Welcome to the blog.
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! 
Posted 7/19/2017 7:00pm by Christy and Chris Kantlehner.


Hi all! 

We hope your week has been amazing! We're in the thick of summer and on the farm that translates to an overload (in the best way possible) of fresh vegetables, flower blooms and days filled with harvesting, weeding, and watering. Tomatoes are ripening and almost ready for all of you to enjoy. We grow over 20 varieties and love to talk about them all. Keep your eyes peeled at the farmstand for opportunities to taste each of them and let us know which ones are your favorite and why! We're totally getting ahead of ourselves though. More on tomatoes in the coming weeks.

For now, let us share some of our favorite summer recipes with you (keep on reading) AND let's talk about flowers!  

Flowers, Flowers, and more...Flowers! 

The fields are filled with beautiful blooms and they are ready to be cut! We've got a bunch of ways for you to get your flower fix in the coming weeks! 

Bouquets - Laurene has been creating some incredible bouquets. The word incredible does not even do them justice. They are works of art. Each one of them fresh and different. large bouquets are $15. Small bouquets are $8 you can take them away in a White Barn Farm glass for $10! Simple straight bunches of blooms are $5.


The farmstand has been stocked with bouquets, so make sure to grab one on your way out. Bring your own mason jars or use one of ours, just keep in mind that there is a $2 deposit if you do take ours with you (which you will get back when you return it.) :) 

The Pick Your Own Flower Field is ready to go. The field near the farmstand has flowers ripe for cutting. Fill a wide mouth quart size mason jar with blooms for $10. The same deposit goes for the jars (or you can just avoid it by bringing your own.) We will stock quart size mason jars with fresh water in the cooler at the farmstand. There will be subpar scissors available to borrow but for best results bring your own sharp clippers! PYO Flower Field Hours are the same as farmstand hours. Bring your whimsy and enjoy being surrounded by flowers.

DIY Bucket - 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. 

If a bucket of flowers is something that you are interested in, please send us an email so we can have one ready for you!

Weekly Suggested CSA Share: 

  • lemon basil plant
  • zucchini
  • cucumbers
  • fennel - turbo flavor booster
  • celery - turbo flavor booster part deux
  • fresh onions- seasonal specialty. roast or grill for incredible sweetness.
  • bunch of carrots
  • new potatoes - one of the few instances where boiling vegetables is acceptable. boil until fork tender, drain, serve whole and mash on your plate with butter, salt and pepper.
  • lettuce
  • radicchio - slice thin and add to your lettuce to make a beautiful, flavorful, crunchy salad mix.


This week, try a delicious homemade lemonade using that lemon basil plant and some honey from the farmstand.

Substitute the simple syrup recipe for this basil infused honey simple syrup. Using equal parts of honey and water, heat on the stovetop with a handful of washed lemon basil leaves until the honey has fully dissolved. Then, using a strainer, strain out the basil leaves.

*This simple syrup will stay in the refrigerator for at least a week! 

*Also, keep in mind that this one can easily be made into an electric lemonade cocktail! ;) 

Next up - Broiled Scallops with Caramelized Fennel and Onions (and Celery)! Grab that skillet and saute your fennel, celery and onions. Add a bit (about 1/2 cup) of fish stock and some white wine and reduce the sauce for about 5 minutes. Add the broiled scallops to the sauce and toss together. Serve with a side of roasted new potatoes. Delish! 

*Jordan Brothers Seafood is at the Farmstand on Tuesdays and Fridays from 2-6 p.m., so this would be a perfect recipe to make this weekend - you can get your scallops fresh! 

Zucchini is one of those vegetables that works in a million different recipes from simple just grilling it with a bit of salt and pepper to using it in place of a tortilla when making enchiladas like in these Zucchini Enchiladas. We're curious, what's your favorite way to use zucchini? 

Farmstand and Farmers' Market Hours

Come visit the farmstand this week! 
Tuesdays - Friday from 10 a.m. - 6 p.m. 
Saturday and Sunday from 10 a.m. - 2 p.m. 
Medfield Farmers' Market on Thursdays from 2-6:30 p.m.

We love hearing from you! Send us and email, say hi at the farmstand, tell us what you've been cooking up and how you have been enjoying the fresh veggies! Also, keep us posted on your gardens. Never hesitate to ask us questions and let us know about your gardening successes (and challenges)! 

Posted 7/12/2017 1:50pm by christy kantlehner.

We are closing the farmstand for the rest of the day (Wednesday, July 12) due to lightning Danger! 

Posted 7/11/2017 6:10pm by Christy and Chris Kantlehner.

Hello White Barn Farm supporters! 

We hope you all enjoyed sleeping while listening to the rain and thunder this a.m. A summer thunderstorm can't be beat! 

The fields and plants sure loved it as well. And now the sun is out and shining. Seems like a perfect day! 

Farmstand Hours for the Week 
Tues - Fri 10 a.m. - 6 p.m. 
Saturday - Sunday 10 a.m. - 2 p.m.
**Jordan Brothers Seafood - Tuesday and Friday 2 p.m. - 6 p.m.
Thursdays from 2 - 6:30 p.m.

Chris and Christy spent much of yesterday reorganizing the farmstand and all of the planters. Even just driving by now on South Street, you'll notice the colors right away. The Black-eyed Susan vines and trailing nasturtium hanging planters look gorgeous. If you've got a spot to hang them, come over and grab one. We're running a couple of specials on these planters and our bags of Vermont Compost. 


Planter and Soil Specials: 

Hanging baskets - Trailing Nasturtiums and Black Eyed Susans
$20 for each hanging planter OR 2 for $30
Vermont Compost Bags are Mix and Match
2 for $16! 

**Grab some to top off those patio planters, houseplants, or to work into the soil in your garden! 

We also have a large number of planters available with multiple varieties of flowers, edible flowers and other edible greens in them (calendula, kale, lettuce, etc.). Add some more color to your porch! They are all different prices, but they're labeled at the stand and if you don't see it, just ask. 

Suggested CSA Share

Let's start off this week at the farmstand with a suggested CSA share (basically a make your own box CSA.) We hope these recipes and vegetable choices will inspire you! Let us know what you create. 

  • Lettuce - 2 heads
  • Kale
  • Radicchio
  • New Potatoes
  • Parsley
  • Purple Scallions
  • Napa Cabbage 
  • Fresh Onion

During the spring we had napa cabbage in one of our shares and a CSA member shared with us a recipe for kimchi that she tried and had success with. We thought we'd pass it along in case any of our would like to try it out. 

If you haven't had kimchi before, it is a bit of a process, but totally worth it. Kimchi is a staple in Korean dishes and napa cabbage is one of the prime ingredients. Here is a recipe for Easy Kimchi, complete with a video tutorial and explanation on the process. You'll need the napa cabbage in your share as well as those purple scallions. You can also grab the radishes at the farmstand before you leave! 

Radicchio is an Italian leaf vegetable. While they appear to be a bit like a red cabbage, it most definitely is not! Radicchio has a bitter taste and therefore the key to cooking it is to tame it. Keep it simple. Try grilling it or roasting it to mellow the flavor even more. Slice the radicchio in half or into wedges. Drizzle with a bit of olive oil and then sprinkle with some sea salt. The salt is the key. You can also add a bit of balsamic vinegar if you want. When pierced with a knife, the radicchio should be tender (around 8-10 minutes on the grill.) 

Roasted new potatoes with chopped fresh onion and chopped parsley would make a great side dish for some pork chops or a steak (both of which you can conveniently get at the farmstand ;).

The lettuce, well, you know what to do with that! Salad of course! Grab some carrots, cukes, beets, and fresh cheese to complete it. 

And last but not least, kale. Oh the choices...there are LOADS of ways to incorporate this nutrient filled leafy green into your diet. Here is a recipe for Spicy Tuscan Kale and Ricotta Grandma Pie. A spin on a traditional pizza recipe, this one is simple but filled with flavor! 

We've got a poll going on Facebook for your favorite current kale recipes. We'd LOVE it if you would join in. You can comment on this link here: Fabulous Kale Recipe That I Love Facebook Post


We hope you enjoy this week's Suggested CSA Share! 


Posted 7/6/2017 8:08am by Christy and Chris Kantlehner.

Hey, hey, hey! 

We hope you had a lovely, long, and wonderfully drawn out holiday weekend! We all sure did! 

This week we are back to regular farmstand hours: 
Tuesday - Friday 10 a.m. - 6 p.m. 
Saturday and Sunday 10 a.m. - 2 p.m. 
**Jordan Brothers Seafood on Tuesdays and Fridays from 2-6 p.m.

If you're at the farmstand this week (and we hope you will be!), you will notice the AMAZING colors. Flowers around the farm are in full bloom and Laurene is working her magic putting together some incredible bouquets. We've got small and large(r) ones - many different varieties and sizes for you to enjoy! 

Speaking of beautiful flowers...we are still accepting Flower CSA sign-ups if you are interested in something a bit more regular. Pick-ups are every Tuesday. You can find out more about it here and sign up (*note there is a prorated cost because we are already 3 weeks in.)

 Suggested CSA Share 

We're planning on continuing the idea of a suggested CSA share in our weekly newsletter throughout the summer - complete with some recipe suggestions! So when you're at the farmstand this week, give it a try and put together your own box!

Here's what's in this week's "share": 

  • Basil Plant
  • Fennel
  • Carrots
  • 2 Heads of Lettuce
  • Cucumber
  • Beets
  • Swiss Chard
  • Purple Scallions

We'll be honest - we added the basil plants in this week's suggested share because this week it made us think of margarita pizza. The plants are flourishing right now. There were LOTS of requests for basil at the plant sale and though we are already into July, these guys are ready for your patio and they are even more ready for tomatoes and until then, homemade pizza!

Grab some Poblano Pizza Sauce from the stand, Naragansett Creamery Mozzerella Cheese, and a basil plant - perfection on a pizza!

Next up is fennel. This vegetable can be eaten raw and is pretty refreshing in a salad. A favorite of ours...this simple Fennel and Mint Salad. If you don't have mint growing, you can grab some at the farmstand - we've got plenty of plants left. 

Lettuce is plentiful right now in the fields of White Barn Farm and so this share would not be complete without taking advantage of this and putting plenty of fixing in there for your fresh salads for lunch...or dinner...or every meal.  Lettuce, cucumber, carrots, roasted beets (cut the ends off, drizzle with a bit of olive oil and roast at 400 degrees for ~25 min until slightly softened), AND chevre! 

Use the swiss chard in the share this week for a simple pasta dish. Start off by carmelizing those onions, add chopped swiss chard to the pan and saute until just wilted. Top the onion and chard mixture over your favorite pasta, add a bit of pecorino romano cheese and enjoy! For an added kick, try some sausage on top - just ask at the farmstand, we've got some locally sourced sausage! 

We hope you enjoy these recipes! Let us know how they turn out and what other creations you're making with your farmstand finds. 

Medfield Farmer's Market

If you are close to Medfield town center, come visit us at the Medfield Farmer's Market every Thursday from 2 to 6:30 p.m.! 

Before we sign off for the week, our onions wanted to say a big thank you to all of you that came out to weed! It was a success. You all have saved our onion crop. THANK YOU! 


Posted 6/28/2017 7:05pm by Christy and Chris Kantlehner.

Hi all! 

We're heading into what is looking like it is going to be a lovely holiday week! 

Just a reminder that the farmstand will be open through this weekend and then will be closed Monday AND Tuesday (the 4th) next week. 

Farmstand Hours: 
Thursday and Friday 10 a.m. - 6 p.m. 
Saturday and Sunday 10 a.m. - 2 p.m.
Closed Monday and Tuesday (July 3rd and 4th) 
Re-opening Wednesday, July 5th from 10 a.m. - 6 p.m.
*Jordan Brothers Seafood will be at the stand Friday for all of your sustainable seafood needs! 

So get all of your grilling veggies and BBQ extras this weekend! We've got plenty of zucchini and summer squash from Upswing Farm and loads of other great ones to put on the grill! 

Pick-Your-Own Peas this weekend! Our pea patch is ready for you to pick this weekend. 

**Grab your container from the farmstand and take the super short walk over to the pea field. Fill those containers (and snack on some while your at it!!)


Now, we know many of you that have participated in the boxed CSA shares in the past have loved not only the variety, but the challenge of having to create new recipes and meal ideas with what you are given in your box. 

The Summer CSA is a Farmstand CSA card where you put a minimum of $200 on the card to use at the farmstand and in return you get 5% back on the card (10% for those that signed up early.) :) **There is still time to sign up for the Farmstand CSA card here if you haven't had the chance yet. 

So, throughout this summer, we'll be emailing (and posting at the farmstand) a suggested $20 CSA share each week. Feel free to take our suggestions if you want to! And keep emailing us with all of the delicious and gorgeous meals that you've been preparing with the produce each week. There are some amazing chefs out there in our CSA crowd! 

Check out this week's suggested share: 


4th of July Recipes for your Cookout! 

Red, White, and Blue Potatoes!! We'll be stocking the farmstand with red white and blue potatoes this week for your potato salads and grilled potatoes this week. You can make an awesome, locally grown, fresh festive dish as your contribution to the BBQ you'll be attending! 

Make some potato salad! Check out Christy's recipe for Warm Potato Salad with Snap Peas and Bacon.

Ingredients to grab at the farmstand: 

  • Red, white, and blue potato assortment
  • Snap peas
  • Purple scallions
  • Dill or parsley 
  • Bacon (optional)
  • Eggs

In addition, here's a GREAT Napa Cabbage Salad with a Peanut Dressing.

Grab some napa cabbage, scallions, bok choi, carrots, hakurei turnips, and cilantro at the stand! 

And if that didn't get your mouth watering, we'll leave you with this picture of some of our sakura cherry tomatoes currently ripening in our 'lil tunnel! A little taste of what's to come. 

As always, keep us posted with what you're doing with your fresh veggies. Email us or share your pictures and recipe ideas with us on Facebook!  

Posted 6/22/2017 11:10am by Christy and Chris Kantlehner.

Hi there! 

We've gotten so many people that ask how they can help or volunteer at the farm. Well, we have the perfect opportunity this week for you to make a real impact on the farm! Actually, it's more of a plea for help from our desperate onions that are, at this moment, being invaded by weeds! 

If you didn't already know, Farmer Chris has been down and out for the last few weeks after having surgery to remove his appendix. Perfect timing, right? Actually, not at all! While you've all probably seen him around the farm (doing much more than he should be), he hasn't quite been back to 100%. With one man down and out, those weeds have gotten out of control. 

Just take a look for yourself: 

So...with that said, we're asking for your help. 

Saturday, June 24th from 9 a.m. - 1 p.m. ANY TIME INCREMENT within those hours, please come help us weed our onion fields! 

Grab your gloves, bring a hat - we'd REALLY appreciate your weeding hands. 

**You can meet Farmer Chris in the fields behind the barn this Saturday. Park at the farmstand and walk on over (just be careful walking across 1A). 

Really, any amount of time will help. Even an hour! So if you can spare it, ALL of us will be thanking you now AND come fall when the onions are ready to harvest. 

Thank you! 

The White Barn Farm Crew

Posted 6/20/2017 6:19pm by Christy and Chris Kantlehner.

Hey hey hey CSA members! 

Welcome to your last week of the spring CSA share!

We hope you have enjoyed your boxes filled with fresh produce every week and we want to tell you how much we appreciate your support this spring. The CSA is a big boost for us and an integral part of the farm. THANK YOU for being a part of that. 

It would be great to see you over the summer. Here is where we'll be and the hours:

White Barn Farmstand - Route 1A in Wrentham (458 South Street)

Open 10-6 p.m. Tuesday through Friday and 10-2 p.m. Saturday and Sunday

Medfield Farmer's Market - located at the First Parish Unitarian Universalist Church at 26 North Street in Medfield Town Center on Thursdays from 2-6:30 p.m.! 

Keep in mind that you can get your Summer CSA card at any point if you don't already have one. The deal is that if you put a minimum of $200 on it, you get a 5% bonus. For more information and to sign up, you can click here

And it isn't too soon to sign up for the Fall and Winter boxed CSAs! Details and dates here

Okay, now on to your boxes!!

Here's a look at what's in your share this week: 

  • Hakurei turnips
  • Frisée 
  • Deep purple scallions
  • Gnome cabbage
  • Snap peas
  • Dill
  • Lettuce
  • Arugula
  • Garlic Scapes 
  • Beets

If you've never had frisée before, now's your chance! It is a bitter (in a really good way!) green that is delicious paired with a fruit - maybe some in season strawberries! Add roasted beets, goat cheese and a balsamic vinaigrette and enjoy! 

This week there are enough garlic scapes in your boxes to make a pesto! And keep in mind that there won't be another garlic product until the bulbs are harvested later this summer, so it's the perfect opportunity to freeze some for later! We also put scapes on our Facebook page today and there are some great ideas for recipes already floating around. Check it out

Speaking of freezing, you can also store your extra dill in the freezer (if you've got any left). Wash the dill with cold water and let dry. Then place on a cookie sheet and in the freezer for a couple hours, until frozen. Store them in a ziploc freezer bag until you are ready to use in your recipes throughout the summer! 

As for now, a great recipe for that fresh dill is one for Lemon Dill Sauce which is delicious served over roasted or grilled fish which you can grab at Jordan Brothers Seafood at the stand! 

Those snap peas - let's be real, you'll never get them home. We dare you. ;)

Gnome cabbage is that pointy looking cabbage in your share box - clearly where it gets it's name! It's great in a slaw - Try this recipe for Cabbage Beet Slaw

Hakurei turnips add an extra nice crisp to a stir-fry. Use your favorite stir-fry recipe and add them in along with some scallions and chopped up garlic scapes. 

We hope you enjoy your last share! Stay in touch and let us know what you are doing with all of your summer produce this season!