<< Back to main

Last Week at the Tent! Find us in the Barn starting Nov 2

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

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

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

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

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

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

Hours November 2 - December 23:

 Friday: 10am to 6pm

Saturday & Sunday: 10am to 4pm

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

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

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

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

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

Frisee Salad with Pears and Dried Cherries

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

Squash-Celery Root Soup

Easy Celery Root Puree

Roasted Radicchio

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

Escarole Salad

Butternut Squash and Sage Lasagna

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

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

This week is the last week of the CSA

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

Fall Share

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

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