Farmstand Hours
Mailing list sign-up




Sign Up for the Farmstand CSA
Blog archives
Farmstand CSA Card Balance
Like us on Facebook

Blog

Welcome to the blog.
Posted 8/23/2016 1:50pm by Christy and Chris Kantlehner.

Hello Everyone,

Some technical difficulties made it impossible for me to send out our email last week.  I'm so very sorry, but I hope you were able to put your share to good use!  We've figured it out and are back online for the rest of the season.

Ah, Fall is in the air!  At least a little bit in the mornings, when the crew shows up in long-sleeves and the air is fresh and cool.  We've been pushing through some persistent summer heat this year, and this reprieve has been much anticipated.

It's got us thinking hard about fall, and the end of the year, all that has been done and all that needs to be done.  One of our goals is to try to provide produce for our loyal customers for as much of the year as possible.  

So we are offering a Fall Share!

Don't let October be the end of fresh, local vegetables for your family.  The Fall Share will start on November 2nd at White Barn Farm (we are switching to Friday for the Fall pick-up in the Barn)  It will be an every other week pick up.  We do this because the produce of fall lasts so much longer (much of it is storage crops that would last for months if you couldn't get to it) and it's great to get a larger quantity and variety at each pick up so you can be more creative with your share.  Plus, pulling together a fall share is quite the production, and our staffing help will be significantly reduced.

The Details

Pick Up Days (All Friday) 2pm-6pm at White Barn Farm

November 4th
November 18th
December 2nd
December 17th

Cost: $160 (Just $40 per pickup)

Crops Included:   apples • arugula • beets • bok choy • broccoli  brussels sprouts • cabbage • carrots • cauliflower • celery • celery root • chard • cilantro • dill • garlic • kale • leeks • lettuce • onions • parsnips • pie pumpkins • potatoes raab • radish • rutabaga • salad mix • scallions shallots • spinach • sweet potatoes•  turnips • winter squash  

Sign Up Here: Complete This Form

So, Back to the Summer and All The Veggies in Your Share!

We have an awesome share for you this week.  Super diverse, super delicious and super bountiful!

Napa Cabbage -  We know you were missing cabbage, so we grew some the size of babies.  Now seems like a great time to toss in the information that I, Farmer Brittany, am 19 week pregnant, so carrying these baby sized napa will be good practice!  If you don't remember how awesome this cabbage is, here are a few recipes to inspire some awesome cooking from Epicurious.  If you can't use it al at one, peel off outer leaves and let the core remain in-tact, in a plastic bag in the fridge, the cabbage will last for weeks this way.

Summer Squash - Enjoy these summer gems while you can.  Break out the grill on one of these cool evenings and enjoy the squash just brushed with oil and then salted, or enjoy one of these recipes.

Tomatoes - They are still rolling in!  Good Old Martha's got some great tomato recipe ideas

Mini Sweet Peppers - You can use these like peppers in any recipe, or they make a great fresh snack!

Lettuce (it's back!)

Carrots - The last bunch for a little while, so enjoy.  To get the carrots to last longer, take them off their tops and put in a plastic bag in the veggie crisper in the fridge.

Potatoes - This awesome variety is called Purple Majesty.  They've got great flavor and texture and can be used for almost any potato recipe.  Potato salad, roasted potatoes, grilled potatoes, mashed potatoes . . . 

Cherry Tomatoes

A Melon - This will be the last melon of the season, so enjoy!!

Thanks for being share members - we hope you enjoy this week's share!

Posted 8/18/2016 3:55pm by Christy and Chris Kantlehner.

Watermelons and Cantaloupes just pulled up in a van from Brittany's farm, Upswing Farm. The smell is intoxicating. That is how you tell a cantaloupe is ripe -if it smells fragrant it is ready to eat! They are good in a sweet or savory setting - recent suggestions - wrapped in prosciutto, or cut in half, seeds scooped out, with a scoop of vanilla ice cream inside. And do not let the art of spitting watermelon seeds be lost - our watermelons are here and they are yummy! 

There are also mini sweet peppers and all different colored potatoes coming from her fields. Look for pints of mixed peppers to delight your palate.

Gazpacho time!

Back at White Barn Farm we exhausted the use of every bucket and bread tray picking and sorting tomatoes today. Mega Tomatoes this weekend!!! Oh the beautiful caprese salad you can make - don't forget to grab a ball of mozzarella!

All of the heirlooms are represented now!

Pruden's Purple and Brandywine - large, pink, meaty often funny shaped

Aunt Ruby's German Green - light green blushing pink and so mild and sweet

Cherokee Green - more of a yellow green, more firm, excellent tomato sandwich choice

Green Zebra - a citrusy little green and dark green striped tomato

Black Krim - deep purple - deep flavor - much like cherokee purple

Striped German - big yellow bomber with red blush and red stripes when you cut it open

Persimmon - pale yellow, peachy colored monster with superb texture and low acidity

Yellow Brandywine - orange and tasty

Eva Purple Ball and Pink Beauty - nice round pink tomatoes with excellent flavor!

Pink Berkeley Tie Dye - red with dark green stripes - a new one this year. good and tangy!

We have lots of big and small red and orange slicing tomatoes if you like the old reliables or if you are a strictly red tomato person.

Even cherry tomatoes and saladette (two-bite) tomatoes will be on display.

We are between lettuce plantings right now but have arugula to make up for it! I like to chop it and throw it on a sandwich or add as an accent to a tomato salad - last night it was mozzarella, tomato, cucumber, sweet pepper, feta, cottage cheese and olive oil with some arugula to keep it all lofty! since downy mildew has taken down all of our basil i am thinking arugula is the new basil!

We hope to see you this weekend! or maybe you will see Brittany up at the Ashland Farmer's Market - Saturday 9am to 1pm. There is a great selection of vendors and there is always a festive air at a farmer's market!

Thank you for the incredible response this summer - hope you are enjoying all the good eats!

 

 

Posted 8/10/2016 7:45am by Christy and Chris Kantlehner.

Why did the melons need to have a church wedding?

Because they Cantaloupe!

We've got a cooler full of cantaloupe everyone.  They are ripe, fragrant, so, so tasty and need to be enjoyed ASAP!

When we plant melons, we try to plant varieties that ripen over a long period of time.  It widens our harvest window and allows a longer period for enjoying melons without planting a new crop every week. This summer, however, the hot and dry weather is pushing our melons to maturity at an incredible rate.  

Upswing has gotten less than 2 inches of rain in the last 60 days.  That's 6 inches less than average, and our crops are dry!  This puts stress on all of the crops, but in melons, the stress manifests itself in lots and lots of slightly smaller than usual, incredibly sweet melons ripening all at once! 

We are talking off the charts sweetness.

So we have a lot of them, hundreds of pounds, and we need you to come to the stand and help us enjoy them!  Cantaloupe is a great fresh snack, breakfast food and a healthy dessert! 

Don't be shy.  Buy Five.  Or Ten!  Take a moment to enjoy and preserve this oh so precious gift of sweetness. You can do it!

Cantaloupe Sorbet

Cantaloupe and Honeydew Recipes from Martha Stewart

Roasted Cantaloupe (we know, it sounds crazy at first, but read the article before you decide not to try this . . .)

You can also preserve cantaloupe so you can enjoy it in winter.

How to Preserve (Freeze and Dehydrate) Melon This article also includes a recipe for smoothies and other ways to enjoy the preserved melon.

What are you going to do with your Super Farm Cantaloupe?  Post on our Facebook Page and share with your friends and neighbors to inspire them to come by and pick up some melons of their own.  It takes a community to support a small farm, and you are an incredible community!

Yes, that's a lot of information about cantaloupe, but when you've got hundreds of pounds of summer joy in your cooler, desperate to get into the kitchens of your amazing supporters, sometimes you need to take a minute to make the point!

We've also got LOTS of Tomatoes.  Just like the cantaloupe they love the hot and dry weather and their flavor is as good as a tomato gets.  The heirlooms are coming on and we've got boxes and boxes of red slicers.  

Tomato Bargain: 10 lbs for $20 for slicers, 10b for $25 for heirlooms.  They are already packed in boxes, ready for you to pick up and use in soups, sauces and salsas!

What else is on the stand this week?

Arugula (the best August arugula we've ever grown)

Tall Dark and Handsome Mustard Mix

Carrots

Beets

Cucumber

Zucchini

Summer Squash

Green Beans!

New Potatoes

Onions: Yellow, White, Cippolini and Red

Basil Tips

Peppers: Green, Ripening, Mini Sweets and Hot Peppers

Swiss Chard and Barase Chard, a new variety we tried that grows like bok choy

Radishes

Sunflowers

Bouquets

Eggs, Coffee, Honey, Syrup, Bread . . . 

See you at the Stand!

Posted 8/2/2016 8:04am by Christy and Chris Kantlehner.

Well, it's raining.  So far less than a tenth of an inch has accumulated, but the radar makes me believe we'll get at least 1/4 of an inch . . . nothing close to what we want, but hey, just the fact that it was cloudy and a little drizzly all weekend felt like such relief.  Sweet, sweet relief.  It's been enough years of farming to know, and remember, even on the hottest, driest, most dusty and desperate of days, that the rain will come again.  We are so grateful to live in New England, where we can still count on rain.

We are able to put the first melons of the season in your share!  Chris and I (Brittany) were up at Upswing yesterday and happily picked several baskets of small, but super sweet melons.  Although they are not huge, they are a long awaited summer treat.

Ah, free water.  I just need to take a minute and be grateful for this free water.  

We are definitely moving into a new phase of the season.  Tomatoes are ripening, melons are ripening, we are looking at our farm plan and making sure we plant enough fall crops before we run out of time.  Our crop plan is set already for the season, but now is the time of year when you start to plant an extra bed of carrots, or seed a few more trays of lettuce, just because you know, when a certain date hits, there is little to no chance of harvesting a mature crop, even if you try.

For carrots, we'll be planting the last of our storage carrots this week, we've planted some every week for the last 3 weeks.  There is still time to plant the small, sugary bunching carrots that are so tasty on Thanksgiving, but we want to make sure our coolers are FULL of delicious produce, so we've got to get those seeds in the ground!  

We'll be transplanting our storage beets, and making sure crops like parsnips, celeriac, sweet potatoes and winter squash, which have all been planted and are growing well, have the last bit of weeding and care they need going into the shorter days of summer.  We'll also start to harvest our storage onions to cure in the greenhouse this week.  Despite a dry season, we've managed to grow a very healthy, weed free crop of onions, that will hopefully provide for us for the rest of the year.  Onions are day-length sensitive crops, so we seed them first, at the end of February/early March.  They live in their trays for about two months and then are transplanted, and grow tall and lush until about mid-July, when they start to make bulbs.  Then we harvest them, while some of their leaves are still green, and put them in the greenhouse, where the tops dry down, and the onions cure, saving their life and energy for the next year, when they can grow a seed stalk and start the cycle over again.  Except we will eat them, and enjoy that stored energy to use as our own.

The crew is out picking your share right now.  I'm headed to Upswing in a few minutes to prep beds for planting the last round of fall broccoli and cabbages, happy for the chance to work in the rain.

Your Share This Week

Carrots - They are great just to snack on, but maybe try this Moroccan Carrot and Beet Slaw, if you want to get fancy.  Or, try turning on the oven (it's cool enough now . . . maybe!) and roast your carrots, beets, celery and onions together.  Just cut into 1" pieces and toss in oil.  I love having roasted veggies in the fridge, they are great addition to a salad as leftovers - if you manage to have left overs!

Beets - I love Beets.  Not sure what to do with them besides roasting and eating (which is a great choice).  Try making Burgers or Cake!  

Celery - Ever made your own Bloody Marys?  Or maybe some Tuna Salad (Use two ribs of celery, and a cippolini onion instead of the shallot in this recipe)?

Choice: Arugula/Bok Choy/Tall, Dark and Handsome Mix - Wilted Talk, Dark and Handsome in Pasta is a great way to get yourself eating this highly nutrient dense greens.  

Cippolini Onions - This Italian Heirloom is a very, very special treat!  Enjoy the great flavor and lovely shape of this little, saucer onion.  Try peeling and roasting or grill whole, or in halves, or, just use like a regular onion.

Lettuce - Just one head this week - we'll let you get caught up!

Cucumber - Try just eating it like an apple.  They disappear like crazy!  I probably eat 3 lbs of cucumber each week just like that!!

Melon - We pick our melons mostly ripe, but some are perhaps slightly under ripe.  To test for ripeness, smell the open end of the melon (where it was pulled from the vine).  If it smells sweet and delicious, that's because the fruit is sweet and delicious.

Green Pepper - Want to get crazy?  Try this Cajun Shrimp recipe that uses celery, onion and green pepper!  You can get Shrimp from Jordan Brother's Seafood at the stand today!

Tomatoes - We've got a mix of tomatoes in a quart for you - we are still getting the first few fruits off of all our plants - this is a tasting of the wide variety to come.  Enjoy on sandwiches, in salads or just slice, salt and enjoy the first taste of REAL tomato flavor of the season!  

Enjoy the week!

 

Posted 7/27/2016 11:11am by Christy and Chris Kantlehner.

Hello Farm Fans! It's been too long since I've sent some sort of communique from the farm! Brittany has been doing an amazing job writing the CSA email every week, and we have an office assistant helping with weekly office tasks, so I am more likely to find myself in front of 20 buckets of fresh cut flowers than a keyboard!

dahlias

This season we are growing cut flowers for bouquets in addition to the sunflowers and zinnias we reduced the operation to last year. We are growing all of the flowers on landscape fabric, which makes the field look pretty sharp (and minimizes weeding). We are still trying to figure out how to run the operation profitably - we have been timing how many stems we cut per hour, assigning a value to each stem, and trying to consistently produce a $10 bouquet - which is an absolute steal! So much time goes in to cutting and arranging bouquets that we would love to have a core of committed flower customers. With that goal in mind, we have decided to offer a flower share - You pay $90 and get a bouquet each week for 10 weeks. Brittany put together the following points about the benefits of buying your flowers here! There is a sign-up form at the bottom. A flower share is a great treat for yourself or gift for a loved one!

Why fresh, local flowers, grown with organic methods? 

• Fresh Flowers Last Longer.  When you sign up for a share, you will know that your flowers have been recently picked, either the day of the share, or the day before.  Fresh flowers have life and vigor, and can last a whole week long.

• Local Flowers are Grown Ethically.  Lots of flowers sold in retail stores are grown in countries that don't protect worker rights.  The flowers are frequently shipped multiple times around the world.  (Eg. roses grown in Brazil, sold in the US, usually end up in Denmark at the flower exchange first . . . ) 

• Flowers grown with organic methods preserve the integrity of the local environment.  We all know that pesticides and herbicides are devastating waterways and ecosystems, endangering important ecological processes and species - like bees!  Our flowers are right next to some of the Franklin Honey Company Hives that are kept at White Barn Farm, and it's a joy to watch the bees happily working the flowers all day.  Plus, you know when you take the flowers home and take a big sniff, you won't be breathing in any hidden chemicals!

We really hope you choose to celebrate the rest of summer with a flower share.  We love growing and arranging flowers.  We believe that beauty can bring peace of mind and a sense of presence, improving our ability to appreciate each moment and take stock in the simple things that make life enjoyable.  

If you would like to sign up for a flower share, please complete this form. Then bring your check to the farm (payable to White Barn Farm) and we will put your name on the flower share list. Each week (any day) you can come to the farmstand, choose your bouquet, and have the farmstand cashier check your name off for the week.

Details:

Pick up Locations

White Barn Farm
Tuesday to Friday: 10am-6pm or Saturday/Sunday 10am-2pm
458 South St, Wrentham. MA

Upswing Farm
Thursdays from 1pm-6pm
28 South St, Ashland, MA

Cost

$90 for 10 weeks
one bouquet/week

This Saturday, July 30th, we will do a free flower field walk at 10:30am, after Patty's Yoga in the Barn (9am to 10:15am). Take a tour with me (Christy). I will show you our flower fields, how to harvest the best cut flowers, when to dead-head, and talk a little bit about the varieties we grow and our growing methods. The direction of the tour will follow the interests and questions of participants. Tour will be 30 to 45 minutes. Gather at the farmstand at 10:20am and we will take off from there.

Now enough about that.

What is happening at the farmstand?

First of all, thank you so much for shopping!!! We have been getting a great turnout and we can't thank you enough for your dedication to your local veggie farm!

This is your moment to make pickles!! We have a surplus of cucumbers right now, but with the lack of rain, there is likely to be a big slow down soon. This is the week! Get in to the farmstand and fulfill those homemade pickle dreams!!

Kale and Chard are still available this week - but there will be a pause soon before the fall crop comes in - so get those vitamin packed leafy greens in your body while they last!

Arugula and Mustard Mix are back this week! Look in the display fridge for these tasty, tasty greens - arugula with salt, olive oil, and lemon juice, with a few curls of parmigiano is a simple delight. When it's this hot out sometimes these greens are a little spicier - try treating them as an herb - coarsely chop and add them to a grain salad, a sandwich, risotto, etc. They are also wonderful as salad greens, of course. The lettuce plantings keep on coming, too - don't miss out on the season of flavorful lettuce varieties (save the romaine heart 3-pack for the dead of winter!)

There is a solid array of basics at the farmstand - carrots, potatoes, and onions. The flavor and selection of specialty varieties is anything but basic, however. We have beautiful red gold potatoes, cipollini onions that are the sweetest when roasted, and plenty of carrots to keep some color in those toddler diets (or is that just in my house?). I just had a vision of mustard greens, shredded carrot, cucumber half moons, and sunflower seeds with a lemon-tahini dressing. yes please! The onions and even the potatoes can go on the grill if you'd rather keep out of the kitchen! Chris put some whole medium sized potatoes on the higher rack of the grill while he grilled vegetables and chicken breast the other night. They came out like fantastic little baked potatoes. 

Hot Peppers are Here! and the Tomatoes are coming in! Big red slicers are ripening in the high tunnel, cherry tomato pints hit the stand this morning, and delicious determinate tomato varieties are ready in the field - yellow taxi, orange blossom, to name two faves. The tomato harvest is only going to be growing and growing, so prepare to eat tomato sandwiches and caprese salads!! Plenty of basil right now, too! Fresh chopped salsa here we come! There was even a little cilantro on the stand last time I looked.

The first crops from Brittany's Upswing Farm field in Holliston are ready - the hot peppers, sweet peppers, and eggplant are all coming from there! She has been a drought-time hero, bringing water to the peppers and eggplants and our fall brassica planting. 

We have even had some sweet corn at the farmstand! That is not a promise that we will have it when you stop by - but wow did Britt make some delicious tortizzas with salsa, cheese, white onion, green pepper, and corn cut off the cob. wow!

The crew has been persevering without complaint here at the farm. We are soaked with sweat but enjoying every tiny breeze that goes by, harvesting, harvesting, harvesting and trying to keep the farm alive without rain! We appreciate your support! Tell a friend who has never been! It's the height of the season and we have enough veggies for everyone!

 

Posted 7/26/2016 8:39am by Christy and Chris Kantlehner.

Hello Everyone,

The drought is real.  We've been running water at the fields at White Barn almost non-stop for about a week.  The sandy soil dries quickly, and needs lots of water to maintain the microbial system that makes nutrients available to our plants and provides water to fill their cells, giving them the strength to stand tall in this oppressive heat.  Irrigation is a blessing.  Sure its time consuming and expensive, but it's better than not having it!

Up at Upswing, we've got a different situation.  Our only water is an outlet of town water that flows at a rate of 5gallons/minute.  A vegetable farm performs at it's best with about 1" of water (rain or otherwise) each week, and for some crops, 2" is ideal.  For one acre that's 27,000 gallons of water, or at a flow rate of 5 gallons/minute, 90 hours of irrigation.  Because we are growing on 4 acres up there, it would be impossible to give that desired amount to our crops each week.  Plus it would be VERY expensive.

Luckily, your farmers aren't completely crazy (although we chose this profession, so you do have to wonder . . .) and we chose mostly crops that can handle hotter, drier condition to grow up there.  Melons, Winter Squash and Sweet Potatoes are all broad-leaf, heat-loving plants that can thrive in reduced moisture, high heat environments.  They love a good inch of rain each week like the rest of them, but even in this drought they are still growing strong.

The peppers, eggplants and fall cabbages/broccoli/brussles need a little help.  We've been filling tanks on a trailer and driving them up hill, connecting them to drip irrigation that lines the beds of the pepper and eggplants and slowly providing a minimal amount of water.  It's enough to encourage a little bit of new growth, and keep the fruits from shriveling up, but we could still use a good soaking of rain.

Today we are trying to pump out of a 275 gallon tank off the back of the pick-up feeding into a garden hose and watering by hand.  It's a lot of work, but it's actually a faster application than the drip system, and we can be doing it in conjunction with he drip system, allowing for an extra 1000 gallons of water or so to be applied.

So your melons might be a little smaller (but will definitely be extra sweet), and your peppers and eggplants somewhat fewer than what we hoped, but we are making it work.  And the rest of the crops at the White Barn Fields are looking great!!  

Everyone think rainy thoughts.  I'm sure your yards and gardens could use a good soaking too!!

Don't forget to sign up for your flower share this week!
For just $90 you can enjoy 10 weeks of exquisite flowers, available for pickup once/week at the farm stand.  A great addition to your CSA Vegetable Share.

Why fresh, local flowers, grown with organic methods? 

• Fresh Flowers Last Longer.  When you sign up for a share, you will know that your flowers have been recently picked, either the day of the share, or the day before.  Fresh flowers have life and vigor, and can last a whole week long.

• Local Flowers are Grown Ethically.  Lots of flowers sold in retail stores are grown in countries that don't protect worker rights.  The flowers are frequently shipped multiple times around the world.  (Eg. roses grown in Brazil, sold in the US, usually end up in Denmark at the flower exchange first . . . ) 

• Flowers grown with organic methods preserve the integrity of the local environment.  We all know that pesticides and herbicides are devastating waterways and ecosystems, endangering important ecological processes and species - like bees!  Our flowers are right next to some of the Franklin Honey Company Hives that are kept at White Barn Farm, and it's a joy to watch the bees happily working the flowers all day.  Plus, you know when you take the flowers home and take a big sniff, you won't be breathing in any hidden chemicals!

We really hope you choose to celebrate the rest of summer with a flower share.  We love growing and arranging flowers.  We believe that beauty can bring peace of mind and a sense of presence, improving our ability to appreciate each moment and take stock in the simple things that make life enjoyable.  

If you would like to sign up for a flower share, please complete this from

Details:

Pick up Locations

White Barn Farm
Tuesdays from 12pm-6pm
458 South St, Wrentham. MA

Upswing Farm
Thursdays from 1pm-6pm
28 South St, Ashland, MA

Cost

$90 for 10 weeks
one bouquet/week

 

Now, onto the CSA Vegetable share this week.

What's in the Share:

Carrots

Onions - The variety this week is Ailsa Craig, and awesome onion you can enjoy in any recipe that calls for onion.  Use extra onion because the sweet, complex, not overly pungent flavor of these onions is so enjoyable!  Store in a plastic bag in the fridge for up to 3 weeks!

Cucumber - I know, more cukes - you can do it!  Just eat them like apples!

Potatoes

Kale or Chard - The New York Times loves kale recipes.  Check out this Tuscan Kale Salad recipe.

Lettuce

Basil

The First Green Pepper!  I had sautéed kale and green pepper with BBQ sauce as a part of supper last night and it was pretty awesome. 

Cabbage and/or Kohlrabi- Hot weather is a great time to make a good slaw, cool it down in the fridge and enjoy in the shade!

The First Tomato - Don't worry, there are so, so many more to come.

Garlic - You are spoiled, this might be the best garlic in Massachusetts

 

We hope you enjoy!!

Posted 7/19/2016 7:27pm by Christy and Chris Kantlehner.

Well, not only are our fields overflowing with vegetables, they are also overflowering with lovely summer blooms!  Farmer Christy is crafting over 100 unique bouquets each week, with only flowers grown on the farm and we want them to find a special space in your home.  

We are offering special edition flower shares for sale starting next week!
For just $90 you can enjoy 10 weeks of exquisite flowers, available for pickup once/week at the farm stand.  A great addition to your CSA Vegetable Share.

Why fresh, local flowers, grown with organic methods? 

• Fresh Flowers Last Longer.  When you sign up for a share, you will know that your flowers have been recently picked, either the day of the share, or the day before.  Fresh flowers have life and vigor, and can last a whole week long.

• Local Flowers are Grown Ethically.  Lots of flowers sold in retail stores are grown in countries that don't protect worker rights.  The flowers are frequently shipped multiple times around the world.  (Eg. roses grown in Brazil, sold in the US, usually end up in Denmark at the flower exchange first . . . ) 

• Flowers grown with organic methods preserve the integrity of the local environment.  We all know that pesticides and herbicides are devastating waterways and ecosystems, endangering important ecological processes and species - like bees!  Our flowers are right next to some of the Franklin Honey Company Hives that are kept at White Barn Farm, and it's a joy to watch the bees happily working the flowers all day.  Plus, you know when you take the flowers home and take a big sniff, you won't be breathing in any hidden chemicals!

We really hope you choose to celebrate the rest of summer with a flower share.  We love growing and arranging flowers.  We believe that beauty can bring peace of mind and a sense of presence, improving our ability to appreciate each moment and take stock in the simple things that make life enjoyable.  

If you would like to sign up for a flower share, please complete this from

Details:

Pick up Locations

White Barn Farm
Tuesdays from 12pm-6pm
458 South St, Wrentham. MA

Upswing Farm
Thursdays from 1pm-6pm
28 South St, Ashland, MA

Cost

$90 for 10 weeks
one bouquet/week

 

Now, onto the CSA Vegetable share this week.

What's in the Share:

Beets - Still not sure what to do with beets?  How about 31 Recipe ideas from Bon Appetit.

Onions - The variety this week is Ailsa Craig, and awesome onion you can enjoy in any recipe that calls for onion.  Use extra onion because the sweet, complex, not overly pungent flavor of these onions is so enjoyable!  Cut the greens off and store in a plastic bag in the fridge for up to 3 weeks!

Cucumber - Have you tried the fridge pickles yet?  So easy . . . if you've already eaten some you can just cut up new cucumbers and put them in the same pickle juice left over from the first batch!

Zucchini - Zucchini bread, anyone?  This recipe looks like a winner.

Potatoes

Kale - The New York Times loves kale recipes.  Check out this Tuscan Kale Salad recipe.

Lettuce - Ever wanted to try grilling romaine lettuce?  Here's how.

Celery - Our celery has great flavor - not overly watery, and would be great with fennel in the 3rd recipes on this site with ideas on what to do with celery.

Fennel - 13 Fennel recipes even a licorice hater will love.

 

We hope you enjoy!!

Posted 7/13/2016 7:12pm by Christy and Chris Kantlehner.

Hi All,

So sorry for the on this email.  By now, you have all picked up your share and seen what's in it.  And I'm pretty sure you are happy - its an awesome share!  Talk about fresh, beautiful and easy to use!  You're probably snacking on a awesome salad, roasted zucchini and onions right now.  

When planning the CSA share share (i.e., what to grow and when) a lot of different factors come in to play: what can we grow based on our climate and season, what is hard to grow, what is easy to grow, what is popular, what will make a diverse share, what will be interesting, what will be comfortable, what will get people excited about something new . . . its definitely a little bit of an art planning out a CSA.  

And then nature takes its course, and life, with all it's complications, does it's best to let us know that we can plan all we want, but we've also just got to go with the flow.  Lest week we had a more challenging share, with things like radicchio, bok choy and beets.  Challenging for some, not all, but we are well aware that these vegetables appeal to different pallets in different ways.  We try to balance our shares with very popular items and new items each week, but last week just ended up being a cool, try news things, be creative kind of week.

We could have given you potatoes last week, but there just wouldn't have been as many, the carrots would have been smaller and so we chose to hold off . . . we hope you feel it's worth the weight!  Pun intended :)

Here's the share, I'm going to go light on the recipes this week, since I think you can handle this one on your own.

Carrots

New Potatoes

Kale - Try this fresh cool way to enjoy Kale posted a few years back in the NY Times. My mom makes this all the time: Kale Tabbouleh

Arugula

Lettuce

Cucumber - Besides a few slicers there are a bunch of salt and pepper cucumbers in your share. These are very sweet little cukes, great for snacking, but if you want to try something quick and easy, why not do some fridge pickles?  Chris and Christy just slice their's up, put them in jars and cover with Rice Wine Vinegar.  You can enjoy within a half hour, and they will last for a month in the fridge.  

Zucchini 

Fresh Onions

Basil -  Too much?  Try putting your basil bunch onto a glass of water and enjoying as a bouquet before using!  Not sure what to do, here's 34 Basil Recipes to help you use this bunch, probably the last for a while.

Eggplant - The first one of the season!  The plants have all put out one early eggplant, it will be a while before we have more, so enjoy this while you can!  If you think you don't like eggplant, try one of these 10 Ways to Cook Eggplant.

An Awesome Bulb of Fresh Garlic!!!!!  Use a little chopped up in your pickles . . . use a little with everything!  Fresh garlic should be stored on the counter, just like regular garlic and used within two weeks.

Enjoy!

Posted 7/5/2016 12:51pm by Christy and Chris Kantlehner.

Hello Everyone,

We hope your enjoyed your 4th of July Holiday share!  We've got a really cool share with some pretty unique vegetables this week.  Some you've seen already this year, some might be totally new to you.  I'll try and include a lot of useful tips for using up all these lovely vegetables this week.  I apologize for the late delivery of this email - it was a busy weekend and a long morning, but better late than never!

The Share

Zucchini - One of my favorite ways to use up some of the larger zucchini that come our way during the height of the season is Zucchini Fritters!  It's more work than just slicing and grilling, but these fritters make for an awesome meal on their own!

Cucumber -  You'll all be getting some green and some small yellow cucumbers in your share.  These little yellow cucumbers are called Salt and Pepper and they are some of the tastiest cucumbers you'll ever have.  No recipe needed, just enjoy these little cuties as a sweet snack all on their own!

Beets - Want to get more creative this week?  Try these Beet, Goat Cheese and Honey Tarts!  They are awesome as an appetizer, or even as a small meal of their own.  They are followed by 29 more beet recipes that are a lot of fun to peruse!

Kohlrabi - Still note sure how to use your kohlrabi?  Here's another Kohlrabi 101 lesson!

Mini Onions - Although they are incredibly special and are great grilled and enjoyed on their own, you can just use these little cuties in any recipe that calls for onion!  The greens can be used like scallions too!

Basil - I know, it's a lot of basil now, but just so you know, there is a looming, scary, inescapable disease that affects all basil in New England that is coming our way: downy mildew.  Only recently (in the past few year) has it become so prevalent and predictable.  We grow "resistant" varieties and plant many successions so our basil stays young and healthy, but come August, it's very hard for an organic farmer to keep a basil plant healthy.  So enjoy what you have now, make some pesto and freeze it!  You'll be glad to have it later in the season, or even this winter.  One of my favorite winter foods is a fried egg with pesto on toast.

Lettuce - The lettuce is a little more bitter this week than in previous weeks because of the hot and dry spells we had while it was developing.  Plan on using a creamier dressing, or use in wraps and sandwiches for a little extra flavor.

Radicchio - I'm going to rely on Martha for this one.  Radicchio is a very beautiful Italian green you frequently see in mesclun salad mixes.  Check out these many recipes and see if one strikes your fancy!

Broccoli - This broccoli is the best I have every picked, and in July!  Please enjoy however you like Broccoli.

Bok Choy - No, this is not a special "swiss cheese bok choy"  these heads, although lovely and tender, have been hosts to some flea beetle, a small black spec of an insect that loves tender, leafy brassica greens.  It will not affect the flavor or quality of the bok choy, so not to worry!   Try grilling it, if you haven't yet!

Fennel- Martha to the rescue again.  I can eat a whole head of fennel raw.  It's excellent for your digestive system, but there are lots of other uses.  Check out these 25 ideas!

 

I hope you all enjoy this share.  If do something awesome with your veggies, send us a picture and we might post to our Facebook page to inspire other people in our community to cook creatively with White Barn Farm veggies!

Enjoy!

 

Posted 6/29/2016 3:58pm by Christy and Chris Kantlehner.

Well it is hard to believe that June is nearly up! But indeed it is and the fields are starting to show it! The first sunflowers are blooming! We dug our first precious little new potatoes! Fresh onions and peas and carrots are on the farmstand. and that's just the tip of the iceberg!

Two Important Notes:
 
No Jordan Brothers Seafood on Friday, July 1st
 
The farmstand is closed on Sunday, July 3rd
 
cabbage
 
There are all the fixings you need to contribute to a lovely holiday BBQ. Zucchini, fennel, and fresh onions for grilling, Cabbage for cole slaw, Scallions and Basil to jazz up any slaw, marinade, salad dressing, or new potato salad. Don't miss the garlic scapes - the curly-Q flower buds of the garlic plant - they are the garlic du jour. Their season is ending soon, so get that fresh garlic flavor while it lasts. You can even make a garlic scape pesto to preserve them even longer. We just chop up the scapes, put them in olive oil, and add coarsely chopped kale for a great side or pizza topping or omelet ingredient or veggie burrito filling. Make sure to try all the different types of cucumbers we grow. Now is also the time to roast golden and red beets side by side to taste and compare!
 
Don't miss the flower bouquets this week. Our flower field is really beginning to come into its own :)
 
Thanks to all of you for supporting our local business. We are so proud to grow good food for you to eat! 
 
Have a wonderful and delicious holiday!
From the whole team at "Superfarm"