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Posted 6/19/2018 2:49pm by Christy and Chris Kantlehner.

Pick up your first White Barn Farm Flower Share today. Tell the cashier that you are picking up your flower share and they will get your bouquet and check your name off on the clipboard. That's it! 

Summer Hours at the Farmstand: 
Tuesday through Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Closed Mondays
Seafood Truck is Tuesday and Friday: 2pm to 6pm

You are meant to pick up your flower share on Tuesdays. But if that doesn't work for you, we are sure to still have it in the cooler for you on Wednesday. Especially this since "we" (okay "I"!) did not send an adequate reminder!!!

As blooms become more abundant we may offer a choice of three different "straight bunches" for you to select and arrange according to your own style. When we have a little of this and a little of that as we often do during mid-June, we are more likely to style a bouquet for you.

Thank you to Sofie Van Steerteghem for taking over bouquet making!!!!

 

Posted 6/18/2018 2:42pm by Christy and Chris Kantlehner.

Good Evening Everyone!

Here's a jump start on your menu planning for the week:

Summer Share, Week #2:

  • Bunch of Carrots
  • 2 Head of Lettuce 
  • Bunch of Scallions
  • Bunch of White Salad Turnips
  • Cooking Greens, you choose 2: Bok Choy, Kale, Chard, Broccoli Rabe
  • 2lbs of Spring Roots: Fennel, Kohlrabi, and Green Garlic

I love raw vegetables, but sometimes you have to cook, even in the summer! Here's a few recipes that I've been looking at today while I was working on the retail order for the farm. I've decided that we are choosing the Broccoli Rabe because I want to make Spicy Sausage and Broccoli Rabe. I'll be picking up some sausages from Pat's Pastured to add to the recipe either Chorizo or Kielbasa, super simple! And I think I'll be making a chicken on my grill and using some lemon and Fennel as aromatics Roast Chicken with Lemon and Fennel. And here's a great (short!) article on Kohlrabi if you are looking for inspiration: 5 Tasty Ways to Prepare Kohlrabi Basically, you can prepare Kohlrabi any way you prepare potatoes!

Picking up is simple, bring your bags and make your choices. We are there to help you identify what you are looking for. This season, Farmers Chris and Christy would like you to have as much choice as they can reasonably work into the Share. Because we are offering so many things to choose from, we cannot always guarantee that your first choice will be available every week. We hope that encourages you to try something new! We can guarantee freshly picked, locally grown, delicious vegetables and we are sure you will be happy with the variety over the course of the Summer Share season

With that in mind, if you do not want to pack your own share, there is another option. For $5 a week you can have Farmer's Choice! We will make a selection for you and pack it in the cooler waiting for you to come and pick up the share. If you are interested in that, please respond to that email.

Pick up is Tuesday, Wednesday or Thursday at the Tent 10 - 6. Your pick up day is whichever you signed up for originally. The Farmstand will be open when you are there and Jordan Brother's Seafood Truck will be there today from 2 - 6. 

See you at the Farm!

Jen G.

Posted 6/18/2018 2:41pm by Christy and Chris Kantlehner.

Good Evening Everyone!

Here's a jump start on your menu planning for the week:

Summer Share, Week #2:

  • Bunch of Carrots
  • 2 Head of Lettuce 
  • Bunch of Scallions
  • Bunch of White Salad Turnips
  • Cooking Greens, you choose 2: Bok Choy, Kale, Chard, Broccoli Rabe
  • 2lbs of Spring Roots: Fennel, Kohlrabi, and Green Garlic

I love raw vegetables, but sometimes you have to cook, even in the summer! Here's a few recipes that I've been looking at today while I was working on the retail order for the farm. I've decided that we are choosing the Broccoli Rabe because I want to make Spicy Sausage and Broccoli Rabe.  And I think I'll be making a chicken on my grill and using some lemon and Fennel as aromatics Roast Chicken with Lemon and Fennel. And here's a great (short!) article on Kohlrabi if you are looking for inspiration: 5 Tasty Ways to Prepare Kohlrabi Basically, you can prepare Kohlrabi any way you prepare potatoes!

We have ordered some extra bread from Iggy's Bread of the World in Cambridge, MA that we will be bringing with us to sell. It is a huge hit at our farmstand in Wrentham. We think you'll like it!

Picking up is simple, bring your bags and make your choices. We are there to help you identify what you are looking for. This season, Farmers Chris and Christy would like you to have as much choice as they can reasonably work into the Share. Because we are offering so many things to choose from, we cannot always guarantee that your first choice will be available every week. We hope that encourages you to try something new! We can guarantee freshly picked, locally grown, delicious vegetables and we are sure you will be happy with the variety over the course of the Summer Share season

With that in mind, if you do not want to pack your own share, there is another option. For $5 a week you can have Farmer's Choice! We will make a selection for you and pack it in the cooler waiting for you to come and pick up the share. If you are interested in that, please respond to that email.

Pick up is every Thursday 2 - 6, during the Medfield Farmer's Market. 

See you at the Market!

Jen G.

Posted 6/12/2018 5:57am by Christy and Chris Kantlehner.

Good morning!

Welcome to the Summer Share email. Each week, I will be sending you an email of what to expect in your share for the week. This year, we are running things a little differently than last year. When you get to the Farm (pick up for summer is in the Tent), you will see a big chalk board with the week's Share info on it. In some cases you will have a few choices. Bring your bags and head to the White Barn Farm.

Summer Share, Week #1:

  • Bunch of Swiss Chard
  • Head of Lettuce - this is a head of Bergman's Green! We are proud to be able to share this with our Share customers! It is the largest lettuce we grow!
  • Bunch of Scallions
  • Bag of Greens, you choose one: Salanova (WBF salad mix), Baby Kale, Spicy Salad Mix and Arugula
  • Bunches, you choose 2: Radish, Salad Turnips, Kohlrabi and Fennel
  • Bunches you choose 1: Bok Choy, Napa Cabbage, Green Garlic and Sprouting Broccoli (while it lasts!)

Picking up is simple, bring your bags and make your choices. We are there to help you identify what you are looking for. This season, Farmers Chris and Christy would like you to have as much choice as they can reasonably work into the Share. Because we are offering so many things to choose from, we cannot always guarantee that your first choice will be available every week. We hope that encourages you to try something new! We can guarantee freshly picked, locally grown, delicious vegetables and we are sure you will be happy with the variety over the course of the Summer Share season

With that in mind, if you do not want to pack your own share, there is another option. For $5 a week you can have Farmer's Choice! We will make a selection for you and pack it in the cooler waiting for you to come and pick up the share. If you are interested in that, please respond to that email.

Pick up is Today, Wednesday or Thursday at the Tent 10 - 6. Your pick up day is whichever you signed up for originally. The Farmstand will be open when you are there and Jordan Brother's Seafood Truck will be there today from 2 - 6. 

See you at the Farm!

Jen G.

Posted 6/7/2018 10:24am by Christy and Chris Kantlehner.

Hi Everyone!

No, say it isn't so! This is the final week of the Spring Share - That went fast! We still have some room in the Summer Share. Last I checked there were only 11 spaces for Wednesday and 10 for Thursday pick ups. Sign up online: Summer Share Sign Up. And drop off your payment tomorrow at the tent while you are picking up your final Spring Share.

Summer Share is $400 for 20 weeks. Pay by cash or check.

And here it is:

  • Head of Lettuce
  • Bag of Salanova, the White Barn Farm salad mix
  • Bunch of Radish
  • Bunch of Scallions
  • Bunch of Green Garlic
  • Bunch of Bok Choy
  • Bunch of Dill
  • Bunch of your choice: baby Kohlrabi or baby Fennel

We haven't had Kohlrabi on our list yet this year. Not sure what to do with it? Luckily Martha Stewart has our back: What to do with Kohlrabi? There are several recipes listed, one with Radish too!

Looks like we have the makings of a great salad and some roasting/grilling veggies. Add that dill to some fish from Jordan Brothers (at the Tent from 2 - 6 every Tuesday and Friday). 

You can probably tell that I'm not hungry because I've hardly mentioned our other products. But as always, we will have pasture raised eggs and meat from Pat's Pastured, bread from Iggy's Bread of the World, and cheese from Narragansett Creamery and Beltane Farms!

We continue to have plants for sale, so fill up those corners of your gardens that still need a tomato plant! Or pepper, or flowers, there is still a good selection available.

See you at the Farm,

Jen G

Posted 6/5/2018 9:54am by Christy and Chris Kantlehner.

Hi All!

Just a reminder that our summer hours start today!

We are open Tuesday - Friday 10 to 6 (With Jordan Bros. on both Tuesday and Friday 2 - 6) and Saturday and Sunday 10 - 4.

Here's Jordan Bros. current availability:

  • Sea Scallops??   1/2lb   11.00  
  • Atlantic Salmon   8/9oz   9.00  
  • Haddock fillet??  13/14oz   15.00
  • Cod fillet??   10/11oz   12.00  
  • Pollock fillet   14/15oz   10.00
  • Hake fillet   14/15oz   10.00
  • Monk fillet   11/12oz   12.00 
  • Swordfish??   10/12oz   14.00  
  • Greysole??   8/9oz   12.00  
  • Flounder   8/9oz   12.00
  • Live Lobsters   1 1/4lb  16.00
  • Fresh Lobster Meat   1/2lb   40.00  
  • Frozen Lobster Meat   2lb bag   70.00  
  • Frozen Raw Shrimp 26/30ct (peeled and deveined)
  • 3lb bag 48.00  
  • Cooked Shrimp   1/2lb   10.00
  • Native Crabmeat   1/2lb   17.00  
  • Fresh Shell-on Shrimp   1/2lb    12.00  
  • Frozen Minced Clams   1lb   6.00
  • Frozen Stuffed Clams    5oz   2.00 
  • PEI Mussels   2lb   6.00  
  • Littleneck Clams   1doz   7.00  
  • Steamers (purged)   2lb   15.00
  • Oysters   1/2doz   7.00  
  • Clam Chowder   20oz   7.00  
  • Shrimp and Corn Chowder   20oz   7.00
  • Lobster Bisque   20oz   7.00  
  • Crab Bisque   20oz   7.00 

Also, today is the deadline to sign up for your summer share!

See you at the Farm!

 

 

Posted 6/1/2018 12:32am by christy kantlehner.

REMINDER! Good Food Awaits! We still have lots of seedlings eager to be planted. Seasonal Specialties are Here!

Last Spring Hours are this Weekend:

  • Friday: 10-6 with Seafood Truck: Friday 2-6
  • Saturday & Sunday 10am to 4pm

That Means Summer Hours Begin on Tuesday, June 5th!

  • Tuesday through Friday: 10-6
  • Seafood: Tuesday AND Friday: 2pm to 6pm
  • Saturday & Sunday: 10-4
  • the only day we are closed are Mondays (and the 4th of July)

   

* * * * * * * * 

Ongoing Plant Sale - frost sensitive veggie, herb, and flower seedlings have been unleashed! Get your planters done and your gardens planted! Take a look at our current inventory to help you get inspired and make your decisions.

Remaining plants that we feel still look healthy will continue to be sold. Plants that we think customers still want but are growing out of their pots will be potted up to a larger size after this weekend - but that means - more labor, more soil, another greenhouse supply - which translates to more expensive for you. So buy them this weekend! Take the potting up task off this farmer's task list!!

* * * * * * * * 

Make Your Own Planter this Weekend at White Barn Farm's Greenhouse. Saturday morning, June 2nd, 10am to 2pm. Sign Up Here, bring payment with you. WBF provides coffee & Iggy's croissants & sticky buns. Hosted by Laurene Hulbig. Bring a Container - We provide soil, plants, help with plant selection, planting instruction and supervision, and care & maintenance advice. In the course of the morning you will experience the grounds, greenhouse and gardens at the farm! The $55 tuition includes a 20qt bag of organic VT Compost potting soil, two 4" perennials, and three 4" annuals (or equivalent - approx $20 worth of plants). We originally envisioned this as a kitchen herb planter workshop, but we can make any sort of edible/ornamental combo. Browse the plant sale inventory for ideas. Browse the ceramics at Ocean State Job Lot if you don't have a container in mind! You will be able to drive right back to the greenhouse and we can load your finished project directly into your vehicle when you're done. Sign up by midnight. Last minute announcement . .  . be spontaneous!

 

* * * * * * * * 

We will be attending the Medfield Farmer's Market for the second season this year. Customers can sign up to pick up a weekly Summer CSA Share at the Medfield Market. It will be Thursdays, 2pm to 6pm, beginning June 15th. It runs for 17 weeks, the entire farmer's market season, ending October 4th. Price is $340. We provide a well-rounded seasonal share with a value of approximately $20. You pack your own share right from the table, according to the weekly share list/choices. If you live or work near Medfield, this would be a lovely Thursday night stop to add to your summer routine! Last year's vendors have been working like honeybees to improve and diversify the lineup! Please share this email with anyone you know in the Medfield area. Grassroots!

 

* * * * * * * * 

 We are on the verge of getting our whole flower field planted and this crazed madwoman/taskmaster barking orders at extraordinarily good humored laborers needs a little less on her mind! Speaking of flowers, PEONIES! The ones we already have are blooming. The ones I impulsively purchased the roots of right before the plant sale got in the ground this morning! Watch the mega boost I got from Sofie, Lynn, Shannon, and Laurene this morning! Time Lapse Video of Peony Planting!

Back to what's blooming:Lady's mantle, baptisia, poppies, bachelor's buttons, chamomile, columbine, and orlaya. We've got asparagus, sweet pea greens, dianthus buds, hosta, false solomon's seal, nepeta, and lamb's ear for filler. Who knows what else this flower crazed harvester will add to the mix! The fennel fronds are looking pretty luscious out there! We will be making mostly peony-based bouquets, available Saturday and Sunday (if not sooner - like hopefully Friday afternoon!) Many of the flowers are suited to a large scale bouquet so I'm thinking mostly $20 bunches this weekend with smaller ones priced based on their size. If you have a vase or box of old mason/jelly jars you can't fit in your cupboard, feel free to bring them to me. I am happy to send out donated run of the mill flower vases with the flowers and usually I get it back or someone brings enough to make up for those that don't get returned. If I really want a particular vessel returned(my baby milk jugs) we will charge a refundable deposit.

The Flower CSA begins June 19th!

  • June 19th - September 25th: 15 weeks: $200

You will collect your weekly bunch/bunches at the farmstand - straight bunches of what is in abundance - or mixed bouquet/bunches when we have a mix of smaller amounts of blooms.

* * * * * * * * 

This week at the farmstand:

  • Green Garlic!!! Awesome on the grill!
  • Radishes
  • Cilantro
  • Dill
  • Broccoli Raab
  • Head Lettuce
  • Baby Kale
  • Arugula
  • Spinach
  • bunches of Kale & Chard
  • Iggy's Bread
  • Franklin Honey
  • Narragansett Creamery Cheeses
  • Sheldonville Roasters Coffee
  • Harms Family Farm Maple Syrup
  • and plenty more, I'm sure!

 

Posted 5/31/2018 4:16pm by Christy and Chris Kantlehner.

Good Evening!

Here we go, tomorrow is June! What? Where did May go?! Pick up your share in the Tent tomorrow June 1st between 10am and 6pm. If you are having your share boxed, please send an email with your choices. We will do our best to have it perfect for you!

Spring Share #4:

  • Bunches, you choose one: Kale or Chard
  • Bunches, you choose two: Frisée, Broccoli Raab, or Bok Choy
  • Bags, you choose one: Baby Kale Mix, Arugula, Mustard Greens or Spinach
  • A bunch of Radish
  • A head of Lettuce
  • Green Garlic
  • Cilantro

If you are like me, one of the reasons I subscribe to the Spring (and Summer and Fall!) share at White Barn Farm is to get more adventurous with my cooking. That doesn't always translate into action though. Like you, I'm busy! Busy all the time! So often the most appealing recipes are the easiest. This week I am planning to roast my Green Garlic on the grill - then we'll spread it on some Iggy's Bread bought at the Farm after my shift on Friday! I found super easy directions on Allrecipes Roasted Green Garlic.

Did anyone try the White Barn Farm Taco last week? No? You can find everything you need at the Farmstand: 

  • Mi Tierra Tortillas
  • Radish
  • Cilantro
  • Poblano Farms Salsa
  • Greens of your choice
  • Choose ground beef or ground pork (both from Pat's Pastured in RI), your favorite seafood from Jordan Brothers, Organic Tofu (from Heiwa Soy in ME), or beans (from Baer's Best Beans in MA)

Find your own inspiration by reading Chris and Christy's Recipes! on the White Barn Farm website. 

I hope you are all enjoying this year's Spring Share. Haven't signed up for the Summer Share yet? There is still time. Sign up on the website: Summer Share Sign Up. Final payments for the Summer Share are due June 5th.

See you around the Farm!

Jen G

 

Posted 5/11/2018 4:23pm by jen gousie.

Hi Everyone!

Reserve your Mother's Day planter now! Order now and pick up Saturday or Sunday at the tent. Each 12” oval planter with have a Munstead lavender, started from seed right here at White Barn Farm, Helen Mount violas and Crystal Purple alyssum. Only $15! Click here to place your order.

These Munstead Lavender seedlings are perennial and already in their second year. Plant it in a perennial garden bed once the planter has run its course and the lavender should establish beautifully. The Helen Mount violas, sometimes known as Johnny Jump-ups, are purple with a yellow dot. They are very cold hardy, may give a second bloom this fall, and will reseed themselves easily.

The Crystal Purple alyssum are fabulous for beneficial insect habitat, have a delightful sweet fragrance, and are a nectar source for pollinators. 

All are grown in certified organic compost-based Fort Vee potting soil from Vermont Compost. And fed only certified organic Neptune's Harvest fish and seaweed emulsion.

Order today and pick up Saturday or Sunday at the Tent! Only $15 

We are open both Saturday and Sunday from 10 to 4.

And while you are there, take home some of our other goodies for mom. Maybe mom would like breakfast in bed; we have local eggs and maple syrup for pancakes! Or bring home some Pat's Pastured meats for an afternoon of grilling!

 

 

Posted 5/11/2018 10:09am by Christy and Chris Kantlehner.

Hey! Hey! Hey! First Pick up is Today!

Did you know you signed up for a CSA share at the most extreme ultimate (add redundant expressions of superlatives here) last-minute-announcement-farm around. I'd love to use the excuse that I was violently ill since Monday afternoon, admitted to Sturdy Hospital until yesterday at 4pm, and just back in action . . . And actually the hospital part is true, but I did have my laptop and cell phone with me and was basically operating a mini WBF command center out of 313 Balfour at Sturdy. I just wanted to make sure we had the complete list of CSA members before we did anything drastic like remind them that their first share is today, Friday, MAY 11th!

So. Diabetes is difficult. the little plastic tube part of the port that I move every 3 days was bent, so zero insulin was delivered to me from late Saturday night until the IV hookup Tuesday afternoon. Guess I should keep tabs on more things than just moisture levels of seedling trays, what quality of pallets I can scrounge up to place more seedling trays on, treading the lunatic fringe/warpath/mania fenceline trying to get our farmstand/farm off to a more organized/ standard operating procedures kinda start this year. blah, blah, blah. Where is my blood glucose meter? eeeeek. Not trying to play the sympathy card. I am absolutely 100% better. Just on a learning journey here. learning. being humbled by the limitations of reality and time and the responsibility I have to myself and my loved ones to actually be a little more astute in the self-care department.

well, enough about me!!

You can park at the farmstand (the big white tent opposite 458 South St.)

Bring a box or grocery bag or beautiful basket or milk crate or whatever to carry away your share. Please don't panic if you forget - we have reused bags and boxes for you to use if needed. We just like to keep the REUSE part of reduce, reuse, recycle at the forefront. repurpose is my other fave. Go Etsy! Go Pinterest!

The share options will be listed on the CSA Chalkboard. The cashier will also have a checklist to go through with you as you "check out" The cashier will check off your name (and our secret evil plan is that maybe they will even learn all y'all's names!)

To be clear: Collect your share according to the CSA Chalkboard. Finalize your share pick-up by giving your name to the cashier and having her make sure you got everything on the checklist in front of her.

Here's what we expect to be available. Some items may run out before others, so I suppose earlier is better for the absolute most choice. I am probably going to add a bunch more edible plants to the selection as well. But let's be honest, I have got to get off the computer and onto the farm!!!

Your Choice of one bag of greens:

  • kale - tender baby leaves that could convince kale haters that it is pretty good when young and sautéed with garlic and olive oil. (maybe mixed in w/ some eggs or a grain salad or white beans?)
  • bok choy - loose cut tender, baby bok choy. super deluxe.
  • spinach - New Spinach! in the same way July brings new potatoes! After a long winter of eating stored potatoes and fighting back the eyes, you get a tender little nugget of heaven whose skin practically rubs off when you wash it. I'm getting ahead of myself. Anyone who frequented our online winter market experienced the all winter spinach that we pick again and again and really is welcome and sweet and great. But when you see these tender little leaves - the first picking from our first spring planting of spinach - you'll see. NEW spinach!
  • salanova (fancy head lettuce that falls apart into nice little single leaves - an absolutely ideal salad mix base. of course the most limited. but don't worry - more's coming next week!)

Your choice of  2 edible plants. Salad greens can be cut right out of the 6-pack to embellish your choice of greens. Herbs can be snipped right above their growth point to encourage another harvest. Use the stubs to start a little patio garden or tuck into your organic garden beds.

Choose between 2" pots of 

  • Basil
  • Nasturtium (edible leaves and flowers, peppery radish taste and VERY cheerful personality)
  • probably more choices

or mini 6-packs of:

  • dill
  • cilantro
  • lettuce mix
  • head lettuce mix
  • kale mix
  • probably others

Now that we are all zooming around in our red convertibles with the tops down, hair blowing in the breeze, sunglasses on, only flip-flops for footwear, we may have forgotten what an unusually cold, late spring we've been having. BUT . . .  crops got seeded about a week later than usual and into soil much colder than normal and that means . . . slow growth. And not in that measured, responsible, financial portfolio kind of way. In the way that makes farmers do a little dance like they are waiting in line for the bathroom at an overcrowded concert.

What is my point? well. We are going to supplement some White Barn Farm grown produce with a choice of some collaborator grown food. And the best part? It is protein! Mushrooms or Dry Beans.

  • one pint of Fat Moon Mushrooms or
  • a bag of dry beans grown at Baer's Best in E. Berwick, ME by the fabulous farm couple, Maggie and Rob, who are so gracefully transitioning into farming old Charlie Baer's farm, even as he partially retires and maintains his presence and expertise at the farm.

A little bag of pea tendrils. Fresh pea flavor. rinse, dry, throw on a cutting board and coarsely chop. Add to pasta carbonara, mac&cheese, parmesan risotto, a sandwich, or a salad. Make a little pesto for a yummy accompaniment to slices of baguette w/ goat cheese, etc.

And one big, huge, ugly, smelly Daikon Radish just because they are an incredible storage vegetable. and It is something you can sink your teeth into (not a salad green). I recommend all the fancy Japanese fashioned slicing and dicing devices. The Benriner mandolin is the best! Anyway - sliced thin, shredded on a box grater, spiralized, julienned is the best way to enjoy this veggie. Peel away the unbecoming exterior and enjoy the crispy white center! Imagine life before the modern food storage and transportation system. This Daikon is still hard a rock and just barely beginning to sprout in May!!!! That there is survivor food. In a really, really, boring, drawn-out version of survivor without silly contests and social drama.

If you signed up for the CSA but just dropped your check in the mail or did not pay yet, JUST COME PICK UP AND GIVE THE CASHIER YOUR NAME! You can either give us your check right then or tell us check's in the mail :)