Welcome to the blog.
Posted 9/19/2017 8:40pm by Christy and Chris Kantlehner.

Happy rainy Tuesday! If you missed getting your box come get it at the farmstand during Windy Wednesday!

We sure hope that picking up your share brightens your day! We've got a great line-up for you in this week's box. The start of fall produce begins! But, there are still some great summer finds in there as well. 

  • spaghetti squash
  • dill
  • radicchio
  • baby kale
  • carrots
  • eggplant
  • garlic
  • broccoli
  • snack peppers
  • Kohlrabi

Spaghetti Squash Fritters make a great quick finger food and are a great Meatless Monday (or Tuesday or Wednesday...) option! You can substitute the spinach in this recipe with the kale in your share! 

This weather is perfect for a big pot of Ratatouille! Toss in your eggplant, a few of those peppers, a bit of zucchini, garlic, tomatoes, and a bunch of herbs. Do you have a favorite ratatouille recipe that is different from this one? What else do you put in it? For a simple pizza topping/calzone filling try roasting eggplant slices on a baking sheet at 425 or so - toss with plenty of olive oil and good pinches salt at the beginning.

That gorgeous red and white cabbage looking vegetable (BUT IT'S NOT!) in your share is radicchio. RAD-EEK-EEE-O If you just try to eat it as is, you may find that it has a bit of a bitter taste, but once tamed, it can balance all sorts of flavors in your meals! Here's a delicious and simple Grilled Pear and Radicchio Salad to try! You can also just slice it in thin ribbons and add to your salad mix. Don't feel you have to use the whole head at once (some of these had some beautiful heft to them!) - it stores pretty well - You can just cut off a slab at a time and slice it into ribbons to add color, vibrance, and a bitter element to your greens.

If you have never tried kohlrabi - the little light green UFO with leaves sticking out the top - try just peeling off the skin and eating it raw (I usually cut off the root end to create a flat surface for the cutting board then lop off the sides with a big knife). You can do veggie sticks, matchsticks as part of a salad or slaw, or even shave super thin rounds on a mandolin and try to make Benjamin Sukle's Kohlrabi Caesar Salad (one of our chef customers at Oberlin restaurant in Providence). People always ask if the greens are edible. Yes is the short answer. I suppose you can try cooking the leaves like collard greens, but only if you really looooove greens! The baby Red Russian kale in the share this week will probably taste like candy in comparison :)

knock, knock. who's there? CARROT! stored in a plastic bag in the fridge they should last for ages so clear out something you are never going to eat and just stack up the carrots. we finally got good at growing carrots, ok? Are you a shredder or a slicer - for adding carrots to a salad? What about juice? Cake? Muffins? Carrot ginger soup (my secret addition to my best version, besides delicious stock of course, was a sweet potato!) carrot pickles - like the ones in costa rica with the peppers and cauliflower? Giardiniera

There are so many ways to use that fresh dill in your share - pairs beautifully with lemon and a piece of grilled fish, perfect addition to a salad, in a yogurt-dill sauce, the list goes on and on! And if you don't think you will use it all this week, you can preserve it for later

Let us know how this week's share goes? What's been your favorite addition to your box so far? 

Enjoy this fresh produce and thank you for supporting White Barn Farm!!

Written by Lauryn Blakesley (accompanied by several interjections from Farmer Christy!)

Here's your chance to see the farm! Come to the Harvest Moonshine Festival this Sunday, Sept. 24th, 3pm-7pm. Legit bands. White Barn Farm activities and veggie stand. Advance tickets $15/ticket or $12.50 per person for groups of 10 or more. kids under 12 FREE! Wear your dancing feet, bring a picnic and chairs! but leave pets at home :)

 You all already support the heck out of this farm, but you can tell your pals - this is an important Farm Fundraiser! Gotta make that FSA Loan payment, ya know!



Posted 9/13/2017 7:08am by Christy and Chris Kantlehner.

Hello CSA friends! 

We hope you enjoyed your first CSA box last week! 

We're already on week 2 of the CSA and we've got a great assortment of produce for you this week! 

Here's what's in your box:

  • Mixed tomatoes
  • Cilantro
  • Mustard Greens
  • Hot Peppers (an assortment)
  • Scallions
  • Watermelon
  • Carrots
  • Napa cabbage
  • Sweet peppers

One of our regulars sent over a recipe this week for a Last Gasp of Summer Lemon Tomato Tart, so a huge thanks to Phil for sharing this recipe with us! Grab some fresh garlic at the stand and use the tomatoes in your share! 

Mustard greens are delicious salad greens or sauteed and served as a side to a savory dish, but if you'd rather incorporate them into a dish, try this White Bean Stew. Try substituting the scallions in your share for the onion in the recipe. Also, for that thyme that the recipe calls for, pick up a plant at the farmstand. You can use the thyme and then plant it right now in your garden as a perennial that you can enjoy next year and through the fall, too! 

It's the perfect time for a crockpot pulled pork dish. Put on your favorite BBQ pulled pork and then serve it with a side of this Cabbage Apple Winter Slaw. Use your napa cabbage, add some in-season apples and carrots!  

As for the hot peppers, we gave some tips for hot pepper uses in last week's newsletter, including a recipe for hot sauce. Give it a read and keep us posted on how you enjoy yours! 

Let us know what new dishes you try this week! 


Posted 9/7/2017 7:59am by Christy and Chris Kantlehner.

Hey farm friends! 

It's Lauryn here! I literally got giddy getting ready to write this email because tomatoes and hot peppers are two of my favorite things - especially when there is big variety of them. And if you step into the farmstand these days, variety is what you'll see! And colors. Lots of beautiful, vibrant colors. 

With this weather, the tomato season is waning fast and while there may not be a large overflow at this time of year, there are still plenty to choose from. Sauce tomatoes are at the stand and ready to buy at $20/flat. They are first come, first served, so grab them while you can. 

For tomatoes, I personally am a tomato freezer. I like to blanch my tomatoes and peel them, line them on a cookie sheet, flash freeze them (so they don't all stick together) and then load them into a freezer safe ziploc bag. They store great in the freezer for a long time (mine are usually used by March;). I pull them out, defrost them and load them up into chilis, tomato sauce, tacos and enchiladas, stews, you name it. 

As for the hot peppers, there are loads of them.  This year, try making a hot sauce! It stores beautifully for months in your fridge, no need to preserve. The variety of peppers at the farmstand is large; we've got thai chile, habanero, serrano, jalapeno, even ghost peppers to add a little extra heat! One of the best parts of creating a hot pepper sauce is that it is just that - a creation. Add hotter peppers for a hotter sauce, or keep it heavy on the jalapenos for a bit miler of a hot sauce. 

Here is a good step-by-step tutorial on making a hot sauce

Let us know what pepper mix you end up using and how yours turns out! 

A few more ideas for those hot pepper finds: 

Cayenne - best for ristras (stringing)
Hot wax - great for pickled hot pepper rings
Thai hot - good for drying to make red curry paste
Anaheim - the green chile of southwest cuisine
Cherry bomb - excellent for pickled rings or pickled stuffed peppers

Okay, time to switch gears...let's talk about PERENNIALS! 

Christy mentioned that it is a great time of year to get some perennials established for you to enjoy next spring and summer and for years to come. WHAT?! How can it be planting time again? Totally worth it. 

Good news - the farmstand is loaded up with perennials for you to pick up and plant this weekend! And the ground will be nice and wet and ready dig into. ;) 

Perennials at White Barn Farm: 
6-inch pot perennials - $10
Echinops (aka Globe Thistle)
Eupatorium - Joe Pye Weed
Helianthus Maximiliani - Maximilian's Sunflower
Culinary and/or Ornamental Sages - Purple Garden Sage, Berrgarten, Tri-Color
Larger pot perennials - $12
4-inch pot perennials - $4.50
Freshen up your garden and landscaping now for next year! 
Events at White Barn Farm
Also to note this week...we've got two events coming up this month on the farm.  

September 14th (5:30-6:30) Just a few more spots available. Grab some friends and join us for Wine and Design! We'll provide the flowers, you bring the wine. Attend this flower arranging workshop and evening out with Laurene Hulbig (our flower designer extraordinaire) at the farm. Enjoy a glass of BYO wine, take a walk  around the farm's flower fields and then Laurene will lead a design workshop while you create your own bouquet to take home. Sign up for the evening here or at the farmstand. 

Tickets are $30 per person. You can bring money or a check to the farmstand or mail it to the farm at: 

P.O. Box 207 Wrentham, MA 02093

September 24th (3-7 p.m.) - With great pleasure we present THE HARVEST MOONSHINE! Join us for an extraordinary concert and community experience featuring Billy Wylder,Danielle Miraglia and more! The festivity will include great live sets, community art making, drum circle, local food, farm tours, pumpkin picking, and a bountiful harvest farm stand! Instruments, friends, & lovers all welcome :)

All proceeds will benefit White Barn Farm. Your attendance supports the sustainability of the organic family run farm and protects the land and community food source. Advance tickets only $15, children 12 and under free: 

Make sure to stop by the farmstand or the Medfield Farmers' Market (Thursday 2-6:30) this week and enjoy everything that this summer still has to offer!  10-6 T-F and 10-2 S and Su! 


Posted 9/6/2017 7:20am by Christy and Chris Kantlehner.

Hey there Fall CSA members! 

Thank you so much for all of your support in joining the CSA! We hope that you enjoy the variety that comes in your box each week and have some fun experimenting with some new finds that you may not have picked up at the stand otherwise. 

Each week you'll get an email with some recipe ideas for the produce in your box. Many of these recipes are our favorites that we have enjoyed over the years and many of them are suggestions from past and present CSA members. So...send us your successes when you are enjoying your boxes. We'd love to share them with the group! And let us know how you like the recipes we include. 

****If you forgot to pick up your CSA share today, you can stop by the farmstand during regular hours (10 a.m. - 6 p.m.) on Wednesday to grab your box! (We will not donate forgotten shares until Thursday night this week since it was the first week/Tuesday after Labor Day/first day of school for lots)

Now onto the fun. Here is your first week of the 2017 Fall Boxed CSA Share: 

  • arugula
  • sweet peppers
  • carrots
  • lettuce
  • cucumbers
  • cherry tomatoes
  • summer squash
  • hot peppers (2-3 of your choosing)
  • banana peppers
  • scallions

Give this Summer Squash and Corn Chowder a try with that squash and those scallions in your share. We are hoping to get some more sweet corn from Cook's Valley Farm, so you might be able to grab it from the farmstand while you're there. And the bacon - we've got bacon! - so just ask at the stand and they'll grab it for you. 

Sliced banana peppers are delicious on sandwiches, in tacos, on pizza, and on salads. I love to do a quick pickle with them to make them last a bit longer in the refrigerator (they'll last about 3 months this way.) Enjoy!  

We've added a few more cheeses to the farmstand, in particular a cheddar from Narragansett Creamery. Create a delicious salad with this one (or stick with the ever delicious chevre). Add your lettuce, sliced cukes, cherry tomatoes (if they make it home), carrotsarugula, and peppers, too! 

And if you need a nice comfort meal with the rain on the way this week, stuffed peppers are always a hit! What way do you make yours? Here is basic stuffed pepper recipe for you to try! 

If you haven't already, you can follow us on Facebook to keep up to date with some of the events that we will be having at the farm and take a second to sign up for our general email here

Hope you have a great week! 

Posted 8/31/2017 6:03pm by Christy and Chris Kantlehner.

It's that time of year again! Back-To-School! Hopefully everyone got their fill of summer (if that is even possible) and is ready for the upcoming fall.

But...don't worry, the plants aren't quite ready to begin a brand new season either, so you won't notice many differences at the farmstand. In fact, we've brought over some watermelons from Langwater Farm in Easton, MA - we'd say that's indicative of summer. ;) 

Before we start with some fun back-to-school and picnic recipes, we want to share with you a few pictures of our farm-to-table event that we had at the farm last weekend - A Tasting in the Field. 

A huge THANK YOU to everyone that attended. We had an incredible night. The weather could not have been any better, the company was the best, and the ambiance was indescribable. Chef T.J. and his team pulled off an amazing culinary event and we were so honored to be the host farm. Don't worry, if you weren't able to attend, stay tuned for more events like this in the future. It was AWESOME and we will definitely be doing it again! 

This week the farmstand (and the tent at the Medfield Farmers' Market) is filled with: 

  • Watermelons
  • Lettuce - a bunch of varieties
  • Arugula - it's pretty much perfect right now, so grab some! 
  • Summer squash and zucchini 
  • Shishito peppers - 2 pints for $5
  • Assorted sweet and hot peppers
  • TOMATOES! - loads of different heirloom varities of all shapes and sizes and the cherry tomato pints are even 2 for $6! 
  • Eggplant - large and baby (the baby are 2 pints for $5)
  • Potatoes
  • Celery
  • Carrots 
  • And so much more...

If you are packing lunches for a little one or even for yourself, make it easy - grab your fresh veggies here. Cut up carrot sticks and celery ahead of time and add some cherry tomatoes to their lunch box. 

Not that you need to add any flavor to these vegetables, but here's a Homemade Ranch Dip to try! 

And don't forget the flowers! You'll find all different colors and varieties at the stand. If you're looking for something in particular, just reach out. 

If you have events coming up or just want to butter up your children's teachers and bus drivers, you can purchase a DIY Bucket of flowers and then create your own bouquets. If you are flexible about colors and specific flowers you are welcome to order a White Barn Farm selection of seasonal blooms. This is perfect if you are having a special event or even a backyard BBQ to decorate for, you can order a bucket of flowers to pick up at the farmstand. Each 2-gallon bucket will be filled with assorted stems - greens, filler flowers and the gorgeous sensations that are found in abundance in our fields. We cannot promise certain colors or flowers - you have to be up for what is in season and we promise they will be fresh, local, and beautiful. Each bucket has enough stems to fill about 8-10 mason jars depending on your arrangements. The cost of a bucket of flowers is $50. 

Laurene will be leading a Wine and Design workshop on September 14th from 5:30 - 6:30 p.m. at the farm. There are still spots available if you'd like to sign up. We'd love to have you! Here are a few more details: 

Grab some friends and join us for Wine and Design! We'll provide the flowers, you bring the wine. Attend this flower arranging workshop and evening out with Laurene Hulbig (our flower designer extraordinaire) at the farm. Enjoy a glass of BYO wine, take a walk  around the farm's flower fields and then Laurene will lead a design workshop while you create your own bouquet to take home. Sign up for the evening here or at the farmstand. 

Tickets are $30 per person. You can bring money or a check to the farmstand or mail it to the farm at: 

P.O. Box 207 Wrentham, MA 02093

Stay tuned for more events coming this fall and a bunch of other farmstand news. For now, visit us at our Wrentham farmstand from 10-6 p.m. Tuesday - Friday and 10 - 2 p.m. Saturday and Sunday or at the Medfield Farmers' Market on Thursdays from 2 - 6:30 p.m.! 

Posted 8/25/2017 7:04am by Christy and Chris Kantlehner.

Hey all! 

We hope you have been enjoying these gorgeous summer days! Sure, it's been hot, but it is summer after all. These hot temperatures = ripening tomatoes and there are plenty. You can even pick your own cherry tomatoes by the farmstand. Best part about picking your own cherry tomatoes? The tomato plants don't tell if you happen to sneak a few while picking. ;)

Stop by the farmstand to pick up a pint box or a bucket and pick to your heart's delight. $3.50/pint box (eat as many as you like while you pick)

The hot temps also = ripening melons. If you haven't enjoyed our cantaloupes yet, you're missing out. They are pretty incredible if we do say so ourselves. Perfectly ripe and incredibly sweet.

All this talk about hot summer temperatures is great, but fall will be here before we know it and that is great, too! We've got a ton of fall crops and offerings. Plenty to fill our 100 CSA boxes. 

Fall and Winter CSA

Our boxed CSA sign-up is ready to go. If you aren't familiar with our boxed CSA, you can read more about it on our website. The First pick-up is Tuesday after Labor Day (September 5th) and every Tuesday after that for 6 weeks. After that our winter boxed CSA starts. You can sign up for both if you want to have fresh and local produce to carry you through the winter!

Joining a boxed CSA is a great way to support the farm and at the same time broaden your horizons. There may be vegetables in your box that you aren't quite sure what to do with, but that's the beauty of it all. You'll discover new recipes and foods that your family enjoys. We'll make sure you have ideas in a CSA email that will be delivered every time you pick up your box. And you can always reach out to us for more ideas! 

Questions? Just shoot us an email at

And if you're ready to sign up, fill out this form

Flowers at White Barn Farm

Stay tuned for an email later this weekend with information about all of our flower offerings. Bottomline - we've got flowers galore. If you need a pre-made bouquet, we've got it. Don't want a pre-made bouquet? No worries! We've got flower stems and bunches that have been created so you can make your own bouquets at home. We also have a bucket option available and pick-your-own flowers. Zinnias are coming on, cosmos are blooming, there are specialty basils and pineapple sage for filler. Black-Eyed Susans and Silky Mix Asclepias are in full glory! This is a cultivated milkweed that also hosts monarch butterflies - there was a caterpillar feeding away yesterday and always adult monarchs flitting about as you pick. 

Stop by the farmstand TODAY (Friday 8/25) from 1-4 p.m. to see Laurene making bouquets. She will be available to put together any of the DIY "straight bunches" that you can select from the display and get a bit of design help creating your own bouquets. 

Also, save-the-date! September 14th - Grab some friends and join us for Wine and Design! We'll provide the flowers, you bring the wine. Attend this flower arranging workshop and evening out with Laurene Hulbig (our flower designer extraordinaire) at the farm. Enjoy a glass of BYO wine, take a walk  around the farm's flower fields and then Laurene will lead a design workshop while you create your own bouquet to take home. Sign up for the evening here or at the farmstand. 

Tickets are $30 per person. You can bring money or a check to the farmstand or mail it to the farm at: 

P.O. Box 207 Wrentham, MA 02093

Make sure to visit us at the farmstand this week! We are stocked with a variety of summer favorites. 

Farmstand Hours:
Tuesday - Friday 10 a.m. - 6 p.m.
Saturday - Sunday 10 a.m. - 2 p.m. 

*Jordan Brothers Seafood will be at the stand from 2-6 p.m. on Tuesdays and Fridays

Medfield Farmers' Market: Thursdays from 2-6:30 p.m. 

Farmstand Specials this week: 

Cherry tomatoes: 2 pints for $6 

PYO Cherry tomatoes: $3/pint

Lettuce: 2 bunches for $4

Shishito peppers: 2 pints for $5

Featured Recipe of the Week

Basic Roasted Eggplant with 3 Eggplant Salad Ideas

Eggplant with Tomato and Basil, Eggplant Salad with Chickpeas and Feta and last but not least, Curried Eggplant Salad with Peas and Cashews. 

Let us know what you think! 

What recipes have you been cooking up this summer?! 


Posted 8/17/2017 11:02am by Christy and Chris Kantlehner.

Happy mid-summer everyone! 

We've been harvesting as fast as possible these days and stocking the farmstand with tomatoes, peppers, summer squash, eggplant, beans, MELONS, and the list goes on and on! The farmstand has been hopping and there is a bunch of news to share, so keep reading. :) 

Field Ripened organically grown cantaloupes!!!

Tomatoes make everyone happy and they sure are flowing right now(see below for your free instant smile). There are all colors, shapes and sizes! 

Farmstand Specials....

Cherry tomatoes - 2 pints for $6! 

Lettuce - 2/$4

Shishito peppers - 2 pints for $5 <-- These sweet peppers are DELICIOUS simply grilled or blackened in your cast iron skillet. 

The farmstand in Wrentham is stocked and so is the stand that we have at the Medfield Farmers' Market on Thursday's from 2:00 - 6:30 p.m. Come and visit us! 

It would only be natural to include a tomato recipe in this newsletter, so we asked Farmer Chris what his favorite tomato variety was at the moment. His answer - Cherokee Purple! Keep an eye out for these at the stand. Their looks are deceiving because the pink/purple outside gives way to a super rich, deep purple flesh. 

And for recipe - keep it simple. Just some Iggy's bread, tomato slices and a bit of mayo is all you need! What's your favorite simple way to enjoy a tomato? 

That said, we've got fresh mozzerella from Naragansett Creamery and fresh picked basil. Add tomatoes and a bit of balsalmic and you've got the perfect summer salad. 

I'm throwing a zucchini recipe in here this week because I tried it for the first time last week and it was super simple, delicious and a great meatless option - Crispy Garlic Parmasean Zucchini Boats. Even better - most, if not all of the ingredients are ones you can grab at the farmstand. Here's your shopping list: 4 medium zucchini, fresh basil, fresh parsley, garlic, and grab some Atwell's Gold cheese to shred and substitute for the parmasean! Enjoy! 


Out PYO flower field is in full bloom these days, so grab your scissors and head on over to grab some flowers or choose from our Laurene-made, gorgeous bouquets at the farmstand!  

If you love creating your own bouquets, you can stop by our pop-up flower tent today (Thursday) where Laurene will be making 10-stem bunches of flowers that you can buy - 3 bunches for $15. Take them home and create your own bouquets for your family and friends at home! 

In Other News...

***If you have signed up for A Tasting in the Field on August 26th, thank you! We can't wait to put on this event and share an incredible evening enjoying a delicious menu put together by T.J. Gianfrancesco in the fields of White Barn Farm!

Please stop by with payment by August 21st or let us know if you are sending it it via mail. 

The event is SOLD OUT at this point, but if you'd like to be added to the waiting list, just shoot us an email at and we'll let you know if a spot becomes available. 

Fall/Winter CSA Sign-Ups - So we get it, it is only August, BUT fall is just around the corner and coming quickly. Check out the details for our fall/winter boxed CSA. If you have any questions, feel free to send us an email!  

Posted 8/8/2017 10:27am by Christy and Chris Kantlehner.

Hey everyone! 

This is Lauryn here! I've been helping Chris and Christy get the farm news out for the last few weeks. So all of those requests for your favorite ways to use the fresh produce and local goods at the farmstand - yep, that's me! 

I'm going to put if out of my very favorite things to do in the summer is to pickle. Well, not just pickle. I love a good salsa, jam, and most especially a hot pepper jelly (I've FINALLY perfected my recipe)! I even have a t-shirt that says, "I Eat Local Because I Can." Get it?!

Anyway, I'm here during the peak of cucumber season with a few great ways to preserve these bad boys. So, next time you're at the farmstand, grab a 1/2 bushel (or more if you are feeling super motivated) and get your pickle (and relish) on! 

Below you'll find my favorite recipe for Sweet Pickle Relish and even better, Christy's World Famous Bread and Butter Pickles! 

Sweet Pickle Relish

This is my very favorite recipe - the best that I have found so far. It is from the Ball Blue Book Guide to Preserving. You can also find the full step-by-step recipe here

Here is what you will need from the farmstand (to make about 6 - 1/2 pint jars): 

4 medium cucumbers

1 medium green pepper

1 medium red (or purple - I love using purple) pepper

1 bunch of fresh onions (you'll need 2 cups chopped)

*You'll also need to pick up some pickling salt, sugar, celery seed, mustard seed and apple cider vinegar. 

If you're new to water bath canning and need a good explanation/tutorial, you can find one here.

I love using this relish on all the classics - hot dogs, hamburgers, every other BBQ food, but I especially love it in a tuna salad. YUM! 

And now onto the best bread and butter pickle recipe you'll ever taste...

Christy here. Hello Everyone!! Here's the B&B Pickle Recipe that was shared with me by Patty Myers.

Read the whole recipe first.

If you have a dishwasher, load your pickling jars in and run it so they are waiting in there, hot, when you are ready to pack the cukes, add brine, and water-bath can your pickles. Do this if you want sealed, shelf-stable jars of pickles. If you don't have a dishwasher just make sure to wash the jars with water as hot as you can stand it before packing. If you are just going to put your pickles in the fridge - clean, cool jars are fine.

I have all sorts of notes about quantities. it looks like one brine recipe makes 5 Quarts (I recommend wide-mouth). and therefore in theory 10 pints.

the veggies:

10 Quarts Sliced Cucumbers

8 medium white sweet onions

2 large green bell peppers

4 cloves garlic - sliced

during the ice/salt phase:

1/3 cup salt (I use Kosher)

the brine:

5 cups Sugar (seriously)

3 cups Cider Vinegar

2 teaspoons turmeric powder

2 teaspoons whole celery seed

1 Tablespoon mustard seeds

the process! VERY IMPORTANT!

Find your most humongous bowl or a couple large bowls and put the sliced cukes and veggies in them. sprinkle the salt over them evenly and then cover the whole pile with ice. Let stand 3 hours. the ice should all be melted by then. drain but don't rinse.

Get your water bath canning pot 2/3 full of water and boiling. Bring the Brine to a rolling boil. I like to keep a separate saucepan of boiling water for sterilizing lids and bands.

Pack the hot jars with your sliced cukes/veg. See why I recommend wide mouth? Jam them in as best you can. Pour the brine (stirred to evenly distribute the spices) over carefully, using a ladle and one of those jar sized funnels. Make sure the brine covers all the cukes but there is still an inch of headspace at the top of the jar. I use a chopstick (sterilized in boiling water) to remove all air bubbles. If any brine gets on the mouth of the jar i use a paper towel (dipped in boiling water) to wipe the mouth clean. Use tongs to dip your NEW lid into boiling water then place on top, lined up perfectly. Grab a sterilized band and place it on top and tighten it just fingertip tight. Not tighter. Repeat until you've filled all your jars that can fit in your canning waterbath at once.

If you place cold jars into a rolling boil waterbath, the jars are likely to break, so either make sure your jars are pretty hot or let the waterbath heat up gradually once your tepid jars are lowered into the pot. There should be at least an inch of water over the tops of your jars. I start counting when the water boils with the jars submerged - boil 20 minutes. At this point you can either lift the whole basket out or use one of those groovy rubber coated jar grabber tongs to remove each jar individually. Place on a towel or cookie cooling rack and wait for that sweet sound of your lids sucking down into sealed shelf stability - ping!

Once cool, label and date the lid. you can remove the bands and wipe down the jar so it's nice and clean. If any of your lids do not suck down - put them in the fridge and eat them first.


Posted 8/3/2017 11:43am by Christy and Chris Kantlehner.

Things have been busy on the farm...and hot the past few days! The fields and greenhouses are FILLED to the brim with green - and pink and blue and yellow and red veggies and flowers and if we're speaking technically, fruits (because ya know - tomatoes and all). They are growing like crazy. 

We can't pick the cherry tomatoes fast enough. But they are at the farmstand when we do and there are plenty more ripening every day. 

We've got lots of specials and pick your own details, so listen up. Oh and that special event we told you about last week - it's happening! Keep reading for some more details. 

Farmstand Specials: 

Shishito peppers - these sweet peppers are perfect when they are simply sauteed and eaten on their own. Grab a pint and try some! 2/$5

Sunflowers - These beauties are in our pick your own field and at the farmstand. $1.50 per stem or 10/$10. Come and pick your perfect sunnies! 

Cucumbers - $1.50 per pound OR 1/2 bushel (~20 pounds) for $20

Carrots - 2 bunches/$5 - SO SWEET! 

Stay tuned for more PYO options - right now we've got a bunch of flower varieties. Cherry tomatoes, hot peppers, and green beans coming soon. Keep checking our PYO page for updates! 

The Big Event

A Tasting Out in the Field at White Barn Farm

Saturday, August 26th from 5 p.m. - 9:30 p.m.

Enjoy a farm-to-table style, 8 course tapas menu complete with local beer and wine pairings created by Chef T.J. Gianfrancesco of The Gavel Restaurant in Wrentham, MA. 

**The menu will feature locally grown and produced ingredients from White Barn Farm and other local farms and producers. 

More information here

40 Tickets are available. To sign up for tickets, fill out this form. You'll need to bring your payment to the farmstand on South Street (1A) in Wrentham or mail them to the farm: 458 South Street Wrentham, MA 02093 

Suggested CSA Share 

  • Celery
  • Sunflower
  • Shishito Peppers
  • Scallions
  • New Potatoes
  • Zucchini
  • Broccoli Raab
  • Green Beans

Recipe Time...

Because guacamole season featuring fresh, local tomatoes is here, how about some spiked with celery?! Try this recipe for Celery-Spiked Guacamole with Chiles. Oh and grab a pint container at our farmstand if you don't see the lovely serranos out. There are plenty in the field for you to PYO! 

That's just to make you smile. Did it work?! 

We weren't kidding when we said the shishito peppers were delicious roasted and eaten on their own. Here are some tips on preparing them to perfection and a special sauce you may want to try. :) 

Try a one pan meal this week for dinner one night. Here is a recipe for a One-Pan Balsamic Chicken Veggie Bake that you can toy around with. The best part about a one pan dish is that aside from being a super easy (and mess free) dinner, you can substitute vegetables you love for ones you may not. Include that zucchini, green beans, and potatoes in this one! 

Annnndddd....broccoli raab has made another appearance at the farmstand. Broccoli rabe, roasted garlic, salt, pepper and olive oil. Done. AND delicious! 

Hope everyone has a great week! 

Posted 7/26/2017 6:45pm by Christy and Chris Kantlehner.

It's pretty hard to believe as we all spent the last two days in sweatshirts that we were in the middle of a heat wave last week. Well, it's true and it was a brutal week for this crew at White Barn Farm. We were sweaty and hot and definitely really, really thankful for the reprieve that Monday and Tuesday offered! 

So here is what's going on at the farm this week...

Great specials at the farmstand, a bunch of recipes to try with our suggested CSA share for the week, and a save-the-date notice for a super cool event that we're cooking up! 

Farmstand News

The rest of this week is supposed to be gorgeous weather-wise - perfect flower picking weather, so while you're at the farmstand, take a second to visit our pick-your-own flower field and cut some beautiful blooms to take home! 

Also at the farmstand this week - bunches of carrots are 2/$5. We have literally been eating these non-stop at our house. I've been peeling them as soon as I get them home and cutting them into slices and then snacking on them all day. Over the weekend we tried this homemade ranch dip, too! 

The cucumber field LOVED this rain and we are stocked up at the farmstand. If you are into preserving or just really like cucumbers - like a whole lot - you can grab a 1/2 bushel for $20 at the farmstand. Stay tuned for some great pickling and canning recipes in an email later this week! 

Peppers AND the first of our tomatoes have made their appearance at the stand - we've got purple and green bell peppers and cherry tomatoes with more to come! 

Suggested CSA Share

  • fennel
  • red torpedo onions
  • carrots
  • celery
  • kale
  • radicchio
  • zucchini
  • 2 lbs. new potatoes

Here's a recipe for a Fennel, Red Onion and Grapefruit Salad to try this week. We'd love to know what you think! 

As for the carrots and celery, slice them up and eat them as afternoon (or morning or midnight) snacks with the homemade ranch dip mentioned above. The carrots are big and sweet right now! 

Farmer Chris had a great idea for the radicchio at the farmstand this week. Grab some country pork ribs from the stand. Slow cook them in the oven in a BBQ sauce and serve with roasted new potatoes and a side of this super simple Radicchio Cabbage Slaw with Honey

The zucchini and summer squash harvest is strong this week. One of our lovely email readers sent in this recipe for a zucchini side dish:

4 zucchini sliced in 1" pieces 
1 large onion sliced 
Vege-sal or salt and pepper
Place first layer of zucchini in steamer basket.  Layer onions 
over zucchini.  Add salt and pepper to taste... repeat layering.
Steam until onion is translucent, zucchini tender, about 20 minutes. 
Mix together and drain in colander,
add butter and's yummy!
Thanks, Alison! 
How about starting your mornings off this week with kale smoothies?! Add some kale, fresh fruit (raspberries, pineapple, frozen banana!), yogurt, coconut water or milk, and dash of honey to the blender and there's your nutrient packed breakfast! 
Make sure to send over your favorite recipes. We love to try new ones! 
And last but not least....
Save the Date
Put Saturday, August 26th on your calendar - we're planning a farm-to-table style event at the farm! More details to come next week in the email. We can't wait to share it with you all!