Welcome to the blog.
Posted 5/5/2011 7:37pm by Christy and Chris Kantlehner.
Hi Farm Fans!  It's Chris and Christy at White Barn Farm in Wrentham.
We are back for another year of farming for our community!

You may want to ask, "What's new?" 
  • CHICKS We have baby chicks that will pasture around the edges of the farm. That small wooden edifice on wheels is the chicken coop, for those of you who caught a glimpse of it under construction in our driveway last month.  They should start laying eggs by early fall. We will still have Brambly Farm's eggs reliably available at the farmstand.
  • PODCASTS We have discovered Podcasts so we can listen to music and interviews and funny radio shows while we work endlessly in the greenhouse. Chris even has hearing protectors with radio and an ipod jack for while he's on the tractor! Our brains are entertained and learning!
  • A WEDDING Chris and Christy are getting married!!! Yee-haw! We decided to get hitched when we had nothing else to do. Just kidding! Our wedding will be on Sunday, July 3rd, right in the middle of the season. But we have an excellent crew to lean on, tons of guests can come because of the long weekend, and we will be thrilled to have a big party and not stress about planning it anymore :) The important note is that our Roadside Stand will be closed Saturday, July 2nd.
  • SCHOOL GARDENS Norfolk and Wrentham elementary schools are establishing school gardens this year. I've been so happy to help Love Fragola, coordinating the Wrentham garden, and Suzanne Reed, champion of the Norfolk garden. Way to go!!!! Many of you may hear your kids start talking about starting seeds in their classrooms. The real triumph will be to get some super fresh produce into the lunchroom!
  • ANOTHER DAY AT THE STAND The Roadside Stand will be open Wednesday afternoons, 3pm to 7pm.  This is in addition to Tuesdays and Fridays 3pm to 7pm and Saturdays 10am to 2pm.
Or perhaps you wanted to ask, "What's Happening?"

  • GIANT PLANT SALE  This will be our 3rd Annual Beginning-of-the-Season Fundraiser. Time flies! It will be Saturday and Sunday May 21st and 22nd at the site of our Roadside Stand. 10am - 4pm both days. Write it on your calendar or enter it into your magical wireless devices. Get your garden space or your patio containers whipped into shape! We have billions of tomato seedlings, as well as eggplants, peppers, hot peppers, cucumbers, zucchini, kale, swiss chard, basil, parsley, thyme, cosmos, zinnias, bags of organic potting soil and lots more. I will try to keep the growing inventory listed on the Plant Sale page of our website. We'd like to thank Chris' brother Patrick for creating the groovy posters you may see around town. If you think you have a place to put a small poster or stack of flyers, send me an email and we can get some to you. Or just tell your garden enthusiast friends! 
  • OPENING DAY OF THE ROADSIDE STAND: SATURDAY, JUNE 4TH. 10am to 2pm. Shine up your market basket and get ready to shop for some glistening glorious veggies!

Thank you all so very much for being interested enough in our farm to subscribe to our newsletter! We are really excited about the promise of a new season.

Special thank you to all of the CSA members that pay in advance for a share of our produce each week of the season. You have made possible the start-up of the farm. A further thank you to all of you on our CSA waiting list who are so patiently waiting for a spot to open up.  If it is not too far away, there are 60 shares available at Dover Farm in Dover. For more info, check out:  or email

From now on, I hope to be answering the question, "How's it Going?" on a more frequent basis.
Enjoy the spring flowers and fresh air. We are very excited to see you all again soon!

Thank you!
Christy at White Barn Farm 

Posted 12/6/2010 12:29pm by christy raymond.

Expand your mind!

These films relate to sustainable living and should be thought-provoking and inspiring . ..

Check out the Green Reel Schedule 2011

Posted 11/14/2010 12:51pm by Christy and Chris Kantlehner.
One-Day Thanksgiving Sale 

November 20th, 2010 10:00am - 4:00pm
at the Trinity Episcopal Church in Wrentham (same as last year)

This is the second annual season finale for White Barn Farm

Who will be there?

We will, of course, with all of our fall produce. For sure there will be plenty of winter squash (especially Butternut), potatoes, celery root, cabbage, turnips, carrots, bunches of popcorn and blue corn. There is a good chance of lettuce, spinach, parsnips, leeks, red radishes, mustard mix, arugula, cilantro, kale, and collards. Only a slight chance of broccoli, parsley, escarole, frisee, cauliflower, chard, etc. We will not have sweet potatoes, onions, garlic, or shallots.

Several other folks will be there to round out the selections!

Cook's Valley Farm will bring their own Wrentham-grown apples and lots more produce - including beets (we're all out), and possibly Brussels sprouts, something we didn't grow.

We are buying in fresh organic cranberries to sell from Cranberry Hill Farm in Plymouth. $6/one pound bag

We'll also be selling Brambly Farms eggs for all those pumkin pies :) $4.50/dozen

Franklin Honey will be there with their gorgeous honey made by the bees at White Barn Farm! They will also have beeswax, bee pollen and handmade candles, soaps, healing hand salve, lip balm, etc. I've found the soaps make wonderful gifts and started keeping a little basket of soaps around to use for last-minute gift packages. 

Our friend, Floyd, who's come to be called "the meat guy" here at the stand, will be there with his freezer-in-a-van.  He raises pork in Barre at Burnshirt Valley Farm He will be selling sausage and all different cuts of pastured pork and he'll also have grass-fed beef from his neighbor and marketing partner Dave, at Caledonia Farm

It should be a jolly atmosphere! From Sheldonville Roasters we will have fresh locally-roasted coffee beans and fresh-brewed coffee for sale (Bring your travel mug!). Phil Johnson, of Sheldonville, built his own coffee roaster and roasts coffee beans he orders in from a broker in New York. There are very good labels to tell you which are organic, fair-trade, shade-grown, support CoffeeKids, etc. These beans are roasted in 4 lb batches with the utmost care. Available as whole beans in half pound bags for $5 and one pound bags for $10. The quality and freshness are quite apparent as soon as you take your first sip.

We'll have Christmas wreaths made by our friend Sarah Elworthy of Liberty Farm in Vermont.  She is a wonderful artist, new mama, and dairy farmer's wife. Husband James will be collecting the greens from their 160 acre farm in Poultney, VT. Sarah will handmake the wreaths and adorn with decorative pine cones, berries and handtied white or burgundy ribbons. The wreaths are made on a 12 inch frame and come out to about 22 inches across. $35

As we're getting into the holiday spirit, I've also invited our friend, Nazarene, of Flowerfolk Herbs, who makes herbal face and body products in Cambridge. We plan on growing herbs for her next season. We just went to our friend's wedding where she was the bridesmaid and did all of the flowers. We received a few of her products in a party favor basket. They are beautiful and thoughtfully packaged. I thought it would be nice to have available in case anyone wants to shop for holiday gifts made by local talent!

Finally, we will have the Wrentham FOREST Committee on hand, providing information about their tree-planting group and fundraising by selling herbal hand sanitizer made by a very local herbalist, Jen Clifford. Jen also makes natural cleaning products, which will be available, too!

We can accept payment by cash or check.

Bring bags, boxes, or baskets if you've got 'em. 

It could get crowded in this cozy space, so make sure to bring some patience and good humor! Also, park carefully in the church parking lot, along 140, or in the old Center School parking area at the crossroads of 140 and 1A.

Thank you for making this such a wonderful season, everybody! It goes without saying that we could not do this without you . . .

We look forward to seeing you on Saturday! 

Tell any friends and neighbors you think would want to know :)

P.S. Anyone who has intact waxed boxes from the CSA or one-time fall produce box, you can return them at the sale. We will have a blue lobster crate outside the door to collect them. If you are not sure how to break them down, Don't! Ripped boxes can't be reused. If you are deadly bored, watch this dry, locally-made instructional video about unfolding boxes:

Posted 11/8/2010 7:53am by christy raymond.

It's true, we have 40 people signed up to pick up a fall produce box. That is all we dare promise! Apologies if you just got the email . . . .

Thank you so much, everybody.

Your support is unbelievable!

Posted 11/8/2010 7:23am by christy raymond.

Hi Farm Fans! Here is an email about yoga classes and a new service being offered by Chris' mom, Patty, who lives in Somerville. We'll be cooking with her at the December 1st class. If the yoga or coaching sound like just the booster you need, send her an email!

  " A journey of a thousand miles must begin with a single step" - Lao Tzu

If you are like me, the holidays can mess with your routines, making it easy to fall into bad habits that contribute to higher stress levels.

 Do you want to maintain good health, weight and sanity and prevent a holiday meltdown this year?

 I am so grateful to be launching my new Holistic Coaching business, offering a bountiful array of programs that will allow you to really enjoy the next few months, not just endure them.  These programs are low cost and will be the sweetest gift you could give yourself or your loved ones.


Couch Potato Coaching - Do you need a push to get out the door on these cold days? Let me be your walking coach!!  Latley, I have been doing some amazing walks. If you live in the Boston/ Cambridge area, why not join me and get a free health assessment
                                       Cost - FREE

45 Day Holiday Transformation - I invite you to go ahead and treat yourself to this healthy experience. This year, ring in the New Year feeling alive and vibrant instead of heavy and groggy. The program starts November 21st and continues all the way through until January 4th 2011. And no matter where you live I will support you every step of the way!! You will receive, a healthy whole food eating plan, 3 one-on-one personalized Health Coaching phone sessions, a weekly email package containing  healthy, delicious recipes, tips on surviving holiday temptations, and practical approaches for sustaining change. I will also be available for unlimited email communication.
  SPECIAL INTRO OFFER- Cost - $99 if you register by November 14th.  $149 after that. So act now!!!

Cooking the Winter Harvest  - Do you know that the average person gains about 5 lbs during the holidays!! But no worries for you this year. Come and meet local organic farmers Chris and Christy from White Barn Farm, Wrentham, MA and learn how to cook simple, mouthwatering, seasonal, organic foods that will not add inches to your waistline.

Cost $45 for class and dinner  Space is limited so make your reservations now - Deadline for reservations 11/26

        Location -Patty's Place- near Davis Square T Station, Somerville, MA 
        Date and Time - Wednesday 12/1/10  7-9:30PM
        Menu -  Curried Apple and Butternut Squash Soup
                    Frisee Salad with Honey Mustard Vinaigrette
                    Sweet Potato and Millet Bake
                    Coconut Macaroons and Sweet Baked Pears

                        Vegetables provided by - White Barn Farm-

Have Mat will Travel- Private yoga classes - Cost - 60 min - $85 - 10 class package $700
        To register for any of these programs please call Patty at 860-395-7676 or email
                        At this time I can accept cash or checks only. 

                                            Where else can you find me
                                Balanced Health -  Chauncey Street, Boston, MA -
                        Tuesday and Thursday evenings 5:45PM - 6:45PM - Wednesday - 12:15PM - 1PM

                                                Open Doors Yoga Studio - North Cambridge, MA 
                                             Tuesday and Thursday 9:30 - 11:00 AM
                             ***Special Thanksgiving Bounty-Flow class   9:00 -10:30 AM

   Please share this information with all your Friends and Family and check me out on Facebook!!             Namaste

Posted 11/7/2010 12:43pm by Christy and Chris Kantlehner.

Hi Guys!

It’s your farmers here. I know you are imagining us nestled by a fireplace, reading books and circling items in the seed catalogs. It is true that we have been blowing off some steam. We had a great Halloween weekend, kicking it off in all of our wigs at the Roadside Stand on Saturday, bringing them up to a wild costume party in Montague, Mass that night, then keeping it going the next night at a pig roast in Providence. There is still lots to do on the farm, though. We spread manure and lime and planted our beautiful garlic cloves this week. There’s lots of continuing clean-up to be done. We’ve been getting fennel and celery root out of the fields and packing boxes to sell to restaurants in Providence. It turns out our fall crop plan has yielded quite bountifully.  This brings me to my point:

We are offering 40 one-time late-fall CSA-style boxes, to be picked up this Thursday, November 11. The price is $30 (just bring cash or a check to the pick-up). The pick-up will be at the barn from 3pm – 7pm. You can come park somewhere in the driveway. Boxes will be distributed from the right side of the barn. We will have Franklin Honey and Brambly Farm eggs for sale at that time, as well.

The box is going to follow the CSA model, which means that the contents will depend slightly on the weather. At this point, we are sure of a few items: Butternut Squash, Green Cabbage, Kohlrabi, Celery Root, Carrots, and Beauty Heart Radishes.  The rest of our crops are under row cover and a peek at the 10-day forecast shows no below-freezing temperatures, but just in case I don’t want to promise the rest of the items. Most likely, there will be kale, escarole, broccoli, bok choy, lettuce, some sort of cut salad greens, and a mini-bunch of cilantro. The estimated value of the box, using our Roadside Stand prices, is about $35. We are offering this share for $30, which also includes the price of the box and our labor to pick and pack. The box should provide enough produce for a week for a family of four or a couple of vegetarians that love to cook. This is the perfect box for those of you with an adventurous spirit in the kitchen.

IMPORTANT! These boxes will be reserved by email to on a first-come first-served basis. Please include your name and phone number in the email. We have no idea how many people will be interested, so reply quickly to reserve a box. We’ll respond by email to confirm your reservation. If boxes sell out, we will announce it on the website, (so check that before you respond). If for some reason we get more than 40 replies before we announce they’re sold out, we’ll send you an email letting you know.

Thank you! Thank you! Thank you!!!

Chris and Christy at White Barn Farm

p.s. We are still scheming for the Thanksgiving Sale on Saturday, Nov. 20. 10am – 4pm. My dreams of finding a larger location are not working out so far. It will definitely NOT be at the Congregational Church (fall fair), American Legion (reserved), Delaney School (our of our price range), or the Catholic Church (setting up for fair). Tomorrow morning I’ll see if the Episcopal Church is open again on our date. Hope I haven’t missed the boat! Stay Tuned!

Posted 10/28/2010 11:58am by Christy and Chris Kantlehner.

Well! We cannot believe 22 weeks have passed since we first started. Our year has been so full of activity that time seems long, yet passes so quickly (if that makes any sense). We hope that you have all enjoyed the five-month tour of in-season vegetables in your region. Perhaps you've made some discoveries, and can welcome some new members of the vegetable kingdom into your home on a more regular basis (or maybe lock your door when you see them coming). Either way, we have had really nice feedback, zero whiners, and very few complaints. That makes us feel good and we truly appreciate all of you. We would like you to fill out a survey before we draw up next year's crop plan. Very honest feedback is appropriate for that. I haven't decided to use an online survey or mail you all a paper survey (last year the online response level was pretty low and maybe it would help if I gave you a summary of everything in the share to reference as you respond). Anyway, be thinking of helpful feedback. As far as your boxes go, you can flatten them and store them for next year or bring them back to the last Roadside Stands on this Friday and Saturday. We will also be holding a Thanksgiving Sale  Saturday November 20, 10-4, Location TBA. You could drop it off there if you are coming.  As far as renewals go, we give all of our current members first dibs on next year's CSA membership. An email about how to renew or cancel  will go out shortly. We do have a waiting list for 2011 that I've rolled over from 2010 and will continue to roll over. As soon as I hear back from all of you, I will start going through the waiting list. If you know anyone interested in our CSA, they can send us an email expressing their interest in being on the waiting list.

2 Lb Celery Root. The easiest option is probably roasting this tasty root. Just take off the skin, dice it and toss it with olive oil salt and pepper and roast in a 375 oven on a baking sheet.
  Another great idea is to make a puree – mashed potatoes with celery root. Boil chunks of celery root and potatoes together in salted water until fork tender. Heat up milk or half and half and butter in the pan while the potatoes are draining (with the lid from the pot tilted over them so they stay warm, but steam escapes). Mash together and taste and adjust for salt and pepper. This is also a good treatment for parsnips. One of the tastiest dishes with celery root is a gratin.  I made one with half potatoes and half celery root. I peeled both veggies and sliced thinly on a mandoline. I parboiled these slices in salted water until just slightly al dente.  As the potatoes are boiling I buttereed a casserole pan and made a béchamel on the stovetop.You may want to look up a more professional recipe about béchamel. But basically you melt a couple big hunks of butter in a saucepan (I like to use a wide, shallow pan). Sprinkle in flour, whisking constantly, until a fairly thick paste forms. Add milk to thin it to a creamy sauce. I like to add shredded Asiago and Parmesan to make a cheese sauce. Adjust for S&P, and add a couple fresh gratings of nutmeg (or a couple shakes). Toss this sauce with the parboiled veg, add fresh chopped parsley or other greens if you want. Put into your buttered dish, sprinkle with bread crumbs (possibly mixed with parmesan and parsley), drizzle w/ olive oil or dot w/ butter and bake covered in a 375 oven until quite fork tender and sauce is bubbling up on the edges.  Uncover for the last 15 minutes or so. Delicious. Good as a leftover, too. Celery root is very good in a stew and is a wonderful base of any soup. Melt down onions in olive oil and butter, add diced celery root, then take it away . . . .

Scallions. The allium of the week. Terrific in an Asian-style cole slaw. Throw onto a green salad. Egg scramble. Nachos. Quesadillas. Stir fry. Tuna, egg, pasta salad. A tasty ingredient all around.

Frisee. That bitter salad green that you met a couple weeks ago. I would chop it up (almost like you do a head of Romaine for a Caesar salad),  wash it well, spin and throw in a salad bowl, maybe with other salad greens, maybe not. We had a creative salad at Cook and Brown the other evening with an array of roasted root veggies served over frisee with a sweet sherry vinaigrette. The good old dried cranberry, toasted walnuts, and blue or goat cheese would be an easy fall salad. If you are feeling adventurous try poached pears or sautéed apples, onion and bacon, deglazed with vinegar and tossed with the frisee while still warm. Other suggestions include serving seared scallops on a bed of frisee or wilting the green into a simple garlic and olive oil pasta and finishing w/ parmesan.

Red Cross Lettuce. A gorgeous red butterhead lettuce. Perfect for a simple lettuce and sliced radish salad. Great for sandwiches and burgers (don’t forget that in addition to beef patties, you can make homemade black bean burgers, turkey, tuna or salmon burgers). Maybe even good for Lettuce wraps – with chicken or tofu in peanut sauce with scallions perhaps?

1 Head Green Cabbage. I forgot to mention last week – Fish Tacos!! Thinly sliced or shredded cabbage gives fish tacos excellent crunch. Chop up your mini cilantro with some white onion and lime juice, Grill or Roast white fish, and wrap in a tortilla with a sauce of sour cream, cilantro, and lime. Rice on the side. Of course, different types of slaw are possible, cabbage rolls, cabbage soup, braised cabbage and onions, saurkraut. This guy should store for quite a spell, so don't feel you must use it this week.

1 Butternut Squash. This should also store for a bit. Check out the last two emails for ideas.

1 Head Bok Choy. Delicate head of Bok Choy. Perfect for a stir fry along with your scallions, perhaps some matchsticks of Kohlrabi that is still around, carrots, broccoli,  you can even use fennel. I think it is good to have all your veggies chopped and then heat a large wok-style pan to pretty hot with peanut oil, then start adding veggies in order of hardness. A real simple sweet and sour sauce is: chopped garlic, honey, chiles if you like, soy sauce and balsamic vinegar. I usually add this towards the end. Chopped scallion greens and cilantro are nice if added after the stir-fry is removed from heat. Pot of rice and the meal is complete.

Mini Cilantro. Let’s hope a tiny bunch is better than no bunch. Flavo-rama. Stir fries, tacos, quesadillas, or that southeast Asian butternut squash soup recipe.

2 Lb Rutabagas. The turnip-looking roots with a purple haze on its shoulders. Another good root for storing (in a plastic bag in the fridge). Excellent in the roasted root medley. My friend Heather showed me a nice technique of cutting each veggie in a different shape so they can be differentiated afterwards. Cubes, sticks, rounds, half moons (essentially the same size for even cooking). Great for stew. Some people like to boil and mash with butter like potatoes. I have a great recipe for a Roasted Root Turkey Pot Pie. Each of the components are made separately. It is perfect if you have just roasted a turkey and made gravy. Just pick the rest of the turkey (or chicken) off the bones, toss it with your roasted root medley, cover w/ gravy, added some fresh chopped herbs and frozen peas, and put in a homemade pie shell and bake. (I think it is best to parbake the bottom crust first). I've even made a bunch of unbaked minipies and frozen them for Grammie to take out when I'm gone.

1.5 lbs Parsnips. The white carrot-looking veggie. Extremely sweet, but not particularly good raw. Another good storage root. Great in the roasted root medley. Fabulous as a puree with potatoes. Also good in shredded root pancakes - kind of like a latke. Here's a good-sounding recipe from Food&Wine.

2 L1b Potatoes. You guessed it - another good storage veggie. Essential for the above mentioned purees, gratins, and latkes. Great in the Roasted Root medley. Super for home-fries. Great for big wedges, roasted with rosemary and served some braised short ribs or a grilled steak, for example. Excellent for adding texture to a pureed soup. Make some gnocchi if you are feeling adventurous!!

1 Head Broccoli. A wee bit of brocc. I enjoy roasting it as a side dish. First I toss it with some oil, soy, and chopped garlic, then put it on a baking sheet in the oven for 20 minutes. I’ve had this container of raw peanuts so I threw in a handful of those the other day and it turned out great. They also did well in the stir-fry, added at the same time as the onions.

1 Bunch Perpetual Spinach Swiss Chard. Steam it or fry it up. Make “spinach” calzones, use as a component in a pasta or eggs Florentine,  cook with olive oil and plenty of garlic, squeeze out the excess moisture, and top a pizza, maybe along w/ feta and roasted red peppers or some dried tomatoes. Once cooked and squeezed it can be frozen, as well.  Fabulous in a soup. Cook and Brown made consommé (a very finely strained broth) to pour over turkey and bacon meatballs and a chiffonade of chard. The resulting cup of soup was wonderfully tasty and very healthful.

1 Bunch Red Radishes. The obvious choice is salad. Sliced on good buttered bread with a pinch of salt. Sauteed quickly in butter for a snack or a side. Last weekend,  I brought a raw veggie plate with a ramekin of Annie’s goddess dressing. The arrangement was nice: Kohlrabi sticks (the most popular, though no one knew their identity), quarters of red radishes, sticks of beauty heart radishes, broccoli florets, and carrot sticks. Quite a hit!

2 Heads Fennel. I love this veggie. I’ve been getting hot tips about what to do with it. Slice and sautee in olive oil with a pinch of salt, after they soften a bit add some stock to help them break down a little more, cover with shredded gruyere, allow to melt, and serve. Another shopper told me about putting slices in a roasting dish, tossed with olive oil, s&p. Once somewhat softened, add cream and Sambucca (anise flavored liqueur). Allow to meld and cook down into a beautiful cream sauce. Deluxe! I still love the shaved fennel, red onion and sectioned citrus in a simple citrus vinaigrette. Another good choice is shaved fennel with sea salt, cracked black pepper, good olive oil, and curls of shaved parmesan. Fennel can certainly go on your baking sheet for the medley of roasted roots. We pretty much macheted off all the fronds, but the remaining sprigs can be finely chopped and used as an herb (perhaps to finish the gruyere, sambucca, or salad dishes).

1 Bunch Popcorn. We grew popcorn again! Hang it up somewhere until about Christmas when it should be sufficiently dry. At that point, push the kernels off the cob and pop. We like the old stovetop method best. High heat oil just covering the bottom of the pan, a single layer of kernels. Heat and shake occasionally until you start hearing popping, at which point you should start shaking more vigorously. When the popping slows or the volume of popped corn is pushing the lid off your pot, remove from heat. Put in a big bowl, put butter in the hot pan back on the stove, melt the butter, drizzle and mix into the bowl, add salt. Use some popcorn to clean the rest of the butter out of the pan and then dig in! A novelty item from your farmer friends J

Posted 10/25/2010 6:44pm by Christy and Chris Kantlehner.
Hello Everybody! We'd like to start with a quick thank you to everyone who comes to our roadside stand or belongs to our CSA. We've had a great season because of all of you.  Also, thanks for your enthusiastic responses to announcements of events and updates. Only a few more to go for 2010, so thanks for bearing with us. To everyone who just recently signed up for our mailing list, welcome!!

It's the last week of our Roadside Stand!!! 
We'll be open Tuesday and Friday from 3pm to sunset (5:50pm this week)
Our Final Blowout is on Saturday, October 30, from 10am to 2pm!!

All of our special guests will be there on Saturday:
  • Floyd, from Burnshirt Valley Farm in Barre, with his pastured pork and his neighbor's grass-fed beef. He'll bring his freezer full of all different cuts as usual. The "meat guy" is going to be there for all of you who ask!!!!
  • Our beekeepers, Roger and Lauren, from Franklin Honey, with their honey, soaps, lip balm, hand salve, etc. Stock up on quality products, nice gifts and honey for your winter tea time. Actually Franklin Honey will be at the stand BOTH Friday AND Saturday. 
  • Sandra, from Brambly Farm in Norfolk, will be selling eggs and offering sign-ups for Thanksgiving turkeys. Bring your checkbook so you can put a deposit on your bird! You'll be able to pick up your fresh turkey here at White Barn Farm on the Monday or Tuesday before Thanksgiving (Nov. 22 & 23).
And we'll be there, of course! It is Halloween Eve on the 30th so Chris and the crew and I are getting prepared with an array of marvelous wigs to wow you with!
Feel free to try out your costume at the stand as well!

What veggies are still for sale????
We should have lots of:
butternut squash
acorn squash
New England pie pumpkins and long pie pumpkins
Long Island cheese pumpkins
celery root
beauty heart radishes
little lettuces

and more limited quantities of:
mustard greens
bok choy 
sweet potatoes
broccoli raab 

As usual, bring your own bags, baskets, boxes, and be careful turning in and out of the field. Cash and checks accepted.

Thanks for reading! - Chris and Christy at White Barn Farm

P.S. The last announcements will be about our final sale of the year, the Thanksgiving Sale! We are planning to hold the sale on Saturday, November 20, from 10am to 4pm. Location TBA. All the special guests above (plus a few new ones) will be there, too!
Posted 10/20/2010 6:11pm by Christy and Chris Kantlehner.
Hi! It is your friendly farmers! You are in for some dense nutrient-packed foods this week!
Next week is the last pick-up, for those who have lost track. Yes, one more week!

The box was packed with:

1 Butternut Squash. Store it at room temperature (50-60 degrees is ideal) in a dry spot. Or use right away! There are lots of delicious soups, pastas, risotto, etc to be made. Check out last week's email for some good ideas. Of course, the recipes section of the website should have ideas, too. A curried butternut squash soup is tasty. Easy to make vegan, as well. Cook onions and apples (a little orange peel is good, too) in some olive oil until softened. Add some curry powder and whatever other spices (maybe cinnamon, nutmeg), Deglaze with Sherry. Add scooped out flesh of roasted butternut squash, puree with veggie stock to desired thickness. Simmer to marry the flavors for a little while. Adjust for salt and pepper, spices, and sweetness. or try Ina Garten's Recipe.

Shallots. Flavorful little red bulbs. perfect in place of a red onion. wonderful thinly shaved along with fennel for a salad. or on top of a roasted beet salad. great roasted along with some roots in the oven. The best to chop finely in a homemade vinaigrette, such as White Balsamic Vinaigrette.

yellow onions. a few little onions. i don't expect these to keep, so no use storing them up.

1/2 lb Bag of mizuna and tatsoi - little cut salad greens. These could be briefly wilted if you want, but I think they are best for a salad. Especially with your beauty heart radishes and some white balsamic vinaigrette. They can also go in a sandwich (a wrap would work particularly well) or just be snacked on while you're making supper.

in the Bag of roots:
1.4 Lbs Purple-top turnips. These will keep quite well in a plastic bag in the fridge (or a cold, not freezing, slightly humid root cellar). I love to roast these guys on a baking sheet with some oil, salt and pepper. I scrub them well, rather than peeling them, but you can peel if you want. Turnips are nice in a beef stew or a cream of turnip soup - cook down some onions in butter, add diced turnip, maybe one diced potato, and cover with stock. puree when tender, add half and half to taste - adjust for S&P and sweetness and acid (a dollop of honey or maple syrup and a splash of apple cider vinegar work well). Al Forno does a delicious cream of turnip soup, served with a swirl of red applesauce (made from apples cooked down with their skins).
2.5 Lbs of Purple Dragon Carrots. Reddish-purple on the outside, orange on the inside. Good old carroty, yummy flavor. Use em like other carrots. With lunch today we had a shredded purple carrot and kohlrabi slaw with scallions, a little mayo, sesame oil and Chris' other magic seasonings. 

Scallions. Luscious green onion flavor. Perfect to finish the Silky Pumkin Soup from last week's email. Great on nachos. Great in a green salad salad, a slaw, tuna salad, pasta salad, or my favorite, with eggs and cheese.

Beauty Heart Radishes. These are the turnip-looking root with pink-tinged roots that were not in the bag. They were loose in the box. They have a bright pink center when you slice them. Plus they are tasty radishes. These are great for that thinly sliced radish and mizuna salad. Slice them on a mandoline for a really nice effect. These roots store really well, too, if you don't feel inspired to use them right off. They do hold their color if you want to roast them. They will end up tasting more like a turnip when they're cooked.

Gnome Cabbage. Cutie Conehead Cabbage. Another candidate for keeping in the fridge or a cold root cellar with plenty of moisture. So easy to shred on a grater or a mandoline. Just hold the butt and away you go! No troublesome quartering like with their cousins, the round cabbages. There are some super recipes out there for Braised cabbage and apple with sausages. Oktoberfest ahoy! Emeril has a recipe for chicken braised with cabbage and apples. Coleslaw is another option. A modest batch of saurkraut is another idea. Saurkraut will keep in a jar in the fridge for quite a while. Cabbage rolls are another good meal. Blanch the whole leaves so they're pliable. You can make any kind of stuffing you like. Veggies and/or meat or mushrooms and rice or quinoa or any grain. Roll the stuffing in the leaves like little burritos. Stew your little rolls in tomato and voila! Tyler Florence has a good old-fashioned recipe for Galumkis.

Two heads of escarole. You probably figured out which one was the escarole last week, so you should recognize it this week. I usually do the quick and easy escarole and white beans I described last week, but my helpers on friday and shoppers at the Roadside stand were telling me about Escarole Soup. Chard and Kale are growing very slowly in this cold, so we decided escarole could be this week's cooking green. The soup is made with chicken broth, little meatballs, and orzo pasta. Like an Italian Wedding Soup. Here's one recipe from Epicurious: 
 Darcy's recipe seems more like this one:

Two heads of lettuce: One super-crunchy kind named Loma. Green and very curly and firm. And Red Cross, a beautiful red butterhead variety.

2 lbs Keuka Gold potatoes. A super variety for all sorts of purposes. Mashed.  A gratin (especially half and half with the celery root if you didn't use that yet). To add some oomph to fall soups. Roasted in the Roasted Root Medley. Cut into french fry shapes and roast with rosemary to go along with burgers. homefries. These will store in the fridge for ages.
Posted 10/15/2010 3:09pm by Christy and Chris Kantlehner.
Hi everyone! We will be open today! It may be windy and cold. Our driveway is better suited for mud wrestling than parking and walking. But we will be at the stand at 3pm until sunset (that is 6:04pm tonight). 
Fall crops are in full swing and the final demise of the tomatoes is official. We had a frost on Saturday night/Sunday morning. But there is still plenty to eat!!! Lettuce is exceptionally beautiful at this time of year. There is kale, swiss chard, bok choy, scallions, onions, garlic, potatoes, peppers, cabbage, celery root, fennel, carrots, a tiny bit of broccoli and cauliflower, and lots of winter squash. Plus Jack O'Lantern pumkins, popcorn, blue corn, giant decorative winter squashes that look like Cinderella's carriage. Baby pumpkins, Dancing & Spinning Gourds (nature's tops), and more. We have coffee from Sheldonville Roasters, a humble gentleman from Sheldonville who roasts coffee in his homemade roaster in 4 lb batches. His labels are very good and lots of the beans are organic, fair-trade, or both. $5 for a half pound and I don't know if you can get coffee more freshly roasted. We still have eggs from Brambly Farm, which reminds me - if you still want to order your . . .

  • Thanksgiving Turkey here's the info:
The O'Harte family of Brambly Farm in Norfolk raises Bourbon Reds, Royal palms, Bronze Turkeys, all listed Heritage breeds. They also raise Traditional Broad Breasted Whites. They are fed all natural grains and are pasture raised. The Royal Palms are a small type breed and its unusual for them to grow bigger than 14 lbs but they do taste truly delicious. The Bourbon Reds and Bronze can range between 12 - 24lbs and are regarded by many as the best way to give a big family a very special Thanksgiving. Traditional Broad Breasted Whites usually are between 18-32 lbs. Once in a while there are a few "Extra Large Giant Turkeys" that just forget to stop eating and these can weigh  over 32 lbs.

small heritage turkeys 8 - 14 lbs : $65 each 

Medium heritage turkeys   15 - 24 lbs : $80 each

large traditional turkeys  25 - 32 lbs : $95 each

If available "E L G Ts"  over 32 lbs :    $110 each

The fresh (not frozen) Turkeys will be available for pick-up the Monday and Tuesday just before Thanksgiving (Nov. 22 & 23) here at White Barn Farm. We will send a notice with more details about the pick-up to all who have sent a deposit (really, don't forget your email address!). If you would like to pick up at White Barn Farm, please note that when you mail your check, as Brambly is selling to customers at other farms, too.

To reserve a turkey please mail your $25 deposit check, made to Brambly Farm, to:

Brambly Farm * 84 Cleveland St * Norfolk, MA * 02056

Please include a note with the following information: Your name, phone number, email address, and preference of birds (breed and preferred size). Sooner is better for best selection . . . If you want to pick up here at White Barn Farm, make sure to indicate that.

If you have additional questions, you can email Ted and Sandra and family at

  • White Barn Farm Dinner at Cook and Brown Public House in Providence

Next Sunday we are going to be part of a special White Barn Farm Dinner at Cook and Brown Public House, a fairly new restaurant in Providence. We have been selling produce to Chef Nemo all season and have had several occasions to enjoy a drink and a snack at their lovely bar. Chef Nemo has a true dedication to using quality ingredients and has been a great supporter of our little farm.  We are excited to team up and create a little buzz about local ingredients prepared in season. Dinner will be on Sunday, October 24 at 6:30pm. We will be there to talk about the farm and participate in the merriment. The five-course menu will be based on ingredients grown at our farm and meat raised at Brambly Farm in Norfolk. You may also choose to enjoy your meal with wine pairings, carefully selected by the staff at Cook & Brown.
Check out the invitation 
 You can make a reservation by calling 401.273.7275