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Posted 11/16/2018 12:11pm by christy kantlehner.

Gratitude. Mentally listing the things that I am grateful for has been helping me when my thoughts start to spiral. warmth, safety, food. During an attempt to circulate more oxygen and blood around my body (and brain!) at the Y, I was browsing a magazine giving tips about home decorating - to advocate installing a dimmer switch with new lighting, the writer wrote "nothing is worse than an overlit dinner party." Although this was surely just to put emphasis on a point, I am quite sure it can indeed be worse! But instead of thinking of all the ways things could be worse, I'd love to give a shout out to all the things (or let's face it - people) I am so grateful for.

1. thankful for: my heroic husband

Monday was lovely and sunny, but I had an appointment to pick up evergreen wreaths in New Hampshire and Chris was working for Green Trees til dark. Tuesday poured rain in the morning, so we transformed the back of the greenhouse to be workshop ready for Thanksgiving Centerpieces this Saturday and Wreath Decorating the next two weekends. When the rain stopped in the afternoon, Chris and I were able to harvest bunches of curly kale, baby bok choy, lettuce mix, and a handful of other specialty salad greens. When the time to go meet Graham at the school bus rolled around, we still had bunches of baby carrots left to do before the temperatures plummeted to the 20s overnight. Fear not, that darling husband hero of mine donned a headlamp and completed the task alone in the dark! He finished up the washing in our new indoor wash space, which is very brightly lit (much too bright for an intimate dinner gathering). He even created some raw video footage for Facebook.

2. thankful for: Our amazing crew. gratitude for the attitudes!

Wednesday and Thursday, Mike Lawyer and Dan Belair, the core members of our field crew, showed up to help Chris bring in turnips, radishes, more carrots, spinach, lettuce mix, and more, despite winds gusting 35 to 40 mph. They've got rosy, wind-burned cheeks to prove it. The talented Laurene Hulbig seemed to effortlessly embellish and decorate the gorgeous evergreen wreaths in the greenhouse (so you can put one in your garage to hang up as soon as the Thanksgiving dishes have been put away). We had Laura and Sofie helping out with Brussels Sprouts clean-up and preparing all of the bags of tender salad greens. Thursday they all rocked out to tunes and got it done, with good spirits and no complaints! Sofie was back this morning, unloading the cooler in the pouring rain-on-top-of-soaking-wet-snow, quietly getting stuff done and being her ever so pleasant self! We have lots of other staff to be grateful for too - two behind-the-scenes Jens, one farmstand Jen, plus Shannon, Kayla, Andrew, and Angelina.

3. thankful for: Family Generosity

First of all grandparents! We could not get all we need to get done without the assistance of grandparents helping raise our son. My dad, Eliot, gets extra recognition. He tirelessly attends to the parade of mechanical problems that our farmer's budget vehicle fleet falls victim to. He is fixing, fixing, fixing, with a side of repairing, ordering parts, inventing, and building. He designed, orchestrated and has been doing the nitty gritty and heavy lifting to get our wash station addition/renovation completed. We now have a sloped concrete floor with a drain, indoor frost free hydrants, insulated walls, and did I mention the lighting? The sustainability for human beings to do this work in the cold months just increased tenfold!

4. thankful for: YOU!! Our Customers!

Seriously you are a wonderful group. You bolster our spirits when they are beginning to falter. You show up! This season has been extra rainy, windy, and cold it seems. Of course it is easier to get all of your groceries in one big store, but you choose to come to this place to find the building blocks of your family's meals for the week. Whether you like to support a small local business, or this type of land use in suburbia, or organic farming methods, or if you just like good produce and want clean food - we recognize and appreciate your choice. You are directly supporting this project, and we thank you. You can be truly proud of the dishes you prepare with produce from the farmstand! The food is real and nurturing, but symbolic as well. 

5. thankful for: our farm network

As the years go by, we have started to bring in produce from other nearby growers when we are not able to keep up with local demand. The efficiency of scale (and economy of upstate NY land) allows Sparrow Arc farm to provide organic potatoes for many farmstands and restaurants in crowded eastern Mass. Kevin and Brittany at Upswing Farm grow amazing sweet potatoes and winter squash and have just enough more land in Ashland to grow our winter storage share of these crops. Yoder in Dover grew a beautiful crop of rutabaga, parsnips, and sweet potatoes to grace your tables this holiday. Fresh Meadows Farm in Carver, MA has provided excellent quality organic, ruby red cranberries for sauce, chutney, baked goods, and more. The cooperation and interdependence of small growers in New England is a beautiful thing and offers even more food security to our region than any one organic farm on its own.

There is always more to be grateful for and things could always be worse . . . 

so anyway, Come to the Farmstand! Park close to the barn if there's room! Don't step in the puddles (unless you want to!)

Friday 11/16: 10am - 6pm (seafood truck is 2pm - 6pm)

Saturday & Sunday 11/17&18: 10am - 4pm (seafood truck is SAT 10am - 2pm)

Wednesday 11/21: 10am - 2pm

You can search by ingredient on our recipes page

Some recipe brainstorms:

Honey Glazed Baby Carrots and/or Hakurei Turnips

Shredded Radishes and Rainbow Carrots on your own salad mix of Baby Head Lettuce, Frisee, Red Cabbage, Napa Cabbage and Sugarloaf (slice those last three in thin ribbons)

Roasted onions, shallots, sweet potatoes, and beets (extra points for being beautiful!)

Cabbage and dried cranberry slaw with toasted sunflower seeds

Garlic and Kale cooked in olive oil. serve on its own or chop and add to an omelet, warm potato salad, a slice of baguette smeared with Adelisca cheese spread

Celery Root and Leek stuffing

Roasted Sunshine Squash (that bright orange kabocha) Soup

Heirloom Long Pie Pumpkin - Pumpkin Pie

Pears, Toasted Walnuts, and Blue Cheese on a bed of Bitter Greens

Come to the farmstand and browse around for more inspiration and ideas!!!

 

 

 

 

Posted 11/7/2018 3:10pm by christy kantlehner.

"It ain't over till its over."  -yogi bera

and we ain't even close to being over, November is the new July.  The abundance continues in the BARN!!!

In addition to our scheduled fall hours - We will be OPEN the next 2 Thursdays - including Tomorrow! Shop here before you head to the grocery store :) 10am to 6pm, 11/8 and 11/15.

Now let's tune up for the Thanksgiving Showdown!

Pre-Thanksgiving Shop-Ops

at White Barn Farmstand in the barn:

  • Thursday & Friday November 15&16: 10am - 6pm
  • Saturday & Sunday, November 17&18: 10am - 4pm

PLUS! Special, Last-Minute Market in the Barn: 

  • Wednesday, November 20th, 10am -2pm

*  *  *  *  *

Turkeys!

Reserve your Local, Free-Range Turkey from Pat's Pastured! White Barn Farm is an official pick-up location for these local birds raised on certified GMO-free grain in East Greenwich, RI. Read the FAQs at the bottom of their ordering page for more info and defrosting directions.  These turkeys are not cheap, but they are excellent quality and a fitting choice for the centerpiece of this special meal. $5.75/lb, 15-24 lbs

  • IMPORTANT DETAIL - don't print out the order form, click the "Add to Cart" box under the "2018 Turkey Deposit" item. On that online form you will find a "Special Customer" checkbox under "Pickup Locations."
  • Click the Special Customer box
  • write "White Barn Pick Up" in the notes
  • Submit your deposit online using a credit card
  • Pick up your frozen turkey at the White Barn on Saturday, November 17th, 10am - 6pm. Bring a check to pay the balance.

POST THANKSGIVING:

  • No Jordan Brothers Seafood the weekend after the holiday. Turkey pot pies, turkey soup, and turkey tettrazini for all!
  • White Barn Farm will be open all 3 days after Turkey Day: Black Friday, Small Business Saturday, and Sunny Sunshine Sunday.

CHRISTMAS WREATHS!

Available during our pre-Thanksgiving sales, starting November 15th!

We're taking the van to Franklin, NH to pick up those fabulous, double-sided, fresh balsam wreaths from Three Rivers Wreath Co. Then Laurene and I will be working like elves to get them decorated and displayed by next Thursday. We are also doing decorating workshops in our greenhouse! Check out the link below . . .

(We decided not to do trees this year in case anyone was wondering)

Stay tuned for details on an upcoming holiday craft market at the farm. Probably the second weekend in December.  Also, be on the lookout for the debut of our White Barn Farm logo onesies, toddler tees, and a fresh order of WBF hats. Merchandising, merchandising . . .

WORKSHOPS - THANKSGIVING CENTERPIECE & WREATH DECORATING

Laurene Hulbig Floral Design continues our popular "Wine & Design" Series into the Holiday decorating season . . 

Thanksgiving Workshops are Saturday, November 17th. There are a few openings left in the afternoon session and several in the morning session!

Wreath Workshops are Saturday & Sunday, Dec 1 & 2 AND Dec 8 & 9

 

 

 

Posted 11/2/2018 12:50pm by Christy and Chris Kantlehner.

Unbelievably, we are into November so we have transported the farmstand to our indoor location, the right side of the big White Barn just across the street from our summer farmstand under the tent.

1A drivers must've seen every vehicle at WBF passing busily back and forth yesterday afternoon. Tractors with stuff for the burn pile, tractors with our farmstand tables going to the barn, the white van full of coffee, maple syrup, baskets and wooden boxes, the black truck toting a freezer, display fridge, eggs, meat, and cheese, the purple truck with all sorts of miscellaneous, a flurry of activity for sure!

Farmer Chris coordinated it all and managed to be upbeat and excited the whole time.

We hope you have all been reveling in the beauty of the last two days' sunshine and warm breezes! We got our garlic planted as the intense golden light of late fall illuminated our faces during dusk on Halloween.  We planted many baskets of garlic cloves (275 lbs!) and we pushed each clove into the cool, dark soil to take root ever so slightly before their winter nap.

We have reduced our hours for the Fall. We are now open just Friday - Sunday:

Friday 10am - 6pm
Saturday & Sunday 10am to 4pm
 
Jordan Brothers Seafood will still be at the farmstand twice a week, but it will now be Fridays & Saturdays:
Friday 2pm - 6pm and Saturday 10am - 2pm
 
Plenty of groceries still available!
  • Apples, Bosc Pears, and now Apple Cider from Fairmount Fruit Farm (the only conventional produce at the farmstand)
  • Leeks, Celery, Green Peppers, Onions, Garlic, Shallots
  • 3 Varieties of Kale, Escarole, Frisee, Sugarloaf Radicchio
  • Baby Head Lettuce
  • Bagged Greens: Pea Tendrils, Spinach, Arugula, Spicy Mix, Lettuce Mix
  • Winter Squash, Sweet Potatoes and Potatoes, Beets, Celery Root
  • Fresh-Picked Bunches of Baby Carrots and French Breakfast Radishes
  • Kohlrabi and all varieties of Cabbage

  

Be careful entering and exiting our driveway at 458 South St. Do feel free to pull into the driveway parking past the house if spots are available. If it seems crowded you can always park at the summer farmstand and cross the street, carefully!

We have a dirt driveway complete with mud puddles when it rains, so bring your rainboots if possible!

Bring your shopping bags!

Did you ever meet such demanding local farmers!! Good Grief!

We will be so thankful if you buy your groceries at our farm!

Thanks and see you soon!

Christy at White Barn Farm

Posted 10/23/2018 8:07am by Christy and Chris Kantlehner.

The first frost has come, and the second. The third and fourth are expected this week. I guess it really is the end of October!

This is our last week at the tent. The girls are probably doing a happy dance just thinking about it. Or wait, are they just jumping up and down to stay warm? What a long, rainy last month we've had. The attitudes of the farmstand crew have been unsinkable, and we are so grateful for all of their hard work.

We are open for normal farmstand hours this week, all the way through Sunday, October 28th:

Tuesday - Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Jordan Brothers Seafood Truck is at the farmstand Tuesday and Friday, 2pm to 6pm.
 
*Wednesday is our last Teacher Discount Day - tell the cashier you're a teacher and get 10% off your whole order!

There will be a brief hiatus while we make ourselves sick eating our children's Halloween candy, then we are back, but in the barn, ready to provide real food! We will be in the right side of the white barn at 458 South St. (directly across the street from the tent farmstand).

Hours November 2 - December 23:

 Friday: 10am to 6pm

Saturday & Sunday: 10am to 4pm

Seafood - Friday: 2pm - 6pm
and Saturday: 10am - 2pm (except 11/24)

This photo was from the first year we were open in the barn, 2012. The days are falling the same as they did that year. I remember so vividly because that was the year Graham was born. Monday, October 22nd was my due date. Sunday we did the entire Cliff Walk trying to get him to arrive without being induced. He was born in the wee hours of Friday, October 26! This year on Friday I will read a book in his kindergarten classroom and Chris will take him on "Friday Night Hikes" with a couple buddies. He is going to be six! going on 15, of course.

I understand how difficult it can be to face making a meal from scratch after a day of work. I am supplying a few ideas to inspire you to try some of our more obscure vegetables. Your local veggie growers need you more than ever at this time of year. If not for your health, do it for us!

Onions, Celery, and Fennel are wonderful to start a soup. La minestra is "soup" in Italian, and minestrone is "big soup" - add a can of beans and some pasta cooked on the side to minestrone your minestra. (yes I just attempted to use minestrone as a verb). Beef, chicken or veggie stock and canned or frozen tomatoes complete the broth. 

Fairmount Fruit Farm has supplied us with Macintosh and Honeycrisp Apples and now Bosc Pears, too. The pears made me think of a fancy bitter greens and pear salad like this:

Frisee Salad with Pears and Dried Cherries

and that got me into the Martha Stewart Recipe zone and Wow! what a bunch of great ideas for fall cuisine! Search around for variations and browse the "similar recipes" for lots of great ideas.

Squash-Celery Root Soup

Easy Celery Root Puree

Roasted Radicchio

Penne with Creamy Pumpkin Sauce (I recommend roasting your own squash rather than using canned, but do freeze extra roasted winter squash puree to make this crowd pleaser later this winter.)

Escarole Salad

Butternut Squash and Sage Lasagna

We've got dried cranberries and Massachusetts Maple Syrup to enhance all of your fall dishes.

And of course, you need to come grab your carving pumpkin! While you're at it, pick up a bunch of our beautiful ornamental corn or popcorn. The popcorn kernels can be pushed off the cob once sufficiently dried (Dec-Jan), then put in a pot and popped! For the real go getters out there, all of our ornamental corn is flint corn which means it can be ground for polenta or cornmeal!

This week is the last week of the CSA

There are still a few openings in our Fall CSA program!

Fall Share

4 biweekly pick-ups over a span of 8 weeks: $160

  • Pick up Fridays at the Barn, 12pm - 6pm
  • Pack your own share according to the farmer's list
  • 11/2, 11/16, 11/30, 12/14
  • Sign up Now! Drop your check off at the farmstand or mail it to P.O. Box 207, Wrentham, MA 02093

     

 

Posted 10/22/2018 4:25pm by Christy and Chris Kantlehner.

Good Evening Everyone!

So, this is it, this is the last week of the summer share. It has been a great 20 weeks. We've gone from greens to tomatoes to squash in the blink of an eye. If you feel like you would like these good times to keep rolling, don't forget, we have a Fall Share! Fall Share Sign Up The fall share is offered every other week for 8 weeks starting November 2.

Here's what we've got for you this week:

  • 1 Winter Squash of your choice
  • Choose 2: Celery, Fennel, Beets, Radish, Turnip, Kohlrabi
  • Choose 1: Kale, Chard, Frisée, Escarole, Sugarloaf Radicchio
  • Mix and Match 2 pounds: Potatoes, Onions, Celery Root, Peppers, or Apples (unfortunately we cannot include the honey crisp apples in this mix - but we have lots of other varieties)
  • Choose 1: Bag of Greens (We will have different, freshly harvested greens available depending on your pick up day - what can we say, it's the end of the season! Just ask our helpful staff and they can let you know what is available.)
  • 1 Head of Garlic

Just a reminder to our wonderful share-holders, this is our last week in the tent (Oct 23 - 28). Starting November 2nd, we will be setting up shop across the street, in the barn. That's right, in the White Barn! The hours will be Fridays 10 - 6, Saturdays 10 - 4 and Sundays 10 - 4. If you've never been over there, you just pull into the driveway and you will see parking on the right. There is even more parking when you pull in past the house on both sides. Come join us!

 

Posted 10/15/2018 4:05pm by Christy and Chris Kantlehner.

Good Evening All!

Here's the share for this week:

  • Choose one: Frisée, Escarole,  or Sugarloaf Radicchio
  • Choose one: Kale or Chard
  • 1 Celery
  • 1 bag of Spicy Salad Mix
  • Mix and match 2lbs of your choice: Potatoes, Onions, Beets, Kohlrabi
  • 2 Delicata Squash
  • 1 Green Bell Pepper

See you at the Farm!

Jen G

Posted 10/8/2018 8:12am by Christy and Chris Kantlehner.

Good evening everyone!

We are getting close to the end of the summer season. But the cooler temperatures have brought back some of our earlier favorites. Here's the share for this week:

  • 1 Bunch Radish or Kohlrabi
  • 1 Fennel bulb
  • 1 lbs Honey Crisp Apples
  • 1 bag Greens of your choice: Lettuce Mix, Spicy Salad Mix, Pea Tendrils, or Baby Kale
  • 2 lbs Sweet Potato
  • 1 Garlic bulb
  • 2 large Green Bell Peppers

Hooray! Kohlrabi is back! I know a lot of you have been waiting patiently for it since the weather turned this summer. Pick up one of our soft cheeses to pair with it for a healthy appetizer. We have four varieties: Jalapeño or Garlic and Herb Angelito from Narragansett Creamery and Garlic or Lavender-Honey Adelisca from Couet Farms. The apples come to us from Brookdale Fruit Farm in Hollis, NH. 

There are only 2 more weeks of the Summer Share after this one. If you feel like it is just too soon to stop the fresh produce, we couldn't agree more! There is still room in our Fall Share:

The first fall shares could have a few summer items if the weather has been mild - the last of the sweet peppers, or eggplants. We may have the last of the head lettuce, radicchio, and fennel, followed by the first of the spinach. You can be sure you will find cabbage, and lots of roots, onions, potatoes, sweet potatoes, leeks, garlic, and winter squash. We try to include something fresh and green in each share - maybe arugula, spinach, parsley, pea tendrils, mustard mix, or kale.
Price is $160 for 4 pick-ups spread over 8 weeks

Fall Share Sign Up

See you at the Farmstand!

~Jen G

Posted 10/5/2018 8:34am by Christy and Chris Kantlehner.

I tried to get this letter started yesterday but I could not quite capture the positivity I like to share with our customers. This was all I had: Okay, Weather, spirits are damp. Stop with the pouring rain and continual misting. We are ready for sunshine to warm us up and dry us out!  On a positive note, the new waterproof overalls we purchased this year are being used by even the most reluctant of our employees, even appreciated!

Last weekend was gorgeous and this weekend, at this moment, is predicted to be equally gorgeous! Yippee Hallelujah! 

Now the SUN IS SHINING, WEATHER IS SWEET! The letter continues . . .

Although this is the time for apple-picking and pumpkin-picking and donut-eating, make sure to get your groceries too!

For those who do not need to do the picking, We do have apples at the farmstand: Cortland, Macoun, Macintosh from Fairmount Fruit Farm in Franklin (conventional)

more pumpkins are coming in, along with some of the fancy decorative squashes, from Sparrow Arc Farm in New York. They grow the lovely potatoes we've been having and now will provide certified organic potatoes AND Pumpkins :)

White Barn Farm's ornamental corn, popcorn bunches and mini pumpkins are prime for decorating season too!

We are still producing real foods to enliven your menus - Greens in Particular!!

  • Pea Tendrils
  • Arugula 
  • Baby Kale
  • Spicy Salad Mix

or make your own tasty salad mix from our different head lettuces, frisee, radicchio, sugarloaf (white radicchio).

frisee

Click here for a yummy frisee-based recipe.

Shred carrots, thinly slice radishes and salad turnips

sweeten with colorful, ripe, sweet peppers. (greek salad?)

roast beets, sweet potatoes, onions, fennel, celery root, potatoes - not just for sides anymore - try on a salad or pizza or in a pot pie!

we've got your hot pepps for homemade chili - cayenne gives great flavor and color

Have you ever made babaganoush - an eggplant dip similar to hummus?

Don't Forget it's Fish Friday -
Jordan Brothers Seafood at the Farm
2pm - 6pm on Tuesdays and Fridays!
 
We've even got some green beans - you can make the classic New England dinner - roasted cod and potatoes with garlicky green beans!
 
A quick weeknight recipe is Escarole and White Beans - just have a can of cannellini beans and some chicken or veggie stock on hand. or just braise escarole and yellow onions in white wine for a simple side.
 
Thanks for reading, everybody!! Just trying to stay relevant during agritainment season!! 
 
Posted 10/1/2018 8:49am by Christy and Chris Kantlehner.

Good Evening Folks!

Happy October! Fall weather is finally here and so are the fall crops. In the share this week we have:

  • Choose one: Radish or Hakurei Turnips
  • 1 Head Lettuce
  • Mix and Match 1 lb: peppers or eggplant
  • Choose one: Kabocha or Sunshine squash
  • 1/2 pint of Chippolini Onions or Shallots
  • Choose one quart: Potatoes, Beets, Celery Root, or Onions 
  • 1 Bunch of Herbs
  • 1 Hot Pepper

It's been cool in my house (mostly because I refuse to turn on the heat in the same month we had the ac going), so I am planning to make Roasted Kabocha Squash Soup this week. You can easily sub in Celery Root for the Celery called for in this recipe from Simply Recipes. I'm also planning on making Epicurious's recipe for Glazed Hakurei Turnips. But we also like those raw and  sliced up straight in a salad.

This is the last week we have at the Medfield Farmer's Market but at our Farmstand we still have 3 more weeks of the summer share. We can make room in our remaining weeks for any of our Medfield customers. The remaining three weeks cost only $60. Summer Share at the Farmstand Sign Up.

And we still have room in the Fall Share: 

The Fall Share begins when White Barn Farm moves the farmstand into the barn across the street from the summer farmstand. The share is distributed bi-weekly, every other Friday.

There are 4 pickups at the barn, beginning on November 2nd:

11/2, 11/16, 11/30, 12/14

Fall Share Sign Up

See you at the Market and hope to see you at the Farmstand!

Jen G

Posted 10/1/2018 8:43am by Christy and Chris Kantlehner.

Good Evening Folks!

Happy October! Fall weather is finally here and so are the fall crops. In the share this week we have:

  • Choose one: Radish or Hakurei Turnips
  • 1 Head Lettuce
  • Mix and Match 1 lb: peppers or eggplant
  • Choose one: Kabocha or Sunshine squash
  • 1/2 pint of Chippolini Onions or Shallots
  • Choose one quart: Potatoes, Beets, Celery Root, or Onions 
  • 1 Bunch of Herbs
  • 1 Hot Pepper

It's been cool in my house (mostly because I refuse to turn on the heat in the same month we had the ac going), so I am planning to make Roasted Kabocha Squash Soup this week. You can easily sub in Celery Root for the Celery called for in this recipe from Simply Recipes. I'm also planning on making Epicurious's recipe for Glazed Hakurei Turnips. But we also like those raw and  sliced up straight in a salad.

There are only 3 weeks left of the summer share. But we still have room in the Fall Share: 

The Fall Share begins when White Barn Farm moves the farmstand into the barn across the street from the summer farmstand. The share is distributed bi-weekly, every other Friday.

There are 4 pickups, beginning at the barn on November 2nd:

11/2, 11/16, 11/30, 12/14

Fall Share Sign Up

See you at the Farmstand!

Jen G