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Special Event Announcement and Farmstand News!

Posted 8/3/2017 11:43am by Christy and Chris Kantlehner.

Things have been busy on the farm...and hot the past few days! The fields and greenhouses are FILLED to the brim with green - and pink and blue and yellow and red veggies and flowers and if we're speaking technically, fruits (because ya know - tomatoes and all). They are growing like crazy. 

We can't pick the cherry tomatoes fast enough. But they are at the farmstand when we do and there are plenty more ripening every day. 

We've got lots of specials and pick your own details, so listen up. Oh and that special event we told you about last week - it's happening! Keep reading for some more details. 

Farmstand Specials: 

Shishito peppers - these sweet peppers are perfect when they are simply sauteed and eaten on their own. Grab a pint and try some! 2/$5

Sunflowers - These beauties are in our pick your own field and at the farmstand. $1.50 per stem or 10/$10. Come and pick your perfect sunnies! 

Cucumbers - $1.50 per pound OR 1/2 bushel (~20 pounds) for $20

Carrots - 2 bunches/$5 - SO SWEET! 

Stay tuned for more PYO options - right now we've got a bunch of flower varieties. Cherry tomatoes, hot peppers, and green beans coming soon. Keep checking our PYO page for updates! 

The Big Event

A Tasting Out in the Field at White Barn Farm

Saturday, August 26th from 5 p.m. - 9:30 p.m.

Enjoy a farm-to-table style, 8 course tapas menu complete with local beer and wine pairings created by Chef T.J. Gianfrancesco of The Gavel Restaurant in Wrentham, MA. 

**The menu will feature locally grown and produced ingredients from White Barn Farm and other local farms and producers. 

More information here

40 Tickets are available. To sign up for tickets, fill out this form. You'll need to bring your payment to the farmstand on South Street (1A) in Wrentham or mail them to the farm: 458 South Street Wrentham, MA 02093 

Suggested CSA Share 

  • Celery
  • Sunflower
  • Shishito Peppers
  • Scallions
  • New Potatoes
  • Zucchini
  • Broccoli Raab
  • Green Beans

Recipe Time...

Because guacamole season featuring fresh, local tomatoes is here, how about some spiked with celery?! Try this recipe for Celery-Spiked Guacamole with Chiles. Oh and grab a pint container at our farmstand if you don't see the lovely serranos out. There are plenty in the field for you to PYO! 

That sunflower...it's just to make you smile. Did it work?! 

We weren't kidding when we said the shishito peppers were delicious roasted and eaten on their own. Here are some tips on preparing them to perfection and a special sauce you may want to try. :) 

Try a one pan meal this week for dinner one night. Here is a recipe for a One-Pan Balsamic Chicken Veggie Bake that you can toy around with. The best part about a one pan dish is that aside from being a super easy (and mess free) dinner, you can substitute vegetables you love for ones you may not. Include that zucchini, green beans, and potatoes in this one! 

Annnndddd....broccoli raab has made another appearance at the farmstand. Broccoli rabe, roasted garlic, salt, pepper and olive oil. Done. AND delicious! 

Hope everyone has a great week!