WRENTHAM RESIDENTS/REGISTERED VOTERS PLEASE SUPPORT US AT TOWN MEETING JUNE 10TH
VOTE YES ON ADDING AN ACCESSORY USE TO AGRICULTURAL ZONING. (THIS IS COMPLETELY SEPARATE FROM THE RE-ZONING ON MADISON ST. THAT YOU SEE ALL THE LAWN SIGNS ABOUT)
"The mission of White Barn Farm is to preserve open space and this historic family property by growing food in a beautiful living landscape that will inspire feasting in celebration of natural beauty and our local economy. White Barn Farm aims to make Wrentham a funner and tastier place to live."
We dream of hosting a film series projected on the barn, musical performances, farm tours and dinners, and weddings in alignment with our mission of making Wrentham a funner and tastier place to live. When we approached the town to get the proper permits and whatnot to make these dreams happen, we found there was not really a definition for these sort of activities on a farm in a residential area (we are not zoned commercial - which is good for our mission of preserving open space).
Here is what the Draft Looks Like:
DRAFT Agricultural Accessory Uses BYLAW (4/10/13)
Amend Article 4.2 as follows:
H. ACCESSORY USES
9. Agricultural Accessory Uses
Add the following new definition in alphabetical order to Article 2 Definitions:
Agricultural Accessory Uses
Food service, programs and revenue-generating events, such as tours, dinners, weddings, and musical performances, which are appropriate in scale to the premises and any surrounding residential area, including the preparation and serving of food and beverages for such events. These accessory uses are to supplement the income from the agricultural use of land as exempted from regulations or restrictions in zoning bylaws as defined in Section 3, Chapter 40A of Massachusetts General Laws. Adequate off-street parking must be provided.
The listed accessory uses are only allowed on land whose primary use is agriculture, which is already defined by the state (rather than defining it redundantly within this accessory use amendment). That means your neighbor cannot open a movie theater in their back yard just by planting a row of radishes in their garden. The agricultural use must be the primary use and primary source of income. Our town zoning bylaw defines agricultural uses to include farms, nurseries, orchards, and the subsequent sales from those uses. (farmstands) The farms in town right now (as far as I know) include White Barn Farm, Cook's Valley Farm, The Big Apple, and a new operation in West Wrentham called New Heritage Farm.
The farmer must scale his accessory uses to be appropriate to the premises and the surrounding residential area and provide off-street parking for his patrons. He would need to obtain appropriate Board of Health permits and coordinate with the public safety officials to determine if a police detail is needed.
We would be so so grateful if you could talk about this upcoming vote with your friends and neighbors, distinguishing it from the Madison St. Re-Zoning vote. We would appreciate any sort of social media sharing you can offer, as well. This amendment is not just to make our crazy dreams a reality - it is to contribute to the financial viability of our farm, which we hope allows our farm to continue operating and, most importantly, will preserve this place as open space and a working farm. There is the added bonus that these activities will bring some cultural enrichment to the town.
Thank you for taking your valuable time to read about this. Please, please go to town meeting on Monday, June 10th and stand up for your farms! The meeting is scheduled to run from 7:30pm to 11pm at the King Philip High School.
It's June and White Barn Farm is open full time for the Summer.
Roadside Stand Hours:
Tuesday through Friday 2pm* to 7pm
*Wednesdays we open at 10am!!!
Saturday 10am to 2pm
The Jordan Brothers Seafood Truck is at the farmstand on Tuesdays, 2pm to 6pm, and Fridays, 2pm to 7pm
We always have:
- Iggy's Bread
- Sheldonville Roasters Coffee
- Puddingstone Organics eggs
- our own fresh-cut Flowers
- and our fresh produce, of course!!!
- Honey and Maple Syrup when available
TODAY IS OUR FIRST WEDNESDAY MORNING MARKET!! come on down!
Peonies and Baptisia are the stars of our fresh flower bouquets. They look great!
Thank you as always for your support!!!
White Barn Farm
Hi Again Everyone! Thanks for sitting through that terrible traffic to get your shares yesterday. What a frustration. As we were weeding in the flower field we heard a man screaming in his car. I would have thought he was in labor if men were capable of that sort of thing. Yikes! Anyway, thanks for all making it, bringing your boxes back, and generally being a great group! Don't forget Tuesday is a Jordan Brothers Seafood day - but they are only here until 6pm on Tuesdays (just found out). We always have Iggy's Bread, Sheldonville Roasters Coffee, Puddingstone Organics Eggs, and fresh flowers to finish off your table . . .
The Second Share consisted of:
Napa Cabbage. The football shaped white and light green cabbage is our fast-growing, early friend the Napa Cabbage. We find this cabbage very versatile. It is great sliced to add crunch to tacos (a la iceberg) or roll-up sandwiches. It is sublime in an Asian style coleslaw. It can also be included in a stir-fry. A simple preparation would be a fry of onions, carrots, celery, sweet pepper, mushrooms and broccoli. Throw in the thinly sliced Napa at the end. Barely cook – add a nice flavorful sauce – try whisking together honey, garlic, fresh citrus juice, chili sauce, soy sauce, a little balsamic vinegar, and some olive oil, perhaps a touch of toasted sesame oil at the end. Taste and adjust until you think it’s great. Either add this sauce to the stir fry (without adding so much the veggies get soggy) or serve at the table along with a pot of rice.
little bag of Arugula. it is a little spicy. I find it usually needs some balance. Try it chopped on a sandwich. finishing a simple pizza with mozzarella and thin slices of prosciutto melted on. We had leftover steak from the grill the other day and made a big platter with a good bed of arugula, gave it the salt and pepper treatment. sliced the steak and arranged it over the arugula, a little more S&P, then fresh squeezed lemon juice (I use a little mini strainer to catch the seeds as I drizzle on the juice) and finish with good extra virgin olive oil. the final flourish was parmigiano shaved with a peeler on top. The cold steak, oil, lemon juice, and cheese were an excellent balance to the spicy, tender greens.
Bok Choy. Hopefully you enjoyed this last week. It's great sautéed with garlic, a little oil, soy sauce, and chicken stock. You can either quarter it or slice it. I tend to add the stems first and greens second if I slice it cross-wise. Last year I did a nice recipe with quartered bok choy in a pyrex baking dish, tossed with garlic, ginger, olive oil, a dash of soy sauce, and topped with slices of lemon. I placed salt and peppered white fish on top of the lemons, added a few pats of butter, covered with foil and baked at 375 for 20-25 minutes. Start a pot of rice at the beginning of the process and you’ll have a nice meal done in about 35 minutes. Bok choy is great for stir fry, too.
Broccoli. a wee bit o brocc. Along with the bok choy, and scapes, you have a nice base for a stir fry. or a pizza topping, omelet filling, etc.
Handful of Garlic Scapes: those green, pungent curly cues. Kind of like a twisty, spicy, garlic-flavored chive. These are the flower buds of the garlic plant. since farmers have to cut them off the plant to encourage energy to go to growing the bulb instead of flowering and maturing seeds, we have come up with wonderful uses for these cutie little garlic whistles, as I've also heard them called. you can chop them up as a substitute for garlic. Mince them into mashed potatoes or if you want to be deluxe: heat the half n half and butter to be added to your potatoes separately, first, along with the minced scapes – the flavor will infuse throughout. Mash that with your cooked potatoes – adjusting for salt and pepper, of course. The tips of the scapes can also be featured on their own – just sautéed in olive oil or butter. You can make a pesto with them. You can make a butter – just food process with room temperature butter. This can be spread on bread, stuffed under the skin of a chicken for roasting, slathered on fish to be grilled. Butters like this can be frozen if you want to have garlic scape flavor available all summer.
3 Heads Baby Romaine: 2 Red and 1 Green
Cilantro. Yum. Fish tacos? White onion and cilantro with some lime juice. Cilantro is great with fish or curries or thai food. I recommend a cilantro butter for grilled fish. One of our favorite lunches is good old tuna sandwiches – with minced red onion, capers, cilantro, olive oil, a touch of mayo, and salt and pepper. A cheese quesadilla is heightened with a mincing of cilantro and red onion. A mango salsa or guacamole are other great options for our favorite love-it-or-hate-it herb.
Kale. Check out the Basic Cooking Greens method.
1 head escarole. This is the head of green lettuce-looking stuff. Escarole is a bitter green that can be eaten raw torn into a salad, but is more often cooked or added to soups. If you are going to make the frisee salad (below), I recommend using both the escarole and frisee together. Otherwise, my favorite preparation is Escarole & White Beans. I cook the coarsely chopped greens with olive oil and garlic, add a can of cannelloni beans with the juice, add enough stock for the desired thickness of the soup, and simmer until the flavors meld a little bit. You could certainly include sausage or little meatballs (for an Italian Wedding Soup style). I recently heard of stuffed escarole rolls. I assume you quickly blanch or steam the whole leaves to make them pliable, then fill with a rice, cheese, and herb stuffing, then bake with a little sauce or stock. But to be sure I would look up a recipe.
1 head frisee. This is a curly endive and is not pronounced “frizzy” like my hair. It’s French: “Friz-zay” (it means frizzy in French). This is a bitter salad green that you may find familiar from wintertime mesclun mixes or salads at fancy restaurants. One lovely thing about bitter greens is that they pair so nicely with some tasty fat and something acidic. Feel free to just cut off the bottom, wash the leaves, and throw into any salad you wish. If you want to make a feature dish, try this recipe from Alice Waters’ wonderful cookbook, The Art of Simple Food, (which I recommend owning as a CSA member):
POACHED EGG WITH CURLY ENDIVE SALAD
-Remove the dark green outer leaves from 2 large heads of curly endive (frisee) * you could also use escarole, spinach, or dandelion greens. Separate into individual leaves and wash and dry well.
-Cut into 1/3 inch pieces: 2 bacon slices
-Warm in a small heavy pan, over medium heat: 2 tablespoons olive oil
Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan. Pour off the fat from the pan and reserve.
-To make the dressing, mix together:
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
salt and fresh ground black pepper
1 garlic clove, crushed (you could use a 1 inch piece of your green garlic)
2 1/2 tablespoons olive oil
1 1/2 tablespoons bacon fat (if you omit the bacon just add this amount of olive oil to make up for it)
taste for salt and acid and adjust as needed.
-Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar
Heat to just below a simmer and slide in: 4 eggs, cracked from their shells
Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.
(Feel free to make some rustic croutons and toss them while still hot with fine chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.)
Happy Wednesday, Tuesday Members! Thank you for all making it to the first CSA Pick up! Most of you are seasoned pros by now, but I do want to apologize and make excuses for being late in sending this, all the while regaling you with tales of the farm. I hate to say it, but let's be honest, it is difficult for me to get the Tuesday email out on time. Luckily, there are excellent websites with recipe ideas - try Martha Stewart and epicurious. Our website also has a really good recipe page on which you can search by ingredient (just make sure to jot down or photograph the white board list of what was in the share so you know what to search for). Also, we will soon have a cookbook called From Asparagus to Zucchini for sale at the farmstand which has really great ideas, organized alphabetically by vegetable, amassed by the CSA Coalition of Madison, Wisconsin.
Excuses, Excuses: It has been a wild experience trying to be new parents and pull off the farm this year. The cool spring and recent string of rain have thrown another monkey wrench into the mix. Basically, we are trying to get all of our frost sensitive crops out into the field. The string of rain held us up last week, as we were not able to prep the fields. We felt bad until there was a dangerous frost Saturday night - we were able to cover all of our plants still in their trays on our hardening off table. During the holiday Monday we managed to wrangle two wonderful farm crew to help me plant all of the peppers and eggplant - which you can watch grow this season in the field next to our farmstand. Tuesday we had our first CSA harvest, first Tuesday market, and were trying to get all of our tomatoes in the ground. We are using a biodegradable black plastic mulch for tomatoes which is put down by a fancy implement on the back of the tractor. It took much longer to work out the kinks of operating that machine than we were expecting and our precious time ticked down. Workers had places to be. Our overachieving farm crew members had to run off to award ceremonies or to take care of their newly purchased homes and our lovely babysitter Caroline goes home at four! It is absolutely wild trying to manage it all! Luckily, another amazing farm crew member, Karen, who was at the farmstand yesterday, just got home from Spain and hadn't had much Graham-time yet. I guiltily fed Graham then brought him over to play with her while she ran the farmstand. Amazing. He was asleep in the backpack when I returned an hour and a half later. During that time I was able to plant all 500 feet of cherry tomatoes riding solo on the back of the transplanter with the intrepid Dylan piloting down the plastic mulched beds, not tearing a shred. I finally came inside around 7pm and remembered I had not emailed our CSA members about their first share. Yikes! I forced myself to give it a go after supper and our website told me we had exceeded our mailing list member limit and I would have to upgrade before I could send another email. A sign from above to go to bed. Honestly, I was thankful. But I copied and pasted some descriptions of what to do with the veggies from past years, our website host had upgraded me for free by the morning, and here is the result.
Now. What was that stuff in the share?
2 Green Garlic. Use the white part just like garlic. This is the immature garlic plant. At this stage it is tender enough to dice up and use fresh. The big green tops could go in a stock pot. Or try making green garlic aioli
Bok Choy . Those little leafy vase shaped veggies. super great for stir-fries. excellent sauteed in olive oil with a touch of fresh garlic, ginger, soy sauce and stock. nice with white fish. There is a great recipe for glazed bok choy. It is a natural for a stir fry - I usually cut across the base to get little half moons of stem to throw in earlier and then more coarsely chop the greens to add later. Several folks have recommended a crunchy raw bok choy salad.
Red Russian Kale. This I like to prepare with generous olive oil in the large pan (I have a really useful cheapo nonstick wok w/ a fry pan handle from an Asian grocery store). Slices of garlic (don't worry about mincing). add salt immediately so the garlic doesn't get too brown. when it starts to smell great add the coarsely chopped kale. When it is bright green and tender, it is done. sop up all the extra oil with good bread. Note: when kale gets more mature the stems can get tough, in which case it is better to strip the leaves off the stems. you can always chop the stems small and start cooking them first. We think this week's primo first-picking kale is still tender.
Spinach. I like to use my standard greens treatment: olive oil and garlic. Hot tip: after the spinach turns bright green and softens, turn off the heat and tilt the pan, shoving all the spinach to the high and dry side. drain the watery stuff. unless you wanted that moisture for something you were adding it to . . It is great in a pasta, lasagna, or raw, chopped in a veggie sandwich, or melted into a grilled cheese or quesadilla, featured in an omelet (maybe with feta and red onion), or even topping a pizza (make sure to squeeze out excess liquid if you add cooked spinach – no soggy bottom pizzas!)
1 bunch of cilantro. This herb is fabulous and versatile. It can really pull together a tray of nachos or some bean and cheese burritos. But cilantro is also the perfect finish for Thai curries or some roasted fish. I find white onions, finely diced with cilantro, salt, and a squeeze of lime is a wonderful addition to any sort of taco, burrito, or even as a condiment with grilled fish or meat. Fresh chopped cilantro is also the secret to stepping up a jar of salsa to enjoy with tortilla chips.
Pea Tendrils. That wild bunch of tangly greens. This is the pea plant and you'll find it has the flavor of peas. We normally just harvest the tips and those very tender tendrils are good for salad or otherwise eating raw. This bunch you may find has a little tougher lower stems. For that reason I would probably use this bunch to make a pea tendril pesto. just coarsely chop the bunch and food process or blend with olive oil, salt, and finish with some parmesan and toasted nuts, if you like. This can be a spread for crackers, crostini, or a sandwich or a sauce for pasta (ricotta would be a good match for a creamy sauce) or, heck, to add to a box of annie's white cheddar mac & cheese. You could also chop and sautee these greens and add them to something that would love a little pea flavor flair: parmesan risotto or pasta carbonara, for example.
Crunchy Royale Radishes. The bright red globes. i recommend thinly sliced. if you have a mandoline (the culinary, not musical instrument) this is a perfect opportunity to make paper thin slices of radishes served on little slices of good bread with butter and a shake of salt. also good shaved on a salad and dressed with white balsamic vinaigrette. Try them quartered for a crudite or sauteed briefly in butter.
Arugula. an excellent base for a salad. We dunk our greens to cool them down and sometimes bag cut greens to portion them out, but really you should wash them and dry them in a salad spinner and store them in the refrigerator in a plastic bag so they stay fresh. Lots of people say “green bags” work really well and can be reused quite a few times – I think they can be found at Ocean State Job Lot. A really simple and delicious salad is created by tossing with a pinch of salt, some grinds of black pepper, the juice of a half lemon, and a spash or two of tasty extra-virgin olive oil. Finish that with Parmigiano Reggiano peeled on top with a vegetable peeler and you should be in food heaven. Quesadillas with thinly sliced spicy salami and coarsely chopped arugula and a good melting cheese are so tasty and were my favorite meal to find at train stops in Italy.Two Heads of Mini Romaine – one red and one green To wash these, I like to fill a large bowl, the bottom of the salad spinner, the sink, whatever, with cold water and twist the core off the bottom of the lettuce, push in the leaves, swish for a minute and after a few moments lift them out (so the dirt settles) and put in the spinner. Dry and store in a plastic bag, including a paper towel if you think there is still a lot of water left (pools of water cause rot). I like to store the leaves whole and tear them into a salad or put on a sandwich as needed. We've been enjoying the crunch of these early little lettuces, chopped into ribbons and served on tacos.
It's time again to get out the galoshes. It may be a rainy Saturday, but we will have produce and it needs a good home!
- lettuce mix
- bok choy
- mini romaine lettuce
Jordan Brothers Seafood will make their last Saturday appearance. They will begin the Tuesday/Friday schedule on Tuesday, May 28th.
We will still have Puddingstone Organics eggs, Iggy's Bread & Pastries, Sheldonville Roasters Coffee, and Liberty Farm Maple Syrup.
We have some plants left to sell, plus McEnroe Organic potting soil, compost, and seeds from High Mowing. The post-plant sale inventory is actually pretty sparse, but there are sweet peppers, patio tomatoes, and an assortment of herbs and flowers.
For the last week in May, the Farmstand will be open:
Tuesday 5/28 & Friday 5/31, 2pm to 7pm & Sat. June 1st, 10am to 2pm
Yoga in the Barn with Patty begins Saturday June 1st. 9am-10:15am. bring a mat, water, layers, and $12.
Regular Summer Hours at the Roadside Stand begin in June:
Tuesday - Friday 2pm to 7pm.
Early Opening on Wednesdays: 10am.
Saturdays 10am to 2pm
The 5th Annual White Barn Farm Plant Sale is this Weekend! Saturday and Sunday May 18 & 19, 10am to 4pm. Wrentham is going to be alive with activity tomorrow. I've seen a flyer for a big community yard sale at the VFW and one at the Congregational Church. The Sohoanno Garden Club of Wrentham has its annual plant sale at the library as the library has its book sale! Saturday is going to be a hootenanny!! Don't miss it. In fact, tell a friend about it!
The farm is wired with anticipation and excitement for the big event. It's Plant Sale Eve and it feels like we have been an army of little elves preparing for the day. Over the years, the plant sale has become a big family event at the farm. Chris' Dad, Rich, actually flies in from California to take on the task of collecting boxes from package stores, grocery stores, etc. for you all to tote home your plants in. Of course, he wants to visit his son and grandson, but it has become a tradition for him to be a major part of pulling off the sale. Look for him and Uncle David heading up the Parking! Look for my brother Will hauling plants (and this year selling his kitchen woodworking crafts) and his wife, Jess, at the cashier table along with Aunt Ann Natalizia and maybe Cousin Hannah! Grammie has painstakingly written the plant tags for the - no joke - thousands of plants. Our flower designer, Laurene Hulbig has blossomed into our greenhouse manager since I've been called to mom duty and has literally seeded and potted up nearly every plant we are selling. My best friend, Heather, designs a beautiful and creative event poster every year (unique originals for sale at the cashier). Look for a happy team of hunky farmhands hauling plants - they have been keeping the rest of the farm going and are out harvesting fresh produce for the farmstand right this second. Uncle Neal has kept the parking area beautifully mowed. Chris' mom, Patty, will be cashiering on Sunday and his brother, Patrick, will be helping out with his brawn and amazing lettering skills. We have a crew of gardening volunteers to help you with choosing plants and splitting up 6packs and 4packs - they will be the ones with scissors and labels and aprons - if they're willing to wear them!
The point is - this is a spectacular team effort. So many more family members and volunteers help but I must stop typing!!!!
Tips for a Great Plant Sale Experience:
- Check out the inventory online to get an idea of what you want, but have some alternates in mind in case your chosen variety is sold out.
- Be ready to be a little patient with parking, the cashier tent, and pulling back onto 1A.
- Take the time to read about the varieties and chat with volunteers and even other gardeners as they shop. Us gardening folk are all kindred spirits. Don't be afraid if you're a newbie!
- Bring your grocery bag to load up on fresh produce, coffee beans, Iggy's Bread, seafood, honey, and baked goods, too! Look at the official line-up on our Plant Sale webpage.
We love to think of our plants en masse in the greenhouses right now, spreading so far and wide to bring our community good food, beauty, and pleasure for the season to come!
Thank you for support, as always!
Christy, Chris, Graham, and the whole White Barn Family
See you there!
RAIN! At last, the earth has had a good long drink! The dust was really starting to wear us down. The good thing about the dry spell is that, out of necessity, our irrigation systems are already in operation for the season. That should mean better germination of direct seeded crops and better establishment and growth of transplanted crops. Good news. We were able to take advantage of the rainy day yesterday and get our High Tunnel turned over from the crops you ate last weekend (boy choy, spinach, arugula, mustard mix) and planted to tomatoes and cucumbers. Let's all wish them good luck!
THIS SATURDAY, MAY 11th: Since we have cleared out our high tunnel, we are beginning to harvest crops from the field. Tomorrow at the farmstand we expect to have:
- Broccoli Raab
- Baby Kale
- Mustard Mix
- Pea Tendrils
- Fresh-cut Lilacs
- Jordan Brothers Seafood
- Sheldonville Roasters Coffee
- Iggy's Bread & Pastries
- High Mowing Organic Seeds
- McEnroe Organic Compost and Potting Soil
- Liberty Farm Maple Syrup
- Puddingstone Organics Eggs
- sorry, no honey until the Plant Sale, when Franklin Honey will be there with fresh spring honey!
This is a picture of my great-grandparents, Mop & Pop, gardening where White Barn Farm is today
If it is a rainy Saturday: Get out your unbrellas, your wellies, designer rubber boots, duck shoes, plastic bags w/ elastics over your sneakers. Whatever you have to do to make sure you do not miss out on this Saturday's Farmstand!!
One more note: This Saturday is my big brother, Dave Raymond's, 36th Birthday! He is in a tiny village in Afghanistan during his third tour of duty. Let's all send him a birthday wish! We love you, Dave!
Thank you! Thank you! as always!
Christy, Chris, Graham, & the White Barn Crew!
Hey there White Barn Farm Fanatics!
Get Ready! Saturday, May 4th will be the first farmstand of the season! 10am to 2pm
We will be back to our usual spot under the tent on 1A and we can't wait to see you! It has been an awfully cool spring, so things are just trickling in, but thanks to the High Tunnel we put up last year there is a little produce to be had! Our new hens are laying eggs. We have lots of collaborators to round out the offerings . . . and it's time to begin the habit of shopping at the farmstand :)
We expect to have:
- From our Fields and High Tunnel: Scallions. Spinach. Bok Choy. Arugula. Mizuna. and more?
- Our own eggs and Puddingstone Organics eggs
- Iggy's Bread, including pastries
- Sheldonville Roasters coffee beans
- Franklin Honey
- Maple Syrup from James & Sarah at Liberty Farm in Poultney, VT
- Jordan Brothers Seafood
- Organic Seeds for your garden from High Mowing
- MacEnroe Organic Potting Soil and Compost
- and maybe a sneak peak of plants for your garden
We will be open again with the same lineup:
Saturday, May 11th. 10am to 2pm.
during our Plant Sale, May 18th and 19th. 10am to 4pm (Farmstand & Seafood - Saturday only)
Saturday, May 25th. 10am to 2pm.
Regular Summer Hours* for our Roadside Stand begin Tuesday, May 28th:
Tuesday through Friday, 2pm to 7pm
(!!!new this year: Wednesdays we will open at 10am. for busy parents, night-shifters, and traffic avoiders)
Saturdays 10am to 2pm
*at this point, Jordan Brothers Seafood will start coming Tuesdays and Fridays, 2pm to 7pm.
Thank you all for waiting all winter long! We would not be here without your support!
See you soon!
Christy, Chris, little Graham and the rest of the farm family at White Barn Farm
This may be the time of year you begin to wonder what ever happened to your farmers? What are they doing? Is it Spring yet?
Yes! Despite the snow lingering in the shade and the chilly winds, the Vernal Equinox has come and gone and the days are now longer than the nights! Chris and our faithful farm crew, Laurene, Dylan, and Ben, have been at work in the greenhouse, getting things started. The high tunnel we put up last year has new seeds planted in all the beds and there are all sorts of seedlings up in our heated greenhouse.
SHARES AVAILABLE IN OUR CSA (COMMUNITY SUPPORTED AGRICULTURE) PROGRAM. We are expanding our CSA for 2013. We are offering 100 shares this year, up from 75, and adding a new pick-up day, Wednesday. We finally got through our waiting list and still have a few openings available for Tuesday or Wednesday pick-up. If you are interested in joining the CSA, reply to this email and we can make it happen. Read all about the CSA under the CSA Menu on our website, http://whitebarnfarm.org/
PLANT SALE. May 18th and 19th will be our Fifth Annual Plant Sale! Mark your calendars! We grow starts for your gardens in our greenhouse using organic potting soil and feeding only with organic fish and seaweed fertilizer and sunshine, of course. The sale is 10am to 4pm both days.
NEW HIGH TUNNEL & MORE CHICKENS. We are going to have a new high tunnel (basically a greenhouse) for cut flowers this year. It will be used for overflow plant sale plants in the late spring and season extension for cut flowers in fall and early spring. It has been almost completely assembled by Chris and Eliot (who is Christy’s Dad, aka “the farm wizard”). This structure is taking the place of the farm's first greenhouse, which has been uprooted and moved to house our new flock of hens. They have merged with the survivors of the old flock and only an intermittent squawk has been heard since they met. We are hoping the larger flock means we will have a better supply of our own eggs this year. In fact, the five eggs a day jumped to nine yesterday so maybe the new ones have started laying? The only thing is that they weren’t that small like first eggs usually are. We might need a laying box stake-out to get to the bottom of this.
BABY GRAHAM. Our son, Graham, is now five months old. He is such a mellow, happy guy and ridiculously cute. He was an intrepid traveler this winter as we visited his great-grandparents and great-aunt and uncle in Texas, his grandpa in California, and his grandma, cousins and aunt in Arizona. The house here in Wrentham is grand central station for our family and farm family so he sees lots of people every day and gets loved and held by so many folks! He does not enjoy farm work yet, however. I can thin about half a tray of seedlings with him in the Baby Bjorn before he is ready to move some more. I have been struggling with being more of a mom than a farmer so far this season. For years now, my identity and confidence has been derived from my work, so being inside while the crew works in the greenhouse makes me feel somewhat conflicted. At the same time, I had no idea how attached I could become to my adorable baby boy and the last thing I want to do is leave him. We do have plans for a babysitter during the summer . . . For now Graham is in charge of PR.
OPENING DAY/SATURDAYS IN MAY. We will be open on Saturdays beginning May 4th, 10am to 2pm. Jordan Brothers Seafood will be joining us for those Saturdays. We will have a produce stand at our Plant Sale, May 18 & 19. Then we will be open again the following Saturday, May 25th and then the regular season begins Tuesday, May 28th! That means the CSA starts up and the Roadside Stand is open five days a week: Tuesday to Friday 2pm to 7pm and Saturday 10am to 2pm. At that point, Jordan Brothers will start selling seafood on Tuesdays and Fridays (no more Saturdays).
MORNING FARMSTAND. Due to popular demand, we are going to try opening early one weekday a week to accommodate the schedules of busy parents, afternoon traffic avoiders, night-shift folk, etc. It will probably be Wednesday at 10am. Stay tuned for the official info.
SLIDESHOW AT THE LIBRARY. In 2007, the year before Christy started White Barn Farm, she took an odyssey through Europe, working on farms in exchange for room and board (WWOOFing). She is showing pictures and sharing stories about these travels for the Sohoanno Garden Club of Wrentham on Tuesday, March 26th at 7pm at the Wrentham Public Library. No charge but donations to the food pantry are encouraged!
DINNER & DISCUSSION AT ZEBRA’S BISTRO. The other day we got a call from Wrentham resident and owner of Zebra’s Bistro in Medfield, Craig Neubecker. He has gotten many of the plants for his kitchen garden at our plant sale and sometimes stops by our stand to pick up produce for the restaurant. He asked if we would lead a discussion about sustainable food at the Chefs Collaborative Earth Dinner on Wednesday April 17th. Food is our favorite topic, so we are proud to oblige! It will be a 3 or 4 course set menu based on locally sourced ingredients (as much as possible in April). If you are interested in more details, visit http://zebrasbistro.com/ or facebook.com/ZebrasBistro. To learn more about the Earth Dinners visit: http://chefscollaborative.org/about/ or https://www.facebook.com/ChefsCollaborative
Happy Holidays Everybody! It's finally the last weekend of the 2012 season. It's time to stock up on your local organic veggies. Carrots are back and this week we have onions and garlic as well. All of the roots store for ages in a plastic bag in your fridge. Winter squash and sweet potatoes will store at room temperature. Honey and coffee are perfect hostess gifts. We cannot wait to see you all. Seafood on Saturday!
FARMSTAND IN THE BARN
FRIDAY 2PM TO 6PM
SATURDAY 10AM TO 2PM
this weekend, December 21st & 22nd
This weekend’s market is once again a tremendous group effort:
White Barn Farm is serving up:
- Salad Greens, Kale, Spinach, and succulent Specialty Asian Greens
- Red and Green Cabbage. try out the recipe page of our website. type "cabbage" in the search box
- Beets and Turnips. here's a link to a chocolate beet cupcake recipe
- Leeks, Daikon Radishes, Spanish Black Radishes, and Watermelon Radishes
- Butternut and Acorn Squash
- Long Pie Pumpkins. check out Alton Brown's Pumpkin Pie Recipe
- Bunches of Popcorn on the Cob. this is Chris' epic popcorn video
Medway Community Farm’s Honeymooning Farm Couple is providing:
- Savoy Cabbage
From Powisset Farm in Dover
- Celery Root
- Red and Yellow Onions
Vanguarden CSA of Dover is rounding out the vegetable parade with:
- Sweet Potatoes
- Napa Cabbage
- Fingerling Potatoes
Burnshirt Valley Farm has stocked our freezer with:
- pasture raised pork
- sorry, no beef this week
Sheldonville Roasters is bringing:
- fresh roasted coffee beans
Franklin Honey just dropped off more:
- local raw honey
- handcrafted, bee-based lip balm
Brambly Farms is delivering:
- fresh eggs
Laurene Hulbig will have:
- Wreaths handmade from greens collected here at the farm
- She has also arranged our dried flowers into bunches for $15
- If anyone ends up getting engaged this holiday season, check out Laurene's amazing floral design for weddings. She can use White Barn Farm flowers, order from the flower market, or use a combination to create exactly what you dream of. I cannot stress enough how talented she is. Plus, she is the perfect combination of fun and professional to work with.
And of course, as always, on Saturdays the farmstand features:
- Jordan Brothers Seafood
- Bread, Baguettes, and Foccacia
- Sticky Buns, Croissants and Bagels on Saturday
Your Farmers and Future Farmer,
Christy, Chris, and Baby Graham