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Welcome to the blog.
Posted 7/1/2010 10:43pm by Christy and Chris Kantlehner.
Hi everybody!

What a good season so far. We could use a good rain soaking, but the air is beautiful!
Thank you for all of the loyal and regular patronage, customers. We are having fun getting to know everyone and we think it is cool to provide food for our neighbors. That seems right.

Well, one of our customers called today and asked if we would be open this weekend, thinking of the holiday. She suggested, "you might have a life and be going off for the holiday." I jokingly assured her that we have no life and will certainly be here. Just teasing, Pamela! We do have plans to head to a music festival in Maine for the fourth. I'm bringing the hula hoop and our angel worker, Meg, will water the greenhouse. Meg's the one who makes the flower bouquets this year. 

Friday 3pm-7pm and Saturday 10am-2pm

We will be back Tuesday and open from 3-7pm as usual. and so on until we turn into pumpkins on halloween.

We will have:
plenty of lettuce
plenty of beets
limited cucumbers
swiss chard
pearl drop onions (at least Saturday)
limited basil
maybe arugula (if it isn't all flowering)
red cabbage
sugar snap peas
snow peas 
Eggs from Brambly Farm and possibly some Pampered Poultry eggs
Local Honey from Roger at Franklin Honey and from Ken Oles, who both keep hives here at White Barn Farm
and, of course, gorgeous cut flowers!!! :)

Hope to see you there! Happy Fireworks! 

Note: We don't grow sweet corn. I recommend Cook's Valley Farm in West Wrentham, although I'm not sure if it's ready yet. I just checked their website and it says greenhouse tomatoes are available at their farmstand. We have a couple of small red "Glacier" tomatoes ripening in our field (they were seeded and set out early under row cover). Nothing really to speak of - yet. The Cooks also grow raspberries, blueberries, and peaches (which we only grow here in our dreams of the future). They are expected to ripen up to two weeks ahead of schedule this year. 
Posted 7/1/2010 7:11am by Christy and Chris Kantlehner.

Hi everyone! We hope you are enjoying the newcomers this week! Zucchini, Carrots, and Cucumbers! Whoopie! I'm a day late here, hopefullly the share is familiar enough and the new items are common enough that you've been cooking up a storm already! We have been impossibly busy. Tomatoes require lots of attention. They do look good, though. Healthy and robust. We have them all staked and tied up as of 7:30 last night. The weeds are going crazy in the other areas. We've had to call in members of our "panic list" to help us bust out some of the projects that need to be done around the farm. What a wonderful breath of fresh air yesterday morning! We have been melting and drinking water like cattle. How nice to have some cool, non-humid air! One thing we should all do is a little rain dance. Our farm needs water! I wish you a happy fourth of july this weekend!

Scallions. Still the onion of the share. Cooked or raw is great. In a potato or pasta salad is lovely.

Sugar Snap Peas. Sautee w/ a little butter or olive oil and finish with some cracked sea salt. Sometimes I add these to a potato salad. While I'm boiling the potatoes in a deep pot with enough water at the top, I'll throw in the peas to blanch them in the boiling water. After three minutes or so they should be bright green and you can scoop them out with a metal strainer (or a slotted spoon in a pinch). A sautee of vegetables is delicious as well. I imagine scallion whites, carrots, diced zucchini, and snap peas would be a beautiful and delicious side of veggies.

Snow Peas. These would be great for a stir fry this week. Sliced, they are nice to throw in a salad or cole slaw.

Kale. The last until the fall crop. Lots of people have been talking about kale chips. Make sure to strip the leaves off the stems, as this heat has made the stems pretty tough. You can sautee the leaves with garlic and olive oil. Chop the cooked kale and throw it into an egg scramble, a frittata, a pasta salad. We like to do some kale with home fries. Fry up onions, garlic, and kale in a cast iron skillet, then add parboiled potatoes, salt, pepper, and maybe some secret seasonings: curry, paprika, chilli powder, fresh herbs. Great weekend breakfast. 

3 Heads Lettuce. Salad with cucumbers!!! perhaps even some sliced or shredded carrots! Maybe you even have a few radishes from last week to slice thin and throw on. Lettuce is a burger's friend, for anyone who may be grilling this weekend.

Zucchini. They made it through the striped cucumber beetle feast. My mom used to slice them in rounds and sautee with olive oil and a little butter, salt and pepper. I have fond memories of that summer treat. Zucchini is great on the grill. You can slice it lenthwise in long, flat slices so it won't fall through the grill, or put chunks on skewers or put in in a grill basket. Either way, make sure to toss it with some oil first (canola oil withstands higher heat - make sure it's organic to avoid GMO canola), salt or soy sauce, pepper, and fresh herbs if you like. One simple pasta that I observed at a little B&B I was working at in Abruzzo, Italy was Zucchini and Basil with spaghetti. Amazing. Here are the secrets: Start boiling the generously salted water for spaghetti. Start hard boiling two eggs - Grammie's method: put the eggs and cold water in the pot together. Turn on high and set the timer for fifteen minutes. When they're done, run cold water over the eggs so they can be peeled. Take just the two yolks and mash them in a little bowl with several tablespoons of room temperature butter. Save the whites for something else or throw to the compost or a pet. Very thinly slice the zucchini and sautee it in olive oil, then add a good amount of slivered basil, immediately coating it with the oil so it doesn't brown - stop cooking the zucchini before it becomes translucent. Cook the spaghetti according to the cook time on the package, drain (don't rinse), add that to the zucchini and basil. Mix a little bit (tongs are good for this) then add the butter/yolk mix, taste for salt and pepper, and add a cup of fresh grated parmigiano. Voila. If you want to make the most of boiling the eggs, you can do a bunch and use them for deviled eggs, egg salad, or a naturally convenience packaged snack.

Basil. try the pasta with zucchini and basil. or slice it and add it to eggs. put some on top of garlic bread, put it in a pasta or potato salad. put it on a veggie or turkey sandwich.

Cucumbers. Slice or dice onto a salad. We enjoyed diced cucs mixed in a bowl with some feta, mint, basil, parsley, and olive oil. We had that in a pita pocket with hummus. Perfect hot weather lunch.

Carrots. the first little cuties. scrub and snack. or cook (sautee or roast). or grate into a salad. Enjoy!

Posted 6/23/2010 9:13am by Christy and Chris Kantlehner.
Hello CSA team! We hope you are getting into the routine with your share each week. You are all so pleasant and we appreciate your support and excellent responsibility returning the boxes and coming to pick up during pick up hours :) Things are looking pretty good at the farm. Plants are healthy although we have way too many striped cucumber beetles munching on our cukes and zukes, but the plants are still strong and we expect to put zucchini in the share very soon! We are using a white kaolin clay that can be made into a solution and sprayed on the young curcurbits (melons, cukes, winter squash, zukes) to whitewash them and trick the insects. maybe. The infestation was already strong, so they are not really gone, but at least the leaves are not skeletonized overnight with their whitewash disguise. Our potatoes look good - they are in flower right now and are growing tall and lush. The Colorado Potato Beetle eggs have hatched into gooey orange larvae that we have to go and squish. The presence of tons of twelve-spotted ladybugs that eat CPB eggs and spined soldier beetles and even yellow jackets, who eat the larvae, is a great reward for not using any insecticides on the farm. Love to see those natural predators! We finished mulching all of the tomatoes with straw yesterday. Now it is time to stake them. Broccoli is done and mowed and disked in, and it is time to plant the seeds for our fall cabbage and broccoli crop! The pea trellises are becoming a jungle. We hope you enjoy all the fruits of the farm!

Beets. I really can't recommend highly enough roasting your beets and keeping them on hand to add to a salad with goat cheese, blue cheese, even feta. For something really different - I added a Beet Chocolate Cake recipe to the website. A farmstand shopper suggested what she calls a beet casserole - to me it almost sounds like dessert: She slices the beets very thinly on a mandoline, puts in a casserole in layers, and just covers with a little bit of water with lemon juice and a couple teaspoons of sugar. cover and bake. I've got to try this!

Sugarsnap Peas. These peas are a fun and yummy snack for kids to eat raw. Somehow, they taste even better sauteed in a pan with a little butter until they are bright green. I always snap their stem end and unzip the string, for raw or cooked. These peas are great to add to a pasta salad or potato salad - maybe cut in thirds or halves.

Red Cabbage - full of flavor and nutrients! Thinly sliced red cabbage can be added to any green salad for a little color and crunch. Sweet and Sour Red Cabbage is very tasty and a nice accompaniment for all sorts of dishes, especially grilled meats, particularly spicy sausage. It is nice to mix with green cabbage in a slaw, if you have some left from last week.

Dill. make an herb dip - sour cream (maybe part yogurt) and dill, maybe some parsley, garlic powder. Make your own boursin herb spread - butter and cream cheese in the food processor with herbs (perhaps parsley and dill this week). Use as a fancy spread for crackers or sandwiches - veggie or roast beef.  Dill is an excellent friend to salmon. A quick sauce can be whipped up with sour cream, lemon juice, and dill. You can make a compound butter - butter in the food processor with the dill - form into a log with parchment paper and you can slice off a pat whenever you want to add it to fish you are grilling or roasting. An herb butter will last for ages in the freezer. Lemon, honey, mustard, and dill with some oil and vinegar can make a nice salad dressing. Some cole slaw recipes have fresh dill. One of our most loyal farmstand supporters and neighbors was taking home a bunch of dill to add to homemade salmon burgers - she had frozen salmon to thaw and food process with bread crumbs, an egg, dill, salt and pepper, maybe some dijon and lemon.
Parsley. A touch of parsley can add such brightness to most any dish. There are lots of nutrients in this supergreen leaf. I like to give the parsley treatment to all sorts of things: Creamy Polenta, Risotto, Soups, Bread Crumbs for Oven Baked Chicken, Salad Dressings, Marinades, Egg Scrambles, Salsa, Mayo, Sandwiches, you name it. It is important not to overpower your family/dinner guests with the entire bunch of parsley on one dish. It does have a strong flavor, which not everyone loves like me. Parsley is the counterbalance to garlic in terms of breath freshening. A small bunch in a batch of pesto gives a nice balance to the fresh garlic. One of my favorite things as a kid was boiled potatoes with butter and parsley - good olive oil would be a fine substitute for the butter. How about on that pasta or potato salad or on a beet salad?

Lettuce. Romaine - make a homemade Caesar! Butterhead - so good in a salad with thinly sliced radishes and White Balsamic Vinaigrette. One CSA member was making Korean BBQ Beef at home, and had it wrapped in butterhead leaves with a little of the sauce. Two heads of greenleaf. Perfect burger and sandwich and salad lettuce. Good Crunch.

Scallions. We have been adding them to everything. With fresh scallions you can pretty much use the greens right up to the tops. Perfect to finish any Mexican dish or a stir-fry or to add to a green salad or a cole slaw. I love to have them with eggs. Or add to that pasta salad or potato salad with the peas.

Radishes. crunchy royale! nice variety :) The salad with butterhead really is good. Radishes were in that slaw recipe from last week. Try some thinly sliced, salted radishes on buttered bread. You will swear you are in France. How about on that roast beef sandwich with homemade boursin and crunchy lettuce?

Green Chard. Perfect side for that salmon. Add cooked, chooped chard to pasta with cheese. Try it in a veggie lasagna. I usually use the old garlic and olive oil method. Chard is not bad just steamed up. I like to add a tiny pat of butter and a dash of apple cider vinegar in that case. Chard could be nice with potatoes and onions in a home-fry situation. This is mature chard, so I suggest tearing the leaves from the stem, kind of stripping the greens fromt the thick, maybe stringy stem. The stems are full of nutrition and flavor - I would just chop them finely and add to the pan to cook first if you choose to use them. Chard is great for an omelet, frittata, or quiche. It can be thinly sliced to add to a soup or a stir fry. You can make chard pie - in the spinach pie style.

Hope you are inspired, everyone! Keep those ideas coming! Browse cookbooks and the web for more ideas and recipes. Happy Summer!
Posted 6/15/2010 5:34pm by Christy and Chris Kantlehner.
Tuesday Again!!!

We managed to make the greenest share ever this week! It was not intentional, really. But, indeed, every item is green. Chris proclaimed it the Save the Planet Share!

I’ll start with the new items:

Snow Peas! Yay! Sautee these with a little butter and a pinch of salt and that’s all you need. They are best when the stem end is snapped off and the string unzipped. They would be super for a stir-fry. Some prefer to have them raw in a salad or just as a crunchy snack. One of our CSA members shared a recipe that utilizes several items in the share: Crunchy Napa Cabbage Slaw. It includes thinly sliced snow peas.

Green Cabbage. Classic cabbage. These heads should make a nice cole slaw. I wouldn’t be afraid to substitute this for the Napa in the recipe above. Braised cabbage is a great accompaniment for pork or sausages. Here is one method:



4 tablespoons butter

1 large onion, quartered and thinly sliced

1 large tart apple, peeled, cored, finely diced

1/2 head of cabbage, coarsely chopped or shredded, about 8 cups

1/4 teaspoon freshly ground black pepper

3 tablespoons cider vinegar

1/4 cup apricot preserves or apple jelly

salt, to taste


In a large saucepan, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; and preserves or jelly; toss to blend well. Cover tightly and simmer slowly over low heat for about 1 1/2 to 2 hours, or until cabbage is very soft and tender. Add salt to taste. Serves 4.

Scallions. Also in the above Slaw recipe that our angel CSA member sent along. Scallions are nice to add to a salad, or an egg scramble, or tacos, or a cheese quesadilla. That is our friend from the onion family this week – so try using the whites when you need an onion. Scallions are fabulous in dipping sauces for Asian dishes, or to finish off a stir fry.

Basil. Hurray for our medium greenhouse, the little unheated hoophouse that we grow a few crops in. The basil is going bonkers in there! (Does the word “bonkers” stir up any vague memories of ridiculous 80’s television ad campaigns for anyone else?) These are just the basil tips. Basil without fresh tomatoes may be crazy for some, but I truly believe in basil as soon as you can get it. Let it be inspiration to make a margarita pizza at home. You could do a tiny pesto. You could infuse the leaves into some olive oil or red wine vinegar and have a basil condiment ready at all times. I like to make fresh herb frittatas (basically a crustless quiche for anyone wondering). Basil can go into a salad – I find the best way to keep it from browning is to immediately toss it in olive oil. Add it to a pasta. Put it on a turkey sandwich. Food process with some butter and put it on some fish or chicken to cook. Put it in a salad dressing or a mayo. The possibilities are endless.

Tuscan Kale. Give this variety a try. I find it cooks up a little greener and more tender than the Red Russian Kale. I still recommend the garlic, olive oil, salt in a sautee pan. If you want to make a meal of it, kale, polenta, and a fried egg is pretty simple Tuscan-style fare. Kale soup, of course, is always an option. Kale chips, even, could be worth looking up. Don’t be afraid to freeze cooked kale if you feel presently overwhelmed by greens. Good greens are a welcome treat in the winter . . .

Cilantro. Again. It is also an ingredient in the slaw!!! What a home-run recipe for this week, Diana! If you didn’t get to try any of last week’s suggestions – maybe this is your week. Scallions and Cilantro add great freshness to any sort of burrito, taco, or quesadilla fest that may be happening in your kitchen soon. Our awesome helper, Meg, that you may see arranging flowers during pick-up hours, suggests a cilantro pesto on cheese raviolis. Yum.

Kohlrabi. A green one this time. These guys are whoppers. My favorite cooking method is roasted. Peel the skin and dice or slice and throw on a cookie sheet and toss with olive oil and salt. Put in the oven at 400 or so and check after 15 minutes, perhaps tossing, flipping with a spatula and then letting them finish. I saw one recipe that suggested roasting it along with garlic and then browning grated parmesan on top for the last five minutes. Chris did a nice roasting pan of red onion, garlic, broccoli, and kohlrabi with a little bit of veggie stock, olive oil, and soy sauce. He covered it with foil and put it in the oven for 35 – 40 minutes or so. Kohlrabi is really a good flavor sponge. I can see why it would do well in an Indian curry. We had positive reports of both raw kohlrabi sticks with dip and grated kohlrabi in a slaw.

Broccoli. The broccoli harvest is waning, but it was a hoot! I am happy we decided to go for the spring broccoli crop. Most of the main heads have been harvested so today we were picking lots of the side shoots. We hope you are still enjoying them. I love to hear that the kids are liking the brocc!

Arugula. A little taste of arugula. You can treat this like an herb, too. You can chop it and add it to a pasta salad or put it in a mayo or right on a sandwich. At the Italian train stops I always loved to get a piadina (a quesadilla, as far as I can tell) with arugula and spicy salami and cheese (mozzarella or anything, really). Tortillas are such a handy item to have around! A fancy homemade pizza could be a traditional basil, tomato, mozzarella base cooked and then finished with thinly sliced prosciutto and arugula tossed with a little olive oil and salt, kind of melted and wilted on as soon as the pizza comes out of the oven.

Lettuce. We hope our lettuce inspires you to have more salads! We are constantly seeding a new type of lettuce. This week there was Bergam’s Green (the frilly one), Red Tide (the tender red leaf), and Concept (the less frilly green leaf).

We are scrambling to keep us with everything! Thanks for being so supportive for us!

Take it easy! Happy summer solstice! The pinnacle of long days!

Posted 6/10/2010 10:35pm by Christy and Chris Kantlehner.
Hey there, farm friends!

Our Roadside Stand is now OPEN!

We will now be open regularly on this schedule:
Tuesdays and Fridays 3pm to 7pm
Saturdays 10am to 2pm

This Friday and Saturday (June 11 & 12) we will be offering the last chance for tomato plants!
On Sale! $2 each for tomatoes 
We also have sweet peppers that we've potted up after we had some to spare from our field planting. We ran out early at the Plant Sale, so if your garden is lacking sweet peppers - stop on by.
There are also 6-packs of flowers: cosmos, marigolds, globe amaranth, and annual black-eyed susans 
On Sale for $3 per 6-pack! 

kale, swiss chard, spinach, broccoli, lettuce, kohlrabi, garlic scapes, mint, marjoram, basil, cilantro, beets
the first peas could make an appearance . . . .

Our two beekeepers are keeping us in the honey! Ken Oles, of Wrentham, keeps two hives at our farm and has given us honey to sell for Tuesday and Friday. Four jars left! I just got an email from Roger, from Franklin Honey, who also has hives at our farm. He just harvested 100 lbs of honey and will bring jars of honey to sell at the stand on Saturday! Way to go, bees!

A couple of local poultry enthusiasts are keeping the egg supply going. Nancy Rosenberg, of Norfolk, brings her very special limited supply of "Pampered Poultry" eggs. Nancy goes the extra mile to feed her birds certified organic grain so her eggs are $5/dozen. We have another egg producer from Norfolk, Ted at Brambly Farm. His family farm raises a great variety of chickens, turkeys, pheasants, ducks, and he is exceptional with heritage breeds of pigs. We will have a good supply of eggs from Brambly Farm for $4.50/dozen. Duck eggs will also be available from Ted: baking enthusiasts take note! On Fridays, we have one of our CSA families that will bring eggs from their backyard birds in Wrentham. Whoopie!

Hope to see y'all! Thank you as always for your great support!
Chris and Christy at White Barn Farm,

Note about the CSA: our CSA is full, but if you are interested in joining a CSA this season, Rosasharn Farm in Rehoboth still has shares available for 2010! Check it out!
Posted 6/9/2010 9:03am by Christy and Chris Kantlehner.

Hello Again Tuesday Members!

That week went by in a flash! We hope you enjoyed the produce. Napa cabbage stores for a while (in a plastic bag in the refrigerator) so don’t feel bad if you didn’t get to it yet.

Thank you for bringing your boxes back! I think the shady spot for the van/CSA display works pretty well. Although it is a little isolated, don’t let that stop you from coming over to the stand to say hello! We hope to know you all by name soon enough!

 So what went into the second share?

 We’ll start with the most mysterious: Kohlrabi. The purple-skinned veggie that looks a little like it 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. I looked up some recipes and found that kohlrabi is popular for Indian curries. I think it would be good cut into matchsticks for a stir-fry with your bok choy and broccoli, as well.

 Lettuce. You got one head of “lettony” lettuce – the frilly Greenleaf that looks perfect for a burger or a sandwich. There were two heads of “Adriana” Butterhead lettuce – a Boston lettuce, I guess. These are good for a salad, but could also be featured for a meal of lettuce wraps. Look up a recipe for thai-style lettuce wraps with the cilantro. Or just make a good tuna or chicken salad and try that wrapped up. Dr. Atkins would be proud.

 Broccoli. Fresh Brocc! Hope you can taste the difference. We harvest it when it’s ready to eat. If we lived in CA and were shipping it to you, we would have to harvest while the florets were still tight and dense (immature). Luckily, we are your neighbors! I made a tasty chicken and broccoli with an Alfredo inspired sauce for pasta the other night. A success! Here’s my method: Start boiling water with a good amount of salt for pasta. Start the pan with some olive oil heating, add minced garlic, add a pinch of kosher salt so the garlic doesn’t tend to brown so fast, add a sliced onion (a sweet onion is good), and then just the very outer yellow part of a lemon peel, cut into short, thin strips. Save the rest of the lemon for juice. Allow to cook a bit, then douse with white wine. Allow that to cook down, while you cut up the broccoli. Toss that in and stir to get some of the moisture all through the dish. I had leftover grilled chicken and chopped that up and threw it in last. Meanwhile, hopefully you’ve started cooking the pasta (I used the litte corkscrew pastas). I added maybe a scant cup of heavy cream at this point and allowed that to thicken a little. Then juice the lemon, add the juice (through a strainer to avoid the seeds if you want). Add the cooked pasta – making sure you followed the cooking time, tasted for doneness, strained but did not rinse! Toss it all together with a good pat of butter and some salt and pepper. Taste and adjust with salt and pepper, pepper flakes, whatever. Serve with salad and bread. Voila!

 Garlic Scapes. Those little curly cues. Kind of like a twisty, spicy, garlic-flavored chive. Mince them into mashed potatoes or if you want to be deluxe: heat the half n half and butter to be added to your potatoes separately, first, along with the minced scapes – the flavor will infuse throughout. Mash that with your cooked potatoes – adjusting for salt and pepper, of course. The tips of the scapes can also be featured on their own – just sautéed in olive oil or butter. You can make a pesto with them. You can make a butter – just food process with room temperature butter. This can be spread on bread, stuffed under the skin of a chicken for roasting, slathered on fish to be grilled. Butters like this can be frozen if you want to have garlic scape flavor available all summer.

 Beets. The tops are edible, cooked just like swiss chard. Beets store best with the tops off. Beets will keep for quite a while, topless, in a plastic bag in the fridge. J Most people are used to boiling or steaming beets. If you boil – I suggest doing them whole, removing when fork tender, and peeling afterwards with a fork and knife. Steaming is a way to cook them pretty fast, particularly if you slice them into thin rounds first. You can throw the greens on top for the last few minutes to steam them, too. I love this meal with a little quinoa, butter, salt and pepper. The best flavor comes from roasting the beets. Scrub the beets, put them on a cookie sheet in a foil packet, drizzling a little bit of olive oil and tossing in a pinch of salt before sealing tightly. Bake at 400 or so for about an hour. Larger beets take longer, smaller beets shorter – just test for fork tenderness. When done, I remove from the oven, but leave in the foil. I think it tends to steam and make the peel easier to remove. I like to do that when they’ve cooled, but you can do it while they are hot if you use a fork and knife. Careful! Beet juice is a natural dye. At this point, you can serve the roasted beets as a side or keep on hand for adding to salads or you can make a roasted beet salad – diced roasted beets with minced red onion, parsley, and blue cheese with shallot-balsamic vinaigrette is excellent. Be creative!

 Swiss Chard. Rainbow chard. Steam or sautee with garlic and olive oil. I usually tear the leaves from the stem, as the stems can be stringy with the large chard leaves. If you want to use the stems, just dice them and add with the garlic, before adding the greens. Chard is nice for making a simple pasta (chard and ricotta or chard, feta, toasted walnuts) or for adding to a grain salad (maybe with some pine nuts and golden raisins). Great for adding to a soup or an egg scramble or frittata.

 Spinach. We went to Tastings Wine Bar & Bistro at Patriots Place for my birthday on Sunday – I’m now 31!! The chef, Matt, is a good customer of ours and is very dedicated to locally sourced, organic produce. He served us an amazing salad with our spinach! He cures his own bacon so there were chunks of perfectly cooked, thick cut bacon, a wonderful soft goat cheese from Hubbardston, MA and our spinach topped with a fried egg. A simple vinaigrette held it together. Wonderful! This spinach is perfect for making a wilted spinach salad. A bacon vinaigrette is the best way – but I’m sure that vegetarian options abound. Of course, spinach is perfect for a veggie lasagna, a side, spinach pies, topping a pizza, filling a quesadilla, or just having as a salad green.

 Bok Choy. Bunched Baby Bok Choy. Bok choy is great sautéed with garlic, a little oil, soy sauce, and chicken stock. You can either quarter it or slice it. I tend to add the stems first and greens second if I slice it cross-wise. Last year I did a nice recipe with quartered bok choy in a pyrex baking dish, tossed with garlic, ginger, olive oil, a dash of soy sauce, and topped with slices of lemon. I placed salt and peppered white fish on top of the lemons, added a few pats of butter, covered with foil and baked at 375 for 20-25 minutes. Start a pot of rice at the beginning of the process and you’ll have a nice meal done in about 35 minutes. Bok choy is great for stir fry, too.

 Cilantro. Yum. Fish tacos? White onion and cilantro with some lime juice. Cilantro is great with fish or curries or thai food. I recommend a cilantro butter for grilled fish. One of our favorite lunches is good old tuna sandwiches – with minced red onion, capers, cilantro, olive oil, a touch of mayo, and salt and pepper. A cheese quesadilla is heightened with a mincing of cilantro and red onion. A mango salsa or guacamole are other great options for our favorite love-it-or-hate-it herb.

 Enough! I’ve got to get to work. All this warm weather has accelerated the growth of the weeds. Got to go hoe!

Posted 6/2/2010 7:24am by Christy and Chris Kantlehner.

Welcome to the 2010 White Barn Farm CSA! It was great to meet our new members and see all our members from last year again!

It seems like a miracle every time, but our fields indeed provided a good harvest for the first share!

So, what was in the box this week?

The bagged salad greens are Arugula, an excellent base for a salad. We dunk our greens to cool them down and sometimes bag cut greens to portion them out, but really you should wash them and dry them in a salad spinner and store them in the refrigerator in a plastic bag so they stay fresh. Lots of people say “green bags” work really well and can be reused quite a few times – I think they can be found at Ocean State Job Lot.

 The head lettuces should be treated the same way, actually. I like to fill a large bowl, the bottom of the salad spinner, the sink, whatever, with cold water and twist the core off the bottom of the lettuce, push in the leaves, swish for a minute and after a few moments lift them out (so the dirt settles) and put in the spinner. Dry and store in a plastic bag, including a paper towel if you think there is still a lot of water left (pools of water cause rot). I like to store the leaves whole and tear them into a salad or put on a sandwich as needed.

 The bunch of little round white roots are Hakurei turnips, white salad turnips. They are tender and crunchy and can be treated just like a radish. Slice onto some salad greens for a nice salad. I recommend White Balsamic Vinaigrette dressing to balance the slight spice of arugula, radishes, or turnips.

The large red orbs are radishes. The biggest we’ve ever grown. Other farmers told us about this variety, Crunchy Royale (in fact, one local farmer deems this a great pseudonym for her alternate career in Roller Derby). Anyway, one good reason to grow this variety is that it holds in the field without getting pithy or cracking. Truly, these gems are little love apples! They are definitely mild enough to eat like an apple. They are a very portable picnic snack to be eaten in that way. If you have a fancy picnic basket with a sharp knife, some nice butter, some kosher salt, and good bread, you can have “une picnique” with buttered bread topped with thinly sliced, salted radishes. Another option for either the salad turnips or radishes is to quickly sautee them with butter and a pinch of salt – just until barely soft. Voila! A fast, tasty side that could possibly take the place of a starch.


The football shaped white and light green cabbage is our fast-growing, early friend the Napa Cabbage. We find this cabbage very versatile. It is great sliced to add crunch to tacos (a la iceberg) or roll-up sandwiches. It is sublime in an Asian style coleslaw. It can also be included in a stir-fry. A simple preparation would be a fry of onions, carrots, celery, sweet pepper, mushrooms and broccoli. Throw in the thinly sliced Napa at the end. Barely cook – add a nice flavorful sauce – try whisking together honey, garlic, fresh citrus juice, chili sauce, soy sauce, a little balsamic vinegar, and some olive oil, perhaps a touch of toasted sesame oil at the end. Taste and adjust until you think it’s great. Either add to the stir fry (without adding so much the veggies get soggy) or serve at the table along with a pot of rice.


A bunch of Red Russian Kale was in the share. This was a bunched green with wavy edges and purple stems. Rinse, shake dry, chop coarsely, discarding any stems you think are too tough, and sautee with plenty of olive oil, a good pinch of kosher salt, and slices of garlic (perhaps your green garlic). When it’s bright green and tender, it’s done. A quick and easy side dish. You can also add kale to soups – maybe a nice homemade chicken noodle.


Green Garlic. The whole, young garlic plant. Chop up the white bulb and the tender part of the stem (kind of like a leek) and use just as you would use mature garlic. This is a more mild version, so it could also be added to fresh preparations like tuna, pasta salad, guacamole, etc. The tops are fine for stock, but I’m not aware of other uses. Some plants were beginning to produce a scape, however (the curly, pointed shoots coming from the top). Those can be snapped off and chopped up for cooking, too.


Broccoli. A couple heads of spring broccoli. Growing this crop in the spring was something new for us this year. We kept the little transplants covered with row cover that allows light and moisture to come in, but keeps flea beetles (broccoli enemies) out. The plants did pretty well and our first harvest is already here. I think the heat waves we’ve been having have pushed them to mature a little sooner. There may not be enough in the share to have as a side for the whole family, but try marinating it with some other veggies and grilling in a grill basket or skewered. Roasted broccoli is also very good. Toss with olive oil and salt on a cookie sheet and bake at 400. Check after 15 minutes or so, maybe toss with a spatula and return to the oven to finish. The stir fry option is another good one for broccoli.


Spinach. We made bunches of our large, smooth-leafed spinach for you this week. The roots are on just to keep the bunches together. To prepare, just chop the roots off the bunch, dunk in water to wash, and then prepare however you’d like. The simplest is a quick sautee with garlic and oil. It is great in a pasta, lasagna, or raw, chopped in a veggie sandwich, or melted into a grilled cheese or quesadilla, featured in an omelet (maybe with feta and red onion), or even topping a pizza (make sure to squeeze out excess liquid if you add cooked spinach – no soggy bottom pizzas!)


That was all for this week! We hope you enjoy your share and hope these ideas help you find ways to make all of these green vegetables have novelty each meal of the week.

Don’t forget to return your box next week.


Thank you for making our little farm possible! What a great bunch of people in our CSA!

Posted 6/2/2010 5:50am by christy raymond.

Hey Everyone! Hope you had a great holiday weekend
and are ready to eat some fresh, green veggies!


Our Roadside Stand Opens this Saturday, June 5, from 10am to 2pm

Perhaps you will already be heading to check out Art on the Common in Wrentham, so swing by! 

Then for the rest of the season (through October) we will be open:

every Tuesday and Friday 3pm to 7pm

and Saturdays 10am to 2pm


Stock up on garlic and good olive oil . . .
right now we are harvesting lots of spring greens:

Kale, Swiss Chard, and Spinach

We’ve got our first harvest of head lettuces 
and crunchy white salad turnips to top them with.


We’ll have a limited supply of spring broccoli, maybe some bok choy,
bundles of marjoram and mint, and a few bags of basil tips.


You can make a delicious coleslaw with our tender Napa cabbage
AND . . . our first beets will hit the stand!

 We will also be selling free-range hen and duck eggs
from our local farmer friend, Ted, at Brambly Farm in Norfolk.

 One of our beekeepers, Roger, from Franklin Honey, says the honey production looks good so far this season and he should have a fresh supply starting next week! Our cut flowers should be in full force by then, too.


Look forward to seeing you all again! And making some new friends, too! 


We accept cash and checks for payment and don’t forget to be extra careful entering and exiting the field from crazy 1A!

Check out our website for more details and directions:

Thank you for your support!
Chris and Christy at White Barn Farm 


P.S. We’d love it if throughout the season, you email us your favorite recipes (or descriptions of your preparations) about the produce you get from the farm. I know from market chats that there are some phenomenal cooks in our humble suburbia! Email address is

Posted 5/28/2010 7:41am by Christy and Chris Kantlehner.
Hi Everyone!

White Barn Farm CSA is about to embark on its second year . . .  The first pick-up is next week! Tuesday, June 1 is the first day for Tuesday members.  Friday, June 4 is the first day for Friday members.

Many of you know from last year to just pull into the grassy parking area and come pick up your box of veggies. The pick-up site is the same as our roadside stand and we just got a new tent that should make us hard to miss! We are right on 1A (South St.) in Wrentham, between Wampum Corner and Wrentham center. Please be careful pulling on and off of 1A - people drive like maniacs!!

Make sure to check off your name on the list and introduce yourself to us so we can know who's who. We will make a display share this year so you can know what's in the box without rooting around. There will also be a little chalkboard with a list of the items. Feel free to ask about any mysterious vegetables. I will send an email for each pick-up that tells what is in the share and gives some ideas about how to use them. We will be holding our Roadside Stand, open to the public, during each pick-up, beginning the second week of the CSA. That way you can pick up something you want more of or check out the flowers, eggs from our local egg farmers, honey from Franklin Honey, and random odds and ends that we may have, but not in quantity for the whole CSA.

We reuse the waxed boxes, so we would be very grateful if you return your box each week. They break down by folding on the creases (otherwise they tear). Don't worry if you forget one week, we have enough to get us by - just bring it the next week. 

If you were doing the payment plan for the CSA, the final balance we said was due by June 1. Send it along if you can, just let me know if it snuck up on you and you need another week or two. No big whoop, I like to say.

We can't wait to see all of you!

Enjoy this beautiful not too hot, not too cold, just right day!
Chris and Christy at White Barn Farm 
Posted 5/21/2010 2:53pm by Christy and Chris Kantlehner.

Our Plant Sale is here!!!!!
May 22 & 23.    Saturday and Sunday.     10am - 4pm.     both days

Looks like the weather is going to be beautiful!! We have been getting ready. We have a new tent. We have other farmer friends joining us. We have a great team of family volunteers to help with the second annual event, which is a major fundraiser for our young farm.  it should be a pleasant buzzing atmosphere, we hope to see you there!

The sale will be at the site of White Barn Farm's roadside stand - in the field across the street from the farm (458 South St., Wrentham, MA 02093),on 1A between Wampum Corner and Wrentham Center (5 minutes from the outlets)

Swing by and pull right into the grassy parking area in the field (not on the road). Please be cautious pulling on and off of busy 1A and observe the "Enter" and "Exit" signs  


Pricing: Cash or Checks Only.
4-inch pots are $3 each or 2 for $5
6-packs are $5 each or 5 or more for $4 each

You will be able to ask to mix-n-match 6-packs. (3 and 3 of two different varieties).  We and our volunteers will have scissors and labels.  This will allow a much greater range of choices.

We will be here to help guide you through choosing the best plants and to give you tips on how to make them grow! In fact, our friend Kristin Lewis of Rabbit's Dance Farm, who has transitioned from farmer to yoga instructor and garden consultant will be on hand for the first two hours of the sale on both days. Check out her website.

In addition to plants, we will have a couple of other vendors this year. So bring along a cooler! Our friend Floyd from 
Burnshirt Valley Farm in Barre will be down to sell pork from heritage pigs that he raises outdoors, rooting around in the woods as they should. He will bring down his freezer full of different cuts for you to choose. He will also bring rhubarb and free-range eggs. Also, our beekeepers from Franklin Honey will be there selling their limited quantity of local raw honey and their great selection of bee products, including a hand salve that has saved my gardening hands! Finally, on Sunday we'll be joined by Ann at Rosasharn Farm who has a beatiful array of goat soaps and balms and goat milk based laundry soap. She will have eggs to sell so get those wheels turning about what to be cooking. A sneak peak of White Barn Farm's earliest crops will be for sale, too: Cherry Belle Radishes and Renegade Spinach. Yum!

Look at for the complete inventory.
Please tell a friend that you think might be interested. We have a pretty grassroots marketing network and everyone must know a few gardeners!