Welcome to the blog.
Posted 11/9/2017 12:42pm by Christy and Chris Kantlehner.

The cold has snapped fall into shape. And it is rather abruptly supposed to be 20 degrees Friday night!!! Bundle up and come shop for the ingredients you will need to stay warm and healthy all week!

We have been working hard all week to get roots out of the fields, washed, bagged, and into our walk-in cooler. We have harvested daikon radishes, watermelon radishes, rutabaga, purple top turnips, beets, carrots, and more beets. We have been layering row cover over the greens in our caterpillar tunnels and high tunnels, trying to keep them warm enough to provide local salads for some time to come!

We have everything you need for a wonderful stew or minestrone: celery, celery root, carrots, potatoes, fennel, leeks, thyme, rosemary, sage, and parsley. There are lots of varieties of winter squash to roast and serve. I have a feeling we will all be needing comfort food this weekend!

Keep the salads going with our super tasty mustard greens salad mix topped with shredded carrots and radishes or try roasted beets and goat cheese. We will have that fabulous lettuce leaf mix (salanova) available, too. Plus spinach and baby kale and pea tendrils! There will even be head lettuce to choose from! If you haven't yet tried adding an element of bitterness and beauty to your salad, this is your week to pick up a head of radicchio and slice it into thin ribbons to mix with your salad greens.

We spent this frozen morning in the sunny greenhouse cracking garlic bulbs into their individual cloves to plant. As I type, the crew is spreading compost onto the beds we are preparing for garlic planting. The wonderful aroma of garlic got me to thinking  . . .

Garlic and olive oil are the key to making a delicious kale side dish. Garlic and oil and a dash of soy sauce or fish sauce is the key to making fabulous sauteed baby bok choy. Butter and leeks are the base to any wonderful soup or chowder. Fennel and onions and peppers are the perfect mates for sausage! Garlic and broccoli raab are terrific with hot italian sausage. Build this week's menu based on vegetables that are available in this season. There are lots to choose from!

Pick up a bunch of our Japanese Salad Turnips, Hakurei Turnips and make Honey Glazed Turnips for a side.

* * * * 

Late Fall Hours in the Barn Reminder:
Fridays: 10am to 6pm and Saturday & Sunday: 10am to 2pm
Seafood: Fridays 2pm to 6pm and Sat & Sun 10am to 2pm

* * * * 

Next weekend is our pre-Thanksgiving sale - Friday, Saturday, and Sunday: November 17, 18, 19. same hours. in the barn.

Those who pre-ordered their turkey from Pat's Pastured will pick up at the barn Saturday, November 18, between 10am and 2pm.

* * * *

Following Thanksgiving, we will be closed on Friday, November 24th. BUT we will be OPEN Saturday & Sunday November 25 & 26 with Holiday Cheer! We ordered a limited number of Fraser Fir Christmas trees that will be for sale. We will also have plain or decorated wreaths from Three Rivers Wreath and Plant Company (Franklin, NH). Stay tuned for details about a wreath decorating workshop we will be hosting, as well.

Posted 11/3/2017 1:43pm by Christy and Chris Kantlehner.

Happy Friday everyone! 

This is Erina, Office Admin for White Barn Farm, enjoying this afternoon's beautiful sunshine by the wide open barn doors at this weekend's farmstand. Speaking of beauty, check out these delicious displays...

This is an interesting time of year when the weather and vegetable bounties both hold onto their last reminders of summer. Should you grill this weekend, using one of our juicy slicing tomatoes - get them while they last! Or perhaps practice a new hash recipe for cooler weekends ahead, with our plentiful stock of sweet potatoes and fennel. We also have bags of greens, spinach, and broccoli for all those squirreling for some vitamins. 

For folks looking for a quick pick-up...

...we have 10 extra CSA boxes ready to go today until 6PM! They are available first-come-first-serve for $40 a box. Every box holds approximately 2 weeks worth of veggies for you to enjoy.

Farmstand News

This is our first weekend setting up in the barn, so feel free to park near the barn, or park in our usual lot (just please be careful crossing the street!)

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be here this
Friday 2pm to 6pm and the whole time Sat & Sun!
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend.  
  • Delicata, acorn, butternut, kabocha squash 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce, Broccoli
  • Beets, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings from Narragansett Creamery and Beltane Farm

Thanksgiving Turkeys

This is also the last weekend to place your Thanksgiving Turkey order! We must receive your filled out form AND $30 per turkey deposit no later than closing hours this Sunday (11/5 @ 2PM). Please make checks payable to "White Barn Farm." Pick up of your frozen bird will ONLY be on Saturday, Nov. 18th between 10 AM to 2 PM. For more information about the care and handling of your birds check here
Enjoy this beautiful fall weekend!!
Posted 11/2/2017 2:09pm by Christy and Chris Kantlehner.

Hello CSA team! White Barn Farmstand has officially transitioned across the street for November and December.

Your second share of the winter CSA will be ready to pick up at the barn tomorrow (Friday, 11/3) from 2pm to 6pm. Don't forget to bring your bags or a box to pack into!

I know a few of you cannot come on Fridays. Let me know if you need your box packed for you to claim on Saturday 10am - 2pm. Text me: Christy 774-210-0359 with your name and request :)

Reminder! The "winter" share is distributed biweekly. The next three pickups will be on Fridays, 2pm to 6pm, at White Barn Farmstand in the Barn: 11/17, 12/1, 12/15.

so what do we have for you this week?

4 lbs Acorn Squash. I like to just halve these squash, scoop out the seeds and place face down on a parchment paper lined baking sheet in a 350 degree oven. When they are just about fork tender flip them over and season the inside - you can go sweet - ginger, butter and maple or savory - brown butter and sage, maybe even some kind of grain stuffing. The skin is edible but I usually just put a half on each person's plate and let each decide whether to scoop out of the shell or attack the whole thing with a fork and knife. 

1 bunch of Hakurei Turnips a.k.a Japanese Salad Turnips - you may consider them a white radish if you like - slice or grate onto a salad and enjoy. They are also delightful cooked -  just quickly roasted or sauteed in a pan - these are tender compared to their much harder cousins, purple-top turnips.

1 bunch of Bok Choy - a perfect and lightning fast complement to Sesame Salmon

1 bunch of Radishes - Easy Radish Salad (could easily be applied to the salad turnips as well)

1 lb of onions - who doesn't want to come home to the smell of onions cooking? If you are the one cooking, and you were the one who got teary-eyed fine dicing those allium delights - treat yourself - step outdoors for a moment and return to the kitchen to catch the fabulous aroma of cooking onions!

1 bunch of Kale - Delicious Kale Sandwiches - this recipe includes good basics of kale prep. Another good one: Lemony Kale with Lentils

1 lb of mixed greens - if these are larger than you like for a green salad - even if it is roughly chopped and covered with Goddess dressing - then you might want to briefly sautee these guys or wilt into warm risotto or put in a breakfast burrito or quesadilla - some way to quickly wilt them.

2 lbs of potatoes

2 lbs of sweet potatoes - cut into french fry shapes, roast in a hot oven and enjoy a truly nutritious sweet! Here is a nice idea: Warm Winter Salad of Roasted Root Fries *note: sweet potatoes keep best at room temperature and dry

2 lbs of carrots - Remember when "Tuscan" added magical properties to most anything? How about Tuscan-style Roasted Carrots carrots keep best in a plastic bag in the refrigerator

1 bulb of garlic - garlic and onions can be left in a basket on your counter (for long-term storage they want to be cold and dry)

1 bunch of parsley (possibly a choice of other herbs). Check out the creamy parsley dressing part of this recipe and perhaps improvise the slaw with carrots, salad turnips, and radishes.

Be aware that there could be a last minute change to this line-up, but this list is what we foresee at the moment.

If anyone is asking -
Late Fall Hours in the Barn are:
Fridays: 10am to 6pm (seafood 2pm to 6pm)
Saturdays AND Sundays: 10am to 2pm (seafood 10-2 both days)


Posted 10/25/2017 7:24pm by christy kantlehner.

Hi there local farm supporters! 

We have exciting news to share with you all this fall! Just in time for pick-up before Thanksgiving, we'll be offering free-range, Standard White Turkeys from Pat's Pastured! These turkeys are raised on pasture and fed non-GMO grains and even better, raised right down the road by our friend, Pat and team in East Greenwich, RI. 

Turkeys will range in size from 15-25 pounds and are $5.75 per pound. *You'll see on the order form that you can choose between small and large, but we can't give an exact weight. All turkeys are unique. :) 

Ordering Your Turkey

In order to reserve your turkey: 

  • Fill out this form 
  • Send in or drop off a $30 non-refundable deposit. The $30 will come off the total price of the turkey at pick-up.

***Your turkey will not be reserved until we receive the $30 deposit.

All orders must be in before November 5th. (Or when we run out of turkeys to sell.)

You can send your payment in to P.O. Box 207 Wrentham, MA 02093

Or drop it off at the farmstand at 458 South Street Wrentham - cash, check and credit card at the stand accepted. 

Thanksgiving Turkey Pick-Up

**There will only be one time for pick-up. Thanksgiving turkey pick-up will be on Saturday, November 18th between 10 a.m. and 2 p.m.


We know you probably have a lot of questions about the turkeys, how they are raised and how they will come to you when you pick them up. Rather than reinvent the wheel, we'll let Pat's page answer all of those questions for you in his FAQ section. Though if you have any lingering questions, please don't hesitate to reach out! 

We hope that this is the perfect addition to your Thanksgiving meal.

As always, thank you so much for supporting local. It is so very important! 

- The White Barn Farm Team

Posted 10/21/2017 8:23am by Christy and Chris Kantlehner.

Happy weekend! 

Make sure to stop by the farmstand this weekend. We are stocked up for fall! The farmstand is full of all of your favorites and even better, there is PUMPKIN PEAK! 

There are pumpkins of all shapes and sizes - ones perfect for carving, decorating, even for that pumpkin decorating contest at school! Most of the Jack-o-Lanterns we grew here have been sold, so we are lucky enough that our organic farmer friends at Langwater Farm in Easton are providing the carving beauties and Upswing Farm is embellishing the sugar pumpkin stock! 

photo-op! Pumpkin peak is set up for you (or your little one) to pick your own pumpkin out while climbing some fun hay bales at the same time. And it's the perfect backdrop for a fall picture. 

Farmstand News

We're in our last week or so of the outdoor farmstand. Sunday, October 29th is the last outdoor farmstand day.  There is a short hiatus until the following Friday, when we will have moved across the street to the barn. 

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be there Fridays 2pm to 6pm and the whole time Sat & Sun!
It is also probably the last week of tomatoes! We put a risky late planting in one of our "caterpillar" tunnels and the weather has made it so there has actually been some late October tomato production! The rest of the tomatoes you see at the farmstand are coming from organic farmers, Kevin & Brittany Overshiner, of Upswing Farm. Enjoy the last few good-tomato sandwiches! We will all be missing them in a couple of months! 
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend. 
  • Delicata, acorn, butternut, kabocha squash. 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce
  • Celery Root, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings, too: a yummy cow cheese spread and Narragansett grilling cheese. 

If you want to pick some zinnias and cosmos and a smattering of other specialty cut flowers this weekend, the endless summer has given the flower field an extension! Fill a mason jar for $10 and enjoy the experience of being in a flower field.

Thanksgiving Turkeys
Stay tuned for another email early this week about pre-ordering Thanksgiving Turkeys!! We'll be answering all of your questions (hopefully) and you'll be able to pre-order your free-range, locally raised turkey from Pat's Pastured Farm. They'll be available for a pick-up just before Thanksgiving. More on that soon! 
Enjoy this beautiful fall weekend!!
Posted 10/21/2017 8:02am by Christy and Chris Kantlehner.

Hey there all of you boxed CSA members! 

Thanks for all of your support this season! Welcome to our winter boxed CSA. We hope pick-up went smoothly today. As a reminder, pick-up for the winter CSA shares will be on Fridays from 2-6 p.m. in the barn. 

Here are the dates for the 4 additional pick-ups this season: 11/3, 11/17, 12/1, 12/15. 

And now on to this week's box! You've got: 

  • carrots
  • onions
  • sweet potatoes
  • delicata squash
  • peppers
  • beets
  • swiss chard
  • mixed greens
  • potatoes
  • head of lettuce

We are coming into greens season, so get ready to make some delicious salads! Here are a few ideas to mix up those green salads. Let us know if you've got any favorite combinations! 

It's winter squash time! Delicata squash is one of my favorites. Roast it and eat it with the skin on - so easy! Or try this recipe for Roasted Delicata Squash and Onions

One thing that I am really enjoying is pre-preparing meal bowls for the week. I LOVE this one with farro, beets and sweet potatoes (but you can sub out the farro for wheat berries from the farmstand, too). The combinations are endless and they are filled with nutrients and super filling, too. Some more options for toppings are shredded carrots (or pickled if you have the time), edamame, roasted peppers! 

You'll find some swiss chard in your box this week. It is one of those versatile greens that can be eaten as a green in your salad, sauteed with olive oil and garlic for a simple side, tossed into soups and stews, you name it. Creamed Swiss Chard is another fun idea for a new side dish for one of this week's meals. 

That's it! Go off now and create amazing dishes with this week's box. Keep us posted. We can't wait to hear what you make! 

Also, stay tuned for news on pre-ordering turkeys if you want this season. We'll be sending out an email this weekend. If you haven't subscribed to our email list, you can here

See you in two weeks! Or hopefully before - say hi at the farmstand! 

Posted 10/18/2017 10:28am by Christy and Chris Kantlehner.

Hello everybody! "winter share"?! more like late fall that feels like summer. We somehow escaped another frost advisory without losing our frost sensitive crops. Peppers and flowers live to see another day!

Thank you for signing up for the last segment of our Community Supported Agriculture program this year. You are directly supporting us and we hope the vegetables reward you!

This is a reminder to come pick up your CSA share this Friday, October 20th, from 2pm to 6pm.

This is a biweekly share. The pick up dates are: 10/20, 11/3, 11/17, 12/1, and 12/15. Mark your calendars!

Since the farmstand is still at the tent this week, we will set up your CSA packing area next to the farmstand tent. This week only. At the next pick-up, our farmstand will have moved into the barn, and we will set up the packing area in the left side of the barn. Apologies in advance for any confusion!

Bring your grocery bags or a box or basket or whatever you like to pack your share into. The format for the winter share is that you pack your own veggies following the instructions given with each item.

Thank you and see you there!!

Posted 10/13/2017 12:49pm by Christy and Chris Kantlehner.

Friday the 13th! and in Halloween's very own month, October.  There are sure to be horror movie releases coming out. But sorry folks, no horror show here at the farmstand! It's all butterflies and rainbows of sweet peppers, cornucopias of winter squash and cheerful little sugar pumpkins.

Plus the Jordan Brothers seafood truck is here today 2pm to 6pm - tonight's dinner solved.

The straw to mulch our STRAWberries for the winter showed up yesterday. We decided to stack it  into a pyramid and load it with pumpkins to add a little more fun to picking out your pumpkin at White Barn Farm. 

COME CLIMB STRAW MOUNTAIN! with your kids or with your parents! Just make sure to stay supervised and have some good old fashioned fun.


A true rarity for local meat: Fresh whole chickens will be for sale tomorrow at the farmstand, Saturday, October 14th, 10am to 2pm.
Katy at Treehouse Farms has been raising these birds at her place over in Millis, using the fabulous chicken house on wheels that we (my dad) built here at White Barn Farm way back when.
Fill your house with the scent of a roasting bird. or do a beer can chicken on the grill. Invite your friends over for a classic Sunday supper. Don't forget the fresh thyme and rosemary! and you will probably want some celery root, onions, fennel, carrots, potatoes, and parsley to make a chicken soup or at the very least chicken stock to make the most of your bird!
details . . .
In the words of the farmer herself, "Our chickens are kept on pasture their whole life - sunshine, a diet of foraging grass, insects, and seeds, along with organic grain from Green Mountain Grain in Vermont, makes for a happy bird and a very delicious chicken." 
The birds are processed at Baffonis in Rhode Island and are available fresh the day after processing - $6 per pound for a whole fresh chicken (maybe 2-3 lbs each?).
We have limited numbers so we recommend reserving a bird ahead of time, $5 puts your name on a bird and guarantees you'll get a tasty bird from this round. 

Reservations can be made online at for the "September birds" (even though it's October)

We had a frost advisory last night, but all the crops live to see another day - looks like a low of 37 on Monday, though, so do your last pick your own flowers round or pick up a fresh bouquet. Most of the veggie crops left standing are cold hardy so the season's first frost will impact mostly the flower field.

Thank you for all of the support, everyone. Your efforts to use our produce in your meals makes a big difference to your local farmers! Check out what we've got and take the plunge.

Also, thanks to everyone who responded to last email's survey. We are taking all of your words and answers to heart and trying to move forward with our best foot!

Thanks a bunch! and now I must whisk myself to dun dun dun

the flower dungeon!

your bouquet artist this weekend, 

farmer Christy

Posted 10/10/2017 10:40pm by Christy and Chris Kantlehner.

Hey there CSA members! 

Today was your last fall pick-up at the farmstand. :( That's the bad news. 

The good news: There is still room for you to sign up for the Winter Boxed CSA that begins on Friday, October 20th! 

Thank you to every one of you that has been supporting the farm through your purchase of a CSA share. It is so appreciated. You are certainly a big part of what makes our farm carry on! 

And now onto this week's share! 

Here's what you've got in that box: 

  • Mustard greens
  • Pie pumpkin
  • Shallots
  • Potatoes
  • Acorn squash
  • Broccoli raab
  • Cilantro
  • Lettuce

Try a super simple Sauteed Broccoli Raab with Olive Oil and Garlic recipe. If you want to make it a meal, add some Spicy Italian Sausage. Broccoli raab and an added "heat" go perfectly together! 

Give this Silky Coconut Pumpkin Soup a shot later this week as the temperatures cool off a bit! Add in the shallots, cubed pumpkin and cilantro in your share. 

Here are some good ideas for recipes that you can make with the mustard greens in your share. Alternatively you can create a hearty salad using the mustard greens combined with some lettuce and adding in some wheatberries from the stand. 

Warm Potato and Acorn Squash Salad can be a classic fall side dish or even more of a main dish if you want. Let us know what you think of it! 

One more time because we really, really mean it...THANK YOU!!!

Enjoy your last box of the fall CSA! 

And if you haven't already, take a second to fill out our quick survey about some offerings that we are hoping to have at the farm this fall and winter. :) 

Thanks, all! 

Posted 10/9/2017 10:23am by Christy and Chris Kantlehner.

Happy fall, all! 

The farmstand has fully embraced the season at this point. From the roadside, before you even pull in, you'll see the sea of orange - PUMPKINS galore! All of them grown right here at White Barn Farm. Time to stop by and grab the pumpkins for your front step and even some of those delicious sugar pumpkins to roast and turn into pumpkin bread or pie or even a pumpkin curry or pumpkin soup! 

We've got lots of news about our hours, farmstand offerings, recipes, and more, so make sure to keep reading. 

Survey Time

We are planning a few new things at the farm this fall and winter and we'd love your input on them. Please take a few minutes (really, we promise that's all it will take) to fill out this quick survey. Your input will help us make these really really cool things happen! 

Fall and Winter Farmstand Hours

We have just 3 more weeks of our outdoor farmstand this year! Then we move across the street to the barn. 

Mark your calendars: Sunday, October 29th will be our last outdoor farmstand day. 

We will then reopen on Friday, November 3rd from 10 - 6 p.m. for our late fall farmstand hours in the barn. 

November 3rd - December 17th
Farmstand in the Barn: 
Fridays from 10 - 6 p.m. 
Saturdays AND Sundays from 10 - 2 p.m. 
**Jordan Brothers will be there for all of those hours***
A Few Things You'll See at the Farmstand...
The fall harvest has been coming in strong. We are stocked with an amazing amount of fall vegetables.
  • There is every type of squash you can imagine (acorn, delicata, pumpkin, blue hubbard...) - perfect for roasting with some potatoes (sweet and new), carrots, fennel, and maybe adding sausage to make it a one pan dish! 
  • We've got herbs galore! Thyme, cilantro, parsley, rosemary.... Grab some to use now or grab some and preserve them for use all winter long. 
  • Apples are at the stand, we got these locally from Fairmount Fruit Farm in Franklin, MA. 
  • Salad fixings - lettuce, baby kale, carrots, sweet peppers, mustard mix
  • Braising greens - kale, mustard greens, swiss chard
  • Watermelon (WHAT?!), tomatoes and peppers! - we know, we know - it's fall. Yep, but just enjoy this delicious locally grown fruit while it lasts. ;) 

For a list of all of our other farmstand offerings, take a look here. There's cheese, bread, eggs, honey, syrup, and so much more! 

Winter Boxed CSA

There is still some room to sign up for our Winter Boxed CSA that will start on October 20th and go through December 15th with 5 biweekly pick-ups during that time! The details are on the website under "Winter Share". And you can sign up HERE

A Couple Favorite Fall Recipes 
Sauteed Cabbage and Apples - a delicious side dish for pork!