Welcome to the blog.
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 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 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

*  *  *  *  *


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.


  • 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.


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 . . .


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




Posted 11/2/2018 12:50pm by Christy and Chris Kantlehner.

Unbelievably, we are into November so we have transported the farmstand to our indoor location, the right side of the big White Barn just across the street from our summer farmstand under the tent.

1A drivers must've seen every vehicle at WBF passing busily back and forth yesterday afternoon. Tractors with stuff for the burn pile, tractors with our farmstand tables going to the barn, the white van full of coffee, maple syrup, baskets and wooden boxes, the black truck toting a freezer, display fridge, eggs, meat, and cheese, the purple truck with all sorts of miscellaneous, a flurry of activity for sure!

Farmer Chris coordinated it all and managed to be upbeat and excited the whole time.

We hope you have all been reveling in the beauty of the last two days' sunshine and warm breezes! We got our garlic planted as the intense golden light of late fall illuminated our faces during dusk on Halloween.  We planted many baskets of garlic cloves (275 lbs!) and we pushed each clove into the cool, dark soil to take root ever so slightly before their winter nap.

We have reduced our hours for the Fall. We are now open just Friday - Sunday:

Friday 10am - 6pm
Saturday & Sunday 10am to 4pm
Jordan Brothers Seafood will still be at the farmstand twice a week, but it will now be Fridays & Saturdays:
Friday 2pm - 6pm and Saturday 10am - 2pm
Plenty of groceries still available!
  • Apples, Bosc Pears, and now Apple Cider from Fairmount Fruit Farm (the only conventional produce at the farmstand)
  • Leeks, Celery, Green Peppers, Onions, Garlic, Shallots
  • 3 Varieties of Kale, Escarole, Frisee, Sugarloaf Radicchio
  • Baby Head Lettuce
  • Bagged Greens: Pea Tendrils, Spinach, Arugula, Spicy Mix, Lettuce Mix
  • Winter Squash, Sweet Potatoes and Potatoes, Beets, Celery Root
  • Fresh-Picked Bunches of Baby Carrots and French Breakfast Radishes
  • Kohlrabi and all varieties of Cabbage


Be careful entering and exiting our driveway at 458 South St. Do feel free to pull into the driveway parking past the house if spots are available. If it seems crowded you can always park at the summer farmstand and cross the street, carefully!

We have a dirt driveway complete with mud puddles when it rains, so bring your rainboots if possible!

Bring your shopping bags!

Did you ever meet such demanding local farmers!! Good Grief!

We will be so thankful if you buy your groceries at our farm!

Thanks and see you soon!

Christy at White Barn Farm

Posted 10/23/2018 8:07am by Christy and Chris Kantlehner.

The first frost has come, and the second. The third and fourth are expected this week. I guess it really is the end of October!

This is our last week at the tent. The girls are probably doing a happy dance just thinking about it. Or wait, are they just jumping up and down to stay warm? What a long, rainy last month we've had. The attitudes of the farmstand crew have been unsinkable, and we are so grateful for all of their hard work.

We are open for normal farmstand hours this week, all the way through Sunday, October 28th:

Tuesday - Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Jordan Brothers Seafood Truck is at the farmstand Tuesday and Friday, 2pm to 6pm.
*Wednesday is our last Teacher Discount Day - tell the cashier you're a teacher and get 10% off your whole order!

There will be a brief hiatus while we make ourselves sick eating our children's Halloween candy, then we are back, but in the barn, ready to provide real food! We will be in the right side of the white barn at 458 South St. (directly across the street from the tent farmstand).

Hours November 2 - December 23:

 Friday: 10am to 6pm

Saturday & Sunday: 10am to 4pm

Seafood - Friday: 2pm - 6pm
and Saturday: 10am - 2pm (except 11/24)

This photo was from the first year we were open in the barn, 2012. The days are falling the same as they did that year. I remember so vividly because that was the year Graham was born. Monday, October 22nd was my due date. Sunday we did the entire Cliff Walk trying to get him to arrive without being induced. He was born in the wee hours of Friday, October 26! This year on Friday I will read a book in his kindergarten classroom and Chris will take him on "Friday Night Hikes" with a couple buddies. He is going to be six! going on 15, of course.

I understand how difficult it can be to face making a meal from scratch after a day of work. I am supplying a few ideas to inspire you to try some of our more obscure vegetables. Your local veggie growers need you more than ever at this time of year. If not for your health, do it for us!

Onions, Celery, and Fennel are wonderful to start a soup. La minestra is "soup" in Italian, and minestrone is "big soup" - add a can of beans and some pasta cooked on the side to minestrone your minestra. (yes I just attempted to use minestrone as a verb). Beef, chicken or veggie stock and canned or frozen tomatoes complete the broth. 

Fairmount Fruit Farm has supplied us with Macintosh and Honeycrisp Apples and now Bosc Pears, too. The pears made me think of a fancy bitter greens and pear salad like this:

Frisee Salad with Pears and Dried Cherries

and that got me into the Martha Stewart Recipe zone and Wow! what a bunch of great ideas for fall cuisine! Search around for variations and browse the "similar recipes" for lots of great ideas.

Squash-Celery Root Soup

Easy Celery Root Puree

Roasted Radicchio

Penne with Creamy Pumpkin Sauce (I recommend roasting your own squash rather than using canned, but do freeze extra roasted winter squash puree to make this crowd pleaser later this winter.)

Escarole Salad

Butternut Squash and Sage Lasagna

We've got dried cranberries and Massachusetts Maple Syrup to enhance all of your fall dishes.

And of course, you need to come grab your carving pumpkin! While you're at it, pick up a bunch of our beautiful ornamental corn or popcorn. The popcorn kernels can be pushed off the cob once sufficiently dried (Dec-Jan), then put in a pot and popped! For the real go getters out there, all of our ornamental corn is flint corn which means it can be ground for polenta or cornmeal!

This week is the last week of the CSA

There are still a few openings in our Fall CSA program!

Fall Share

4 biweekly pick-ups over a span of 8 weeks: $160

  • Pick up Fridays at the Barn, 12pm - 6pm
  • Pack your own share according to the farmer's list
  • 11/2, 11/16, 11/30, 12/14
  • Sign up Now! Drop your check off at the farmstand or mail it to P.O. Box 207, Wrentham, MA 02093



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!