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Posted 1/17/2017 10:18pm by Christy and Chris Kantlehner.

Bongiorno CSA Family!!!

It's time to sign up for the 2017 CSA programs at White Barn Farm.

WBF Logo

Let's fund the White Barn Farm bank account - located at the humble Wrentham Co-Op Bank, by the way. No DAPL funding financial institutions for these farmers!

We need to purchase our seeds, potting soil, compost and other sources of fertility; packaging; irrigation, row cover and other field supplies; and hire and pay farm crew far in advance of the first big sales that will result from the fruits of all this labor and the required materials! Plus - this is our ambitious dream stage of the season in which we envision new implements, labor-saving devices, building improvements, complete farm organization, on-farm workshops, cutting edge soil building farming practices and more! Keep the dream alive! Get involved in Community Supported Agriculture!

 CSA Share

CSA = Community Supported Agriculture. you put your faith in your farmers by paying them at the beginning of the year and in return, receive a share of the harvest during the growing season.  

We have two CSA Options at White Barn: Farmstand CSA Card or Boxed CSA

  • Please note the changes to our Boxed CSA scheme this year! Read all about it on our website:  Boxed CSA Details  
  • To sign up, fill out the Boxed CSA Sign Up Form and we will email you an invoice according to your selections.
  • Please Note: If you choose the Four Season Bundle, you are responsible for completing the Farmstand CSA Card Sign-Up Form and mailing the check for that on your own. (To cover your Summer Share portion)
  • If you want to sign up for a Farmstand CSA Card or reload your card, fill out the online form, send your check, then we will fund your card and mail it to you (if you don't already have one). Get details and read the FAQ's.
  • Pay before May 1st to get the full 10% bonus cash added to your Farmstand Card!


Posted 1/12/2017 4:15pm by Christy and Chris Kantlehner.

Happy 2017 Everybody! I suppose we are just about halfway through the first month already, but greetings and salutations all the same! We are distributing a winter veggie box this Friday, the 13th. Those that did not reserve a box are still welcome to come rummage for storage roots, eggs, meat from the freezer, honey, syrup, and whatever we've got kicking around. Jordan Brothers Seafood truck will be at the barn, too. Friday, January 13, 2pm to 6pm. Interesting side note, especially considering tonight's full moon: "The number 13 has always been associated with the Goddess as there are 13 moons in a year . . . Being a dynamic and emotionally intense full moon in Cancer, all feelings will be on full blast. Cancer energy evokes vulnerability. Cancer energy will make even the toughest babe bawl. Cancer energy activates the wisdom of emotional intelligence both in ourselves and in others.  Logic is too cruel when divorced from the wisdom of the heart." - Chani Nicholas

While I'm on an astrology/serendipity kick -  and to honor a dear friend of ours that Chris grew up with, a beautiful and vibrant woman named Brandi, who was definitely the mother wolf of their wildly fun and tight-knit group of friends, the wolf pack (so named before The Hangover came out). She passed away last Thursday. She had breast cancer.  - This is the intro from farmstand regular and insightful astrologer, Eric Linter, who I follow on Facebook to gain an astrological perspective on the day's happenings.  "Here we go, getting closer to the Full "Wolf" Moon. Awooo! Keep looking up!"  (I have always found our existence in the Universe among stars, planets, and moons absolutely fascinating. I clearly recall lying in my bed in Rangeley, Maine, when I was seven at the oldest, my dad explaining the anatomy of an atom and the pattern of our solar system and seeing a parallel. So I sometimes imagine that we are an atom in the lint on the sweater of a giant. or that each grain of earth in which we plant seeds is composed of millions of tiny universes.)

Purple truck in the mud    

Before I get too sidetracked - Guys/Y'all - I broke my ankle on the last day of our vacation. All of this physical stasis has my brain extra active. Can you tell? I will go on and on about our fabulous winter trip and my injury in a follow-up email, but first, the important stuff:

We will be at the barn this Friday the 13th, 2pm - 6pm, with a bare bones presentation of all of our roots from the root cellar, eggs from Birchwold and Treehouse Farms, frozen pork from Burnshirt Valley & ground beef from Pat's Pastured. Also available while supplies last: shiitakes from RI mushroom co., local raw honey from Franklin Honey, Harms Family Farm maple syrup, and Iggys Bread!  We will also be selling seafood from Jordan Brothers!! The seafood truck will be there from 2 PM to 6 PM!! Since the weather is being super duper cooperative with us, there will be some greens out of our unheated high tunnels as well. Limited quantities of Spinach, Mustard Mix, and Arugula will be available for sale on the side. (Sorry box holders - there is not enough to put in each box so it is just available to buy while supplies last.)

the last root cellar inventory of available produce (to give you an idea of what supply levels are):
Red beets     440 lbs left
Chioggia beets   20 lbs left
Scarlet Queen turnips   100 lbs left
purple top turnips  200 lbs left
celery root   420 lbs left
parsnips   15 lbs left
In each $45 winter veggie box there will be approximately:
3 pounds beets

5 pounds butternut squash (Alprilla Farm, Essex)

1/2 pound garlic (Alprilla Farm, Essex)

1 pound parsnip

1 pound celery root

2 pounds purple top turnip

1 pound sweet potato (Hutchins Farm, Concord)

2-3 pounds cabbage

1 pound daikon radish

1 pint shiitake mushrooms from Rhode Island Mushroom Co.*

*the source is a change from what was advertised. We weren't able to source from Fat Moon Farm this time

Bring your checkbook!

It's time to sign up for the 2017 CSA programs at White Barn Farm.

CSA = Community Supported Agriculture. you put your faith in your farmers by paying them at the beginning of the year and in return, receive a share of the harvest during the growing season.

We have two CSA programs at White Barn. Please note the changes to our Boxed CSA scheme this year!

  • Farmstand CSA: the most flexible program. Buy whatever you want at the farmstand, whenever we are open. Great for those who feel the Boxed CSA is too much for their family size/dining habits or those who find themselves unable to commit to a weekly pickup (because you go away a lot, for example). The details: Prepay at least $200 and get an extra 10% added to your "Farmstand CSA card" which looks like a little gift card/credit card. Send your cash or check (payable to White Barn Farm) to the farmers before May 1st to get the full 10% bonus. Fill out the online form so we have a record with your contact info/mailing address and then snail mail a check to P.O. Box 207 Wrentham, MA 02093. After May 1st, you still get an extra 5% on reloads or new cards.
  • Farmstand CSA card
  • Boxed CSA Scheme
  • We will now break this down into four seasons: Spring, Summer, Fall, and Winter. We will actually select and pack a share into a box for you during the Spring, Fall and Winter shares. In the interest of our limited time and to offer more flexibility to all of you during summer vacation, and because there isn't a heck of a lot of diversity in the summer boxes anyway (cucumber, tomato, zucchini, repeat) - the summer share will be a Farmstand CSA card. You can pick out whatever you want, whenever you want, from our farmstand during the Summer CSA period.
  • If you sign up for all four seasons, including a minimum $200 Farmstand CSA card to cover the summer, you get a discounted price ("the Four Season Bundle") of 10% off
  • We will also offer a 10% "Early Bird" discount to members who pay in full at least 3 months before the first pickup of any season's share. Sorry, we will not compound the Four Season Bundle and Early Bird discounts.
  • For more details, dates, pricing, signups, etc. go to the Boxed CSA Details on our website, (give me a few days, though, to get all the details updated)

I am looking forward to hearing about Chris seeing all of you tomorrow! And jolly old Chris will be waiting to greet you! Happy Full Moon!

Christy aka "Tiny Tim" at White Barn Farm

Posted 1/9/2017 4:41pm by christy kantlehner.

We hope you all enjoyed your holidays and are gearing up for an excellent start to 2017! Why not start it off with some delicious vegetables?! We've got some produce left in storage, and a few of our farming friends do too, so we decided to pool our resources and put together some delicious and diverse boxes!

The box:

3 pounds beets

5 pounds butternut squash (Alprilla Farm, Essex)

1/2 pound garlic (Alprilla Farm, Essex)

1 pound parsnip

1 pound celery root

2 pounds purple top turnip

1 pound sweet potato (Hutchins Farm, Concord)

2-3 pounds cabbage

1 pound daikon radish

1 pint mushrooms (Fat Moon Farm, Westward) If you don't like mushrooms you can substitute with $5 worth of extra root veggies.

Perhaps some baby spinach from the high tunnels . . . if it's big enough/not frozen.

Boxes are $45 each.

Complete this Form to Reserve Your Box

Pick up is from 2-6pm on Friday, January 13th in the Barn @ 458 South St, Wrentham.

We will also be open selling Meat, Honey, Eggs, Mushrooms and Vegetables at that time. We hope to see you there! Stay tuned for more information on our plans for 2017!

Posted 12/17/2016 3:43pm by Christy and Chris Kantlehner.

Hello Everyone!!

Despite the snow, we are open for our final weekend!!! Saturday & Sunday 10am to 2pm

The stand is stocked with all the veggies we have left plus plenty of coffee beans, honey (even in the adorable 8 oz size), maple syrup, and Franklin Honey's soaps!

We are selling gift cards to the farmstand and White Barn Farm Pint Glasses (2 for $10). If you buy a gift card for $25 or more you get a free pint glass! We have $25 and $50 cards all loaded and ready to go - packaged inside a glass in a bag with tissue paper and curly-Q ribbon!!

Gift Card in WBF Pint Glass

We also have cute jelly jars of Dakota Black Popcorn and cute bundles of Robust (golden kernel) Popcorn, too! Both just 3 bucks!

Popcorn Bundle 

We have plenty of meat in the freezer if you want to stock up on grass-fed ground beef from Pat's Pastured in East Greenwich, RI, and Pastured Pork from Burnshirt Valley Farm in Barre, MA.

I forgot to caution everyone earlier - we did not wash any of our greens this week! Too Cold! Plus they stay fresher if they aren't too wet. You must wash your greens or you will eat dirt!!! To properly wash greens you should fill a large bowl or pot with water (the bowl of my salad spinner works well for me), submerge and swish the greens, wait for the dirt to settle, and lift the greens out of the water (leaving the sediment at the bottom). For best results you should then dry your greens - ideally in a salad spinner, but you could also pat with a clean dish towel, paper towels, whatever. Then you can throw in a salad bowl and enjoy! If you won't use them right away store in a plastic bag in the fridge.

Since it is yucky out - Pull right up close to the barn and walk carefully! Don't forget your shopping bags!

Jordan Brothers Seafood is here with us Sunday, December 18th, 10am to 2pm.

Thanks for reading!!!

Christy at WBF

this week's blog about what will be at the farmstand!

Join the Mailing List if you want to be notified about any pop-up Farmstands or random CSA boxes we may offer!

Posted 12/14/2016 4:39pm by Christy and Chris Kantlehner.
Sorry Everybody! We have to do it!
Mother Nature, Old Man Winter, and Jack Frost have conspired to keep our farmstand in the barn   . . . CLOSED ON FRIDAY, December 16th.
  • With a predicted low of 3 degrees overnight on Thursday and a high of 17 during the day on Friday - there is just no way we can keep our vegetables from freezing!!!
  • Jordan Brothers Seafood has some pre-orders to bring on Friday, so the seafood truck will be there Friday from 2pm to 4pm. There's sure to be a limited supply of seafood to buy a la carte as well. The truck will also be at the farmstand Sat & Sun 10-2, as regularly scheduled.
  • Friday was supposed to be our last Fall CSA distribution, but we are going to pre-pack all of the shares and ask members to come pick up their boxes on Saturday or Sunday, 10-2. We will be able to accommodate any CSA Members who have to pick up on Friday for whatever reason. Just send us an email so we know.
  • WE WILL BE OPEN ON SATURDAY AND SUNDAY, December 17 & 18, 10AM - 2PM
  • and that's all folks! Sunday, December 18th is the last farmstand of the season!

* * * * * * * * * * * * * *

Now, you must be wondering, What on earth do you still have for us???

Well - we managed to get all of the sweet little Candy Carrot bunches out of the earth before the deep freeze tomorrow. Our unheated high tunnel (aka "greenhouse") along with several layers of spun fabric supported by wire hoops, protected our Lettuce Mix, Brittany's special "Tall, Dark, and Handsome" Mustard Mix, primo, hardy winter Spinach, and even some beautiful dark-green Parsley leaves!

We also have the exotic, cutting-edge chicory for salad all winter: Sugarloaf Radicchio (Pan di Zucchero, en Italiano), Napa Cabbage, Green and Savoy Cabbage, and succulent Bok Choy hearts.

The surplus Superfarm storage root vegetables for 2016 are . . . drumroll please . . .

  • Mixed Winter Radishes (all the Daikon varieties and Watermelon radish if we have any)
  • Beets
  • Purple-Top Turnips
  • Half-Bushel Boxes of any one of these are $20

We should have:

  • a plentitude of Parsnips
  • sufficient Celery Root
  • and hardly a scarcity of Scarlet Queen Turnips

Finally, in limited supply, (in early bird gets the worm fashion) we have:

  • Leeks (15 pounds to be exact)
  • Red Onions, plus a few Shallots and bulbs of Garlic
  • Small certified organic Potatoes from Atlas Farm in Deerfield, MA
  • a "handful" of our own Fingerling Potatoes
  • Butternut Squash
  • Radicchio (seriously - hardly any, for you fanatics!)
  • Dakota Black Popcorn, off the cob, and in a jelly jar with a fancy label (by our standards, anyway)
  • WBF Gift Cards for any amount over $10
  • Free Pint Glass with the purchase of a $25 or $50 Gift Card - all wrapped up in a cute package!

      gift card        pint glass

Plus from our co-conspirators:

  • Gorgeous, Gourmet Mushrooms from the lovely Elizabeth at Fat Moon Farm will be here
  • We are buying in some Sweet Potatoes from Hutchins Farm in Concord, MA
  • Phil at Sheldonville Roasters has confirmed that he is well enough to roast da beans!!!! Rejoice, coffee lovers and coffee lover lovers who want to gift the most fabulous freshly-roasted coffee beans to be found!
  • a small quantity of the most beautiful, orange-yolked Eggs from the pastured hens at Wrentham's Birchwold Farm
  • Eggs from Pat's Pastured in East Greenwich, RI. Plus, frozen Ground Beef from Pat's Grass-Fed Cows is also in stock!
  • Frozen Pork from Floyd at Burnshirt Valley Farm in Barre, MA. Plenty of Pork Chops, Cutlets, Kabobs, and Hot Italian Sausage. Limited Sweet Italian Sausage and Spareribs. 
  • We just restocked our Franklin Honey supply and got some of the 8 oz jars (great for gifts or part of a gift package or basket). I also convinced Lauren to let me sell her amazingly wonderful beeswax-based soaps with the most intoxicating scents imaginable (in a good way). No charge for the aromatherapy involved in choosing which ones to buy!
  • Massachusetts Maple Syrup from Harms Family Farm (sugarbush in Colrain, MA)

**Feel free to be in touch via email next week (12/19-12/23) if you need a last minute gift card or giant sack of purple top turnips. We can arrange a time for a rendezvous.

That's it for farm news! Now on to more personal tidbits . . .

We know lots of you are wondering - now what? what are you going to do? are you taking one of your fabulous winter trips? what do you do with all of those leftover roots and cabbages?

Well, our Superfarm experiment was an awesome success this year. Having Brittany as the third farmer this year helped White Barn Farm in so many ways. We experimented with low-till systems, the Paper Pot Transplanter, lots of direct seeded crops, and a collaborative business model. Up against unforgiving drought and heat, Chris and Brittany farmed like heck this year, doing an amazing job of producing vegetables and managing a large crew across two different farm sites. (yours truly, Christy, was mostly making bouquets in the cool barn cellar/"flower dungeon"). Several terrific results of this growing season: Upswing Farm has lift-off! Ashland's newest farm is going to be really taking off in 2017 - Brittany's husband, Kevin, will be joining Brittany and investing in the infrastructure for a burgeoning farm business at the Upswing site (28 South St., Ashland, MA). White Barn and Upswing will have more of a "sister farm" relationship in 2017. We will probably have them grow some of the larger crops so we can focus on our more intensive crops and our farmstand.  Another wonderful piece of news - Brittany also managed to grow a baby this year!! She is one badass mama farmer, complaining never, and staying completely on top of crucial timing of seedings, efficient management of the crew, both CSA programs (including the emails this year!), our budget, and big-picture goals. So anyway, Kevin and Brittany are not going to find out if it's a boy or a girl, but their little sprout is due January 19th! They will be spending most of their time before the baby is born trying to get their planning and ordering for the upcoming season done!

Speaking of planning and ordering, that is what farmers do in the winter. Excel spreadsheets are the crop rows of wintertime! Have you noticed how many different crops we grow? and how many different varieties within that crop category? and how many different plantings must be done to keep the harvest cranking? and that insane mid-May Plant Sale we throw? and that fabulous farm crew? That is what we are up to. Planning, planning, ordering, budgeting, marketing, hiring, and more planning.

What is difficult for my personality type, however, is that the time pressure is less obvious than in the summer (that lettuce will bolt if we don't harvest it NOW!). Time tends to sneak away from me - the blur of the holidays, the shoveling of snow, seizing the day (emergency ice skating party if the lake freezes over), living in the moment (cross-country skiing if the snow is just right), enjoying our break (making pancakes for breakfast and browsing seed catalogs by the wood stove), visiting the friends we don't see all farm season, and voila - it's March 1st, time to turn on the greenhouse and begin seeding onions!!  So if you see me lingering at the YMCA sauna or trying on jeans at the outlets - just remind me that I have time-sensitive work to get done! What if they sell out of gnome cabbage seeds before I have a chance to place my order?!

As far as our fabulous winter trip - Yes! Chris and Graham and I are going on a South by Southwest Friends and Family Visiting Extravaganza. The day after Christmas we fly to Houston, rent a car and drive to Austin. My mom, who lives in Arizona, will pick us up and bring us to nearby Dripping Springs, where her parents live with her sister and sister's husband. My brother who lives in Florida will be visiting for the holidays, too, along with his wife and my niece and nephew. Hurray - Graham gets to visit with his cousins (and aunt, uncle, great-aunt, great-uncle, grandma, and great-grandparents)! We plan on eating great BBQ and visiting San Antonio one day - we even got tickets to go see the Spurs basketball game! My best friend Maggie, who lives in Montana, and her boyfriend, Taylor, whose family is from the Houston area, will be in Austin for New Year's Eve where we will be ringing in the new year with Willie Nelson! Next, we will rent a car again and head up through Lubbock, TX, Santa Fe, NM, and then visit Mesa Verde and Arches National Parks. Last stop is Salt Lake City, where my auntie Ann lives with her husband John. Her son, Max, is out there, too. We've rented out a hoot of a place, the "Mangy Moose" and have Chris' best hometown buddies coming in from Colorado and California so we can all ski together for a couple days. We will be back to Boston January 10th and then we can start assessing the greens in the high tunnels and roots in storage to decide whether we can reach out to all of you again for a Deep Winter CSA Box or perhaps a random pop-up farmstand.

As always, stay tuned! Join our Mailing List if you haven't already!

Thank you so incredibly much for your support! Stay sane and be good to each other during the all of the holiday hubbub!!

Happy Winter Solstice one week from today!!! the days will slowly but surely grow longer  . . . I promise




Posted 12/10/2016 9:31am by Christy and Chris Kantlehner.
Hello! Several notes of importance here:
  • Jordan Brothers Seafood has added Sundays at White Barn Farm! You can buy fresh seafood at the farm: Fridays 2pm to 6pm and Saturday AND Sunday 10am to 2pm.
  • The farmstand is stocked with Sheldonville Roasters Coffee! I know lots and lots of folks were looking for it last week!
  • We did not get our mushroom order this week
  • WE ARE IN TWO LOCATIONS TODAY!  We will are at the barn with our full veggie lineup AND we will are participating in the SECOND ANNUAL HOLIDAY FOOD & CRAFT MARKET @ An Unlikely Story in Plaineville, with a fabulous group of truly local crafters, artisans, and food producers, a raffle with great prizes to benefit Plainville Food Pantry, plus a terrific bookstore with more great gifts right downstairs!
On the food side:
White Barn Farm
Franklin Honey
La Cantina Winery
Bellichi's Best Biscotti
Fundamentally Nuts
On the crafts side:
Hyphen Designs
Dobi Designs Suncatchers
Working Glass Designs Jewelry
Jewelry by Cathy Harris
Highway of Dreams Fine Art and Photography
Pottery by Sandy Smith
Pottery by Lizanne Donegan
Crafts by Sarah & Ann Wood 
Paper Craft by Ben Gragen
Wool and Fiber arts by Katy Riley
MM Brunetti Artisans Wood Crafts
Terrarium Theory
Fundraiser Crafting by Sandie Coombs
Directions To An Unlikely Story: We are located at the corner of Route 1A and Route 106 in Plainville, MA, 2 miles south of the Wrentham Outlets. Exit 15 off Route 495, follow Route 1A for 2.5 miles. An Unlikely Story is on the left. You can't miss the big blue building!
From Gillette Stadium, follow Route 1 South for 6 miles, then turn right on Route 106. Follow for just short of a mile, and An Unlikely Story will be on the right, on the corner of Route 1A.
We can't wait to see you today!
Posted 12/1/2016 5:33am by Christy and Chris Kantlehner.

Hello Everyone,

We hope you all had a fabulous Holiday.  Our share is still incredibly fresh this week!  With lots of product still coming out of the fields.  We've had some freezing nights, but most of the crops in the field can handle short dips down to 25 without stress, especially when covered with several layers of row cover!  Think of this weeks share as a great way to cleanse from a weekend of indulgence and to get your body in great shape for the upcoming winter.  I've got lots of fresh recipes in the mix this week.


Kale - This kale has been frozen and thawed, so it's much sweeter than summer kale.  Try this Kale and Radicchio Salad for a fresh, new flavor.

Bok Choy - This variety is called Joi Choi and we like it for field production in late fall, because the outer leaves protect the inner cores, which is what you are getting in your share.  These long stems are really sweet, and can be eaten like celery, just dipped in a nice dressing, or using in stir-fry like regular bok choy.

Spinach - This is great tasting spinach.  I highly recommend chopping it raw into a mixed salad with arugula and lettuce, or gently wilting it.

Arugula - This is the first green we are harvesting out of the greenhouse.  The leaves are very tender. 

Leeks - Leeks are in the field for a long time, and they can get a little dirty!  The best way to get leeks clean is the chop them first, and then wash them, so any soil that has accumulated between the leaves can get washed away.  You can always go for a traditional Potato Leek Soup or try some of these seasonal recipes.

Turnips - Here are your traditional turnips.  Try this Mashed Root Vegetable Recipe that use the Turnips, Celery Root and Parsnips! It calls for Kohlrabi too, but I'm sure you can skip it!

Beets - We know, we've got a lot of beets this year.  Have you tried just chopping and roasting them and eating with a little salt and olive oil while still hot?  That is how we eat the most beets in our house.  Or you can get a little fancy and try this Creamy Beet Soup!

Radish - Your Radish choices this week include Watermelon Radish, Purple Daikon and Green Daikon!  These beautiful storage radishes are very sweet, and taste great roasted, or shaved in a salad.  Here is a rather long essay on watermelon radishes (you can sub in the daikon too) with some great recipes and ideas at the end.

Celery Root - Did you use that last one?  It's great in soups, or chopped up with other vegetables roasted.

Parsnip - See "turnips" above for a mashed root vegetable recipe!

Radicchio - This bitter green is that chopped red leaf you see in more mesclun mixes at the store.  It's a great addition to any salad, but see "kale" above for a special salad to highlight the radicchio.  

Potatoes - We bought in some potatoes from Atlas Farm in western mass since we have run out.  This drought was hard on them too, and the potatoes are small, but really delicious.  Try roasting whole - it's an easy way to prepare and really tasty!

Delicatta Squash - The last of the season, and probably the sweetest!  Enjoy!


Posted 11/30/2016 11:40pm by Christy and Chris Kantlehner.

The farmers are back! The weather has been extremely forgiving and our harvests are still going strong! This week we have still been bringing in leeks, carrots, purple-top turnips, kale, and spinach from our fields and harvesting tender salad greens from inside our unheated greenhouses. Our storage crops are holding up nicely and we have all of the ingredients for your healthy diet before the next wave of decadence hits! Lots of these veggies can be eaten raw or in some sort of salad or slaw for when you are feeling a need to balance all of the Thanksgiving feasting that may have gone on last week. Whenever that feeling subsides for a moment, we also have all the ingredients for good, clean comfort food in the form of starchy roots or sweet winter squash!

in case you forgot: Farmstand Hours   We are open through Sunday, December 18th.

We are so grateful for the abundance and luxury we are able to enjoy during this holiday season. I found myself remarking many times this past week on my own good fortune to have such great family, friends, and such supportive farm customers, of course! You all made our three-day Thanksgiving sale a record-breaking success. Brittany and her husband, Kevin, traveled down to Pennsylvania to celebrate with Brittany's family in the Poconos.  We had a great Thanksgiving dinner at Chris' brother and wife's place in Newton with Chris' mom's side of the family, followed by a raucous "cousins night" back in Wrentham with all my cousins and cohorts. We were able to visit Chris' great friend and organic dairy farmer, James, in the town where, along with James' wife Sarah, they all went to college, Poultney, VT. Graham, who is four years old now, was elated about the snowfall and promptly got to work with his kid-sized birthday snow shovel upon our arrival in Vermont. As soon as James and Sarah's daughter, Adeline, got home from kindergarten, they made a big old snowman with hydrangea branch arms, rosehip eyes, and a carrot nose! I almost feel guilty about the ease and simple joys we have in our lives. Now more than ever it seems we must remark upon our own fortune and act kindly towards everyone and everything around us (and far from us!) in this world.  We have got to be the change we want to see; think globally, act locally; vote with our wallets. 


What's for sale this weekend, you ask . . .

Kale, Spinach & Bok Choy       Ginger Sesame Salmon over Bok Choy*

*Jordan Brothers Seafood will be at the farmstand both Friday 2pm - 6pm and Saturday 10am - 2pm - maybe they'll have Salmon this week 


My cousin Hannah made the most fabulous Kale Caesar Salad for "Cousins Night" after Thanksgiving this holiday. Her mom, Ann, found the recipe, by Andrew Weil: Tuscan Kale Salad

Beautiful Head Lettuce & Radicchio Believe it! Lettuce in December! It is succulent, crunchy, flavorful (not at all bitter). Add a beautiful confetti of Radicchio to add even more flavor and color!

Sugarloaf Not just a ski hill in Maine! This variety of radicchio is light, light green almost looking like an elongated pointy cabbage. Although it is a bitter "green" the bitterness can be tempered by running the leaves under warm water, wilting, or grilling. I first enjoyed this winter wonder in Switzerland in January. The farmer would go to the garden, get a head of this, and her daughters would make a very garlicky cider vinegar and cream dressing, toss it with shredded carrots, a can of corn niblets(?but true) and the thinly sliced "zukerhut" I kept wondering what the source of this iceberg lettuce was. The salad was terrific and I highly recommend trying this seasonal specialty. If it takes you a while to find a recipe, don't fret - this salad green should hold for 6-8 weeks in a plastic bag in your fridge!

Tender Lettuce Mix and Mustard Mix
Bunches of extra sweet, late-fall "Candy Carrots
Watermelon Radishes shred an assortment of these beautiful winter radishes (and maybe some carrots, too) for a healthy, tasty, seasonal, and stunning salad topping!
Daikon Radishes: Green Meat, Alpine, and Bravo (the purple ones!)
Fresh Dill, Parsley, & Sage 
our best ever PARSNIPS  Warm Winter Salad of Roasted Root Fries
Celery Root     Celery Root Gratin   Celery Root Soup
Potatoes a mash of half potatoes and half parsnips OR celery root OR turnips is fabulous and adds so much flavor and novelty to the old classic, Mashed Potatoes!
Purple-top Turnips       Crispy Turnip Fries     Curried Turnip Soup
Green & Savoy Cabbage Roast Cabbage with Lemon
Napa Cabbage my favorite Napa Slaw (but you'll have to get the fresh herbs at the store)
Upswing Farm Macoun Apples (never sprayed) Parsnip Apple Slaw
Sweet Potatoes   Sweet Potato Burritos
Butternut, Delicata, & Hooligan Winter Squash Ginger Cranberry Stuffed Winter Squash
Bunches of Dakota Black Popcorn and Glass Gem Flint Corn - both decorative and edible!
Shallots & Onions  
We will also have our accompanying farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee Beans
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Fat Moon Farm Gourmet Mushrooms

Hope you have a chance to visit us in the barn! Spread the word! Three more weeks of farmstand in the barn! Although it gets dark ever earlier this season, enjoy all of the festivals of light going on at this time of year!

oh yes, and don't forget the Holiday Food & Craft Market at An Unlikely Story bookstore in Plainville on Saturday, December 10th, 10am to 3pm. White Barn Farm will have a spot there and we will remain open at the barn as usual, 10am to 2pm.

Posted 11/17/2016 8:17am by Christy and Chris Kantlehner.
It's the last weekend before Thanksgiving and we are closed right after Thanksgiving, not to be back until December 2nd!! So schedule a moment to swing by the farmstand and gather your veggies!

REMINDER - Fall HOURS in the Barn:

Fridays: 10am to 6pm (Seafood 2pm to 6pm)
Saturday & Sunday: 10am to 2pm (Seafood on Saturday 10am to 2pm)
*except Nov. 25-27:CLOSED. then open again thru Dec. 18th
Saturday, November 19th we will also be joined by some of White Barn's favorite local producers:
  • Franklin Honey
  • Hyphen Designs
  • Bellicchi Biscotti
  • Jordan Brothers Seafood

franklin honey    jordan brothers seafood 

Superfarmer Brittany and her husband, Kevin, will simultaneously be representing Upswing Farm at the Ashland Farmer's Market indoor Thanksgiving Market at Ashland Middle School from 9am to 1pm on Saturday, 11/19. If that's too far afield for you, inform any acquaintances you have in that neck a the woods.

What's for Sale?

People think we are done for the season but that is not the case! We have more than ever!!!

We still have tons of Fresh Greens!!!

Bunches of Kale, Broccoli Raab, Tatsoi & Bok Choy

Beautiful Head Lettuce & Radicchio 

Spinach $4/half-pound bag or 2 bags for $6 

Tender Lettuce Mix 
Parsley, Cilantro & Dill
The roots are going strong too!
Bunches of extra sweet, late-fall "Candy Carrots" $3 each or 2 for $5
Radishes, Salad Turnips, 
Celery Root
Sweet Potatoes
Scarlet Queen & Purple-top Turnips
Watermelon Radishes
Daikon Radishes: Green Meat, Alpine, and Bravo (the purple ones!)
our best ever PARSNIPS 
Green & Savoy Cabbage
Napa Cabbage
BRUSSELS SPROUTS! $3.50/stalk or 2 stalks for $5
Upswing Farm Macoun Apples (never sprayed)
Butternut Squash, Pie Pumpkins, Delicata Squash
Cute Hooligan mini-pumpkins to decorate your table
Bunches of Dakota Black Popcorn and Glass Gem Flint Corn - both decorative and edible!
Tomatoes ripened off the vine
Shallots & Red and Yellow Onions  
Powisset Farm Garlic
We will also have our accompanying farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee Beans
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Wellford Farms Grass-Fed Beef (frozen)
  • Fat Moon Farm Gourmet Mushrooms
  • SPECIAL THIS WEEK! Organic Cranberries grown in Plymouth, MA

Tell your friends, family, friendly postman, book club, yoga class, soccer buddies, bus driver, barista, bartender, librarian, teacher, and playgroup moms, "White Barn Farm has the goods!!!"

Join the Mailing List here if you are a friendly postman, etc. who has been forwarded this email and you are hungry for more!! 
Get your feasting on! Impress the guests with the tastiest good eats* they've ever known!!

*I know "good eats" suggests the food network, but you must never overlook my favorite jailbird, and not-so-secret-anymore idol, Martha Stewart. thousands of terrific menu ideas and links

p.s. SAVE THE DATE: Saturday, December 10th: 10am to 3pm - Local Food & Craft Market at An Unlikely Story Bookstore in Plainville. Farmstand in the barn will also be open that day.

Thank you all!!!

See you soon!

your farmers,

Chris, Christy, & Brittany

Posted 11/16/2016 5:04pm by Christy and Chris Kantlehner.

Hello Everyone,

Don't forget to bring back your boxes - or bring bags to pick up your veggies!

Thanksgiving is on the horizon, and we farmers are excitedly planning our meals.  It's one of the greatest benefits of being a farmer on a holiday that boldly celebrates seasonally appropriate dishes - we've got all the goodies!  Except green beans.  We aren't sure how that one made it into the mix.  But squash, potatoes, sweet potatoes, carrots, turnips, stuffing . . . all of these are/require vegetables that are readily available at this time of year.  We've got a few exciting recipes to put a twist on some traditional dishes, if you are looking for flair, and of course, lots of fresh greens.  We suggest some hearty salads before and after the big day to help your body deal with the inevitable over-indulgence.

Let's take a few minutes and be grateful.  Grateful that we can afford excess.  Grateful that we can afford fresh, healthy vegetables.  Grateful for the people we can enjoy them with.  It's a wonderful time of year, maybe this year especially, to take stock in how lucky we are, and through that gratitude, find the generosity and peace needed to give empathy to others.  

Here's a list of what's in the share.  It's quite a large one, but we've got the product and we want you to be able to enjoy it.  If you are making some big dishes this Thanksgiving, we've got extra for sale in the farm stand Friday-Saturday.  

Roasted Roots - This is a great way to make a tasty side dish that is not mashed/boiled/pureed as so many Thanksgiving dishes can end up being.  Use vegetables like (potatoes, sweet potatoes, carrots, celery root, beets, parsnips) and cut into 1/4-1/2" cubes.  Coat in olive oil and roast in a 400 degree oven, about 20 minutes, then flip/stir and roast for another 5-10.  You want the bottoms to brown just a bit, that's the sugars in the vegetables caramelizing which makes for great flavor and texture.  Sprinkle with a little salt, pepper and maybe some dried herbs like thyme and oregano and you've got a fabulous side dish.  These roots have such complex and complimentary flavors, there is really not need to add much seasoning.  This should be a part of any vegetable lovers fall and winter vegetable prep regimen.  We're cooking some for dinner right now!!

Carrots (2 bunches!)

Brussels Sprouts (2 stalks) - We wish they were a little larger and had a little less bug damage, but growing organic brussels is quiet the challenge.  We hope you are able to enjoy them, regardless!  Try one of these 17 recipes.

Butternut Squash (1 large squash)

Sweet Potatoes (2 pounds)

Head Lettuce (2 medium heads)

Lettuce Mix (1/2 pound)

Parsnips (1 pound) - Parsnip Pie?!  Mike and Brittany talked a lot about pie while harvesting the last bed of parsnips on Monday.  And you know what makes a good pie?  Parsnips!  If you like custard pies and you like parsnips, this is a wicked cool pie alternative (or addition) to the traditional apple, pumpkin, pecan parade.  

Celery Root (1 pound) - Here's a little Celery Root 101 for those of you who haven't seen this awesome celery cousin before.  This is a great crop of celery root and it will last in your fridge for a long time - but is so good, you'll probably use it up right away!

Potatoes (2 pounds)

Onions (2 pounds)

Broccoli Raab or Tat-Soi (1 bunch) - A new twist on stuffing: Broccoli Raab and Sausage Stuffing. Great if you are looking to do something a little different, or just enjoy stuffing this weekend before the big day.  Who doesn't love stuffing?  

Red Russian Kale (1 bunch)

Dill or Cilantro (1 bunch) - Have some dill with your roasted veggies!  Or make a dill dip for a fresh crudite.  Or make yourself a refreshing stir-fry with the cilantro and lime to change up the flavors you'll be experiencing in the upcoming week!

Pea Tendrils (1/4 pound)

Beets (2 pounds)

Hakurei Turnips (1 big bunch) - We made an awesome dish at lunch today with the turnips.  Place 2 tablespoons of butter in a pan on medium heat and melt.  Chop turnips into wedges, about 6-8 wedges/turnip, and sauté in butter until slightly transparent.  Add 2 tablespoons of honey, a pinch of thyme and a pinch of salt.  Let the honey dissolve and sauté just a bit longer.  Serve.  The whole process takes about 15 minutes and the turnips are divine.  A great twist on a traditional thanksgiving dish.    

We hope you enjoy!!