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Posted 1/16/2018 2:48pm by Christy and Chris Kantlehner.


The spinach has persevered and we plan to pick on Thursday, as long as it is sunny as predicted. Get your order in now for a whole gamut of produce and provisions for pick up at the barn this Friday! Email Jordan Brothers* your seafood pre-order, too! Pick up your White Barn order anytime 12-6. Jordan Brothers is there 2pm to 6pm.

Oh, and you guessed it, since this reminder is sooo late we are extending the ordering deadline once again to Friday at 7am!

We have some new producers on the virtual market this week: Elmhurst Farm is supplying lots of new and different cuts of beef from their small family farm in Norfolk. (Interesting note: their cows get spent grains from Trillium Brewery as part of their feeding program!) Beef bones for broth are available for any of you new-age/old-school healing experts out there! and lovers of delicious soups, of course!

Our favorite farmer from Dover just dropped off big orange sweet potatoes, a couple boxes each of red and green cabbage, And! a box of Butternut Squash. It is hard to resist the familiar!! Plus Butternut actually becomes sweeter in storage and, as mentioned above, we are in the height of soup season. Knock out those sniffles and coughs! How about some cayenne to add to the mix? Our whole dried peppers can be sliced thinly just a little section at a time, or go Thai style with a mortar and pestle and make the whole thing into a curry paste along with some garlic, salt, and magical special ingredients (lemongrass? ginger? dried shrimp? fish sauce? someone help me here!)

Decisions have been made and dates have been set regarding . . . . 

CSA 2018!

No more pesky wax boxes, accompanied by boring videos about how to open and break them down sent by the farmer, and, oh, the stress of bringing it back each week. (we will not miss paying for those non-recyclable wax coated budget-suckers either!)

But! We realize we have a dedicated faction who like having a pre-determined share to cook with each week. So - the farmers will dictate what goes in the share via signs indicating CSA items at the farmstand. You just bring your grocery bags and pack all of the items right off of the shelves at the stand. Double check the list before you head out and you're done!

CSA Shares will be split into three seasons:

Spring is 5 weeks, $100, 5/11-6/8, Fridays

Summer is 20 weeks, $400, 6/12-10/25, choose Tue, Wed, or Thurs

Fall is 4 biweekly pick-ups over 8 weeks, $160, 11/2-12/14, Fridays

We are having so much fun with the online marketplace that we decided you can "purchase" your share online. Sign-ups will be first-come, first-serve and the online store will monitor how many spots remain for each slot and generate a list of members as well. Perfecto! There is a point when you're checking out that you are asked to choose a pickup location - just choose "CSA Sign-Up." Complete your order by sending your check to the farm.

Or . . . 

For those who prefer free choice, sign up for the CSA Card!

We are foolish lunatics that add 10% to your card! We are tightening up the game, however, and are only offering this deal only until, appropriately, April Fool's Day, April 1st, this year. (Previously it was until May 1st).

After April 1st, we add 5% to cards purchased or reloaded for $200 or more. You can buy anything we sell at the farmstand except seafood from Jordan Brothers and plants during Saturday of our Annual Plant Sale. Your card doesn't expire even though we would love you to spend your whole card the same season it was purchased. Payment for CSA Cards by cash or check only, please!

*Jordan Brothers email:

Here's today's list:

Sea Scallops??   1/2lb   11.00  
Atlantic Salmon   8/9oz   9.00   
Haddock fillet   13/14oz   15.00
Pollock fillet   14/15oz   10.00  
Hake fillet   10/12oz   10.00  
Monkfish fillet   10/12oz   12.00
Cooked Shrimp   1/2lb   10.00  
Native Crabmeat   1/2lb   17.00  
Stuffed Clams   5oz   2.00ea
Live Lobsters   1.25lb ea   17.00ea  
Fresh Lobster Meat   1/2lb   34.00  
Frozen Lobster Meat   2lb bag    70.00
PEI Mussels   2lb   6.00  
Littleneck Clams???   1doz   7.00  
Oysters???   1/2doz   7.00
Clam Chowder?   20oz   7.00  
Lobster Bisque   20oz   7.00  
Shrimp & Corn Chowder   20oz   7.00
Crab Bisque   20oz   7.00  
Frozen Minced Clams   1lb   6.00
Product availability and pricing subject to change
Shellfish not available in Boston
Please order by 5:00AM the day of the venue
Posted 1/9/2018 1:31pm by christy kantlehner.

Howdy hearty farmstand folk!

We survived the blizzard and frigid temperatures last week, and the upcoming weather feels like a heat wave of sorts.  Our greenhouses are all still standing and and your roots are tucked away nicely in the the root cellar.  Christy and Graham made it back from Texas safe and sound. 

Thank you you all for supporting us last week and bearing the brutal cold temperatures to come and pick up your prepacked produce and provisions box.  We had 28 familiar faces swing through the barn last week.  Let's keep that number rising each week!  With long days in the office scheming up next years plan for white barn farm, seeing all our neighbors weekly keeps us motivated and gives us a little break from the screens.  Our little farm only works with support from you all, please spread the word about this new winter venture.  We really enjoyed packing your orders!

Here is the link for this week's virtual market happenings:

Virtual winter market

We have added some new items this week.  Keep a look out for apples, cheeses, tortillas, micro greens, yogurt, and more grassfed meat.  we will do our best to make this a well rounded shopping experience of good local food with a major emphasis on ORGANIC.  This is still a work in progress, more pictures should be added soon, more producers as well.  Thank you for all your patience while we work out the kinks. 

*Due to late notice we are extending the ordering period until Friday at 7am this week (again)

*Pay at the farmstand by cash, check, credit card, or CSA card

*Bring Your Shopping Bags or a box to take home your order in!

*Pick up in the Right Side of the Barn Friday, Jan. 12th, 12-6.

See you all Friday 12 - 6. Jordan Brothers Seafood will be there 2 - 6! (see below)

Chris, Christy, Graham


You can now reload your Farmstand CSA cards! Fill out the online form, then pay by cash or check (only). You can mail your payment or save a stamp and bring your check to the barn on Friday. 

Make sure to fill out the form so we know whether you need a card or not and if so, where to mail it! Click to sign up for your CSA Farmstand Card


Have you been missing Jordan Brothers seafood?  they will be coming to the farm on fridays from 2-6.  They can take pre-orders, too! Just send an email and they can give you the availability list for the week.

Pre-orders are helpful and encouraged! Email:

Here is the list on this week's email:

Sea Scallops???   1/2lb   11.00???  
Atlantic Salmon   8/9oz   9.00  
Haddock fillet   13/14oz   16.00
 Pollock fillet   14/15oz   10.00  
Hake fillet   10/12oz   10.00  
Monkfish fillet   10/12oz   12.00
Cooked Shrimp   1/2lb   10.00  
Native Crabmeat   1/2lb   17.00  
Stuffed Clams   5oz   2.00ea
Live Lobsters   1.25lb ea   17.00ea  
Fresh Lobster Meat   1/2lb   34.00  
Frozen Lobster Meat   2lb bag   70.00
PEI Mussels   2lb   6.00  
Littleneck Clams   1doz   7.00  
Oysters   1/2doz   7.00  
Clam Chowder   20oz   7.00  
Shrimp & Corn Chowder   20oz   7.00  
Lobster Bisque   20oz   7.00
Crab Bisque   20oz   7.00  
Frozen Minced Clams   1lb   6.00  
Product availability and pricing subject to change
Shellfish not available in Boston
Please order by 5:00AM the on friday.
you can email them at


Posted 1/2/2018 4:08pm by Christy and Chris Kantlehner.

Happy New Year!

We hope you all had a wonderful winter break, or at the very least a couple of leisurely Mondays! What a spell of freezing weather! We are ready to throw a tropical picnic if we see low 20s in the 10day forecast!

We have had a wonderful influx of friends and family visiting and have been nearly nonstop hosting friends, houseguests, parties, and showing friends our favorite spots out on the town. My mom is still here and we are going to try to get a quick ice skate in before our faces turn to ice as soon as I hit send on this email.

We are debuting our Virtual Winter Market. The previous paragraph was partially to explain that we are putting it up in kind of a hurry. Therefore we expect for the user friendliness to only improve from here on out. We hope to add pictures and get the paypal system integrated so that we can accept payments by credit card right on the website. But wait! It is after the new year. Tomorrow is Wednesday. We need to pull this off by Friday. So order up!!! Get your orders in by 7am this Friday and come to the farm to pick up Friday, January 5th, 12pm to 6pm.

Chris is going to be on his own, putting together your orders and receiving you when you arrive. Park at the barn and come into the right side of the barn (where our winter farmstand has been). You can pay for your order upon pickup by cash, check, credit card, or Farmstand CSA Card.

Graham and I are leaving early Thursday to be at my maternal grandmother's memorial service in Texas. Although a sober occasion, we are looking forward to seeing Grandpa Wright, my mom, both my brothers, all of my aunts and uncles on that side and nearly all of my first cousins. In a strange coincidence, on the very day of Grandma Wright's memorial, my paternal grandmother (matriarch here at White Barn Farm), will be celebrating her 96th birthday January 5th. Can you imagine all of the changes and developments Grammie has seen since her birthday, January 5, 1922?

In the spirit of appreciating family time, I'm signing off. Next update will remind you to reload your Farmstand CSA card!

Find the Virtual Winter Market link under the Farmstand menu of our website. or just click the hyperlink above.

Join our Mailing List to get a weekly reminder to get your orders in.


Posted 12/21/2017 9:56am by Christy and Chris Kantlehner.
Happy Winter Solstice! Now winter is here for real! And the days will grow slightly longer each day from here on out. Enjoy some cozy times during the longest night tonight. And now the news:
Farmstand Finale!
Friday, December 22nd: 10am to 6pm
Saturday, December 23rd: 10am to 4pm
Seafood Truck: Friday 2-6, Saturday 10-2
  • Stock your refrigerator with carrots, beets, celery root, and winter radishes.
  • Fill a basket in your kitchen with onions and shallots.
  • Store away sweet potatoes and winter squash in a warm, dry place.

Notice those imperatives! Your local farmers can be so bossy sometimes!

The weather warmed enough this week so that Chris and Mike could get the bike-powered barrel washer going and clean all those potatoes! So the certified organic potatoes from Sparrow Arc Farm should be distinct, beautiful colors this week! White, Gold, Blue, and Red. Magic Molly fingerlings are purple-through-and-through and Russian Banana fingerlings are golden delights!

Fresh greens this week are spinach and pea tendrils. Round out your salad with some thin ribbons of sugarloaf radicchio (the one that looks like an elongated iceberg lettuce), shredded carrots and watermelon radish, dried cranberries, and maybe a nice goat cheese, feta, or crumbled blue cheese. Toasted pecans or walnuts really complete a winter salad - just stay nearby so they don't over toast! Your nose will tell you when they are golden brown and perfect.

Obligatory plug for White Barn Farm gift cards. We are at the farm today (Thursday) if you want to get one for a teacher for the last day of school or someone at work the last day before the holiday break. Give a call if you want to come purchase a last minute gift card. 774-210-0359. We can do any amount $10 or more. For $25 or more we will give you a free White Barn Farm pint glass to present it in! Voila!








The cheese fridge will be stocked - except Narragansett Creamery could not fill the cheddar order (sorry to our faithful cheddar fan!). Pat's Pastured brought a fresh delivery of eggs and the freezer is restocked with pastured pork (including chops, Canadian bacon and sweet Italian sausage) and chicken and grass-fed beef.

Sheldonville Roasters fabulous coffee beans are here and make a really nice locally made gift. And speaking of gifts - the Franklin Honey soaps are lovely! Grab a few to supply you with last-minute gifts. Lauren even put together a gift bag with two soaps and a little jar of honey for $18. So sweet!

Speaking of sweetness, Harms Family Farm Massachusetts Maple Syrup offers a syrup experience far, far beyond the plastic squeeze bottle. Grab a big boy, store it in the fridge, and enjoy a steady supply of maple syrup for a winter-long waffle and pancake fest! Don't overlook opportunities to include maple in craft cocktails, salad dressings, candied nuts, marinades, and maple-glazed anything. It's a delicious treat on vanilla ice cream, stirred into plain whole-milk yogurt, perhaps even on a snow cone! Maple is a truly regional specialty and makes a generous gift. Don't miss the pretty glass bottle half-pints that would easily slip into a stocking!

* * * * * Where do we go from here?? * * * * *

We've definitely hear this sentiment expressed - what am I going to do when you are closed? buy vegetables at the grocery store?

We did spread a rumor that we may do a Winter Farmer's Market down the street, but alas, we've decided to change our approach. We are going to set up an Online Winter Market, pull out only what has been ordered and put it together for you to pick up on Fridays at the barn. Winter produce is awfully heavy and we really can't justify beating up our backs hauling around veggies that may not even sell. Especially on a day that we could be spending time with our son. Stay tuned for details about this online ordering system. We are taking a break to spend time with all of the family and friends coming home for the holidays. It is sure to be a whirlwind of festivities, but expect us to be back in touch just after the new year.

We've decided we can accept Farmstand CSA Card purchases/reloads before the New Year. We add a 10% bonus to cards loaded with $200 or more. Yes! Before January 1st, even though we told you otherwise! Payment must be by cash or check (no credit cards). You can bring your check to the farmstand this Friday or Saturday or mail it to the farm. If you already have a card we can reload it remotely. Click here for more details and a link to the sign-up form.



Posted 12/15/2017 12:31pm by Christy and Chris Kantlehner.

Hey everybody! Sorry for not getting this reminder out sooner - we have been caught up all week with the bi-annual New England Vegetable and Fruit Growers Conference in Manchester, NH. These meetings are such a source of inspiration, ideas, innovations, exchanges, and socializing with farming community members that have spread out all over New England. These meetings provide better understanding of how to prevent disease, avoid insects, build soil and derive fertility from cover cropping. Fabulous vegetable varieties are discussed, marketing, business management, grafting, high tunnel management, microgreens production etcetera!!! So our minds have been full!!!

This weekend (12/15 - 12/17):
Friday 10-6, Sat & Sun 10-4
Seafood Truck is here Friday 2-6, Saturday 10-2.
**No seafood on Sunday this weekend or next!**
Next weekend (12/22 & 12/23). same hours, but closed Sunday.

We still have some fresh greens for you to enjoy:



sugarloaf (white radicchio)

pea tendrils

baby kale

plus winter darlings:

watermelon radish - bright pink confetti to jazz up your bitter greens salad!

leeks - excellent for cheesy pastas and essential for winter soups!

rutabaga - roasted or mashed. sometimes called a yellow turnip

celery root - try it in a chicken soup, beef stew, medley or roasted roots, mashed with potato

beets - traditional beet red, golden, and chioggia (candy-striped inside, usually fading to pink when cooked)

carrots - 2lb bags are $4 this week

Upswing Farm has still got us stocked up with sweet potatoes, winter squash, and bunches of kale this week.

Sparrow Arc Farm delivered a whole new round of organic potatoes. It's been too cold to wash them so you will have to hose 'em down in your sink.

Lots of Hot Italian Sausage to fry up with some garlic and onions, kale, and white beans. 

Pat's Pastured just dropped off plenty of eggs for the weekend. Plus pork chops for the two customers who were asking earlier today :\

Lots of fresh-roasted coffee beans arrived this week from Sheldonville Roasters!

Holiday centerpieces made with fresh evergreens are available. We even have a few Christmas trees left for anyone who has been waiting to decorate.

Hope to see you this weekend! Don't forget to bundle up!

Your frigid farmers (only in the most literal way), Christy and Chris

Posted 12/15/2017 11:57am by Christy and Chris Kantlehner.

Today is your last Winter CSA Pick-up from 2pm to 6pm in the barn. It is really frigid so we have the garage door closed, a tarp up to try to make a closed room and space heaters running. You will have to enter through the farmstand today and go through a funny little passage way to get to the pick-up zone. The temperature is supposed to be below freezing all day today so we are afraid the produce will freeze if we leave the door open!

Wear some gloves you don't mind getting dirty if you can!

AND thank you all so much for being part of our CSA program! Happy Solstice to you all next week!

The farmstand is open next Friday and Saturday and then we will disappear for a little bit. We will let you know as soon as we are coming back with storage veggies and winter salad greens.

This week's share includes:

2 lbs yellow onions

2 lbs of carrots Our yummy storage carrot variety, Bolero

1 head of sugarloaf - this is a white radicchio. it has the look and texture of iceberg lettuce, but it is a bitter green. I like to cut it into thin ribbons, add shredded carrot and radish, and finish with blue cheese and dried cranberries. This is your salad base this week. Don't be frightened by the word bitter. Add a pinch of salt and olive oil, crunch, crunch. your body will thank you! I looove sugarloaf! how amazing is it to have a local salad when the high is 30 degrees today?

2 lbs of white sweet potatoes - one way to do itpeel, rinse if necessary, pat dry, cut into thick french fry shaped sticks, toss with olive oil and salt on a baking sheet, spread the pieces out so they aren't touching for the crispiest edges, roast in a hot oven (i'd say anywhere from 350 to 425 is fine) flip the pieces over halfway through cooking (after 12 minutes?). take out when fork tender and golden brown where they were on the pan. add fresh herbs or more dry seasonings if you want. enjoy! You can also scrub the skins and skip the peeling and chopping up  for the finger sized ones.

5lbs total - mix'n'match - (you choose the proportions): rutabaga, gilfeather turnip, kohlrabi, celery root

1.5 lbs mix'n'match winter radishes - Daikon and/or Watermelon Radish

1 lb of leeks - this vegetable is a true winter veggie! You use the white and very light green parts. the dark green tops add tons of flavor to a stock, but otherwise can be composted. i made a simple potato-leek soup that came out great the other night. while i was roasting salmon and carrots and turnips for that night's dinner, i got the soup started in the pressure cooker. First I sauteed cut up leeks, yellow onions, a fennel bulb (the last one i had!), some celery root in a generous portion of butter, mixed with a little olive oil. Then i threw in an array of peeled, cubed potatoes (the wayward ones that are bruised or damaged and I take home), covered it all with 2 quarts of chris' turkey stock he made after Thanksgiving, crumbled a dry sage leaf - and closed the pressure cooker. It hissed away while we had salmon for dinner. I used the immersion blender to make a smooth puree, tasting and adjusting with salt, white pepper, tabasco, worcestershire, and a little lemon juice until i felt it was delicious. Graham asked for a bowl and ate the whole thing! I was in happy, happy, proud farming mom shock!

winter squash - Carnival or Delicata. Cut in half, scrape out the seeds, and bake. Each half can be served whole or cut in half and put right on the plate! These both have edible skins if you want to make half moon shapes or dice cubes, etc. 

pea tendrils - the green green of the week. spring flavor in a sprout! enjoy these mixed into a salad, chopped and added to a sandwich, or to accompany an omelet or spaghetti carbonara. kids sometimes like to just snack on them!

Posted 12/7/2017 12:05pm by Christy and Chris Kantlehner.
Farmstand Hours this Weekend:
Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Seafood Truck: Friday 2-6, Sat & Sun 10-2 

Santa Claus will be at the farm on Sunday, December 10th, from 11am to 2pm. Bring your little cuties to come meet him. They can sit with Santa on the old Model T - bring your camera! Don't miss this amazing photo-op amidst a little slice of Wrentham history. Bring a couple cash dollars to donate or a non-perishable donation to the food pantry to go to Studley Elementary School in Attleboro.

Also on Sunday: Wood-Fired Pizza!! Marty Pearson is driving his wood-fired oven on a trailer right to the farm. The fire will be getting started around 10am and fresh pizza pies should be ready by 11am. Now this is a great outing. $10 cheese pizzas!

If you don't have your tree yet, come to White Barn Farm to pick one out!  We have beautiful Fraser Firs: 6'-7' for $55 and 7'-8' for $65.

There are custom decorated wreaths for sale, too. We had so much fun at our wreath decorating workshops last Saturday & Sunday so we are cutting more greenery and Laurene is creating Holiday Centerpieces that will be available this weekend for $20.


Now back to why you all started coming to the farm: Food!!

There will be plenty of carrots and beets, potatoes, onions, butternut squash, leeks, winter radishes, and yummy sweet potatoes.

Now that it is getting truly wintery cold, soup is a lovely meal for warming yourself through and through. Leftover soup is a welcome lunch pick me up, too. Here's a link to Martha Stewart's Curried Carrot Soup recipe. A rich warm casserole accompanied by a salad with bitter greens is a nice balance at this time of year. Here's a decadent recipe for Potato and Celery Root Gratin with Leeks from Bon Appetit. If you didn't get enough pumpkin pie at Thanksgiving - make some of that pumpkin spice magic happen starting with roasting sugar pumpkins:

We will have freshly cut spinach, bok choy, and pea tendrils available and we have ordered some salad greens from the superstar growers at Upswing Farm. Brittany and Kevin will be replenishing our stock of green cabbage as well. This is a great time of year to do fish tacos with the traditional cabbage for crunch. Also great time of year for pulled pork with slaw.

Pat's Pastured did not have enough eggs to send up our order this week. So limited supply of eggs this week. 

We will, however, have some little bottles of eggnog from Wright's Dairy Farm. Chris and I were feeling a little wild when we were ordering from Farm Fresh RI's Marketmobile this week - little bottles of coffee milk, chocolate milk, and nog will be on hand. I guess I could just picture kiddos visiting santa and enjoying chocolate milk!

We sold out of the Franklin Honey soaps last weekend so we have ordered more and Lauren is putting together little gift baskets with a little jar of honey and two soaps. We have our WBF pint glasses for sale as another gift idea. We even have some packaged with a gift card inside!

Thanks for all the support, everybody. You each matter so much to this little farm! Thank you and see you soon!


Posted 11/30/2017 5:08pm by christy kantlehner.

Spread the Word! We must be heard! The farmstand is still open until December 23rd.

Fridays 10-6, Saturdays and Sundays 10-4!
*seafood truck* Fridays 2-6, Saturdays and Sundays 10-2.
This Friday Night! Raise the Wreath! We're selling hot cider and fresh baked pumpkin bread to add to the festive ambiance! So put on your best leg warmers and ear muffs and join us! 
Farmer Chris will help you choose your tree and you can pick out a wreath, too!

Grab your shopping bags! It's time to try some winter veggies. There are not tons of green greens at this time of year, but we do have some red ones! Radicchio and Red Cabbage are lovely salad ingredients!

There are lots of dense roots that can be eaten raw - if chopped, sliced, shredded, julienned, or spiralized right! I'm talking about winter radishes (Daikon or Watermelon Radish), Beets, Celery Root, & Carrots.

Then there are slaws to make with cabbage, sugarloaf white radicchio, radishes, apples, kohlrabi, bok choy . . . and more beets, celery root, and carrots!

or bring a little zing by making a quick radish pickle or a marinated beet!

And of course, of course, there is plenty of warm and filling comfort food to roast or steam or mash or put in a stew:

  • Potatoes
  • Sweet Potatoes
  • Winter Squash
  • Rutabaga Fluffy Yellow Turnip
  • plus, (you guessed it!), Beets, Carrots, and Celery Root!

And the addition of alliums is always awelcome! Leeks, Garlic, Shallots, Yellow and Red Onion - all available.

We all missed Jordan Brothers Seafood Truck last weekend during their much deserved holiday break, but they are back! So pick up some seafood for a quick and healthy supper.

Sheldonville Roasters has restocked us well with coffee beans. Franklin Honey is bringing 1 lb, 2 lb, and 8 oz jars (great for gifting) of their local, raw honey. Lauren's lovely Franklin Honey bee-based soaps will be available beginning Friday as well. Beautiful Day granola is on sale this week -  pair with Narragansett Creamery yogurt and a dash of Harms Family Farm maple syrup and you're golden!

Fans of our Moonshine Music Series, organized and hosted by Billy Wylder bandleader, Avi Salloway, will be interested to hear that he is gearing up to produce Billy Wylder's next album and they are launching a kickstarter campaign today. Watch the video about it and show your support on their kickstarter campaign page.


Posted 11/30/2017 5:07pm by Christy and Chris Kantlehner.

Winter Share #4 is ready for you to collect at the barn tomorrow! Friday, December 1st, 2pm to 6pm.

Please let us know before 6pm on Friday if you can't make it and want us to pack it into a box for you - it is much easier to do when all of the elements are still laid out in a little assembly line. text christy at 774-210-0359 with your name and request.

We have wreaths and Christmas trees and Friday nights we are open late enough to show off the lights! We will be making the atmosphere a little extra festive with hot cider and fresh baked pumpkin bread for sale at the farmstand! Linger a little longer this Friday and maybe take home a wreath or a tree!

The share this week is likely to include:


Fall Salad Mix

Beets Easy Marinated Beets or for something served hot: Roasted Beets and Sweets


Shallots These are wonderful to base a salad dressing on - here are two different dressing styles, both with shallots: White Balsamic Vinaigrette and Maple-Ginger Vinaigrette


Cabbage Sautéed Cabbage over Brown Rice with Toasted Walnuts and Parmesan or if you are looking for something raw: Cabbage Apple Winter Slaw 

Kohlrabi kohlrabi & bok choy slaw

Winter Squash

Leeks Leek and Potato Soup

maybe/maybe not: Bok Choy here is that yummy recipe with the crushed up ramen noodles: Bok Choy Salad

Watermelon Radish and/or Daikon Radish Daikon Carrot Salad or how about some Pickled Radishes to bring some fresh zing and crunch to pulled pork or tacos

a dried cayenne pepper


Posted 11/24/2017 9:43am by Christy and Chris Kantlehner.

Good Morning Everyone!

I was thinking of all those leeks and cranberries and rutabagas and potatoes gracing your tables yesterday. We hope you had a wonderful holiday and have only a mild food hangover today.

Reminder: The farmstand is closed today, Friday, November 24th

No seafood truck this weekend. So start putting those leftovers to work!

We are OPEN Small Business Saturday & Sunday!

10am to 4pm both days!

We'll have our Farmstand Full of Produce AND Wreaths & Christmas Trees!

We have beautiful, fragrant, double-sided Balsam wreaths from Three Rivers Plant & Wreath company.

Wreaths will be available:

  • plain $12
  • with a nice big red velvet bow $15
  • simply decorated with pine cones and berries $20
  • really decorated - custom designs by Laurene Hulbig $25 - $35

Laurene and I had a lot of fun collecting wreath decorating supplies last week. We want to have a lot of options for our wreath decorating workshop* next weekend and we collected enough to create a sampling of different styles and ideas to sell this weekend. The forecast looks pretty nice for tomorrow - maybe nice enough for Laurene to set up her wreath decorating station right outside the farmstand for you to see!

*We have five openings for next Saturday's wreath workshop and eight on Sunday - so still plenty of room! Read more and Register here.

We are going to see how our customers like getting a Christmas tree at our farmstand - so we ordered 50 trees from Kevin at Langwater Farm, who sells trees at his place in Easton every year. He went down last week to pick up these beautiful Fraser Fir trees from a Christmas tree farm in Ash County, North Carolina. If this year's response is good, maybe we will make it a tradition! It sure is jolly and the smell of fresh evergreens is so lovely!

  • 6' - 7' trees: $55
  • 7' - 8' trees: $65

Farmer Chris is busy right now getting fresh stuff picked to add to the selection of storage veggies. He's picking:

  • Bok Choy
  • Kale
  • Spinach
  • Salanova Lettuce Mix

 . . . and there is plenty of fresh crunch coming from green and red cabbage, radicchio, sugarloaf white radicchio, frisee, and escarole. Bitter greens are so good for your body. It may be just what the doctor ordered.

A bulb of fennel is so refreshing and another natural tonic for digestion. Shave it super-thin with a mandolin for a fresh salad or slaw or just chop some and add it to your pan along with onions for all sorts of pastas, soups, and sauces. Roasted or grilled is great too!

Try some roasted radicchio if you have never tried it cooked before!

This escarole and white bean soup would be fabulous made with homemade turkey stock!

Hope to see you at the farmstand! Thank you so much for all of your continuing support! We are not joking when we tell you we couldn't do it without you!

Take Care!

Christy, Chris, Graham, & the crew at White Barn Farm