Welcome to the blog.
Posted 3/23/2010 11:16pm by Christy and Chris Kantlehner.
Hello there, omnivores!
If you have signed up to be on the mailing list at White Barn Farm, you may be the type to seek sources of meat that you can feel good about. We are Chris and Christy at White Barn Farm in Wrentham, MA. We grow vegetables and sell them to locals who sign up for our CSA or stop by our Roadside Stand. We don't have any domesticated animals here - not for pets and not for meat. Someday we want to graze some laying hens around the farm - they love to scratch and eat bugs and garden scraps etc - they fit right into the cycle. Anyway, the good news is that we do have farmer friends that can help you be a conscious consumer, in good conscience!! A little word about my philosophy on price: if you think you can't afford pricier meat, maybe we could all just eat less of it. Just like they say at yoga class: "each day try to give a little more and take a little less." Perhaps this is our global economic recovery plan?? At least a health plan?

Nothing like a good bird, we like to say. A humanely raised chicken may seem to be outrageously priced compared to Perdue's "birds" but I think it is worth the money. Especially since you can roast a whole chicken for dinner (perhaps when you will be around for a while - a Sunday?). Pick it clean to have sliced chicken for sandwiches - go ahead and splurge on the avocado - we're never going to grow them so well here. Then make stock with the bones - throw in some veggie odds and ends, peppercorns, herbs, simmer, voila! You can freeze the stock or use it right away to make a soup or risotto or something. Delicious frugality.

Who's raising meat birds?
Our friend Floyd, who I met years ago at a NOFA winter conference. He is from Barre, MA and operates Burnshirt Valley Farm
He started out focusing mostly on raising heritage breeds of pigs in their natural environment - out in the woods rooting around. This year he is going to raise some chickens and ducks.

The short story is: He needs to order chicks from the hatchery by the end of March (one week). In order to reserve a chicken you need to first send him an email at Make sure to include the quantity and type of birds you are interested in and your name and contact info. Then, make it official by sending a $2 deposit per bird (checks made to Floyd Kelley) to 685 Gilbert Rd., Barre, MA 01005. When they're ready, we will coordinate a pick-up time at White Barn Farm, likely during a Tuesday or Friday Roadside Stand/CSA Pick-up session. Floyd hopes to have the birds in the freezer by July. He says, "we will do our best to accommodate requested sizes of birds but the average weight for the birds will be around 5 lb. The Muscovy ducks are a new production project for the farm so please bear with us on our learning experiences to offer a wider array of products."

The long story, including the options - which you will have to specify in your email request, is this:
White Cornish Cross From Hoffman Hatchery
Meat chickens that grow fast and are great for pasture-raised operations. Do not have the leg or heart problems and are good grazers. At 8 weeks the weight is 5 lbs., at 10 weeks the weight is 7 lbs., and at 12 weeks the weight is 8 lbs. Very tasty. $3.80/ lb. Minus $2 deposit

Freedom Rangers From J.M. Hatchery
The Freedom Ranger day-old chicks are hatched in the heart of the Pennsylvania Dutch Country. The breeding stock is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program. Currently, the Freedom Ranger genetic stock is used by most non-factory farm production models (alternative) all across Europe and also by small pastured poultry producers in search of a traditionally raised farm chicken - just like the "oldies", healthy and with a succulent flavor and texture.

Since our Freedom Ranger Broilers are a slower growing breed, they are naturally better suited to the higher welfare and all true natural rearing systems (full pasturing, free range, organic, certified, backyard etc.…). In the United States most modern poultry industrial production models use fast growing breeds (hybrid white synthetic Cornish crosses).

Natural instinct and behavior is preserved in the selection and growing methods of our Freedom Ranger breeding stock. It goes without saying that our birds love foraging in pastures, free ranging outside, always looking for natural sunlight and fresh air, as well as ground scratching and dust bathing.

At J. M. Hatchery Inc. strongly believes in traditional, sustainable, and environmentally friendly farming methods, and are convinced that allowing the chickens to do what comes naturally ensures an incredible meal for your table!
  $4.25 lb. Minus $2 deposit

Muscovy Ducks From J.M. Hatchery
Muscovy Ducks originated in Brazil and were domesticated in Europe. White Muscovy Ducks are best suited for meat production and make up 90% of commercial production of duck meat. J.M. Hatchery uses breeding stock from France that has been genetically improved (through natural breeding) to produce birds that are 50% larger than other Muscovies. The males can weigh 12 pounds in 12 weeks. The meat is less greasy and with a lower fat content than other ducks. They are known to have a sense of humor, are intelligent, and love to fly.

By Dr. Dennis P. Smith Country Hatchery:
“Muscovy meat is one of the healthiest meats on the market today, being 98% or greater fat free. Many people say that the breast meat of a Muscovy is hard to tell from a Sirloin steak. Famous chefs know this and use Muscovy meat in a number of ways. They have become experienced at cutting and preparing the meat for various delicacies. It is even ground up and used as hamburger in a variety of dishes. Individuals who are required to be on a low-fat diet know that the meat is not only great tasting but very nutritious. And, being so lean, meat from the Muscovy duck is not greasy as is the case with other ducks. Some say that the meat tastes a lot like expensive ham. Others say it is hard to tell from other expensive cuts of meat.”
  $5 lb. Minus $2 deposit. 

How do you get pork from Burnshirt Valley Farm? Floyd sells at the Waltham Farmers Market once a week. Some of you may have met him at last year's White Barn Farm Thanksgiving Sale at the Episcopal church in town. We are trying to get him to come to this year's Plant Sale . . . . 


Those of you who have been on this list since it started may remember Chris' good friend from Green Mountain College, James Elworthy, a dedicated organic dairy farmer. Some of you have even purchased shares of meat from his farm (Liberty Farm) already. Well, James and his wife, Sarah, are in some awesome new digs in Poultney, VT (home of Green Mountain College, coincidentally).  With the help of the Vermont Land Trust purchasing the development rights, James and Sarah were able to buy a 126-acre dairy farm. No more renting out a barn and hauling all manure with a wheelbarrow! The place has a wonderful barn with nice lighting, more space, a working manure scraper system, a vacuum line that brings the milk right to the bulk tank (no more hauling 5 gallon buckets one by one up the stairs) and his herd is up to 30 milkers. The very first calf that they were given at the beginning of their farming adventure had just had her first calf and begun milking when we visited in early March. 
Full circle!
Anyway, he has beef animals and pigs in addition to the small certified organic herd of dairy cows.
He sells pork and beef to customers in Massachusetts and Vermont. There are regular deliveries to Cape Cod as well as to White Barn Farm in Wrentham, Mass. His father comes from the Cape fairly regularly to visit and help on the farm and when he goes back he brings the shares down.  All meat is slaughtered in a USDA inspected facility and is frozen when it arrives to you.
BEEF. Choose 25 or 50 lb share. Beef is $6/lb.
The beef boxes contain a full range of steak cuts, hamburger, ribs, and stew meat. Packages are usually about 1 lb each, so a 25 lb share would probably have 24-26 packages, for example.

PORK. Choose 25 or 50 lb share. Pork is $6.50 lb.
The pork has some really tasty smoked bacons, hams, shoulders, and well as fresh pork chops, ribs and sausage.

James says,"my wife and I work hard at nurturing the soils and ecosystem of our farm and we feel that this fosters animals with exceptional vitality, which equates to healthy food for all of us. If you have any questions or would like to arrange an order, call 802-989-9818 or email 
Thanks! James and Sarah Elworthy at Liberty Farm" 

Brambly Farm is just getting established in neighboring Norfolk, MA. Ted O'Harte is a very experienced and knowledgeable Irish farmer. He is raising a wonderful diversity of birds, including chicken, different ducks, turkeys, and pheasant. He raises heritage breed pigs - you guessed it - outdoors rooting around like they should be. We expect to be offering Brambly Farm eggs at the White Barn Farm Roadside Stand and CSA Pick-Up site. We will also advertise sign-ups for Thanksgiving turkeys raised by Ted (and his family!). Hurray for new farms popping up in suburbia!

Terri Lawton is a young dairy farmer on her family's farm in nearby Foxboro, MA. Visit their website if you don't know about them already. They are doing Foxboro Cheese there, too!

You've got to check out Rosasharn Farm's beautiful website. I met farmer Anne at the annual Local Food Forum in RI a few years ago. She operates a vegetable CSA and a goat dairy (milk available for pet consumption) and makes cool soaps (I've been using her goat milk based laundry soap). I am including her in this "meatcentric" email because she will be raising chickens for meat this year. She had information about it at the North Attleboro winter farmer's market, although I could not locate it on her website. The flyer said the chickens should be ready in early September and will weigh around 4 lbs. Place a deposit on the chickens by June 1 and pay the rest according to the calculated remaining weight. Anyway, her farm is in Rehoboth, MA and is a good one to know about. You should be able to contact her through the website.

Well! That is all for now. Bless all your hearts for reading down to the end of this info-packed email!!!
We are proud to be able to support other small farms doing good things. We hope you appreciate this sort of info and decide to try some good meat directly from a small farm. It is amazing how obvious the quality of good meat is, once you know. Thanks again!
Looking forward to seeing you soon!
Chris and Christy at White Barn Farm
Posted 3/20/2010 8:20pm by Christy and Chris Kantlehner.

Hi Everyone!

Thank you so much for all of the interest and enthusiasm.

Our CSA is completely booked for 2010.

If you were already on the waiting list, I will put your name at the beginning of the list for 2011. If you want to be added to the list, just send us an email telling us so to:

We hope to make our veggies accessible to everyone at our Roadside Stand. So don't despair! We even added a day for the stand - Fridays will be a regular stand (not a CSA pickup only, like last year). We look forward to seeing you all. Introduce yourselves, we'll be pleased to know your name!

Happy Spring! The Vernal Equinox is today - even though it felt like summer with no leaves.

Thank you. The support has been amazing and means a lot to us!

Chris and Christy at White Barn Farm

Posted 3/17/2010 11:29am by Christy and Chris Kantlehner.
Hi there everyone!

It is a beautiful sunny day and the speed at which are sandy soil has drained tells me it is not frozen down there anymore! We've had a heck of a lot of rain in the last week. But what a gorgeous, sunny day today! St. Patty's Day! The vernal equinox is right around the corner - it says  Saturday, March 20, on the calendar.
The days outlast the nights beginning very soon!

So. What's been happening at the farm?
We've begun seeding in the greenhouse. Onion seeds went into their flats March 4,5,6 and we have tiny green sprouts from all those little friends emerging as we speak. The transformation from a greenhouse filled with trays of dirt to a greenhouse filled with gorgeous, green, photosynthesizing seedlings is such a miracle every time! Yesterday we seeded all sorts of things - spinach, beets, bok choy, Napa cabbage, small, early red and green cabbages, and some broccoli (yep - we are hoping to do a spring harvest of broccoli this year). The hot peppers seeds are germinating on the heat mat, which should be a coveted spot as it's soon time to seed the eggplant, sweet peppers, tomatoes, and certain flowers.
The pump in the greenhouse is working well. It pumps water out of a long series of 55 gallon drums (all connected by PVC) that hold rainwater we collect off the barn roof.  The water gravity feeds through PVC piping in a covered trench all the way out to the greenhouse. Actually, we haven't hooked up the gutters yet this year, but as soon as the threat of freezing, exploding pipe passes, we'll connect it. For now, we just filled the barrels with a hose.
Our woodstove is doing an excellent job this year, with its new-fangled insulated pipe outside. Thanks to my dad who has been materializing to facilitate these projects just as they need to happen. We are enjoying the efficiency of our woodstove AND the comfort of knowing the backup propane heater is on a thermostat so our seedlings can enjoy consistent warm nighttime temperatures and grow, grow, grow! 
Most of our other work has been pretty sedentary. Planning, emailing, managing the waiting list, doing Quickbooks, organizing, blah, blah, blah.

Actually, one other interesting aspect of our work recently has been keeping our feelers out for sources of other food that our customers can feel good about eating. The prospects are looking good! There is a fairly new farm in Norfolk specializing in raising heritage breeds of pigs in a very natural way - rooting out in the forest and eating some grain the farmer brings in. He raises lots of poultry - laying hens, turkeys, pheasants, and ducks. He will be raising some cattle, too. The farmer is from Ireland and has an incredible wealth of knowledge and experience. We are so glad that he contacted us. He is still pretty new - so this year we will probably just be able to offer his eggs to purchase at the pick-ups and you will be able to sign up for Thanksgiving turkeys. Beef and pork will be available through our friend James Elworthy, at Liberty Farm in Poultney, VT. With the help of the VT Land Trust, James and his wife, Sarah, were able to purchase a beautiful 126 acre dairy farm (with a good barn that James deserves so much!). His dairy herd is up to 30 milkers and he will still raise a few pigs and some beef cattle as well. He sells shares, in 25 or 50 lb increments (a mix of assorted 1 lb packages of all different cuts). Also, our friend, Floyd, in Barre, is still raising pigs and selling pork at the farmer's market in Waltham. He is also going to raise meat chickens and ducks this year. His customers just sign up ahead and send a deposit. We'll be able to arrange a pick-up here at White Barn Farm (same for the meat from Liberty Farm). We're also hoping to make our Plant Sale more of an event (pray for sun!!!) and have Floyd here with pork to stock your freezers with. Rosasharn Farm in Rehoboth is another farm I'd like to invite. Anne, the farmer there, does a veggie CSA. She has goats and goat products - great soaps and other stuff - laundry soap, even. She will also be raising meat chickens that can be signed up for in advance. I will organize a blog entry/email that includes all the fine details about these things. Just thought I'd share the positive news!

The daffodils and tulips are all poking up. I saw some crocuses this morning. I checked the garlic yesterday and it is poking through the leaf mulch! Yay!

Finally, a touch of business: Second payments are due if you chose the payment plan for this year's CSA shares. If you sent in a $100 deposit, $262.50 is due now and the final $262.50 is due by June 1, 2010. Thanks to everyone who sent theirs in already! If for some reason you can't swing it at this moment, just email and we will happily work something out. We certainly understand that it is hard times right now.
Thank you, everyone! We are happy to welcome so many new members this year and to see some great familiar faces from last year. Please keep introducing yourselves to us. We often know your faces and your names - but not always together :)

Take Care!
Christy and Chris at White Barn Farm  
Posted 3/10/2010 9:43pm by Christy and Chris Kantlehner.

Hi Again Everyone!

Hope you've all been soaking in the sun! Our greenhouse sure has!

The 2010 CSA has been filling up.

Shares for Tuesday pick-ups are full.

There are five openings for Fridays left.

I am working my way down the waiting list and it is down to 26 names.

The latest batch of waiting list members has been notified and they have a week to get back to me.

I will make another entry when we are fully full.

Thanks for all the interest everyone!!



Posted 3/3/2010 9:26am by Christy and Chris Kantlehner.

Hi Again!

Today is Wednesday, March 3. Snowing!

We still have a waiting list for the 2010 CSA. Right now 40 names remain on the list.

There are 9 shares available. Seven for Fridays and two for Tuesdays.

I have notified the latest members of the waiting list that these shares are available and given them a week to respond. As spots are declined, I notify the next person on the list.  When the CSA is full, I will make a blog entry (like this). I will keep any remaining members of the waiting list to roll over and become the start of the waiting list for 2011. If you sent your form and a check and the CSA fills before we can add you as members this year, I will return your check and keep you on the list for next year.

We are truly grateful to have such an enthusiastic community here. Thank you so much!

Chris and Christy at White Barn Farm

Posted 2/23/2010 4:50pm by Christy and Chris Kantlehner.

We have a waiting list for 2010 CSA Shares.

As of today, Tuesday, February 23, 2010, there were sixteen shares available. I emailed the first 16 members of our waiting list and gave them until March 2nd (one week) to accept or decline.

As soon as someone declines, I will notify the next member of the waiting list and so on. At one point I had claimed I would institute a free-for-all, but now we have a waiting list of 53 people!!!! So I am notifying folks in the order in which requests came in.

I will make a blog entry when all of the shares are filled. I'll keep what's left of the waiting list from this year and make it the start of the wait list for 2011.

If you mailed in a check, I will email you to let you know we have it and I'll add you to the waiting list (in the order in which they were received). We won't deposit your check until we definitely have a share for you. If the CSA fills up before that, we'll return your check.

Thanks so much for being so interested, everybody!!! It warms my heart.

if you'd like to be added to the waiting list, tell us so via email:

Posted 2/22/2010 1:18pm by Christy and Chris Kantlehner.

Ha! We’re Back! (that’s a little Car Talk reference)

We want to welcome you back to White Barn Farm CSA for another rousing round of “How to Use those Veggies”!!!!

 I thank all of you for so graciously letting us fall off the face of the earth for two months without one blog entry about our travels. More importantly, thank you for so patiently waiting for an email confirming that back at the farm, Grammie has been checking the mail, filing commitment forms, and depositing your checks.

 Just for a little chit-chat, our winter roadtrip was excellent. The goal of our trip was to see all the friends and family that we never get to see (even when they come visit us and we’re too busy farming to stop and play!). Without getting too long-winded too fast, we basically made a loop of the country, visiting every state in the perimeter of the contiguous US except Maine, North Dakota, Washington, and Oregon. We got to reunite with old friends, spend good leisure time with family, see how beautiful our whole country is, including places we had kind of negative preconceived notions about. We are so impressed with how nice everyone is everywhere and how much we like our country, despite it all.  Our zeal for food and drink and the lack of an exercise bike built into the passenger seat of our Subaru have rendered both Chris and me a little bit larger than when we left. I have reached a new height of “muffin top” and boy, am I ready to get working again! I am thrilled to be able to get back into a healthy routine and have a kitchen to make good food in!! We got back late Thursday night and flopped into our bed. Friday morning we checked out the farm. A few flapping tarps were out of place. The frozen, never harvested red cabbages looked like little goblins, with their dead leaves fallen to the ground around their heads like a cape. The big greenhouse is hot when it is sunny and the little greenhouse is still growing spinach, which my family assures me tastes delicious, despite its sad appearance, in my opinion. The root cellar had a few survivors – enormous Gilfeather Turnips were miraculously still hard as a rock and some potatoes are left too.  Our garlic is in decent shape, shallots held up like champions, and there’s a decent array of yellow and some red onions. Saturday morning we visited the Winter Farmers Market in Pawtucket and found some similar suspects, but it was the end of the market and I think most of the greenery flew off the stands before we arrived. We found some good yogurt and feta from Narragansett Creamery, a whole chicken, a dozen eggs, some pea tendrils and several old friends. Then it was off to Whole Foods to round out the grocery trip. Hurray for beets, celery root, sweet potatoes, parsley, scallions, cilantro, celery, and carrots! We are rejuvenated, even invigorated and our potting soil gets here Wednesday and seeding begins in the greenhouse next week!

I want to reiterate a few changes to the CSA this year. All shares will be boxed this year, so you just pick up your box at the farmstand between the hours of 3pm and 7pm on your pick-up day. We will have our farmstand open to the public during those hours, both Tuesday and Friday. We will still do our Saturday morning market at the same location, Saturdays 10-2.  We are not offering flower shares this year, but there should be cut flowers available at the stand during all of the markets. I want to do a good job of making a “display share” each week at the pick-up site so you can see what is in the share without rooting through the box – that way you can ask questions or use the take-it-or-leave-it box, which I also aspire to instituting for real this year! Please hold me to these aspirations, everyone! I think they are good ideas that will help you more fully enjoy your shares.

Next, I will email you all individually, confirming your pick-up day and the balance due for the share. We thank you so much for putting your faith in us again!

It’s good to be home and I look forward to seeing you all again!!!

Christy and Chris at White Barn Farm

Posted 11/20/2009 10:20pm by Christy and Chris Kantlehner.
Our Season Finale: The Thanksgiving Sale 

Saturday 10a - 4p November 21st at the 
Trinity Episcopal Church in Wrentham 

(the church is right on 140 in the center of Wrentham. Just a few driveways towards Foxboro from the center traffic light at the intersection of 1A and 140.
The address is 47 East St., Wrentham, MA 02093)

We've been hauling in roots and cutting and picking and washing and packing. The van is ready to roll, stacked to the ceiling with: leeks, carrots, red radishes, parsnips, turnips, bunches of arugula, swiss chard, kale, potatoes, yellow and red onions, green and red cabbage, butternut squash, shallots, a wee bit of garlic, bunches of popcorn on the cob, crates of pumpkins, spinach, mustard mix, pea tendrils, bok choy, escarole, frisee, little lettuces, and lots of broccoli. parsley, sage, rosemary, and thyme. and more I am sure!

We've bagged up 50 lbs of organic cranberries that we picked up from Cranberry Hill Farm in Plymouth. 

Nate, Floyd, and Roger are all on board to round out our selections: 

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em. 
Consider storing locally grown potatoes, onions, apples, turnips, cabbage, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

Posted 11/10/2009 1:01pm by Christy and Chris Kantlehner.

One Day Thanksgiving Sale 
Saturday 10a - 4p November 21st at the Trinity Episcopal Church in Wrentham 

The season finale for White Barn Farm
Come stock up for the feast and the winter ahead . . . 

In addition to our produce (potatoes, onions, shallots, garlic, butternut squash, turnips, cabbage, kale, broccoli and more), 

several other local farmers will be there to round out the selections!

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

We are buying in organic cranberries to sell from Cranberry Hill Farm in Plymouth

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

It should be a jolly atmosphere. Perhaps we'll find some friends to liven the mood with some folk music . . 

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em.
Consider storing locally grown potatoes, onions, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

Posted 10/28/2009 8:58am by Christy and Chris Kantlehner.
Hello everyone!

We can't believe it either. We made it through our first year of the CSA. 
We will be sending an email soon about next year. You all get first dibs on next year's membership. Stay tuned. Next week I hope to have time to write a survey for you to answer and have solid details about how to secure or decline your membership for 2010.
You have all been so excellent about bringing your boxes back each week, some of you may be wondering, what do I do with the box? One member said she'd save it for next year, another emptied her produce right into her trunk and gave to box back right away. They are wax-coated so I don't think you can put them out with the regular cardboard recycling. We'll happily accept them back whenever you come by next - be it next year or at this Saturday's roadside stand or our Thanksgiving market, the weekend before Thanksgiving. 

What was in the share:

Napa Cabbage. Huge unexplainable cabbages. The size of these is why we had to go back and cut off the carrot tops so that we could close the boxes. Exceptional cole slaw has been made with these babies. if you have ever wanted to make saurkraut or kim chee here is your chance. it's also pretty good raw, sliced thin in a green salad with salad dressing and shredded carrots. It makes a great filling for homemade egg rolls or dumplings and is perfect for a stir fry, fish tacos, buffalo chicken wraps, etc. Stuffed cabbage is an entree possibility; someone recently mentioned an easy stuffed cabbage recipe in which the ingredients are just layered in a casserole rather than having to make individual little rolls.

Bunch of carrots.

1 lb of Broccoli. 

Bunch of Black Radishes. Twist these off of the tops and they will store in a bag in your fridge for quite some time. They can be used just like a little red radish, but they are also good cooked like a turnip.

2 lbs Parsnips. These long white carrot looking roots are one of the sweetest veggies out there. they aren't good raw like a carrot, i find, but they are excellent roasted. Another great method is to peel and chop one to add along with potatoes for mashed potatoes. I boii them all together and when they are cooked proceed as normal for mashed potatoes. It adds something really special (celery root and potato puree is also good if you still have those ugly little roots). Shredded, parsnips can be added to a root veggie hash.

3 Lbs Blue potatoes. the best for oven fries and "chips" make sure to add salt. rosemary is a nice herb to add.

2 lbs each red and yellow onions. add to your basket.

1/2 lb garlic

Bunch of Swiss Chard. Some cooking greens. great sauteed with olive oil and garlic. or with some caramelized onions, toasted walnuts, and feta. or just steamed with a little pat of butter and dash of cider vinegar.

1 little head of lettuce.

Butternut squash. check out the recipes in the email from a couple weeks ago. soup and risotto are great if you are tired of plain roasted squash. This squash should last on your counter for a month or more if you are not inspired to use it right away.

Popcorn. a little bunch of popcorn. Hang it to dry until about Christmas, use your thumbs and a spiral sort of motion to push the kernels off the cob, then pop it. with a little oil in a pan is the tastiest way, I say. coat the bottom of a saucepan with canola oil, add a layer of kernels no more than one kernel deep across the bottom of the pan. put on the top, gently rock back and forth as the heat builds so popped kernels don't burn to the bottom. patience and endurance here. once it's all popped - sometimes the volume pops the lid right off - dump into a big bowl. put the sauce pan back on low heat with some butter to melt, toss the popcorn with butter and salt and voila. the most delicious popcorn ever.

Thank you thank you everyone. You have all been so kind and supportive and understanding all season. We obviously could not have done this little project without you all. It has been a season of hard work and rewards and lots of learning. We hope to do better each year, by the soil and the crops and our customers.
Thank you again!
Chris and Christy at White Barn Farm