Hello Best Customers in the World!!!
Everything feels urgent right now and sitting indoors typing an email seems like it is not the most important thing. but maybe it is . . . so find the urgent information below and stay tuned for a follow up with all the tempting details . . .
Here is the important info:
Opening Weekend at White Barn Farm!
SATURDAY AND SUNDAY, April 30 & May 1, 10am to 2pm, both days @ White Barn Farmstand
Look for the white tent across the road from 458 South St., Wrentham MA 02093 (this is 1A)
The Farmstand will be open all Saturdays & Sundays in May! summer hours begin in June.
*****also happening Sunday, May 1st, 10am to 2pm:
Find Brittany and Christy at the Bookstore Sale, while Sarah holds down the fort at the White Barn Farmstand in Wrentham.
Our talented Plant Sale Poster Artist, who also happens to be my best friend, Heather Willey, has finished her creation for this year's sale.
SAVE THE DATE: May 21 & 22, 10am to 4pm, both days.
Look for the posters and postcard versions around town!
- Spinach and Kale (planted in the fall and overwintered in our unheated greenhouses)
- Butternut Squash (the stellar cellar survivors)
- Pirate Popcorn - a buck an ear! (get it?) - on the cob - with instructions -
- Leeks - the lone field warriors
- things in such small quantities I probably should not mention them but I can't help myself: pints of garlic, quarts of small onions, watermelon radishes, different kinds of daikon radishes, kohlrabi, celery root. Limited Quantities! While Supplies Last . . .
- Franklin Honey - that beautiful, dark, fall honey - yes! you may still take daily doses of fall honey as a tonic for your spring allergies - it can't hurt!
- Sheldonville Roasters Coffee Beans. shove that bag of store-bought beans to the back! Tally-Ho, Quality Quoffee Tuhwalk!
- JORDAN BROTHERS SEAFOOD TRUCK. YIPPEE! Saturday Night Dinner should be spectacular!
- Massachusetts Maple Syrup from Harms Family Farm. I received a notice from the MDAR: It's Official - March is Maple Month in Massachusetts!
- Birchwold Farm Eggs . . . from hens that live right down the road in Wrentham - across from Joe's Rock. They free range a ton and eat GMO free grain. while supplies last, of course.
*********** CSA SIGN UPS! ************
Bring your Checkbook and Get it Done!
- There are plenty of Boxed CSA Shares available for pickup at the Upswing Farm site on the Ashland/Holliston line. 28 South St. Ashland, MA. Pick-ups will be on Thursdays 1pm to 7pm. There are three seasons of CSA at Upswing - Spring, Summer, and Fall. Do one or do 'em all! Do you have any contacts in that area? Spread the Word!
- The 10% Bonus on your Farmstand CSA Card Ends May 1st: If you are opting to participate in Community Supported Agriculture by loading a debit card to spend at White Barn Farmstand in Wrentham anytime we are open on anything we sell (except for plants at the plant sale and seafood), fill out the online form and mail your check - or save a stamp and deliver your check straight to Chris at the pop-up farmstand this Saturday, March 19th, 10am to 2pm. (Sorry US Postal Service! I do love you so . . .)
- There are a few openings in the Boxed CSA program for pickup at White Barn Farm in Wrentham at our farmstand on Tuesdays 10am to 2pm. We offer one "option" - a full share late May to late October (22 weeks, $625, payment plan available). Sign up for our Waiting List and we should get to you shortly!
and you can help!!!
Brittany Sidway Overshiner is amazing for many reasons. But you should see that girl whip up a beautiful, informative postcard on Illustrator. What a Whiz!!! and here it is . . .
If you feel like supporting agriculture in your community as you buzz around town visiting friends, attending social activities, kids activities, libraries, churches, your favorite local businesses, or at your workplace, then . . .
pick up some postcards at this Saturday's Pop-up Market
Spread the Word!
and thank you! you are great!
Hello White Barn Farm Supporters!
We have exciting news for the future of the farm! Our close friend, Brittany Overshiner, who happens to be one of the most competent farmers in the region, is going to join us in a novel collaboration effort.
FOLLOW THE LINK FOR THE SHORT VERSION:
Warning: I have a notoriously rambling writing style - for those of you with less than 10 minutes to spend reading my version - check out the beautifully succinct press release that Brittany penned instead. Just follow the link below.
Brittany actually worked with us briefly in the fall of 2010, just as she was getting Medway Community Farm started and meeting her future husband, Kevin Overshiner. She introduced him to the world of farming and he went on to work with another great farmer of eastern Mass, Chris Yoder, who supplies the fabulous sweet potatoes, carrots, and parsnips at our fall farmstand in the barn. Kevin went on to help grow Medway Community Farm with Brittany and is the current Farm Manager there.
Brittany has a passion for preserving farmland and growing great food without exploitation (of people or the environment). Her dedication has lead her to do such things as live in “the cougar” (a trailer from Kevin’s mom that they parked at the farm) while the house on-site was ever so gradually remodeled by tri-county students. She slept on the floor in the greenhouse next to the woodstove, the sole source of heat for her tender spring seedlings, in order to stoke the fire every few hours in the middle of the night. She can harvest faster than anyone I’ve ever seen, is a crop planning whiz, and has an inspiring love for a properly cultivated farm. Watching her work in the fields or on the tractor, her joy is tangible. We share so many values and the desire to constantly improve our farming practices, building soil and growing better crops. When we heard she was leaving Medway, we (and many others in the eastern Mass farm network) jumped at the chance to find a way to work with her!
Meanwhile, Chris and I found ourselves moved by a presenter at the New England Fruit and Veg. Conference this December. Jean-Martin Fortier, author of The Market Gardener and farmer of a 1.5 acre plot in Quebec that grosses $100,000 a year, offers some truly promising techniques for transitioning to a no-till system.
Perhaps most interesting is the use of occultation, covering the soil with heavy black tarps to create a stale seedbed. Stale seedbedding is any technique that encourages germination of weed seeds in the soil and then kills them so you are left with a weed-free bed to plant your crops into. Other methods include flaming – going over weed seedlings with a propane torch, solarization – covering the soil with clear plastic, or shallow mechanical cultivation. This allows you to plant without churning up the soil (like with a rototiller) and the benefits of this are two-fold (at least): dormant weed seeds deeper than their ideal germination zone are not brought to the surface to sprout and the soil biology and associated soil structure is not disturbed. Rototilling sure makes a great looking bed, but the fluffiness quickly compacts, even after a single rainfall. If soil aggregates are allowed to persist, held together by soil fungi or the product of earthworms, soil air space is preserved and colonies of beneficial microorganisms, including bacteria and fungi, can colonize crop roots to benefit from plant root exudates and in turn make soil nutrients available to the crops.
There is endless complexity and mystery to all of this process, but the health of soil and crops in minimal till systems is very clear. There are theories and perhaps even science supporting the idea that healthier plants with complete proteins and all of their micronutrient and mineral needs met are resistant to pest pressure. I liken it to humans taking vitamins to support immunity. Insect pests are one of the biggest challenges to growing organically and since we are not willing to spray poisons on our food, this alternative - growing extremely healthy crops by maintaining a vibrant soil biology and structure - is very appealing.
How does this relate to Brittany? Well, many of the most promising no-till techniques are very labor intensive. After seeing JM talk, I began to wonder how a 5 acre farm with an established tractor-based and conventional tillage system could model the systems outlined in JM’s book. My first idea was - we can fit 2 of these intensive plots on our farm if we had another farm couple helping us. I asked Brittany if she was interested and, to my surprise, she agreed to brainstorm with us. Almost simultaneously, another opportunity arose for Brittany - a 10 acre piece of farmland in Holliston, MA, including an orchard of 100 apple trees. It is owned by an elderly gentleman, “Mr. Nick” who is very interested in seeing the land farmed. One of the strongest driving forces behind the desire of Kevin and Brittany to live the farming life is to preserve productive farmland - especially in a region so densely populated and in which open land is under a very real threat of development. It is an opportunity they do not want to turn down.
Ideas of a cooperative enterprise started to form. The Holliston plot, named Upswing Farm, will be a kind of sister farm to White Barn Farm. Brittany will manage that field and grow the crops that take up lots of space and can be grown in long, single rows (manageable with the Farmall Cub cultivation tractor she owns). This will free up space and provide meaningful crop rotation at White Barn Farm. She will be at White Barn Farm at least three times a week managing the CSA, all direct seeding, and assisting in seedling production, cut flowers (yes - we are bringing them back!), and many more aspects of managing the farm. By pooling all of our complementary farming and management skills, we hope that in addition to completing the tasks that are urgent, we can work on the projects that are important to the future of both pieces of farmland. We can also pool our physical resources - greenhouses and other infrastructure, tractors and implements, all sorts of random tools and equipment.
Even our existing markets will be maintained and enhanced by the collaboration. We plan to keep the Roadside Stand and Boxed CSA program at White Barn Farm and also provide for a Spring, Summer and Fall CSA program with pickup at the Upswing site, and maintain Brittany’s presence at the Saturday Ashland Farmer’s Market. The Roadside Stand at White Barn is going to open one additional day - on Sundays from 10am to 2pm.
We are hoping that one of the greatest benefits of this collaboration will be the opportunity for us to experiment with some of these minimal tillage techniques. At this ambitious stage, sitting by the wood stove and dreaming, we are even planning to conduct somewhat scientific research comparing minimal till, medium till, and conventional tillage practices. Our goal is to optimize our farming practices for soil and crop health given our larger plot and existing tractor-based system. Very Exciting! Just the burst of energy White Barn Farm needed! Chris and I are so enthused about this collaboration and the ensuing possibilites.
Community support at the outset of this project is crucial for its future! Your payment in advance, through one of our CSA programs, helps us purchase the many tools and supplies we need to get this season off on the right foot. We would also be so grateful if you would spread the word to anyone who may be interested in supporting our collaboration at either site. If you know anyone in the Holliston/Ashland area - let them know about this new opportunity!
Thank you so much for reading! As I like to say, we literally could not do this without you!
Save the Date: White Barn Farm's Plant Sale: May 21 & 22
How to get involved:
- Get on the Waiting List to Purchase a Boxed CSA Share for pick up at White Barn Farm: 458 South St, Wrentham. (We are working through the waiting list now, it is likely we can accommodate you this year).
- Purchase a CSA Share for pick up at Upswing Farm: 28 South St, Ashland
- Purchase seedlings at White Barn Farm’s Plant Sale for your vegetable garden
- Visit Upswing Farm at the Ashland Farmers Market
- Purchase a Farmstand CSA Card to spend at White Barn Farm Stand at 458 South St, Wrentham (Opening Day is April 30th)
- Stay tuned for more offerings - tours, workshops, and flower shares
- Join our Mailing List and follow along with us on Facebook and/or Instagram
Contact Information:White Barn Farm
458 South St
Wrentham, MA 02093
28 South St
Ashland, MA 01721
Hello CSA Faithfuls!!!
I mentioned in my email to the general mailing list back in early January that I would follow up with a separate email to the Boxed CSA members detailing renewals and cancellations for 2016. Alas, it is February 1st, the deadline I had set for deposits to be in, and I am just now writing the email. I apologize - my brain has been experiencing some down time since we saw you all last.
Winter has been just fine. Chris' badly sprained ankle is healing well - he is now walking without a boot and driving. It is ever so much more convenient! We took a family trip to Martinique to brush up on our French and remember what summer feels like. I wasn't sure if we could afford a winter getaway this year but then by some crazy luck Norwegian Air has an insane deal on direct flights from Boston to Martinique (seriously, look into it). We stayed at a groovy deluxe camping setup called Airstream Paradise and were able to walk everywhere we wanted to go - to buy baguettes and French rose and play and swim at the beach across the street. It was absolutely lovely and we feel renewed and refreshed. We are deep into our crop planning and gearing up for some changes in 2016. More about that later . . .
Happy New Year! 2016???!!! What sounds like a futuristic year is now the present!
We hope you all had warm and happy times! Even if you are eating grocery store veggies these days. Yes, even I bought a California-grown organic romaine 3-pack this week. I was, however, really pleased with my rag-tag Christmas salad mix that I mananged to come up with for the family party. It was thinly sliced bok choy, tuscan kale, and red cabbage, a few handfuls of fresh growth on the arugula, the last few tiny red lettuces left in the high tunnel, chopped sprigs of parsley, and lots of chopped sugarloaf chicory. That was topped with shredded raw daikon and watermelon radish and it was a great hit. The perfect foil for the rich dishes traditional for the holidays.
Chris, Graham, and I had wonderful holidays with lots of family, food, and festivities. We managed to have a great time despite the fact that Chris got an avulsion fracture on his ankle (wicked bad sprain) on Christmas Eve playing pick up soccer. Christmas Day we went to Sturdy for an x-ray and he has spent every holiday gathering elevating his foot and hobbling around on crutches. He is truly a trooper, going through with our annual Holiday Hootenanny when we celebrate his birthday. We moved our Christmas tree onto the porch to make way for the Moonshine family band - a great group made of good friends and family. On his actual birthday, which happens to be his "Larry Bird" birthday - 33 - a friend took us to see the Celtics at the Garden! We finally borrowed this awesome scooter thing so he can place his knee on a rest while pushing himself along with the other foot. Graham and I find him zooming around in this fashion quite amusing. This kind of injury is very difficult for Chris who thrives on being active all the time. It is his right foot so he also cannot drive. Poor guy! All in all, couldn't have happened at a better time in terms of type of work to be done at this time of year. This injury could have really affected the local veggie supply if it had happened in July!
A new vegetable to add to your culinary vocab - Sugarloaf - it is kind of a white radicchio from the chicory family that tends to be very cold hardy and is lovely as a bitter green in salads, or grilled or roasted. I first met these pointy little guys in Switzerland, where they're called zuckerhut (sugarloaf). The teenage daughter at the farm I was staying at always sliced it into thin ribbons, soaked it in warm water for a few minutes to mild the bitterness, then served it with shredded carrots, canned corn (of all things), and a garlicky apple cider vinaigrette. I kept wondering where this family kept getting the iceberg lettuce. Finally Lejsa showed me their garden patch and harvested this little conehead right out of a light dusting of snow. I was very impressed and have been meaning to/trying to grow it ever since. Ours went in a little late so really you just have the hearts - but all the flavor is there. Enjoy!!
More Leeks fresh from the field! Plus their cousins Garlic & Shallots
Winter Radishes - Daikon, Purple Daikon, and Watermelon Radishes store very well in a plastic bag in the fridge and are excellent for peeling and shredding with a box grater on a salad. You can't ask for a more vibrant colormix than a salad topped with hot pink watermelon radishes, purple dakion, white daikon, and orange carrots.
Red Cabbage from White Barn Farm and Green Cabbage from Vanguarden CSA in Dover
Popcorn!! Here is your chance to be clever and crafty a la Martha Stewart: Popcorn Gift Idea
~ the Roasting and Mashing Wonderland section ~
Celery Root from right here at White Barn Farm
Yukon Gold Potatoes from Langwater Farm in Easton
Sweet Potatoes ~ Carrots ~ Parsnips from Vanguarden CSA in Dover
~ the BULK SALE section ~
Yellow Onions & Red Onions - 10lbs or more for $1/Lb if you want to stock up. Onions should keep well for quite a while in a cold, dry, dark spot (but not freezing).
Kohlrabi - also 10lbs or more for $1/Lb if you want to keep on hand a vegetable that you can have raw all winter. A welcome crunch to break up the comfort food routine. Chef/Owner at Chez Pascal, Matt Gennuso, has kohlrabi noodles on his New Year's Eve menu. Anyone got a spiralizer? The julienne blade on a mandoline also makes kohlrabi into a perfect form for slaw. The easiest is just to slice it into sticks for dipping. I always tell people, in reference to the enormous storage Kohlrabi variety, Kossack, treat it like a wheel of cheese - just cut off what you want to use at one time and go back to it later. Don't feel like you have to finish one of those bohemoths in one sitting!
Winter Squash - 10lbs or more for $1/Lb. Another very easy to store veggie. Ideal storage conditions are 50 degrees and dry. Maybe just in a basket in a cool part of your house.
~ Local, Sustainable Sources of Sugar ~
Massachusetts Maple Syrup. From Harms Family Farm in Brookfield, Mass. Their sugarbush is in Colrain, MA. (Did you know that sugarbush is the name of a maple syrup "farm"?) Taste it and your heart will swell with Massachusetts Maple Pride!!
Franklin Honey's beautiful, amber, fall Honey. Local, raw, and delicious with peanut butter on an english muffin (don't tell my diabetes educator!).
Eggs from Pat's Pastured, Bread from Iggy's, Coffee Beans from Sheldonville Roasters
~ White Barn Farm's Shameless Commerce Division ~
Gift Cards - for any amount over $10. Do you have school teachers, bus drivers, yoga instructors, personal trainers, massage therapists, landscapers, hair stylists, etc. that are extra special in your life? Show your gratitude with a little gift card from WBF :)
WBF Pint Glasses - 2 for $10 (normally $6 each), $5 w/ purchase of a $20 gift card, or get one free w/ purchase of a $50 gift card. We even packaged the last two deals in a little gift pack - complete with tissue paper and ribbons!
Cookbooks - From Asparagus to Zucchini and Farm Fresh and Fast, both put out by Fairshare CSA Coalition and an excellent guide for the procession of season vegetables produced by small mixed vegetable growers.
Come and Visit! We'd love to thank you in person for your season-long support!
Hey! That reminds me! Last weekend's Holiday Bazaar at An Unlikely Story bookstore in Plainville was great! The aesthetic was fantastic, the vendors were top quality, and the spirit was festive! Each of the vendors donated an item to be raffled for the Christmas is for Kids charity in Attleboro. Th raffle raised $500!!! I was so proud to put the money order in the mail on Monday! If you were a winner, don't forget to come to the farmstand to claim your prize!
Happy Holidays Everybody!!
Here we are, entering the final month of 2015! It is hard to believe another season is coming to a close so soon. We are very happy with the year's successes (melons, onions, and celery) and we're trying to learn from the fails (too few carrots, nonexistent parsnips, limited potatoes and sweet potatoes). Overall, it was a great season. It seems like we produced more vegetables than ever and had more customers than ever. Our crew was excellent and the weather was terrific for farmstand shopping, if a little bit dry for the crops :)
Only three more weekends to go!!!
Friday, December 4th, 10am to 6pm
Saturday, December 5th, 10am to 2pm.
We are offering a third Fall Produce Box that anyone can sign up for online and come to pick up at the farmstand this Friday, December 4th, between 12pm and 6pm. The cost is $25 and the contents are likely to be: Kale, Leeks, Mustard Mix, Onions, Garlic, Celery Root, Kohlrabi, Bok Choy, Daikon Radish, and Butternut Squash. Reserve a box by completing the Fall Box 3 Reservation Form.Come to the farmstand on Friday between 12pm and 6pm to pick up your box. You may pay by cash, check, credit card, Farmstand CSA card, or gift card.
If you are curious about our Boxed CSA program that runs from late May through October, getting one of these boxes would be a commitment-free way to get a feeling for how much refrigerator space, prep time, and zeal for novel veggies that these mystery boxes require each week.
* * * * * * * * * * * * * *
Friday, December 11th, 10am to 6pm as usual in the barn
Saturday, December 12th, 10am to 2pm at An Unlikely Story bookstore in Plainville for a Holiday Bazaar - including local honey, coffee, pottery, clothing, jewelry, art, and more! This is going to be a jolly affair where we can come together as a community to support our local producers. There will be lovely items for gifting or just enjoying yourself!
Seafood will still be at the barn that Saturday, 10am to 2pm.
* * * * * * * * * *
The final weekend:
Friday, December 18th, 10am to 6pm
Saturday, December 19th, 10am to 2pm
My husband, Chris Kantlehner Kringle, has a few holiday deals up his sleeve!
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!!