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Posted 12/1/2016 5:33am by Christy and Chris Kantlehner.

Hello Everyone,

We hope you all had a fabulous Holiday.  Our share is still incredibly fresh this week!  With lots of product still coming out of the fields.  We've had some freezing nights, but most of the crops in the field can handle short dips down to 25 without stress, especially when covered with several layers of row cover!  Think of this weeks share as a great way to cleanse from a weekend of indulgence and to get your body in great shape for the upcoming winter.  I've got lots of fresh recipes in the mix this week.

Carrots

Kale - This kale has been frozen and thawed, so it's much sweeter than summer kale.  Try this Kale and Radicchio Salad for a fresh, new flavor.

Bok Choy - This variety is called Joi Choi and we like it for field production in late fall, because the outer leaves protect the inner cores, which is what you are getting in your share.  These long stems are really sweet, and can be eaten like celery, just dipped in a nice dressing, or using in stir-fry like regular bok choy.

Spinach - This is great tasting spinach.  I highly recommend chopping it raw into a mixed salad with arugula and lettuce, or gently wilting it.

Arugula - This is the first green we are harvesting out of the greenhouse.  The leaves are very tender. 

Leeks - Leeks are in the field for a long time, and they can get a little dirty!  The best way to get leeks clean is the chop them first, and then wash them, so any soil that has accumulated between the leaves can get washed away.  You can always go for a traditional Potato Leek Soup or try some of these seasonal recipes.

Turnips - Here are your traditional turnips.  Try this Mashed Root Vegetable Recipe that use the Turnips, Celery Root and Parsnips! It calls for Kohlrabi too, but I'm sure you can skip it!

Beets - We know, we've got a lot of beets this year.  Have you tried just chopping and roasting them and eating with a little salt and olive oil while still hot?  That is how we eat the most beets in our house.  Or you can get a little fancy and try this Creamy Beet Soup!

Radish - Your Radish choices this week include Watermelon Radish, Purple Daikon and Green Daikon!  These beautiful storage radishes are very sweet, and taste great roasted, or shaved in a salad.  Here is a rather long essay on watermelon radishes (you can sub in the daikon too) with some great recipes and ideas at the end.

Celery Root - Did you use that last one?  It's great in soups, or chopped up with other vegetables roasted.

Parsnip - See "turnips" above for a mashed root vegetable recipe!

Radicchio - This bitter green is that chopped red leaf you see in more mesclun mixes at the store.  It's a great addition to any salad, but see "kale" above for a special salad to highlight the radicchio.  

Potatoes - We bought in some potatoes from Atlas Farm in western mass since we have run out.  This drought was hard on them too, and the potatoes are small, but really delicious.  Try roasting whole - it's an easy way to prepare and really tasty!

Delicatta Squash - The last of the season, and probably the sweetest!  Enjoy!

 

Posted 11/30/2016 11:40pm by Christy and Chris Kantlehner.

The farmers are back! The weather has been extremely forgiving and our harvests are still going strong! This week we have still been bringing in leeks, carrots, purple-top turnips, kale, and spinach from our fields and harvesting tender salad greens from inside our unheated greenhouses. Our storage crops are holding up nicely and we have all of the ingredients for your healthy diet before the next wave of decadence hits! Lots of these veggies can be eaten raw or in some sort of salad or slaw for when you are feeling a need to balance all of the Thanksgiving feasting that may have gone on last week. Whenever that feeling subsides for a moment, we also have all the ingredients for good, clean comfort food in the form of starchy roots or sweet winter squash!

in case you forgot: Farmstand Hours   We are open through Sunday, December 18th.

We are so grateful for the abundance and luxury we are able to enjoy during this holiday season. I found myself remarking many times this past week on my own good fortune to have such great family, friends, and such supportive farm customers, of course! You all made our three-day Thanksgiving sale a record-breaking success. Brittany and her husband, Kevin, traveled down to Pennsylvania to celebrate with Brittany's family in the Poconos.  We had a great Thanksgiving dinner at Chris' brother and wife's place in Newton with Chris' mom's side of the family, followed by a raucous "cousins night" back in Wrentham with all my cousins and cohorts. We were able to visit Chris' great friend and organic dairy farmer, James, in the town where, along with James' wife Sarah, they all went to college, Poultney, VT. Graham, who is four years old now, was elated about the snowfall and promptly got to work with his kid-sized birthday snow shovel upon our arrival in Vermont. As soon as James and Sarah's daughter, Adeline, got home from kindergarten, they made a big old snowman with hydrangea branch arms, rosehip eyes, and a carrot nose! I almost feel guilty about the ease and simple joys we have in our lives. Now more than ever it seems we must remark upon our own fortune and act kindly towards everyone and everything around us (and far from us!) in this world.  We have got to be the change we want to see; think globally, act locally; vote with our wallets. 

  

What's for sale this weekend, you ask . . .

Kale, Spinach & Bok Choy       Ginger Sesame Salmon over Bok Choy*

*Jordan Brothers Seafood will be at the farmstand both Friday 2pm - 6pm and Saturday 10am - 2pm - maybe they'll have Salmon this week 

UPDATE!! JORDAN BROTHERS WILL NOW BE JOINING US SUNDAYS AS WELL! 10-2.

My cousin Hannah made the most fabulous Kale Caesar Salad for "Cousins Night" after Thanksgiving this holiday. Her mom, Ann, found the recipe, by Andrew Weil: Tuscan Kale Salad

Beautiful Head Lettuce & Radicchio Believe it! Lettuce in December! It is succulent, crunchy, flavorful (not at all bitter). Add a beautiful confetti of Radicchio to add even more flavor and color!

Sugarloaf Not just a ski hill in Maine! This variety of radicchio is light, light green almost looking like an elongated pointy cabbage. Although it is a bitter "green" the bitterness can be tempered by running the leaves under warm water, wilting, or grilling. I first enjoyed this winter wonder in Switzerland in January. The farmer would go to the garden, get a head of this, and her daughters would make a very garlicky cider vinegar and cream dressing, toss it with shredded carrots, a can of corn niblets(?but true) and the thinly sliced "zukerhut" I kept wondering what the source of this iceberg lettuce was. The salad was terrific and I highly recommend trying this seasonal specialty. If it takes you a while to find a recipe, don't fret - this salad green should hold for 6-8 weeks in a plastic bag in your fridge!

Tender Lettuce Mix and Mustard Mix
 
Bunches of extra sweet, late-fall "Candy Carrots
 
Watermelon Radishes shred an assortment of these beautiful winter radishes (and maybe some carrots, too) for a healthy, tasty, seasonal, and stunning salad topping!
Daikon Radishes: Green Meat, Alpine, and Bravo (the purple ones!)
 
Fresh Dill, Parsley, & Sage 
 
our best ever PARSNIPS  Warm Winter Salad of Roasted Root Fries
Celery Root     Celery Root Gratin   Celery Root Soup
Potatoes a mash of half potatoes and half parsnips OR celery root OR turnips is fabulous and adds so much flavor and novelty to the old classic, Mashed Potatoes!
Purple-top Turnips       Crispy Turnip Fries     Curried Turnip Soup
 
 
Green & Savoy Cabbage Roast Cabbage with Lemon
Napa Cabbage my favorite Napa Slaw (but you'll have to get the fresh herbs at the store)
 
Upswing Farm Macoun Apples (never sprayed) Parsnip Apple Slaw
 
Sweet Potatoes   Sweet Potato Burritos
Butternut, Delicata, & Hooligan Winter Squash Ginger Cranberry Stuffed Winter Squash
 
Bunches of Dakota Black Popcorn and Glass Gem Flint Corn - both decorative and edible!
  
Shallots & Onions  
 
 
We will also have our accompanying farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee Beans
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Fat Moon Farm Gourmet Mushrooms

Hope you have a chance to visit us in the barn! Spread the word! Three more weeks of farmstand in the barn! Although it gets dark ever earlier this season, enjoy all of the festivals of light going on at this time of year!

oh yes, and don't forget the Holiday Food & Craft Market at An Unlikely Story bookstore in Plainville on Saturday, December 10th, 10am to 3pm. White Barn Farm will have a spot there and we will remain open at the barn as usual, 10am to 2pm.

Posted 11/17/2016 8:17am by Christy and Chris Kantlehner.
It's the last weekend before Thanksgiving and we are closed right after Thanksgiving, not to be back until December 2nd!! So schedule a moment to swing by the farmstand and gather your veggies!
 

REMINDER - Fall HOURS in the Barn:

Fridays: 10am to 6pm (Seafood 2pm to 6pm)
 
Saturday & Sunday: 10am to 2pm (Seafood on Saturday 10am to 2pm)
 
*except Nov. 25-27:CLOSED. then open again thru Dec. 18th
 
 
Saturday, November 19th we will also be joined by some of White Barn's favorite local producers:
  • Franklin Honey
  • Hyphen Designs
  • Bellicchi Biscotti
  • Jordan Brothers Seafood

franklin honey    jordan brothers seafood 

Superfarmer Brittany and her husband, Kevin, will simultaneously be representing Upswing Farm at the Ashland Farmer's Market indoor Thanksgiving Market at Ashland Middle School from 9am to 1pm on Saturday, 11/19. If that's too far afield for you, inform any acquaintances you have in that neck a the woods.

What's for Sale?

People think we are done for the season but that is not the case! We have more than ever!!!

We still have tons of Fresh Greens!!!

Bunches of Kale, Broccoli Raab, Tatsoi & Bok Choy

Beautiful Head Lettuce & Radicchio 

Spinach $4/half-pound bag or 2 bags for $6 

Tender Lettuce Mix 
 
Parsley, Cilantro & Dill
 
The roots are going strong too!
Bunches of extra sweet, late-fall "Candy Carrots" $3 each or 2 for $5
Radishes, Salad Turnips, 
Celery Root
Potatoes 
Sweet Potatoes
Scarlet Queen & Purple-top Turnips
Watermelon Radishes
Daikon Radishes: Green Meat, Alpine, and Bravo (the purple ones!)
our best ever PARSNIPS 
 
Green & Savoy Cabbage
Napa Cabbage
Kohlrabi
Cauliflower 
BRUSSELS SPROUTS! $3.50/stalk or 2 stalks for $5
 
Upswing Farm Macoun Apples (never sprayed)
Butternut Squash, Pie Pumpkins, Delicata Squash
Cute Hooligan mini-pumpkins to decorate your table
Bunches of Dakota Black Popcorn and Glass Gem Flint Corn - both decorative and edible!
 
 
Tomatoes ripened off the vine
 
Shallots & Red and Yellow Onions  
Leeks
Powisset Farm Garlic
 
We will also have our accompanying farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee Beans
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Wellford Farms Grass-Fed Beef (frozen)
  • Fat Moon Farm Gourmet Mushrooms
  • SPECIAL THIS WEEK! Organic Cranberries grown in Plymouth, MA

Tell your friends, family, friendly postman, book club, yoga class, soccer buddies, bus driver, barista, bartender, librarian, teacher, and playgroup moms, "White Barn Farm has the goods!!!"

Join the Mailing List here if you are a friendly postman, etc. who has been forwarded this email and you are hungry for more!! 
 
Get your feasting on! Impress the guests with the tastiest good eats* they've ever known!!

*I know "good eats" suggests the food network, but you must never overlook my favorite jailbird, and not-so-secret-anymore idol, Martha Stewart. thousands of terrific menu ideas and links

p.s. SAVE THE DATE: Saturday, December 10th: 10am to 3pm - Local Food & Craft Market at An Unlikely Story Bookstore in Plainville. Farmstand in the barn will also be open that day.

Thank you all!!!

See you soon!

your farmers,

Chris, Christy, & Brittany

Posted 11/16/2016 5:04pm by Christy and Chris Kantlehner.

Hello Everyone,

Don't forget to bring back your boxes - or bring bags to pick up your veggies!

Thanksgiving is on the horizon, and we farmers are excitedly planning our meals.  It's one of the greatest benefits of being a farmer on a holiday that boldly celebrates seasonally appropriate dishes - we've got all the goodies!  Except green beans.  We aren't sure how that one made it into the mix.  But squash, potatoes, sweet potatoes, carrots, turnips, stuffing . . . all of these are/require vegetables that are readily available at this time of year.  We've got a few exciting recipes to put a twist on some traditional dishes, if you are looking for flair, and of course, lots of fresh greens.  We suggest some hearty salads before and after the big day to help your body deal with the inevitable over-indulgence.

Let's take a few minutes and be grateful.  Grateful that we can afford excess.  Grateful that we can afford fresh, healthy vegetables.  Grateful for the people we can enjoy them with.  It's a wonderful time of year, maybe this year especially, to take stock in how lucky we are, and through that gratitude, find the generosity and peace needed to give empathy to others.  

Here's a list of what's in the share.  It's quite a large one, but we've got the product and we want you to be able to enjoy it.  If you are making some big dishes this Thanksgiving, we've got extra for sale in the farm stand Friday-Saturday.  

Roasted Roots - This is a great way to make a tasty side dish that is not mashed/boiled/pureed as so many Thanksgiving dishes can end up being.  Use vegetables like (potatoes, sweet potatoes, carrots, celery root, beets, parsnips) and cut into 1/4-1/2" cubes.  Coat in olive oil and roast in a 400 degree oven, about 20 minutes, then flip/stir and roast for another 5-10.  You want the bottoms to brown just a bit, that's the sugars in the vegetables caramelizing which makes for great flavor and texture.  Sprinkle with a little salt, pepper and maybe some dried herbs like thyme and oregano and you've got a fabulous side dish.  These roots have such complex and complimentary flavors, there is really not need to add much seasoning.  This should be a part of any vegetable lovers fall and winter vegetable prep regimen.  We're cooking some for dinner right now!!

Carrots (2 bunches!)

Brussels Sprouts (2 stalks) - We wish they were a little larger and had a little less bug damage, but growing organic brussels is quiet the challenge.  We hope you are able to enjoy them, regardless!  Try one of these 17 recipes.

Butternut Squash (1 large squash)

Sweet Potatoes (2 pounds)

Head Lettuce (2 medium heads)

Lettuce Mix (1/2 pound)

Parsnips (1 pound) - Parsnip Pie?!  Mike and Brittany talked a lot about pie while harvesting the last bed of parsnips on Monday.  And you know what makes a good pie?  Parsnips!  If you like custard pies and you like parsnips, this is a wicked cool pie alternative (or addition) to the traditional apple, pumpkin, pecan parade.  

Celery Root (1 pound) - Here's a little Celery Root 101 for those of you who haven't seen this awesome celery cousin before.  This is a great crop of celery root and it will last in your fridge for a long time - but is so good, you'll probably use it up right away!

Potatoes (2 pounds)

Onions (2 pounds)

Broccoli Raab or Tat-Soi (1 bunch) - A new twist on stuffing: Broccoli Raab and Sausage Stuffing. Great if you are looking to do something a little different, or just enjoy stuffing this weekend before the big day.  Who doesn't love stuffing?  

Red Russian Kale (1 bunch)

Dill or Cilantro (1 bunch) - Have some dill with your roasted veggies!  Or make a dill dip for a fresh crudite.  Or make yourself a refreshing stir-fry with the cilantro and lime to change up the flavors you'll be experiencing in the upcoming week!

Pea Tendrils (1/4 pound)

Beets (2 pounds)

Hakurei Turnips (1 big bunch) - We made an awesome dish at lunch today with the turnips.  Place 2 tablespoons of butter in a pan on medium heat and melt.  Chop turnips into wedges, about 6-8 wedges/turnip, and sauté in butter until slightly transparent.  Add 2 tablespoons of honey, a pinch of thyme and a pinch of salt.  Let the honey dissolve and sauté just a bit longer.  Serve.  The whole process takes about 15 minutes and the turnips are divine.  A great twist on a traditional thanksgiving dish.    

We hope you enjoy!!

 

 

Posted 11/10/2016 4:58pm by Christy and Chris Kantlehner.

Hello Farm Supporters!

We have had some beautiful weather - quite pleasant for harvesting roots, washing them clean with our bike-powered root washer, and packing them for storage. The above-freezing overnight temps have allowed for our greens in the field to stay in pretty great condition, and even grow! Get dem greens while de gettin' is good!! You will crave nothing more in the dead of winter than fresh, vibrant greens!

Somehow Thanksgiving is upon us! Next weekend is our last farmstand before Turkey Day! We will order extra mushrooms and have organic cranberries to add to our offerings. Saturday, November 19th, is our official, festive Thanksgiving Market when we will be joined by our favorite local partners - Franklin Honey, Hyphen Designs, etc.

***TURKEYS**** Pat's Pastured of East Greenwich, Rhode Island - the farm that provides the bulk of eggs we sell at the farmstand - has Thanksgiving Turkeys available if you want to order one. Pat said he could do a drop off in Wrentham so you can pick up your frozen bird at White Barn Farmstand on Friday, November 18. Birds range from 10-30 lbs and are $5.75/lb (Warning: that could mean a nearly $175 bird at the max!) You can fill out the online form and send in your $30 deposit via paypal or by check via snail mail. Learn more and link to the order form. If you reserve online, just send an email saying you'll pick up at White Barn. If you print a form and mail it in, just write on there that you'll pick up at White Barn. We will print some order forms and have them at the farmstand for you to check out.

WE WILL BE CLOSED THE WEEKEND AFTER THANKSGIVING (NOV. 25-27)  Then we will be back the next Friday, December 2nd! and for two more weekends after that! Our last farmstand of 2016 will be Sunday, December 18th.

REMINDER - Fall HOURS in the Barn:

Fridays: 10am to 6pm (Seafood 2pm to 6pm)
 
Saturday & Sunday: 10am to 2pm (Seafood on Saturday 10am to 2pm)
 
LOCATION
If you haven't been to our cold-weather farmstand hideaway in past years, you've got to come and see us! We set up our farmstand in the right side of the big white barn right across the street from our summer farmstand tent. 
The address is 458 South St., Wrentham, MA, 02093.
 
PARKING
There is some parking beside the house and in front of the barn, but if it looks full or you feel strong and hearty, you can still park at the summer farmstand parking area and then carefully cross 1A. Don't assume drivers see you or will stop for you - be careful!
 
PACKAGING
Put all those reusable bags into your car now. Or get a big box or a beautiful basket. We do have some grocery bags but I would rather not add them to the environment. So if you remember to bring your own bags - great! We can take back clean pint and quart boxes, egg cartons, and honey jars. Just recycle the mushroom clamshells - the farmer can't reuse those. If you have chickens and need egg cartons - ask - we have tons to give you!
 
THIS WEEK'S LINEUP
Deal on head lettuce continues - two heads for $4 (normally $5). 
   
The abundance of greens is certainly still going on!
Kale, Swiss Chard, Broccoli Raab, Bok Choy
Lettuce & Radicchio 
Spinach, Baby Red Russian Kale
Arugula, Tender Lettuce Mix & "Tall, Dark and Handsome" Mix
Parsley, Cilantro & Dill
 
The roots are going strong too!
Bunches of extra sweet, late-fall "Candy Carrots"
Radishes, Salad Turnips, Beets
Celery Root
Potatoes 
Sweet Potatoes
Scarlet Queen & Purple-top Turnips
Watermelon Radishes
Daikon Radishes: Green Meat, Alpine, and Bravo (the purple ones!)
new this week: PARNSIPS 
 
Green & Savoy Cabbage
Napa Cabbage
Kohlrabi
Cauliflower and a wee bit of Broccoli
new this week: BRUSSELS SPROUTS!
 
Upswing Farm Macoun Apples (never sprayed)
Butternut Squash, Pie Pumpkins, Delicata Squash
 
Tomatoes ripened off the vine
 
Red and Yellow Onions & Shallots 
Leeks
Powisset Farm Garlic
 
We will also have our usual farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Wellford Farms Grass-Fed Beef (frozen)
  • Fat Moon Farm Gourmet Mushrooms

Please come down and see us! Chris & Christy will be there Friday, Christy & Sarah on Saturday, and Marcia and SuperFarmerMama Brittany will be there Sunday!

You can make some practice Thanksgiving items this week:

Stuffing - we've got leeks, shallots, celery root, apple, parsley . . . 

Roasted Roots - Turnips, Celery Root, Potato, Beets (do just golden and chioggia if you don't want the red beets to stain the rest of the veg) Sweet Potato, Parsnip, Carrot - you can even do non roots like leeks, shallots, garlic, winter squash and kohlrabi!

Mashed Potatoes - try a half potato/half celery root or parsnip

Winter Squash - puree or try out some different soup options

Brussels - Try roasting with shallots. 

Cole Slaw - this is a wonderful component to have amidst the serving table of purees! and it adds great crunch to the traditional leftover turkey sandwich.

Pumpkin, Sweet Potato, and Apple Pie

That should do it!! Looking forward to seeing all your lovely faces! 

 

 

 

 
Posted 11/3/2016 2:50pm by Christy and Chris Kantlehner.

The local farm bounty continues!! 

We are still open - every week until Christmas!! (last day will be December 18th)

We have all the produce you need to make fabulous meals all weekend and all week!

Fall HOURS in the Barn:

Fridays: 10am to 6pm (Seafood 2pm to 6pm)
 
Saturday & Sunday: 10am to 2pm (Seafood on Saturday 10am to 2pm)
 
LOCATION
If you haven't been to our cold-weather farmstand hideaway in past years, you've got to come and see us! We set up our farmstand in the right side of the big white barn right across the street from our summer farmstand tent.
The address is 458 South St., Wrentham, MA, 02093.
 
 
 
 
PARKING
There is some parking beside the house and in front of the barn, but if it looks full or you feel strong and hearty, you can still park at the summer farmstand parking area and then carefully cross 1A. Don't assume drivers see you or will stop for you - be careful!
 
PACKAGING
Put all those reusable bags into your car. Or get a big box or a beautiful basket. We do have some grocery bags but I would rather not add them to the environment. So if you remember to bring your own bags - great! We can take back clean pint and quart boxes, egg cartons, and honey jars. Just recycle the mushroom clamshells - the farmer can't reuse those. If you have chickens and need egg cartons - ask - we have tons to give you!
 
THIS WEEK'S LINEUP
Our MixnMatch sale on bunched and bagged greens is over, but we do have a special on head lettuce - 2 for $4 (normally $5). We hope that some of you were able to fall in love with some different types of greens or find some new recipes for using them.
 
The abundance of greens is certainly still going on!
Kale, Swiss Chard, Broccoli Raab, Bok Choy
Lettuce, Radicchio, and Frisee
Spinach!
Baby Red Russian Kale, Tender Lettuce Mix, Tall, Dark and Handsome Mix
Parsley & Dill
 
The roots are going strong too!
Bunches of extra sweet, late-fall Carrots
Radishes, Beets
Celery Root
Potatoes 
Sweet Potatoes
 
Green & Savoy Cabbage
Napa Cabbage
Kohlrabi
a wee bit of Cauliflower
 
Upswing Farm Macoun Apples (never sprayed)
Butternut Squash, Pie Pumpkins, Delicata Squash
 
Tomatoes ripened off the vine
 
Onions & Shallots 
Leeks
Powisset Farm Garlic
 
We will also have our usual farmstand staples:
  • Harms Family Farm Maple Syrup
  • Franklin Honey
  • Sheldonville Roasters Coffee
  • Iggy's Bread (plus sweet treats on Saturday & Sunday)
  • Pat's Pastured Eggs
  • Burnshirt Valley farm Heritage Pork (frozen)
  • Wellford Farms Grass-Fed Beef (frozen)
  • Fat Moon Farm Gourmet Mushrooms

Please come down and see us! Chris & Christy will be there Friday, Christy & Sarah on Saturday, and Marcia and SuperFarmerMama Brittany will be there Sunday!

Looking forward to seeing you all soon!

Start trialing your Thanksgiving sides now! We have lots of ideas!!!

I am in a hurry to go to my parent teacher conference at King's Wood Montessori in Foxboro at the moment (open house this sunday 11/6 from 10-12 btw). so the email may be basic but I will try to add some good recipes to the blog post! Time will tell :)

 

 
Posted 10/20/2016 12:24pm by Christy and Chris Kantlehner.
Well, it is maybe going to rain this weekend, but it will be worth your time to step through the mist and into our farmstand. Grab your largest grocery bags and stock up on salad greens and cooking greens to last the whole week!
Time to really get down with that delicious, healthful greenery!
 
This Weekend we are having MIXnMATCH sale on bunched greens
If you mix it up (meaning no deal on multiples of the same thing) . . . 
2 bunches for $4
(normally $2.50/bunch or $3 for bok choy)
 
  • Broccoli Raab (Try it with garlic, chili flakes, and Hot Italian Sausage. Smitten Kitchen offers a vegetarian version: Garlicky Broccoli Raab Pasta)
     
  • Swiss Chard (Great with eggs, or just steam & serve w/ cider vinegar&butter)
     
  • Frisee (add to your salad mix or balance the bitterness with a creamy cheese, candied nuts, dried fruits or something else sweet like poached pears. This could be your chance to try making a warm bacon vinaigrette. or make it a meal by adding lardons and a poached egg)
     
  • Bok Choy (Have you tried roasting it yet?  Cut in half, rinse, then brush with oil and cook cut-side-down at 400 degrees until the greens start to crisp up (about 15 minutes).  Add a little salt or your favorite sauce. Also fabulous with Fat Moon Shiitakes and garlic in a stir fry)
     
  • Kale (Jazz up those Sunday home fries, make kale chips for the kiddos, or just sauté with garlic and olive oil and put it on pizza, pasta, crostini, or a plate! Bon Appetit shared 32 Inspiring Kale Recipes) 
 
bok choy and kale
 
********
 
We are also having a MIXnMATCH Salad Sale on our bagged greens!
 
tender cut salad ingredients are 2 for $8, 3 for $12, 4 for $16 or get all 5 for $20:
 
Lettuce Mix, Pea Tendrils, Arugula,
Baby Red Russian Kale,
"Tall, Dark, & Handsome" Mustard Mix
 
it's time for a BIG salad, don't ya think?
(does this make anyone else think of Elaine on Seinfeld?)
 
arugula
 
***********
 
No Eggs this week. Pat's Pastured did not have enough eggs to supply us this week. We are calling around looking for new sources. The Pumpkin Farm in Medway said they may be able to supply us after their CSA and Farmer's Markets end next week.
 
**********
Our Farmstand is NOT closed for the season!!!
Fall Hours:
Regular Hours continue at the tent through Sunday, October 30th:
Tuesday through Friday:10am to 6pm (we even put up some lighting!)
Saturday & Sunday: 10am to 2pm
- Jordan Brothers Seafood Tuesday & Friday: 2pm to 6pm -
 
We move across the street into the big white barn for the colder months,
beginning Friday, November 4th:
Friday:10am to 6pm
Saturday & Sunday: 10am to 2pm
- Jordan Brothers Seafood Friday, 2pm to 6pm & Saturday, 10am to 2pm -
 
************
 
To celebrate the end of the farmstand at the tent
(and our favorite excuse to wear funny outfits), we have our annual
Harvestween Celebration!
 
Saturday, October 29th, 10am to 2pm
(note:the actual last day at the tent will be Sunday, October 30, 10am-2pm)
Vendor Lineup:
Bake Sale: to benefit 4Paws Animal Shelter
Biscotti: Bellicchi Handmade Biscotti
Seafood: Jordan Brothers Seafood
Local, Raw Honey & Bee Based Soap, Hand Cream, Lip Balm, and more: Franklin Honey *not confirmed*
Pottery: Lizanne Handmade Pottery & Sandy Smith Pottery
Halloween/Harvest Fun provided by White Barn Farm
stay tuned for more details!
 
*************
 
Save the Dates:
Thanksgiving Sale at the barn - Saturday, November 19, 10am to 2pm
Holiday Sale at An Unlikely Story -  Saturday, December 10, 10am to 4pm
 
***********
 
You can still sign up for our biweekly Fall CSA Program
Pickup is at the barn on Fridays 2pm to 6pm:
11/4, 11/18, 12/2, and 12/16
cost is $160 (check payable to White Barn Farm)
each share is expected to last a household of 4 two weeks
Read More & Sign Up on the online form 
Posted 10/18/2016 12:36pm by Christy and Chris Kantlehner.

Hello Everyone,

We made it!  It was hot and dry and full of challenges, but all in all, we had a great summer season.  We are so happy to have been able to fill your boxes with fresh produce, grown with organic methods.  We hope you enjoyed it too!

As we get ready to wind down as we head into October, and we start to say goodbye to more of our summer crew, I think its a great moment to acknowledge all of the people who worked for us this season to help make the shares so lovely.  We had a large crew of energized and fun people who helped us make these vegetables grow, and get them harvested.  Without people willing to work hard, outside in all weather conditions and be flexible enough to deal with the variables of working on a farm we could not do what we do.  

And, Thank YOU so much for supporting our CSA this year.  It's a great way for us to have the funds we need in the beginning of the year to pay for the supplies, tools and labor needed in spring, before we have any actual revenue coming in.  Your support makes a big difference to us, and we are so very grateful.

This last share is a lovely one!  We hope you enjoy some great meals.  If you don't want the fresh produce to stop rolling in, you have a few options:

1. Purchase a Fall Share Pickups are every other week at White Barn Farm on Fridays - Starting November 3rd

2. Stop by our Farm Stand!  We will be open for our regular hours until the end of October and then we will be Open Friday-Sunday during November and December.  Friday 10am-6pm, Saturday and Sunday 10am-2pm.  The stand will be in the white barn, across the street from the regular farm stand.  

The Last Share:

Sweet Potatoes

Delicatta Squash - These sweet little squashes are great for stuffing.  You can eat the skin!  Try this recipe from the NYT

Hooligan Mini Pumpkin - This is an edible little pumpkin that you can cook with your delicate squash or enjoy as a decoration on the counter for a little while (before you cook it!).  Most recipes for delicate will also work well for these little cuties!

Beets

Carrots

Bok Choy - Have you tried roasting it yet?  It's so delicious if you cut it in half, rinse and then brush with oil and cook cut-side-down in a 400 degree over until the greens start to crisp up (about 15 minutes).  Just add a little salt or your favorite sauce.

Kale - You've got this.  You know what to do.  If not, here is another slide show of inspiring kale recipes.

Mini-Lettuce - It's a great time of year to eat a lot of salad.  This might not be the case for people who's work isn't affected by the seasons, but I find myself hungry for greens at this time of year, as if my body wants to store up as many vitamins as possible, getting ready for winter!

Pea Tendrills - These are super great just as a snack.  Toss in a salad or stir fry for a fresh pea taste.

Arugula - This arugula is very tender - more like the spring arugula of earlier this year.  It makes a great salad with roasted beets and goat cheese, dressed with just a little olive oil and salt.  Adding some candied walnuts or homemade croutons is an added bonus.

Enjoy.

Posted 10/12/2016 6:56am by Christy and Chris Kantlehner.

Hello All,

It finally hit us, our first frost!!  Although it is somewhat sad to see the seasons change, the rain and cool of this fall are extremely welcome.  Its great to see dark soil and lush green leaves on all of our cold-hardy crops that we will be harvesting over the next 2 months.

We think cool temperatures create better flavor in a lot of crops.  This weeks share has the last of some of summers bounty and a lot of fresh greens to give you a healthy start for the slower, more restful months to come.

Frisee - This fancy salad looks delicious: Frisee with Ladrons and Poached Egg

Arugula- want to make an easy dinner a little bit fancier?  Sometimes we get a cheese pizza and then top it with our farm-fresh ingredients!  Like chopped and wilted arugula.  It tastes great.  A little bit of a cheat, but we are all busy people!

Broccoli Raab - This share feels pretty Italian.  I might try and tuck my Raab into my eggplant parm, just to add something green.  But if you want to make a dish of it's own, try this garlic daab and pasta recipe.

Eggplant - Try making a warm eggplant dip: Baba Ganoush or Eggplant Parm

Cilantro - Make a simple salad with your arugula, finely chopped and this Cilantro Lime Dressing

Hot Peppers - these will last a long time in your fridge.  There a lots of different varieties in your quart, some less hot than others.  The red peppers are the hottest while the yellow (Hungarian Hot Wax) and larger green peppers (Poblano) are more mild.  These peppers add great flavor to soups and stir-fries.

Pea Tendrills - These little greens are great in a salad, or tossed in a stir fry at the very end.  Make sure not to over-cook!  They only want to be wilted.

Fennel - Last bulb of the season!  Here are some ideas on how to use it.

Broccoli - Although it makes a great side on it's own, maybe a creamy broccoli soup is in order?

Posted 10/7/2016 3:11pm by Christy and Chris Kantlehner.
Quintessential Fall!!!
 
All sorts of delightful winter squash are displayed and ready to roast in your oven!!
Butternut, Sugar Pumpkins, Delicata,
Acorn, Carnival (the multicolored acorn type), Hooligan, and Sweet Dumpling
 
 
 
Upswing Farm's delicious unsprayed Macoun apples are crisp, crunchy and satisfying!
 
 Elizabeth at Fat Moon Farm just delivered a fresh batch of shiitake and oyster mushrooms to add that magic depth of flavor to your next miso soup, homemade ramen, egg scramble, burger topping, mushroom risotto, etc.
 
The display fridge has plenty of tender arugula, "Tall, Dark, & Handsome" salad mix, pea tendrils, and baby red russian kale. These cut greens are so nice for fall salads.
 
We have three different varieties of beets - red, golden, and chioggia (candy-striped). The chioggia mellows to a solid pink once cooked -
fun tip: neither gold nor chioggia beets stain your hands, cutting board, clothes, dish towels, etc. fun tip #2: eating regular red beets makes your lips look luscious red! nature's lipstick!
 
If you have ever wanted to try frying green tomatoes or making piccalilli or pickled green maters - we have a great supply of nice big green tomatoes. I'm thinking you can make fried green tomatoes just like eggplant parm - either pan fried or on a baking sheet in the oven.
 
green tomatoes
 
Fresh herbs add so much flavor to whatever you are making.
We have Dill, Cilantro, Parsley, and Sage.
 
Feeling spontaneous, curious, trendy? Shishito peppers are all the rage! Grab a pint of these little Japanese snacking peppers. Blister the skins in a hot dry skillet and serve with a little sea salt.
 
We have all of the lovely aromatics for tasty soups!
Leeks, Celery, Fennel, Carrots, Onions, Shallots, Garlic . . . .
plus hot peppers for Chilli, Nachos, Quesadillas, Enchilada sauce, pico de gallo
 
Don't miss the Sweet Potatoes! What a sweet treat! Just scrub, cut into chunks or sticks of roughly the same size, throw on a baking sheet with olive oil, salt, pepper, and whatever other seasonings are inspiring you - chris did nutmeg last night!
 
We have plenty of Burnshirt Valley Farm's Hot Italian Sausage links for a quick and easy meals - just grill, or add to white beans and kale, serve with broccoli raab, pasta sauce . . .
 
Make your way here! or come see us at the Ashland Farmer's Market (Saturday 9-1)!
 
Thank you!!!