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Posted 3/14/2017 1:46pm by Christy and Chris Kantlehner.
Dear Friends, Gardeners, and WBF Plant Sale Maniacs!
 
Happy Blizzard!
The crazy snow definitely makes me feel like I am not supposed to be running all over the farm doing field work! That is kind of nice. My whole life I have felt tardy (because I was) and I am just trying to hang onto punctuality by a thin strand. This storm is a little respite to regroup and remember what is important, not just urgent. We are just keeping the wood stove stoked in the propagation greenhouse, watching seedlings emerge and show their beautiful green cotyledons! But today Chris and I get to finally finish our greenhouse and plant sale plan/schedule, decide once and for all on 2017's approach to selling flowers (stay tuned!), map out our Pick-your-own plan (yep! it is in the works!), focus on marketing, budgeting, new projects, the retail products we want to carry, and catch up on some ordering.
 
$$$$$$$$$$$$$$$
 
Speaking of all of that ordering, if you're hanging around the house with your computer and your checkbook, why not fill out the online sign-up forms, put your check in an envelope, and send it to the farm when all this snow madness cessates. That is my subtle hint that the farm needs Community Support now in this time of credit card payment due dates.  We would rather the amazing customers in this community get a free $20 worth of farmstand veg for mailing us a $200 Farmstand CSA check than pay finance charges to some faceless bank (even if the interest rate is under 10%). It is principle!
Research our different CSA options:either the boxed share and/or the farmstand csa card, decide which is for you and fill out the form/s:
 
Christy at the Plant Sale
SAVE THE DATE: WBF Plant Sale is May 20 & 21 this year. Cancel all vacations, weddings, graduation parties, and birthday celebrations you may have planned on for that weekend. Do not miss our Plant Sale! It is fun and festive and full of an astounding variety of vegetable, herb, and flower seedlings! All grown with organic methods in our greenhouse! At least send someone with a shopping list (second choices recommended). 
 
Anyone who wants to finally become an expert gardener, take note:
For the third year in a row, local farm guru, Kathy Huckins, is offering a season-long course for beginners and need-help gardeners in How to Grow A Garden. Kathy was the farmer at Stearns Farm in Framingham, where Chris worked for two years before embarking on the adventure that has been growing White Barn Farm. Kathy and her husband, Brian, a welding and tool guru, are sort of mentors to us and certainly dear, dear family friends. I feel like Kathy and I are kindred spirits, with an affinity for biodynamics and both listening to and talking to plants. She let me take some divisions of Stinging Nettles and Comfrey from her gardens at Stearns when Chris and I were first getting together.  She is a wonderful teacher and will certainly share with her students the magic of gardening.  
 
More about How to Grow A Garden: The group will meet the third Saturday of each month from March through September,  (March 18th, April 15thMay 20thJune 17thJuly 15th, August 19th and September 16th) from 9:30 till 12:30 at her home in Northboro, MA.  The first part of each Saturday will be spent around a table, learning the basics and discussing our gardens.  Then the course moves into the garden and greenhouse, applying what we have learned.  This comprehensive course will give you the knowledge and tools necessary to grow your own garden, eat your own food and share it with friends.  Class size is limited to 8 participants.
 
Reviews from last year's group:

This was a wonderful, exceptional experience--I learned so much, and have wonderful memories. I now have a full roadmap for the garden next year, which I never would have been able to see without your course.  -EL 

I liked the hands on aspect in the greenhouse and the garden.  -D

By the end of the course, I felt much more prepared for next year's garden -- without the experience of seeing your garden over the course of 3 seasons that would not have happened.  -MM 

I loved that it spanned seven months, from the time snow was on the ground and the garden was just an aspiration, through the entire summer and fall. It really showed me how the garden is actually a year round process  ....   I loved the idea of working WITH the land, and observing the messages it is giving us.  I learned a different way of being in nature from you.   -LC

 
For more information or to register 
call/email at 508-393-8695  huckinshome@gmail.com
or visit Huckinsforge.com/garden-course.
 
Posted 3/3/2017 7:48am by Christy and Chris Kantlehner.

Come one, come all, we will be in the barn from 12pm until 7pm!

Bring your reusable grocery bags!

Two Updates:

No beef - Pat's Pastured did not end up having the beef to fulfill our order. The freezer will be stocked with Burnshirt Valley pork only.

Yes Mushrooms! It completely slipped my mind to mention that the lovely Elizabeth from Fat Moon Farm in Westford, MA specifically grew mushrooms for this very pop-up market! Yippee! Yummy. Vegetarian protein! earthy umami depth of flavor . . .

Reminder: Seafood Truck will be at the barn from 1pm to 6pm only

Good news for sticky bun and chocolate croissant lovers - I went a little hog wild on my Iggy's order so there should be sweet treats for afternoon tea or Saturday morning coffee!

There is a heck of a lot of spinach in our cooler right now! We are thinking of making one pound bags. We need to sell this perfect, precious spinach for at least $7/lb. (Normally we would do half-pound bags for $3.50) This note is to ease you into the sticker shock.

Christy's ankle update: I limped around without my crutches this morning! Hallelujah!!

Seed update: Onion seeds are in trays, on heat mats, in our sunny greenhouse! So are peas for pea tendrils and a few other micro green experiments! In the soil in the high tunnels, Mike and Chris seeded radishes, lettuce mix, arugula, and mustard mix.

Trash/Recycling or Treasure? Laurene and I cleaned out the garden room on Wednesday. We set aside all of the odd pots and whatnot that do not fit with our system - these free items will be available for all you gardeners to discover, rummage sale style!

Hope to see you today!

Christy at WBF, fully charged on Phil Johnson's perfectly blended "Tippy La Vache" French Roast Coffee!

 

 

 

Posted 2/28/2017 3:57pm by Christy and Chris Kantlehner.

It's that time! Time for a random farmstand opening here at White Barn Farm.

THIS FRIDAY, March 3rd, 12PM TO 7PM!!!
inside the White Barn @ 458 South St., Wrentham, MA 02093
Jordan Brothers Seafood Truck will be there 1pm to 6pm
 
The Spinach has been growing like crazy, especially given the bonkers warm temps going on this past week!
Graham Getting Interested in Farming February 28 Spinach

We enjoyed the last hurrah of winter vacation, crashing a friend's February vacation up at his parent's place at Jay Peak in Vermont. We had a lovely family fiesta - ten kids and ten adults!!! What a blast! and not a bad ratio for our only-child-son, Graham! Thank goodness for the lovely community we have here! It takes a village, right?

Now it is time to turn on the greenhouse and start seeding onions! The goal is to start seeding on March 1st! It is an exciting time, but also the end of low responsibility, low stress, winter planning mode, with less time sensitive activities. Last year Brittany compared planting the first seeds of the year to rolling a giant ball down a hill, knowing you will be chasing it for the rest of the season. I couldn't agree more!

So what on earth are we selling at the beginning of March?

From the fields of White Barn Farm:
  • Bok Choy
  • Spinach
  • Mustard Mix with little Rapini, tender and perfect for a quick braise!
  • Beets!
  • Celery Root
  • Purple Top Turnips
  • Parsnips

We are upping our retail game a little bit this year and this market should reflect that!

In addition to the produce coming from our high tunnels and cold storage, the pop-up farmstand will feature:

  • Sheldonville Roasters Coffee Beans
  • Franklin Honey - raw, unfiltered honey in part from hives here at WBF
  • Franklin Honey Soaps
  • Local Farm Eggs: supplied by both Birchwold Farm (across from Joe's Rock down West St.) and our friend, Katy, at Treehouse Farms in Millis (the location of the chicken tractor we built and used here at WBF until we realized we are better w/ veg than hens!)
  • Frozen Ground Beef from Pat's Pastured in East Greenwich, RI
  • Frozen Pork - lots of different cuts - from pastured heritage breed pigs raised by the famous Floyd at Burnshirt Valley Farm in Barre, MA
  • NEW! for WBF: Dry Beans from Baer's Best of East Berwick, Maine. Our young farmer friends, Maggie & Rob, have been working with Charlie Baer to learn from his years of experience as he transitions to retirement and add other agricultural components to his established dry bean business.
  • For all you gardeners itching to get started - we've got our retail organic seed packets from High Mowing Seeds, of Wolcott, VT!
  • We are also offering High Mowing Seeds for Sprouting AND those super-cool mason jar lids for easily rinsing and draining your sprouts without fussing with cheesecloth and rusty metal bands.
  • There is even a chance (not a guarantee) we could have our organic Vermont Compost potting soil, compost, and compost plus products by Friday. We are expecting the truck with our bulk potting soil to arrive tomorrow!
  • Rainbow Carrots dug this week by our talented and hard-working friend (she's been selling at farmer's markets all winter!), Kate Canney, at The Neighborhood Farm
  • Iggy's Bread delivered fresh in the morning from their bakery in Cambridge, MA
  • Jordan Brothers Seafood: from 1pm to 6pm only!
  • Massachusetts Maple Syrup! It is full-on sugaring season and our friend Sonya, of Harms Family Farm in Brookfield, MA, is coming home from their sugarbush in Colrain, MA a little early just to deliver maple syrup for this random farmstand! Thank you Sonya and your little co-pilot, Isaac! She is timing the delivery for Isaac's nap time, so any of you arriving right at noon may even have a chance to talk syrup with an expert!

Forever a procrastinator, I must hustle away to other windows on the laptop to complete the seeding schedule for the onions, celery, parsley, spinach, perennial flowers, etc etc that should be on deck for the next few days!

mustard greens with little florets

Looking forward to the season! Let Growing Season 2017 Begin . . . . . 

Thank you all! Feel free to forward this information along to anyone who may be interested and, as always, to stay abreast of the latest happening at WBF, Join our Mailing List!

p.s. Anyone wondering about my broken ankle - I can start putting weight on my ankle starting today! I am sure ready to ditch those crutches!! - Christy :)

and one more P.S. - We can take up to 100 members for each of the Boxed CSA segments, so there is plenty of room for everyone! Tell your pals! We are making the shares smaller this year to try to mitigate veggie overwhelm . . . .

Sign up for any of the Boxed CSA Segments: Spring, Fall, or Winter or do the Four Season Bundle - the three segments Plus a (minimum)$200 Farmstand CSA Card to cover the Summer! Save 10% when you Bundle!

If you want to purchase a Farmstand CSA Card, make sure to get your payment in before May 1st to capitalize on the full 10% bonus (aka - If you send a check for $300, we put $330 on your card). Just fill out the online Farmstand CSA signup form and mail your check (or bring it to the pop-up market!) 

Thank you as always!

Chris, Christy, Graham, and all the crew at White Barn Farm

 

Posted 2/9/2017 12:30pm by Christy and Chris Kantlehner.


Queen Anne's Lace

After yesterday, it's hard to believe we are getting a foot of snow! I just heard a big clap of thunder and saw a flash of snow-reflected lightning (not in that order). It was absolutely lovely outside yesterday and quite nearly luscious inside our high tunnels (aka - unheated greenhouses with crops growing in the ground)! Brittany's husband, Kevin, got to try  out the greens harvester on the gorgeous spinach crop growing away in early February! But here's the best part: Brittany & Kevin brought along their new baby (2 weeks old yesterday!), Harvey Sidway Overshiner, in his car seat, snoozing away during the harvest!

We've got video to prove it on Instagram! (we are @whitebarnfarmers )

For more (and better) information about Baby Harvey and Upswing Farm happenings: Read Brittany's Facebook post announcing his birth!

Where can you get your hands on this spinach?, you ask - This Saturday's Ashland Farmer's Market! It's their first ever Winter Market and the vendor lineup looks fantastic! Read all about it on the Ashland Farmer's Market website or just go to the Ashland Middle School this Saturday, February 11, from 9am to 1pm. While supplies last of course! Also stop in to say hi to another farm friend of ours, Maggie, from Baer's Best Beans - pick up some Massachusetts grown dry beans for baked beans, some classic rice & beans, or a slow cooked chili  - perhaps a quick chili for you instant pot folks!

Consider this a White Barn Farm pop-up farmstand - just located at Ashland Middle School and surrounded by all sorts of other great vendors! All the spinach and winter storage roots are coming from the crops Brittany & White Barn grew together during last year's "superfarm" season. Remember, you can't beat beets!!

* * * * * * 
 
There is no waiting list for White Barn Farm's CSA programs this year!
 
 
Sign up for your Farmstand CSA Card online, then mail in your check (you don't have to wait for an invoice). You can reload your old card this way, too!

Sign up for any of our three Boxed CSA segments online as well, but wait for an invoice to pay for those ones (the pricing is a little more confusing if you decide to do the Four Season Bundle - in which you sign up for all 3 boxed segments AND purchase a minimum $200 farmstand CSA Card) Four Season Bundlers do NOT need to wait for an invoice for the Farmstand CSA portion. 

Save the dates: PLANT SALE is Saturday & Sunday, May 20 & 21, 2017. 10-4 both days. The crop plan is still in the works so email if you have any special requests - certain varieties, anyway.

Thanks Y'all! Oh, by the way, my ankle is on the mend. Surgery was a success and I should be able to start putting weight on it by March 1st! Which happens to be the day we plan to turn on the greenhouse every year! I like the sounds of that!

Thinking of all of you!!! Looking forward, but not rushing to, Spring!

Take Care!

Christy, Chris, and Graham at White Barn Farm

Inside the High Tunnel in February Not looking too bad for February! Spinach and Parsley are surviving!

 

 

 

Posted 1/19/2017 5:53pm by Christy and Chris Kantlehner.
The following thread of recipe ideas and cooking tips came tumbling out of my fingertips and into a tiny touchscreen keyboard on my iPhone this morning. A recipient of the pop-up Winter Veggie Box had emailed to get a recap of the contents of the box. I replied 5 days late with a copy and paste of the list of items. She replied thank you, told me about the veggies she had already prepared and enjoyed and revealed that the Celery Root was the mystery veggie!
 
I do recall my aunt Ellen referring to it as "the hand grenade" when she did our CSA in 2009 - our first year of the CSA. She wanted to support us, but sometimes she found the shares bewildering and/or overwhelming in quantity. In fact, the number one reason people choose to discontinue CSA membership is that there is "too much food." We want you to know that we have been hearing you! It has got to be a positive human trait to feel bad about wasting food. We are going to attempt to control ourselves this year and make smaller shares. We will put the target value of each week's box at $20 instead of $28, as in years past. In the summer we will not do any boxing, but our "Suggested Summer Share" chalkboard will have a list of veggies valued at $20.
 
celery root
 
Anyway, as I thought about one of my most beloved vegetables, Celery Root, I was inspired to share some ideas for using this veggie. No pressure on executing any of these suggestions, though. As long as this thing is dry and stored in a plastic bag (preferably in the veggie drawer, but could also be shoved to some far reach of the fridge that husbands, sons, and invalids will never find), it will last for months. A true source of survival for our four season New England! Yippee!
 
Some of my fave things to do w/ celery root:
Once peeled with a knife of course! Cut one end so it sits flat on the board then use vertical downward cuts to remove the peel.
 
- roast on a baking sheet in the oven (350 to 425 - can vary according to whatever else is already in the oven) w/ olive oil salt, pepper and perhaps a fresh herb. Hot tips: flip halfway through cooking w/ a spatula to get more sides browned. Try different shapes for different effects: French fry shapes, cubes, chips. Stick around the kitchen and test fork tenderness to determine when halfway through cooking time is. Once you are familiar w/ cooking time of the piece size you chose you can be less vigilant 🙂
 
- celery root gratin (with or without other root veggies). Best to use a mandolin to cut thin and adequately uniform slices. Hot tip for mandolins- SACRIFICE THE NUB! It is not worth cutting off your finger tip! Let the nub go . . . 
 
- great in stew or pot roast
 
- it's pretty decent shredded raw. Especially w/ other raw roots - daikon, carrot, beets (long as you aren't in the anti-beet camp or have a problem with your entire veggie slaw being pink!) - make a simple mustardy vinaigrette to pull it all together - add freshness by throwing in some chopped parsley or arugula and a squeeze of lemon (through a little strainer, of course - lemon seeds are wicked bitter). 
 
Vinaigrette Ratio
Tsp Dijon mustard 
Tsp of any jam or honey
Tsp of finely diced shallot or red onion, or even scallion in a pinch or garlic if you like it hot.
1/3 vinegar: 1 oil (this ratio may be expanded or contracted)
I typically get out my Pyrex measuring cup and fill it up to the 1/3 cup line with some combo of vinegars that suits my fancy but you can absolutely just use one kind. I tend to like cider vinegar, balsamic, white balsamic, rice wine, red wine, white wine, sherry, champagne, or white balsamic. 
Whisk the vinegar into the Dijon, jam, shallots until blended.
Now that you're measuring cup is empty, fill it to the 1 cup line with oil. I like to use half tasty extra virgin olive oil (no schwaggy cheap olive oil). half organic canola or some other neutral oil like: grape seed, sunflower, safflower. Whatever was organic and inexpensive - we pop a lot of popcorn on the stove top - but I digress!) note that this half and half oil ratio is totally flexible. If you are feeling rich use your fancy olive oil. If not go heavier on the sunflower oil. If you've gone for a more Asian style include some peanut or toasted sesame oil. Make sure to label if you decide to use nut oils! Hazelnut or walnut oils add a certain "je ne sais quoi" as well. Especially if you are serving a roasted beet or poached pear salad finished w/ toasted walnuts or hazelnuts. You know - really pulls the room together 😉
 
- celery root purée (do half potatoes half celery root for best texture - cutting potato dice slightly larger than the celery root to even out cooking time. Always boil in salted water for flavor reasons.)
 
the big P.S. -  I am able to indulge in these ramblings because I am limited to positions in which my left ankle is above my heart, with a giant splint and ice bags on it. Surgery on my ankle yesterday was a success.
 
I became a "powder hound" during the portion of our winter trip spent in Salt Lake City (Brighton), Utah. I got in two days of amazing snow and skiing with my husband, Farmer Chris, and his buddies and brother. They challenged me to be a better skier, trying steeper stuff, navigating a bowl wrought with cliffs and trees, and so on. I was doing awesome. The softness of the snow was so fun! I learned to ski in Rangeley, Maine, where i grew up until I was seven years old. Hawk, Patrick Hawksley, my ski school instructor, taught us how to ski ice moguls and side slide down steep sheer ice when you find yourself in that predicament at the top of Broncobuster.
 
I started skiing at 2.5 years old. My parents were both ski instructors in Colorado and were even married on skis at their workplace! My mom taught skiing when we lived in Maine and my dad would build ski racks and such things so that my brothers and I always had a season pass. Skiing was a way of life. Even the public school let out at noon on Wednesday and packed every student in the building (K thru 12, I kid you not. and this was a regional school) into a school bus. We all rode the bus to our second half of the Wednesday school day - ski school.
 
After we moved to Massachusetts and certainly during my college years (no $) I did not ski much at all. Maybe once or twice a year when there was a deal somewhere. After I graduated from UMass Amherst in December of 2001, I headed straight to live with my best friend in Bozeman, Montana, having purchased an early bird ski pass to Bridger Bowl in September and lining up a farm internship in Jacksonville, Oregon to begin in April. So I really got to ski a lot that year! I slapped together sandwiches and cheese steak subs at The Pickle Barrel part-time and the boss even took me and another worker to Big Sky one time! He took all his employees in turn.
 
I went on to intern at Spirit Gardens CSA in Oregon (having met the lesbian couple who owned it while waiting for a ferry during my semester abroad in Costa Rica). They have since sold the farm so it is no longer in existence.  The growing season ended, and I was able to get a job teaching kids to ski at Mt. Ashland, outside of Ashland, OR. A free pass and free rentals and lessons were the perks of my job, so for the second season in a row I got to ski pretty often! I even rented a snowboard and took a couple snowboard lessons (the take-away - weight on the downhill foot). It's one of those mountains with great snow, and then you drive down into the valley and it never snows there (hardly at least). I also started work at The Peerless Restaurant in Ashland, with married couple and owners, Mary Hinds and Stu Stein. They even let me live in their guest bedroom until I had saved enough to start renting my own place. They knew me from Spirit Gardens - I would roll up with a cooler of lettuce after the Ashland Farmer's Market. They knew I had only been paid $200/month and were able to pay me very little in cash since they provided my housing. It was culinary school for me. I did all varieties of prep work, learned knife skills, all sorts of techniques and basic principles and recipes. I manned/womanned the "pantry station" during service: opening oysters, plating salads and desserts. Prep for the station included making all of the cookies to accompany the creme brûlée, making all of the salad dressings, preparing the ganache for plate decorating, etc. Stu even had me be the recipe tester for the book he was working on, The Sustainable Kitchen. To bring this full circle, many of those cooking tips and certainly my vinaigrette ratio in the celeriac rant above came from Stu and Mary.
 
oh yeah! my ankle story! So i became a powder hound. on the third day of our ski trip, which was also the final day of our 16 day trip to stay with family in TX and road trip via national parks to SLC, I ran a little late in the morning. I got Graham ready for his third day of ski school, at the end of which he could go up the lifts with an adult, ski, stop, turn, and even got himself up 3 times! (can't hold a proud mama back!) I got him to ski school, met the boys, took one glorious run, saw a big powder field to the left as we rode up the lift and started my second run. Patrick, Jon, Mike, and Chris opted for the trees, which I am a little afraid of, so I kept veering to my right, trying to find that powder field. I found it! It was awesome. There were maybe four other tracks going down. I was literally thinking, "this is soooo fun!" Then the trail narrowed down to a chute between trees full of "whoop-dee-whoops" to use a technical term. I may have been going too fast. At this point it went by really fast.
 
I'm not sure if I remember accurately or not. But I think I flew off of one whoop-dee and crashed into the next one. No dramatic spill, yard sale-ing down the hill, just a very hard impact into the next mound. Once I had popped out of my skis and stopped screaming, I could see that my skis were completely submerged in the snow with just the bindings sticking out. The sensation in my left ankle was just crazy intense impact. I thought to myself, "i just broke my ankle." i have never broken a bone in my body before but I just had this sneaking suspicion. In fact I shot a quick text to Chris "maybe just broke ankle." A nice local lady skiing with visiting friends stopped, put my skis in an "X" behind me, had her friends go to the lift and order a ski patrol toboggan, and stayed with me. The pain was quite intense. I tried to go back to the breathing techniques advised for giving birth. I loosened my ski boot as the swelling commenced. The ski patrol guy (who was super-hot - don't tell Chris. I don't think he ever reads my blogs anyway) arrived and bungeed me tight into his sled. I had to laugh despite the pain as he shouted loudly at merging of trails, "Toboggan!" What a spectacle. As soon as I saw Chris at the base of the lift I burst into my first tears of the incident. The image of him trying to struggle all of our bags and our four year old through the airport the next morning and then waiting on me hand and foot (or hand and ankle - joke credit: Heather Willey) just hit me and I started to cry. Luckily, my insurance (uhh, sorry taxpayers, I am probably the biggest recipient in Massachusetts of health care - we qualify for Mass Health. I have hypothyroid, depression, Type 1 diabetes, and now a broken ankle that required surgery and all of the associated prescriptions that go with it. Aaah, the hidden costs of cheap food!) Wait! Is this sentence still going? I called home and found out, with great relief! that my insurance would cover my treatment at the urgent care facility right at the mountain since I was out of state. The cutest radiologist ever, in her alpine sweater and furry-top snow boots, was able to take X-rays of the foot. Affirmative. two fractures. They hooked me up with a walking boot which they made me promise not to remove and a pair of crutches. All this was settled by the time Chris had to pick up Graham from the A.M. ski school session and meet the boys for lunch. I was able to chill out in the urgent care lodge so Graham could do the second half-day of ski school while the boys got in their last afternoon of fabulous skiing!
And by some divine stroke of great luck, Chris' friend from Boston who had joined us in Utah for this trip, was on the very same flight home to Boston the next day. He pushed my wheelchair and kept track of Graham at the airport while Chris returned the rental car. He helped us get all the baggage, including the wheelchair girl, to the taxi after our luggage was all claimed. 
So I would say that many, many things about this were very lucky! At least it was the last day of vacation. At least I got the first two days of skiing in. At least Jon was on our flight. At least it is office work season anyway. And maybe having surgery and needing to heal this wound will be the final impetus for me to once and for all get my diabetes under control. Every carb accounted for! I happened to watch a documentary about legendary jazz musician, Clark Terri, CT, who was a diabetic that went blind and had to eventually have both legs amputated. Long term consequences are difficult to manage in the present. Especially when you love ice cream. Especially when your meds aren't working for depression anymore and you get on a self-destructive carb bingeing, ice cream overdosing tear. Good news! I am on a cocktail of pharmaceuticals that is helping me feel like me! I find all of this pill taking so irritating and contrary to some of my founding principles. I got passionate about all of this farm stuff after realizing that Agri-Chemical companies own much of the seed supply. I was disgusted by the letters in my Chemistry major mailbox, offering fabulous starting salaries right out of college to work for pharmaceutical companies! They are shanghai-ing all the smart kids who didn't happen to take Cultural Anthropology with Jean Forward or Sustainable Agriculture with David Holm. I became passionate.
and now i am target pharmacy's customer numero uno. but what i feel bad about is that I think the state is paying more than it needs to for my medications. I get the feeling that there are parasites and shrouds of red tape adding expense every step of the way. And somehow I am blessed to live in Massachusetts, have Romneycare, and pay $3.65 each for my prescriptions for insulin, thyroid hormone, antidepressants, and whatnot. I have found myself off of Mass Health a few times and had to pay $263 for a vial of insulin out of pocket. or hundreds for my test strips. Something wrong there. I just hope Mass taxpayers aren't paying pharmaceutical companies $260 bucks each time I pick up my insulin! 
Now I know it is not wise to plunge into the political as a small business owner who really wants to target every human being that eats food and is going by our farmstand. Just something has pushed me over the deep end. I have started making political quips. I have started sharing political posts on Facebook. I hope my honesty and transparency doesn't drive away any disagreers! Maybe it's all this time on the couch. Maybe it's the Percocet.
 
If you are still reading this email, holy smokes! Mention it at the next farmstand and we will give you a free beet!
 
Thanks for supporting me and my family!
Your high ankle friend and farmer,
Christy Kantlehner
www.whitebarnfarm.org
Posted 1/17/2017 10:18pm by Christy and Chris Kantlehner.

Bongiorno CSA Family!!!

It's time to sign up for the 2017 CSA programs at White Barn Farm.

WBF Logo

Let's fund the White Barn Farm bank account - located at the humble Wrentham Co-Op Bank, by the way. No DAPL funding financial institutions for these farmers!

We need to purchase our seeds, potting soil, compost and other sources of fertility; packaging; irrigation, row cover and other field supplies; and hire and pay farm crew far in advance of the first big sales that will result from the fruits of all this labor and the required materials! Plus - this is our ambitious dream stage of the season in which we envision new implements, labor-saving devices, building improvements, complete farm organization, on-farm workshops, cutting edge soil building farming practices and more! Keep the dream alive! Get involved in Community Supported Agriculture!

 CSA Share

CSA = Community Supported Agriculture. you put your faith in your farmers by paying them at the beginning of the year and in return, receive a share of the harvest during the growing season.  

We have two CSA Options at White Barn: Farmstand CSA Card or Boxed CSA

  • Please note the changes to our Boxed CSA scheme this year! Read all about it on our website:  Boxed CSA Details  
  • To sign up, fill out the Boxed CSA Sign Up Form and we will email you an invoice according to your selections.
  • Please Note: If you choose the Four Season Bundle, you are responsible for completing the Farmstand CSA Card Sign-Up Form and mailing the check for that on your own. (To cover your Summer Share portion)
  • If you want to sign up for a Farmstand CSA Card or reload your card, fill out the online form, send your check, then we will fund your card and mail it to you (if you don't already have one). Get details and read the FAQ's.
  • Pay before May 1st to get the full 10% bonus cash added to your Farmstand Card!

 

Posted 1/12/2017 4:15pm by Christy and Chris Kantlehner.

Happy 2017 Everybody! I suppose we are just about halfway through the first month already, but greetings and salutations all the same! We are distributing a winter veggie box this Friday, the 13th. Those that did not reserve a box are still welcome to come rummage for storage roots, eggs, meat from the freezer, honey, syrup, and whatever we've got kicking around. Jordan Brothers Seafood truck will be at the barn, too. Friday, January 13, 2pm to 6pm. Interesting side note, especially considering tonight's full moon: "The number 13 has always been associated with the Goddess as there are 13 moons in a year . . . Being a dynamic and emotionally intense full moon in Cancer, all feelings will be on full blast. Cancer energy evokes vulnerability. Cancer energy will make even the toughest babe bawl. Cancer energy activates the wisdom of emotional intelligence both in ourselves and in others.  Logic is too cruel when divorced from the wisdom of the heart." - Chani Nicholas

While I'm on an astrology/serendipity kick -  and to honor a dear friend of ours that Chris grew up with, a beautiful and vibrant woman named Brandi, who was definitely the mother wolf of their wildly fun and tight-knit group of friends, the wolf pack (so named before The Hangover came out). She passed away last Thursday. She had breast cancer.  - This is the intro from farmstand regular and insightful astrologer, Eric Linter, who I follow on Facebook to gain an astrological perspective on the day's happenings.  "Here we go, getting closer to the Full "Wolf" Moon. Awooo! Keep looking up!"  (I have always found our existence in the Universe among stars, planets, and moons absolutely fascinating. I clearly recall lying in my bed in Rangeley, Maine, when I was seven at the oldest, my dad explaining the anatomy of an atom and the pattern of our solar system and seeing a parallel. So I sometimes imagine that we are an atom in the lint on the sweater of a giant. or that each grain of earth in which we plant seeds is composed of millions of tiny universes.)

Purple truck in the mud    

Before I get too sidetracked - Guys/Y'all - I broke my ankle on the last day of our vacation. All of this physical stasis has my brain extra active. Can you tell? I will go on and on about our fabulous winter trip and my injury in a follow-up email, but first, the important stuff:

We will be at the barn this Friday the 13th, 2pm - 6pm, with a bare bones presentation of all of our roots from the root cellar, eggs from Birchwold and Treehouse Farms, frozen pork from Burnshirt Valley & ground beef from Pat's Pastured. Also available while supplies last: shiitakes from RI mushroom co., local raw honey from Franklin Honey, Harms Family Farm maple syrup, and Iggys Bread!  We will also be selling seafood from Jordan Brothers!! The seafood truck will be there from 2 PM to 6 PM!! Since the weather is being super duper cooperative with us, there will be some greens out of our unheated high tunnels as well. Limited quantities of Spinach, Mustard Mix, and Arugula will be available for sale on the side. (Sorry box holders - there is not enough to put in each box so it is just available to buy while supplies last.)

the last root cellar inventory of available produce (to give you an idea of what supply levels are):
Red beets     440 lbs left
Chioggia beets   20 lbs left
Scarlet Queen turnips   100 lbs left
purple top turnips  200 lbs left
celery root   420 lbs left
parsnips   15 lbs left
 
In each $45 winter veggie box there will be approximately:
 
3 pounds beets

5 pounds butternut squash (Alprilla Farm, Essex)

1/2 pound garlic (Alprilla Farm, Essex)

1 pound parsnip

1 pound celery root

2 pounds purple top turnip

1 pound sweet potato (Hutchins Farm, Concord)

2-3 pounds cabbage

1 pound daikon radish

1 pint shiitake mushrooms from Rhode Island Mushroom Co.*

*the source is a change from what was advertised. We weren't able to source from Fat Moon Farm this time

Bring your checkbook!

It's time to sign up for the 2017 CSA programs at White Barn Farm.

CSA = Community Supported Agriculture. you put your faith in your farmers by paying them at the beginning of the year and in return, receive a share of the harvest during the growing season.

We have two CSA programs at White Barn. Please note the changes to our Boxed CSA scheme this year!

  • Farmstand CSA: the most flexible program. Buy whatever you want at the farmstand, whenever we are open. Great for those who feel the Boxed CSA is too much for their family size/dining habits or those who find themselves unable to commit to a weekly pickup (because you go away a lot, for example). The details: Prepay at least $200 and get an extra 10% added to your "Farmstand CSA card" which looks like a little gift card/credit card. Send your cash or check (payable to White Barn Farm) to the farmers before May 1st to get the full 10% bonus. Fill out the online form so we have a record with your contact info/mailing address and then snail mail a check to P.O. Box 207 Wrentham, MA 02093. After May 1st, you still get an extra 5% on reloads or new cards.
  • Farmstand CSA card
  • Boxed CSA Scheme
  • We will now break this down into four seasons: Spring, Summer, Fall, and Winter. We will actually select and pack a share into a box for you during the Spring, Fall and Winter shares. In the interest of our limited time and to offer more flexibility to all of you during summer vacation, and because there isn't a heck of a lot of diversity in the summer boxes anyway (cucumber, tomato, zucchini, repeat) - the summer share will be a Farmstand CSA card. You can pick out whatever you want, whenever you want, from our farmstand during the Summer CSA period.
  • If you sign up for all four seasons, including a minimum $200 Farmstand CSA card to cover the summer, you get a discounted price ("the Four Season Bundle") of 10% off
  • We will also offer a 10% "Early Bird" discount to members who pay in full at least 3 months before the first pickup of any season's share. Sorry, we will not compound the Four Season Bundle and Early Bird discounts.
  • For more details, dates, pricing, signups, etc. go to the Boxed CSA Details on our website, www.whitebarnfarm.org (give me a few days, though, to get all the details updated)

I am looking forward to hearing about Chris seeing all of you tomorrow! And jolly old Chris will be waiting to greet you! Happy Full Moon!

Christy aka "Tiny Tim" at White Barn Farm

Posted 1/9/2017 4:41pm by christy kantlehner.

We hope you all enjoyed your holidays and are gearing up for an excellent start to 2017! Why not start it off with some delicious vegetables?! We've got some produce left in storage, and a few of our farming friends do too, so we decided to pool our resources and put together some delicious and diverse boxes!

The box:

3 pounds beets

5 pounds butternut squash (Alprilla Farm, Essex)

1/2 pound garlic (Alprilla Farm, Essex)

1 pound parsnip

1 pound celery root

2 pounds purple top turnip

1 pound sweet potato (Hutchins Farm, Concord)

2-3 pounds cabbage

1 pound daikon radish

1 pint mushrooms (Fat Moon Farm, Westward) If you don't like mushrooms you can substitute with $5 worth of extra root veggies.

Perhaps some baby spinach from the high tunnels . . . if it's big enough/not frozen.

Boxes are $45 each.

Complete this Form to Reserve Your Box

Pick up is from 2-6pm on Friday, January 13th in the Barn @ 458 South St, Wrentham.

We will also be open selling Meat, Honey, Eggs, Mushrooms and Vegetables at that time. We hope to see you there! Stay tuned for more information on our plans for 2017!

Posted 12/17/2016 3:43pm by Christy and Chris Kantlehner.

Hello Everyone!!

Despite the snow, we are open for our final weekend!!! Saturday & Sunday 10am to 2pm

The stand is stocked with all the veggies we have left plus plenty of coffee beans, honey (even in the adorable 8 oz size), maple syrup, and Franklin Honey's soaps!

We are selling gift cards to the farmstand and White Barn Farm Pint Glasses (2 for $10). If you buy a gift card for $25 or more you get a free pint glass! We have $25 and $50 cards all loaded and ready to go - packaged inside a glass in a bag with tissue paper and curly-Q ribbon!!

Gift Card in WBF Pint Glass

We also have cute jelly jars of Dakota Black Popcorn and cute bundles of Robust (golden kernel) Popcorn, too! Both just 3 bucks!

Popcorn Bundle 

We have plenty of meat in the freezer if you want to stock up on grass-fed ground beef from Pat's Pastured in East Greenwich, RI, and Pastured Pork from Burnshirt Valley Farm in Barre, MA.

I forgot to caution everyone earlier - we did not wash any of our greens this week! Too Cold! Plus they stay fresher if they aren't too wet. You must wash your greens or you will eat dirt!!! To properly wash greens you should fill a large bowl or pot with water (the bowl of my salad spinner works well for me), submerge and swish the greens, wait for the dirt to settle, and lift the greens out of the water (leaving the sediment at the bottom). For best results you should then dry your greens - ideally in a salad spinner, but you could also pat with a clean dish towel, paper towels, whatever. Then you can throw in a salad bowl and enjoy! If you won't use them right away store in a plastic bag in the fridge.

Since it is yucky out - Pull right up close to the barn and walk carefully! Don't forget your shopping bags!

Jordan Brothers Seafood is here with us Sunday, December 18th, 10am to 2pm.

Thanks for reading!!!

Christy at WBF

www.whitebarnfarm.org

this week's blog about what will be at the farmstand!

Join the Mailing List if you want to be notified about any pop-up Farmstands or random CSA boxes we may offer!

Posted 12/14/2016 4:39pm by Christy and Chris Kantlehner.
Sorry Everybody! We have to do it!
Mother Nature, Old Man Winter, and Jack Frost have conspired to keep our farmstand in the barn   . . . CLOSED ON FRIDAY, December 16th.
  • With a predicted low of 3 degrees overnight on Thursday and a high of 17 during the day on Friday - there is just no way we can keep our vegetables from freezing!!!
  • Jordan Brothers Seafood has some pre-orders to bring on Friday, so the seafood truck will be there Friday from 2pm to 4pm. There's sure to be a limited supply of seafood to buy a la carte as well. The truck will also be at the farmstand Sat & Sun 10-2, as regularly scheduled.
  • Friday was supposed to be our last Fall CSA distribution, but we are going to pre-pack all of the shares and ask members to come pick up their boxes on Saturday or Sunday, 10-2. We will be able to accommodate any CSA Members who have to pick up on Friday for whatever reason. Just send us an email so we know.
  • WE WILL BE OPEN ON SATURDAY AND SUNDAY, December 17 & 18, 10AM - 2PM
  • and that's all folks! Sunday, December 18th is the last farmstand of the season!

* * * * * * * * * * * * * *

Now, you must be wondering, What on earth do you still have for us???

Well - we managed to get all of the sweet little Candy Carrot bunches out of the earth before the deep freeze tomorrow. Our unheated high tunnel (aka "greenhouse") along with several layers of spun fabric supported by wire hoops, protected our Lettuce Mix, Brittany's special "Tall, Dark, and Handsome" Mustard Mix, primo, hardy winter Spinach, and even some beautiful dark-green Parsley leaves!

We also have the exotic, cutting-edge chicory for salad all winter: Sugarloaf Radicchio (Pan di Zucchero, en Italiano), Napa Cabbage, Green and Savoy Cabbage, and succulent Bok Choy hearts.

The surplus Superfarm storage root vegetables for 2016 are . . . drumroll please . . .

  • Mixed Winter Radishes (all the Daikon varieties and Watermelon radish if we have any)
  • Beets
  • Purple-Top Turnips
  • Half-Bushel Boxes of any one of these are $20

We should have:

  • a plentitude of Parsnips
  • sufficient Celery Root
  • and hardly a scarcity of Scarlet Queen Turnips

Finally, in limited supply, (in early bird gets the worm fashion) we have:

  • Leeks (15 pounds to be exact)
  • Red Onions, plus a few Shallots and bulbs of Garlic
  • Small certified organic Potatoes from Atlas Farm in Deerfield, MA
  • a "handful" of our own Fingerling Potatoes
  • Butternut Squash
  • Radicchio (seriously - hardly any, for you fanatics!)
  • Dakota Black Popcorn, off the cob, and in a jelly jar with a fancy label (by our standards, anyway)
  • WBF Gift Cards for any amount over $10
  • Free Pint Glass with the purchase of a $25 or $50 Gift Card - all wrapped up in a cute package!

      gift card        pint glass

Plus from our co-conspirators:

  • Gorgeous, Gourmet Mushrooms from the lovely Elizabeth at Fat Moon Farm will be here
  • We are buying in some Sweet Potatoes from Hutchins Farm in Concord, MA
  • Phil at Sheldonville Roasters has confirmed that he is well enough to roast da beans!!!! Rejoice, coffee lovers and coffee lover lovers who want to gift the most fabulous freshly-roasted coffee beans to be found!
  • a small quantity of the most beautiful, orange-yolked Eggs from the pastured hens at Wrentham's Birchwold Farm
  • Eggs from Pat's Pastured in East Greenwich, RI. Plus, frozen Ground Beef from Pat's Grass-Fed Cows is also in stock!
  • Frozen Pork from Floyd at Burnshirt Valley Farm in Barre, MA. Plenty of Pork Chops, Cutlets, Kabobs, and Hot Italian Sausage. Limited Sweet Italian Sausage and Spareribs. 
  • We just restocked our Franklin Honey supply and got some of the 8 oz jars (great for gifts or part of a gift package or basket). I also convinced Lauren to let me sell her amazingly wonderful beeswax-based soaps with the most intoxicating scents imaginable (in a good way). No charge for the aromatherapy involved in choosing which ones to buy!
  • Massachusetts Maple Syrup from Harms Family Farm (sugarbush in Colrain, MA)

**Feel free to be in touch via email next week (12/19-12/23) if you need a last minute gift card or giant sack of purple top turnips. We can arrange a time for a rendezvous.

That's it for farm news! Now on to more personal tidbits . . .

We know lots of you are wondering - now what? what are you going to do? are you taking one of your fabulous winter trips? what do you do with all of those leftover roots and cabbages?

Well, our Superfarm experiment was an awesome success this year. Having Brittany as the third farmer this year helped White Barn Farm in so many ways. We experimented with low-till systems, the Paper Pot Transplanter, lots of direct seeded crops, and a collaborative business model. Up against unforgiving drought and heat, Chris and Brittany farmed like heck this year, doing an amazing job of producing vegetables and managing a large crew across two different farm sites. (yours truly, Christy, was mostly making bouquets in the cool barn cellar/"flower dungeon"). Several terrific results of this growing season: Upswing Farm has lift-off! Ashland's newest farm is going to be really taking off in 2017 - Brittany's husband, Kevin, will be joining Brittany and investing in the infrastructure for a burgeoning farm business at the Upswing site (28 South St., Ashland, MA). White Barn and Upswing will have more of a "sister farm" relationship in 2017. We will probably have them grow some of the larger crops so we can focus on our more intensive crops and our farmstand.  Another wonderful piece of news - Brittany also managed to grow a baby this year!! She is one badass mama farmer, complaining never, and staying completely on top of crucial timing of seedings, efficient management of the crew, both CSA programs (including the emails this year!), our budget, and big-picture goals. So anyway, Kevin and Brittany are not going to find out if it's a boy or a girl, but their little sprout is due January 19th! They will be spending most of their time before the baby is born trying to get their planning and ordering for the upcoming season done!

Speaking of planning and ordering, that is what farmers do in the winter. Excel spreadsheets are the crop rows of wintertime! Have you noticed how many different crops we grow? and how many different varieties within that crop category? and how many different plantings must be done to keep the harvest cranking? and that insane mid-May Plant Sale we throw? and that fabulous farm crew? That is what we are up to. Planning, planning, ordering, budgeting, marketing, hiring, and more planning.

What is difficult for my personality type, however, is that the time pressure is less obvious than in the summer (that lettuce will bolt if we don't harvest it NOW!). Time tends to sneak away from me - the blur of the holidays, the shoveling of snow, seizing the day (emergency ice skating party if the lake freezes over), living in the moment (cross-country skiing if the snow is just right), enjoying our break (making pancakes for breakfast and browsing seed catalogs by the wood stove), visiting the friends we don't see all farm season, and voila - it's March 1st, time to turn on the greenhouse and begin seeding onions!!  So if you see me lingering at the YMCA sauna or trying on jeans at the outlets - just remind me that I have time-sensitive work to get done! What if they sell out of gnome cabbage seeds before I have a chance to place my order?!

As far as our fabulous winter trip - Yes! Chris and Graham and I are going on a South by Southwest Friends and Family Visiting Extravaganza. The day after Christmas we fly to Houston, rent a car and drive to Austin. My mom, who lives in Arizona, will pick us up and bring us to nearby Dripping Springs, where her parents live with her sister and sister's husband. My brother who lives in Florida will be visiting for the holidays, too, along with his wife and my niece and nephew. Hurray - Graham gets to visit with his cousins (and aunt, uncle, great-aunt, great-uncle, grandma, and great-grandparents)! We plan on eating great BBQ and visiting San Antonio one day - we even got tickets to go see the Spurs basketball game! My best friend Maggie, who lives in Montana, and her boyfriend, Taylor, whose family is from the Houston area, will be in Austin for New Year's Eve where we will be ringing in the new year with Willie Nelson! Next, we will rent a car again and head up through Lubbock, TX, Santa Fe, NM, and then visit Mesa Verde and Arches National Parks. Last stop is Salt Lake City, where my auntie Ann lives with her husband John. Her son, Max, is out there, too. We've rented out a hoot of a place, the "Mangy Moose" and have Chris' best hometown buddies coming in from Colorado and California so we can all ski together for a couple days. We will be back to Boston January 10th and then we can start assessing the greens in the high tunnels and roots in storage to decide whether we can reach out to all of you again for a Deep Winter CSA Box or perhaps a random pop-up farmstand.

As always, stay tuned! Join our Mailing List if you haven't already!

Thank you so incredibly much for your support! Stay sane and be good to each other during the all of the holiday hubbub!!

Happy Winter Solstice one week from today!!! the days will slowly but surely grow longer  . . . I promise