Time to celebrate how thankful we are. For every day. Time to share a meal with people we love, people we are so grateful to have in our lives.
Saturday is the last time the farmstand is open before Thanksgiving so come in and get yer vittles!
- Franklin Honey - selling their honey and bee based lip balm, hand cream, candles, and wonderful soaps
- Hyphen Designs - handmade, upcycled creations from the extremely talented artist, Kelsey London
- Benjamin Gragen art pieces
- Farmer Sam's pea shoots and sunflower sprouts - full of flavor and vitality
- Al Freshco tomato sauce, made with White Barn Farm tomatoes. Those of you who preordered last week can pick up your order. We will have extra to offer to those of you who didn't. Friday and Saturday.
- Harms Family Farm Massachusetts Maple Syrup to sweeten the deal
- Sheldonville Roasters Coffee Beans will be for sale (no brewed coffee this Saturday, though). Just handling the bag of beans is a wonderful coffee experience.
- Seafood from Jordan Brothers - Friday 2pm to 6pm and Saturday 10am to 2pm
- Fresh Rosemary from Wrentham's organic gardener extraordinaire, Marj Immonen
- Organic Cranberries from Fresh Meadows Farm in Carver, MA. It was a tough season for the few Massachusetts organic cranberry growers, but we thankfully found these oh-so-lovingly sorted perfect rubies for you to enjoy!
White Barn Farm's Veggie Lineup is looking strong!
Lots of Celery Root. Have you tried making half celery root, half potato puree? Boil them together in salted water, making the celeriac cubes slightly smaller than the potatoes. Drain with the cover atop, slightly askew to allow excess moisture to escape as steam, then mash with butter and cream or olive oil and herbs. Season to taste with salt and pepper. This will be the tastiest batch of "mashed potatoes" you've ever made!
Loads of Leeks. I love using Leeks, Carrots, and slabs of Celery Root as the "rack" for roasting a turkey. The local farm raised birds we usually buy are always enormous and certainly don't fit in any roasting pan rack set-up. To keep the bird off the bottom of the pan just use pieces of veg - It will add aroma to the bird and flavor to the drippings, too.
Fresh Sage. If you haven't yet discovered the partnership between Butternut Squash and Sage, get ready for a delicious bite. Often butter is heated until it becomes brown butter - just slightly brown and nutty smelling. Fresh sage leaves are sizzled into that then served with cubes of roasted butternut, a pasta featuring butternut squash, even a quesadilla filling.
Put the last three together with butter, stock, and bread cubes to make Martha Stewart's fabulous Leek-Celery Root Stuffing
Brussels Sprouts Here they are! I recommend opening up the sprout in some way - slicing in half or into tiny cabbage rounds so that you can get some crispness and caramelization to develop their sweetness. Roasting with olive oil, s&p, on a baking sheet, flipping once halfway through cooking, is a great way to get this done for a crowd. Taking the brussels off the stalk is a great activity to do with the family - or anyone who asks if they can help with anything!
The mild fall has allowed us to have an option to serve a crisp salad and leafy greens aside all the traditional root veggies. We have lettuce, radicchio, bok choy, kale, arugula, spinach, mustard mix, and probably more in the way of super greens! Cabbage - red and green. A leftover turkey sandwich with some crunchy slaw is just what the doctor ordered. And ribbons of red cabbage are delicious in a salad mix.
For more raw crunch to balance it all out - try Kohlrabi, Watermelon Radish, Purple or White Daikon Radishes. All great choices to shred onto a salad.
We also have plenty of Butternut Squash, plus other winter squash and pie pumpkin delights. Beets - an excellent choice for roasting and serving with salad greens. Onions, Shallots, and Garlic - obvious staples. Gilfeather Turnips are great to add to a roasted root medley.
Cook's Valley Farm Apples will be available again - Golden Delicious, Macoun, and McIntosh (IPM)
The local organic farming network is filling in the gaps. Vanguarden CSA in Dover with great big Bolero Carrots - perfect for cooking. Sweet Parsnips, too. and you cannot have Thanksgiving without Sweet Potatoes - marshmallows or not. Langwater Farm in Easton is providing their certified organic Potatoes. Neighborhood Farm in Needham traded us a case of their Rutabaga for a case of our celery root.
Finally, an earthy touch from RI Mushroom Co. - gourmet Mushrooms and good old Crimini. Locally grown and fresh as can be.
Surely I am forgetting something, so come by and see! Stock up, tell your friends, and have a wonderful holiday!
We are so thankful for our customers. Looking forward to a great weekend!
Christy and Chris at White Barn Farm
p.s. Our Holiday Market at the Plainville bookstore, An Unlikely Story, is a go! Saturday, December 12, 10am to 2pm. More details to come . . .
Howdy again everybody!
We hope you enjoyed shopping at the farmstand this past weekend, if you made it to the barn. We felt pretty good about how things were looking! We really appreciate your enthusiasm!
We have decided that we can do a second fall produce box this year. The Bok Choy, Kale, and Leeks in the field are looking for good homes! In addition to those crops, we expect to fill this box with: Celery Root, Kohlrabi, Gilfeather Turnips, Onions, Garlic, Daikon and Watermelon Radishes, Butternut Squash, and an herb - cilantro, dill, or sage. This time the cost is $30 (payable by cash, check, credit, or Farmstand CSA card). Pick-up is at the farmstand in the barn, this Friday the 13th! from noon to 6pm. Reserve your box by filling out the online form here: Fall Box 2 Reservation Form. We can offer up to 75 shares, available first-come first-serve. The form will be disabled when we sell out.
Thanksgiving is just around the corner! Our annual Thanksgiving Sale, the last Saturday before Thanksgiving, November 21st, is coming right up. We will be closed the Friday following the feast, November 27th. There will be no seafood that Friday or Saturday, but we will be open Saturday, November 28th, 10am to 2pm. You can bring by friends or family from out of town or just grab a few things to make soup, enhance leftovers, or refill your fridge.
Hope you're all enjoying the taste of fall!! The dark evenings are more conducive to cooking, at least!
Thank you as always and Warm wishes from White Barn Farm!!
Here is a blast from the past photo - three years ago! November 2012: Farmer Chris holding Baby Graham inside the first Farmstand in the Barn. Graham just turned three!!
Back to the present. This week's Veggie Lineup looks like it is rounding up to be:
New and exciting: Cauliflower all us girls think that this is the new hot veggie trend
Bunches of Popcorn on the Cob that can serve as a decoration right through Thanksgiving and then be popped by the New Year.
Parsnips and Sweet Potatoes from Vanguarden CSA in Dover (organic methods)
Nice big Potatoes from Langwater farm in Easton (certified organic)
Delicious Fresh Lettuce Four different varieties for you to try
Mustard Greens and Baby Spinach are other salad options or great for a quick saute with garlic and olive oil
Radishes, Daikon Radish, Watermelon Radishes and Carrots to jazz up your salads. At this time of year I often turn to toasted nuts, dried cranberries, fresh pear or apple, goat cheese, feta, or blue cheese to top a salad. I can't bring myself to buy grocery store cucumbers and tomatoes.
Kohlrabi and Gilfeather Turnips and Celery Root - all great candidates for roasting - try cutting into french fry shapes and roasting on a baking sheet, flipping halfway through.
Tuscan Kale, Curly Kale, and tender new Swiss Chard, fresh growth of Broccoli Raab - even sporting a few florets.
Onions of all kinds: Yellow, Red, Cipollini, Leeks, Shallots, and our amazing Garlic
Fresh Herbs: Dill, Cilantro, and Parsley. Dill is lovely with salmon and any seafood and great for making a fresh veggie dip. Cilantro is key to tacos (Taco Tuesday!) asian style slaw, finishing nachos or tostadas. Parsley is great to add to anything - orzo or grain salads, tuna, soups, potatoes, green smoothies, salad, veggie roll ups.
Winter Squash: Butternut, Acorn, Kabocha, Long Island Pie, and Pie Pumpkins
Cabbages, red and green our fabulous Fennel is a nice addition to a slaw and also turns out really nice roasted.
Apples from Cook's Valley Farm in Wrentham (IPM/conventional)
We will also have Iggy's Bread, Sheldonville Roasters Coffee, Franklin Honey, and Massachusetts Maple Syrup stocked and ready.
In farm news, we have been thoroughly enjoying the balmy temperatures and are loving to see our late planted winter rye cover crops actually putting on some growth to hold the soil in place all winter. The lettuce and cauliflower have been growing and escaping damaging frosts that usually come this time of year. Yesterday, the whole team planted six 200 ft beds of garlic for next year's crop, a full 200ft being dedicated to spring harvested green garlic. We have been continuing to get all of the roots that store for the winter out of the field, washed in our pedal powered root washer, and put into boxes to store in our cooler. It has been such a delight to be able to bike in a t-shirt with the sun shining and not to be incapacitated in the wash station by frozen fingers. That is normally one of the biggest challenges at this time of year.
*"the Barn" is the big White Barn behind the White House with green shutters (458 South St.) across from the summer farmstand. We set up in the right-hand side of the barn and have lights and shelter to keep us going until 6pm on Friday nights!
Parking. There is some parking right in front of the barn and beside the house, but if you are hearty and don't mind the walk, it would be great if you could park across the road (where the summer farmstand is) and cautiously carefully cross the street to come shop. If it looks like there is plenty of parking at the barn when you arrive, by all means come on in. Please be aware that there is only one driveway to enter and exit so please be cautious pulling in and out, as always.
BYOB Please bring your own bags, boxes, baskets, etc.
Look forward to Seeing Y'all!
Tell your friends! Plenty of Veggies for All!!
Hello Farm Fans! The end of October is somehow here. and it feels like summer. what a lovely temperature. Makes you want to throw open the windows to let in some fresh air and head to the farmstand to buy some veggies!
This is the last week of the farmstand at the tent. Read more about our annual last outdoor market, Harvestween, below.
Beginning November 6th, we move into the barn across the street from the farmstand. Hours will be Fridays 10 to 6 and Saturdays 10 to 2 thru December 19th. We will have seafood at the farmstand Fridays 2 to 6 and Saturdays 10 to 2.
Harvestween. The Farmstand Tent Finale!
Saturday, October 31st, 10am to 2pm
Costumes encouraged! Even just a funny hat, wig, or clown shoes. Be warned that Chris' favorite joke is to tell someone not dressed up "Nice Costume!"
Here is the lineup:
Seafood at the Stand! We are transitioning to having seafood Fridays & Saturdays when we move to the barn next week, so we are bringing in Jordan Brothers Seafood this Saturday 10am to 2pm to get you in the routine. He will still be there on Friday, too. Come and get excellent quality seafood, especially if you haven't been able to make it Tuesdays & Fridays during our main season. Simple and delicious dinner solved!
4Paws Animal Shelter will have baked goods for sale to raise money for their cause and get some sweet treats in your belly! It is Halloween after all.
White Barn Farm Tours: 11am with Christy and 1pm with Chris
Pedal Powered Root Washer Demo: beginning at 10am and going until all the roots are washed
Cook's Valley Farm Apples: nature's sweets
Handmade clothing by Kelsey at Hyphen Designs
Honey and Bee Products from Franklin Honey. Honey, Soaps, Lip Balm, and Hand Cream. 10am to 1pm
First of all, Thank You for buying a Fall Veggie Box from White Barn Farm. It is a representation of some of the bumper crops of this season. We want you to maximize their potential so we are including some ideas about what to do with them. I highly recommend Martha Stewart's Seasonal Produce Guide and our Recipes page which has a widget box on the side where you can type in the specific vegetable in question and turn up tons of ideas including just that.
Random note: we can reuse the boxes, so if you have a chance bring them back to the farmstand or the farmstand in the barn when that starts in November.
Butternut Squash. The quintessential fall vegetable. Enough with the weird pumpkin flavorings everywhere you look! Let's start with a real pumpkin! Butternut squash is an especially nice winter squash. It is easy to peel with a veggie peeler if you want to dice it or slice it or do something besides just roast it. But roasting it is very easy and yields a very flavorful "pumpkin" puree that can be the base of all sorts of baked goods, cheese cakes, cupcakes, pancakes, waffles, oatmeal cookies, quick breads, bars, muffins. It could also be the filling for a lasagna or ravioli or the base for gnocchi or a baked pasta. Curried Apple and Butternut Squash soup is just what you need on a cold fall night. Check out the Thai Pumpkin soup recipe under cilantro, below. The squash should last for quite a while in a dry spot at room temperature.
Kohlrabi. These are the big round balls with green skin and funny little indentations on the side where the leaves used to come out. This is a broccoli/cabbage cousin and is actually a fat stem. You peel off the skin and a crunchy white flesh is inside - somewhere between a potato and a radish. I think the flavor is kind of like a peeled broccoli stem. This is a fabulous veggie to make into sticks for dipping. You do not have to use it all at once - just cut off a hunk and peel that to use and leave the rest in the fridge - it will kind of heal over and then you can just cut into it fresh next time.
Fennel. this is the white bulb with little green stems sticking up so it almost looks like it is waving at you. Fennel has a refreshing licorice sort of taste that may be an acquired taste for some. If you are not thrilled about the flavor, I suggest chopping it and throwing it in the pan whenever you put onions in to cook down. It adds a subtle freshness that is so lovely. Fennel gets really sweet when it is roasted. I usually put the root side on the cutting board and cut perpendicular to the wide side of the bulb. Then I cut out most of the triangular shaped heart (kind of like the core in a cabbage), leaving just enough to hold it together. From there you can cut slices or wedges. Toss with olive oil salt and pepper and toss on a baking sheet to bake at 400 or so until tender. Lemon juice and parmesan cheese are nice additions. It gets so sweet. Martha Stewart has a recipe for roasting a whole chicken with a half a lemon in the cavity and fennel in the pan. Raw fennel, sliced paper-thin on a mandoline makes a lovely salad/slaw dressed with a citrus vinaigrette - fennel, red onion (also paper thin), and grapefruit are a surprisingly good combo done this way.
Onions and Garlic. one red onion, yellow onions, and garlic. Red onions are great for the base of salsas, grain or pasta salads, sliced on a burger or sandwich, and could probably be pickled with the same pickling liquid described below for radishes. Pickled red onions would be delicious on a pulled pork sandwich or any sort of sandwich, really. Yellow onions are crucial to soups and stews and stir frys and are delicious roasted or grilled. The garlic is key to tasty cooked greens and should store nicely for a while.
Tuscan Kale. I love kale sauteed with plenty of olive oil and garlic and sopping it up with a nice piece of bread. For some reason kale is a good friend of white beans and leftover chicken. There are tons of ideas for kale and white bean soups, chili, baked pasta, crostini, etc. The sky is the limit. These bunches may have pretty tough stems at the bottom so you may want to cut off the stems below where the leaves start.
Bok Choy. These are the vase shaped leafy greens with the thick white stems. You can make a tasty salad/slaw sort of dish with raw bok choy: Bok Choy Salad. If you cook it, the plants can be halved or quartered, but I like to slice them across the best. That way you can slice the stem thinner into strips and then just coarsely chop the greens. Bok Choy goes great with garlic and ginger and doing a quick stir fry is so simple. Just get some oil going in a pan over medium high heat, add a few smashed garlic cloves and a couple smashed slices of fresh ginger. Cook until the garlic just starts to color, then add the stems, a few seconds later, add the greens. Cook until tender, stirring and tossing. Season with salt and a splash of soy sauce. Bok choy is a nice side on its own this way or it could be part of a larger stir fry (the onions and fennel would be good in that, too).
Baby Lettuce. There is a little green romaine and a red romaine to be the base of a salad. I would probably add ribbons of radicchio to add some color and crunch and to fill out the salad bowl.
Radishes. Ruby red roots with crunchy white centers. If you are not going to use these right away, they will store best without the tops and in a plastic bag. You should be able to twist off each radish and throw them in the bag. The greens are edible and something like turnip greens if you want to try another type of cooking green. Radishes can go on a salad sliced thin by hand or using a mandoline or they can be shredded on a box grater if you find a whole slice is too strong. Another way to mellow them out is to cook slices in butter until just tender - like a low carb potato! If you want a lovely condiment/snack try a super easy quick pickle: Pickled Radishes
Radicchio. This is the dark maroon and white ball that is in the chicory family. It is a bitter salad "green" but holds up to grilling and roasting as well. The linked recipes suggests finishing the wedges of roasted radicchio with a drizzle of balsamic vinegar (the more reduced the better, I'd imagine) and fresh shaved parmesan curls. The easiest thing to do is throw it in a salad - it pairs well with rich cheeses (gorgonzola), nuts, and dried fruits or sweet apples or poached pears. Anything to which bitter would be a welcome balancing flavor.
Cilantro. Most people think of cilantro in a mexican style salsa or pico de gallo. At the farmstand we actually have firm tomatoes ripened off of the vine that would be good (not overly juicy) for a hand chopped salsa. Red onion, tomato, jalapeno, lime juice, salt, and cilantro. Adding some fresh chopped cilantro to jarred salsa and putting it in a bowl next to a bowl of tortilla chips really steps up snacking a notch. perfect for guests who are over for football. Cilantro is also a nice touch to finish a thai style dish or stir fry. It is also great in a pesto with mint - Indian mint chutney. Finely chopped white onions and cilantro with a little salt and lime is an excellent condiment for mexican style tacos - with braised meats in a little corn tortilla. At this time of year i always like to share my Thai Pumpkin Soup recipe - which would be perfect for using your butternut squash and cilantro.
White Barn Farm still has quite an array of fresh produce growing in the field. We are ready to send it to good homes to be transformed into wonderful, locally grown feasts!
We are offering a Fall Produce Box that you can reserve by signing up here and then pick up at the Farmstand on Tuesday, October 27th from 2pm to 6pm. We can do up to 100 boxes. We will deactivate the sign up page once we get 100 reservations. You will receive an official email confirmation by Monday night and you can pay with cash, check, Farmstand CSA card, or credit card at the farmstand on Tuesday. The price is $25.
We estimate (but can't guarantee) that the boxes will contain: Kale, Bok Choy, Radishes, Cilantro, Butternut Squash, Radicchio, Fennel, Kohlrabi, Onions, Garlic, and possibly baby lettuces or another surprise item. Check out our recipes page for some ideas in advance!
As I may have mentioned last year, these boxes are kind of like a basket on "Chopped" without crazy organ meats or gummy candies to throw you off! Being part of a Community Supported Agriculture program offers you a challenge to try new things and truly eat in season. We hope you find the contents inspire you and lead you to discover new preparations for familiar vegetables and the opportunity to try unfamiliar ones. There are tons of fall recipes waiting to happen, so claim your box now! Fall Box Reservation Form
Thank you for your support, as always!
the White Barn Farm team :)
Good afternoon! This is the last week of boxed CSA shares. We still have a lot of shares at the stand so if you forgot to pick yours up you can stop by later today to get it.
Here's what was in this week's share:
-Butternut squash-There are so many recipes to make with this sweet winter squash! Here's a recipe for honey roasted butternut squash with cranberries and feta.
-Up to 2 hot peppers
-3lb onions (red and yellow mix)
-Celery root-Also referred to as celeriac this is a variety of celery cultivated for use of its roots. Try this recipe for Celery root soup!
-Broccoli raab-The ends of this bunch of greens are tough so you'll want to cut a couple inches off the bottom before using. Here's a recipe for Broccoli raab with quinoa and glazed carrots.
-Bok choy-This is a type of Chinese cabbage with white stems and large, round leafy greens. Traditionally used in Asian recipes, try this stir fried bok choy with roasted peanuts and greens.
-Radishes-Delicious sliced up raw in a salad, or try roasting them in oil with some potatoes and your carrots, garlic and some spices!
-Arugula-As with the broccoli raab, the ends of the arugula may be tough so we recommend removing a few inches from the bottom along with any yellowing leaves. For a quick and seasonal lunch try this radish and butter sandwich with arugula!
Hello Farm Community! Here is a reminder that White Barn Farm is still open! We have tons to eat here. Lots to cook! Some to decorate! Some to flavor! Some to eat raw!! Please stop by and stock up!
We are still open Tuesday to Friday: 10am to 6pm and Saturday: 10am to 2pm thru 10/31
Halloween is our last Saturday under the tent and we traditionally have a "Harvestween" Celebration. The farmstand will still be from 10am to 2pm, but perhaps with some special guests, pedal powered root-washer demo, and a bake sale to support the 4Paws Animal Shelter. Beginning in November we switch to just Fridays and Saturdays, in the barn, until 12/19. That will be Fridays 10 to 6 and Saturdays 10 to 2. There is also some scuttlebutt going around about renting the upstairs of An Unlikely Story book store in Plainville on Saturday, December 12th to share a winter market day with our wonderful local crafters - pottery, handmade clothing, and whatnot.
We had our first frost over the weekend so we were scurrying like mad on Saturday to get things harvested and into cold storage and to cover the hardier crops like spinach, bok choy, radicchio, etc. This week is the last week of our Boxed CSA program - the 22nd share of the season. Stay tuned for info about an upcoming Fall Box - available for purchase on a first come first served basis.
This is a wonderful time of year for roasting vegetables. Experiment with different shapes, thicknesses, and combinations to find your favorite textures. I love it all - fennel, onion, potato, carrot, sweet potato, garlic, celery root, even hunks of kohlrabi. You can fill your oven with winter squash one day and then scoop it out and puree. You can freeze it in pint or quart containers to use now or later for baked goods, pancakes, veggie lasagna filling, homemade gnocchi or ravioli, a cheesy pumpkin baked pasta, a soup, a side dish, the sky is the limit!
With all the richness of fall comfort food, the body craves greens and bitter flavors to balance it out. Our kale and swiss chard are going strong. We have broccoli raab, which is traditionally blanched, then sauteed with garlic, olive oil, and crushed red pepper if you like spice. We also have tender spinach and mustard mix while it lasts today. Bunches of arugula for a chopped arugula salad, lettuce, radicchio and red cabbage to slice thin and add to the mix.
Don't forget it is Seafood at the stand today! Tuesday 2pm to 6pm. Jordan Brothers Seafood has brought wonderful, high quality seafoood and we have dill, parsley, fennel, bok choy, shallots, onions and garlic to name a few herbs and veggies that go great with seafood! We've got cabbage and cilantro if you are feeling the fish tacos. Even ruby red radishes to add authenticity to your taco plate and zing to your salad!
Thank you all so much for continuing to support us even outside of the "popular vegetable" season of cucumbers and tomatoes. Actually, we are ripening the last of the tomatoes picked from the high tunnel, so tomatoes good for a grilled cheese and tomato or fresh chopped salsa will be available - they are not quite worthy of a caprese salad, but if you eat a slice of tomato on your sandwiches, at least this one was grown right here in Wrentham :)
Enjoy! Look forward to seeing you all throughout the week! What a beautiful, sunny fall day!
the White Barn team
Good afternoon! The season is winding down fast! There is only one week left of boxed CSA. Here is what was included in this week's share:
-Raddiccio-This maroon and white green is commonly used in salad mixes. It has a bitter and spicy flavor. Great as an addition to salad, stew and soup. You can eat this green raw, or cooked.
-3 sweet potatoes-Easy to bake, simply scrub skins and place in oven. Bake at 350 degrees for about 40 minutes, until potato can be pierced with a fork. (Putting potatoes in oven prior to heating enhances sweetness). Try simple baked sweet potatoes with butter, skins can be eaten. Here's another great recipe for sweet potatoes and beets!
-2 yellow onions
-Bunch popcorn-Great as a fall decoration, this popcorn will be ready for popping around mid-December. Here are directions on how to make your own popcorn.
-2 winter squash of your choosing:
-Red kuri-This is the bright reddish-orange squash. Very similar to butternut squash, this has a sweet and mild flavor. Try this easy and delicious recipe for roasted red kuri squash with honey and paprika!
-Delicata-This is the long, yellow squash with green or orange lines. For a healthy take on fries try these crispy delicata squash fries.
-Kabocha-This squash is rounder and flatter than the other varieties. It has a bluish/gray skin. Try roasting it with cinnamon!
-Acorn-This squash gets its name because it resembles an acorn. Another variety of this squash with yellow striped skin was also an option this week. The striped variety is called carnival. Great with cinnamon and apples or try these fall acorn squash cookies.
Good Afternoon! Here is what was included in this week's share.
-Two heads of lettuce
-Pie Pumpkin-Fall is here! For a delicious snack to fit the season here's a recipe for homemade pumpkin pie!
-Butternut squash-This winter squash has a sweet and nutty flavor. Try this Quick Butternut Squash and sweet potato hash.
-Leeks-In the onion family, these are the bunched green stalks. Because you also got potatoes in this week's share we recommend trying this popular Leek and Potato Soup recipe.
-3lb potato-Because this week's share also included kale and leeks you could try this recipe for Mashed potato and Kale cakes.
-Bok Choy-This is a variety of Chinese cabbage, with white stems and large leafy greens. Here's a recipe for Bok Choy with Chile, Garlic and Ginger.