Hello Everyone,

Don't forget to bring back your boxes - or bring bags to pick up your veggies!

Thanksgiving is on the horizon, and we farmers are excitedly planning our meals.  It's one of the greatest benefits of being a farmer on a holiday that boldly celebrates seasonally appropriate dishes - we've got all the goodies!  Except green beans.  We aren't sure how that one made it into the mix.  But squash, potatoes, sweet potatoes, carrots, turnips, stuffing . . . all of these are/require vegetables that are readily available at this time of year.  We've got a few exciting recipes to put a twist on some traditional dishes, if you are looking for flair, and of course, lots of fresh greens.  We suggest some hearty salads before and after the big day to help your body deal with the inevitable over-indulgence.

Let's take a few minutes and be grateful.  Grateful that we can afford excess.  Grateful that we can afford fresh, healthy vegetables.  Grateful for the people we can enjoy them with.  It's a wonderful time of year, maybe this year especially, to take stock in how lucky we are, and through that gratitude, find the generosity and peace needed to give empathy to others.  

Here's a list of what's in the share.  It's quite a large one, but we've got the product and we want you to be able to enjoy it.  If you are making some big dishes this Thanksgiving, we've got extra for sale in the farm stand Friday-Saturday.  

Roasted Roots - This is a great way to make a tasty side dish that is not mashed/boiled/pureed as so many Thanksgiving dishes can end up being.  Use vegetables like (potatoes, sweet potatoes, carrots, celery root, beets, parsnips) and cut into 1/4-1/2" cubes.  Coat in olive oil and roast in a 400 degree oven, about 20 minutes, then flip/stir and roast for another 5-10.  You want the bottoms to brown just a bit, that's the sugars in the vegetables caramelizing which makes for great flavor and texture.  Sprinkle with a little salt, pepper and maybe some dried herbs like thyme and oregano and you've got a fabulous side dish.  These roots have such complex and complimentary flavors, there is really not need to add much seasoning.  This should be a part of any vegetable lovers fall and winter vegetable prep regimen.  We're cooking some for dinner right now!!

Carrots (2 bunches!)

Brussels Sprouts (2 stalks) - We wish they were a little larger and had a little less bug damage, but growing organic brussels is quiet the challenge.  We hope you are able to enjoy them, regardless!  Try one of these 17 recipes.

Butternut Squash (1 large squash)

Sweet Potatoes (2 pounds)

Head Lettuce (2 medium heads)

Lettuce Mix (1/2 pound)

Parsnips (1 pound) - Parsnip Pie?!  Mike and Brittany talked a lot about pie while harvesting the last bed of parsnips on Monday.  And you know what makes a good pie?  Parsnips!  If you like custard pies and you like parsnips, this is a wicked cool pie alternative (or addition) to the traditional apple, pumpkin, pecan parade.  

Celery Root (1 pound) - Here's a little Celery Root 101 for those of you who haven't seen this awesome celery cousin before.  This is a great crop of celery root and it will last in your fridge for a long time - but is so good, you'll probably use it up right away!

Potatoes (2 pounds)

Onions (2 pounds)

Broccoli Raab or Tat-Soi (1 bunch) - A new twist on stuffing: Broccoli Raab and Sausage Stuffing. Great if you are looking to do something a little different, or just enjoy stuffing this weekend before the big day.  Who doesn't love stuffing?  

Red Russian Kale (1 bunch)

Dill or Cilantro (1 bunch) - Have some dill with your roasted veggies!  Or make a dill dip for a fresh crudite.  Or make yourself a refreshing stir-fry with the cilantro and lime to change up the flavors you'll be experiencing in the upcoming week!

Pea Tendrils (1/4 pound)

Beets (2 pounds)

Hakurei Turnips (1 big bunch) - We made an awesome dish at lunch today with the turnips.  Place 2 tablespoons of butter in a pan on medium heat and melt.  Chop turnips into wedges, about 6-8 wedges/turnip, and sauté in butter until slightly transparent.  Add 2 tablespoons of honey, a pinch of thyme and a pinch of salt.  Let the honey dissolve and sauté just a bit longer.  Serve.  The whole process takes about 15 minutes and the turnips are divine.  A great twist on a traditional thanksgiving dish.    

We hope you enjoy!!

Hello Farm Supporters!

We have had some beautiful weather - quite pleasant for harvesting roots, washing them clean with our bike-powered root washer, and packing them for storage. The above-freezing overnight temps have allowed for our greens in the field to stay in pretty great condition, and even grow! Get dem greens while de gettin' is good!! You will crave nothing more in the dead of winter than fresh, vibrant greens!

Somehow Thanksgiving is upon us! Next weekend is our last farmstand before Turkey Day! We will order extra mushrooms and have organic cranberries to add to our offerings. Saturday, November 19th, is our official, festive Thanksgiving Market when we will be joined by our favorite local partners - Franklin Honey, Hyphen Designs, etc.

***TURKEYS**** Pat's Pastured of East Greenwich, Rhode Island - the farm that provides the bulk of eggs we sell at the farmstand - has Thanksgiving Turkeys available if you want to order one. Pat said he could do a drop off in Wrentham so you can pick up your frozen bird at White Barn Farmstand on Friday, November 18. Birds range from 10-30 lbs and are $5.75/lb (Warning: that could mean a nearly $175 bird at the max!) You can fill out the online form and send in your $30 deposit via paypal or by check via snail mail. Learn more and link to the order form. If you reserve online, just send an email saying you'll pick up at White Barn. If you print a form and mail it in, just write on there that you'll pick up at White Barn. We will print some order forms and have them at the farmstand for you to check out.

WE WILL BE CLOSED THE WEEKEND AFTER THANKSGIVING (NOV. 25-27)  Then we will be back the next Friday, December 2nd! and for two more weekends after that! Our last farmstand of 2016 will be Sunday, December 18th.

REMINDER - Fall HOURS in the Barn:

   

• Harms Family Farm Maple Syrup
• Franklin Honey
• Sheldonville Roasters Coffee
• Iggy's Bread (plus sweet treats on Saturday & Sunday)
• Pat's Pastured Eggs
• Burnshirt Valley farm Heritage Pork (frozen)
• Wellford Farms Grass-Fed Beef (frozen)
• Fat Moon Farm Gourmet Mushrooms

Please come down and see us! Chris & Christy will be there Friday, Christy & Sarah on Saturday, and Marcia and SuperFarmerMama Brittany will be there Sunday!

You can make some practice Thanksgiving items this week:

Stuffing - we've got leeks, shallots, celery root, apple, parsley . . . 

Roasted Roots - Turnips, Celery Root, Potato, Beets (do just golden and chioggia if you don't want the red beets to stain the rest of the veg) Sweet Potato, Parsnip, Carrot - you can even do non roots like leeks, shallots, garlic, winter squash and kohlrabi!

Mashed Potatoes - try a half potato/half celery root or parsnip

Winter Squash - puree or try out some different soup options

Brussels - Try roasting with shallots. 

Cole Slaw - this is a wonderful component to have amidst the serving table of purees! and it adds great crunch to the traditional leftover turkey sandwich.

Pumpkin, Sweet Potato, and Apple Pie

That should do it!! Looking forward to seeing all your lovely faces! 

The local farm bounty continues!! 

We are still open - every week until Christmas!! (last day will be December 18th)

We have all the produce you need to make fabulous meals all weekend and all week!

Fall HOURS in the Barn:

 

• Harms Family Farm Maple Syrup
• Franklin Honey
• Sheldonville Roasters Coffee
• Iggy's Bread (plus sweet treats on Saturday & Sunday)
• Pat's Pastured Eggs
• Burnshirt Valley farm Heritage Pork (frozen)
• Wellford Farms Grass-Fed Beef (frozen)
• Fat Moon Farm Gourmet Mushrooms

Please come down and see us! Chris & Christy will be there Friday, Christy & Sarah on Saturday, and Marcia and SuperFarmerMama Brittany will be there Sunday!

Looking forward to seeing you all soon!

Start trialing your Thanksgiving sides now! We have lots of ideas!!!

I am in a hurry to go to my parent teacher conference at King's Wood Montessori in Foxboro at the moment (open house this sunday 11/6 from 10-12 btw). so the email may be basic but I will try to add some good recipes to the blog post! Time will tell :)

• Broccoli Raab (Try it with garlic, chili flakes, and Hot Italian Sausage. Smitten Kitchen offers a vegetarian version: Garlicky Broccoli Raab Pasta)
   
• Swiss Chard (Great with eggs, or just steam & serve w/ cider vinegar&butter)
   
• Frisee (add to your salad mix or balance the bitterness with a creamy cheese, candied nuts, dried fruits or something else sweet like poached pears. This could be your chance to try making a warm bacon vinaigrette. or make it a meal by adding lardons and a poached egg)
   
• Bok Choy (Have you tried roasting it yet?  Cut in half, rinse, then brush with oil and cook cut-side-down at 400 degrees until the greens start to crisp up (about 15 minutes).  Add a little salt or your favorite sauce. Also fabulous with Fat Moon Shiitakes and garlic in a stir fry)
   
• Kale (Jazz up those Sunday home fries, make kale chips for the kiddos, or just sauté with garlic and olive oil and put it on pizza, pasta, crostini, or a plate! Bon Appetit shared 32 Inspiring Kale Recipes) 

Hello Everyone,

We made it!  It was hot and dry and full of challenges, but all in all, we had a great summer season.  We are so happy to have been able to fill your boxes with fresh produce, grown with organic methods.  We hope you enjoyed it too!

As we get ready to wind down as we head into October, and we start to say goodbye to more of our summer crew, I think its a great moment to acknowledge all of the people who worked for us this season to help make the shares so lovely.  We had a large crew of energized and fun people who helped us make these vegetables grow, and get them harvested.  Without people willing to work hard, outside in all weather conditions and be flexible enough to deal with the variables of working on a farm we could not do what we do.  

And, Thank YOU so much for supporting our CSA this year.  It's a great way for us to have the funds we need in the beginning of the year to pay for the supplies, tools and labor needed in spring, before we have any actual revenue coming in.  Your support makes a big difference to us, and we are so very grateful.

This last share is a lovely one!  We hope you enjoy some great meals.  If you don't want the fresh produce to stop rolling in, you have a few options:

1. Purchase a Fall Share Pickups are every other week at White Barn Farm on Fridays - Starting November 3rd

2. Stop by our Farm Stand!  We will be open for our regular hours until the end of October and then we will be Open Friday-Sunday during November and December.  Friday 10am-6pm, Saturday and Sunday 10am-2pm.  The stand will be in the white barn, across the street from the regular farm stand.  

The Last Share:

Sweet Potatoes

Delicatta Squash - These sweet little squashes are great for stuffing.  You can eat the skin!  Try this recipe from the NYT

Hooligan Mini Pumpkin - This is an edible little pumpkin that you can cook with your delicate squash or enjoy as a decoration on the counter for a little while (before you cook it!).  Most recipes for delicate will also work well for these little cuties!

Beets

Carrots

Bok Choy - Have you tried roasting it yet?  It's so delicious if you cut it in half, rinse and then brush with oil and cook cut-side-down in a 400 degree over until the greens start to crisp up (about 15 minutes).  Just add a little salt or your favorite sauce.

Kale - You've got this.  You know what to do.  If not, here is another slide show of inspiring kale recipes.

Mini-Lettuce - It's a great time of year to eat a lot of salad.  This might not be the case for people who's work isn't affected by the seasons, but I find myself hungry for greens at this time of year, as if my body wants to store up as many vitamins as possible, getting ready for winter!

Pea Tendrills - These are super great just as a snack.  Toss in a salad or stir fry for a fresh pea taste.

Arugula - This arugula is very tender - more like the spring arugula of earlier this year.  It makes a great salad with roasted beets and goat cheese, dressed with just a little olive oil and salt.  Adding some candied walnuts or homemade croutons is an added bonus.

Enjoy.

Hello All,

It finally hit us, our first frost!!  Although it is somewhat sad to see the seasons change, the rain and cool of this fall are extremely welcome.  Its great to see dark soil and lush green leaves on all of our cold-hardy crops that we will be harvesting over the next 2 months.

We think cool temperatures create better flavor in a lot of crops.  This weeks share has the last of some of summers bounty and a lot of fresh greens to give you a healthy start for the slower, more restful months to come.

Frisee - This fancy salad looks delicious: Frisee with Ladrons and Poached Egg

Arugula- want to make an easy dinner a little bit fancier?  Sometimes we get a cheese pizza and then top it with our farm-fresh ingredients!  Like chopped and wilted arugula.  It tastes great.  A little bit of a cheat, but we are all busy people!

Broccoli Raab - This share feels pretty Italian.  I might try and tuck my Raab into my eggplant parm, just to add something green.  But if you want to make a dish of it's own, try this garlic daab and pasta recipe.

Eggplant - Try making a warm eggplant dip: Baba Ganoush or Eggplant Parm

Cilantro - Make a simple salad with your arugula, finely chopped and this Cilantro Lime Dressing

Hot Peppers - these will last a long time in your fridge.  There a lots of different varieties in your quart, some less hot than others.  The red peppers are the hottest while the yellow (Hungarian Hot Wax) and larger green peppers (Poblano) are more mild.  These peppers add great flavor to soups and stir-fries.

Pea Tendrills - These little greens are great in a salad, or tossed in a stir fry at the very end.  Make sure not to over-cook!  They only want to be wilted.

Fennel - Last bulb of the season!  Here are some ideas on how to use it.

Broccoli - Although it makes a great side on it's own, maybe a creamy broccoli soup is in order?

Its a fun share this week!  Lots of great roots and greens, perfect for some healthy fall eating!

Hakurei Turnips - the roots are great sliced in salad or roasted.  Sometimes we'll just slice them into small discs and sauté in oil and garlic, then chop up the greens and toss them in the pan at the end - it makes the whole bunch a delicious healthy side.  You've got to eat the greens on these sweet little roots.  They are so lush and healthy.  Try some of these recipes from Southern Living.

Radishes - Want to use up a lot of produce in one shot?  Why not Roast your radishes and turnips together.  A little butter or olive oil and salt makes a delicious side dish or snack!

Beets - They're back.  We just can't get them to slow down.  Make sure it eat the greens on these guys too!

Celery - We're loving this celery, which is super hard to grow during such a dry summer.  It might be a great time to try making some soups!

Leeks - These might go really well with that celery in a soup . . . 

Garlic 

Lettuce

Carnival Squash - this is basically like an acorn squash but the flesh is a little drier and flakier.  Just slice in half and roast, cut side down!

Sweet Potatoes - wow, why not just throw the sweets in the oven too?  :)  

Thank goodness it cools off in the fall when we start eating more veggies that really need to be cooked . . . 

Enjoy!

This Day in History: 1962

Rachel Carson published Silent Spring, outlining the terrible environmental and human health effects of widespread pesticide use in America.  She was called things like "hysterical" and a "communist".  Because of her work, and the work of so many dedicated others, we now have a deeper understanding of how chemical pesticides interrupt natural systems and actually lead to the need for greater pesticide use and more robust pest populations.  

On our farm, we try to work in balance with nature, not spraying any chemical pesticides, and instead cultivate healthy plants with strong defense systems and create ecosystems that promote the health and well being of beneficial life-forms.

Although we are not perfect (hence a few worms in the broccoli and some crops of spinach and chard lost to leaf-miner in the spring) we are able to grow a wide variety of very healthy vegetables without synthetic inputs.  We believe in drawing a hard line - there is never a good enough reason to use a prohibited substance (prohibited by organic standards, not regular standards).  It forces us to plan ahead, think critically and do the work needed to prevent infestation.

That said, we've got some very beautiful and diverse vegetables coming your way this week.  It was lots of fun picking them all and we hope you enjoy!

Pie Pumpkin - If you are a pie person, go for it!  But what about pumpkin soup?  It's a little sweeter than butternut, and super healthy!  Try this simple recipe.

Kohlrabi - It's back!   We love fall kohlrabi, so sweet and crips. If you need more ideas for what to do, try some of these: http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321

Carrots - You can't be, but maybe you are . . . sick of carrots?  Try roasting them with a little olive oil.  It brings out the sweetness.  We had them with beets (I bet you have a few rolling around the veggies crisper) this weekend, nothing more than oil and salt and just snacked on them with our fingers!!  

Onions

Green Beans - The best of the season.  These are fresh, crisp and super sweet.  Enjoy raw (we definitely ate a lot while picking) or just lightly steam or sauté to maintain their exquisite flavor.

Fairy Tale Eggplant - This is eggplant without the fuss!  The skin on fairy tale is tender, no need to peel, and the flesh is sweet, no need to salt.  Cut in half, brush with olive oil and then grill, sauté or roast until fully tenner (about 10 minutes, sometimes a little longer, at medium heat or 400 degrees).  They are a great side on their own but also make delicious pizza toppings, toss with pasta or add to stir-fry.

Salad Mix "Parfait" - this was a blast to pick and pack.  Your half pound bag of greens has (from bottom to top) a handful of Astro Arugula, Sylvetta Arugula, Tall Dark and Handsome Mild Mustard Mix, Baby Red Russian Kale and Pea Tendrils!  Consider taking out the greens, spinning them in the salad spinner and then storing them again in the same bag.  Because of the rain and time crunch today we were not able to get them as dry as we like before being stored in the bag. They will keep longer spun.  You can make a delicious salad out of these greens, or just wilt them lightly and enjoy!  

Head Lettuce - It's back!  We've been able to keep the turkeys out of it, and gave it a lot of irrigation - we hope you enjoy!

Don't forget to sign up for a fall share - just a few spots remain!

Hello Everyone!

Well, the effects of this summer's drought are still with us.  We've been wondering every week why we feel like we are so tight on produce, and then we remember the low yields and lost plantings due to the fact that is was just so, so dry.  We are pretty proud of ourselves for doing as well as we have.  Our inboxes are starting to fill with messages from the Massachusetts Department of Agricultural Resources and the US Department of Agriculture about Drought Relief Programs for farmers.  A lot of them are just low interest loans to pay off debts from this year.  We are grateful to have members like you who support us, and are willing to enjoy whatever harvest the season allows for to keep us from being in debt after a year like this.  Your commitment to us means the world, and we hope you are enjoying the bounty we are able to provide.

And, we might even be able to make our budget goals this year.  It will be a stretch, and we are planting, planting like crazy this week to get in extra greens and lettuces we hope to sell at our fall farm stand, to restaurants and to put in our fall share.  It's getting close to the day when it is just too late to plant anything at all . . . we're pretty much there for anything planted in the field.  Later this week we will do one more direct seeding of arugula and mustards in the field, we've got some October plantings planned for the greenhouses, and we'll be doing lots of pea tendrils in flats on the greenhouse tables, but other than that . . . the season is almost ready to wind down.

We are excited by some stellar harvests of sweet potatoes this year!  Sweet potatoes love hot, dry weather, and the yields are off the charts!  They were a pleasure to dig, and taste great!  We are also very grateful to have the apple trees this year.  We hope you are enjoying them as well!

The share this week:

Apples

Sweet Potatoes - Sweet Potatoes get sweeter over time, after harvest.  They like to cure in a hot, humid environment, so we have them in waxed boxes in the greenhouse.  But even when they aren't at their sweetest, these are some delicious tubers!  There are lots of things to do with sweet potatoes, but we love to just slice them, roast them in oil, add salt and enjoy!

Napa Cabbage - Try this napa cabbage soup with meatballs!

Kale - If you haven't yet, you really should try Kale Chips!

Beets - We know, it's been the summer of the beet.  We hope you are able to enjoy their sweet flavor and love the fabulous nutrition they provide!  If you really need to change it up, try some Chocolate Beet Cake!

Carrots

Eggplant - It's cool enough now, you can do it, try your hand at eggplant parm!

A few hot Peppers