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CSA Pick Up Week 15 Full Shares | Week 8 Half Shares (A) and Market Select Members

Posted 9/23/2015 1:53pm by Jessica and Dominic Green.


 Cool, dewy mornings on the farm

Well, I can't quite believe it, but this is week 15 of our Summer Share CSA. So if you are a Group A Half Share member, and did not sign up to the Fall Share, this will be your last box of the season! (Please note - if you are a Group B Half Share member, your last box will be next week)

Bonus crop - radishes re-seeded from an earlier planting

We want to thank you for choosing to participate in our CSA at The Gentleman Farmer this season - we couldn't do it without you - and hope you enjoyed all of the fresh, local, organic vegetables you received. 

Giant mushroom I found growing in the horse pastures!

If you will be joining us for our Fall Equinox Farm Picnic this Saturday, but have not yet RSVP'd to, please do so. The weather is looking great for the weekend, and I'm looking forward to seeing you all, and sharing good conversation and s'mores around the fire!



Pick up Info: 

FARM FRIDAY September 25th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday September 26th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday September 27th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact


In this week's box:
Potatoes -  A recipe for Creamy Kohlrabi and Potato Soup is below.
Mixed Peppers - Sweet and Hot peppers this week.  Try making Fresh and Raw Salsa (recipe below)!
Tokyo Bekana (Asian green) - Looks like lettuce. It has a nice sweet flavor with the crunchy crisp texture.
Kohlrabi -  We have provided a recipe for Quinoa-Stuffed Kohlrabi over Lemon Rosemary Bechamel.
Green Beans - Try making Crispy Oven-Baked Parmesan Green Bean Fries this week (recipe below)!
Pickling Cucumbers (Tom's Farm, Huntley IL)-  Learn How To Make Dill Pickles in the recipe section!
Brussel sprout tops -  These are very similar to collard greens, so for those of you wanting more cooking greens, give these a try this week!

*denotes CSA produce item
  • kohlrabi*
  • 1/2 cup quinoa
  • cup vegetable broth
  • 1/2 cup onion, diced*
  • 1/2 cup cherry tomato, chopped
  • carrot, chopped
  • tablespoons fresh rosemary
  • cloves garlic, minced
  • teaspoon olive oil
  • teaspoon lemon juice

Lemon-Rosemary Bechamel

  • tablespoons butter
  • tablespoons flour
  • 1/4 teaspoon salt
  • cup milk (skim works! but you may also use whole)
  • tablespoons lemon juice
  • Lemon peel from 1/2 lemon
  1. Peel kolhrabi using knife or vegetable peeler to remove the tough outer skin. Then, slice kohlrabi bulbs in half and use a melon-baller to carve out the center.
  2. Place kohlrabi halves in a pot of boiling water and boil just until tender (20-30 min). Set aside on paper towel to dry.
  3. In a separate pot, boil quinoa with 1 tbsp rosemary and vegetable broth. When the quinoa is done (you’ll see what looks like a little white thread coming from each grain), set aside.
  4. Preheat oven to 400F.
  5. Using 1 tsp olive oil, cook onions and carrots until onions are translucent and carrots are tender. Add garlic and cook for another minute. Add tomatoes and cook until the tomatoes are warm.
  6. Combine 1 cup quinoa with vegetable mixture and lemon juice. Add salt and pepper to taste. (What’s left over, you can serve on the side!)
  7. Fill tender kohlrabi halves with quinoa mixture and place on a baking sheet. Bake at 400F for 20-30 minutes (until kohlrabi is almost soft, but still holds its shape).
  8. While kohlrabi is baking, prepare the bechamel: melt 2 tbsp butter in a medium sauce pan; then add 2 tbsp flour; combine with a whisk. Then, add salt. Stir occasionally over low heat for 4-5 minutes. Slowly add 1 cup milk, stirring to combine. (Don’t worry if it starts to look chunky, just keep stirring!). When milk is entirely added, place rosemary and lemon peel in saucepan with milk. After about two minutes, add lemon juice, stirring occasionally, until sauce is thickened to your liking. Remove rosemary & lemon peel.
  9. Serve kohlrabi halves over bechamel and enjoy!
    • 1/2 cup chopped onion*
    • 1 1/2 heaping cups grape tomatoes (you could try using a regular tomatoes)
    • 1/2 teaspoon cumin
    • 3/4 teaspoon pink Himalayan sea salt 
    • 1/4 cup packed cilantro (adjust to taste)
    • Finely chopped fresh hot peppers (use less for minor heat, adjust to taste or use a mix of sweet and hot peppers)*
    • 1 1/2 tablespoon fresh lime juice 
    • 1 really large garlic clove, or 2 smaller ones, roughly chopped
    • 1/2 teaspoon raw agave
    • 1 teaspoon chili powder (optional, but I love the extra flavor of heat and it assists in red color)
  • Feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. 


Add all of the ingredients to a food processor and blend until desired consistency. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!


Crispy Oven Baked Parmesan Green Bean Fries 


  • 1 pound fresh green beans, washed and ends trimmed*
  • ½ cup flour
  • 2 eggs, beaten
Panko Mixture
  • 1 cup Panko {Japanese seasoned bread crumbs}
  • ½ cup Parmesan cheese {loosely packed}
  • ¾ tsp garlic salt
  • fresh ground pepper {around 20 grinds, ¼ tsp or so}
  • Preparation:
  • Pre-heat oven to 425°F. Line two baking sheets with parchment paper, set aside.
  1. Place flour, eggs, and Panko mixture in three separate shallow bowls.
  2. Dredge beans in flour, then eggs, then Panko mixture.
  3. Place on baking sheet. Bake for 10-12 minutes or until golden and crispy.
  4. Serve immediately



Last Week's Recipes!!
*denotes CSA produce item
Makes 2 pint jars

1 1/2 pounds pickling cucumbers*
4 garlic cloves, peeled and smashed
2 teaspoons dill seed or 3 to 4 heads fresh dill*
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt

Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Large pot, if canning


  1. Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed or 1-2 heads fresh dill, and 1/4 teaspoon red pepper flakes per jar.
  4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids: Place the lids over the jars and screw on the rings until tight.
  8. Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
  10. Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks. 

Recipe Notes

  • Dilly beans and other pickles: Many other summer vegetables can be pickled following this method — green beans (aka dilly beans), okra, garlic scapes, etc. Experiment to find your favorites!
  • Crisp texture: If your pickles are softer than you'd like, read this post on 5 Ways to Give Your Pickles Better Texture.
  • Other flavors: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
  • Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.

French Breakfast Radishes, Bacon & Greens

Serves 2

6 ounces dried perciatelli, bucatini, or spaghetti
Several large bunches large French breakfast radishes, greens included*
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon into 1/3-inch strips. Cook in a very large sauté pan over high heat for 3 minutes, until the fat is rendered and the bacon is soft, not crispy. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.

Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.

Creamy Kohlrabi and Potato Soup 

-1 large kohlrabi (or 1-2 small), cubed*
-3 medium sized potatoes (or another boiling variety), cubed*
-6 T. unsalted butter
-1 c. of milk or more if needed
-1 small onion, chopped*
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory (can substitute with thyme or thyme + dash of sage or mint)

Place water in a stock pot.

Peel Kohlrabi and potatoes and cut into cubes.  Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water.  Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.

In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden.  Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.

In a small pot bring the milk to a boil. Remove from heat.

In a high speed blender, add all ingredients except milk. Cover and puree.  Add milk as needed to achieve your desired consistency.

Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.

Recipe from Purple Rain Vineyard.

Fresh Corn Risotto with Wild Rice and Pancetta
  • 14 - ounce can reduced-sodium chicken broth
  • tablespoons butter
  • tablespoons olive oil
  • ounces pancetta, chopped
  • large onion, finely chopped (1 cup)*
  • 1 1/4 cups uncooked arborio rice
  • cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper 
  • 1 1/2 cups fresh corn kernels*
  • cup cooked wild rice (see tip below)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • tablespoons butter, cut into pieces
  • 1/2 teaspoon ground black pepper 
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley 


  1. In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. 
* To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.