Welcome to the blog.
Posted 1/4/2016 10:17pm by Christy and Chris Kantlehner.

Happy New Year! 2016???!!! What sounds like a futuristic year is now the present!

We hope you all had warm and happy times! Even if you are eating grocery store veggies these days. Yes, even I bought a California-grown organic romaine 3-pack this week. I was, however, really pleased with my rag-tag Christmas salad mix that I mananged to come up with for the family party. It was thinly sliced bok choy, tuscan kale, and red cabbage, a few handfuls of fresh growth on the arugula, the last few tiny red lettuces left in the high tunnel, chopped sprigs of parsley, and lots of chopped sugarloaf chicory. That was topped with shredded raw daikon and watermelon radish and it was a great hit. The perfect foil for the rich dishes traditional for the holidays.

Christmas Salad Mix

Chris, Graham, and I had wonderful holidays with lots of family, food, and festivities. We managed to have a great time despite the fact that Chris got an avulsion fracture on his ankle (wicked bad sprain) on Christmas Eve playing pick up soccer. Christmas Day we went to Sturdy for an x-ray and he has spent every holiday gathering elevating his foot and hobbling around on crutches. He is truly a trooper, going through with our annual Holiday Hootenanny when we celebrate his birthday. We moved our Christmas tree onto the porch to make way for the Moonshine family band - a great group made of good friends and family. On his actual birthday, which happens to be his "Larry Bird" birthday - 33 - a friend took us to see the Celtics at the Garden! We finally borrowed this awesome scooter thing so he can place his knee on a rest while pushing himself along with the other foot. Graham and I find him zooming around in this fashion quite amusing. This kind of injury is very difficult for Chris who thrives on being active all the time. It is his right foot so he also cannot drive. Poor guy! All in all, couldn't have happened at a better time in terms of type of work to be done at this time of year. This injury could have really affected the local veggie supply if it had happened in July!

Farmer Chris

Well, that's enough about us! There are a few announcements to make:
Farmstand CSA Cards are Now Available for Purchase or Recharge
If you get your check in by May 1st, we add 10% value to your card*
From May 2nd - December 31st, you can still purchase or reload a card,
but with an additional value of 5% instead of 10%
If you get your check in by January 15th, you get a complimentary WBF pint glass :)
Farmstand CSA Shares start at $200.
*For example, you would write us a check for $200 and we would put $220 on your card.
Four levels are available: $200, $300, $400, and $600
Other details:
There is no expiration date (your balance will roll over if you don't use it all in one season)
That said, it is best for the farm if you do use it up the same year you put money on the card
You may use your card for anything we sell at our farmstand, with the exception of seafood
Fill out the Farmstand CSA Sign-Up Form Online (no need to print it out)
  then, mail your check to:
White Barn Farm, P.O. Box 207, Wrentham, MA 02093
 If you are reloading a card, we just need your name or card number to look up your account and recharge your card remotely.
2015 Boxed CSA Members:
It is Time to Renew or Cancel your Membership
We need to know, via email, if you are renewing or not by February 1st.
You will receive a separate email reiterating this, just in case you miss this note.
Complete the online Boxed CSA Sign-Up Form and send your check to the address above.
If you are interested in Joining the Boxed CSA Program:
Add your name and email to the Waiting List and we will send you an email with sign-up info,  as soon as we have a spot available for you.
It is quite likely we will be able to accommodate you this year.
Community Supported Agriculture
If you have no idea what CSA is - or what the difference between the Boxed CSA and the Farmstand CSA is - explore the "White Barn Farm CSA" Menu on our website,
Briefly, the Boxed CSA is a mystery box of veggies that you pick up weekly for 22 weeks. The best candidates for this option love to cook, thrive on novelty and seasonal abundance, and have three or more people in their household. The Farmstand CSA is a good choice for those who want to make their own selections, want to visit the farmstand more than once a week, are away several weeks during the growing season (summer), or feel a Boxed CSA share is too much for their family.
That's All! Thank you all for reading and we hope you stay cozy during this suddenly very chilly winter. We look forward to seeing you in the spring!
Posted 12/17/2015 1:57pm by Christy and Chris Kantlehner.
This Friday and Saturday, December 18th and 19th, are the final farmstands of the season!
Hours are as usual: 10am to 6pm Friday, 10am to 2pm Saturday
Seafood: 2pm to 6pm Friday, 10am to 2pm Saturday.
It has been a standout year, in great part to the dedication of you, our customers! Thank You!
One last hurrah for 2015!
~ freshly picked superfoods ~
Spinach ~ Tuscan Kale & Curly Kale ~ Looseleaf Swiss Chard ~ Mustard Mix ~ Bok Choyswiss chard   winter mustard mix

A new vegetable to add to your culinary vocab - Sugarloaf - it is kind of a white radicchio from the chicory family that tends to be very cold hardy and is lovely as a bitter green in salads, or grilled or roasted. I first met these pointy little guys in Switzerland, where they're called zuckerhut (sugarloaf). The teenage daughter at the farm I was staying at always sliced it into thin ribbons, soaked it in warm water for a few minutes to mild the bitterness, then served it with shredded carrots, canned corn (of all things), and a garlicky apple cider vinaigrette. I kept wondering where this family kept getting the iceberg lettuce. Finally Lejsa showed me their garden patch and harvested this little conehead right out of a light dusting of snow. I was very impressed and have been meaning to/trying to grow it ever since. Ours went in a little late so really you just have the hearts - but all the flavor is there. Enjoy!!

More Leeks fresh from the field! Plus their cousins Garlic & Shallots

Winter Radishes - Daikon, Purple Daikon, and Watermelon Radishes store very well in a plastic bag in the fridge and are excellent for peeling and shredding with a box grater on a salad. You can't ask for a more vibrant colormix than a salad topped with hot pink watermelon radishes, purple dakion, white daikon, and orange carrots.

Red Cabbage from White Barn Farm and Green Cabbage from Vanguarden CSA in Dover

Popcorn!! Here is your chance to be clever and crafty a la Martha Stewart: Popcorn Gift Idea

~ the Roasting and Mashing Wonderland section ~

Celery Root from right here at White Barn Farm

Yukon Gold Potatoes from Langwater Farm in Easton

Sweet Potatoes ~ Carrots ~ Parsnips from Vanguarden CSA in Dover

~ the BULK SALE section ~

Yellow Onions & Red Onions - 10lbs or more for $1/Lb if you want to stock up. Onions should keep well for quite a while in a cold, dry, dark spot (but not freezing).

Kohlrabi - also 10lbs or more for $1/Lb if you want to keep on hand a vegetable that you can have raw all winter. A welcome crunch to break up the comfort food routine. Chef/Owner at Chez Pascal, Matt Gennuso, has kohlrabi noodles on his New Year's Eve menu. Anyone got a spiralizer? The julienne blade on a mandoline also makes kohlrabi into a perfect form for slaw. The easiest is just to slice it into sticks for dipping. I always tell people, in reference to the enormous storage Kohlrabi variety, Kossack, treat it like a wheel of cheese - just cut off what you want to use at one time and go back to it later. Don't feel like you have to finish one of those bohemoths in one sitting!

Winter Squash - 10lbs or more for $1/Lb. Another very easy to store veggie. Ideal storage conditions are 50 degrees and dry. Maybe just in a basket in a cool part of your house.

~ Local, Sustainable Sources of Sugar ~

Massachusetts Maple Syrup. From Harms Family Farm in Brookfield, Mass. Their sugarbush is in Colrain, MA. (Did you know that sugarbush is the name of a maple syrup "farm"?) Taste it and your heart will swell with Massachusetts Maple Pride!!

Franklin Honey's beautiful, amber, fall Honey. Local, raw, and delicious with peanut butter on an english muffin (don't tell my diabetes educator!).


Eggs from Pat's Pastured, Bread from Iggy's, Coffee Beans from Sheldonville Roasters

~ White Barn Farm's Shameless Commerce Division ~

Gift Cards - for any amount over $10. Do you have school teachers, bus drivers, yoga instructors, personal trainers, massage therapists, landscapers, hair stylists, etc. that are extra special in your life? Show your gratitude with a little gift card from WBF :)

WBF Pint Glasses - 2 for $10 (normally $6 each), $5 w/ purchase of a $20 gift card, or get one free w/ purchase of a $50 gift card. We even packaged the last two deals in a little gift pack - complete with tissue paper and ribbons!

pint glass gift pack  gift card

Cookbooks - From Asparagus to Zucchini and Farm Fresh and Fast, both put out by Fairshare CSA Coalition and an excellent guide for the procession of season vegetables produced by small mixed vegetable growers.

 Come and Visit! We'd love to thank you in person for your season-long support!

Hey! That reminds me! Last weekend's Holiday Bazaar at An Unlikely Story bookstore in Plainville was great! The aesthetic was fantastic, the vendors were top quality, and the spirit was festive! Each of the vendors donated an item to be raffled for the Christmas is for Kids charity in Attleboro. Th raffle raised $500!!! I was so proud to put the money order in the mail on Monday! If you were a winner, don't forget to come to the farmstand to claim your prize!

Happy Holidays Everybody!!






Posted 11/30/2015 3:07pm by Christy and Chris Kantlehner.

Here we are, entering the final month of 2015! It is hard to believe another season is coming to a close so soon. We are very happy with the year's successes (melons, onions, and celery) and we're trying to learn from the fails (too few carrots, nonexistent parsnips, limited potatoes and sweet potatoes). Overall, it was a great season. It seems like we produced more vegetables than ever and had more customers than ever. Our crew was excellent and the weather was terrific for farmstand shopping, if a little bit dry for the crops :)

Only three more weekends to go!!!

This weekend:

Friday, December 4th, 10am to 6pm

  Saturday, December 5th, 10am to 2pm.

We are offering a third Fall Produce Box that anyone can sign up for online and come to pick up at the farmstand this Friday, December 4th, between 12pm and 6pm. The cost is $25 and the contents are likely to be: Kale, Leeks, Mustard Mix, Onions, Garlic, Celery Root, Kohlrabi, Bok Choy, Daikon Radish, and Butternut Squash. Reserve a box by completing the Fall Box 3 Reservation Form.Come to the farmstand on Friday between 12pm and 6pm to pick up your box. You may pay by cash, check, credit card, Farmstand CSA card, or gift card.

If you are curious about our Boxed CSA program that runs from late May through October, getting one of these boxes would be a commitment-free way to get a feeling for how much refrigerator space, prep time, and zeal for novel veggies that these mystery boxes require each week.

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

Next weekend:

Friday, December 11th, 10am to 6pm as usual in the barn

Saturday, December 12th, 10am to 2pm at An Unlikely Story bookstore in Plainville for a Holiday Bazaar - including local honey, coffee, pottery, clothing, jewelry, art, and more! This is going to be a jolly affair where we can come together as a community to support our local producers. There will be lovely items for gifting or just enjoying yourself!

Seafood will still be at the barn that Saturday, 10am to 2pm.

* * * * * * * * * *

The final weekend:

Friday, December 18th, 10am to 6pm

Saturday, December 19th, 10am to 2pm

Last chance to come in and get a big stash of onions, garlic, and butternut squash, plus lots of hearty roots and your last dose of fresh, fresh greens for a little while. Most of you know us by now, if we accumulate enough greens in the high tunnels, we will certainly throw together a pop-up market mid-winter or early spring. We are sure to notify you through our email list at least one day in advance! Join our email list here.
* * * * * * *
Random Tidbits
We will be on the road again this week, collecting good eats from the strong network of organic farmers here in this corner of Massachusetts. We'll bring in more of those big yummy potatoes from Langwater Farm in Easton (certified organic). We will bring in sweet parsnips, carrots, and sweet potatoes from our extraordinary vegetable grower/mentor at Vanguarden CSA in Dover. There will be more eggs from Pat's Pastured in East Greenwich, RI (certified GMO-free grain, but not organic, so $5.25). And more mushrooms from RI Mushroom Co. Yippee! They were such a hit last time.
White Barn Farm will be providing the storage crops you have been seeing, but will also be harvesting fresh greens from the high tunnels: spinach, kale, arugula, mustard mix, and swiss chard.
Arugula and Roasted Beet Salad w/ Goat Cheese

My husband, Chris Kantlehner Kringle, has a few holiday deals up his sleeve!
For those White Barn Farm enthusiasts on your gift list, we have White Barn Farm Gift Cards.
For $25 you can get a $20 gift card and a WBF pint glass (usually $6)
If you buy a $50 gift card you get a WBF pint glass on the house!
and for the month of December, WBF pint glasses are 2 for $10
Other non-perishable, giftable items available at the farmstand - cookbooks, honey, maple syrup, fresh roasted coffee beans, and garlic!
   WBF pint glass    gift card
 Goodness! This email has gone on long enough! We thank you all for your continued support throughout this less obvious season of farm freshness!
See you soon! Tell your friends!
Christy at White Barn Farm


Posted 11/19/2015 10:22am by Christy and Chris Kantlehner.

Time to celebrate how thankful we are. For every day. Time to share a meal with people we love, people we are so grateful to have in our lives.

Saturday is the last time the farmstand is open before Thanksgiving so come in and get yer vittles!

Farmstand in the Barn:
Friday 10am to 6pm
Saturday 10am to 2pm
In honor of the annual Thanksgiving Sale we are going to jazz it up with a few extra vendors on Saturday:
  • Franklin Honey - selling their honey and bee based lip balm, hand cream, candles, and wonderful soaps
  • Hyphen Designs - handmade, upcycled creations from the extremely talented artist, Kelsey London
  • Benjamin Gragen art pieces
  • Farmer Sam's pea shoots and sunflower sprouts - full of flavor and vitality
  • Al Freshco tomato sauce, made with White Barn Farm tomatoes. Those of you who preordered last week can pick up your order. We will have extra to offer to those of you who didn't. Friday and Saturday.
  • Harms Family Farm Massachusetts Maple Syrup to sweeten the deal
  • Sheldonville Roasters Coffee Beans will be for sale (no brewed coffee this Saturday, though). Just handling the bag of beans is a wonderful coffee experience.
  • Seafood from Jordan Brothers - Friday 2pm to 6pm and Saturday 10am to 2pm
  • Fresh Rosemary from Wrentham's organic gardener extraordinaire, Marj Immonen
  • Organic Cranberries from Fresh Meadows Farm in Carver, MA. It was a tough season for the few Massachusetts organic cranberry growers, but we thankfully found these oh-so-lovingly sorted perfect rubies for you to enjoy!

White Barn Farm's Veggie Lineup is looking strong!

Lots of Celery Root. Have you tried making half celery root, half potato puree? Boil them together in salted water, making the celeriac cubes slightly smaller than the potatoes. Drain with the cover atop, slightly askew to allow excess moisture to escape as steam, then mash with butter and cream or olive oil and herbs. Season to taste with salt and pepper. This will be the tastiest batch of "mashed potatoes" you've ever made!

Loads of Leeks. I love using Leeks, Carrots, and slabs of Celery Root as the "rack" for roasting a turkey. The local farm raised birds we usually buy are always enormous and certainly don't fit in any roasting pan rack set-up. To keep the bird off the bottom of the pan just use pieces of veg - It will add aroma to the bird and flavor to the drippings, too.

Fresh Sage. If you haven't yet discovered the partnership between Butternut Squash and Sage, get ready for a delicious bite. Often butter is heated until it becomes brown butter - just slightly brown and nutty smelling. Fresh sage leaves are sizzled into that then served with cubes of roasted butternut, a pasta featuring butternut squash, even a quesadilla filling.

Put the last three together with butter, stock, and bread cubes to make Martha Stewart's fabulous Leek-Celery Root Stuffing

Brussels Sprouts Here they are! I recommend opening up the sprout in some way - slicing in half or into tiny cabbage rounds so that you can get some crispness and caramelization to develop their sweetness. Roasting with olive oil, s&p, on a baking sheet, flipping once halfway through cooking, is a great way to get this done for a crowd. Taking the brussels off the stalk is a great activity to do with the family - or anyone who asks if they can help with anything!

The mild fall has allowed us to have an option to serve a crisp salad and leafy greens aside all the traditional root veggies. We have lettuce, radicchio, bok choy, kale, arugula, spinach, mustard mix, and probably more in the way of super greens! Cabbage - red and green. A leftover turkey sandwich with some crunchy slaw is just what the doctor ordered. And ribbons of red cabbage are delicious in a salad mix.

salad greens

For more raw crunch to balance it all out - try Kohlrabi, Watermelon Radish, Purple or White Daikon Radishes. All great choices to shred onto a salad.

We also have plenty of Butternut Squash, plus other winter squash and pie pumpkin delights. Beets - an excellent choice for roasting and serving with salad greens. Onions, Shallots, and Garlic - obvious staples. Gilfeather Turnips are great to add to a roasted root medley.

roasted parsnips and carrots

Cook's Valley Farm Apples will be available again - Golden Delicious, Macoun, and McIntosh (IPM)

The local organic farming network is filling in the gaps.  Vanguarden CSA in Dover with great big Bolero Carrots - perfect for cooking. Sweet Parsnips, too. and you cannot have Thanksgiving without Sweet Potatoes - marshmallows or not. Langwater Farm in Easton is providing their certified organic Potatoes. Neighborhood Farm in Needham traded us a case of their Rutabaga for a case of our celery root.

Finally, an earthy touch from RI Mushroom Co. - gourmet Mushrooms and good old Crimini. Locally grown and fresh as can be.

Surely I am forgetting something, so come by and see! Stock up, tell your friends, and have a wonderful holiday!

We are so thankful for our customers. Looking forward to a great weekend!

Christy and Chris at White Barn Farm

p.s. Our Holiday Market at the Plainville bookstore, An Unlikely Story, is a go! Saturday, December 12, 10am to 2pm. More details to come . . .



Posted 11/9/2015 10:16am by Christy and Chris Kantlehner.

Howdy again everybody!

We hope you enjoyed shopping at the farmstand this past weekend, if you made it to the barn. We felt pretty good about how things were looking! We really appreciate your enthusiasm!

kale & bok choy

We have decided that we can do a second fall produce box this year. The Bok Choy, Kale, and Leeks in the field are looking for good homes! In addition to those crops, we expect to fill this box with: Celery Root, Kohlrabi, Gilfeather Turnips, Onions, Garlic, Daikon and Watermelon Radishes, Butternut Squash, and an herb - cilantro, dill, or sage. This time the cost is $30 (payable by cash, check, credit, or Farmstand CSA card).  Pick-up is at the farmstand in the barn, this Friday the 13th! from noon to 6pm. Reserve your box by filling out the online form here: Fall Box 2 Reservation Form.  We can offer up to 75 shares, available first-come first-serve. The form will be disabled when we sell out.

Thanksgiving is just around the corner! Our annual Thanksgiving Sale, the last Saturday before Thanksgiving, November 21st, is coming right up. We will be closed the Friday  following the feast, November 27th. There will be no seafood that Friday or Saturday, but we will be open Saturday, November 28th, 10am to 2pm. You can bring by friends or family from out of town or just grab a few things to make soup, enhance leftovers, or refill your fridge.

Hope you're all enjoying the taste of fall!! The dark evenings are more conducive to cooking, at least!

Thank you as always and Warm wishes from White Barn Farm!!


Posted 11/5/2015 1:37pm by Christy and Chris Kantlehner.
Farmstand Hours for the rest of the season, in the barn*:
Fridays 10am to 6pm (Seafood 2pm to 6pm)
Saturdays 10am to 2pm (Seafood 10am to 2pm)
Chris Holding Graham in the Barn

Here is a blast from the past photo - three years ago! November 2012: Farmer Chris holding Baby Graham inside the first Farmstand in the Barn. Graham just turned three!!

Back to the present. This week's Veggie Lineup looks like it is rounding up to be:

New and exciting: Cauliflower all us girls think that this is the new hot veggie trend

Bunches of Popcorn on the Cob that can serve as a decoration right through Thanksgiving and then be popped by the New Year.

Parsnips and Sweet Potatoes from Vanguarden CSA in Dover (organic methods)

Nice big Potatoes from Langwater farm in Easton (certified organic)

Delicious Fresh Lettuce Four different varieties for you to try

Mustard Greens and Baby Spinach are other salad options or great for a quick saute with garlic and olive oil

Radishes, Daikon Radish, Watermelon Radishes and Carrots to jazz up your salads. At this time of year I often turn to toasted nuts, dried cranberries, fresh pear or apple, goat cheese, feta, or blue cheese to top a salad. I can't bring myself to buy grocery store cucumbers and tomatoes.

Kohlrabi and Gilfeather Turnips and Celery Root -  all great candidates for roasting - try cutting into french fry shapes and roasting on a baking sheet, flipping halfway through.

Tuscan Kale, Curly Kale, and tender new Swiss Chard, fresh growth of Broccoli Raab - even sporting a few florets.

Onions of all kinds: Yellow, Red, Cipollini, LeeksShallots, and our amazing Garlic

Fresh Herbs: Dill, Cilantro, and Parsley. Dill is lovely with salmon and any seafood and great for making a fresh veggie dip. Cilantro is key to tacos (Taco Tuesday!) asian style slaw, finishing nachos or tostadas. Parsley is great to add to anything - orzo or grain salads, tuna, soups, potatoes, green smoothies, salad, veggie roll ups.

Winter Squash: Butternut, Acorn, Kabocha, Long Island Pie, and Pie Pumpkins

Cabbages, red and green our fabulous Fennel is a nice addition to a slaw and also turns out really nice roasted.

Apples from Cook's Valley Farm in Wrentham (IPM/conventional)

We will also have Iggy's Bread, Sheldonville Roasters Coffee, Franklin Honey, and Massachusetts Maple Syrup stocked and ready.

In farm news, we have been thoroughly enjoying the balmy temperatures and are loving to see our late planted winter rye cover crops actually putting on some growth to hold the soil in place all winter. The lettuce and cauliflower have been growing and escaping damaging frosts that usually come this time of year. Yesterday, the whole team planted six 200 ft beds of garlic for next year's crop, a full 200ft being dedicated to spring harvested green garlic. We have been continuing to get all of the roots that store for the winter out of the field, washed in our pedal powered root washer, and put into boxes to store in our cooler. It has been such a delight to be able to bike in a t-shirt with the sun shining and not to be incapacitated in the wash station by frozen fingers. That is normally one of the biggest challenges at this time of year.

*"the Barn" is the big White Barn behind the White House with green shutters (458 South St.) across from the summer farmstand. We set up in the right-hand side of the barn and have lights and shelter to keep us going until 6pm on Friday nights!

Parking. There is some parking right in front of the barn and beside the house, but if you are hearty and don't mind the walk, it would be great if you could park across the road (where the summer farmstand is) and cautiously carefully cross the street to come shop. If it looks like there is plenty of parking at the barn when you arrive, by all means come on in. Please be aware that there is only one driveway to enter and exit so please be cautious pulling in and out, as always.

BYOB Please bring your own bags, boxes, baskets, etc.

Look forward to Seeing Y'all!

Tell your friends! Plenty of Veggies for All!!

Posted 10/29/2015 12:57pm by Christy and Chris Kantlehner.

Hello Farm Fans! The end of October is somehow here. and it feels like summer. what a lovely temperature. Makes you want to throw open the windows to let in some fresh air and head to the farmstand to buy some veggies!

This is the last week of the farmstand at the tent. Read more about our annual last outdoor market, Harvestween, below.

Beginning November 6th, we move into the barn across the street from the farmstand. Hours will be  Fridays 10 to 6 and Saturdays 10 to 2 thru December 19th. We will have seafood at the farmstand Fridays 2 to 6 and Saturdays 10 to 2.

Harvestween. The Farmstand Tent Finale!

Saturday, October 31st, 10am to 2pm

Costumes encouraged! Even just a funny hat, wig, or clown shoes. Be warned that Chris' favorite joke is to tell someone not dressed up "Nice Costume!"

Here is the lineup:

Seafood at the Stand! We are transitioning to having seafood Fridays & Saturdays when we move to the barn next week, so we are bringing in Jordan Brothers Seafood this Saturday 10am to 2pm to get you in the routine. He will still be there on Friday, too. Come and get excellent quality seafood, especially if you haven't been able to make it Tuesdays & Fridays during our main season. Simple and delicious dinner solved!

4Paws Animal Shelter will have baked goods for sale to raise money for their cause and get some sweet treats in your belly! It is Halloween after all.

White Barn Farm Tours: 11am with Christy  and 1pm with Chris

Pedal Powered Root Washer Demo: beginning at 10am and going until all the roots are washed

Cook's Valley Farm Apples: nature's sweets

Handmade clothing by Kelsey at Hyphen Designs

Honey and Bee Products from Franklin Honey. Honey, Soaps, Lip Balm, and Hand Cream. 10am to 1pm

Posted 10/27/2015 2:40pm by Christy and Chris Kantlehner.

First of all, Thank You for buying a Fall Veggie Box from White Barn Farm. It is a representation of some of the bumper crops of this season. We want you to maximize their potential so we are including some ideas about what to do with them. I highly recommend Martha Stewart's Seasonal Produce Guide and our Recipes page which has a widget box on the side where you can type in the specific vegetable in question and turn up tons of ideas including just that.

Random note: we can reuse the boxes, so if you have a chance bring them back to the farmstand or the farmstand in the barn when that starts in November.

Butternut Squash. The quintessential fall vegetable. Enough with the weird pumpkin flavorings everywhere you look! Let's start with a real pumpkin! Butternut squash is an especially nice winter squash. It is easy to peel with a veggie peeler if you want to dice it or slice it or do something besides just roast it. But roasting it is very easy and yields a very flavorful "pumpkin" puree that can be the base of all sorts of baked goods, cheese cakes, cupcakes, pancakes, waffles, oatmeal cookies, quick breads, bars, muffins. It could also be the filling for a lasagna or ravioli or the base for gnocchi or a baked pasta. Curried Apple and Butternut Squash soup is just what you need on a cold fall night. Check out the Thai Pumpkin soup recipe under cilantro, below. The squash should last for quite a while in a dry spot at room temperature.

Kohlrabi. These are the big round balls with green skin and funny little indentations on the side where the leaves used to come out. This is a broccoli/cabbage cousin and is actually a fat stem. You peel off the skin and a crunchy white flesh is inside - somewhere between a potato and a radish. I think the flavor is kind of like a peeled broccoli stem. This is a fabulous veggie to make into sticks for dipping. You do not have to use it all at once - just cut off a hunk and peel that to use and leave the rest in the fridge - it will kind of heal over and then you can just cut into it fresh next time.

Fennel. this is the white bulb with little green stems sticking up so it almost looks like it is waving at you. Fennel has a refreshing licorice sort of taste that may be an acquired taste for some. If you are not thrilled about the flavor, I suggest chopping it and throwing it in the pan whenever you put onions in to cook down. It adds a subtle freshness that is so lovely. Fennel gets really sweet when it is roasted. I usually put the root side on the cutting board and cut perpendicular to the wide side of the bulb. Then I cut out most of the triangular shaped heart (kind of like the core in a cabbage), leaving just enough to hold it together. From there you can cut slices or wedges. Toss with olive oil salt and pepper and toss on a baking sheet to bake at 400 or so until tender. Lemon juice and parmesan cheese are nice additions. It gets so sweet. Martha Stewart has a recipe for roasting a whole chicken with a half a lemon in the cavity and fennel in the pan. Raw fennel, sliced paper-thin on a mandoline makes a lovely salad/slaw dressed with a citrus vinaigrette - fennel, red onion (also paper thin), and grapefruit are a surprisingly good combo done this way.

Onions and Garlic. one red onion, yellow onions, and garlic. Red onions are great for the base of salsas, grain or pasta salads, sliced on a burger or sandwich, and could probably be pickled with the same pickling liquid described below for radishes. Pickled red onions would be delicious on a pulled pork sandwich or any sort of sandwich, really. Yellow onions are crucial to soups and stews and stir frys and are delicious roasted or grilled. The garlic is key to tasty cooked greens and should store nicely for a while.

Tuscan Kale. I love kale sauteed with plenty of olive oil and garlic and sopping it up with a nice piece of bread. For some reason kale is a good friend of white beans and leftover chicken. There are tons of ideas for kale and white bean soups, chili, baked pasta, crostini, etc. The sky is the limit. These bunches may have pretty tough stems at the bottom so you may want to cut off the stems below where the leaves start.

Bok Choy. These are the vase shaped leafy greens with the thick white stems. You can make a tasty salad/slaw sort of dish with raw bok choy: Bok Choy Salad. If you cook it, the plants can be halved or quartered, but I like to slice them across the best. That way you can slice the stem thinner into strips and then just coarsely chop the greens. Bok Choy goes great with garlic and ginger and doing a quick stir fry is so simple. Just get some oil going in a pan over medium high heat, add a few smashed garlic cloves and a couple smashed slices of fresh ginger. Cook until the garlic just starts to color, then add the stems, a few seconds later, add the greens. Cook until tender, stirring and tossing. Season with salt and a splash of soy sauce. Bok choy is a nice side on its own this way or it could be part of a larger stir fry (the onions and fennel would be good in that, too).

Baby Lettuce. There is a little green romaine and a red romaine to be the base of a salad. I would probably add ribbons of radicchio to add some color and crunch and to fill out the salad bowl.

Radishes. Ruby red roots with crunchy white centers. If you are not going to use these right away, they will store best without the tops and in a plastic bag. You should be able to twist off each radish and throw them in the bag. The greens are edible and something like turnip greens if you want to try another type of cooking green. Radishes can go on a salad sliced thin by hand or using a mandoline or they can be shredded on a box grater if you find a whole slice is too strong. Another way to mellow them out is to cook slices in butter until just tender - like a low carb potato! If you want a lovely condiment/snack try a super easy quick pickle: Pickled Radishes

Radicchio. This is the dark maroon and white ball that is in the chicory family. It is a bitter salad "green" but holds up to grilling and roasting as well. The linked recipes suggests finishing the wedges of roasted radicchio with a drizzle of balsamic vinegar (the more reduced the better, I'd imagine) and fresh shaved parmesan curls. The easiest thing to do is throw it in a salad - it pairs well with rich cheeses (gorgonzola), nuts, and dried fruits or sweet apples or poached pears. Anything to which bitter would be a welcome balancing flavor.

Cilantro. Most people think of cilantro in a mexican style salsa or pico de gallo. At the farmstand we actually have firm tomatoes ripened off of the vine that would be good (not overly juicy) for a hand chopped salsa. Red onion, tomato, jalapeno, lime juice, salt, and cilantro. Adding some fresh chopped cilantro to jarred salsa and putting it in a bowl next to a bowl of tortilla chips really steps up snacking a notch. perfect for guests who are over for football. Cilantro is also a nice touch to finish a thai style dish or stir fry. It is also great in a pesto with mint - Indian mint chutney. Finely chopped white onions and cilantro with a little salt and lime is an excellent condiment for mexican style tacos - with braised meats in a little corn tortilla. At this time of year i always like to share my Thai Pumpkin Soup recipe - which would be perfect for using your butternut squash and cilantro.


Posted 10/22/2015 9:41am by Christy and Chris Kantlehner.

Hi Again!

White Barn Farm still has quite an array of fresh produce growing in the field. We are ready to send it to good homes to be transformed into wonderful, locally grown feasts!

We are offering a Fall Produce Box that you can reserve by signing up here and then pick up at the Farmstand on Tuesday, October 27th from 2pm to 6pm. We can do up to 100 boxes. We will deactivate the sign up page once we get 100 reservations. You will receive an official email confirmation by Monday night and you can pay with cash, check, Farmstand CSA card, or credit card at the farmstand on Tuesday. The price is $25.


We estimate (but can't guarantee) that the boxes will contain: Kale, Bok Choy, Radishes, Cilantro, Butternut Squash, Radicchio, Fennel, Kohlrabi,  Onions, Garlic, and possibly baby lettuces or another surprise item. Check out our recipes page for some ideas in advance!

As I may have mentioned last year, these boxes are kind of like a basket on "Chopped" without crazy organ meats or gummy candies to throw you off! Being part of a Community Supported Agriculture program offers you a challenge to try new things and truly eat in season. We hope you find the contents inspire you and lead you to discover new preparations for familiar vegetables and the opportunity to try unfamiliar ones. There are tons of fall recipes waiting to happen, so claim your box now! Fall Box Reservation Form

Thank you for your support, as always!

With gratitude,

the White Barn Farm team :)

Posted 10/21/2015 1:55pm by Christy and Chris Kantlehner.

Good afternoon! This is the last week of boxed CSA shares. We still have a lot of shares at the stand so if you forgot to pick yours up you can stop by later today to get it.

Here's what was in this week's share:

-Butternut squash-There are so many recipes to make with this sweet winter squash! Here's a recipe for honey roasted butternut squash with cranberries and feta. 

-Up to 2 hot peppers

-Bunch carrots

-3lb onions (red and yellow mix)


-Green cabbage

-Celery root-Also referred to as celeriac this is a variety of celery cultivated for use of its roots. Try this recipe for Celery root soup!

-Broccoli raab-The ends of this bunch of greens are tough so you'll want to cut a couple inches off the bottom before using. Here's a recipe for Broccoli raab with quinoa and glazed carrots.


-Bok choy-This is a type of Chinese cabbage with white stems and large, round leafy greens. Traditionally used in Asian recipes, try this stir fried bok choy with roasted peanuts and greens.

-Radishes-Delicious sliced up raw in a salad, or try roasting them in oil with some potatoes and your carrots, garlic and some spices!

-Arugula-As with the broccoli raab, the ends of the arugula may be tough so we recommend removing a few inches from the bottom along with any yellowing leaves. For a quick and seasonal lunch try this radish and butter sandwich with arugula!