Another Pop-Up Farmstand! This Saturday! April 18th. 9am to 12pm
Jordan Brothers Seafood Truck will be there, too!
Freshly Roasted Coffee Beans from Sheldonville Roasters will also be on hand. Packed in one pound bags to tide you over . . .
SPINACH. Did you get a chance to taste the last batch? If you did, we will probably see you again. If you didn't, you've got to come taste the sweetness.
Pea Tendrils. Tender little shoots that taste like peas! I guess because they are peas! Throw into a salad mix or coarsely chop and wilt into a parmesan risotto or homemade mac&cheese.
KALE. tender spring growth with some sweet broccoli-like kale florets mixed in
Mustard Greens. Bunches of Big Leaves great for Braising.
SWISS CHARD. lots of it. The plants in the high tunnel survived the winter and now have taken off! Caramelized Onions, Wilted Chard, Toasted Walnuts, and Feta are a great combo to add to pasta, quinoa, etc. Or just go the simple steamed route - finish with a pat of butter and drizzle of cider vinegar. And you can never go wrong with greens and eggs.
Baby Radish Greens. Just a little past sprouts or microgreens. Excellent for salads or sandwiches.
CLAYTONIA. aka "MINER'S LETTUCE" This is a truly seasonal specialty, delicious for salads. Here's a visual:
EGGS while supplies last.
MASSACHUSETTS MAPLE! Yummy Syrup for pancakes and waffles of course, but also lovely for salad dressings, marinades, and special drinks! Harms Family Farm, Brookfield, MA.
McEnroe Organic Compost. For adding to a hole you are planting into or amending your garden soil in general: $10 for a 40lb bag.
McEnroe Organic Potting Soil. Perfect for containers or seed starting: $15 for a 22Qt bag.
Our Plant Sale Poster is ready!!! Look for it around town.
Plant Sale: May 16 & 17. 10am to 4pm both days. Rain or Shine.
If you are interested in becoming part of our Boxed CSA program, we actually have a few openings this year! Add your name to the Waiting List, and we will send you an email with the sign up form.
Did you purchase or reload your Farmstand CSA card yet??
If we receive your payment by May 1st, we add 10% to your card. Afterwards, 5%. Two weeks left to fill out the online Farmstand CSA form, mail your check, and get (or reload) that card!
For more information about the program, look at How our CSA Works
We are really farming now! The snow has melted, soil is dried out, and we were transplanting into the field this morning. Chard, Spinach, Lettuce, Kale, Bok Choy, and Broccoli Raab if anyone was curious. I will be direct seeding as soon as I get away from the computer!! Cilantro, mustard mix, arugula, and carrots in case anyone was curious about that.
Hope to see you Saturday! 9am to 12pm.
Thank you and see you soon!
Christy and Chris at White Barn Farm
Spontaneous Spinach Surplus Spectacular! Plus Seafood!!! and Soil!
Come see us at the farmstand 9am to 12pm on this Saturday, April 4th.
Jordan Brothers Seafood Truck will be there, too! Seared Scallops? Golly, I'm on an "S" rampage!
I keep waiting for the full mood of spring hopefulness to take over to write to y'all! Time to stop waiting!!! It is still unusually frigid. The days are definitely longer. The sun is strong. There is snow covering all of our fields still, but now you can see the remnants of last year's late crops sticking up!! We have not altered our greenhouse planting dates, so things are just going along in there, hoping for an outdoor home soon! We normally aim to direct seed peas April 1st. That did not happen. But we will find a way to bring fresh food to our community!!!
The crops that overwintered in our high tunnels are ready to eat!
SPINACH. SPINACH. SPINACH. the most hardy, top-notch, resilient crop to overwinter for very early spring harvest. This is not tiny, soft, oval baby spinach leaves triple washed in a bag from California. This substantial spinach is best for wilting, steaming, sauteeing with garlic and olive oil, making a chiffonade to add to eggs or a quesadilla, you name it. We call it cooking spinach, though we do eat it raw, too.
KALE survived but is just beginning to put on growth. therefore, limited quantities.
CLAYTONIA. aka "MINER'S LETTUCE" a delicous edible that grows wild all over the place in Southern Oregon, where I did my first farming internship. Very hardy, great flavor. A seasonal specialty.
EGGS while supplies last.
McEnroe Organic Compost and Potting Soil for all you seed starters, gardening maniacs! I went to Lowe's to get an extension cord and nearly filled my cart with Lilies, tulips, ranunculus, and every plant in sight. Thankfully I didn't, but I realized how hungry I am to see blooms!!!! I've even been enjoying the sparse unarranged (deranged?) "bouquets" Chris gets from Trader Joe's from time to time. Anyway, as a gardener at heart, I know you all must be chomping at the bit! I did see some daffodils poking through the mulch near a stone foundation here and our Hellebores have fresh growth in their centers!!
Hope to see you Saturday! 9am to 12pm. Swing by!
Thank you and see you soon!
Christy and Chris at White Barn Farm
p.s. Save the Date for this year's Plant Sale: May 16 & 17. Our annual plant sale poster artist, Heather Willey, called to say this year's Plant Sale Poster Design is nearly complete. Stay tuned!
p.p.p.s. Only one month left to sign up for your Farmstand CSA card and get an extra 10%. After May 1st, we still add 5%.
Happy Blizzard Everybody!!! It's time to invest in that good, dark earth that has suddenly disappeared under multiple feet of snow today! White Barn Farm's Farmstand CSA cards are now available!
CSA stands for Community Supported Agriculture. It's a farming model in which a direct connection is made between a farm and its customers. Customers buy a share in the upcoming season's harvest, in order to give farmers both the financial resources to get those veggies growing and the certainty that those veggies will be sold. We do our best to grow vibrant, beautiful produce using methods that do not involve herbicides, chemical pesticides or chemical fertilizers. We want to serve our community good, clean food and feed our soil too! For more details, read our recently updated Farming Practices page on our website.
For the first five years of White Barn Farm CSA, we offered only the Boxed CSA option, in which supporters receive a box of seasonal produce weekly from June through October (22 weeks). We design our crop plan to provide a variety and abundance so that we can pack a bountiful and interesting selection each week, with a weekly value between $20-$35. Almost every Boxed CSA member reports that they end up trying crops they otherwise may not have and they discover new ideas and recipes for using the vegetables they find in their box. Returning members generally have more than two people to feed, enjoy cooking, and are not picky eaters. The cost of a share is $625 and the value distributed usually ends up being $725 or more. Members pick up on Tuesdays between 2pm and 6pm at our Farmstand. This season we are offering 60 Boxed CSA shares. We are currently taking renewals from 2014 members and offering openings to the Waiting List in order that requests were received. Click the link to request to be on the Boxed CSA Waiting List.
Many folks in our community find that either they are stuck on the waiting list or that the Boxed CSA is not a perfect fit for them. For small households or those who are away for several weeks during the summer or folks who just want to hand-pick what produce they will take home each week, we created the Farmstand CSA program. In this program, customers pre-pay for a debit card that can be used at the farmstand whenever it is open. (The one exception is that it can't be used for plants during our Plant Sale). That means you can choose whatever you want and come whenever you want. The card may be used in early May before the Boxed CSA starts, and in the fall, after the Boxed CSA ends (in addition to all other times we are open).
We add 10% value to your card and offer shares at the following three levels:
"Snap Pea" $200 (we put $220 on your card)
"Tomato" $400 (we put $440 on your card)
"Watermelon" $600 (we put $660 on your card)
We've actually had several requests to do a $300 card - that price point was just right for a few people. Sure. We'll put $330 on your card. Maybe it will be the secret "Carrot" sized share!
We add 10% if your payment is received by May 1st. If you join or reload your card after May 1st, we still add 5%. Any balance left on the card rolls over to the following season, although we would love it if you used it all (so we don't develop insane vegetable liability problems).
Okay! If you are in, sign up using the Farmstand CSA Sign-Up Form and mail a check. If you still have your card from last year we will recharge it via the magic ipad. Otherwise, we will mail you your card as soon as we get your check.
Terrific! Sorry for the non-fancy, wordy, lengthy email format. I'm considering dabbling with Mail Chimp if I get a spare moment.
Ta Ta for Now! and Thank You! Thank You! Thank You!
Christy, Chris, and Graham-man at White Barn Farm
p.s. Although there is no incentive to send your payment earlier than later, we have a huge potting soil order coming in soon and would love to pay cash!!!
Hello Everyone! Happy Saturday Night! Been trying to get this email finished all day. I apologize for its late arrival . . . Anyway, here is a description of what was in the box and a few ideas for using it!
1 lb of Parsnips. These are the white carrot-looking roots. They are indeed a carrot cousin, but are best enjoyed cooked, as they can be a little fibrous raw. That being said, I have heard of thinly shaving parsnips with a peeler and tossing in a citrus vinaigrette. Chris made a fabulous preparation of parsnips last night and it was quite easy. He just scrubbed and trimmed the gangly roots off of the parsnips and sliced them in half lengthwise (or left them whole if they were smaller) so that he had fairly uniform sized pieces. In an oven safe skillet (he used our trusty cast iron), he sauteed garlic and ginger in butter until translucent then tossed in the parsnips, tossed to coat them, and added fresh squeezed orange juice (he used 3 not-super-juicy oranges), fresh ground black pepper, and a couple good dashes of soy sauce. That went into a 375 degree oven for 20 minutes or until fork tender. They were caramelized where they were touching the pan and had a lovely glaze and delightful sweet taste!
3 lbs of Beets. I usually roast these in the oven in a foil packet. I just rinse the beets, trim any excessive roots, and wrap tightly in foil on a baking sheet (to prevent a mess). These can roast in the oven anywhere between 350 and 425 until fork tender (maybe 35-45 minutes). I find it really satisfying to throw the beets in when I am cooking something else in the oven anyway. Beets and Butternut Squashes have definitely been roasting in the oven at the same time quite often around here. I test the beets for doneness and let them cool still wrapped in the foil. At that point I just use a little paring knife to slice off the crown and the rest of the skin slips right off. Now you can slice, dice, quarter, whatever and enjoy as a side, on a salad. Tossed with some salt, balsamic vinegar, and olive oil, roasted beets will keep very well in the fridge (10 days or so)
lb of Daikon Radish. Daikon is the bright white cylindrical shaped root. You either got one very big one or several smaller ones. This radish is quite pungent and is usually served raw. I recommend grating it onto a salad or slicing very thin with a mandoline so you don't find bigger chunks overwhelming (unless you want that, of course!). Matchsticks are another option. Daikon is a common ingredient in Korean sauerkraut, kim chi. Pickled Daikon is another lovely way to enjoy this vegetable. If you don't care to have it raw, this root can certainly be cooked - perhaps thrown into a stir fry or as part of a roasted root medley.
3 lbs of a mix of Gilfeather Turnips & Rutabaga You either got one bohemoth Gilfeather Turnip or several smaller rutabagas, and a few of you got a few of each. Both are hard turnips best enjoyed cooked. The Gilfeather is white with a greenish crown and the Rutabaga is golden with a purplish top. They can be used pretty much interchangeably. If you have a gigantic gilfeather, don't feel pressured to use it all at once. You can just hack off the amount you want to add to a stew or roasted veggies and put the rest back in a plastic bag in the fridge. If you make a soup, I 'd use it all and freeze the extra prepared soup. To butcher the bohemoth, start by cutting off the bottom or top so you have a flat surface to safely rest the turnip on your cutting board. Then you can use a knife to go around and slice off the peel and remove any gnarly spots. From there, slice it into cross sections and then lay those flat and cut them however you like. My search for turnip recipes was quite a success. All of these sound like good ideas: Crispy Turnip Fries, Curried Cream of Turnip Soup, Savory Smashed Turnips, Turnip Gratin
4 lbs of Cabbage. Get creative with your slaw recipes. Slaw is a great accompaniment to pulled pork and cabbage is always the key to authentic fish tacos. These will store best in a plastic bag in the fridge.
4 lbs of Butternut Squash. Butternut Squash Risotto or Curried Squash Soup are wonderful winter recipes. If you make a Squash Puree by roasting and food processing the flesh you can have it as a side dish or add it to all sorts of things: cheesy baked pasta (mac'n'cheese), muffins, quick bread, pancakes, french toast, a savory tart, pizza - who knows!
2 lbs of Carnival Acorn Squash This is the rounder yellow/orange/green flecked squash. If you cut this in quarters, scoop out the seeds, and roast with some spices, you have a very easy side dish for four! Both the butternut and carnival squash should store at room temp - on the counter or in a pantry (50 is ideal. below 40 is too cold).
2.5 lbs of Carrots from Vanguarden CSA in Dover, MA (organic methods, too). Mmmmm, real carrots. yum. we sold out of all those grown here, but we felt remiss packing a winter box without delicious carrots grown by organic farmer friend, Chris Yoder.
Let us know if you have any questions or if you happen upon a delightful recipe!
We can't thank you enough for the deep wintertime support!!
Hope you enjoy!
Christy, Chris, and Graham at White Barn Farm
Happy New Year Everyone!
We are deep in the clutches of winter, yet the days are growing longer and there is no snow on the ground. Looks like next week will be warming up. But today makes you treasure all those long johns and lined pants! We have our noses nestled into seed catalogs and spreadsheets, scheming for the upcoming growing season!
Believe it or not, there is still a decent amount of produce that was grown right here in Wrentham, ready to be prepared and enjoyed! These are our storage crops, the key to eating locally year-round. We are offering 60 Winter Veggie Boxes for $30 each to be picked up at our barn this Friday, January 16th from 2pm to 6pm. (If you're dying to get this box, but can't make it during those pick-up hours, just email us and I'm sure we can work something out.) Sign-ups are on a first-come first-serve basis; the sign-up form will be disabled if we get more than 60 sign-ups.
The box will include (approximately):
- 1 lb of Parsnips
- 3 lbs of Beets
- 1 lb of Daikon Radish
- 3 lbs of a mix of Gilfeather Turnips & Rutabaga
- 4 lbs of Cabbage
- 4 lbs of Butternut Squash
- 2 lbs of Carnival Acorn Squash
- 2.5 lbs of Carrots from Vanguarden CSA in Dover, MA (organic methods, too)
If you're in, just fill out this Winter Box Sign-Up Form and come to the barn on Friday, January 16th, between 2pm and 6pm with 30 bucks (cash, check, credit card, White Barn Farm gift card, or Farmstand CSA card all work). We will follow up with an email full of recipe ideas for using your winter produce.
We will also have White Barn Farm eggs, Harms Family Farm maple syrup, and perhaps some greens harvested from our high tunnels for sale during pick-up hours. While supplies last, of course!
Also, we are now accepting Farmstand CSA Sign-Ups! More information about that in the next email! If you still have your 2014 card, just fill out the form, send your check and we can reload your card. We add an additional 10% value if we receive your payment by May 1st.
Ta Ta For Now, Farm Faithfuls! We miss all your jolly faces!!
Christy, Chris, and Graham Kantlehner
We are in the Home Stretch of the 2014 Growing Season. We've got a terrific stockpile of storage crops and even some freshly harvested greens that have been growing ever so slowly since October!
White Barn Farm Goods:
Available in Bulk as noted (email an order ahead, if you like)
Red, Green, and Savoy Cabbages (Bushel Box of Green Cabbage $30)
Beets (half-bushel box $30)
Rutabaga & Gilfeather Turnips (half-bushel boxes $20)
Daikon Radish (5lb for $5)
Baby Parsnips (10lb for $15)
a wee sampling of Celery Root & Shallots
Mass Quantities of Butternut Squash and Carnival Squash (Bushel Box $30)
Plus, While Supplies Last! Freshly Harvested Greens:
Baby Arugula & Mizuna, Baby Kale & Chard, Baby Spinach, & Asian Greens Mix
From Vanguarden CSA in Dover (organic methods, too):
Carrots - big hardy storage carrots. so tasty!
Potatoes & Sweet Potatoes
Radicchio & Sugarloaf, a white Radicchio also known as ZuckerHat (this time of year's best substitute for lettuce)
Red & Yellow Onions
Harms Family Farm Maple Syrup (Brookfield, MA). Grade A if you like a lighter syrup, Grade B if you like a darker, richer syrup. $12/pint. Lasts Longer and Tastes Sweeter than a $12 bottle of wine :)
Sheldonville Roasters Coffee Beans. Phil even packaged some of the more popular varieties in 1 lb Bags to help tide you over a little longer. When our farmstand is closed, you can still find his coffee at Wampum Corner Wines & Liquors (where you should go if you still want that bottle of wine). If you're locked into the k-cup format, you can find Phil's recyclable "cow cups" at One Cup on 115 in Norfolk. You can also find Sheldonville Roasters at Lawton's Family Farm (a local source of raw milk, by appointment) in Foxboro and at the Farmer's Markets they attend as Foxboro Cheese. On Saturday, we will have fresh-brewed coffee available. Bring your to-go cup, if you like!
Franklin Honey! We just got a new delivery of One and Two Pound Jars of their delicious local, raw honey. They have four beehives right here at our farm! We've also got a small sampling of those heavenly beeswax based soaps that Beekeeper Lauren makes.
Iggy's Bread. Plus Croissants & Sticky Buns on Saturday!
Cranberry Hill Organic Cranberries
Last Minute Gift Ideas, too:
Fairshare CSA Coalition's Cookbooks, From Asparagus to Zucchini and Farm Fresh and Fast
White Barn Farm Pint Glasses. $6 each or 2 for $10. Add a six-pack or a deluxe bomber and you have quite a composed gift for your favorite beer lover. Hot-tip: keep them in the freezer to enjoy a frosty mug experience at home. We actually have a couple of those sweet handcrafted bottle openers from local blacksmith, Brian Huckins, at Huckins Forge if you want to make a really composed gift. We are offering complimentary High Mowing Organic Seed Packets* to stuff the glasses with if you are shopping for a gardener. You could even tuck a gift card to be used at our annual Plant Sale in there! *Packed for 2014 - but varieties whose continued viability I feel confident in.
Gift Cards. For any amount over $10!
Happy Holiday Season Everybody!! Only two weeks left for the farmstand! Two more Friday-Saturdays to go! Our last day for the season will be Saturday, December 20th.
Hours, as usual: Friday 12pm to 6pm & Saturday 10am to 2pm
Jordan Brothers Seafood joins us Friday 2pm to 6pm & Saturday 10am to 1pm
Good Pickins from the High Tunnels Today! Chris and our amazing volunteers are busy washing and packing the harvest as I write. We were able to cut baby Arugula, Vitamin Green and Tatsoi (tasty salad greens, trust us on this one), pick Swiss Chard and Kale, even some Spinach! While supplies last, of course. I've been enjoying the couple bags of swiss chard that were leftover from Saturday - in a Quiche with mushrooms and then steamed and served with butter and cider vinegar to accompany seared Scallops and Baked Potatoes.
Winter Veggies are still holding up great (although we did sell out of kohlrabi! what!)
Carnival Acorn Squash. See #4 on this Visual Guide to Winter Squash
Celery Root (probably the last weekend)
We'll hopefully have just enough Powisset Farm Carrots, Potatoes, Onions, and Sweet Potatoes
Plenty of Cranberry Hill Organic Cranberries
Franklin Honey Delicious Local, Raw Honey. Great for a Stocking!!
Harms Family Farm Maple Syrup from Brookfield, Massachusetts. Fantastical. Sweet Gift!
Sheldonville Roasters Coffee Beans. Only 5 bucks for a terrific half-pound bag.
White Barn Farm Pint Glasses $6 each. Christmas Special: 2 for $10 or $5 with the purchase of a $25 Gift Card.
Organically Grown Popcorn on the Cob! What a hoot to watch the kernels fly off the cob in the microwave! Put the cob in a paper bag if you're the more sanitary type. or shell the kernels yourself and cook on the stovetop (one layer of organic canola oil, one layer of kernels) for an unbeatable popcorn experience. Martha Stewart makes popcorn on the cob such a cute package by wrapping it in a brown bag and attaching a tag with directions. Not a bad stocking stuffer for $1 and the cost of a brown lunch bag. Discovering where popcorn comes from: priceless :) Bunches of 3 ears are $3
White Barn Farm Gift Cards are also available. We can issue them for $10 or more. Could be something nice to give your kids' bus driver, teacher, coach, your favorite yoga teacher, the paper boy, the cleaning lady, who knows? It's something different and useful.
Fairshare CSA Coalition Cookbooks are here, too! From Asparagus to Zucchini and Farm Fresh and Fast are both available for $20 each. Full of practical information and great ideas for using seasonal produce straight from the farm.
Thanks for reading!! Hope to see you tomorrow and Saturday!
Christy at White Barn Farm
Hope you all had a great holiday and are settling in to the winter rhythm. The forecast actually looks pretty nice for the next two days. Sunny on Friday and Warm on Saturday. Farmstand Hours are:
- Loads of Leeks! How about a Leek and Swiss Chard Tart?
- Cabbages Galore: Red, Green, and Savoy. A slaw is perfect on Fish Tacos or a Pulled Pork (or Turkey!) Sandwich. Consider using thinly sliced cabbage instead of lettuce as your salad base, or at least mix in some thin ribbons of red cabbage for extra crunch, flavor, and health! Here is a Sweet Sesame-Lime Cabbage Salad recipe.
- Kohlrabi. Enjoy raw or roasted!
- Gilfeather Turnips and Rutabagas. Try steaming and mashing carrots and rutabaga together with just a little butter, salt and pepper for seasoning; it's a great alternative to mashed potatoes. Here is a link to Three Gilfeather Turnip Recipes!
- Parsnips. The Barefoot Contessa strikes again: Here's a fabulous and super simple Roasted Parsnips and Carrots Recipe.
- Beets. You can't beat beets. Roast em and throw 'em on a salad. But I'm on a roll here of giving you fresh ideas so how about this: Cabbage Beet Slaw with Ginger Vinaigrette.
- Celery Root. Wonderful roasted or in a stew, mashed or in a gratin. If you're craving more of a raw and crunchy salad try this Apple and Celery Root Remoulade.
- Butternut Squash If you've never made a butternut squash soup, this is the perfect chance to feel like a star chef! Onions and Apples at the base with some curry powder complement the sweet squash so nicely. Use a tasty stock for the tastiest soup!
The crew at Powisset Farm in Dover is rounding out the offerings with their produce, also grown using organic methods:
- Sweet Potatoes
We've got McIntosh Apples from The Big Apple in Wrentham.
We have Organic Cranberries from Cranberry Hill in Plymouth if you discovered how easy it is to make cranberry sauce and want to make more. You can also freeze them as they are for later. Fresh or frozen cranberries are excellent for baking. Ina Garten has a kind of decadent cranberry muffin recipe with figs & hazelnuts. Sounds like something lovely to make for a holiday party host/ess gift. Or you can include some fresh cranberries in your holiday cookie repetoire: Fresh Cranberry Lemon Cookies with Lemon Glaze.
There will be plenty of Sheldonville Roasters Coffee, Franklin Honey, and Harms Family Farm Maple Syrup. If there is someone on your list you were going to give a bottle of wine, why not try something different - Fragrant Fresh-Roasted Coffee Beans, Local Honey, or Massachusetts Maple. Perfect for stocking a stocking, too. While I'm talking gifts, keep in mind that we offer Gift Cards, White Barn Farm Pint Glasses, and two Fairshare CSA Coalition Cookbooks!
Iggy's Bread will provide fresh bread and on Saturday we'll have those irresistable pastries, plus fresh brewed Sheldonville Roasters coffee - so bring your to-go cup and enjoy a treat!
Looking forward to seeing you all!
Christy, Chris, & Graham at WBF
carrot and kohlrabi sticks with hummus or onion dip for snacking before
Roasted beet salad over fresh lettuce, maybe with toasted walnuts and goat cheese.
Diced roasted butternut squash with fresh greens: Ina Garten's Recipe
A refreshing cabbage slaw will be a welcome sight. Here's a great recipe for:
- Don't be afraid to change up the textures, as well. If you feel like there is just one puree after another, try dicing and roasting an assortment of roots on a baking sheet. Leftover roasted roots can be tucked right into a pie crust with leftover turkey, gravy, and peas for a quick turkey pot pie.