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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!


Posted 10/20/2015 2:12pm by Christy and Chris Kantlehner.

Hello Farm Community! Here is a reminder that White Barn Farm is still open! We have tons to eat here. Lots to cook! Some to decorate! Some to flavor! Some to eat raw!! Please stop by and stock up!

We are still open Tuesday to Friday: 10am to 6pm and Saturday: 10am to 2pm thru 10/31

Halloween is our last Saturday under the tent and we traditionally have a "Harvestween" Celebration. The farmstand will still be from 10am to 2pm, but perhaps with some special guests, pedal powered root-washer demo, and a bake sale to support the 4Paws Animal Shelter. Beginning in November we switch to just Fridays and Saturdays, in the barn, until 12/19. That will be Fridays 10 to 6 and Saturdays 10 to 2. There is also some scuttlebutt going around about renting the upstairs of An Unlikely Story book store in Plainville on Saturday, December 12th to share a winter market day with our wonderful local crafters - pottery, handmade clothing, and whatnot.

We had our first frost over the weekend so we were scurrying like mad on Saturday to get things harvested and into cold storage and to cover the hardier crops like spinach, bok choy, radicchio, etc. This week is the last week of our Boxed CSA program - the 22nd share of the season. Stay tuned for info about an upcoming Fall Box - available for purchase on a first come first served basis.

roasting veggies

This is a wonderful time of year for roasting vegetables. Experiment with different shapes, thicknesses, and combinations to find your favorite textures. I love it all - fennel, onion, potato, carrot, sweet potato, garlic, celery root, even hunks of kohlrabi. You can fill your oven with winter squash one day and then scoop it out and puree. You can freeze it in pint or quart containers to use now or later for baked goods, pancakes, veggie lasagna filling, homemade gnocchi or ravioli, a cheesy pumpkin baked pasta, a soup, a side dish, the sky is the limit!

With all the richness of fall comfort food, the body craves greens and bitter flavors to balance it out. Our kale and swiss chard are going strong. We have broccoli raab, which is traditionally blanched, then sauteed with garlic, olive oil, and crushed red pepper if you like spice. We also have tender spinach and mustard mix while it lasts today. Bunches of arugula for a chopped arugula salad, lettuce, radicchio and red cabbage to slice thin and add to the mix.

Don't forget it is Seafood at the stand today! Tuesday 2pm to 6pm. Jordan Brothers Seafood has brought wonderful, high quality seafoood and we have dill, parsley, fennel, bok choy, shallots, onions and garlic to name a few herbs and veggies that go great with seafood! We've got cabbage and cilantro if you are feeling the fish tacos. Even ruby red radishes to add authenticity to your taco plate and zing to your salad!

Thank you all so much for continuing to support us even outside of the "popular vegetable" season of cucumbers and tomatoes. Actually, we are ripening the last of the tomatoes picked from the high tunnel, so tomatoes good for a grilled cheese and tomato or fresh chopped salsa will be available - they are not quite worthy of a caprese salad, but if you eat a slice of tomato on your sandwiches, at least this one was grown right here in Wrentham :)

Enjoy! Look forward to seeing you all throughout the week! What a beautiful, sunny fall day!

Thank you!

the White Barn team


Posted 10/14/2015 2:41pm by Christy and Chris Kantlehner.

Good afternoon! The season is winding down fast! There is only one week left of boxed CSA. Here is what was included in this week's share:


-Cabbage-Try this Cabbage and apple winter slaw

-Raddiccio-This maroon and white green is commonly used in salad mixes. It has a bitter and spicy flavor. Great as an addition to salad, stew and soup. You can eat this green raw, or cooked.

-Kale bunch



-3 sweet potatoes-Easy to bake, simply scrub skins and place in oven. Bake at 350 degrees for about 40 minutes, until potato can be pierced with a fork. (Putting potatoes in oven prior to heating enhances sweetness). Try simple baked sweet potatoes with butter, skins can be eaten. Here's another great recipe for sweet potatoes and beets!

-2 yellow onions

-Bunch popcorn-Great as a fall decoration, this popcorn will be ready for popping around mid-December. Here are directions on how to make your own popcorn.

-2 winter squash of your choosing:


-Red kuri-This is the bright reddish-orange squash. Very similar to butternut squash, this has a sweet and mild flavor. Try this easy and delicious recipe for roasted red kuri squash with honey and paprika!

-Delicata-This is the long, yellow squash with green or orange lines. For a healthy take on fries try these crispy delicata squash fries.

-Kabocha-This squash is rounder and flatter than the other varieties. It has a bluish/gray skin. Try roasting it with cinnamon!

-Acorn-This squash gets its name because it resembles an acorn. Another variety of this squash with yellow striped skin was also an option this week. The striped variety is called carnival. Great with cinnamon and apples or try these fall acorn squash cookies.



Posted 10/7/2015 1:43pm by Christy and Chris Kantlehner.

Good Afternoon! Here is what was included in this week's share.

-Two heads of lettuce


-Pie Pumpkin-Fall is here! For a delicious snack to fit the season here's a recipe for homemade pumpkin pie!

-Butternut squash-This winter squash has a sweet and nutty flavor. Try this Quick Butternut Squash and sweet potato hash.


-Leeks-In the onion family, these are the bunched green stalks. Because you also got potatoes in this week's share we recommend trying this popular Leek and Potato Soup recipe.

-3lb potato-Because this week's share also included kale and leeks you could try this recipe for Mashed potato and Kale cakes.


-Bok Choy-This is a variety of Chinese cabbage, with white stems and large leafy greens. Here's a recipe for Bok Choy with Chile, Garlic and Ginger.

Posted 10/2/2015 10:59am by Christy and Chris Kantlehner.

Hey everyone! I feel like I haven't written since high summer melon time! Well, October came yesterday and really let us know by putting a true chill in the air. We are open today, Karen has her down vest on under her raincoat and the crops are ready to sell!! Jordan Brothers Seafood Truck will be here with us on Friday from 2pm to 6pm. Swing by and visit. You just have to be out there for a few minutes and then it's back to your kitchen to start roasting, sauteeing, and simmering, bringing warmth and aroma to your home.

We will continue to be open: Tuesday to Friday 10am to 6pm and Saturdays 10am to 2pm right up until the last day in October, Halloween! It will be getting dark in the evenings but now that we have electricity at the farmstand we have put up a little lighting for that last hour.  Beginning in November, we will be open Fridays and Saturdays in the barn until December 19th.

We have all of those delicious dark leafy greens - swiss chard, kale, broccoli raab. Bok Choy has made the scene and we have head lettuce and bunches of arugula to base your salads on.

What I am feeling today is soup! We have plenty of great ingredients for all types of soup! Our onion crops did really well this year so we have plenty of big yellow onions, red onions, shallots, and garlic. I just brought long leeks over to join the party too. Butter, leeks, and onions are just magic, slowly melting down in a pot. To fully experience the wonderful aroma you may have to leave the room or go outside and then come back in. wow! There are potatoes for potato leek soup, winter squash for any variation of butternut squash soup. We have carrots (organically grown) from Vanguarden CSA in Dover. Kale or other greens are wonderful thrown into a brothy soup like chicken soup or a white bean chilli.

Patty just brought in all the herbs so we have plenty of sage, parsley, and cilantro.

There are even still some summer throwbacks - green beans from our last planting of beans, the last picking of field tomatoes and lots of red tomatoes from the high tunnel. we have tomatillos for a green sauce if enchiladas sound good - i like to do chicken and swiss chard and cheese with a salsa verde. We have hot peppers to make chilli or other spicy dishes.

We have all types of cabbage and if you are not in the mood for a slaw, try it cooked! Andy's Really Yummy Cabbage with Butter

We cannot thank you all enough for being part of this farm! Even though it is chilly and wet, that could lead to some indoor comfort and warmth, fueled by good food grown right here in Wrentham without any chemicals! Hope you all get cozy this weekend!

Hope to see you soon!

Christy, Chris, and the White Barn Crew!


Posted 9/29/2015 3:11pm by Christy and Chris Kantlehner.

Happy fall everyone! This is what was included in your CSA box for week 19:


-kholrabi-This light green veggie is pictured next to the pepper pint in the above image. To eat simply peel the skin off. Kholrabi is a great healthy snack. Delicious sliced up raw with veggie dip or hummus. Kholrabi is also great sauteed. Or try this Thai-inspired Napa and Kohlrabi slaw recipe.

-pint of cherry tomatoes

-pint of mixed sweet peppers


-red onions

-carnival squash- This squash is striped. Here's a guide to roasting winter squash. This is a simple and delicious addition to a meal.

-acorn squash-This squash got it's name from it's resemblance to an acorn. This is the mostly dark green squash you got this week. Winter squash is great paired with sweet foods, such as cranberries and apples. Try this red quinoa with acorn squash, pecans and cranberries.

-fennel-This crunchy bulb is a member of the carrot family. It has an aroma similar to licorice when raw. Fennel is great in a saute with carrots or roasted in the oven. Try this Fennel, orange and arugala salad!


-two heads of lettuce (one red leaf and one green leaf)

-swiss chard-These are the bundled, large leaf greens. Here's a recipe for sauteed swiss chard.

Posted 9/22/2015 12:54pm by Christy and Chris Kantlehner.

Hello Everybody! Fall is in full force, with the official start of the season tomorrow, September 23rd. The crops are definitely transitioning. Cucumbers have stopped. There are only a few summer squash still producing, Basil is done, Tomatoes have slowed down. Cabbages are picking up. Fennel, Escarole, and Frisee are joining the party, Winter Squash is ready. It's official, you can put a pumpkin on your doorstep. Happy Equinox tomorrow!

In this week's box you have:

1 lb of Broccoli. Our broccoli crop is looking pretty rough this season. Some combination of factors lead to way more pests than usual. We are going to have to rethink our fall brassica crops in the future. We considered leaving it out of the share, but decided that there is still good food there, and if you read this explanation, you should be able to enjoy your local, organically grown broccoli. We did our best to soak the heads in water to remove caterpillars, but it is a good idea to cut it into florets so you can really see inside the heads, then soak your broccoli in salt water while you get other things going in the kitchen. The good news is that fresh broccoli, picked when it is ready is exceptionally delicious. Chris blanched some florets in the water we were using to cook pasta and then tossed it with fresh squeezed lemon juice, a drizzle of olive oil, salt, pepper, and grated parmesan cheese. It tasted fabulous. Broccoli stems are an overlooked and tasty part of this veggie. Just cut away the outer peel with a knife or veggie peeler, than cut into pieces to blanch right alongside the florets, cook in a stir fry, shred for a slaw, put into a soup, etc. Green Monster Soup

2 lbs of Yellow Onions. Our onions are looking great this year! We planted our onion starts on biodegradable plastic mulch this year, mulched the pathways with leaves, gave it one big handweeding, irrigated as needed, and seem to have the best looking onions we have ever grown. These yellow onions will store well in a basket at room temperature. They probably do not want to stay in the plastic bag. Storage onions want to be in a cool, dark place for maximum storage time. If you are like us, though, these onions will be somehow used in a meal every night and not stick around at all. Try grilling or caramelizing these puppies to really feature them.

1 Spaghetti Squash. Good old Martha Stewart has a wonderful Seasonal Produce Guide and handles the basics of roasting spaghetti squash in order to get flaked into its spaghetti like strands. From there, you can use it like pasta, or just add salt, butter, and cheese and serve as a side. There are recipes for spaghetti squash hash browns out there. Let your imagination be your inspiration!

1 Delicata Squash. One of the sweetest winter squashes, cut in half lenthwise, scrape out the seeds with a spoon, and bake in the oven until fork tender. I like to put down a piece of parchment paper on a baking sheet and put the cut sides face down at first, then turn them over when almost done and add seasonings at that point. You could do butter and maple syrup or brown sugar or honey with cinnamon and nutmeg or go savory with sage, rosemary, thyme, or even a curry blend. Others like to bake in a baking dish with an inch of water at the bottom, cut side up, with seasonings in the middles at the outset. The thin skin of these winter squash is edible if you  want to roast thin half moons or dice for a non-pureed squash soup or other stew.

1 Bunch of Arugula. Warm Pear and Arugula Salad with Grilled Onions. This arugula can almost be considered an herb. You could finish a pizza with some chopped arugula (tossed with some olive oil, s & p, if you like). It can go into a salad or finish a cheesy pasta bake, or go into a pepperoni and cheese quesadilla. Chopped arugula is great in a grain salad, as well. A classic in Abruzzo, Italy, was boiled and drained Farro, arugula, lemon, olive oil, salt, and curls of shaved parmesan.

1 Bulb of Garlic. We have finally sorted our garlic, put aside the bulbs we will plant for next year's crop, and now can begin to distribute this staple of taste in the kitchen. We hope you enjoy the quality of this fresh hardneck garlic!

1 Quart of Poblano Peppers. These are hot peppers! Removing the seeds and cooking them tends to make them much milder, but you might not want to try them if you cannot handle spice. Martha Stewart has a fairly wide range of recipes for poblano peppers, but the most familiar may be Stuffed Poblanos (Chile Rellenos). Karen made a quinoa and veggie stuffing for her poblanos a few weeks ago:

stuffed poblanos

3 Heads of Lettuce. I recommend washing and spinning all three heads so they are ready to use all week.

1 Bunch of Curly Green Kale. Perfect opportunity to use that garlic! Slice a clove of garlic, add to olive oil heated in a big pan, add a pinch of salt, when it smells great, add the kale, more finely chopped stems first if you choose to use them, then coarsely chopped greens next. Remove from heat when the greens are a vibrant bright green - don't let them turn army green, unless you like that sort of thing. If you want to feature kale in a meal, try this idea: Creamy Polenta with a Kale and a Fried Egg.