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Posted 2/7/2019 3:49pm by Christy and Chris Kantlehner.

    Well here we are! February 7th, closer to spring than to winter. February 2nd was Groundhog Day and the pagan holiday Imbolc, which marks the halfway point between the Winter Solstice and Spring Equinox. Monday was the New Moon, Tuesday marked the start of the Chinese Year of the Pig, and Wednesday was Wrentham Elementary's 100th day of school! Today is Thursday, the day I will finally get back in touch with all of the fabulous people in the White Barn Farm community!

 This year's family vacation picture. Read the email I sent to the current CSA list a few weeks ago for more of that story and a couple more pictures.

This winter has had a different rhythm than last year, without our Friday online order pick-ups and all the updating, emailing, packing, and setting up that was involved. We would have happily continued with it, but our winter storage crops were not substantial enough to warrant winter-long sales this season. In its absence Chris and I have each taken up a little bit of part-time work - Chris ski patrolling at Ski Ward in Shrewsbury (excellent for kids and beginners!!) and I substitute teaching at Wrentham elementary from time to time.  We have also been trying to by-golly nail down this business model so that we are not always stressed about money!! Our dear friend and farming hero, Brittany Overshiner, has been helping us assess and create all of our business planning spreadsheets. It's like having a marriage counselor for our business. Our once-a-week, two-hour meetings with her have been astoundingly productive, generating a clear list of tasks for Chris and I to complete before the next meeting. 

    Speaking of the Overshiners, their farm, Upswing Farm, will be at the Ashland Middle School for a special Winter Farmer's Market this Saturday, February 9th, from 9am to 1pm. We finally have a mid-winter flush of spinach to harvest and it will be going to Upswing's winter CSA and this market. Our shallots and garlic have been going with Common Acre Farm (Mike's Micros) to New Bedford, Cambridge, and Somerville markets. Even our little yellow onions have been traveling to Pawtucket with Zeigler Market Garden every other Saturday. 

    Back at White Barn, the high tunnels and greenhouse have been buzzing with activity this week. The weather was positively lovely on Tuesday - sunny and 65!! In our small tunnel we seeded carrots in between rows of spinach and one bed each of radishes and Hakurei salad turnips. The early spring roots experiment is on! In our large high tunnel, I cleared the remnants of our lettuce mix to make way for Red Russian Kale, Arugula, and Mustard Mix. Four beds of spinach are holding strong in there. Not bad considering the drastic polar vortex events our region has been experiencing. Our pet olive tree and a host of perennial herbs are still thriving in the minimally heated portion of our propagation greenhouse. My battle with the mice and voles goes on and on.  Must protect the plants!! 

    Now let me get to the most important part of this email! It is time to send in your money! If you do the Farmstand CSA card, you can get a 10% bonus if paid before April 1st! $200 minimum. We can now accept payment online; discount the processing fee if you mail a check instead.  We have added a next level "Ultimate Farmstand Shopper" option - load your card with $1000 by March 1st and we will add a 15% bonus! Insert amazed faced emoji here!

   Sign-ups are going on for the Weekly CSA Shares, too! You can sign up for Spring, Summer, Fall, or all three! If you sign up for all three and pay by March 1st, we will send you a $20 WBF gift card (or add 20 bucks to your existing card). Click Here for all the pricing, dates and details. You can now pay for your Weekly CSA Share online, too! Same discount (ignore the processing fee) if you mail a check. SIGN UP NOW!

Community Supported Agriculture is our financing plan! Not only does your upfront payment allow us to buy the supplies we need to sprout the farm each spring, your commitment to taking home a share of what is fresh each week provides a consistent outlet for the very perishable products that we grow here at the farm! Designing a well-rounded weekly share guides our crop plan and even lets us know how many seeds we should buy. And we need to buy our seeds!!

Our CSA distribution has evolved over the years to accommodate the variable tastes of consumers, the desire we all have to not waste food, and the farmers' precious time.  Since we operate a farmstand anyway, we have CSA members take their shares right off the farmstand shelves, according to a chalkboard list provided by the farmers. Oftentimes there will be a choice between two or three varieties of greens or you can take a certain poundage (made up in whatever proportions you like) of cucumbers and zucchini or peppers and eggplant, etc. You always get to select which particular vegetables go in your basket - chosen according to your preference (maybe you want the love carrots, eggplant with the silly nose, or the patty pans that look like goggles) or what they will specifically be used for (small potatoes for boiling whole or large potatoes for oven fries for example). We aim for a share value hovering around $20/week, down from the $28/week shares we offered starting in 2009.  We find this smaller share to be a completely manageable amount of produce for most families to enjoy in one week.

That's it! As always, we hope this is the best season yet! Such a hopeful time of year!!! I am really enjoying the planning process this year and nerding out to youtube webinars of the Bionutrient Food Association Conference while I'm driving around, folding laundry, doing the exercise machine at the Y, etc. I heart learning!!

Thank you all for your crucial support! We could not do this without you!

Looking forward to the next occasion we have to throw a farmstand!

Christy, Chris, Graham, and the WBF team

P.S. This just in! Wine&Design continues . . . Laurene Hulbig is hosting a Terrarium workshop in White Barn Farm's greenhouse on Saturday, February 23rd, 1pm - 3pm. Check out the Facebook event for a full description or just sign up now!

 

 

 

Posted 1/25/2019 4:04pm by Christy and Chris Kantlehner.

Good Afternoon White Barn CSA Cardholders!

it's time . . .

Your farmers have made it back from our west coast campervan friends and family excursion.  We had such an amazing time seeing the beauty this country has to offer. Now is time for us to start planning our 11th growing season.  Many of you have been supporting our farm in so many ways, throughout the years, and we can't thank you enough.  

Our farm would not be able to operate without your early investment in the farm, purchasing or reloading a CSA farmstand card.  This card is win win for both parties.  White Barn Farm receives a much needed financial boost during our winter months allowing us to purchase operating essentials, and the consumer receives a 10% bonus on their card! As soon as the farmstand is open, you can start using your card to buy good food! 

This option allows anyone to participate in Community Supported Agriculture. You do not have to commit to take a certain list of vegetables on a weekly basis. You can come choose whatever you like, whenever we are open. The card is a great choice if you have a small family or tend to be away multiple pick-up weeks.

Sign up for a CSA CARD now!

  • First, "order" your card or an amount to be reloaded onto your existing card. Make sure to "checkout" - you will get an email including your invoice. Mail the farm a check. As soon as we have your payment, we will send you a confirmation email (and your card if you need one).
  • OR **New this Year!!** YOU CAN PAY WITH YOUR CREDIT CARD ONLINE! As long as you don't mind "eating" the processing fee we get charged . . . 3%
  • If you pay by check, please disregard the online processing fee that will show up on your order either way
  • Also **New This Year:
The Ultimate Farmstand Shopper Card: $1,000 

If you pay for an Ultimate Farmstand Card by March 1st, we will add an extra 5% onto your card, for a total 15% bonus! WOW thats a deal - put down $1,000 and receive and extra $150 worth of produce grown by neighbors for thy neighbors.

DREAM of spring!

farmer chris and christy

if you wanna get personal . . .  here is a little recycled news clip from yesterday's email to our Weekly CSA Shareholders. Sorry if you already read it! But there's some highlight pictures from our trip at the bottom:)

"Your farmers have taken a road trip in a minivan from L.A. to Seattle and returned safe, refreshed, and excited for 2019! We visited with lots of friends and family we just don't get to spend quality time with during our busy season. We took in awe-inspiring beauty and rejuvenated our spirits among the Sequoias, Yosemite snowfall, Redwood forests, the vast, rugged coast of Oregon, and the cold, clear water of very northwest Washington lined with pine trees complete with bald eagles. Chris did a trail run nearly every morning, and we did a family hike nearly every day. We read books by headlamp when we camped in our transformable van and cooked delicious meals on our two burner camp stove. It was so wholesome it hurt! (kidding - it was welcome and lovely!) i added some photos at the bottom.

The winter is chugging along at an alarming pace. We have both been seeking a little outside income to keep the cash flowing along. Chris has become part of the ski patrol team at Ski Ward in Shrewsbury and I have started substitute teaching at Wrentham Elementary. It is so luxurious to be an employee rather than a manager! But then of course it is the farmer's unique privilege to have the opportunity to reinvent their business every season. With the stubborn optimism that this season will be better than the last. The allure of the clean slate and the promise of a fresh start keep us in the game each year. "

 

    

 

 

 

 

Posted 1/24/2019 4:25pm by Christy and Chris Kantlehner.

Good Afternoon CSA Shareholders!

Your farmers have taken a road trip in a minivan from L.A. to Seattle and returned safe, refreshed, and excited for 2019! We visited with lots of friends and family we just don't get to spend quality time with during our busy season. We took in awe-inspiring beauty and rejuvenated our spirits among the Sequoias, Yosemite snowfall, Redwood forests, the vast, rugged coast of Oregon, and the cold, clear water of very northwest Washington lined with pine trees complete with bald eagles. Chris did a trail run nearly every morning, and we did a family hike nearly every day. We read books by headlamp when we camped in our transformable van and cooked delicious meals on our two burner camp stove. It was so wholesome it hurt! (kidding - it was welcome and lovely!) i added some photos at the bottom.

The winter is chugging along at an alarming pace. We have both been seeking a little outside income to keep the cash flowing along. Chris has become part of the ski patrol team at Ski Ward in Shrewsbury and I have started substitute teaching at Wrentham Elementary. It is so luxurious to be an employee rather than a manager! But then of course it is the farmer's unique privilege to have the opportunity to reinvent their business every season. With the stubborn optimism that this season will be better than the last. The allure of the clean slate and the promise of a fresh start keep us in the game each year.

*****which leads us to the point of this email . . .

  • It is that time of year again: White Barn CSA Sign-Ups for the upcoming season! There is no waiting list, so anyone can sign up anytime, but we wanted to remind all of you first!

First, THANK YOU for your support throughout 2018.  It was another successful season for White Barn Farm and it would not work without your early season investment.  We hope you enjoyed all the good food!  Last year we set up the CSA distribution differently than in years past.  We  posted the share at the farmstand (on a chalkboard) and you would come collect your share according to the list.  The idea was to give customers more flexibility and choice throughout the season and reduce our labor cost/time for packing and managing the boxes.  We thank you for your cooperation through the transition! We are going to continue with the same method this year.  

It is as simple as this:
  1. During Winter, invest in good, organic, sustainable, healthy, fresh produce "order" your shares online, then mail your check to the farm . . . or new this year you can pay online too - if you don't mind "eating" the fee!)
  2. During late winter and early spring, patiently wait (maybe even forget you signed up) while we buy seeds, potting soil, twist ties, bags, tools, sharpies, tags, pots, greenhouse heat, compost, row cover, tomato stakes, insect netting, etc. By March 1st, we begin to start seedlings in our heated greenhouse, prepare our growing fields, train new employees, and lots more.
  3. As early as May 10th for Spring shareholders, you start coming to the farmstand to pick up the weekly fruits of our labor. Let the seasonal specialties inspire your meals for the week, and enjoy the bounty of White Barn Farm's fields.

SIGN UP NOW!

Three Season Incentive! Pay for all Three Seasons by March 1st and we will send you a $20 gift card to spend at the farmstand. If you already have a card, let us know and we can just add the $20 to your balance!

Read All the Details about the Shares on the Website! It includes all the dates and deadlines.

  

***why are you so important to us???

  • The weekly CSA program (formerly the Boxed CSA) is truly the backbone of our business.  Not only do you fund the early season purchases necessary to get the farm up and running each spring, but you commit to coming to claim a share of what is fresh each week. Knowing that we have a consistent, committed market for our produce is a wonderful thing. We grow perishable products that need to be enjoyed by our local community as soon after harvest as possible! 

*****want to spend some of your precious time helping us get the word out? send an email to info@whitebarnfarm.org

  • If you have grown to love being part of our CSA, we'd be forever grateful if you could share a testimonial about our CSA. We'd love to include your firsthand comments, insights, and observations with potential customers in future marketing materials. How was the quality of the produce? Was there enough flexibility? For your size family (include details), was the share a good size?
  • I suppose we should also ask for constructive criticisms/suggestions, ideas for improvement, why you would not join again, etc. (even though it's very hard not to take it personally!!!)

LOVE AND THANKS!

Farmer Chris with edits and embellishments by Christy

Growing Food and Cultivating Community since 2008

    

 

 

 

Posted 12/20/2018 8:33am by Christy and Chris Kantlehner.

Hey Y'all! This is the last weekend at the farmstand! We will not be doing the virtual online market (except maybe in a pop-up kind of way if we get a crazy flush of spinach). This is your last chance to stock up on White Barn Farm garlic and we've gathered up all sorts of other goodies to make your trip to the barn more worthwhile!

 

I forgot to include farmstand hours last time so let's begin with that!

Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Jordan Brothers Seafood - Friday: 2pm - 6pm
and Saturday: 10am - 2pm
This is  a great weekend to pre-order to ensure you get just what you want from Jordan Brothers. Send an email to Jordanbrothersseafood@yahoo.com Get your Orders in by 5:00AM Friday. Scroll to the bottom of this message to see the availability list Bobby sent out earlier this week.

Wishingstone Farm in Little Compton, RI, has provided a few dazzling items to light up our display - blue potatoes, brussels sprouts, and butternut squash. We ordered another round of Queen's Greens' big carrots and big beets. Vanguarden CSA's Elba potatoes are still in strong supply. And even White Barn Farm has some produce to offer!! The last harvest of our lettuce mix will be for sale, as will the pea tendrils from our greenhouse, kohlrabi, celery root, onions, garlic, shallots, sugarloaf radicchio, red cabbage, winter radishes, and popcorn!

  

Birchwold Farm delivered more eggs and Pat's Pastured is bringing 30 dozen more and restocking the freezer with pork chops and chicken breast. While supplies last! Put some grass-fed beef and pastured pork or chicken in your freezer to hold you until we open again. I especially recommend the ribs for slow cooking and providing just the winter comfort food for being a homebody or watching a football game. As a side or a vegetarian option, try cooking Baer's Best dry beans. Who knew a bean is not just a bean. These are not the same as a can of beans!

The appetizer game should be strong this weekend! Narragansett Creamery's Angelito Garlic & Herb and Jalapeño spreads and Couet Farm's Adelisca Garlic and Mediterranean Herb spreads are coming in. Daniele Sopressata, Hot Sopressata, and Chorizo will be representing the locally made salami for your cheese board. Narragansett's Crescendo Stracciatella is a delight for spreading on a cracker or toast with fig jam. If you want the most authentic ricotta for homemade ravioli, lasagna, manicotti, or ricotta pie - we've ordered the Narragansett tins. It is the only ricotta I've had in the U.S. that even compares to what we were making at the Italian dairy farms I worked at before starting White Barn Farm. Let's be honest - it's good enough to just spread on a slice of baguette - drizzle with olive oil and finish with sea salt or some tasty salt blend and you are a wonder host!

  

Don't forget to have some real maple syrup on hand for Christmas breakfast! And some Wright's dairy farm eggnog to leave out for Santa on Christmas eve (shaken over ice with rum and finished with fresh grated nutmeg optional). Those cute chocolate and coffee milks will be available, too.

So, the weather Friday is supposed to be a terrible washout, but we will be open. Try to put an umbrella in your car. Park near the barn if you can. Don't step in the puddles. Saturday and Sunday look nice enough.

We still have gift-y stuff: Franklin Honey gift bags, soaps, lip balm, and hand cream. Dab deodorant. White Barn Farm popcorn bundles, pint glasses, onesies, hats, winter hats, and toddler and women's tees. Gift cards. Hot sauces galore. Sheldonville Roasters coffee beans. All sorts of good stuff! If you would like to buy some of our produce to be donated to the Wrentham Food Pantry, you can get it done online straight away! Thank you to those of you who have already donated - we are packing garlic, onions, winter squash, and potatoes to go in this Saturday, just in time for holiday feasts!

Many of you have asked if we are taking a trip this winter. Indeed we are! We are off to L.A. to visit Chris' dad and then road tripping north through California, visiting friends, and finally leaving out of Seattle. Chris found us a minivan equipped with a bed and camp kitchen setup in the back. We hope to visit State parks, National parks (if they are not completely shutdown with the government), and enjoy the natural beauty of the west coast. It has felt like an especially long season and we are looking forward to a break! We will be back in mid-January to start planning 2019 wholeheartedly. If we do come up with enough produce to warrant a pop-up market, we will let you know via the mailing list. Join here if you are reading this but somehow not on our list!

We thank you for a very long season of supporting our farm! Wishing you a Happy Winter Solstice on Friday, Full Moon on Saturday, and a Happy New Year!

Thank you again!

Christy at White Barn Farm (and Chris, Graham, and the crew, of course!)

Here's what Jordan Brothers is expecting to offer. The ?? mean probably but not definitely:

  • Sea Scallops??   1/2lb   11.00??
  • Salmon fillet    8/9oz   9.00  
  • Haddock fillet ?? 10/11oz   12.00??
  • Cod fillet ?? 10/11oz   12.00??  
  • Pollock fillet   14/15oz   10.00  
  • Hake fillet   14/15oz   10.00
  • Monk fillet   11/12oz   12.00 
  • Swordfish??   10/12oz   14.00??
  • Greysole ??  8/9oz   12.00??
  • Live Lobsters   1 1/4lb  18.00
  • Fresh Lobster Meat   1/2lb   40.00  
  • Frozen Lobster Meat   2lb bag   70.00 
  • Frozen Lobster Meat   11.3oz    20.00 
  • Frozen Raw Shrimp 26/30ct (peeled and deveined) 3lb bag 48.00  
  • Cooked Shrimp   1/2lb   10.00
  • Native Crabmeat   1/2lb   17.00  
  • Fresh Shell-on Shrimp   1/2lb    12.00  
  • Frozen Minced Clams   1lb   7.00
  • Frozen Stuffed Clams    5oz   2.00 
  • Frozen Squid TNT (Tubes and Tentacles) 1lb. 10.00
  • PEI Mussels   2lb   6.00  
  • Littleneck Clams   1doz   7.00  
  • Steamers (purged)   2lb   15.00
  • Oysters   1/2doz   7.00  
  • Clam Chowder   20oz   7.00  
  • Shrimp and Corn Chowder   20oz   7.00
  • Lobster Bisque   20oz   7.00  
  • Crab Bisque   20oz   7.00 
Posted 12/13/2018 4:03pm by Christy and Chris Kantlehner.

Good evening everyone!

First off thank you all! Thank you for allowing us to be your hub for seasonal, locally sourced food. We would love to hear your opinion. What did you like about this year's CSA, what didn't you like? What else would you like to see at the market? Give us your ideas for new products and we will spend our off season looking for local vendors that can help us make that happen. Send us an email at info@whitebarnfarm.org and let us know. We are looking for testimonials for next year's CSA. Send those along as well. Sign ups for 2019 will go live on January 1!

Here's the share:

  • 2 lbs Potatoes
  • 1 lb Mix and Match Onions
  • 1/2 lb Shallots or Cipollini Onions
  • 1 Sunshine Squash
  • 1 Head of Cabbage
  • 1 Sugarloaf Radicchio
  • 1 Bag of (sweet, sweet) Carrots
  • 1 Bag of Winter Radish Medley
  • Chose 2 Bags: Lettuce Mix, Pea Tendrils and Spinach
  • 2 Head of Garlic
  • 1lb of Celery Root or 1 Kohlrabi
  • Popping Corn

This is a great share to start off the cold winter! Many of you already love Radicchio in your salad, but for a warmer recipe try grilling or roasting your Radicchio and finishing with honey and balsamic vinegar, add some dried cranberries to complete this sweet tart dish. I'm thinking of trying my hand at homemade sauerkraut with this head of cabbage. My husband's family is from Germany and he keeps telling me that I would love the real stuff. Fingers crossed it works out! But enough about my cooking plans...

Do you still have a few people to buy for this year? We have some new merch in stock. Adorable onesies and t-shirts for those organically grown babies and toddlers in our community. And for those of us who are organically grown up, the official Farmer Chris Hats are back and White Barn Farm Pint Glasses for your organic beer (or milk) are great options! Do you have someone who is impossible to shop for? How about a donation to the Wrentham Food Pantry in his or her name? Finish your holiday shopping with us!

Wishing you and yours a healthy and happy new year!

~Jen G.

 

 

Posted 12/13/2018 8:43am by christy kantlehner.

Hello White Barn Farm Fans! Thank you for coming to our farm to buy your groceries!

Hours in the Barn:thru Dec. 23

Friday: 10am to 6pm

Saturday & Sunday: 10am to 4pm

Jordan Brothers Seafood - Friday: 2pm - 6pm

and Saturday: 10am - 2pm

The greenhouse greens are being harvested this week - spinach, pea tendrils, and lettuce mix. 50 winter CSA shareholders get the first 50 bags of each, and then it's a free-for-all for the rest! (I'm imagining a fistfight frenzy over cabbage patch dolls in toy stores during the 80's)

   

In addition to our sweet candy-carrots and baby beets, we've ordered in some larger carrots and beets from Queen's Greens in western Mass. We also traded 200lbs of our onions to get 200lbs of potatoes from Vanguarden CSA in Dover.

Onesies and Toddler Tees will be ready Friday - reserve the size and color you'd like for the little cutie in your life! If you know someone expecting I'm thinking a onesie and a gift card for buying organically grown veggies to nourish a new mother and then to make baby's first solid foods from would be a good combo!

  

We are making our simple but adorable little popcorn-on-the-cob bundles again this year. Something fun for kiddos and delicious for everyone! A good item for the person who does not need one more thing. There are three brown paper bags wrapped up in string so each cob can go in a bag in the microwave to pop right on/off the cob. Of course, you can just put those bags aside for a picnic lunch, then press and twist those kernels off the cob and pop in high-heat oil on the stovetop (my favorite).

    

Generosity! If anyone would like to buy our produce to be donated to the Wrentham Food Pantry, we feel it is the perfect season for that kind of giving! The benefit of your dollars will be felt twice in our community - once supporting your local, organic vegetable farm, and a second time by the community supported by the Wrentham Food Pantry. Click Here if you would like to donate White Barn Farm produce.

     

Hot Stuff! Hot Sauce Fans, prepare yourselves! You may have noticed that last week we added Kitchen Garden's two Sriracha versions to our lineup. We have been carrying Rhed's Hot Sauce since the summer, and get ready - now we have a hot sauce made from our own hot peppers and garlic. Our friend Kenneth started Emass Provisions Company and has made one heck of a farm condiment for you to enjoy! We think a little assortment of our different hot sauces and a bag of dry beans from Baer's Best, padded with White Barn garlic, onions, and dried cayenne peppers would be a thoughtful, locally produced gift collection! Just sayin . . .

We are operating on a bit of a shoestring here and still have giant puddles/icy patches in our driveway, depending on the temperature. Please use all of your senses to navigate this treacherous terrain and we will try to do a better job of using ice melt and marking icy spots. We also have some parking right at the barn, but sometimes not enough. That means if you park at the summer farmstand you must cross state highway 1A. Please do not assume anyone will stop for you. In fact, assume they are reading a text message, drinking a coffee, eating an egg sandwich, punching an address into their GPS, handing a toy to their kids in the backseat, or all of these things at once - anything but stopping for you to cross the street. Once both directions of traffic have stopped, jauntily, carefully, cross the road.

You are not too late to snatch up one of our beautifully decorated evergreen wreaths, each one handcrafted by our own lovely floral designer, Laurene Hulbig. She has completed the final round of wreaths, so get yours this weekend!

That's it, all of you patient, steadfast people who somehow made it to the end of this email. We really appreciate you. You lift us up. Enjoy this holiday season! Don't get too stressed and remember to eat your (roasted) veggies!

 

Posted 12/5/2018 10:49am by Christy and Chris Kantlehner.
Hi There Everybody!  Sorry for the email bombardment - we're just so hidden back behind the house and the traffic goes by so quickly on 1A - we're afraid you'll forget about us! Thanks for the great turnout last weekend. We're hoping this weekend, though colder, will be just as sunny! We need to soak in every drop as we approach the shortest day of the year! The spinach and lettuce in the high tunnels have been so happy to be uncovered during the sunny days we've been having!
  • We are open Friday, Saturday, Sunday this week:
Friday 10am - 6pm
Saturday & Sunday 10am to 4pm

Jordan Brothers Seafood Truck will be there Friday 2-6 and Saturday 10-2 

  • CRAFT MARKET: Our Holiday Craft Market is at the Barn this Saturday, December 8th, 10am to 2pm. Click here for the full lineup!  Come see what kind of local gifts you can put together at the farm! Enjoy a wood-fired pizza while you're at it!
  

 

  • WORKSHOPS: We have our last round of Wreath Decorating Workshops in our greenhouse with Laurene Hulbig on Saturday and Sunday, at 1pm both days. There are still a couple of openings - reserve online and bring your payment to class. These are the last in the Wine & Design series for 2018! It's been a lot of fun!

 

  • PRODUCE & PROVISIONS:  We are picking spinach, baby kale, vitamin green, mustard mix, and pea tendrils out of the greenhouse and high tunnels this week. We still have those truly baby, sweet-as-candy carrots. There are leeks and celery root for giving so much flavor to winter soups. We have the best garlic around! We have Salanova lettuce mix for an easy salad base. There are plenty of humongous kohlrabi for divvying into sticks for hummus, dip, or just plain crunching. One CSA member said she likes to cut kohlrabi and apple matchsticks, then toss with just salt, pepper, and lemon juice for a yummy side salad that even her kids enjoy! We have lots of cheese spreads, hand dipped ricotta, eggs, cheeses, locally made salami, and Wright's Dairy Farm Eggnog, Coffee & Chocolate Milks coming in for this weekend. The freezer will be restocked with grassfed beef, pastured pork & chicken from Pat's Pastured in East Greenwich, RI. This is not a weekend at the farmstand to be missed!

 

  • MERCHANDISE We have enabled PayPal so we can take credit card payments online. There is a fee (which you don't have to pay if you bring cash or check when you pick up at the farm). You can order gift cards, hats, pint glasses, and onesies. We have a few samples of the onesies for you to look at now, but the rest are being embroidered - Reserve an official White Barn Farm onesie to be picked up at the farm December 15th. We have gift cards, pint glasses, and Farmer Chris Hats in stock now!

   

  • CUTENESS: Our son Graham is growing so fast! He was truly doing work at the farm after school on Monday - I tried using iMovie for the first time to make a video (click here if you want to see it) - I did manage to put two clips together, add music, and make part of it fast forward - but I think my movie editing skills have a loooong way to go! Someday I hope to make videos about how to use fresh produce - simple recipes, basic knife skills, proper veg storage, etc. Everytime I'm at the cutting board I'm wishing I had a GoPro on my head so I could share simple veg prep approaches with all of you!

 

  • REMINDER: We are adding 10% to Farmstand CSA Cards before the end of the year this year! If you need to reload your card - you don't have to wait til January to get your bonus! Minimum $200. Sign up online. You can now pay with a credit card online if you need to - but there is a fee. Mail a check or bring it to the farmstand to avoid the fee!

if you've found this post and are not on our Email List - Sign up for the Mailing List to be kept up to date about Farm Happenings . . .

Posted 11/27/2018 1:42pm by christy kantlehner.

Back to Reality! Hope everyone enjoyed some holiday cheer last week! Upward and onward!!

We are open this Thursday, 11/29, 10am to 6pm in addition to our regularly scheduled hours:

Friday 10am to 6pm
Saturday & Sunday 10am to 4pm
thru Dec. 23rd

Jordan Brothers Seafood Truck is back this week (and thru December 22nd)! Fridays 2-6, Saturdays 10-2

3rd Fall CSA Pick-up is this Friday 11/30.

We are selling festive wreaths at the farmstand! AND we're offering Wreath Decorating Workshops with Laurene Hulbig - Dec 1&2, 8&9

 

Upcoming Holiday Craft Market - Saturday December 8th, 10-2.  in the big white barn! Get a truly cool handmade treasure purchased directly from the person who made it! 

Farmstand CSA Cards! Get your 10% bonus now! We normally wait until the first of the year to start encouraging you to reload or purchase Farmstand CSA cards (the debit type card option), but if we can raise enough money to put our potting soil order in by December 20th, we get a discount! Why not extend that to you? $200 minimum. Funds do not expire. Cash or check only. Sign up online so we have a reference when we receive your check and can attach your info when we issue your card. If you are reloading, we just need your name or the last 4 digits on your card and we can do it remotely!

MERCH! Farmer Chris Hats are back in stock! $20 but you'll look like a million!  As always, our White Barn Farm pint glasses are $6 each or 2 for $10. The samples of our White Barn Farm onesies, made with organic cotton, will be available to ogle, along with a few samples of Toddler Tees! Pre-order yours to be picked up at the farm after December 15th. (Hats and Pint Glasses are already fully in stock)

What's Cooking?

*celery root celery root gratin

*onions - aromatherapy for the home 

*garlic roasted garlic

*kale kale, creamy polenta, and a fried egg

*cabbage Tassajara Warm Red Cabbage Salad

We have salad greens for you to enjoy! Do not overlook thin ribbons of Napa Cabbage, Purple Napa, Red Cabbage, and Sugarloaf Radicchio for salad base enhancement! Sweet and Crunchy baby head lettuce and the lovely Salanova Lettuce Mix will be available this week!

If anyone is suffering Caesar Salad withdrawal with the Romaine Recall - look to Oberlin restaurant in Providence for inspiration. One of their signature dishes is the Kohlrabi Caesar! This is not fake news sponsored by the Kohlrabi Koalition, really! Shave Parmesan and Kohlrabi thin, thin, add freshly made Caesar dressing and you're in heaven! 

Thanks for your support, everyone! Pass this along to anyone who might find joy in good ingredients!

 

 

 

Posted 11/16/2018 12:11pm by christy kantlehner.

Gratitude. Mentally listing the things that I am grateful for has been helping me when my thoughts start to spiral. warmth, safety, food. During an attempt to circulate more oxygen and blood around my body (and brain!) at the Y, I was browsing a magazine giving tips about home decorating - to advocate installing a dimmer switch with new lighting, the writer wrote "nothing is worse than an overlit dinner party." Although this was surely just to put emphasis on a point, I am quite sure it can indeed be worse! But instead of thinking of all the ways things could be worse, I'd love to give a shout out to all the things (or let's face it - people) I am so grateful for.

1. thankful for: my heroic husband

Monday was lovely and sunny, but I had an appointment to pick up evergreen wreaths in New Hampshire and Chris was working for Green Trees til dark. Tuesday poured rain in the morning, so we transformed the back of the greenhouse to be workshop ready for Thanksgiving Centerpieces this Saturday and Wreath Decorating the next two weekends. When the rain stopped in the afternoon, Chris and I were able to harvest bunches of curly kale, baby bok choy, lettuce mix, and a handful of other specialty salad greens. When the time to go meet Graham at the school bus rolled around, we still had bunches of baby carrots left to do before the temperatures plummeted to the 20s overnight. Fear not, that darling husband hero of mine donned a headlamp and completed the task alone in the dark! He finished up the washing in our new indoor wash space, which is very brightly lit (much too bright for an intimate dinner gathering). He even created some raw video footage for Facebook.

2. thankful for: Our amazing crew. gratitude for the attitudes!

Wednesday and Thursday, Mike Lawyer and Dan Belair, the core members of our field crew, showed up to help Chris bring in turnips, radishes, more carrots, spinach, lettuce mix, and more, despite winds gusting 35 to 40 mph. They've got rosy, wind-burned cheeks to prove it. The talented Laurene Hulbig seemed to effortlessly embellish and decorate the gorgeous evergreen wreaths in the greenhouse (so you can put one in your garage to hang up as soon as the Thanksgiving dishes have been put away). We had Laura and Sofie helping out with Brussels Sprouts clean-up and preparing all of the bags of tender salad greens. Thursday they all rocked out to tunes and got it done, with good spirits and no complaints! Sofie was back this morning, unloading the cooler in the pouring rain-on-top-of-soaking-wet-snow, quietly getting stuff done and being her ever so pleasant self! We have lots of other staff to be grateful for too - two behind-the-scenes Jens, one farmstand Jen, plus Shannon, Kayla, Andrew, and Angelina.

3. thankful for: Family Generosity

First of all grandparents! We could not get all we need to get done without the assistance of grandparents helping raise our son. My dad, Eliot, gets extra recognition. He tirelessly attends to the parade of mechanical problems that our farmer's budget vehicle fleet falls victim to. He is fixing, fixing, fixing, with a side of repairing, ordering parts, inventing, and building. He designed, orchestrated and has been doing the nitty gritty and heavy lifting to get our wash station addition/renovation completed. We now have a sloped concrete floor with a drain, indoor frost free hydrants, insulated walls, and did I mention the lighting? The sustainability for human beings to do this work in the cold months just increased tenfold!

4. thankful for: YOU!! Our Customers!

Seriously you are a wonderful group. You bolster our spirits when they are beginning to falter. You show up! This season has been extra rainy, windy, and cold it seems. Of course it is easier to get all of your groceries in one big store, but you choose to come to this place to find the building blocks of your family's meals for the week. Whether you like to support a small local business, or this type of land use in suburbia, or organic farming methods, or if you just like good produce and want clean food - we recognize and appreciate your choice. You are directly supporting this project, and we thank you. You can be truly proud of the dishes you prepare with produce from the farmstand! The food is real and nurturing, but symbolic as well. 

5. thankful for: our farm network

As the years go by, we have started to bring in produce from other nearby growers when we are not able to keep up with local demand. The efficiency of scale (and economy of upstate NY land) allows Sparrow Arc farm to provide organic potatoes for many farmstands and restaurants in crowded eastern Mass. Kevin and Brittany at Upswing Farm grow amazing sweet potatoes and winter squash and have just enough more land in Ashland to grow our winter storage share of these crops. Yoder in Dover grew a beautiful crop of rutabaga, parsnips, and sweet potatoes to grace your tables this holiday. Fresh Meadows Farm in Carver, MA has provided excellent quality organic, ruby red cranberries for sauce, chutney, baked goods, and more. The cooperation and interdependence of small growers in New England is a beautiful thing and offers even more food security to our region than any one organic farm on its own.

There is always more to be grateful for and things could always be worse . . . 

so anyway, Come to the Farmstand! Park close to the barn if there's room! Don't step in the puddles (unless you want to!)

Friday 11/16: 10am - 6pm (seafood truck is 2pm - 6pm)

Saturday & Sunday 11/17&18: 10am - 4pm (seafood truck is SAT 10am - 2pm)

Wednesday 11/21: 10am - 2pm

You can search by ingredient on our recipes page

Some recipe brainstorms:

Honey Glazed Baby Carrots and/or Hakurei Turnips

Shredded Radishes and Rainbow Carrots on your own salad mix of Baby Head Lettuce, Frisee, Red Cabbage, Napa Cabbage and Sugarloaf (slice those last three in thin ribbons)

Roasted onions, shallots, sweet potatoes, and beets (extra points for being beautiful!)

Cabbage and dried cranberry slaw with toasted sunflower seeds

Garlic and Kale cooked in olive oil. serve on its own or chop and add to an omelet, warm potato salad, a slice of baguette smeared with Adelisca cheese spread

Celery Root and Leek stuffing

Roasted Sunshine Squash (that bright orange kabocha) Soup

Heirloom Long Pie Pumpkin - Pumpkin Pie

Pears, Toasted Walnuts, and Blue Cheese on a bed of Bitter Greens

Come to the farmstand and browse around for more inspiration and ideas!!!

 

 

 

 

Posted 11/7/2018 3:10pm by christy kantlehner.

"It ain't over till its over."  -yogi bera

and we ain't even close to being over, November is the new July.  The abundance continues in the BARN!!!

In addition to our scheduled fall hours - We will be OPEN the next 2 Thursdays - including Tomorrow! Shop here before you head to the grocery store :) 10am to 6pm, 11/8 and 11/15.

Now let's tune up for the Thanksgiving Showdown!

Pre-Thanksgiving Shop-Ops

at White Barn Farmstand in the barn:

  • Thursday & Friday November 15&16: 10am - 6pm
  • Saturday & Sunday, November 17&18: 10am - 4pm

PLUS! Special, Last-Minute Market in the Barn: 

  • Wednesday, November 20th, 10am -2pm

*  *  *  *  *

Turkeys!

Reserve your Local, Free-Range Turkey from Pat's Pastured! White Barn Farm is an official pick-up location for these local birds raised on certified GMO-free grain in East Greenwich, RI. Read the FAQs at the bottom of their ordering page for more info and defrosting directions.  These turkeys are not cheap, but they are excellent quality and a fitting choice for the centerpiece of this special meal. $5.75/lb, 15-24 lbs

  • IMPORTANT DETAIL - don't print out the order form, click the "Add to Cart" box under the "2018 Turkey Deposit" item. On that online form you will find a "Special Customer" checkbox under "Pickup Locations."
  • Click the Special Customer box
  • write "White Barn Pick Up" in the notes
  • Submit your deposit online using a credit card
  • Pick up your frozen turkey at the White Barn on Saturday, November 17th, 10am - 6pm. Bring a check to pay the balance.

POST THANKSGIVING:

  • No Jordan Brothers Seafood the weekend after the holiday. Turkey pot pies, turkey soup, and turkey tettrazini for all!
  • White Barn Farm will be open all 3 days after Turkey Day: Black Friday, Small Business Saturday, and Sunny Sunshine Sunday.

CHRISTMAS WREATHS!

Available during our pre-Thanksgiving sales, starting November 15th!

We're taking the van to Franklin, NH to pick up those fabulous, double-sided, fresh balsam wreaths from Three Rivers Wreath Co. Then Laurene and I will be working like elves to get them decorated and displayed by next Thursday. We are also doing decorating workshops in our greenhouse! Check out the link below . . .

(We decided not to do trees this year in case anyone was wondering)

Stay tuned for details on an upcoming holiday craft market at the farm. Probably the second weekend in December.  Also, be on the lookout for the debut of our White Barn Farm logo onesies, toddler tees, and a fresh order of WBF hats. Merchandising, merchandising . . .

WORKSHOPS - THANKSGIVING CENTERPIECE & WREATH DECORATING

Laurene Hulbig Floral Design continues our popular "Wine & Design" Series into the Holiday decorating season . . 

Thanksgiving Workshops are Saturday, November 17th. There are a few openings left in the afternoon session and several in the morning session!

Wreath Workshops are Saturday & Sunday, Dec 1 & 2 AND Dec 8 & 9