Welcome to the blog.
Posted 8/6/2015 12:52pm by Christy and Chris Kantlehner.

The Height of Summer has Offically Arrived!!!

We have got Summer! Fresh Ripe Tomatoes, Glossy Eggplants, Sweet Peppers, Hot Peppers, all varieties of Summer Squash and Zucchini, Refreshing Cucumbers, and Perfect Fresh Cut Sunflowers to Finish your Table.

sunflowers on the golf cart

Cooking at this time of year is so quick and easy with so many things to eat raw. Just get out a serrated knife and you have a tomato salad. Chop up some cukes and you have a snack. Get out your big chef's knife, a bottle of olive oil, salt, pepper, and a large bowl and you are ready to throw in big slabs of eggplant, onions, peppers and squash for grilling or roasting.

Caprese Salad

Alice Waters' cookbook, The Art of Simple Food II, has me inspired. I just added several of her wonderful recipes to the website:

To Roast and Peel Peppers

Chile Verde (that classic Southwest stew that uses Anaheim chiles)

Corn and Summer Squash Soup

Pickled Jalapenos and Carrots

 One of White Barn Farm's alumni, Dan Gutstein, who worked at the farmstand on Fridays several years back, shared the following photo of his noodle free zucchini lasagna. We had gone up to visit and left him with all sorts of veggies. Most impressive to me was his use of the Patty Pan, though. He took off the top and hollowed it out like a little pumpkin, discarding the seeds. Then he put in some pesto, slices of garlic, and a handful of feta, replaced the top, wrapped it in foil and put it on the grill for 35 minutes or until tender. The squash produced a decent amount of moisture so he stirred in some leftover cooked rice that he had, then cut the whole thing in quarters to serve. Gorgeous! Anyone who has seen me at the farmstand lately has probably heard me talk about it :)

zucchini lasagna

I suggest having on hand for this weekend: balls of fresh mozzarella, feta or goat cheese, cilantro (we don't have any), a backup bottle of olive oil, and maybe a pork shoulder. If you browse all the latest posts to the recipe page of our website this should all make sense to you.

Here are some excerpts from Alice Waters' introduction to the Eggplant section of her cookbook. It answers a lot of the questions you may have about this beautiful fruit:
"Once it was hard to find any other eggplants than large purple globes. Now the market is full of all kinds of eggplant, from many parts of the world. The smaller Asian varieties have thinner skin and fewer seeds. They are fantastic to grill and when sliced partway through, make beautiful fans to braise on a bed of onions. Large globe eggplants are good roasted or charred whole to cook into a soft puree to season for a dip or sauce. The mild flavor of eggplant is well suited to herbs and spices. I especially like to use garlic, parsley, basil, lemon, and coriander seeds.  Eggplant is an integral part of ratatouille, caponata, and other vegetable braises.  Thai curries, Chinese stir fries, and Japanese salads are some of the delicious non-Mediterranean ways to eat eggplant.
When overly mature or old, eggplant can be filled with seeds and taste bitter. The flesh soaks up an inordinate amount of oil, too. So look for young, firm, freshly harvested eggplant with taut glossy skin and a fresh-looking cap. When picked like this, eggplant is almost sweet enough to eat raw. . . . Eggplant tastes the best when fresh. It does not store well at all."
 and finally, an Alice Waters eggplant recipe: Roasted Eggplant with Feta and Mint
Posted 8/4/2015 3:31pm by Christy and Chris Kantlehner.

Hello Boxed CSA members! Here is a list, along with some delicious recipes, of what is in your share this week!

CSA Week 11


1 Quart Purple Potatoes: These taste, and can be prepared, just like your usual potatoes. Try them whipped as a side to your dinner, or add them to a Roasted Root Vegetable Medley! Yum!!

Fresh onions: This variety of fresh onions can be used in a Summer Vegetable Tian, or in the Roasted Root Vegetable Medley recipe above.

1 Pint Cherry Tomatoes: yum. snack em. or slice in half with a serrated knife and put on a Greek Salad With Cherry Tomatoes  or with diced, peeled cukes, feta, herbs (like mint, basil, or parsley), s&p, oil & vinegar.

4 Heads of Lettuce: Use this lettuce to make a salad! The cucumbers, cherry tomatoes, and bell peppers are a few things in the share this week that will go great on it.

3 Slicing Cucumbers: slice and eat as a snack, or try them in a Japanese Cucumber Salad!

1 Silver Slicer: This light colored cucumber can be used just like a slicing cucumber!

2 Specialty Peppers: These peppers are a banana pepper or Cubanelle pepper. Peppers and onions are a classic combo for pizza topping, accompanying grilled sausage, as a base to a stir fry, or rice and beans. Veggie burritos are a great easy meal at this time of year. Just cook some rice, open a can of beans, and sautee some veggies. Shred some cheese. finish with fresh herbs sour cream, and hot sauce.  

1 Summer Squash: Try the summer squash with your zucchini in a Zucchini- Crusted Pizza! Enjoy!

2 Zucchini: Great grilled or roasted! Also try it shaved raw in a Shaved Zucchini Salad with  Parmesan Pine Nuts!

2 Bell Peppers: Use these bell peppers with your purple potatoes in a Roasted Potato and Red Pepper Salad! Also try in a chicken fajita, or eat them raw with your favorite vegetable dip.

1 Italian Eggplant: Try it sliced and grilled on a sandwich, or create Roasted Eggplant Rolls with Ricotta.For some good comfort food, I recommend dusting slices in flour, then beaten egg, then a tasty mixture of breadcrumbs, parmesan, salt, pepper, and fresh herbs. Line them up on a baking sheet prepared with a layer of oil (I usually do some organic canola, some olive oil) and bake at 375 or so, turning once, until golden brown and delicious. If you do not use all of the slices right away for eggplant stacks (with ricotta and tomato sauce), on a pizza, or for an eggplant parm casserole or sandwich - they freeze very well. To freeze just wait until cool and freeze on a baking sheet (just so they don't stick together). Then put them in a freezer grade plastic ziplock and you have an excellent commodity for a quick meal

1 Specialty Eggplant: This is another variety of eggplant that can be used similarly to an Italian Eggplant. The easiest way to prepare this veggie is to marinate and grill it, right alongside your halved onions, squash and zucchini, perhaps. You can either whisk together a quick vinaigrette (tsp dijon, fine diced onion or garlic, balsamic vinegar, chopped basil, and olive oil, for example) to throw the veggies into or use a bottled dressing (Italian is always good) or maybe go asian style with some diced garlic, ginger, soy sauce, canola oil, and maybe a squeeze of siracha (hot sauce). You could drizzle with a little toasted sesame oil after grilling for a tasty finishing touch.

Tomato: If it is not really solid red, give it a day or two of sitting out on the counter to ripen. Never Refrigerate tomatoes! It makes them mealy and crystallized. Wait until it’s perfectly ripe, then slice and enjoy. A BLT or just a tomato mayo lettuce sandwich can really hit the spot at this time of year. A nice piece of toast spread with goat cheese or cream cheese and topped with a slice of tomato and finished with salt and fresh pepper and perhaps a drizzle of balsamic vinegar and extra virgin olive oil is just divine. Tear up a couple basil leaves to really complete the dish. Of course there is always the classic Caprese salad: Sliced fresh mozzarella instead of the toast with cheese described above. Don’t underestimate the power of a pinch of salt and grind of fresh pepper – it’s as important for the mozzarella as for the tomato.

a hot pepper - serrano, jalapeno or hot wax - your choice.






Posted 7/14/2015 2:50pm by Christy and Chris Kantlehner.

Hello CSA Members!  Here is a list of what is in your fresh box of vegetables this week!

5 Cucumbers: You can slice these cucumbers for a cool, refreshing snack! Or you can create a delicious Shaved Cucumber Salad with a Citrus-Cilantro Dressing! Yum!

2 Summer Squash: Try it in a Grilled Veggie Sandwich! It is also great roasted with some kohlrabi!

1/2 lb Green Beans: you can steam or blanch and roast or sautee w/ diced garlic and toss w/ toasted sliced almonds. You can also use them with your zucchini this week and make a Marinated Green Bean and Zucchini Salad!

1 Kohlrabi:  Tastes great roasted! Also try it cut up into stick-shapes, and enjoy it with your favorite veggie dip!

1 Bunch Torpedo Onions: Fresh red onions that are kind of like a big fat red scallion. Great for mincing as a base to a roasted beet salad, guacamole, balsamic vinaigrette, pasta salad. anything. use like a red onion they are just a little milder. 

1 Bunch Celery: If you are a true celery diehard you may enjoy celery sticks with peanut butter or cream cheese on our celery, but mostly this celery is about adding flavor to cooked dishes. If you are making any chowders or soups or stews or braised meats or stir fries, this celery is the perfect base. The autée culinary term, mirepoix, describes the essential basis of all sauces: onion, carrot, and celery. One CSA member decided to feature the celery last time it was in the share (the week I never was able to send the email). She made a cream of celery soup, using potatoes to give it body, and chicken stock and a little cream for richness. Oh, I should also mention that you can chop the leaves as a fresh herb, add them to your stockpot, or bunch and hang upside down out of the sun to dry. When crinkly dry, crumble into an airtight container and use all winter to season soups and whatnot. You could also blend the dried celery fine with kosher salt to make your own celery salt (Chicago’s secret ingredient to a great hot dog).

3 Heads Baby Lettuce: Enjoy in a salad. You can also add some shaved kohlrabi, sliced cucumbers and some radicchio from this weeks share too!

1 Head Romaine Lettuce:  Also great for salads! Try it in a Cucumber and Tomato Salad with Buttermilk Dressing!

1 Bunch Basil:Since this is a bunch with stems this could keep quite well in a glass of water on the counter. Just as with fresh flowers, make sure there are no leaves in the water ( you may have to strip some lower leaves) or the water will go bad. Basil leaves can also be plucked, dried, and preserved whole submerged in olive oil. As long as no leaves are poking out into the air, you can keep it like this in your cabinet. It will definitely keep in the fridge this way, too, but the olive oil will solidify so you should take out the jar twenty minutes or so before using. The olive oil will take on some basil flavor so you can use if for cooking or salad dressing once the basil is gone. Pesto is another choice – whiz in the food processor with olive oil, garlic, parmesan or pecorino cheese, toasted nuts, lemon juice, salt and pepper. I could eat the whole batch on wheat thins. 

1 Head Radicchio: We like just chopping the radicchio thin to add to lettuce for a tasty salad mix.  Also try it as a delicious pizza topping on a White Pizza with Radicchio, Mushrooms, and Gorgonzola Cheese!

3 Green Zucchinis:  Create some Zucchini Tots! Quick and easy way to create a side for a meal that the kids will love!


Posted 7/7/2015 11:53am by Christy and Chris Kantlehner.

No Seafood Today, Tuesday, July 7th at White Barn Farm.

Our farmstand will be back on track with seafood sales beginning this Friday, July 10th.

One Change: All seafood will now go through our cashier under the farmstand tent. Don't worry, your friendly seafood monger will still be taking your order and helping with your selection!

White Barn Farmstand will be selling seafood during the same times as before:


It may be another vegetarian entree night. No shortage of WBF veggies for options.

Come on by! We promise not to send you home empty-handed!

Thank you for your patronage, as always!!!


Posted 7/2/2015 9:23pm by Christy and Chris Kantlehner.

So sorry seafood fanatics, I somehow missed the memo that Jordan Bros. Seafood will NOT be here this Friday. Apparently, July3rd is the official holiday for our nation's birthday. 

I apologize for inconveniencing any of y'all who had included seafood in your weekend menu.

Since I am pestering your inbox, I may as well share some thoughts that were rushing to my head as I harvested bunches of basil this morning. 

With the upcoming holiday, my heart has been growing large with patriotism. not in the "'Merica" sort of way, more in the Serve Your Country Food sort of way. That is a phrase borrowed from one of my amazing friends, Severine von Tscharner Fleming,  mastermind and leader of The Greenhorns organization, whose mission is "To Promote, Recruit and Support New Farmers in America" I could get lost on a tangent all about Severine - look up Maine Sail Freight, Greenhorns Documentary, or most influential women in food&wine for a start. But back to the breed of patriotism fueling my spirit of late - it's more like the Woody Guthrie "This Land is Your Landsort of love for my country.

Growing food in the middle of suburbia is what I decided to do after my college education circuitously lead me to the concept of Sustainable Development. After attending Wrentham Public Schools since 2nd grade, going to KP North, and then KP High, I managed to get a full tuition scholarship to UMass Amherst (after #1 & #2 in the class declared noninterest in the school, the chancellor's award scholarship fell to my best friend and me who were luckily #3 and #4 at that moment in time). I vowed to never move back to boring Wrentham. I hoped one of my cousins might have an idea to keep my grandparents' home in the family and spare the land residential development.

Although as a child growing up in Rangeley, Maine I had enjoyed the idyllic setting of the Rangeley Lakes, Saddleback Mountain,beautiful rivers & waterfalls, meadows and forests, I still considered gardening to be yardwork, drudgery.  In high school I clearly remember dreading raking leaves.  Back in Maine, our evening entertainment was driving to Oquossoc to look for Moose or filling our cleaned out gallon milk jugs with the acorn picture on the screw top with fresh water from the spring. We lived in an adorable little cape my Dad built on Cottage Avenue, which was lined with wild strawberries and wildflowers that I would gather and bring to little old Mrs. Fox, our down the street neighbor. I collected dandelion greens for the other neighbors up the hill, and my mom would have us all foraging fiddleheads in spring and lowbush wild blueberries in summer, ala Blueberries for Sal. Kerplink, Kerplank, Kerplunk. except our blueberries went into small Ice Teasers (a brief 80's craze, I assume). When I harvest flowers these days at my family's homestead here in Wrentham and the moments of beauty strike me with wonder, I realize how much my childhood of gathering influences me. My mom grew big cultivated gardens, to round out the foraging. I remember the first time she steamed fresh spinach for me and put a pat of butter on top. I remember picking McIntosh apples from the trees my parents planted, the time my older brother Dave and his plastic cohort, Crane Man, "cut down the forest" in the raised bed that was my mom's carrot planting. I remember our fatso gun-shy beagle, Daisy, constantly hitting up our compost pile. I remember hiding in the rows of corn, to see if my parents would miss me. Do I digress?

That childhood planted in me a deep appreciation of nature and in particular, open spaces. Our farm sits on prime agricultural land - we have incredibly few rocks, level land, and although the soil is pretty sandy, our soil is made ideal by amending with organic matter - by addition of compost or growing and turning in cover crops (grains and legumes grown to feed the soil, not to harvest and sell). 

Here are some reasons I think it is important for a farm to be here. Especially a farm that uses no chemical pesticides (we have used a certified organic insecticide exactly three times), no herbicides, no fungicides:

WATER TABLE. Rather than impermeable surfaces such as paved roads or asphalt shingled homes atop concrete foundations, the area on which we crop absorbs rainwater, filters it through the roots of our plants, networks of mycelium which run through the soil structure, and finally the soil particles themselves. We use compost and slow release certified organic fertilizers on our crops, not fully soluble fertilizers that can release excess Nitrogen and Phosphorous into our watershed.

HABITAT. The turkeys are one of our worst pests (they just love to demolish Romaine), but gosh darn it, it is pretty awesome that such a large wild animal can persist despite the immense infestation of humans in this region. Same for deer, fox, coyote, possum, raccoons, pesky squirrels, rascally chipmunks, darn diddly darn woodchucks. and what about the birds?? Goldfinches, Cardinals, Blue Jays, Chickadees, Robins, Mourning Doves, Nuthatches, Downy and Red-Bellied Woodpeckers, Hummingbirds, Purplefinches, sparrows galore, grackles, crows, Red Tail Hawks, and the Great Blue Heron commuting overhead from Lake Pearl to the Trout Pond. and what about the insect world? Yes it is infuriating to watch striped cucumber beetles devastate your curcurbits, or those nasty colorado potato beetle larvae squish their gross orange guts all over your shirt and your face. But finding the swallowtail butterfly caterpillar on your parsley and seeing huge brown praying mantis, brachonid wasp eggs parasitizing tomato hornworms, darling ladybugs, aphidius colemani wasps mummifying aphids and hatching out of them. Madness! And then there is the plant world. and the microbial world. These creatures deserve to live just as much as human beings. We are an interconnected web of life, their existence is actually important to our own.

FOOD SECURITY. If so many people are going to live in this region, it is a good idea to preserve some prime agricultural land for producing food. In times of crisis, diversity is so important. We need little pockets of food production everywhere. What if the drought in California does not stop? What if transportation as we know it becomes impossible? I have a 2 year old son who is the seventh generation in our family to live at our farm. We need to think seven generations ahead as the native people of this land did. What if erratic weather patterns and strong storms ruin crops in a major food producing region? Small farms everywhere make our population more food secure.

NATURAL BEAUTY. Daily doses of beauty are what make life wonderful.

COMMUNITY. Human societies come together around food. Feasting is the most common form of celebration. A hub of local food producers gives a community a common bond. A farm has to produce more than they can sell in order to offer the best, most marketable produce. The excess supports the less privileged of us in the community. White Barn Farm donates to three food pantries a week: Plainville, Franklin, and Wrentham. We also donate plants to community gardens in Norfolk, Wrentham, school gardens, and at two YMCA gardens.

FLAVOR. Fresh food tastes delicious. Farmers who are passionate about their crops and become enchanted with the seed catalogs in the winter, and have the advantage of not having to ship their wares far, far away can grow varieties of crops that are selected for taste and beauty, rather than shipping ability.

BIODIVERSITY. This is covered by both habitat and flavor, above. Maintaining a market for seed producers who grow their seeds organically, open pollinated, or using old fashioned hybridizing is muy importante!!! Genetic Modification is pure human hubris, in my opinion. When you buy a purple kohlrabi, a lemon cucumber, siberian kale, etc. you are supporting vegetable breeders, and a continued diversity of vegetable varieties.

If you are still reading, you are a trooper.

Thanks for listening to my take on patriotism!

Happy Birthday USA! We wish you fantastic feasts!!!



Posted 7/1/2015 3:10pm by Christy and Chris Kantlehner.
Stock up on Friday (or sooner)!!!
summer squash
As usual, we are open all week, Tuesday - Friday: 10am to 6pm.
Jordan Brothers Seafood Truck will not be at the farmstand on Friday, July 3rd
Huge Thank You to all of our FABULOUS customers. Yes, we mean you!
Hope we aren't inconveniencing anyone with our typical, last minute notice . . .
All week, there are megatons of produce to rake in for your 4th of July celebration:
  • Cabbages - Napa, Green, Red, and our personal fave, "gnome"
  • Radicchio & Fennel (try something new on the grill!)
  • No shortage of variety in the Summer Squash department: Zucchini, Yellow Squash, Zephyr summer squash (w/the green end), Sunburst Patty Pan, and the light green Lebanese variety, Segev, (maybe even golden zucchini - not sure if they are picking yet)
  • Cucumbers! We have an entire high tunnel dedicated to trellised cukes. Traditional spiky skinned slicers, cutie picklers, smooth delicate slicers, and Picolino, a mini smooth skinned slicer
  • the Allium (onion family) selection is at its height: Scallions, Garlic Scapes, Fresh Sweet Pearl Onions and Purplette, red pearl onions, Torpedo Onions. All excellent on the grill!! Scallions add that special something to a slaw, salad, egg scramble, etc.
  • Beets - Roasted Beet Salad - try matching with diced fresh red onions, avocado and a balsamic vinaigrette.
  • Lettuce. Salad is just what the body wants to eat when it is hot out!
  • Peas!!! Farm Candy! Sugarsnap, snow, and even some shelling peas this year.
  • Broccoli is still coming in
  • Kale and Chard are still going strong for all you greenaholics.
  • Fresh Zinnias and Black Eyed Susans will be available as soon as I have some time to put them together
  • Kohlrabi - the new cult vegetable
  • Those ruby red Radishes are just gorgeous on a salad and Bok Choy makes a wonderful salad with that magic peanut sauce. search our recipe page
  • Finally, make it all pop with Fresh Herbs!! Parsley, Rosemary, Basil, and Mint, while supplies last!
  • Also, there will be plenty of farm fresh Eggs, Franklin Honey, Massachusetts Maple, Iggy's Bread, and Sheldonville Roasters Coffee Beans

Our Farm Wedding 

Friday, July 3rd, will be the 4th anniversary of me and Chris getting married at the farm! Our anniversary happens to fall on our 3rd annual Tie-Dye Friday for our farm crew, when we make tie dye t-shirts, socks, etc and have a cookout, during which we all bond and become a strong team for enduring the sometimes grueling work of farming day in and day out.

Some businesses offer "Casual Friday" to their employees, but at a farm you are way beyond "casual" every day, so we have instituted Tie-Dye Friday. Not everyone always remembers or has a clean tie-dye on Friday, but it is always a hoot when we all find ourselves standing strong in tie-dye harvesting on Friday morning! We get such a charge out of it that we are extending Tie Dye Friday to our customers!!!

You will get $2 off your purchase of $10 or more if you shop sporting tie-dye - Fridays only, of course :)
 Zach Wearing Tie Dye
Posted 6/30/2015 2:50pm by Christy and Chris Kantlehner.


Hello CSA members! Below is a list of what is included in your box this week, followed by some great recipes!  

1 Red Romaine Lettuce: Romaine lettuce is great for salads, especially a homemade Caesar Salad!

1 Green Romaine Lettuce: Fantastic for salads, and it is perfect to include in a homemade Caesar Salad as well!

1 Bunch Radish: Add thinly sliced or grated radishes to your lettuce for a simple, lovely salad. or try this neat Radish Butter served on a slice of good French bread. 

1 Radicchio:This is a bitter "green" and makes a wonderful foil for rich cheeses. An easy great way to use Radicchio is to just cut it in half, cut out the core and slice it in ribbons to add to your salad. Roasted Radicchio is also a fantastic way to use this green. Radicchio may also be grilled: Cut the head into halves or quarters, leaving the core in place (to hold the leaves together). Brush with olive oil and season with salt and pepper. Find a cool spot on the grill and turn the radicchio as needed to wilt it. After grilling, drizzle generously with olive oil and flavorful red wine vinegar; add S & P and serve.  

1 Green Zucchini:Most people are familiar with our friend the zucchini! We've been loving cutting them lengthwise and drizzling with olive oil and sprinkling with salt and pepper to put on the grill. I like to grill them before the other stuff so you are not tempted to undercook them as space becomes scarce or everything else cooks faster. A little bit of attention to getting the perfect tenderness on grilled zucchini makes a big difference.

 1 Sejev Zucchini:This zucchini can be used just like a regular green zucchini! Try it in Zucchini Oatmeal Chocolate Chip Cookies!

1 Summer Squash: A delicious Marinated Zucchini and Summer Squash Salad is a great way use these veggies in your share this week!

1 Green Cabbage:It's surprising how sweet fresh cabbage tastes. These are the type of cabbage most often used to make cabbage rolls, too. Blanch whole leaves and roll a stuffing into them (rice, mushrooms, and ground beef are common, but be creative!), then bake in a casserole dish with tomato sauce or some combo of wine and broth. Cabbage can certainly be stir fried. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. I've had delicious Asian style slaws or ones with dried cranberries and nuts. You can also cook this cabbage down with onions for a lovely accompaniment to sausages or pork. How about cabbage curry? What about fish tacos? I always recommend making fish tacos when cabbage is around. Just grill or roast some white fish, thinly slice and chop the cabbage, seasoning with a pinch of salt and pinch of sugar to break it down a little while you prepare everything else. Make the special magical sauce - sometimes we do sour cream (maybe a little mayo? a squirt of ketchup?), lime, hot sauce. Meanwhile, fine dice some white onion and toss with chopped cilantro, a pinch of salt, and a squeeze of lime juice. Use flour or corn tortillas -warmed on the grill or in the oven - to wrap up the fish, cabbage, onion & cilantro, and magical sauce. Serve with some rice (perhaps jazzed up with some butter, cilantro and scallions) and voila! ole! yee haw!

Garlic Scapes:Make some homemade Ranch Dressing using your Garlic Scapes this week. It will go great with the Romaine Salads!

Fresh Onions: Many of the recipes, inlcuding the Ranch Dressing and most Cole Slaws use onions! Enjoy!

Kohlrabi: Create some golden, crispy Kohlrabi Fritters! Yum!!

Fennel: If your already going to be doing some grilling, try making Grilled Fennel!

Kale: Enjoy your kale in a salad, smoothie, or make some Kale Chips!

Just a reminder to bring back your CSA boxes! We love to reuse them as much as we can. Another reminder that we are closed on Saturday, July 4th. Enjoy all your fresh veggies, and have a fantastic week! 

Posted 6/24/2015 1:14pm by Christy and Chris Kantlehner.
Hello CSA Members! We have another great box full of fresh vegetables this week. Take a look below for some delicious recipes!
4 Lettuce: These heads of lettuce are great for chopping up and using them for salads. Enjoy!
1 Fennel:Throw these babies on the grill as part of your summer cookout spread! The licorice flavor mellows a bit when cooked, and it tastes great seared on cast iron with a simple marinade with lemon and olive oil. Throw it on a bed of cous cous or quinoa!  
Bundle Chard: Cool down this summer with a refreshing Green Smoothie!
1 Gnome Cabbage:Pointy headed green cabbage. The first choice for this weather/season is a cole slaw. The snap peas, fresh onions, carrots, and fennel could even join the party! If you want a hot side dish give this yummy cabbage with butter a try.  
Bundle Carrots: Shaved carrots can be a great to add to your salads and cole slaw this week! Also great raw for a summertime snack.
2 Zuchinni:  Cook up some quick and easy Zucchini Fries to add to your dinner!
Bundle Fresh Onions:These will keep freshest in the fridge (treat them almost as a scallion). Good-looking green tops can be used like scallion greens. The bulb is a nice sweet onion. Perfect for a quick pickle, dicing to put on a hot dog, halving to put on a skewer to grill, as a base to tuna salad, or anywhere you would normally want to have an onion. 
Kohlrabi: This green circular shaped vegetable can be chopped up into the shape of matchsticks and used to create Kohlrabi Pickles!
Bundle Dill: Create a homemade Ranch Dressing for your salads using this fresh bundle of dill, along with the garlic scapes from this weeks' share!
Garlic Scapes: Garlic Scape Pesto is a wonderful dip or spread with crackers, as well as a great dressing for pasta dishes!
Pint Sugar Snap Peas: Eat them raw for an addictive snack! Also try them as a " Christmas in July" Sugar Snap Pea Pasta dish, and you can use the Garlic Scape Pesto has a dressing for it!
Posted 6/16/2015 2:56pm by Christy and Chris Kantlehner.


Hello CSA members! Lots of wonderful new vegetables in this weeks' share followed by some great recipes below to use them with!


3 Lettuce heads: Enjoy your salads this week!

1 bunch Garlic Scapes: Create a delicious Garlic Scape infused pesto as a dip or as a pasta sauce.

1 bunch Scallions: Scallion Couscous is a delicious side than is great paired with fish, chicken or pork.

1 Napa Cabbage: Napa is much more tender and sweet than other cabbages. If you are making a slaw with it, a much lighter dressing can be used than with your usual green cabbage. I like sliced Napa in a wrap sandwich (particularly with buffalo chicken, parsley, chunks of blue cheese, and shredded carrot). It is mild enough to add to a regular green salad. It is also nice for adding to a stir fry for the last few minutes. A great stir fry to add Napa Cabbage to is a Beef and Napa Cabbage Stir Fry.

1 Kohlrabi: The bunch of small purple-skinned veggies that look like they just arrived from outer space. Kohlrabi is in the broccoli, cabbage, kale family and it is technically a fat stem, although it looks a little like a root. Indeed, it can be treated a lot like a root. It is good raw or cooked. The easiest preparation is to peel the outer skin and slice it into veggie sticks for snacking with a creamy dressing. (Hot tip: slice the bottom of the bulb off so it has a flat surface to sit on the cutting board – then use a knife to slice off the peel from the top down.) It can also be grated for a fresh slaw. I enjoy roasted cubes or rounds of kohlrabi – it doesn’t take long to cook through – it’s much more tender than a potato or a turnip. Kohlrabi can also make fantastic chips, with just a few additional simple ingredients.I looked up some recipes and found that kohlrabi is popular for Indian curries.

2 Cucumbers: Cool off this warm week with some refreshing Rosemary Infused Cucumber Lemonade!

Broccoli: Pasta salad is nice with broccoli. How about some sesame style noodles with broccoli served cold for lunch. Kids have been giving positive reviews of the fresh broccoli flavor – plain old steamed will do the trick there. Butter or mayo for toppings only if demanded. Lemon and Broccoli are certainly complementary in a pasta dish, particularly with a white wine sauce including butter and finished with parmesan. 

1 Bunch Cilantro:  A Crisp Cucumber Salsa is a great way to use the cilantro and cucumbers from this weeks' share! Great for these hot summer days!

Enjoy the share this week, and thank you for supporting the farm!!


Posted 6/11/2015 3:40pm by Christy and Chris Kantlehner.
Hi everyone! It's been too long since I wrote to you! Time flies when you're having fun farming!
Soraya's Logo
In case you haven’t noticed, our Summer Farmstand Hours have started!
Hours through October 31st:
Tuesday through Friday: 10am to 6pm
Saturdays: 10am to 2pm
Jordan Brothers Seafood Truck: Tuesdays and Fridays 2pm to 6pm
Now for this week's News:
  •   Sweet Pepper Plants: We sold out of sweet pepper seedings the first day of our plant sale on May 16th. We now have planted the farm’s pepper field and leftover plants have been potted up into 4inch pots for $3. See the updated inventory for details!
  • We have potted up any remaining tomato plants into 6inch pots, which are $5. In addition, certain varieties of tomatoes that sold out early at the plant sale and were left over from our field planting have been potted up into 6inch pots. So check the list to see if any of your previously “sold out” favorites are back.  
  • Broccoli: Today we harvested the first broccoli of the season! While supplies last! 
  • Sugar Snap and Snow Peas: a.k.a. “Nature's Candy” are ripe and ready! See if you can make it home without eating them all!  
  • This weekend, Chris' brother Patrick is getting married to the Lovely Lesley at a summer camp in New Hampshire! We are proud to be providing flowers for their wedding reception and bridal bouquets. However, as a result, there may be a shortage of fresh cut flowers at the farmstand this weekend. If we are lucky, Sarah will put together a few bouquets and jelly jar bouquets for all to enjoy!

Also, due to the wedding, Chris and Christy will be absent from the farmstand. White Barn Farm will be left in the care of our fabulous farm crew (in order of tenure at WBF): Ben, Karen, Zach, Dan, Sarah, Paige, and the all-new for 2015 weeding crew! Maybe even more special cameo appearances by other WBF alums. So please be patient, compliment their good work, and only constructively criticize! They are sure to accept tips, verbal and otherwise this weekend! Just kidding about that last part (kind of).

We have the best customers in the world! Can’t wait to feed you all the good stuff cropping up in our fields!  

Take it easy!!!

Christy, Chris, Graham, and the WBF CREW