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Flower Filled Fields And A Few Great Summer Recipes

Posted 7/19/2017 7:00pm by Christy and Chris Kantlehner.


Hi all! 

We hope your week has been amazing! We're in the thick of summer and on the farm that translates to an overload (in the best way possible) of fresh vegetables, flower blooms and days filled with harvesting, weeding, and watering. Tomatoes are ripening and almost ready for all of you to enjoy. We grow over 20 varieties and love to talk about them all. Keep your eyes peeled at the farmstand for opportunities to taste each of them and let us know which ones are your favorite and why! We're totally getting ahead of ourselves though. More on tomatoes in the coming weeks.

For now, let us share some of our favorite summer recipes with you (keep on reading) AND let's talk about flowers!  

Flowers, Flowers, and more...Flowers! 

The fields are filled with beautiful blooms and they are ready to be cut! We've got a bunch of ways for you to get your flower fix in the coming weeks! 

Bouquets - Laurene has been creating some incredible bouquets. The word incredible does not even do them justice. They are works of art. Each one of them fresh and different. large bouquets are $15. Small bouquets are $8 you can take them away in a White Barn Farm glass for $10! Simple straight bunches of blooms are $5.


The farmstand has been stocked with bouquets, so make sure to grab one on your way out. Bring your own mason jars or use one of ours, just keep in mind that there is a $2 deposit if you do take ours with you (which you will get back when you return it.) :) 

The Pick Your Own Flower Field is ready to go. The field near the farmstand has flowers ripe for cutting. Fill a wide mouth quart size mason jar with blooms for $10. The same deposit goes for the jars (or you can just avoid it by bringing your own.) We will stock quart size mason jars with fresh water in the cooler at the farmstand. There will be subpar scissors available to borrow but for best results bring your own sharp clippers! PYO Flower Field Hours are the same as farmstand hours. Bring your whimsy and enjoy being surrounded by flowers.

DIY Bucket - If you are flexible about colors and specific flowers you are welcome to order a White Barn Farm selection of seasonal blooms. This is perfect if you are having a special event or even a backyard BBQ to decorate for, you can order a bucket of flowers to pick up at the farmstand. Each 2-gallon bucket will be filled with assorted stems - greens, filler flowers and the gorgeous sensations that are found in abundance in our fields. We cannot promise certain colors or flowers - you have to be up for what is in season and we promise they will be fresh, local, and beautiful. Each bucket has enough stems to fill about 8-10 mason jars depending on your arrangements. The cost of a bucket of flowers is $50. 

If a bucket of flowers is something that you are interested in, please send us an email so we can have one ready for you! info@whitebarnfarm.org

Weekly Suggested CSA Share: 

  • lemon basil plant
  • zucchini
  • cucumbers
  • fennel - turbo flavor booster
  • celery - turbo flavor booster part deux
  • fresh onions- seasonal specialty. roast or grill for incredible sweetness.
  • bunch of carrots
  • new potatoes - one of the few instances where boiling vegetables is acceptable. boil until fork tender, drain, serve whole and mash on your plate with butter, salt and pepper.
  • lettuce
  • radicchio - slice thin and add to your lettuce to make a beautiful, flavorful, crunchy salad mix.


This week, try a delicious homemade lemonade using that lemon basil plant and some honey from the farmstand.

Substitute the simple syrup recipe for this basil infused honey simple syrup. Using equal parts of honey and water, heat on the stovetop with a handful of washed lemon basil leaves until the honey has fully dissolved. Then, using a strainer, strain out the basil leaves.

*This simple syrup will stay in the refrigerator for at least a week! 

*Also, keep in mind that this one can easily be made into an electric lemonade cocktail! ;) 

Next up - Broiled Scallops with Caramelized Fennel and Onions (and Celery)! Grab that skillet and saute your fennel, celery and onions. Add a bit (about 1/2 cup) of fish stock and some white wine and reduce the sauce for about 5 minutes. Add the broiled scallops to the sauce and toss together. Serve with a side of roasted new potatoes. Delish! 

*Jordan Brothers Seafood is at the Farmstand on Tuesdays and Fridays from 2-6 p.m., so this would be a perfect recipe to make this weekend - you can get your scallops fresh! 

Zucchini is one of those vegetables that works in a million different recipes from simple just grilling it with a bit of salt and pepper to using it in place of a tortilla when making enchiladas like in these Zucchini Enchiladas. We're curious, what's your favorite way to use zucchini? 

Farmstand and Farmers' Market Hours

Come visit the farmstand this week! 
Tuesdays - Friday from 10 a.m. - 6 p.m. 
Saturday and Sunday from 10 a.m. - 2 p.m. 
Medfield Farmers' Market on Thursdays from 2-6:30 p.m.

We love hearing from you! Send us and email, say hi at the farmstand, tell us what you've been cooking up and how you have been enjoying the fresh veggies! Also, keep us posted on your gardens. Never hesitate to ask us questions and let us know about your gardening successes (and challenges)!