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Posted 11/18/2017 10:10am by Christy and Chris Kantlehner.

Hello!

Just a reminder to pick up your frozen bird at White Barn Farm today.

458 South St. Wrentham, MA 02093

If you can bring a check or cash it would be much appreciated! But we will have a credit card swiper available if you need it.

We have the turkey pick-up in the left side of the barn, while the right side of the barn is rocking and rolling with the Thanksgiving Sale! Make sure to stop in!

We are staying open until 4pm today if you can't get here by 2pm.

Thank you! Thank you!

and may your feast be glorious!

xoxoxo

christy & chris at White Barn Farm

Posted 11/16/2017 7:09pm by Christy and Chris Kantlehner.

Don't forget to pick up your CSA Share this Friday! November 17, 2pm to 6pm in the left side of the barn. Bring your bags or a box to pack all of your items into. A few things are already bagged and weighed for you and others you will need to weigh out yourself.

The Farmstand will be fully stocked for Thanksgiving Sale Weekend. Find more veggies, eggs, coffee beans, fresh cranberries, dried cranberries, cheese, yogurt, maple syrup, honey, mushrooms, apples, cider, and more!

We expect this week's distribution to include:

one Pie Pumpkin Homemade Pumpkin Pie

3 lbs Potatoes -  Hearty Lentil Soup with Winter Roots

2 lbs Sweet Potatoes - Roasted sweet potatoes are such a simple and delicious side to round out any meal. Try them with a couple fried eggs and a handful of salad greens

2 lbs Rutabaga or Turnip -  Celery Root Gratin

2 lbs Onions

2 lbs Carrots 

1 lb Celery Root -  Celery Root Remoulade

1 lb Beets -  Roasted Beet & Shallot Salad

Assorted Winter Squash - 2 lbs

Bag of Spinach - if you don't want to use the spinach raw, it will be a wonderful last minute addition to a hot soup, like Green Lentil and Spinach Soup

1 Head of Frisee - The easiest way to use frisee is to just include it in a salad mix but you can feature this frilly, bitter salad green with one of these two recipes: Fusili Carbonara with Frisee and Lemon or Frisee Salad with Lardons and Poached Eggs

1 Bunch of Bok Choy Fresh and Creamy Bok Choy Slaw

Posted 11/15/2017 6:58pm by Christy and Chris Kantlehner.

Are you ready for the holidays or what? With all of the madness in the world, it could not be more timely for all of us to stop and get together to enjoy good food and take stock of all we are grateful for. Hold those loved ones tight! There is always room for improvement, but really it could always be worse, too! I know I am personally thankful for health, family, running water (including hot!), electricity, and the good brown earth right here at White Barn Farm! As a farm, we are so grateful for the magic of the seed and soil, the dedication of our crew, and most of all, for the support we get from all of you!

It is Thanksgiving Sale Weekend! We hope to provide the means for you to proudly share with your people a dish that has a story – it is based on ingredients grown by people you know - right in this tiny slice of good clean earth that is persevering in the middle of suburbia.  *If you know anyone who would dig this sale - please share this email*

We are extending our Hours! Open until 4pm on Saturday & Sunday, beginning Thanksgiving Sale Weekend and running through our last day in the barn, December 23rd.  

Late Fall Hours in the Barn
Friday*: 10am to 6pm (seafood 2pm to 6pm)
Saturday & Sunday: 10am to 4pm (seafood 10am to 2pm both days)
 
*closed on Black Friday, November 24th
 

BULK DEALS FOR THE THANKSGIVING SALE:

  • 2 Lbs Onions $3.50
  • 5 Lbs Potatoes $6.25
  • 5 Lbs Carrots $8
Brussels Sprouts 

Vegetable Debutantes!!! Appearing for the first time this year:

  • Brussels Sprouts
  • Parsnips
  • Frisee  - bitter greens that can be part of your salad mix
  • Escarole - excellent featured with white beans and delicious homemade turkey stock! 
  • Rutabaga – check out this simple, fabulous recipe shared with us by Kathy Mackenzie: Fluffy Yellow Turnip

Fresh in from our organic veggie growing partners-in-crime at Upswing Farm in Ashland, MA, delivered by Farmer Brittany and snooze-cruising Baby Harvey:

  • Big Luscious Butternut Squash 
  • Perfect Plump Pie Pumpkins 
  • And a whole slew of Sweet Potatoes

Swooping in just in time from Sparrow Arc Farm in upstate New York, are organically grown potatoes! In my family, at least, you cannot have Thanksgiving without Mashed Potatoes! Listen to these fabulous variety names: Katahdin, Red Maria, Lehigh, Russian Banana, Magic Molly, Shepody, and Peter Wilcox! 

We will have salad greens, spinach, lettuce, bok choy, and kale in the fresh greens department. We have red and white radicchio for a bitter element, and there is cabbage for crunch!

Apples! Fresh out of proper apple storage at Fairmount Fruit Farm in Franklin. A bushel each of five different varieties - some for fresh eating, some for baking, some for both! Plus they're bringing Apple Cider! half or full gallons

RI Mushroom Company AND Farmer Sam at Crystal Springs in Plainville will provide MUSHROOMS! Crimini, Shiitake, Blue & Gold Oyster. You cannot go wrong with mushroom gravy!

We are debuting certified organic cheese made on the dairy farm itself in Warwick, MA. We’ll have a lovely selection of cow’s milk cheeses from Chase Hill Farm. Ben and Laura make their raw milk artisan cheese from their own 100% grass-fed Normande, Jersey, and Jersey-Normande cross cows’ milk:

  • Farmstead – Colby style aged 100+ days – a mild and softer waxed cheese
  • Garlic – Farmstead with garlic added
  • Cheddar – extra sharp yet smooth and creamy, waxed and aged over a year, sometimes up to 1.5 years
  • Herdsman – alpine style cheese with a firm texture and nutty flavor. Has a natural rind and is aged over a year.
  • Feta – a cow’s milk Greek style feta, picante and brined in whey  


Fresh, Dry-Harvested Organic Cranberries. These gorgeous rubies will dazzle you. Locally grown in Norton, MA.  You may be familiar with Fairland Farm’s delicious organic sweetened dried cranberries that we have been carrying at the farmstand since spring. A fresh supply of those will be arriving, too! 

It's that time of year, when giving to others means so much. In honor of a heavy crop and us finally learning to grow tons of carrots, we are launching #CAREWITHCARROTS - From now until our last day in the barn, Dec. 23rd, for every 100lbs of carrots we sell, we will donate a 20 lb bag of carrots to the Wrentham Food Pantry. We will have a cartoon carrot “caring meter” that we will fill in after each market to show our progress!  

We picked up our wreaths yesterday! We went up to Franklin, New Hampshire, to Three Rivers Wreath and Plant Company and filled our van with the most fabulous smell of Christmas! Fresh, lush, double-sided Balsam wreaths. Full Disclosure - Three Rivers brings them in from Canada because of the higher quality greens there. They make gorgeous garlands from local brush, source kissing balls locally and sell decorated wreaths for fundraising campaigns. We will have a few on display this weekend and will be selling them plain, decorated, or really decorated, beginning in earnest on Small Business Saturday, November 25th.  

* * *  

We are also offering two Wreath Decorating Workshops! Our heated greenhouse will be transformed so that up to 12 guests per session can come decorate a wreath with our floral designer, Laurene Hulbig. We will provide the base double-sided balsam wreath, foraged greens to embellish with, pine cone picks, a bow, and an array of other interesting foraged, found, and purchased décor. If you have a special ribbon, some cool jingle bells, glass balls, little fake birds, or any other special items – bring it along to add to your design! We will have hot tea, breakfast pastries, and plenty of cheer to share!

Wreath Workshops:

  • Saturday, December 2nd, 10am - 12pm
  • Sunday, December 3rd, 10am to 12pm
  • Cost: $45/person. add $25 to make an additional wreath
  • Please register online and bring cash or check for payment.
We will consider adding additional dates if there is overwhelming demand!       




Posted 11/9/2017 12:42pm by Christy and Chris Kantlehner.

The cold has snapped fall into shape. And it is rather abruptly supposed to be 20 degrees Friday night!!! Bundle up and come shop for the ingredients you will need to stay warm and healthy all week!

We have been working hard all week to get roots out of the fields, washed, bagged, and into our walk-in cooler. We have harvested daikon radishes, watermelon radishes, rutabaga, purple top turnips, beets, carrots, and more beets. We have been layering row cover over the greens in our caterpillar tunnels and high tunnels, trying to keep them warm enough to provide local salads for some time to come!

We have everything you need for a wonderful stew or minestrone: celery, celery root, carrots, potatoes, fennel, leeks, thyme, rosemary, sage, and parsley. There are lots of varieties of winter squash to roast and serve. I have a feeling we will all be needing comfort food this weekend!

Keep the salads going with our super tasty mustard greens salad mix topped with shredded carrots and radishes or try roasted beets and goat cheese. We will have that fabulous lettuce leaf mix (salanova) available, too. Plus spinach and baby kale and pea tendrils! There will even be head lettuce to choose from! If you haven't yet tried adding an element of bitterness and beauty to your salad, this is your week to pick up a head of radicchio and slice it into thin ribbons to mix with your salad greens.

We spent this frozen morning in the sunny greenhouse cracking garlic bulbs into their individual cloves to plant. As I type, the crew is spreading compost onto the beds we are preparing for garlic planting. The wonderful aroma of garlic got me to thinking  . . .

Garlic and olive oil are the key to making a delicious kale side dish. Garlic and oil and a dash of soy sauce or fish sauce is the key to making fabulous sauteed baby bok choy. Butter and leeks are the base to any wonderful soup or chowder. Fennel and onions and peppers are the perfect mates for sausage! Garlic and broccoli raab are terrific with hot italian sausage. Build this week's menu based on vegetables that are available in this season. There are lots to choose from!

Pick up a bunch of our Japanese Salad Turnips, Hakurei Turnips and make Honey Glazed Turnips for a side.

* * * * 

Late Fall Hours in the Barn Reminder:
 
Fridays: 10am to 6pm and Saturday & Sunday: 10am to 2pm
 
Seafood: Fridays 2pm to 6pm and Sat & Sun 10am to 2pm

* * * * 

Next weekend is our pre-Thanksgiving sale - Friday, Saturday, and Sunday: November 17, 18, 19. same hours. in the barn.

Those who pre-ordered their turkey from Pat's Pastured will pick up at the barn Saturday, November 18, between 10am and 2pm.

* * * *

Following Thanksgiving, we will be closed on Friday, November 24th. BUT we will be OPEN Saturday & Sunday November 25 & 26 with Holiday Cheer! We ordered a limited number of Fraser Fir Christmas trees that will be for sale. We will also have plain or decorated wreaths from Three Rivers Wreath and Plant Company (Franklin, NH). Stay tuned for details about a wreath decorating workshop we will be hosting, as well.

Posted 11/3/2017 1:43pm by Christy and Chris Kantlehner.

Happy Friday everyone! 

This is Erina, Office Admin for White Barn Farm, enjoying this afternoon's beautiful sunshine by the wide open barn doors at this weekend's farmstand. Speaking of beauty, check out these delicious displays...


This is an interesting time of year when the weather and vegetable bounties both hold onto their last reminders of summer. Should you grill this weekend, using one of our juicy slicing tomatoes - get them while they last! Or perhaps practice a new hash recipe for cooler weekends ahead, with our plentiful stock of sweet potatoes and fennel. We also have bags of greens, spinach, and broccoli for all those squirreling for some vitamins. 

For folks looking for a quick pick-up...

...we have 10 extra CSA boxes ready to go today until 6PM! They are available first-come-first-serve for $40 a box. Every box holds approximately 2 weeks worth of veggies for you to enjoy.

Farmstand News

This is our first weekend setting up in the barn, so feel free to park near the barn, or park in our usual lot (just please be careful crossing the street!)

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be here this
Friday 2pm to 6pm and the whole time Sat & Sun!
 
 
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend.  
  • Delicata, acorn, butternut, kabocha squash 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce, Broccoli
  • Beets, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings from Narragansett Creamery and Beltane Farm

Thanksgiving Turkeys

This is also the last weekend to place your Thanksgiving Turkey order! We must receive your filled out form AND $30 per turkey deposit no later than closing hours this Sunday (11/5 @ 2PM). Please make checks payable to "White Barn Farm." Pick up of your frozen bird will ONLY be on Saturday, Nov. 18th between 10 AM to 2 PM. For more information about the care and handling of your birds check here
 
Enjoy this beautiful fall weekend!!
Posted 11/2/2017 2:09pm by Christy and Chris Kantlehner.

Hello CSA team! White Barn Farmstand has officially transitioned across the street for November and December.

Your second share of the winter CSA will be ready to pick up at the barn tomorrow (Friday, 11/3) from 2pm to 6pm. Don't forget to bring your bags or a box to pack into!

I know a few of you cannot come on Fridays. Let me know if you need your box packed for you to claim on Saturday 10am - 2pm. Text me: Christy 774-210-0359 with your name and request :)

Reminder! The "winter" share is distributed biweekly. The next three pickups will be on Fridays, 2pm to 6pm, at White Barn Farmstand in the Barn: 11/17, 12/1, 12/15.

so what do we have for you this week?

4 lbs Acorn Squash. I like to just halve these squash, scoop out the seeds and place face down on a parchment paper lined baking sheet in a 350 degree oven. When they are just about fork tender flip them over and season the inside - you can go sweet - ginger, butter and maple or savory - brown butter and sage, maybe even some kind of grain stuffing. The skin is edible but I usually just put a half on each person's plate and let each decide whether to scoop out of the shell or attack the whole thing with a fork and knife. 

1 bunch of Hakurei Turnips a.k.a Japanese Salad Turnips - you may consider them a white radish if you like - slice or grate onto a salad and enjoy. They are also delightful cooked -  just quickly roasted or sauteed in a pan - these are tender compared to their much harder cousins, purple-top turnips.

1 bunch of Bok Choy - a perfect and lightning fast complement to Sesame Salmon

1 bunch of Radishes - Easy Radish Salad (could easily be applied to the salad turnips as well)

1 lb of onions - who doesn't want to come home to the smell of onions cooking? If you are the one cooking, and you were the one who got teary-eyed fine dicing those allium delights - treat yourself - step outdoors for a moment and return to the kitchen to catch the fabulous aroma of cooking onions!

1 bunch of Kale - Delicious Kale Sandwiches - this recipe includes good basics of kale prep. Another good one: Lemony Kale with Lentils

1 lb of mixed greens - if these are larger than you like for a green salad - even if it is roughly chopped and covered with Goddess dressing - then you might want to briefly sautee these guys or wilt into warm risotto or put in a breakfast burrito or quesadilla - some way to quickly wilt them.

2 lbs of potatoes

2 lbs of sweet potatoes - cut into french fry shapes, roast in a hot oven and enjoy a truly nutritious sweet! Here is a nice idea: Warm Winter Salad of Roasted Root Fries *note: sweet potatoes keep best at room temperature and dry

2 lbs of carrots - Remember when "Tuscan" added magical properties to most anything? How about Tuscan-style Roasted Carrots carrots keep best in a plastic bag in the refrigerator

1 bulb of garlic - garlic and onions can be left in a basket on your counter (for long-term storage they want to be cold and dry)

1 bunch of parsley (possibly a choice of other herbs). Check out the creamy parsley dressing part of this recipe and perhaps improvise the slaw with carrots, salad turnips, and radishes.

Be aware that there could be a last minute change to this line-up, but this list is what we foresee at the moment.

If anyone is asking -
Late Fall Hours in the Barn are:
Fridays: 10am to 6pm (seafood 2pm to 6pm)
&
Saturdays AND Sundays: 10am to 2pm (seafood 10-2 both days)

 

Posted 10/25/2017 7:24pm by christy kantlehner.

Hi there local farm supporters! 

We have exciting news to share with you all this fall! Just in time for pick-up before Thanksgiving, we'll be offering free-range, Standard White Turkeys from Pat's Pastured! These turkeys are raised on pasture and fed non-GMO grains and even better, raised right down the road by our friend, Pat and team in East Greenwich, RI. 

Turkeys will range in size from 15-25 pounds and are $5.75 per pound. *You'll see on the order form that you can choose between small and large, but we can't give an exact weight. All turkeys are unique. :) 

Ordering Your Turkey

In order to reserve your turkey: 

  • Fill out this form 
  • Send in or drop off a $30 non-refundable deposit. The $30 will come off the total price of the turkey at pick-up.

***Your turkey will not be reserved until we receive the $30 deposit.

All orders must be in before November 5th. (Or when we run out of turkeys to sell.)

You can send your payment in to P.O. Box 207 Wrentham, MA 02093

Or drop it off at the farmstand at 458 South Street Wrentham - cash, check and credit card at the stand accepted. 

Thanksgiving Turkey Pick-Up

**There will only be one time for pick-up. Thanksgiving turkey pick-up will be on Saturday, November 18th between 10 a.m. and 2 p.m.

Questions:  

We know you probably have a lot of questions about the turkeys, how they are raised and how they will come to you when you pick them up. Rather than reinvent the wheel, we'll let Pat's page answer all of those questions for you in his FAQ section. Though if you have any lingering questions, please don't hesitate to reach out! 

We hope that this is the perfect addition to your Thanksgiving meal.

As always, thank you so much for supporting local. It is so very important! 

- The White Barn Farm Team

Posted 10/21/2017 8:23am by Christy and Chris Kantlehner.

Happy weekend! 

Make sure to stop by the farmstand this weekend. We are stocked up for fall! The farmstand is full of all of your favorites and even better, there is PUMPKIN PEAK! 

There are pumpkins of all shapes and sizes - ones perfect for carving, decorating, even for that pumpkin decorating contest at school! Most of the Jack-o-Lanterns we grew here have been sold, so we are lucky enough that our organic farmer friends at Langwater Farm in Easton are providing the carving beauties and Upswing Farm is embellishing the sugar pumpkin stock! 

photo-op! Pumpkin peak is set up for you (or your little one) to pick your own pumpkin out while climbing some fun hay bales at the same time. And it's the perfect backdrop for a fall picture. 

Farmstand News

We're in our last week or so of the outdoor farmstand. Sunday, October 29th is the last outdoor farmstand day.  There is a short hiatus until the following Friday, when we will have moved across the street to the barn. 

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be there Fridays 2pm to 6pm and the whole time Sat & Sun!
 
It is also probably the last week of tomatoes! We put a risky late planting in one of our "caterpillar" tunnels and the weather has made it so there has actually been some late October tomato production! The rest of the tomatoes you see at the farmstand are coming from organic farmers, Kevin & Brittany Overshiner, of Upswing Farm. Enjoy the last few good-tomato sandwiches! We will all be missing them in a couple of months! 
 
 
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend. 
 
  • Delicata, acorn, butternut, kabocha squash. 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce
  • Celery Root, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings, too: a yummy cow cheese spread and Narragansett grilling cheese. 

If you want to pick some zinnias and cosmos and a smattering of other specialty cut flowers this weekend, the endless summer has given the flower field an extension! Fill a mason jar for $10 and enjoy the experience of being in a flower field.

Thanksgiving Turkeys
 
Stay tuned for another email early this week about pre-ordering Thanksgiving Turkeys!! We'll be answering all of your questions (hopefully) and you'll be able to pre-order your free-range, locally raised turkey from Pat's Pastured Farm. They'll be available for a pick-up just before Thanksgiving. More on that soon! 
 
Enjoy this beautiful fall weekend!!
Posted 10/21/2017 8:02am by Christy and Chris Kantlehner.

Hey there all of you boxed CSA members! 

Thanks for all of your support this season! Welcome to our winter boxed CSA. We hope pick-up went smoothly today. As a reminder, pick-up for the winter CSA shares will be on Fridays from 2-6 p.m. in the barn. 

Here are the dates for the 4 additional pick-ups this season: 11/3, 11/17, 12/1, 12/15. 

And now on to this week's box! You've got: 

  • carrots
  • onions
  • sweet potatoes
  • delicata squash
  • peppers
  • beets
  • swiss chard
  • mixed greens
  • potatoes
  • head of lettuce

We are coming into greens season, so get ready to make some delicious salads! Here are a few ideas to mix up those green salads. Let us know if you've got any favorite combinations! 

It's winter squash time! Delicata squash is one of my favorites. Roast it and eat it with the skin on - so easy! Or try this recipe for Roasted Delicata Squash and Onions

One thing that I am really enjoying is pre-preparing meal bowls for the week. I LOVE this one with farro, beets and sweet potatoes (but you can sub out the farro for wheat berries from the farmstand, too). The combinations are endless and they are filled with nutrients and super filling, too. Some more options for toppings are shredded carrots (or pickled if you have the time), edamame, roasted peppers! 

You'll find some swiss chard in your box this week. It is one of those versatile greens that can be eaten as a green in your salad, sauteed with olive oil and garlic for a simple side, tossed into soups and stews, you name it. Creamed Swiss Chard is another fun idea for a new side dish for one of this week's meals. 

That's it! Go off now and create amazing dishes with this week's box. Keep us posted. We can't wait to hear what you make! 

Also, stay tuned for news on pre-ordering turkeys if you want this season. We'll be sending out an email this weekend. If you haven't subscribed to our email list, you can here

See you in two weeks! Or hopefully before - say hi at the farmstand! 

Posted 10/18/2017 10:28am by Christy and Chris Kantlehner.

Hello everybody! "winter share"?! more like late fall that feels like summer. We somehow escaped another frost advisory without losing our frost sensitive crops. Peppers and flowers live to see another day!

Thank you for signing up for the last segment of our Community Supported Agriculture program this year. You are directly supporting us and we hope the vegetables reward you!

This is a reminder to come pick up your CSA share this Friday, October 20th, from 2pm to 6pm.

This is a biweekly share. The pick up dates are: 10/20, 11/3, 11/17, 12/1, and 12/15. Mark your calendars!

Since the farmstand is still at the tent this week, we will set up your CSA packing area next to the farmstand tent. This week only. At the next pick-up, our farmstand will have moved into the barn, and we will set up the packing area in the left side of the barn. Apologies in advance for any confusion!

Bring your grocery bags or a box or basket or whatever you like to pack your share into. The format for the winter share is that you pack your own veggies following the instructions given with each item.

Thank you and see you there!!