan curls (shaved with a veggie peeler).

Small bunch of Carrots. these tasty buggers are probably long gone! This is the first harvest of carrots from a single, early-planted bed and so it's kind of a baby bunch. There are several carrot suggestions sprinkled into the other veggies' descriptions above . . . 

Purple Scallions. Deep Purple is this variety of scallion. A little change-up in color. Use the same way you'd use green scallions. Add some purple to your green salad!

"Gnome" Cabbage. This is the dense, pointy, green cabbage. White Barn Farm has taken the liberty of renaming this variety (actually Caraflex), "gnome." Isn't it so cute? It was bred by Germans/Austrians for its pointy shape so that you can hold the butt while you grate it for saurkraut. I think this variety has an exceptionally crispy texture and juiciness. It's perfect for cole slaw or saurkraut. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. I've had delicious Asian style slaws or ones with dried cranberries and nuts. You can also cook this cabbage down with onions for a lovely accompaniment to sausages or pork. How about cabbage curryWhat about fish tacos?

Summer Squash. Either a yellow squash, zucchini, or a light green Lebanese variety named Segev. This is the first crop coming out of our new high tunnel greenhouse! A little something to put on the grill or sautee with olive oil and a dab of butter. I was at a place in Abruzzo, Italy working for room & board where the owner could make a meal for six out of two hard-boiled eggs, butter, parmigiano, pasta, one zucchini and a handful of basil. It is similar to a carbonara in flavor. First you cut the zucchini paper thin on a mandoline and cook it down until almost translucent in olive oil, adding a generous handful of fresh chopped basil as it cooks down. Meanwhile hard boil some eggs and cook the pasta. Take just the yolks of the eggs and mash them with an equal amount of butter and shredded parmigiano. Drain the pasta, add the zucchini/basil and then the egg/butter/cheese. Adjust for salt, pepper, and serve with more cheese. Stunningly delicious. Wow! I already wrote up this recipe on our website: Zucchini and Basil Carbonara.

Posted 6/21/2012 5:42pm by Christy and Chris Kantlehner.

Hurray Honey! Our beekeepers have harvested this spring's honey. Franklin Honey keeps bees at our farm, at their place in Franklin, and at a cranberry bog in Wareham. They've spun out the honey and will have it for sale in 1 lb or 2 lb jars this Saturday at the farmstand. They will have their whole array of bee products available: fragrant soaps, hand cream, candles, and more. These are excellent gifts or treats for your everyday use. Everyone with allergies has been scrambling to get their mitts on local honey. It's here!: Saturday, June 23rd from 10am to 2pm. 

Yoga in the barn will not be happening this Saturday, June 23rd
. It will resume again next Saturday, June 30th, at 9am. All levels are welcome. The instructor is Patty Kantlehner. She teaches in and around Somerville and has a really nice way of helping you relax your mind and body. Bring your own mat and a bottle of water. Classes are $12 or $100 for a 10 class card.

As always, Fish Fridays! Every Friday at the Farmstand during farmstand hours, 2pm to 7pm. Since we are alliterating why not pick up our fresh-cut flowers on Fridays too?!

Do not be alarmed by mass amounts of Model-T's at the farm this Saturday morning. My late grandfather, Dr. Bradley Raymond, who passed away 6 years ago Sunday, was a Model-T enthusiast. He completely restored a 1925 Model-T station wagon that runs like a top to this day. It even delivered me and my bridesmaid to the back field for my wedding vows last year! His surviving friends in Model-T clubs have organized a rally to be held at White Barn Farm on Saturday. it is a private event, but you may ogle from the farmstand and hopefully they will show off at our parking lot.

It should be an exciting day on Saturday! the Wrentham Cultural Council is putting on a free music festival on the common. Here is a listing of all the upcoming events they are sponsoring (note the plant walk next Fri.):

    June 23, 12-3, Music Festival, Wrentham Town Common

    June 24, 6:30PM, Quintessential Brass Band, Wrentham Town Common

    June 27, 7:00PM, Hornithology Ensemble, King Philip High School,

    June 29, 6:30PM, Edible Plants Walk, White Barn Farm, South St.,  Wrentham

    August 4, 1-4PM, The Aliens’ Garden, Wrentham Developmental Center (email us to sign up as a 
             team member of this Trash Mob and create giant sculptures out of recycled materials)

Posted 6/14/2012 9:28pm by Christy and Chris Kantlehner.

GOOD day, white barn farm followers!  

YOGA IN THE BARN! This year Chris' mother Patty Kantlehner will be teaching yoga at the farm every saturday morning starting this Saturday, June 16th.  We started this last year with great success and we're proud to offer it again.  Yoga at the farm will be a great way to start off your weekend, and experience our farm on a whole new level.  Patty's yoga class is open to all levels of yogis.  Bring your own yoga mat (and any other props you like to use) and a bottle of water. The classes will start at 9:00amand go until 10:15.  Classes cost $12 and a 10 class card cost $100.  Can't wait to see you all stretching it out in the barn. Our farmstand is always open 10 to 2 on Saturdays so swing by after class! You can park at the Roadside Stand, just be super careful crossing 1A.

And a few reminders:

FISH FRIDAYS - Bobby Jordan has been coming to town with some gorgoues day boat fresh catches.  Just last weekend cousin Thom grilled up some MAHI MAHI and served it with a delicious orzo salad featuring WBF arugula, so good and so fresh.  Come on down from 2pm to 7pm every Friday.

EDIBLE PLANT WALK. Sponsored by the Wrentham Cultural Council, Naturalist John Root will be leading an edible (wild) plant tour at White Barn Farm on Friday June 29th at 6:30pm. The tour is free, for all ages, and you will learn how to identify and even use "weeds" for food and drink. Illustrated pamphlets are provided. Wear insect repellent, sensible shoes (preferably with tall socks), and a bottle of water if it's hot. You can park at the White Barn Farm Roadside Stand and gather to meet John there.

MORE HOURS this year! - It is easier to get white barn farm produce this season.  Due to high demand we have expanded our hours.  The Farm stand will be open 5 days week.  TUESDAY-FRIDAY 2-7 and SAT 10-2.  We truly appreciate the support from all our customers at this little farm.  It is the purchases of of our veggies that keep this little farm truckin, THANK YOU!!!!!

NO CASH, NO WORRIES- Thanks to an i-touch and square-up, we now take all major credit cards at the farm stand.  No need to stop by the bank before coming by. No minimum purchase. We can even take cards for Jordan Brothers Seafood on Friday if need be. Cash and personal checks are still accepted, of course.

THANKS FOR YOUR SUPPORT! Remember that we thrive because of you, word of mouth is our best advertising so tell your friends, family, coworkers about the food experience waiting to happen after your visit to  white barn farm.

peace love farming

chris and christy kantlehner and our hungry little peanut :) who now weighs 14 oz!

Posted 6/14/2012 9:22pm by Christy and Chris Kantlehner.

Hello Again, Everybody!

There are a few items besides just dark green leafies in your box this week! It looked like quite the tasty share as we packed the boxes. Great job bringing back your boxes and breaking them down with no tearing! Don't forget to jot down your name on the sign-in white board so we know you picked up. All the boxes were gone but there weren't enough names signed in. We're hoping you all have your shares!! We always welcome recipe ideas and/or reports of what you've been cooking. It helps us all stay interested!

Scallions. The first appearance of an onion! Yippee. This first harvest is very tender and petite. They are mild enough to chop into a green salad. They are great for making tuna, egg, or chicken salad. Great in Mexican dishes – to top nachos, add to a burrito or taco, or just to add to rice. One of my old standbys for breakfast was scallions sautéed in butter, scrambled with a couple eggs and a couple thin slices of cheddar. Served with a tortilla, sour cream, and hot sauce (or not). That was from my waitressing days when I would wake up late, have one meal at home,  then work late. Still – a delicious meal great for a weekend.

2 Heads Broccoli. Big luscious heads of broccoli. Time to do a broccoli centric dish. My standby is tofu and broccoli with peanut sauce from one of the Moosewood cookbooks. Grilled broccoli is lovely – I like to toss the florets with garlic, olive oil, and soy sauce before putting them in a grill basket over not too intense of a flame (unless you like Cajun style). Broccoli Quiche. Broccoli soup. Roasted Broccoli. Chicken and broccoli with pasta and lemon white wine sauce or alfredo. For something different, check out this recipe for Broccoli Slaw.

1 Bunch Baby Beets. Tiny little baby beets with tops good enough to eat (minus a couple leaves, of course). I think you could probably give the roots a good scrub and put them in a steamer to cook. You could add the coarsely chopped greens to steam with the beets for the last five minutes or so.  Serve with a pat of butter and a little drizzle of cider vinegar if you like. When I lived on my own and was feeling an urge to be healthy I would have quinoa with butter, salt, and pepper, and some beets and beet greens. Goat cheese, feta, and blue cheese are all great for accompanying beets. Toasted nuts never hurt either.

4 Heads Lettuce. Sorry, guys. You were supposed to get three heads last week but only two were packed into your box. We are putting an extra in this week. There is a red butterhead, a green butterhead, a greenleaf and a redleaf. The Greenleaf seems to be demanding to be put on a burger or chicken salad sandwich on a bulkie roll. The butterheads could be used for lettuce wraps (see the email about share #1 – on the website if you erased the email). Enjoy your salads!

1 Bunch Mustard Greens. Of course these can be chopped for a spicy salad or sautéed with garlic and olive oil for a side of greens, but one of our star work-for-shares, Karen, was telling me what she made last week. She made a Toasted Walnut and Mustard Greens Pesto, stuffed it into roasted portabella mushrooms, and finished them with fresh chopped tomatoes. Karen was the Healthy Eating Specialist at Whole Foods and is a nutrition consultant and writes a blog about good eating: We even talked about maybe setting up a cooking demonstration at the farm with her sometime. Anyway, I found a similar recipe online for Mustard Greens Pesto.

Napa Cabbage. Yes! A hefty little football of joy! Napa is much more tender and sweet than other cabbages. If you are making a slaw with it, a much lighter dressing can be used than with your usual green cabbage. I like sliced Napa in a wrap sandwich (particularly with buffalo chicken, parsley, chunks of blue cheese, and shredded carrot). It is mild enough to add to a regular green salad. It is also nice for adding to a stir fry for the last few minutes. My favorite recipe is from the cookbook for and by CSA members (around Madison, Wisconsin), From Asparagus to Zucchini. It is a Thai-style cabbage slaw with fresh herbs.

1 Bunch Rainbow Swiss Chard. Sometimes I forget how much I love chard. I like it steamed or sautéed with olive oil. It’s even nice to add to a brothy soup (homemade miso soup maybe) in chiffonade. Chiffonade is in ribbons – you stack some cleaned leaves on top of eachother, roll them into a tube, and slice across the tube to create little confetti strips that are perfect for wilting quickly into anything. Chard is a great substitute for any recipe that uses cooked spinach. A really elegant side dish with chard that is Spanish in style is chard cooked with onions, golden raisins, and pine nuts, and with a sweet and sour twang – a dash of vinegar (maybe red wine, sherry, or balsamic) and a pinch or two of sugar (taste before adding – the sweetness of the cooked onions, raisins, and greens may suffice). You can definitely add the beet greens along with your swiss chard to make the dish stretch further.

Bag of Arugula. Sunday night my family and I got together for supper at my Dad & Elizabeth’s cape house. All we brought was the display share from Friday. I cooked every green – bok choy, kale, escarole, mustard greens, and even matchsticks of the radishes, with some onions and garlic, made a peanut sauce and put it over rotini pasta. For salad I had the bag of arugula and some fuji apples from the fridge. Suddenly I remembered a wonderful salad that they make at Al Forno in PVD (where I worked for years). It is Apple & Arugula with fine diced red onion and a honey-lemon vinaigrette. My brother and his fiancée got to work. First I diced half a white onion fine and put the juice of one lemon and a good pinch of kosher salt on it to help it mild out. Then Will and Jess peeled and sliced the apples into good bite-sized slices. We tossed in a generous tablespoon of honey, stirred it to dissolve the honey, and finally coarse chopped the arugula and tossed it right in the bowl. Yum. Here is a version on A Nutrititionist Eats Blog. You can also add your arugula to your walnut and mustard green pesto (see above) to make more of that. Or we actually got a similar recommendation from a CSA member last week – she made a walnut and arugula pesto, spread it on a tasty slice of baguette, and finished with thin sliced radishes.

1 Bunch Cilantro. This week’s herb. It will be key to the Napa slaw. Perfect on nachos, in a simple quesadilla with scallions and cheese, or to finish a stir-fry or curry.

Posted 6/5/2012 9:35pm by Christy and Chris Kantlehner.

Howdy everyone!

I hope you love greens. or can find ten different ways to love them!

In the box this week you found:

2 Heads Lettuce. Salad. Sandwich.

1 Head Escarole. Check out this stuffed escarole recipe from Thank you, Elizabeth, for emailing the real recipe :)

1 Head Frisee (a different variety that is a little larger). This can certainly be chopped and washed and spun and thrown in a sald bowl alongside lettuce. Bitter greens often pear well with fruit and stinky cheese (poached pears and blue cheese. dried cranberries, mandarin oranges (that's for Grammie!) and goat cheese). My vegetarian beekeeper CSA Members, Roberta and Roger from Franklin Honey sent me an email relating this recipe they tried over the last week. Escarole would work equally well:

Frisee and Cannellini Beans

 I cook 1 ½ cups of slow cook brown rice according to directions on the package.

 Sauté the green garlic and one onion along with a few garlic scapes until translucent. I then added two cans of cannellini beans with sauce from can, (I used organic beans) and bring to a low boil and let simmer for 10 minutes.

 I then cut the Frisee into smaller pieces and add to the top of the beans and let it blanch slightly.

 I put the brown rice onto a platter and put the beans and frisee on top of it.

 It served five people.

Bag of Arugula. Chopped arugula is really good in a sandwich. Lots of flavor and vibrancy to add to tuna salad or turkey or veggie wrap (I recommend sprouts, shredded carrot, arugula, cheese or cream cheese, and a little salad dressing). It also works well in grilled sandwiches and as a topping for pizza (after it comes out of the oven). A classic is to make a basic margherita pizza - tomato, mozzarella, basil and then as soon as it comes out of the oven be armed with thinly sliced prosciutto and clean, dry arugula leaves (you may want to chop the leaves in your share so they aren't too big). Place one layer of prosciutto and one scattered layer of arugula. How about parmesan risotto with chopped arugula wilted in at the last minute (and/or maybe your mustard greens)?

Broccoli. Pasta salad is nice with broccoli. How about some sesame style noodles with broccoli served cold for lunch. Kids have been giving positive reviews of the fresh broccoli flavor - plain old steamed will do the trick there. Butter or mayo for toppings only if demanded (yes. mayo. my friend Martha taught me that in elementary school). Lemon and Broccoli are certainly complementary in a pasta dish, particularly with a white wine sauce including butter and finished with parmesan.

Bok Choy. Chris made us a stir fry for lunch the other day and the bok choy was transcendant (?) As a hungry pregnant lady I could not find words to describe how delicious it tasted. Did I mention that he had made a wonderful peanut sauce to toss all the veggies in before serving over rice? yum. My approach to bok choy used to be to quarter it vertically, but I've come to like slicing it horizontally and separating the mostly stems and the mostly greens. I add the stems first and the green part later. 

Red Russian Kale. The first kale appearance of 2012. A tender little bunch of Red Russian Kale. This would be a perfect quality of kale to try a kale salad - usually marinated with some sort of acid - vinegar or lemon juice to tenderize the leaves and then tossed with other delicious things. Here is one recipe from the food network that involves mango (i've also heard of avocado): Massaged Kale Salad. Epicurious has a Tuscan style recipe with pinenuts and currants. It calls for tuscan kale but i'm sure this kind will work fine. Dr. Weil, who is a holistic medicine guru, offers another Tuscan Kale Salad recipe that sounds tempting. You may halve the recipe due to the small bunch of kale. Of course, the standby greens preparation is always available: sautee with garlic and olive oil.

Mustard Greens. This is the multicolored leafy little bundle wrapped with a twist tie. These greens may be slightly large for a salad, but if you love the spice just chop the whole bunch and throw it in the salad bowl. Some sort of creamy dressing or soft cheese could help cut the bite. Check out my recipe for White Balsamic Vinaigrette. Otherwise, mustard greens can be quickly sauteed with olive oil and garlic for a side of greens.

Radishes. Our crispy, spicy little friends. If you have a mandoline (dangerous professional kitchen tool for slicing things very thin, in matchsticks, etc) try slicing them paper thin for a salad or how about making some matchsticks with your chef knife skills. You can also sprinkle a little seasoned (i.e. sweetened) rice wine vinegar on them for a quick pickle condiment/snack. If you're feeling inspired by French cuisine, get a delicious baguette, spread it with good butter, then top it with thinly sliced radishes and a dash of salt.