Welcome to the blog.
Posted 8/13/2014 9:37am by Christy and Chris Kantlehner.

 Hello CSA Members!!! Hope you are enjoying tomato time! The farmstand is closed today (8/13) due to bad weather. If you forgot to pick up your share yesterday (six of you!!) feel free to come by the farm and get it today. We are here, we're just not putting one of our employees under the tent during lightning strikes! Just park in front of the white barn (across the street from the farmstand) and give me a call or text when you get here (774-210-0359). I'll run and grab your box for you. We can sell seconds tomatoes (10 lb minimum) and Iggy's bread, too.

Here is what you had in your box this week:

5 lbs slicing tomatoes.  These are top notch slicing tomatoes. I like mine on top of a slice of toast with cream cheese or a nice baguette and goat cheese. I always finish a slice of tomato with a pinch of salt and grind of pepper. Chris is a tomato and mayo sandwich monster. My brother, Will, is a Caprese Salad die hard. That is just fresh mozzarella slices, fresh tomato slices, sprigs of basil, salt, pepper, and tasty olive oil on top. Sometimes I jazz it up with some finely diced red onion or shallot and balsamic vinegar as well. *Just as a note, Late Blight has been found in the area, which will probably affect our tomato crops. Although this will make our tomato season a bit shorter, the short season will be extremely plentiful!

Pint cherry tomatoes. yum. snack em. or slice in half with a serrated knife and put on a green salad or with diced, peeled cukes, feta, herbs (like mint, basil, or parsley), s&p, oil & vinegar

3 Italian Eggplants. – These are great cubed, tossed with oil and roasted, or for Eggplant Parmesan. 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

2 bell peppers. Bell peppers can be used for so many different things. Get creative with stuffed peppers, use it for soups, make a pepper slaw, grill them and add to a cheesesteak sandwich, sprinkle on a pizza, make a salsa with them, throw it in a stir-fry, the list is endless!

1 silver slicing cucumber, 1 regular slicing cucumber. This silver slicer is characterized by its excellent, mild flavor, its juicy texture, and its smooth, thin skin. You'll be able to tell the difference from its creamy, white color! 

2 heads lettuce.

Specialty sweet peppers. we love to slice these in rings on our salads with some tomatoes, cukes, and red onion. add some feta and yummy olives for a homemade greek salad. also great grilled, in strips for straight snacking, on a pizza, in a stir fry or base for rice and beans. taste, compare, and enjoy!

Couple hot peppers. Here is my friend Sonya's recipe for some delicious salsa. It features a few of the veggies that you'll find in your share this week!  

This can either be made chunky by chopping all ingredients, or smooth by processing them in the food processor. You need 2lbs Tomatoes , 1-3 Hot Peppers (how much depends on how hot you want it!), 1 bunch Cilantro, 1 Sweet pepper, 1 small Onion, 1-2 cloves of garlic, 1-2 TBSP Lime or Lemon juice (or vinegar), Salt+ Pepper. Its recommended to add the hot peppers slowly so you don’t overdo it!

and a sunflower

Posted 8/13/2014 8:34am by Christy and Chris Kantlehner.

Hello Everyone! 

Although this is a much needed rain spell, heavy thunderstorms and flooding are predicted for the remainder of the day. We don't mind rain, but Lightning - ay ay ay! In order to make sure our employees and shoppers are safe, we are going to keep the farmstand closed today, Wednesday, August 13th. We apologize for any inconvenience.

I got a text this morning from a customer asking if we had seconds tomatoes to sell since it is such a great day for cooking! The answer is yes! We will have our "seconds" available for sale by appointment - call or text me (Christy) at 774-210-0359. There is a ten pound minimum and the price is $1/lb. With the quantity of tomatoes coming out of the field right now, the seconds are actually quite beautiful and can easily be hacked to perfection for a chopped salsa, tomato sauce, soup, or jam, gazpacho, even an heirloom tomato caprese salad. We also got our Iggy's bread delivery as usual, so that would be available if you were coming for tomatoes anyway. The "tomato rummage sale" is packed into the little red pickup truck parked safely in the right bay of the barn. Make an appointment if you'd like to get some processing tomatoes. Get your serrated knife and wooden spoon ready, clear some space in the freezer or sterilize those jars!

Thank you for understanding!

Christy and Chris at White Barn Farm


Posted 8/11/2014 3:49pm by Christy and Chris Kantlehner.

Tomato Time! the frenzy has begun! Get in on the goods!

cherry tomatoes       tomato rainbow

Summer Crops are in full swing at White Barn Farm!

Cucumbers and Zucchini/Summer Squash are $2/lb ($3/lb for lemon cukes)

Large Italian Eggplants are $2.50/lb ($4.50/lb for specialty eggplants)

Onions and Fresh-Dug Potatoes are $2/lb

Tomatoes are $3/lb 

Sauce-type Tomatoes (Roma, Amish Paste, etc.) are $2/lb

Seconds Tomatoes - soft, cracked, or otherwise damaged 'maters that you are willing to cut off imperfections and use immediately for roasted tomato sauce, tomato soup, a big tomato salsa or salad are $1/lb (10 lb minimum). I like to think of this as the tomato rummage sale. Ask the farmstand person for a box to fill!

Bulk (10 lbs or more): Heirlooms $2.50/lb ($25/10lb box) and Red Slicers $2/lb ($20/10lb box)

Now is definitely time to make:

Shaved Zucchini Salad with Parmesan and Pine Nuts

Gazpacho. Here is a link to Ina Garten's recipe. Gazpacho can be infinitely varied by varieties of sweet peppers, colors of tomatoes, quantities of cucumber, etc. Use this recipe as a basic guide if you've got something beautiful inspiring you!

Eggplant Caponata. This will keep in your fridge for several rounds of antipasto.

Tomato Galette

BLT's, Tomato-Mayo Sandwiches, Crostini spread with goat cheese and topped with a slice of delicious tomato. Don't forget the pinch of salt and grind of black pepper for each slice!

It's the perfect season to taste test all of the different tomato varieties - colors, shapes, and sizes - with your kids, your friends, etc. You could even have guessing contests, scientific style blind taste tests - have fun! Tell us about your results!

one sad note: Tomato's best friend, Basil, has been taken out by Basil Downy Mildew at our farm this year. You will have to source your basil elsewhere!!!

We hope you have been enjoying all the veggie productivity this year!!! What a beautiful summer. As you all race around trying to squeeze in all the summer fun you can, remember to stop by for some healthy and freshly harvested veggies grown right here in Wrentham using organic methods. This week we will actually have more of those delicious carrots coming over from Dover, too. Their farmer, at Vanguarden CSA, is also dedicated to organic growing.

Summer Hours continue to be:
Tuesday to Friday 12pm to 7pm
Saturdays 10am to 2pm
Jordan Brothers Seafood Truck: Tuesdays & Fridays 2pm to 6pm

Thank you for all of the continued support! Special thanks to those who donated some canning jars in response to the last email and to those of you who brought back your old-fashioned jars for flowers. Hey! That reminds me - Sunflowers are in, too! Dress up your Place with some Sunnies!!!

See you Soon!

Christy, Chris, Graham and the Crew at White Barn Farm

Posted 8/7/2014 4:41pm by Christy and Chris Kantlehner.


CSA Box 11: the halfway point.

Summer produce is at its peak and I hope you're enjoying it!

2 heads of Lettuce.

Bell Peppers.  Peppers and onions are a classsic 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. I've also just added some new recipes to the website that can use your peppers. Check out the Eggplant dip recipe at the end of the email or the Greek Salad with Cherry Tomatoes.  

Cucumbers. If you didn't read my "Cucumber and Canning Jar" email, check it out for some great new cucumber recipes. If you didn't receive the email, you can check it out at the "What's New" section on our website at

Hot Pepper. Use for fresh salsa or if you want a spicy veggie mix for your burritos. Or throw some spicy rings on top of a tray of nachos. yum. discard the seeds if you want less heat. and for goodness sakes do not touch your eyes without washing your hands after you've handled hot pepper seeds

Candy-striped beets. These pink-skinned beets are candy-striped inside when you slice them. I recommend, as usual, roasting these beets (especially if you have the oven on anyway - just make a little foil pack and put them in on a baking sheet to catch any drips) The stripes blend together after cooking to make a pretty rose colored beet. The nice part is that you will not stain your hands, cutting board, dish towel, tablecloth, etc when peeling them. Roasted beets and goat cheese are a splendid combo. 

Italian Pole beans. These are the large flat beans that are known for their great flavor! They are also characterized by stringless pods and their tenderness. 


Cherry Tomatoes. These small, sweet tomatoes are perfect for slicing in half and adding to a salad. Or eat them as a healthy and delicious snack with your favorite veggie dip or hummus!

New Potatoes. Scrub if necessary. Boil and eat with butter and salt. These potatoes are sublime. Usually potatoes are a storage crop that we consider a staple. These potatoes, dug before the tops have died back and the skins hardened, are more of a fresh vegetable. Once dry, they will store in a plastic bag in the refrigerator. These would be terrific for a warm potato salad. Just boil them whole until tender (not until totally blown out and waterlogged), drain and return to their pot with the lid open a crack to let the steam escape. Once they are cool enough to touch, quarter or halve them so they are a good size for potato salad.  Meanwhile sautee your fresh onions and chop some fresh herbs as well(parsley or fennel tops, perhaps?). A few strips of bacon diced up never hurts, if you like that sort of thing. Once the onions are to desired tenderness, throw in the potatoes, season with salt and pepper, add the herbs, and drizzle with some tasty olive oil and the juice of one lemon. You can add mayo or butter or really whatever your heart desires at this point. Snap peas are a wonderful addition to the party and kale has proven delicious as well. Be creative and enjoy the taste of a fresh potato.

Ailsa Craig Onions. Use these fresh onions with your peppers to make delicious fajitas! There are plenty of fajita recipes out there but here is one of our favorites- Classic Fajitas. Top a pizza, salad, sandwich, salsa etc with these!

Asian Eggplant. Longer and thinner than the Italian type – also earlier to ripen. It is a nice tender type of eggplant with very small seeds. I've never salted and drained Asian Eggplant before cooking with it as some might do with large Italian eggplants. 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. Or try this Eggplant Dip that will use your pepper, tomatoes, and onions, too!

Posted 7/31/2014 11:05am by Christy and Chris Kantlehner.

Howdy Team!!!!

If you have one of those old-fashioned quart mason jars that our mason jar sized flower bouquets come in, bring it back to the farmstand! You will get your deposit back and we will get our jars back to put more flowers in!!! If you happen to have been amassing old fashioned quart mason jars and still haven't found a use for them all - bring those too. We'll still give you $2 per jar (that's the refund when you return them). Just the old fashioned ones with the wire bail.

If you have dozens of modern mason jars you have no idea what to do with - bring those by and we will put them to good use (no refund for those, just the intangible reward of knowing your farmers will fill them with pickles). We just used nearly every jar in the house to fill with bread and butter pickles!!!

That brings me to my next point: Are you ready to PICKLE?

You can get a half bushel box of slicing cukes for $20 (that's about a buck a pound)

This is the time to do it. The abundance is now!

Here's a bread and butter pickle recipe. We even have the onions and green peppers!

If you're not into sealing the jars in the hot water bath so they can be shelf stable, just close the lid and put them in the fridge. Bring them out every time you make a sandwich or serve pulled pork sandwiches. They'll be gone in no time.

If you're not the pickling type, how about some other cucumber-centric preparations:

Korean Beef Lettuce Wraps with Japanese Cucumber Salad

cucumber water. now that was easy. just put some slices in cool water and let rest in the fridge for a bit. how refreshing.

chilled cucumber soup an elegant make-ahead starter for a dinner party 

pita crisps w/ cucumber dip. perfect appetizer to bring to a friend's Cookout (or Cook-in if we really get some of these scattered thunderstorms)

crisp cucumber salsa our hot peppers are here, too!

cucumber limeade or rosemary cucumber lemonade. make it boozy if it's cocktail hour. . .

Green Zebra-Cucumber-Avocado Gazpacho. Since our Green Zebra tomatoes aren't ripe yet, try orange blossom or golden rave or any other yellow or orange tomato at the farmstand.

Greek Salad with Cherry Tomatoes Our cherry tomatoes are beginning to ripen in earnest!

Harms Family Farm delivered Chard, Kale, Lettuce, and Basil again this week. Thanks to sweet Sonya for making the delivery all the way from Brookfield, MA. AND for keeping the greens coming! All you juicing and green smoothie fans don't need to skip a beat. But you should definitely add some cucumbers . . . 

Thanks everybody!!!

See y'all soon!!!

Posted 7/31/2014 10:25am by Christy and Chris Kantlehner.

Hooray double digits! We can't believe we are already in our 10th week of the CSA, the summer is really flying! We received a deluge of much needed water on Monday morning, so some newly transplanted crops got a drink and the soil has enough moisture for us to start seeding some cover crops, fall turnips, and cool weather fast growing crops like arugula, radishes, and cilantro. For the next little bit, however, you will be experiencing truly summer boxes. onions, peppers, eggplants, tomatoes, cucumbers, and zucchini. even a taste of organic sweet corn this week!

Box 10:

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. I made a delicious potato salad the other day using finely diced celery and red onion with some lemon juice, mustard, and mayo tossed with leftover new potatoes that had been boiled and mashed with a little butter and parsley the night before.  You could also make a cream of celery soup, using potatoes to give it body, and chicken stock and a little cream for richness. You can even 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)

Torpedo Onions. Torpedo Onions are the small, purplish, elongated onions you will find in the quart container. This is a fresh onion with sweet flavor and tender flesh. It's often mistaken for a large shallot and indeed you can use it in a similar way - diced up fine for a salad dressing.  You'll notice sets of translucent purple and white colored rings once you peel or cut the onion. Because of it's sweet flavor, you can definitely enjoy this raw. They are also great to sautee or roast with some veggies!

Purple Potatoes. I guess purple is the color of the week! Here are some more purple items in your mystery box. Purple potatoes are usually dry, starchy, and earthy - you might notice a hint of a nutty flavor. These extra nutritious potatoes contain the antioxidant anthocyanin which boosts your immune system and is good for cancer prevention. Just like any other potato, purple potatoes can be roasted, boiled, baked, and fried. They pair well with poultry, savory herbs, and cheeses. Last night one of our incredibly hardworking field crew guys, Dan, pan fried onions, thin sliced potatoes and once they were tener threw in some cheese and a couple eggs to make it a complete meal. Add some chopped parsley and you have the perfect one dish meal with endless variations possible.

1 zucchini, 1 summer squash.

2 bell peppers, 1 cubanelle pepper. The cubanelle pepper is the lighter green elongated pepper you found in your box. It is known for it's sweet and mild taste. It also has a thinner flesh compared to the bell peppers. They are great cooked or raw. Slice it up to add to a salad or a salsa. I've also seen a lot of recipes out there for making stuffed cubanelle peppers. Bell peppers have more of a crunchy texture, but are great for all the same uses! They are so nutritious, too! Bell pepper slices are great in bread and butter pickles . . . . 

Parsley. I just can't get enough of this parsley. There are so many different uses for it! You can use it in a marinade, add it to homemade (or store-bought) hummus, add it to salad dressing, use it on potatoes (in any form), add to salsa, store it, dry it out, etc! Get creative and discover your favorite way to use this delicious and nutritious parsley.

3 heads of lettuce. 

1 red tomato, 1 heirloom. You'll find two varieties of tomatoes in your box this week- one heirloom and one red tomato. And they sure are delicious! Slice them up for your sandwich, to top a salad, or just as an afternoon snack. Our little guy Graham has been loving tomato and cheese to go with his lunch! He also loves helping to pick the cherry tomatoes in the green house. We're getting more and more each day so you can expect more soon!

4 ears of corn.  This corn is probably much much smaller than what you'd find in a grocery store. This variety is an organic seed variety called Spring Treat - its main feature is earliness not enormous size or super enhanced sugary explosions. We know that we're not a big corn farm, so this is just a treat! Hope you enjoy it! If you have more than four people at the table and corn on the cob is not a good idea try making a red onion, corn cut off the cob, and diced tomato salad - dress with some balsamic and olive oil, finish with basil or parsley and some fresh grilled croutons if you want to follow in Al Forno's footsteps :)

4 Cucumbers. And the cucumbers continue! What a year it's been for cucumbers - this is our best yield in 6 years. Yesterday we had our annual "Pickle Party" which consisted of enlisting any workers, babysitters, friends, or relatives who happened to walk by the kitchen to join the fun! Through our day-long process, we turned hundreds of pounds of cucumbers into tasty bread and butter pickles. It was a long process, but it sure is worth having homemade pickles for the rest of the year. We hope everyone is enjoying this years harvest as much as we are! If you are starting to feel all cucumbered out, remember to enjoy them now before they are gone! I added lots of new cucumber recipes to the website today - so make sure to browse the recipe page. Don't forget to go there regularly and search by veggie.

Thanks for coming along during our fabulous veggie journey. Tune up and tune in for tomatoes very soon!!! 


Posted 7/23/2014 3:12pm by Christy and Chris Kantlehner.

Happy Wednesday! Hope everyone has been staying cool during these hot summer days. Here are the veggies you found in your box this week.

Box 9:

Aisla Craig Onions.  These are the large, fresh, and sweet onions you found in your box last week. You can use them any way you would usually use an onion. Here is a recipe one of my farmer friends, Sonya, sent me for Polenta: Sauté onions and garlic in some butter and/or oil in a cast iron fry pan (whatever size you want to fill with polenta) until nice and browned (add other veggies if desired, peppers, broccoli, tomato) add dry polenta and salt (depending on your liking).  Her recipe calls for 3cups water to 1 cup polenta (corn grits), add half water half milk (or some cream) and some shredded cheddar.  Stir it all up, let it simmer on low for 5-10 minutes until a lot of the liquid is soaked up, then let sit for 20 minutes. Spoon or slice and enjoy.

Cucumbers. More cucumbers here! Here is another recipe from my friend Sonya for making Quick Pickles. Easy to make and tasty to eat!

Ingredients: 2-4 cukes, 1 bunch scallions, 2-3 garlic scapes, 1 T dill, 1 cup hot water, 2T maple syrup, honey, or sweetner, 1 T salt, 3 T cider vinegar. 

Directions: Slice each cuke lengthwise into 8 sticks, or into rounds. Chop scallions. Alternate layers of cukes and scallions in a non metal dish. Chop and scatter garlic scapes and dill on top. Mix water with maple syrup and add salt to dissolve; add vinegar and pour over cucumbers. Cover and refrigerate at least 6 hours. note: When ready to replenish, add 1 T vinegar and 1 rounded teaspoon maple syrup to the brine and add more sliced cukes and scallions as needed. prepare a fresh solution after 2-3 batches.

Zucchini. We hope everyone is loving all of this zucchini as much as we are! And if your kids aren't, try this recipe for Zucchini Tots! They may be surprised at how great these taste. Running out of uses for Zucchini? How about for breakfast or a great afternoon snack! My mom got this recipe for Zucchini Bread from a farmer in Maine and it sure is delicious!

Summer Squash. Here is a fun way to eat and serve your summer squash. Try making these Vegetable Boats!:

3 summer squash; 1 Tbspn butter; 1 Tbspn olive oil; 2 Tbspns finely diced onion, 1 cup ricotta cheese, 1/3 cup grated parmesan cheese, 3 Tbspns dry bread crumbs, 1 egg, 1/2 tspn salt, 1/8 tspn ground pepper, 2 Tbspns salsa.

Directions: For Grilling: Halve zucchini length-wise, scoop out seeds. Grill or broil halved zucchini brushed with oil and sprinkled with salt (should be edible, but still firm.) Cut in halves. Seperately, in a skillet heat butter and oil over medium heat. Add onion and cook until soft. Transfer to a bowl and cool slightly. Add ricotta, 1/4 cup parmesan cheese, 2 Tbspns bread crumbs, egg, salsa, salt, and pepper until blended. Now, spoon the cheese mixture into the "boat" zucchini halves. Sprinkle remaining parmesan cheese and bread crumbs on top. Bake filled pieces at 400F or grill until cheese browns.

Fennel. Slice thin and eat as raw salad with shredded parmagian and oil, roast, grill, or sauté, you can even make a gratin with it! Here is a recipe for Fennel Dip. It goes great as a dip or as salad dressing.

Ukon Gold Potatoes. Here is a recipe that uses both your potatoes and squash! Try this delicious Potato, Squash, and Goat Cheese Gratin. Or try this fun and easy recipe for Potato Puff Balls! Beat together 2 cups warm mashed potatoes, 2 tbs. chopped parsley, 2 tsp minced onion, salt, and 2 egg yolks. Beat 2 egg whites until stiff and fold in other ingredients. Bake in oiled muffin tins @350 deg. until browned. Yum!

1 Tomato. And so it begins! Tomato season is officially here. There weren't too many ready yesterday, as they have just started to ripen, but we were able to put one in everyone's box for a special treat this week! And there will be plenty more where that came from. We will be picking more and more each day, so get those tomato recipes ready!

Eggplant. It’s amazing how far one sliced eggplant can go.  It all depends on the thickness of the slices. I usually don’t bother with salting and draining and rinsing. I just toss the slices with plenty of olive oil (eggplant is greedy that way), S & P and maybe some herbs. Then I bake them on a baking sheet at 375 or so, flipping once until nice color has developed and they are quite tender. You can do all sorts of things with roasted eggplant. You can have it right away in a pasta – with fresh tomato, basil, cheese. Or a cool salad of chopped roasted eggplant, feta, and mint. Eggplant is delicious grilled. And you can always do the classic eggplant parmesan with the flour, eggwash, seasoned breadcrumb sequence before pan frying then baking in a casserole with mozzarella and tomato sauce.

Bell Peppers. Who doesn't like a delicious pepper? The possibilities are endless! Slice it up, sprinkle it with salt or dip it in some veggie dip for a nutritious afternoon snack. Or use your onions and peppers as a classic topping for a homemade pizza. Dice it up for a salsa or sprinkle it on your salad. 



Posted 7/9/2014 12:35pm by Christy and Chris Kantlehner.

Hot News At WBF

i need to leave to deliver to restaurants in PVD in about ten minutes so apologies in advance for subpar grammar, spelling, punctuation, forgetfulness.

Sonya and Luke Harms from Harms Family Farm in Brookfield, Mass are adding some beautiful produce to the White Barn selection at the farmstand beginning today. Luke and Sonya use organic methods like we do here:

Luscious bunches of Green Curly Kale or Tuscan Kale

Large Beautiful Head Lettuces < our planting bolted over the weekend :( 

AND MAPLE SYRUP. 100% Massachusetts Maple Syrup. Pints for $12.75

Choose between: Grade A (lighter and from the first sap - not boiled down so long) or Grade B (darker from later sap with a lower sugar content so boiled down longer). Read more on their website. If you can't decide buy both and do a blind taste test :)

We also have some excellent quality produce from the eastern Mass preferred farm mentor, farmer extraordinnaire, Chris Yoder, at Vanguarden CSA in Dover, MA. He also uses organic practices.

We sold out of the huge heads of broccoli we bought in from him, but we still have some pints of his red-skinned new potatoes (you probably think of them as Red Bliss). Keep an eye out for more of these two items if we are able to sneak in a trip to Dover.

Our Reminder Cards are HERE!!! We have paper business cards and Magnets! Take one or take a few. Hand 'em out to anyone interested or place them at your local business. Thank you in advance for spreading the word:

WBF Farmstand is OPEN:

Tuesday through Friday 12pm to 7pm (we'll begin closing at 6pm September 1st) 

& Saturdays 10am to 2pm

Jordan Brothers Seafood is at the Farmstand: Tuesdays & Fridays 2pm to 6pm.

Thanks a Million for the fabulous support we've been experiencing this season!

Looking forward to the quintessential summer crops . . . . .

for now enjoy the glut of zukes and cukes

Christy, Chris, Graham, & the WBF Crew

Posted 7/9/2014 12:20pm by Christy and Chris Kantlehner.

 Howdy CSA Faithfuls!!! Now it's time to describe your  . . . Mystery Veggie Box Number 7

Gnome Cabbage. This is the pointy headed green cabbage. It is great for any cole slaw or cabbage salad. I like to add it to my sandwiches for an extra crunch! Here is a recipe for a Warm Cabbage with Butter. It is super easy to make and a delicious warm side dish for any meal!

Cucumbers. The cucumbers have been coming in strong. There will be a good amount of them in your box this week. With this amount, I suggest doing something to incorporate the cucumbers into the main part of a dish. For example, a cucumber salad or slice them for some pickles! If you're looking for something cool and refreshing during these hot days, try this great recipe for Cucumber Gazpacho.

Zucchini. This is another item that is plentiful in your box this week. Instead of just throwing them in with other vegetables to be roasted or grilled, try something that really highlights the zucchini - here's a fun recipe for Zucchini Lasagna

Summer Squash. You could do a raw squash salad by marinating shaved or julienned squash with lemon juice and olive oil. Serve with parmesan. You can toss in chopped arugula to give it a little balance and some toasted pine nuts for extra flavor. Check out the Squash and Basil Recipe below!

Basil. With basil, the possibilities are endless! For something simple, add to a tomato and mozzarella salad with olive oil and a splash of red wine (or balsamic) vinegar. You can put it on pizza, sandwiches, pasta, etc! Pesto is another choice – whiz in the food processor with olive oil, garlic, parmesan or pecorino cheese, toasted nuts, lemon juice, salt and pepper. Use your summer squash and basil in this delicious recipe of Chilled Summer Squash and Basil Soup.

Beets. Roast 'em, grill 'em, pickle 'em! Add to a salad or make a beet salad of their own. You know the basics, but did you know you can make Beet Cupcakes? And that they're delicious, too! Relish in the look on your children's faces when they realize those yummy cupcakes they just ate were made with beets!

Pearl Drop Onions. These are great for anything you'd use an onion for. They are delicious pickled and we love to eat them raw chopped up in salads. Feeling a bit more adventurous? Try caramelizing or glazing your pearl drop onions. Here's a recipe for Glazed Pearl Onions from our friend Martha Stewart.

Fennel. Throw this 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! Or use your beets for this Beet and Fennel Soup. I've beeen having great results over our epic independence day weekend making a cabbage, fennel, and fresh red onion slaw with shredded radishes, chopped parsley & basil, and a fresh citrus vinaigrette. I've been making the slices super thin on the mandolin so it all blends together seamlessly.

1 head of lettuce. You might have noticed that you are no longer receiving way more lettuce than you know what to do with! It's the time of year when we are starting to transition more to our summer crops. But don't worry, when the Fall rolls around, the lettuce will be back in abundance. Enjoy the summer crops for now! If you have some radicchio still rolling around in the fridge from last week, you can make thin ribbons of that to bulk up your 1 head of lettuce salad :)

Thanks for bearing with us during this relatively lean week when our spring crops have petered out and our heat-loving summer crops are taking tons of field space, energy, and attention but are not quite producing . . . Your support is truly appreciated. Hope you're enjoying all your veg!

Take Care!

Christy and Chris and the WBF CREW

with special thanks to Caroline who used to be just a CSA member's daughter and is now our amazing second year babysitter, office manager, and author (with a few additions from me) of this year's CSA emails. HIP HIP HURRAY for Caroline. What will we do when you go back to college!!!!??????


Posted 7/2/2014 8:30am by Christy and Chris Kantlehner.

 Happy Holiday Everybody!!! 4th of July week! The summer feeling has really set in. Remember how long and cold and snowy this past winter was? Well now it is 90 and sunny, so soak it in!!! Happy Fireworks and Happy Birthday USA!

Box 6:

Broccoli. Include this broccoli with some roasted vegetables or throw it into a stir fry.  Last night I had success throwing a miniscule amount of broccoli into some rice pilaf that had about ten minutes left to simmer. I just coarsely chopped the pint full of florets and stirred it into the hot rice. Before serving, I added some lemon juice, chopped parsley, and crumbled feta. I served it on the same platter with some half moons of sauteed summer squash and it was quite beautiful and delicious, too.

Green Cabbage. This cabbage is perfect for some fresh cole slaw or delicious fish tacos. got any cilantro? try making this peanut-cilantro cole slaw. Or just do the classic. 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. 

1 zucchini (possibly a golden zucchini), 1 yellow squash. Vertical slices of zukes are quick to prepare and super easy to manage on the grill. Season the raw veg with salt & pepper and toss with a blend of high-heat veggie oil (like organic canola or sunflower) and olive oil (for flavor). Do note that veggies take longer than most things on the grill so maybe do them first. A little flourish of chopped parsley and a dash of balsamic and olive oil makes a nice room temp grilled veggie salad. Another idea for the zucchini is a recipe I learned during my farming travels in Italy: Zucchini and Basil Carbonara. We made this for the farm crew a few weeks ago and it was a huge hit! Zucchini and Basil always make a great pair.

1 slicing cucumber. great for your salad or just sliced thin and doused with a small amount of seasoned rice wine vinegar and a small pinch of salt, toss to coat, cover and stick in the fridge. When you come back you have a delightful mild pickle.

1 bunch of carrots. Looking for a use of your carrots besides a fun, crunchy snack or a topping to a salad? Try this awesome Honey-Glazed Carrot recipe!

1 head of radicchio. We like just chopping the radicchio thin to add to lettuce for a tasty salad mix. 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.  the natural bitterness of radicchio is balanced by richness and acidity - like goat cheese and balsamic.

3 heads of lettuce: 2 "freckles" and 1 panisse. No this is not dirt on your lettuce - it is our "freckles" lettuce. The darker spots are just the natural markings of the lettuce. This variety is extra tasty so enjoy!! Panisse is the lime green oakleaf variety. tasty crunch in the core surrounded by gorgeous and tender outer leaves.

freckles lettuce

scallions. I think by now you all have gotten some good ideas of when and where to use your scallions (if not, consult previous emails!). For something new, try this delicious and simple Scallion Couscous. It makes a perfect side dish to any chicken, fish, or pork!

1 bunch of fresh onions "tropeana lunga" (aka 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. The entire onion (tops, too) can be sliced in half vertically and marinated and grilled with your other grilled veggies.

2 bulbs of fennel. Great for a Fennel Slaw, Fennel Salad, or Fennel & Beet Soup (you could definitely use yogurt in place of the kefir in the soup recipe). I find the key to raw fennel is to slice it very, very thin. I normally cut it down the middle - making the cut perpendicular to the flatter part of the bulb. I cut out most of the core (kind of like in a cabbage). Then I use my awesome little adjustable Japanese mandoline to make paper thin slices, shaving it from the bottom up. I like to season them with salt & pepper to draw out some of the natural liquid. I like to combine the fennel with thinly shaved red onion (or our fresh red torpedo onions), toss  with a citrus vinaigrette (or at least lemon juice and olive oil), and voila!

parsley. chop and add to anything - pasta, rice, sandwiches, salad, grilled veggies, etc. 

Have Fun! and Keep up the Good Work of Eating in Season!!!!







Brocoli- include in roasting vegetables of stir fry