Welcome to the blog.
Posted 10/13/2017 12:49pm by Christy and Chris Kantlehner.

Friday the 13th! and in Halloween's very own month, October.  There are sure to be horror movie releases coming out. But sorry folks, no horror show here at the farmstand! It's all butterflies and rainbows of sweet peppers, cornucopias of winter squash and cheerful little sugar pumpkins.

Plus the Jordan Brothers seafood truck is here today 2pm to 6pm - tonight's dinner solved.

The straw to mulch our STRAWberries for the winter showed up yesterday. We decided to stack it  into a pyramid and load it with pumpkins to add a little more fun to picking out your pumpkin at White Barn Farm. 

COME CLIMB STRAW MOUNTAIN! with your kids or with your parents! Just make sure to stay supervised and have some good old fashioned fun.


A true rarity for local meat: Fresh whole chickens will be for sale tomorrow at the farmstand, Saturday, October 14th, 10am to 2pm.
Katy at Treehouse Farms has been raising these birds at her place over in Millis, using the fabulous chicken house on wheels that we (my dad) built here at White Barn Farm way back when.
Fill your house with the scent of a roasting bird. or do a beer can chicken on the grill. Invite your friends over for a classic Sunday supper. Don't forget the fresh thyme and rosemary! and you will probably want some celery root, onions, fennel, carrots, potatoes, and parsley to make a chicken soup or at the very least chicken stock to make the most of your bird!
details . . .
In the words of the farmer herself, "Our chickens are kept on pasture their whole life - sunshine, a diet of foraging grass, insects, and seeds, along with organic grain from Green Mountain Grain in Vermont, makes for a happy bird and a very delicious chicken." 
The birds are processed at Baffonis in Rhode Island and are available fresh the day after processing - $6 per pound for a whole fresh chicken (maybe 2-3 lbs each?).
We have limited numbers so we recommend reserving a bird ahead of time, $5 puts your name on a bird and guarantees you'll get a tasty bird from this round. 

Reservations can be made online at for the "September birds" (even though it's October)

We had a frost advisory last night, but all the crops live to see another day - looks like a low of 37 on Monday, though, so do your last pick your own flowers round or pick up a fresh bouquet. Most of the veggie crops left standing are cold hardy so the season's first frost will impact mostly the flower field.

Thank you for all of the support, everyone. Your efforts to use our produce in your meals makes a big difference to your local farmers! Check out what we've got and take the plunge.

Also, thanks to everyone who responded to last email's survey. We are taking all of your words and answers to heart and trying to move forward with our best foot!

Thanks a bunch! and now I must whisk myself to dun dun dun

the flower dungeon!

your bouquet artist this weekend, 

farmer Christy

Posted 10/10/2017 10:40pm by Christy and Chris Kantlehner.

Hey there CSA members! 

Today was your last fall pick-up at the farmstand. :( That's the bad news. 

The good news: There is still room for you to sign up for the Winter Boxed CSA that begins on Friday, October 20th! 

Thank you to every one of you that has been supporting the farm through your purchase of a CSA share. It is so appreciated. You are certainly a big part of what makes our farm carry on! 

And now onto this week's share! 

Here's what you've got in that box: 

  • Mustard greens
  • Pie pumpkin
  • Shallots
  • Potatoes
  • Acorn squash
  • Broccoli raab
  • Cilantro
  • Lettuce

Try a super simple Sauteed Broccoli Raab with Olive Oil and Garlic recipe. If you want to make it a meal, add some Spicy Italian Sausage. Broccoli raab and an added "heat" go perfectly together! 

Give this Silky Coconut Pumpkin Soup a shot later this week as the temperatures cool off a bit! Add in the shallots, cubed pumpkin and cilantro in your share. 

Here are some good ideas for recipes that you can make with the mustard greens in your share. Alternatively you can create a hearty salad using the mustard greens combined with some lettuce and adding in some wheatberries from the stand. 

Warm Potato and Acorn Squash Salad can be a classic fall side dish or even more of a main dish if you want. Let us know what you think of it! 

One more time because we really, really mean it...THANK YOU!!!

Enjoy your last box of the fall CSA! 

And if you haven't already, take a second to fill out our quick survey about some offerings that we are hoping to have at the farm this fall and winter. :) 

Thanks, all! 

Posted 10/9/2017 10:23am by Christy and Chris Kantlehner.

Happy fall, all! 

The farmstand has fully embraced the season at this point. From the roadside, before you even pull in, you'll see the sea of orange - PUMPKINS galore! All of them grown right here at White Barn Farm. Time to stop by and grab the pumpkins for your front step and even some of those delicious sugar pumpkins to roast and turn into pumpkin bread or pie or even a pumpkin curry or pumpkin soup! 

We've got lots of news about our hours, farmstand offerings, recipes, and more, so make sure to keep reading. 

Survey Time

We are planning a few new things at the farm this fall and winter and we'd love your input on them. Please take a few minutes (really, we promise that's all it will take) to fill out this quick survey. Your input will help us make these really really cool things happen! 

Fall and Winter Farmstand Hours

We have just 3 more weeks of our outdoor farmstand this year! Then we move across the street to the barn. 

Mark your calendars: Sunday, October 29th will be our last outdoor farmstand day. 

We will then reopen on Friday, November 3rd from 10 - 6 p.m. for our late fall farmstand hours in the barn. 

November 3rd - December 17th
Farmstand in the Barn: 
Fridays from 10 - 6 p.m. 
Saturdays AND Sundays from 10 - 2 p.m. 
**Jordan Brothers will be there for all of those hours***
A Few Things You'll See at the Farmstand...
The fall harvest has been coming in strong. We are stocked with an amazing amount of fall vegetables.
  • There is every type of squash you can imagine (acorn, delicata, pumpkin, blue hubbard...) - perfect for roasting with some potatoes (sweet and new), carrots, fennel, and maybe adding sausage to make it a one pan dish! 
  • We've got herbs galore! Thyme, cilantro, parsley, rosemary.... Grab some to use now or grab some and preserve them for use all winter long. 
  • Apples are at the stand, we got these locally from Fairmount Fruit Farm in Franklin, MA. 
  • Salad fixings - lettuce, baby kale, carrots, sweet peppers, mustard mix
  • Braising greens - kale, mustard greens, swiss chard
  • Watermelon (WHAT?!), tomatoes and peppers! - we know, we know - it's fall. Yep, but just enjoy this delicious locally grown fruit while it lasts. ;) 

For a list of all of our other farmstand offerings, take a look here. There's cheese, bread, eggs, honey, syrup, and so much more! 

Winter Boxed CSA

There is still some room to sign up for our Winter Boxed CSA that will start on October 20th and go through December 15th with 5 biweekly pick-ups during that time! The details are on the website under "Winter Share". And you can sign up HERE

A Couple Favorite Fall Recipes 
Sauteed Cabbage and Apples - a delicious side dish for pork!


Posted 10/4/2017 7:39am by Christy and Chris Kantlehner.

Hi there everyone! 

I think we can pretty much agree that even with the temperatures climbing (just a bit) in the afternoons, fall is most definitely in the air! This week has been glorious. At the farmstand, we've got the tail end of summer splashed with our fall harvest - sweet peppers and tomatoes (and even watermelons!) mixed with pumpkins (very large pumpkins) and winter squash. It's perfection! 

And your CSA box this week is a representation of that! 

Here's what you've got: 

  • beets
  • sweet potatoes
  • delicata squash
  • garlic
  • sweet peppers
  • kohlrabi
  • herb choice (parsley, cilantro, or dill)
  • carrots
  • lettuce
  • handful of hot peppers

I'm so excited to share with you this recipe for Kale and Sausage Stuffed Delicata Squash because it's one of my favorites. Delicata squash is one of those squash varieties where eating the skin is encouraged (when cooked). You'll also need your garlic for this one and we've got kale and sausage at the farmstand if you need some, too! 

It's chili season for sure and the first thing I thought of when I saw all of those hot and sweet peppers! Grab your favorite chili recipe, add in some of the hot peppers, chopped, those sweet peppers and any lingering fresh tomatoes that you can find. Lately I've also been dicing up some squash and putting it in my crock pot of chili along with some quinoa and it's been the perfect addition!

sweet potatoes and garlic should be stored at room temperature - on your counter or in a basket somewhere.

Aptly named for this season, give this Autumn Slaw a try with that kohlrabi, carrots and beets. It's even got apples in it! A great side dish for a pork tenderloin this week. 

We hope you enjoy the share this week! 

Let us know what you're making! 





Posted 9/27/2017 9:14am by christy kantlehner.

Hi all! 

Happy fall! Fall with a heat wave that is. The cooler temps will be here soon enough, so right now we're enjoying the sun! 

We've got a great line-up this week! Lots of different vegetables in your shares. 

  • Fennel
  • Sweet potato
  • Cilantro
  • Yummy Sweet pepper (snack or lunchbox peppers)
  • Baby lettuce
  • Sauce tomatoes 
  • Onions 
  • Hakurei turnips

One thing is for sure - sweet potatoes + fennel = love. Try pan roasting these two together as a side dish (maybe for pork chops - YUM!) this week. Toss chopped fennel and sweet potato chunks with a bit of olive oil, a small bit of brown sugar and a dash of salt and pepper to season. Then roast for about an hour at 400 degrees. 

How about a make your own pizza night complete with homemade sauce! Pizza crust is super easy to make and quick, too. And then there's the sauce. I love experimenting with my sauce. My secret ingredient that I have found makes an incredible sauce is the Jimmy Nardello pepper. Seriously, perfect. Experiment and find your secret ingredient! My grandmother used to simmer her sauce with full sized carrots. Start yours off sauteing some chopped onions and garlic (and sweet peppers if you like them in your sauce) in olive oil. Then chop up your sauce tomatoes and crush them in the pot. I like to peel my tomatoes, but you don't have to. Add some dried oregano, a few leaves of basil (if you still have some), a pinch of sugar and some salt and pepper. You can also add some vegetable broth to thin yours out a bit if you want. I know I didn't add amounts. If you want to follow a more exact recipe, here's one to try. Then grab some fresh mozzarella, add your favorite toppings and you're good to go! 

Enjoy your salads this week with that baby lettuce. Top it off with some grilled chicken, hard-boiled egg and the last of the summer tomatoes! Try this Avocado Cilantro Dressing with it. Don't forget to grab some yogurt at the farmstand to use in the recipe. ;) 

Keep us posted on what you do with your shares this week! Can you believe we are more than halfway done with our fall boxed CSA?! 

Thank you for all of your incredible support this season! 


Posted 9/21/2017 5:32pm by Christy and Chris Kantlehner.

We are getting prepared for a glorious weekend! And at the farm it will be one filled with music, dancing and lots of family fun to be had. 

Come and join us this Sunday at The Harvest Moonshine! 

Get your tickets

** If you purchase them in advance it is only $15/ticket with children 12 and under free. 

Tickets are $20 at "the door"

no pets please!

Schedule of Events: 

3:00 p.m The Harvest Moonshine begins! 

3:10- Drum Circle

3:30 - Sumner & Sorlien

4:20 - Danielle Miraglia

5:05 - Drum Circle

5:20 - Billy Wylder 

7:00 Event Ends

Bring your lawn chairs and a picnic or some lunch money to spend at . . .

Wagwan Jerk Bar They will be there serving up classic Jamaican Jerk favorites in their own unique way. Spoiler - the food is delicious. Check them out! 

Pumpkin picking will also be available! Just take a look at these beauties! 

All proceeds from the festival will benefit White Barn Farm. Your attendance supports the sustainability of the organic family run farm and protects the land and community food source. 

The White Barn Farmstand will have extended hours on Sunday during the concert. We'll be open until 6:00 p.m. Plenty of time to grab your produce and local goods while enjoying the music. 

Park at the farmstand and carefully, courteously cross 1A (Farmer Chris is planning to be Crossing Guard Chris)

Thank you so much for your support and we hope to see you there! 


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!