Blog

Welcome to the blog.
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:

BRAISED CABBAGE

Ingredients:

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

Preparation:

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

PLANTS 
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! 

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

LOCAL HONEY
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!

EGGS
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, www.whitebarnfarm.org

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: www.whitebarnfarm.org

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 info@whitebarnfarm.org

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  

Details:

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.

Other Great Stuff: RADISHES, SPINACH, EGGS, PORK, RHUBARB, HONEY, SOAPS!
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 www.whitebarnfarm.org 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! 

Posted 5/21/2010 2:50pm 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  

Details:

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.

Other Great Stuff: RADISHES, SPINACH, EGGS, PORK, RHUBARB, HONEY, SOAPS!
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 www.whitebarnfarm.org 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! 

Posted 5/7/2010 7:16am by Christy and Chris Kantlehner.
Hello Everyone!

We have been keeping our greenhouse packed full of seedlings and it is almost time for our
SECOND ANNUAL PLANT SALE!
It will be SATURDAY & SUNDAY MAY 22 & 23 from 10am to 4pm, both days.
We encourage you to stop by and pick out some hearty veggie starts. 

 We are keeping a running inventory on the website, www.whitebarnfarm.org , of what has been potted up already. Still to add to the list we will have more tomatoes, cucumbers, zucchini and summer squash, parsley, basil, swiss chard, kale, tomatillos, marigolds, cosmos, bachelor's buttons, calendula, nicotiana, and lots more.
We have timed our seedings for the plant sale so that the starts should be ready to go in the ground within a week of the sale - so get those gardens ready!

In addition to our plants, we will have our friend Floyd from Burnshirt Valley Farm in Barre down to sell pork 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.
Also, our beekeepers from Franklin Honey will be there selling their limited quantity of local raw honey and their great selection of bee products.
Perhaps we'll find some more friends to join us so it really feels like a festival . . . .

We can't wait to see everyone from last year again! and there are lots of new friends to meet, too!
Thanks for all your wonderful support!
Chris and Christy at White Barn Farm 
Posted 4/19/2010 9:22pm by Christy and Chris Kantlehner.

Hi there farm followers!

I figured it was about time to tell you what has been happening at the farm.

Progress! Lots and lots of little plant lives germinating in the greenhouse, graduating to the outdoors and finally landing themselves in the soil, poised to grow and produce food! We are also potting up lots of seedlings to six-packs and 4-inch pots to sell at our Plant Sale, which will be Saturday and Sunday, May 22 & 23. We hope all of our well-cared for little vegetable and flower prodigies will find a good home!

Here is an idea of what grows right about now in our greenhouse. We began with onions. They are grown up and getting used to the real sunshine, wind, rain and cold nights on the hardening off tables (uhh, pallets and cement blocks). We've given them a haircut and their growth is focused on the shaft. They will go into the ground this week. We have already transplanted our first crops last Thursday: broccoli (we're trying for a spring crop this year), Napa cabbage, bok choy, and small cabbages. Our first direct-seeded crops are in the ground and germinated: peas - snap and snow, arugula, radishes, salad turnips, and mustard mix. the carrot seeds are still waiting underground. we hope they show up pronto! Beets, spinach, kohlrabi, mizuna, and broccoli raab are all on the transplanting agenda for this week. Our rain barrels have been doing a good job of collecting rain to water our greenhouse and fill the water tank on our transplanter as well! There are lots of flowers for cutting started in the greenhouse, eggplants and hot peppers have already been potted up, tomatoes and sweet peppers are next. Basil, parsley, celery, lettuce, and more plantings of most of the afore-mentioned crops are all going too. It is a constant struggle to find more space to put all the plants! There is a certain relief when they are grown enough to move outside and finally into the ground.

If you are interested in volunteering in the greenhouse, please contact Christy at 774-210-0359 or respond to this email with your info. This is a very busy time of year in the greenhouse and in the fields. An extra hand for a few hours in the morning goes a long way in accomplishing the necessary seeding and potting up. It's pleasant in there, even when it's raining, particularly if you enjoy NPR and/or reggae tapes. 

We have been having very nice luck and generosity in acquiring organic matter to keep our sandy soil growing vegetables. We had two trucks from E.L. Harvey, each with two 30-yard containers in tandem, bring down compost from Brick Ends Farm (commercial composting). We used the black, magical stuff last year for our onion field and the fertility was quite impressive. At this time of year, they offer farmers free compost if we pay for the trucking, so it ends up being pretty affordable. We have also been getting in cow manure from Wright's Dairy Farm in North Smithfield, RI. My uncle generously lets us borrow his dump truck and even took the time to drive it himself and borrow a dump trailer to get us a really great stash of cow manure that we can mix with leaves (free from landscapers) and allow to break down a little more before spreading. Our refurbished manure spreader (thanks dad!) has been incredibly valuable for both making windrows for composting and for spreading compost on our fields.

We had an exciting delivery of Neptune's Harvest Fish and Seaweed Emulsion. We very specifically requested that the 275 gallon tote we ordered be delivered on a truck with a lift gate. Indeed, the truck had a lift gate - that had nowhere near the capacity to handle the 2550 lb load. And the delivery driver was in a hurry. We ordered the large container because we want it for collecting rainwater on a trailer to be driven wherever there is an irrigation emergency (to be pumped out with a solar pump is the idea). Anyway, the scramble began to solve the problem. Could we stack enough pallets to the brim of the truck and slide it. Could the pallet forks on the front loader of the Kubota, combined with the lift gate let it down easy? We ended up spinning the tote around so that the spigot faced out and frantically getting 55 gallon drums to fill. We had other farmer friends splitting the order with us, anyway. I bravely held the aluminum light fixtures acting as wide-mouthed funnels to allow a dribbling of fish juice to empty into the drum. Meanwhile, Chris and my dad, hurried to fashion faster conduits for fish sauce transfer. Finally, some PVC piping with the right configuration of elbows and caps allowed for a very quick transfer to 2 drums. That lightened the load enough to handle with our tractor forks. VERY EXCITING stuff!!! Now we can smell like the sea when it's time to "fish the greenhouse" and as we transplant our freshly dunked-in-fish-sauce trays.

We have a new storage area above our finally complete Wash Station. Now all those buckets, bins, and crates have somewhere to belong when they are not in use. We all want to belong!! This progress, combined with the organization of the "gas house" gives White Barn Farm hope that order will be the tune of the future!!! The root cellar and garlic room are next. So watch out, clutter!

The animal-free trend may be winding to a close this year. We finally cleaned up a brushy overgrown mess that wants to be a beautiful partial-shade herb and flower garden, wowing Grammie with its wonderous beauty. But bittersweet roots stand in our way! As Chris and I dragged debris to the burn pile, we simultaneously, independently concluded that pigs would do the best job of clearing out those roots. We are considering getting a pair of young pigs to raise for the season. We think it would be a great habitat for them and the fringe benefits on a veggie farm might be quite fine for a pig! We'll see. We are also on track to begin raising laying hens. We want to build a mobile coop that can be moved to fresh pastures or insect infestations in the fields. Chickens, too, really fit in to the natural cycle at a veggie farm. What fun to bring them all the trimmings from the wash station! Some fresh eggs would be a bonus! We will have several egg producers offering eggs at the CSA pick-ups/Roadside Stand. Get ready to frittata, scramble, and quiche! Don't rule out meringue, souffle, mayo, deviled, and sunny-side up! Nancy Rosenberg will continue to offer her rare and special breeds' organic eggs. Ken Oles and one of our CSA members will also offer their homegrown eggs. Finally, Ted at Brambly Farm in Norfolk will be a regular supplier of fresh eggs from real chickens doing real chicken living! White Barn Farm's egg producing has yet to be dabbled in . . . 

I must interrupt to apologize for the carrying on. Perhaps I should write less, more frequently!

Ha! But I have more tales to tell. We have been meeting all sorts of wonderful candidates to join me and Chris in the farm work this year. What an outpouring of interest!! This is a good sign, everyone. People want to eat good food AND people want to learn to grow it, as a job! The greatest obstacle is probably access to land. So we'll all have to keep that in mind as open space dwindles. Anyway, we have been having lots of work interviews and have met some wonderful people. We are down to the final few applicants - we've got to decide by May 1. This is another aspect of my work that did not enter my farm fantasies.

Finally, bedtime. SAVE THE DATES: our Plant Sale is May 22 & 23, Saturday and Sunday. 10-4 both days. My great artist friend, Heather Willey, from Plainville has made this year's poster and printed them. They are in the mail on the way here, so keep your eyes sharpened for them around and about. We will be selling lots of varieties of garden veggies and flowers for cutting. We will have some herbs, as well. I'll try to get a current inventory up on the website soon - it is constantly growing as we pot up more stuff. We are sure to have rare and wonderful varieties, as well as a larger selection of varieties good for containers for all you patio gardeners. Give it a try. There's not much to lose, and always lots to learn, growing a garden. Kids tend to eat food they pick themselves, too! It could be a cheap source of family fun :) As far as the sale goes, we are working on getting some other vendors to come and make it more of a spring fair atmosphere. For sure we will have Roger from Franklin Honey and Floyd from Burnshirt Valley Farm with naturally raised pork. We'll keep you posted. For now, try to resist the box store veggie starts . . . .

Thanks for reading, everyone. We look forward to seeing you all again (or meeting you for the first time!)

Keep your eyes out for cool woodland flowers when walking in the forests around here!