Welcome to the blog.
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! 


Posted 6/20/2017 7:06am by Christy and Chris Kantlehner.

Hi fresh veggie lovers! 

The farmstand is packed with color this week and new varieties of vegetables!

Here's what's at the stand this week: 

We've got Garlic SCAPES!!! Keep reading for some ideas on how to use these curly and flavorful signs of summer. 

There are plenty of fixings for your salad and other cooking endeavors - lettuce, frisée, kale, kohlrabi, radishes, broccoli, super sweet carrots, and every kid's favorite, sugar snap peas! 

plus: Hakurei turnips, cilantro, dill, parsley, cabbage, beets and more! 

Don't forget all of the locally sourced meats, cheeses, sauce, honey, syrup to grab for your homemade meals, too.

Let's talk about scapes...

Those curlycue green stalks you see at the stand, these are garlic scapes. If you have cooked with them before, we know you are pretty excited that this point in the season has come. If you haven't yet, you're in for a real treat. There are TONS of things you can do with these garlic scapes. Pesto, pickling, sauteeing, making a compound butter, these are just a few of the ways you can use them. 

Here's a recipe for a quick pesto that you can whip up. We suggest using it over some pasta with a bit of chicken sausage and maybe some kale mixed in! YUM! 

And if you're not into pesto, there are many other ways to cook with these scapes. Here are a few

Curious about what to do with frisée? This green has a slightly bitter (in a good way!) taste and pairs really well with a fruity dressing - try a strawberry balsamic! It also is delicious with bacon and goat cheese. <-- you can grab them at the stand. :) 

Teacher's Gifts! 

It's that time of year again. The school year is coming to a close and what do you get the teacher or bus driver that has made a huge difference in your child's life? What about the gift that keeps on giving all summer long? Planters! We've got the perfect size planters filled with colorful California Poppies and ones with edible calendula flowers for them to dress up their meals. Grab a classic White Barn Farm glass to go with it or grab a gift card at the stand. See - the perfect treat for that awesome teacher! 

*We've also got some pretty beautiful bouquets being put together, so that's another great choice! 

New this year - on Thursday's we'll be at the: 

Thursdays from 2-6 p.m. 
It will be on the grounds of the First Parish Unitarian Universalist Church at 26 North Street in Medfield Town Center. 
Come and visit if you're around. There will be other vendors selling locally sourced goods! 
**You can also pick up your flower share here if that works best for you! 

**Get excited for pick-your-own crops at the farm! This is the first time we'll be doing this and we can't wait for you to get involved in harvesting your food! First up will be pick-your-own peas. They're not quite ready yet, but stay tuned, it will be soon. You can watch them grow. They are over by the strawberry patch on the farmstand side of 1A. We're hoping for pick-your-own green beans and couple of other surprises too, so get ready! We'll keep you posted! 

And last but not least, we'll leave you with this delicious recipe for Roasted Beet, Baby Spinach, and Goat Cheese Quiche. Grab the beets, spinach (or substitute kale), cheese, rosemary, and yogurt you need at the stand. Pair it with some breakfast sausage or bacon and grab that while you're there, too! 

Have a great rest of the week! 



Posted 6/13/2017 4:42pm by Christy and Chris Kantlehner.

Hey there CSA team! 

Hope you are all staying cool in this toasty weather! We're winding down the spring CSA - one more week after this. Last pick up will be next Tuesday, June 20th. 

There is a bunch of great produce in your shares this week. Take a look at what's in your box: 

  • Head of lettuce
  • Hakurei turnips
  • Garlic Scapes
  • Cucumber
  • Carrots 
  • Kohlrabi
  • Red Russian kale
  • Scallions
  • Cilantro

We're pretty sure that the carrots and quite possibly that first cuke of summer might not make it home - they're too sweet and delicious and perfect for snacking - but if they do, they'll go great in a salad with some sliced kholrabi and that head of lettuce

Farm crew member Andrea had a great idea last week and did a quick pickle with the Hakurei turnips. Here's your recipe for those delicious treats. Let us know how they turn out! 

Garlic scapes - Curious about the scape? It's one of the best (and most delicious) parts of spring! The scapes come from hardneck garlic - they shoot up from the stalk of the plant while the head of garlic begins to form under the ground. When the scape has looped over once, it is cut off. This filters the energy in the plant down to focus on growing the head of garlic. The scape is DELICIOUS. It is most definitely a flavor booster for any meal that you'd use garlic in. Get your brunch on and try this recipe for Kale and Garlic Scape Frittata. Or alternatively, grab some fish from Jordan Brothers Seafood, then chop up the scapes and mix them with butter to form a compound butter with which to pan fry that fish! YUM! 

As for the scallions, try grilling them! Brush with a bit of olive oil and a pinch of salt and pepper, then put on the grill for a minute or two on each side until you see "grill marks." Enjoy! 

Last but not least, a quick look ahead to next week's share. Keep in mind that these may change, but we're hoping that they won't and there may be more added as the week goes on. :) 

You'll most likely see: gnome cabbage, beets, garlic scapes, arugula, lettuce, scallions, and a cooking green - maybe kale. 

Thanks to all of you that have shared your recipes with us! Keep them coming! Feel free to share on our Facebook page as well. 


Posted 6/8/2017 4:34pm by Christy and Chris Kantlehner.

Hi all! 

Let's all take a second and jump for joy that the sun decided to peek out from behind the clouds today! 

Another full week at the farmstand continues. Remember, we're open 6 days a week now (T-F 10-6 and S/Su 10-2), so make sure to stop by! 

In this email (so keep reading!):

  • Plants and Planters - We have a lot of them! And with a cold spring, there is still plenty of time to get them in your garden.
  • Farmstand veggies and additions - There are some recipes included, so check them out AND let us know your favorite ways to use your spring produce. 
  • And more! 


The farmstand is still filled with greens - a bunch of lettuce varieties, arugula, spinach, mustard greens, chard, kale and more. We've also got radishes, turnips, kholrabi and beets for your cooking needs and to add to those fresh spring salads. And don't forget the herbs - dill and cilantro have been a favorite of the week! 

Here are a few ideas for some of the goods we've got at the farmstand: 


All you need is the crust - we've got your organic pizza sauce, cheese, spices, and fresh toppings - including incredible Fat Moon mushrooms - covered. Grab some locally sourced sausage, too for the meatlovers variety! Try this quick crust recipe if you need one. 

Chicken Lettuce Wraps 

You can find a basic recipe for lettuce wraps on the internet, this is a good one here. But what fun is it if you can't substitute fresh, local and in season veggies into it. Two of my favorite substitutes that we've got right here at the farmstand (or additions) are:

  • Kholrabi - halve the amount of chicken and add diced kholrabi. To cook the kholrabi, saute it until just softened with some garlic and onion. 
  • Mustard greens - give the recipe an all natural kick and substitute the sriracha (or use both) with chopped mustard greens! Chop up your cooked chicken and saute with the mustard greens until tender.
  • Hakurei turnips - Substitute turnips sliced thin for water chestnuts and saute with the kholrabi until just tender. It will give the dish a great crunch!   
  • Lettuce - We know the recipes usually say butterhead lettuce, but really, just use a lettuce that has a big leaf. We've got plenty of that! 

Plant Update! 


Laurene has created some pretty gorgeous planters that are ready to go for your patio. We've got ones filled with herbs, some strawberry planters (with fruits that are starting to ripen!), Black-Eyed Susan, all different flower varieties, beautiful ones with a mix of greens and flowers and next week we will have more tomato planters, too! 


We still have A LOT of plants ready for new garden homes. There is a large variety of herbs, flower, peppers, tomatoes, and so many more available. It's the perfect time to come and browse and finish up your garden. A few things to point out: 

  • Last week for 4" tomato pots. They are $3.00 a plant. Next week we will start putting them into planters, but then they'll be a bit more expensive, so grab them now! 
  • We've got plenty of small 4 packs of San Marzano tomatoes. If you're into canning or making tomato sauce, this is a great choice. 
  • A new supply of husk cherry tomatoes are ready. We ran out during plant sale days, but no fear - they're back! 
  • If you don't see something that you've had your eye on or are looking for PLEASE ASK. You may not see it out in the open, but we may have what you're looking for! 
  • And seeds! Don't forget the seeds! Still time to plant sunflowers, carrots, green beans, and more. We have a big variety from High Mowing Organic Seeds. 

Additional Farmstand Offerings

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

We have many locally sourced goods at the farmstand to supplement your meals. From honey to meat to cheese and yogurt to syrup, eggs, oils and beans - lots of different choices to finish off your meals. 

For a list of these locally grown/produced goods, check out our website.

Have a great week! And stop by and say hi!