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Posted 9/16/2015 2:13pm by Christy and Chris Kantlehner.

Good Afternoon! The season is winding down with only five more weeks left for the share. We have some delicious new veggies in this weeks CSA share.

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

-2lb beets-A sweet addition to any meal. These beets don't even need to be peeled. Simply wrap in foil with olive oil and bake for about an hour (they are done when you can pierce them with a fork). Then simply slice and enjoy. If your prefer them without skins you can boil them on stove-top and you will be able to slide the skins easily off (Using gloves, they will be hot!) Try this Beet Salad recipe with Honey-lime Vinaigrette (with cooked or uncooked beets, depending on taste): You'll need 6 cups of salad greens, about 4 beets (peeled and shredded or thinly sliced), 1/2 small red onion, 3/4 cup crumbled feta, 1/2 cup sunflower seeds. For the vinaigrette; juice from one lime, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 cup olive oil, salt and black pepper to taste. TO PREPARE: place greens in serving bowl with beets and onion. sprinkle feta and sunflower seeds on top. Whisk together all ingredients for vinaigrette. Pour over salad and toss. Allow to sit in refrigerator for 15 minutes before serving to blend flavors. (Recipe taken from Farm Fresh and Fast)

-3 heads of lettuce-This week's share included 3 different kinds of lettuce; Nevada (Longer, entirely green), Magenta (Red tips, ruffled leaves) and butterhead (round, green). The options for use of greens are endless. Since beets were included in this week's share check out this Roasted Beet and Carrot Salad.

-Quart of tomatoes- We are fast approaching the end of tomato season. Enjoy!

-Heirloom tomato-We included one specialty heirloom in this week's share as the season comes to an end.

-Red Russian kale: This type of kale has a sweet juicy taste. Be sure to de-stem before using. Try making crispy roasted kale for a snack or appetizer. Cut the kale into bite-size pieces, removing the stems. Preheat oven to 400degrees. Place kale in large bowl and drizzle with desired amount of olive oil, rubbing oil into leaves with hands to ensure even coating. Toss with salt and pepper. Transfer kale to a baking sheet in a single layer. Roast until crispy (about 8-10min). Serve after allowing to cool or store in airtight container. Recipe taken from Farm Fresh and Fast

-Scallions-Also called green onion, these onions are utilized for their leaves. Much milder than other onions they can add subtle flavor to many dishes cooked or raw. Try adding them to salsa or sauce. Scallions are great in a seafood dish. For other ideas check out this Kale salad.

-Kohlrabi-This round purple veggie resembles a dragonfruit. Delicious chopped up raw, this veggie can also be roasted with other vegetables or steamed. For a healthy snack chop up kohlrabi (removing outer skin before eating) and dipping into your favorite hummus. Another one to try using your beets is this Beet and Kohlrabi Slaw.

-Spaghetti squash- This yellow, oval shaped squash gets its name from its resemblance to spaghetti once cooked. Delicious and easy to cook! Any meal you would make with spaghetti you can substitute spaghetti squash in. I recommend baking in the oven. Preheat to 425 degrees. Slice squash in half, remove seeds and place sliced ends down in baking pan with water (only enough water to cover the bottom of pan). Cook about 40 minutes (The longer you cook the softer the "spaghetti"). Squash is ready when you can pierce with a fork. Remove and scrap out insides of squash with a fork. The scraping will produce long thin strands of squash. Enjoy with sauce, olive oil or other veggies!

Posted 9/9/2015 2:29pm by Christy and Chris Kantlehner.

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

Arugula- This zesty green is individually bagged in your share. Arugula is a great addition to any salad or pesto sauce.

Quart of tomatillos- Love dessert? Try Strawberry Tomatillo Crisp. Remove the husks and chop up entire quart of tomatillos. Cook in saucepan over low heat (10-15mins), stirring in 1 cup of sugar and 1/2 teaspoon of salt as tomatillos cook. Combine 3 teaspoons of cornstarch with 3 tablespoons of water in separate bowl then stir in with tomatillos until mixture thickens. Remove from stovetop and allow to cool. Heat oven to 375 degrees. Spread filling in baking pan of your choice. Top with strawberries and bake 5-10 mins. Serving suggestion: with icecream!

*You can make a crumb topping for this as well by mixing 4 tablespoons of unsalted butter, 1/2 cup flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1 teaspoon of cinnamon and 1/2 teaspoon of grated nutmeg until crumbly. Add to top before final bake. (Recipe from From Asparagus to Zucchini, sold at farm-stand)

Onions- Delicious sweet onions. Try these Stuffed Zucchini Boats for a healthier take on pizza

Two melons (of your choice) - Red or yellow watermelon and Cantaloupe

Hungarian HOT wax peppers- These peppers are hot (they fall about midway on the Scoville scale)! These would be great sliced and thrown on top of nachos or pizza. These are also great pickling peppers!

Pint of cherry tomatoes- For a healthy snack try halving these and combining with diced cucumber, feta and hummus. Dip into this mix with your favorite veggies or crackers.

Cucumber- Had enough cucumber in your salads? Try this amazing Crisp Summer Squash Slaw to throw onto your favorite veggies.

Head of lettuce

Escarole- This is the larger leafed green included in your box. It's leaves are a bit more jagged than those of the lettuce. Looking to try something new? Try this Spicy Moroccan Chickpea recipe.

Assorted heirloom tomatoes- Several assorted heirlooms, including green zebra (striped green) and black prince (dark purplish brown). These heirlooms ripen very quickly so be sure to enjoy them before they soften too much.


Posted 9/2/2015 2:31pm by Christy and Chris Kantlehner.

Good Afternoon! What beautiful summer weather we've had this week, a great start to September!

Here's what was included in Week 15's CSA boxes, enjoy!

-Pint of mixed sweet peppers-This pint contains only sweet peppers. A great way to get a variety of flavors in your meal! Try this Ratatouille recipe (sub bell peppers with chopped sweet mix).

-Quart of tomatillos- This green fruit is in the tomato family. Be sure to remove outer husk before eating or cooking as it is not edible. A popular treat made with tomatillos is salsa verde, give it a try! Simply saute olive oil, tomatillos, jalapenos and onions in a skillet on high until caramelized (3-4 minutes). Put in food processor with garlic, cilantro and lime juice. Chill until ready to eat.

-Pint of cherry tomatoes- A great addition to lunch during this busy back-to-school time. Try including them in this Greek-Style Chicken Wrap. For those who don't eat meat simply sub out the chicken for some extra veggies!

-Basil-This fragrant herb would be great in a pesto sauce! I recommend this Basil Pecan Pesto.

-Head of Nappa Cabbage- This light colored cabbage would be delicious in a stir-fry or coleslaw. Try this Asian-style coleslaw!

-Frisee- This leafy green is a wonderful addition to a salad! Try mixing it in with other greens to make a cranberry, walnut salad with apples.

-Onions- These can be used in many recipes, including those mentioned above!

-4lb bag of red slicing tomato-These juicy slicing tomatoes would be delicious in a homemade salsa, or maybe as that extra push to make that sauce you've been thinking about having in store for the colder months!

-Mix and match two melons (Cantaloupe and watermelon) -For an easy and healthy snack that can be stored try making watermelon sorbet! Easy two step process; dice up watermelon and discard seeds. Place in a bowl in freezer. Once the melon is frozen take it out and in intervals blend it in the blender or food processor (I recommend adding berries and peaches or your favorite fruit!). Once the batch is blended return to bowl and re-freeze. In a couple of hours you will have a sweet and refreshing snack!

Posted 8/26/2015 1:49pm by Christy and Chris Kantlehner.

Good afternoon!


Here's what was included in this week's CSA boxes:

-Two heads lettuce- Looking to try something different with your lettuce? Try this amaranth tabouli recipe that you can use your parsley in too.

-Alisa Craig onions- These mild onions have a yellow skin. Try including them in this salsa recipe.

-Two large eggplant- For a new take on lasagna, try this yummy eggplant lasagna recipe.

-Mix of specialty sweet peppers- This mix would be wonderful in a colorful stir fry or try this recipe for a zesty spaghetti sauce.  

-Parsley- This is sure to spice up any meal! For a great summer snack try this garlic hummus recipe.  

-Cantaloupe- This tan melon is ready to eat when you can smell its sweetness through the skin. Great as an addition to breakfast, or as a snack! We recommend slicing it in half, scooping out the seeds and serving with ice-cream in the middle.  

-Watermelon- This green-skinned melon may be yellow or red on the inside, depending on what variety you selected. Both varieties are sweet and juicy! In addition to being a great summer snack, watermelon is rich in water and sure to help you keep hydrated on a hot day!

-Box of tomatoes- We tried to include red slicers and an heirloom in each of these 8lb boxes. These tomatoes are ready to be used! Great on a sandwich or salad, check out this homemade pizza recipe!

Posted 8/26/2015 9:35am by Christy and Chris Kantlehner.

The melons have ripened!

We have cantaloupes and watermelons galore. We have both red and yellow watermelons - both varieties have seeds and are fabulously delicious.

We have the glut experience here with melons.They come on pretty much all at once and then disappear all too soon. And boy is this hot, humid weather calling for some refreshment! So taste a real, ripe, melon while the gettin' is good!

One way to put up some melons for future enjoyment is to turn them into a sorbet or ice cream. There are lots of recipes online. I particularly enjoyed the descriptions and visuals on the Kitchen McCabe website: Melon Sorbet. If you don't have an ice cream maker, there are definitely recipes out there for making sorbets without a machine.

I searched for "melon" on pinterest and was inundated with ideas! Smoothies, melon ball moscato sangria, melon ice cubes, boozy fruit salad (w/ limoncello). A friend of ours cuts popsicle shaped pieces of watermelon, pushes in a popsicle stick, and freezes them for an all-fruit refreshing treat. don't forget to eat outside and spit the seeds! Even grilled watermelon is a thing! I've seen recipes for stacks of grilled watermelon with feta and Karen Ring said they made grilled watermelon with a mint syrup for dessert at the yoga teacher training she helped put on.

There are savory combinations to be had with cantaloupes. A classic Italian pairing is prosciutto and melon - but really any salty element heightens the flavor of this sweet, sweet fruit. There were some really beautiful dinner party sort of presentations - skewers with melon, prosciutto, and mozzarella or bundles of cantaloupe sticks wrapped with thinly sliced prosciutto. There are lots of ideas for salads. cantaloupe and wide ribbons of shaved cucumber with feta and balsamic vinaigrette. or just melon cubes with mint. it is a great time of year to make a delicious fruit salad! peach and cantaloupe smoothie sounds fantastic.

Watermelon and feta salads are popular these days. I saw a nice looking one with pistachios. I also saw a watermelon pico de gallo recipe (a fresh chopped salsa with red onion, hot pepper, cilantro, lime juice, watermelon and mangoes). This is definitely the time to make a fresh chopped salsa with our tomatoes, too!

Tomatoes are still going. The constant mist and humidity could bring them to a halt soon, so hop aboard for the glut tomato experience as well. We have lots of "seconds" quality tomatoes from this last picking - so if you don't mind hacking off a piece of tomato as you go, it is a great opportunity to get half price tomatoes and cook 'em down. I simmered down a bunch of heirloom tomatoes with just olive oil, garlic and basil the other day and immersion blended it (seeds and all) before putting it away. The next day I had two quarts of ready to go golden colored super flavorful homemade sauce for a quick pasta with onions, peppers, summer squash and zucchini.

Even though school is looming, don't get into the "summer is over" mindset. Nature doesn't know about our calendars. It is still hot, plants are growing and ripening their fruits, and the summer continues!!

Happy Full Moon on Saturday!

We look forward to seeing you throughout the week!

Thanks as always!

Christy and Chris at White Barn Farm

Posted 8/20/2015 9:18am by Christy and Chris Kantlehner.

We are looking for some help at White Barn Farm.

The following are “Work-for-share positions” with a commitment of 4 hours/week. In exchange for your work, you will receive a Community Supported Agriculture boxed share of veggies or equivalent after the official CSA season has ended. If that is not right for you we can offer a Farmstand CSA debit card.  

OFFICE ASSISTANT: We need someone to help prepare deposits, pay bills, do some record keeping, filing, organizing, and make runs to the bank and the post office. At some point, it could include entering bank statements, invoices and payments into Quickbooks. Thursday would be the best day for this, but we are flexible according to the best candidate’s availability. Time of day is flexible (as long as the bank is open). A couple of character references are required.  

GARDEN ASSISTANT This is mostly perennial ornamental garden maintenance. Duties could include: cutting back past blooms, weeding, watering, mulching, planting, dividing, transplanting, and some flower harvest. This is a job I used to incorporate into my flower harvesting work, but now that I’m “cutting back” on that aspect of the farm, the gardens need attention. This is a great opportunity for someone who wants to learn about garden maintenance and just be with nature for a committed amount of time each week. I (Christy) will be setting up the task each week and ideally be working with you, but realistically will have to leave to go manage something else, so you must be willing and able to work independently. You also must not be afraid of insects, must be able to push a heavy wheelbarrow or pull a heavy cart, lift 40 lbs or so, and be able to squat or kneel for extended periods (good hips and knees!), clip for hours (no carpal tunnel!).  Gardening experience is preferred but an unstoppable good attitude is all that is really required.  The best time for this job would be from 9am to 1pm on a Tuesday, Wednesday or Thursday, again we can be flexible for the right person.  

The following is a paid position:  

CHILD CARE. This position starts immediately. The farm baby, Graham, has grown up into a toddler who is almost three!! (October 26th he’ll be 3). In September, he starts school at King’s Wood Montessori in Foxboro, about 10 minutes from the farm. He will have school Monday to Friday from 9 – 12. We are going to inquire within the parent community there if he can carpool with another family for September and October until things slow down enough at the farm that I can take him. If we don’t find anyone, part of the duties would be taking Graham to school and picking him up. Otherwise, we will just need afternoon childcare – 1pm to 5pm Monday to Friday. We do have a wonderful network of grandparents and the amazing Steiner family who can take a couple of days a week if the right person is only available a few afternoons a week. We only need this schedule for September and October. Is there anyone in a transition period, looking for other work, coming back from being abroad, graduated college and doesn’t know what to do? It is asking a lot, but have to put it out there. It is possible that part time hours could continue over the winter and ramp up in the spring when the farm gets going again.  

Graham is an adorable and bright little guy, extremely active!! He loves sports, running, and playing so you must be able to keep up! He speaks really well and loves books. He is just entering his terrible two/threenager mode of loudly fake crying when he doesn’t get what he wants and having bizarre tantrums if you break his snack bar in half, for example. He still takes one nap a day, but we think he may be phasing out of that, considering how late he stays up afterwards! He is not potty trained though we are working on it. You will need to prepare simple meals for him and possibly take him on shopping trips to target or trader joe’s or stop & shop for groceries. He loves to go to parks and the YMCA and libraries and the beach. He is still learning to swim. He can play at the farm or the family’s lake house on Lake Archer, where we are living for the summer.  There is a lot of opportunity to work in fun outings. Since he doesn’t have siblings, play dates or library story times or whatnot would be great. You must be able to drive and have several references.  

If any of these jobs strike a chord with you, Please send an email response to

Include a description of your work experience, interest in the job, your phone number, and a couple of work or character references.  

Thank you all! I am hoping that these magical people will materialize out of the fabulous community that surrounds our farm!  

And also, TOMATO TIME!!

Posted 8/18/2015 4:01pm by Christy and Chris Kantlehner.


CSA week 13

This is Kat, I'm new to White Barn Farm. You may be seeing me at the farm stand! Here is a list of what was included in this week's CSA box and some delicious recipes we recommend trying!

Your box either included a patty pan squash or Zucchini (here's a recipe for each). Since you have basil in your share this week, it's a perfect chance to try a zucchini and basil carbonara

Patty pan squash. This yellow squash might remind you of a UFO. It is a bright yellow round squash. Try this delicious stuffed patty pan squash recipe.

Two Italian Eggplants. One classic black eggplant and one specialty. If you're looking for something new to make with your eggplant try baba ganoush !

Summer squash. This is a great addition to any summer meal! Try experimenting with summer squash on veggie kabobs on the grill. I love pairing summer squash with red pepper and onion.

Slicing cucumber. If you're looking for a refreshing salad try this tomato, cucumber and avocado salad

Silver slicer. Similar in flavor to a green slicing cucumber, silver slicers pack in a little more of a crunch!

Golden beets. A little sweeter than their red beet relative these beets are great even thinly sliced and eaten raw. Try roasting them with a balsamic glaze.

Basil. A great addition to spice up any meal. Try this avocado caprese salad!

Lettuce. It has been a hot August week! For a great addition to any cookout or quick meal on a hot day throw some lettuce onto grilled burgers or make a delicious salad.

Pint of cippollini onions. (pronounced Chip-o-leeny). Cipolle is onion in Italian. Cipollini is a little onion. These flattened little disks are sharp when you're cutting them (wear your swim goggles), but the sweetest when you cook them. Try roasting quarters of these treasures. They would be great thrown in with some potatoes and carrots at the bottom of a pan of roasted meat (a whole chicken or a pot roast). I've heard of success wrapping them in a foil packet on the grill, too. 

5lb Tomato Box. A great addition to any summer dish!

Pint of cherry tomato. Perfect as salad toppers, diced into dishes, or grilled on skewers!


Posted 8/14/2015 9:04am by Christy and Chris Kantlehner.

Get the Mozzarella Balls! Grab some Bacon! It is time to feature tomatoes on your menu!!

We have tomatoes up to our ears!!! It is time to get them moving!!!

Summer Hours Reminder:
Tuesday through Friday: 10am to 6pm
Saturdays: 10am to 2pm
Seafood at the Stand: Tuesdays and Fridays: 2pm to 6pm
cherry tomatoes

Here are this weekend's deals on mass quantities of our favorite Nightshade crop! (not really, potatoes, peppers, eggplants, hot pepps - I love you, too).

Cherry Tomatoes!!!
1 pint is $3.50
2 pints for $6
10 pints for $25
Red Slicing Tomatoes. We harvested 1,000 pounds of red slicers from our high tunnel yesterday. Not even exaggerating.
10 lb box for $20
20 lbs for $30
Heirloom Tomatoes. Is there anything more fetching than a rainbow of sliced heirlooms in a caprese salad?!
10lbs box for $25
Rack your brain for anyone you know who is a chef, caterer, giving a dinner party, wanting to can tomatoes, freeze sauce, dry cherries, etc... and pass this on. It is a tomato bargain basement. 
That's not all! Lots of summer squash, zucchini, beets, potatoes, onions, lettuce, basil, swiss chard, cucumbers, celery, eggplant, peppers.
This would be a great weekend to try roasting poblano or anaheim chiles, pickling hot wax pepper rings, making stuffed cherry bomb peppers, doing a fresh chopped salsa. those hot pepps won't quit!
love y'all,
Christy, Chris, Zach, Dan, Sarah, Karen, Kat, Luke, Emma, Justin, Cam, Paige, Graham, Nikki, Echo, Patrick, Eliot, Patty, Tom, Ben, Monique
and that's what I mean by the White Barn Farm Team!!
Posted 8/13/2015 8:04am by Christy and Chris Kantlehner.

csa 12

3 lbs of Tomatoes. A mix of heirlooms and regular reds. These are all ripe and ready to enjoy. Even if they are yellow or green or orange - they could be any of one of our many heirloom tomatoes. Cancel all plans and make BLT's or tomato mayo sandwiches or a caprese salad. I love a bagel with cream cheese (or goat cheese) and a slice of tomato, grind of pepper, pinch of salt, torn up basil leaf and drizzle each of balsamic and tasty olive oil. These should sit out at room temperature. Putting tomatoes in the fridge tends to change their texture to crystally and meally.

pint of cherry tomatoes. yum. cut in half with a serrated knife if you want to avoid an explosion!

a specialty globe eggplant and a couple asian eggplants. Slice and roast on a baking sheet at 400 degrees, tossing with salt, pepper, and oil (i say a blend of organic canola and olive). turn once one side has browned. You could do a mix of onions, squash, and eggplant for a nice roasted veggie mix. for a composed salad try roasted eggplant with feta and mint.

assorted sweet peppers - a green bell, a limegreen bell named Flavorburst, and a couple random specialty peppers. There are no hot peppers in your box this week. (Even though the cubanelles look just like the hot wax type).

assorted squash and zucchini. Now it is time to get creative! try shredding the zucchini/golden zucchini for baked goods. if you don't have time to bake now, freeze the shreds, and they will be perfect for baking later (Thanksgiving Zucchini Bread?) I also recommend making a corn and yellow squash chowder. both veggies are kind of naturally buttery. you can make a fancy strained puree like Alice Waters or just shake a recipe out of your sleeve - start with a few pieces of bacon, add some onions and your diced new potatoes, maybe carrots, cover w/ a homemade corn broth or chicken stock. when the potatoes are almost tender, add a bunch of diced yellow or zephyr summer squash. You can cut the squash lengthwise and scrape with a spoon to remove some seeds before dicing if you think the seeds are too big. When the squash is tender enough you can add fresh corn cut off the cob. You can add cream or milk to make it creamier. You can use an immersion blender to coarsely chop and thicken the soup a little bit. The most important thing is to taste for salt and pepper before serving. add salt along the way (like with the onions and whatnot) but always taste and adjust. You can also go raw on these if you slice them thin and marinate or spiralize or make fine strands with a special julienne peeler. Here is a good raw zucchini recipe (don't be afraid to use the golden zucchini the same as the green): Shaved Zucchini salad with Parmesan and Pine nuts.

mixed bag of torpedo onions, carrots, and potatoes. these are mostly a no brainer - diced red onion is key to a fresh chopped salsa or guacamole. the three would be fabulous roasted together. the potatoes you can just boil whole in salted water until fork tender then cut up and finish with butter and chopped parsley. or make any creative version of a warm potato salad.

Two heads of lettuce. Complete the "L" in BLT. Make a Salad with cukes and cherry tomatoes and shredded carrots.

More Cucumbers!! try a cucumber, feta cherry tomato salad with fresh basil. slice some and add a pinch of salt, pinch of sugar, and toss to coat with seasoned rice wine vinegar, cover and refrigerate. the cukes will release liquid enough so that when you go back in a few hours they are covered with the brine and these will last for a week or more - if you don't eat them all immediately. Try making a yummy Raita or tzatziki. some sort of yogurt based shredded cuke dip. Here is a recipe for pita crisps with cucumber dip. or make it a main course with a chilled cucumber soup.

Happy Height of Summer Everybody!! Thanks for being so understanding about the rain fiasco that didn't really pan out and the late email, etc. The lovely Paige, who worked at the farmstand this year and has been putting together the CSA email this year, has gone back to college, so the CSA email may be later and less frequent than ever . . . .  .

Thank you all for your fabulous support!!!

Your farmers, Christy, Chris, and the WBF Crew!

Posted 8/11/2015 7:48am by Christy and Chris Kantlehner.

Now you all know we can stand a sprinkle. But 14mph winds, 100% chance of downpours and lightning is a safety issue. We are not willing to put our employees and quite honestly, our customers, in danger! 

No Farmstand today, Tuesday, August 11th.


Chris and I have been glued to our hourly weather report and radar screens and trying to decide what to do. When we need to sell produce so badly, harvest is at its peak, the decision is a killer. Tuesday is one of our most important farmstand days . . .

We are still going to pack the Boxed CSA boxes, which will probably be ready closer to noon today. They will be packed in the van as usual. Boxed CSA members are more than welcome to pick up tomorrow, if they'd prefer, to enjoy the full farmstand set-up, bread, and seafood from 2pm to 6pm.

The thing is, we have so much produce right now it busts out of our 20 x 20 tent. There is just nowhere to put anything when we can't put up our EZ Up tents to protect the hundreds of pounds of tomatoes we have to pack into cardboard boxes because we don't have enough plastic crates to hold them! 

heirloom tomato rainbow

Please come tomorrow and do all that shopping you were going to do today. This is the time of year we really need you to enjoy your fresh, local produce and we promise it will be delicious!! Tell your friends and anyone you see during errands or playgroup or work or whatever.

Thank you for understanding, best customers on the planet

Wishing you a relaxing indoor day as the earth drinks in some water and sprouts the seeds of our fall crops!

Your farmers, 

Christy, Chris and the White Barn Team