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Posted 10/22/2018 4:25pm by Christy and Chris Kantlehner.

Good Evening Everyone!

So, this is it, this is the last week of the summer share. It has been a great 20 weeks. We've gone from greens to tomatoes to squash in the blink of an eye. If you feel like you would like these good times to keep rolling, don't forget, we have a Fall Share! Fall Share Sign Up The fall share is offered every other week for 8 weeks starting November 2.

Here's what we've got for you this week:

  • 1 Winter Squash of your choice
  • Choose 2: Celery, Fennel, Beets, Radish, Turnip, Kohlrabi
  • Choose 1: Kale, Chard, Frisée, Escarole, Sugarloaf Radicchio
  • Mix and Match 2 pounds: Potatoes, Onions, Celery Root, Peppers, or Apples (unfortunately we cannot include the honey crisp apples in this mix - but we have lots of other varieties)
  • Choose 1: Bag of Greens (We will have different, freshly harvested greens available depending on your pick up day - what can we say, it's the end of the season! Just ask our helpful staff and they can let you know what is available.)
  • 1 Head of Garlic

Just a reminder to our wonderful share-holders, this is our last week in the tent (Oct 23 - 28). Starting November 2nd, we will be setting up shop across the street, in the barn. That's right, in the White Barn! The hours will be Fridays 10 - 6, Saturdays 10 - 4 and Sundays 10 - 4. If you've never been over there, you just pull into the driveway and you will see parking on the right. There is even more parking when you pull in past the house on both sides. Come join us!

 

Posted 10/15/2018 4:05pm by Christy and Chris Kantlehner.

Good Evening All!

Here's the share for this week:

  • Choose one: Frisée, Escarole,  or Sugarloaf Radicchio
  • Choose one: Kale or Chard
  • 1 Celery
  • 1 bag of Spicy Salad Mix
  • Mix and match 2lbs of your choice: Potatoes, Onions, Beets, Kohlrabi
  • 2 Delicata Squash
  • 1 Green Bell Pepper

See you at the Farm!

Jen G

Posted 10/8/2018 8:12am by Christy and Chris Kantlehner.

Good evening everyone!

We are getting close to the end of the summer season. But the cooler temperatures have brought back some of our earlier favorites. Here's the share for this week:

  • 1 Bunch Radish or Kohlrabi
  • 1 Fennel bulb
  • 1 lbs Honey Crisp Apples
  • 1 bag Greens of your choice: Lettuce Mix, Spicy Salad Mix, Pea Tendrils, or Baby Kale
  • 2 lbs Sweet Potato
  • 1 Garlic bulb
  • 2 large Green Bell Peppers

Hooray! Kohlrabi is back! I know a lot of you have been waiting patiently for it since the weather turned this summer. Pick up one of our soft cheeses to pair with it for a healthy appetizer. We have four varieties: Jalapeño or Garlic and Herb Angelito from Narragansett Creamery and Garlic or Lavender-Honey Adelisca from Couet Farms. The apples come to us from Brookdale Fruit Farm in Hollis, NH. 

There are only 2 more weeks of the Summer Share after this one. If you feel like it is just too soon to stop the fresh produce, we couldn't agree more! There is still room in our Fall Share:

The first fall shares could have a few summer items if the weather has been mild - the last of the sweet peppers, or eggplants. We may have the last of the head lettuce, radicchio, and fennel, followed by the first of the spinach. You can be sure you will find cabbage, and lots of roots, onions, potatoes, sweet potatoes, leeks, garlic, and winter squash. We try to include something fresh and green in each share - maybe arugula, spinach, parsley, pea tendrils, mustard mix, or kale.
Price is $160 for 4 pick-ups spread over 8 weeks

Fall Share Sign Up

See you at the Farmstand!

~Jen G

Posted 10/5/2018 8:34am by Christy and Chris Kantlehner.

I tried to get this letter started yesterday but I could not quite capture the positivity I like to share with our customers. This was all I had: Okay, Weather, spirits are damp. Stop with the pouring rain and continual misting. We are ready for sunshine to warm us up and dry us out!  On a positive note, the new waterproof overalls we purchased this year are being used by even the most reluctant of our employees, even appreciated!

Last weekend was gorgeous and this weekend, at this moment, is predicted to be equally gorgeous! Yippee Hallelujah! 

Now the SUN IS SHINING, WEATHER IS SWEET! The letter continues . . .

Although this is the time for apple-picking and pumpkin-picking and donut-eating, make sure to get your groceries too!

For those who do not need to do the picking, We do have apples at the farmstand: Cortland, Macoun, Macintosh from Fairmount Fruit Farm in Franklin (conventional)

more pumpkins are coming in, along with some of the fancy decorative squashes, from Sparrow Arc Farm in New York. They grow the lovely potatoes we've been having and now will provide certified organic potatoes AND Pumpkins :)

White Barn Farm's ornamental corn, popcorn bunches and mini pumpkins are prime for decorating season too!

We are still producing real foods to enliven your menus - Greens in Particular!!

  • Pea Tendrils
  • Arugula 
  • Baby Kale
  • Spicy Salad Mix

or make your own tasty salad mix from our different head lettuces, frisee, radicchio, sugarloaf (white radicchio).

frisee

Click here for a yummy frisee-based recipe.

Shred carrots, thinly slice radishes and salad turnips

sweeten with colorful, ripe, sweet peppers. (greek salad?)

roast beets, sweet potatoes, onions, fennel, celery root, potatoes - not just for sides anymore - try on a salad or pizza or in a pot pie!

we've got your hot pepps for homemade chili - cayenne gives great flavor and color

Have you ever made babaganoush - an eggplant dip similar to hummus?

Don't Forget it's Fish Friday -
Jordan Brothers Seafood at the Farm
2pm - 6pm on Tuesdays and Fridays!
 
We've even got some green beans - you can make the classic New England dinner - roasted cod and potatoes with garlicky green beans!
 
A quick weeknight recipe is Escarole and White Beans - just have a can of cannellini beans and some chicken or veggie stock on hand. or just braise escarole and yellow onions in white wine for a simple side.
 
Thanks for reading, everybody!! Just trying to stay relevant during agritainment season!! 
 
Posted 10/1/2018 8:49am by Christy and Chris Kantlehner.

Good Evening Folks!

Happy October! Fall weather is finally here and so are the fall crops. In the share this week we have:

  • Choose one: Radish or Hakurei Turnips
  • 1 Head Lettuce
  • Mix and Match 1 lb: peppers or eggplant
  • Choose one: Kabocha or Sunshine squash
  • 1/2 pint of Chippolini Onions or Shallots
  • Choose one quart: Potatoes, Beets, Celery Root, or Onions 
  • 1 Bunch of Herbs
  • 1 Hot Pepper

It's been cool in my house (mostly because I refuse to turn on the heat in the same month we had the ac going), so I am planning to make Roasted Kabocha Squash Soup this week. You can easily sub in Celery Root for the Celery called for in this recipe from Simply Recipes. I'm also planning on making Epicurious's recipe for Glazed Hakurei Turnips. But we also like those raw and  sliced up straight in a salad.

This is the last week we have at the Medfield Farmer's Market but at our Farmstand we still have 3 more weeks of the summer share. We can make room in our remaining weeks for any of our Medfield customers. The remaining three weeks cost only $60. Summer Share at the Farmstand Sign Up.

And we still have room in the Fall Share: 

The Fall Share begins when White Barn Farm moves the farmstand into the barn across the street from the summer farmstand. The share is distributed bi-weekly, every other Friday.

There are 4 pickups at the barn, beginning on November 2nd:

11/2, 11/16, 11/30, 12/14

Fall Share Sign Up

See you at the Market and hope to see you at the Farmstand!

Jen G

Posted 10/1/2018 8:43am by Christy and Chris Kantlehner.

Good Evening Folks!

Happy October! Fall weather is finally here and so are the fall crops. In the share this week we have:

  • Choose one: Radish or Hakurei Turnips
  • 1 Head Lettuce
  • Mix and Match 1 lb: peppers or eggplant
  • Choose one: Kabocha or Sunshine squash
  • 1/2 pint of Chippolini Onions or Shallots
  • Choose one quart: Potatoes, Beets, Celery Root, or Onions 
  • 1 Bunch of Herbs
  • 1 Hot Pepper

It's been cool in my house (mostly because I refuse to turn on the heat in the same month we had the ac going), so I am planning to make Roasted Kabocha Squash Soup this week. You can easily sub in Celery Root for the Celery called for in this recipe from Simply Recipes. I'm also planning on making Epicurious's recipe for Glazed Hakurei Turnips. But we also like those raw and  sliced up straight in a salad.

There are only 3 weeks left of the summer share. But we still have room in the Fall Share: 

The Fall Share begins when White Barn Farm moves the farmstand into the barn across the street from the summer farmstand. The share is distributed bi-weekly, every other Friday.

There are 4 pickups, beginning at the barn on November 2nd:

11/2, 11/16, 11/30, 12/14

Fall Share Sign Up

See you at the Farmstand!

Jen G

Posted 9/25/2018 1:58pm by Christy and Chris Kantlehner.

We ARE open throughout the rain today! Last week's flood warnings scared us off, but this week we are donning the yellow fishermen gear and holding strong. There are some really nourishing and delicious choices to be had at the farmstand today!

Napa Cabbage - this mild, extra crunchy cabbage, sometimes called Chinese Cabbage, makes an incredible slaw. Try my favorite recipe with a peanut and fresh herb dressing.

Beets - cut off the tops and wrap the scrubbed roots in a foil packet on a baking sheet in the oven. anywhere from 350 to 450 is fine. When the beets are fork tender, take them out of the oven, leave the packet closed and wait to cool. Once cool the skins should pop off easily and can then be sliced or diced into balsamic vinegar and olive oil. Place on a bed of arugula and top with crumbled feta, goat cheese, or blue cheese. 

Speaking of Arugula - all of our tender, bagged salad greens are in the house! Spicy Salad Mix (mustards), Red Russian Kale, Salanova Lettuce Mix, Baby Bok Choy, and Pea Tendrils are all available! Salad is a wonderful vehicle for more than just tomatoes and cucumbers! Try a grain salad or wilting pea tendrils or red russian into a hot pasta, mac&cheese, or risotto.

Sweet Peppers - I love some onions, fennel, and sweet red, yellow, & orange peppers. Maybe as a sautee with sausage or with Roasted Chicken Thighs/Legs in a baking dish with some garlic, olive oil and a little orange juice. I cover with foil at first to let all those flavors stew together and fully cook the chicken, then remove for the last 20 minutes to reduce the sauce and brown the chicken on top. Either dishes work well with a simple pot of rice.

Celery Root - this rough skinned ball is very potato like. It can be cut into any shape - thin chips, wedges, chunks, fries - seasoned with salt and pepper and olive oil and roasted on a baking sheet, flipping with a spatula halfway through cooking to get both sides golden brown. Another easy and delicious side dish is to boil celery root and potatoes together, then drain and mash, adding butter, salt and pepper to taste.

Big Thank You to all the patrons who came to enjoy the Harvest Moonshine Music Festival on Saturday. The vibe was so pleasant. The air was perfectly comfortable, there were lots of families, plenty of picnics, and Marty Pearson's pizzas were particularly on point. We are so grateful for the row of farmer and artisan vendors that gave the true feeling of a festival. The Ladles siren voices called us all in and set the soothing tone for the evening. Billy Wylder got us dancing and celebrating the equinox moonrise. The family in town were happy to catch a glimpse of a White Barn Farm event and we farmers felt proud of the community we've created here.

Like we always say, we couldn't do it without you!! Thanks for shopping at White Barn Farm!

Posted 9/24/2018 7:30pm by Christy and Chris Kantlehner.

Hi Everyone,

Tomorrow is the last day of the flower share. Come on down and get your flowers anytime the farmstand is open. Between 10 and 6. We hope you have enjoyed your bouquets this year!

Thank you,

Jen G

Posted 9/24/2018 7:20pm by Christy and Chris Kantlehner.

Hi Folks! 

It's getting late so I just have time for a quick email tonight.

Here's the share for this week:

  • 1 Pie Pumpkin
  • Choose one: Carrots, Beets
  • 1 1/2 lbs Mix and Match: Potatoes, Onions
  • 1 lb Mix and Match: Peppers, Eggplant, Green Tomatoes
  • 1 Head of Garlic
  • Head of Napa Cabbage
  • Head of Lettuce
  • Choose one: Broccoli Raab, Frisée, Radicchio
  • 1 Bunch of Herbs

Bring your bags and boxes! Pick up is anytime on your scheduled pick up day (Tues, Wed, Thurs) between 10 and 6. Jordan Brothers Seafood truck will be at the farm tomorrow (Tuesday) from 2 to 6. 

Have a great night and I'll see you at the Farm!

~Jen G

Posted 9/19/2018 9:08am by Christy and Chris Kantlehner.

It is with sadness that I am sharing with you the passing of my grandmother, Mary Alice Ewing Raymond. She lived 96 healthy and fortunate years, surrounded by family. She died peacefully Sunday Morning after suffering a stroke on Wednesday. She was comfortable and in her home with family, including her daughter Anni, who has an amazing capacity for caregiving and has patiently, lovingly cared for Grammie during these most intense final months. Also with her all weekend was her granddaughter, Hannah Raymond, who is a nurse practitioner, and brought the whole family confidence and comfort during the difficult moments towards the end. 

Grammie, or Ganga, was the matriarch here at the farm. She was born in the  white house across the street from the farmstand and passed on in the very same house. She patiently tolerated her granddaughter's hairbrained idea of starting a farm at her house. She was my roommate for nearly a decade and my top correspondent when I was traveling in Europe working on farms the year before I started White Barn Farm. Grammie taught me how to make a bed. She was a titan of hospitality, keeping so many guest rooms at the ready and always making sure each visitor had a full set of fresh towels. She taught me to never leave the tea kettle empty - a discipline in thoughtfulness and consideration. She was methodical, thorough, and precise. Her flawless hand printing identified each one of our seedlings for the first five or so plant sales each spring at the farm. Her famous green felt tip pen and yellow lined notebooks listed and organized each family event. She would love to have everything just so. She loved flowers and birds and kept a beautiful bird sanctuary outside the picture window looking out from the kitchen sink. "Hello, Mr. Cardinal!" I can hear her saying. I wish I could have given her the perfectly edged English garden style landscape I'm sure she would have preferred, but my style turned out to be a little more wild. As I transitioned from hobby gardener/waitress to farmer to mama/farmer I am afraid the landscaping became even wilder. I am certain, however, that she appreciated a salad of freshly picked lettuce, farm cucumbers, a truly ripe cantaloupe, big luscious tomatoes for tomato sandwiches, boiled new potatoes with butter, salt, and parsley. She certainly enjoyed watching the wagon of flowers going by, always amazed that all that color was hiding somewhere out in her back yard! As crazy as we may have driven her, she loved to just sit on the porch or in a chair looking out from the barn, watching all of the activity go by. For years, she had the good fortune of her children and their families living nearby, her kitchen being grand central, all of the youth keeping her young. The advent of the farm just brought it to another level. For the first few years of the farm, we actually made farm lunch for the crew and, of course, Grammie. She was a character that our staff, past and present, will not soon forget. Her services are at the Trinity Episcopal Church, where her father was the minister, this Sunday at 1pm.

Strangely enough, we had already scheduled our annual farm celebration, the Harvest Moonshine, for the day before, on Saturday. Avi Salloway, who organized, promoted, and booked acts for the Moonshine Music Series, from a few years back, is returning for our once a year celebration. It is this Saturday, September 22nd, the Fall Equinox! from 4pm to 8pm, both Billy Wylder and The Ladles will be performing. Tickets are $20 day of or $15 when purchased in advance at the farmstand this week or online (but that may include a service fee). Kids 12 and under are free. We are proud to support bands who create original music and make composing and performing their life's work. Marty Pearson's magical pizzas that you may have enjoyed during our plant sale will be for sale. Our farmstand will be open late, until 6pm. See the Facebook Page for more details. Bring your lawn chairs but please don't bring any pets. Park at the farmstand if you are physically able. A police officer will be supervising pedestrians crossing 1A. Throw a headlamp in your bag for extra safety crossing after the close of the show.

 

Sonya and Luke Harms from Harms Family Farm are bringing more of their fantastic Massachusetts Maple Syrup!

Laurene Hulbig will be making fresh flower crowns! 

You can pick out a pumpkin from White Barn Farm! Come early and walk around the back field to see where we grow all that good food!

Fairmount Fruit Farm is bringing apples!

Treehouse Farms will have chickens, woolen goods, and sweet annie wreaths.

The Harvest Moonshine is a time for good clean fun for all ages!