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Posted 12/20/2013 8:40am by Christy and Chris Kantlehner.

Hi everyone! Thank you so much for making last weekend's first craft market so bustling. It was way below freezing and everyone toughed it out and kept the spirits high. Extra thanks to Phil Johnson for bolstering our moods even further with his fresh brewed coffee. and great thanks, of course, to all of the talented crafters and the Shire Book shop (a local treasure behind the mill store in Franklin) for showcasing their truly quality works!

If you hadn't heard yet, we have gift cards! They are very professional looking, if I do say so myself. We can issue them for any amount (let's say $10 and up) and it can be redeemed for anything we sell at the farmstand. We also have our White Barn Farm pint glasses, bunches of popcorn, bags of coffee beans from Sheldonville Roasters, jars of honey from Rosa Mystica Apiary, we even have soft, good-looking T-shirts in lovely bright colors from the Moonshine Music Series. All of these are perfect for a last minute gift - in a bundle or on their own!

VEGGIES! we are gettting down there, but in addition to our roots and cabbbage, we got a really nice harvest yesterday of fresh greens from our high tunnels: Baby Kale & Chard Mix (so sweet! in these cold temps), Lettuce Mix, Spinach, Parsley, and very Baby Bok Choy. They are rinshed, spun, bagged and ready to go and we promise not to freeze them before we can sell them to you on Saturday. Actually, the temperatures are going to be downright pleasant, so stroll on in and browse with leisure!

We are open today! This is our last weekend of the season!

Friday, Dec. 20th, 12pm to 6pm (Jordan Bros Seafood here 2pm to 6pm) and tomorrow, the Winter Solstice:

Saturday, Dec. 21st, 10am to 2pm (Jordan Bros Seafood 10am to 1pm)

Make way in your freezer from some quality proteins. This is the weekend to stock up on seafood selected by Jordan Brothers and pastured pork raised by Floyd Kelly at Burnshirt Valley Farm in Barre, MA.

The Craft Fair continues . . . .

Woodworking is back on Friday afternoon: Reclaimed hardwood cutting boards, kitchen utensils and more by WMRWoodworking (Will Raymond from Wrentham). Just add a block of cheese and you have a really put together gift. 

Centerpieces, wreaths, and other creations by Laurene Hulbig will be available for lovely hostess gifts.

Very cool shopping bags, handmade by Kathie Norcott, will still be available (only $10)

Blank Cards with original veggie art by Elizabeth Gibbs with a recipe on the back! (only $2.50)

We have ultra-practical cookbooks, From Asparagus to Zucchini, and Farm Fresh and Fast put together by the Fairshare CSA Coalition of Madison, Wisconsin ($20)

original art by Heather Willey

lip balms and hand creams from Franklin Honey (only $2.50 and $6, respectively)


SPECIALS ON WHITE BARN FARM STORAGE CROPS:

WATERMELON RADISHES $1.00/LB FOR 10 LBS OR MORE

BLACK SPANISH RADISHES $1.00/LB FOR 10 LBS OR MORE

PURPLE TOP TURNIPS $1.00/LB FOR 10 LBS OR MORE

PARSNIPS $1.50/LB FOR 10 LBS OR MORE

GREEN CABBAGE $2O/CASE (BUSHEL WAXED BOX)

KOHLRABI $20/CASE (BUSHEL WAXED BOX)

We are so thankful to each and every one of you. We are honestly looking forward to some down time to focus on planning next year, but we will miss seeing your faces until we start again in the spring.

Happy Holidays to everyone and celebrate the Solstice on Saturday!!! The days will lengthen starting Sunday :)

Sincerely, Christy, Chris, and Graham Kantlehner farmers and farmer jr. at White Barn Farm

P.S. CSA members, I promise to get our renewal info to you ASAP (the gift cards are going to play into our CSA options for 2014 - we've been holding off partly becasue of that). probably after Christmas . . .

P.P.S. If you are on the Waiting List or think you are on the Waiting List for the CSA or would like to be on the Waiting List for the CSA, send us an email. I have started keeping a hardcopy list rather than just an email folder (in which I accidentally erased threads that included the waiting list topic from time to time). I'd like to double check my list. There are definitely emails requesting to be added in my inbox as well that I haven't had a chance to respond to. To be certain, send an email and I will get it all worked out and be sure to offer Waiting List members the next available shares.

Posted 12/11/2013 12:44pm by Christy and Chris Kantlehner.

It is us again. The White Barnies, as we're known in certain circles.

We will be open again this weekend: Friday the 13th from 12pm to 6pm and Saturday Dec. 14th 10am to 2pm. The Jordan Bros. Seafood Truck will be there Fri 2-6 and Sat 10-1.

As you look out at the winter wonderland you must be asking, What is left???

From the fields and greenhouses here at White Barn Farm: Lettuce Mix, Parsley, Sage, Thyme, Tokyo Bekana (what? you don't know what that is? I like to think of it as the Romaine of Chinese Cabbage), Tender Braising Mix, Cabbages, Kohlrabi, Parsnips, Celery Root, Little Red Onions (an inexpensive alternative to shallots for your homemade vinaigrette), Leeks, Beets, Purple Top Turnips, Watermelon Radishes, Black Radishes, Popcorn, and more . . . 

We've coordinated with other local producers to round out your shopping. Visit our Roadside Stand page on the website to take in the full run down. It may be eerily familiar to last week's desription.

I want this email to focus on our Saturday Craft Market! 10am to 2pm in the barn.

Hallelujah! This should be a really cool gathering of artisans from our very local community. This is the first craft market we've hosted and it is sure to be a grass roots sort of event. That's my way of saying dress warmly because there's no heat in the barn (except from the warmth conjured up by a room full of jolly shoppers). Also, you'll want to bring cash or checks to pay with. We've got the side of the barn you haven't seen yet cleared to make way for:

Woodworking. Reclaimed hardwood cutting boards, kitchen utensils and more by WMRWoodworking (Will Raymond from Wrentham) 

Unique Upcycyled Clothing by Threads to Remember (Katie Pisani from Franklin). If you are a recycling diehard and have been holding on to a sweater that isn't quite good enough to donate because of stains, holes, shrinking, etc - bring it for Katie. She can make something fabulous out of it - Cotton and Acrylic don't work, though.

Felt Capes, Gnome Hats, and Balaclavas by Hyphen Designs (Kelsey London of Franklin)

Aromatherapy Oils and Gift Cards by Healing Moments Massage Therapy (Melissa Amendola of Walpole)

Wire Sculpture by White Barn Farm's own Ben Gragen. Plus more wonders from White Barn Farm's friends and family who can't be here to sell their goods: Karen Ring's knit Veggie Hats, Kathie Norcott's Upcycled Feedbag Bags, Brian Huckins' Forged Bottle Openers, and Franklin Honey's Beeswax based Soaps, and original art by Heather Willey.

Laurene Hulbig of North Attleboro will be showcasing her wide range of crafty talents and if you or someone you know is getting married you can talk to her about her gorgeous wedding flower design. You've probably seen what she can do with White Barn Farm's humble farm flowers . . . 

Art Photography by Pamela Ruby Russell of Norfolk

Pressed Flower Designs by Wendy Archibald of Norfolk

Watercolor Veggie Cards and her cookbook, Good Food for Everyone, by Tina Addison of Norfolk. Read about her inspiration at www.goodfood4everyone.com

Handmade Jewelry by Cathy Harris of Franklin

Pottery by Sandy Smith, a White Barn Farm CSA Member and potter featured at Potters Place in Walpole.

Hope to see you all this weekend! Thanks for your enthusiasm and support!

Christy and Chris at White Barn Farm


Posted 12/5/2013 11:22am by Christy and Chris Kantlehner.

Three Weekends to go! We will be open Dec 6/7, Dec 13/14, and finally Dec 20/21. The cold storage has been holding your winter bounty and our miracle green stuff - kale and parsley this week - have been living on through the cold! As we run out of certain items the White Barn customer base is being rescued by other organic farmers in our community. Read on for a breakdown of what we'll have this week. Scroll towards the bottom for some new additions: pint glasses, pork, and next week's craft market.

From the fields of White Barn Farm: Gilfeather turnips, Leeks, Lettuce, Kale, Watermelon Radishes, Black Spanish Radishes, Red and Green and Gnome Cabbages, Kohlrabi, Beets, Parsnips, Parsley, Purple top Turnips, Sage, Thyme, and possibly some other specialties I am not remembering at the moment! 

Butternut SquashSweet Potatoes, Onions, and Carrots! plus delicious Kabocha Squash from Vanguarden CSA in Dover, MA. Vegetable Grower Extraordinaire, Chris Yoder, is filling in some important winter veggie slots as we finally sold the last of our carrots and yellow onions at the Thanksgiving Sale. organic methods.

Potatoes! Delicious, creamy white potatoes from Powisset Farm in Dover, MA. organic methods.

Apples! Grown using Intergrated Pest Management in Wrentham at Cook's Valley Farm

Sweet stuff! We will have Liberty Farm Maple Syrup from Poultney, Vermont. and local, raw honey from Franklin Honey (they've got hives right at our farm!)

Fresh baked breads from Iggy's Bread in Cambridge, MA. Saturday we will have the sticky buns and croissants, too. Iggy's breads freeze fantastically - you can take them straight out of the freezer and put in a 350 degree oven with no foil, right on the rack, for 25 minutes or so for hot, steamy, delicious bread.

Coffee Beans! These make a really nice, quality gift. and only $5 bucks for a half pound bag. Phil, at Sheldonville Roasters is a quality maniac!

We are doing our best to keep up with your demand for good eggs. We will have both certified organic/certified humane eggs from Puddingstone Organics in Middleboro, MA and eggs from laying hens out on pasture and fed non-GMO grain from Pat's Pastured in East Greenwich, RI

RI Mushroom Co from Middletown, Ri will be supplying us with their assortment of gourmet mushrooms once again this week. 

We finally have pastured pork for sale again. Our old friend, Floyd, from Burnshirt Valley Farm in Barre, MA came over the holiday weekend and filled our freezer with sausage and other good, clean meat.

We have White Barn Farm pint glasses back in stock. Although they are terrific in the freezer door for a frosty beer glass, this size glass is so good for the giant glass of water you need to stay hydrated in the cold, dry months. And it allows you to add tons of ice to a gigantic gin and tonic (I've heard). Most importantly, they make great gifts and also fill a stocking quite well!

Anyone who heard us mention that we wanted to do a craft market at a Saturday farmstand in December heard right! But it is going to be Saturday, December 14th, from 10am to 2pm (not this Saturday the 7th, as was rumored). Time got away from us human beings here and we did not adequately promote and actually there are tons of other holiday fairs going on so lots of our crafter couldn't come. If you feel like time is flying by like the rest of us, fret not! We will have an array of truly locally made, handcrafted gifts at all different prices and White Barn Farm gift cards should be in effect by then too!

Hope to see you this weekend! Tune in to some parsley power. Revel in the luscious curly kale. and stock up on a rainbow of roots. Be well, everybody! Thanks, as always, for your support!

Posted 11/21/2013 12:13pm by Christy and Chris Kantlehner.

Hello Fellow Feasters!

It is time to get ready to cook and celebrate and be grateful!

A few things we are thankful for: We are thankful for our incredibly supportive family and our equally supportive and dedicated customers and for the new folks that keep finding us each week.  We are thankful that we have been able to keep our historic family home alive with activity and grounded on open space that grows good, clean food for our neighbors and hosts a wild diversity of plants, insects, and wildlife (not to mention microbes, fungi, and all of our other soil life). We are thankful that we have had a long and fairly well balanced growing season and have been spared major destruction from storms and weather extremes. Most of all we are so grateful that we are able to work as a family (now complete with our little boy and family dog!) for a mission we are passionate about, eating well and enjoying our company while we are at it. Now that is something to feast about!

It is hard to believe this will be our FIFTH Thanksgiving Sale! The first few were held at the Trinity Episcopal Church Hall in the center of town and were our first appearances since the end of the CSA at the end of October. This year we have never really closed - we've just reduced our hours to Friday and Saturday and moved into the barn, so you have all stayed in the local food movement spirit!

Thanksgiving Sale Hours:

Friday 12pm to 6pm (Jordan Brothers Seafood 2pm - 6pm)

Saturday 10am to 4pm (Jordan Brothers Seafood 10am to 1pm)


We expect to have plenty of produce! Certain specialties will be limited but we've got your staples covered.

From White Barn Farm: Gilfeather turnips, Rutabaga, Leeks, Brussels Sprouts, Onions, Parsley, Sage, Thyme, Lettuce, Kale, Winter Radishes, Cabbages, Kohlrabi, Carrots, Beets, Parsnips, Fennel, and more! We also have bunches of popcorn, blue corn, little pumpkins and gourds and ornamental kale to decorate with.

Since you can't have Thanksgiving without some key, traditional items we've brought in:

Cranberries! Organic Cranberries from Cranberry Hill in Plymouth, MA

Butternut Squash and Sweet Potatoes! plus delicious Kabocha Squash from Vanguarden CSA in Dover, MA

New England Pie Pumpkins! Sugar Pumpkins from Buckle Farm in Dighton, MA

Potatoes! Delicious, creamy white potatoes from Powisset Farm in Dover, MA

Apples! Grown using Intergrated Pest Management in Wrentham at Cook's Valley Farm

To liven up the atmosphere on Saturday we will have:

Our beekeepers, from Franklin Honey, with their local, raw honey, lip balms, healing hand cream, wonderful soaps, and more bee products good for your use everyday or perfect for a gift! Saturday 10am to 2pm.

William Raymond from WMR Woodworking with his beautiful reclaimed wood cutting boards and other expertly crafted wood items. Perhaps your cheese and crackers will display on a lovely new board this year! Saturday 10am to 2pm.

Phil Johnson from Sheldonville Roasters. He is our local coffee roaster and the man behind those intoxicating coffee bean aromas when you pick up a bag of beans at the farmstand. Meet the roaster, learn more, and get on his mailing list, if you like. Saturday 10am to 2pm.

Throughout the Weekend, we will have products on hand from our usual collaborators:

We will have Liberty Farm Maple Syrup from Poultney, Vermont and a delectable array of fresh baked breads from Iggy's Bread in Cambridge, MA. On Saturday there will be an extra supply of sticky buns, cranberry pecan mini breads, and French dinner rolls. Iggy's breads freeze fantastically - you can take them straight out of the freezer and put in a 350 degree oven for 25 minutes or so for hot, steamy, delicious bread.

We are doing our best to keep up with your demand for good eggs. We will have both certified organic/certified humane eggs from Puddingstone Organics in Middleboro, MA and eggs from laying hens out on pasture and fed non-GMO grain from Pat's Pastured in East Greenwich, RI

RI Mushroom Co from Middletown, Ri will be supplying us with their assortment of gourmet mushrooms once again this week. Those tasty morsels may be your secret ingredient to a marvelous stuffing.

If you are trying to beat the pureed veggie blues, try out some of these recipes for some textural diversity:

Cabbage Apple Winter Slaw

Roasted Winter Vegetables

Broccoli Slaw

Citrus Beet Salad (feel free to substitute fresh orange or blood orange segments for the mandarin)

Nothing looks quite so fetching as fresh lettuce topped with bright orange shredded carrots and bright pink shredded watermelon radish. Some welcome crunch on Thanksgiving Day . . .


Hope to see you this weekend! Tell a friend if you think they might be interested in sharing some locally grown veggies on their Thanksgiving table this year!

We will be CLOSED right after Thanksgiving, Friday & Saturday November 29 & 30. We plan on being back in action Dec. 6 & 7, again the next weekend, and for the season finale Dec. 20 & 21.

Posted 11/15/2013 10:08am by Christy and Chris Kantlehner.

Hi Again Everybody! It's the White Barn Farmers again, writing to promote our farmstand for this week. We are now open in the barn just Fridays and Saturdays if you hadn't heard. We're open Friday 12-6 and Saturday 10-2. Jordan Brothers Seafood truck is here Friday 1-6 and Saturday 10-1.

Last week's news that we were planning on getting a dog generated so much interest that I will give you that update first! Our chicken guard dog is here! Her name is Cider. So far she seems to have a really mellow temperament and is truly cute as a button. She is five months old and is a mixed breed of: Anatolian Shepherd, Akbash, and Great Pyrenees. She grew up with her mom and brothers and sisters at Pat's Pastured in East Greenwich RI. Her mom, Angel, is a guard dog at Pat's so all of the puppies have grown up living with the chickens, in the pasture, within electrified poultry netting. She lives outside and keeps the predators at bay. We built her a straw bale house to sleep in at night and so far she is doing great. 

In other news, we finally got our garlic planted Thursday! This is the sixth time Chris and I have planted garlic together! We had all sorts of good help. The wonderful WBF veteran, Chris Sophie, a new volunteer named Paul who contacted us at the perfect moment, our season-long volunteer from the kitchen of the very cool restaurant, North, in Providence, AND all the way from Portland, Oregon - cousin Ben Henderson!! What a champ! Not to be outdone by her visiting cousin, Hannah Raymond called out of the blue to offer to watch Graham and whoopie! I can send you all this email. My Thanksgiving is already starting!!!!!


The gourmet mushrooms grown by Rhode Island Mushroom Company, were a hit last week, so we are going to offer them again. What a beautiful array. Last week the "chef's mix" included shiitake, maitake, pioppino, golden oyster, and king oyster.


We are happy to report that we still have an ample supply of our storage crops – parsnips, celery root, all types of cabbage, kohlrabi, fennel, winter radishes, rutabaga, turnips and beets. We still have onions and garlic. We will be harvesting fresh herbs, bunches of baby carrots, curly kale, lettuce, spinach, arugula, mustard greens, broccoli and I'm sure I'm leaving out all sorts of things so make sure to come see for yourself!

 

The EGG Situation: We have a limited supply of Puddingstone Organics Eggs from Middleboro, MA and we will have eggs from Pat's Pastured of East Greenwich, RI. His hens are out on pasture, frequently moving to new spots to forage, and are fed non-GMO grain (not certified organic grain, like Puddingstone). Between both sources, we hope to keep up with your demand for good eggs. Pat's is also taking orders for Thanksgiving Turkeys.

We still have a good supply of New England Pie Pumpkins grown by Jim Buckle of Buckle Farm in Dighton, Ma  grown using organic methods. You can roast or steam your pumpkins to make puree for your pumpkin pies, breads, pumpkin rolls with cream cheese frosting, pumkpin whoopie pies, muffins, what have you. Make a bunch at once and freeze it in quantities that your favorite recipe uses (often 2 cups - which fits perfectly in one of those plastic pint containers that those lemon garlic olives from whole foods or 1lb of chicken salad comes in, for example). I recommend breaking down your little pumpkin by first cutting a flat surface on the bottom so it will sit firmly on the cutting board. Then use the dull side of a large chef knife to whack off the stem, then cut it in half. Use a big strong spoon to scrape out the inside. Have the kids sort out the pumkin seeds to roast for a snack if you want. Use a piece of parchment paper to line a baking sheet and place the pumkin halves cut side down to start. Bake at 350 until a fork easily goes through the flesh. Turn them over, sprinkle with a small pinch of kosher salt and continue baking to dry them out a little and get a little caramelizing/browning action on the insides. I use this method for all types of winter squash, varying what I add at the end to jazz up the flavor (think maple, honey, butter and black pepper, toasted nuts, kale,garlic&quinoa, queso fresco&cayenne, curried tofu cubes&spinach, sage brown butter - whatever you feel). You can just crumple up that parchment and throw it out and your baking sheet will clean up easily.

We still have sweet potatoes and butternut squash from Vanguarden CSA in Dover and white potatoes from Powisset Farm in Dover. We've got a good supply of Sheldonville Roasters coffee beans and Franklin Honey's honey. Cook's Valley in West Wrentham has provided apples (they use Integrated Pest Management rather than organic methods).  Our popcorn and ornamental corn look lovely and we have two cookbooks to help you be imaginative with all of this novel and commonplace produce.

Look forward to seeing you all! Tell a friend! Anyone can sign up for our mailing list on any page of our website if they are interested!

Thanks so much!

Chris, Christy and the whole team at White Barn Farm

Posted 11/8/2013 8:42am by Christy and Chris Kantlehner.

I know, I know. We don't grow those things here*. But we have found excellent sources of all of these wonderful fall ingredients to offer at our farmstand, which is now in the barn just Fridays and Saturdays if you hadn't heard. *We do grow sugar pumpkins, but didn't have many to harvest this year and we do have 25 laying hens, but they've been producing only 3 - 5 eggs a day these short, cold days.

That’s right! More delicious maple syrup from Liberty Farm in Poultney, VT. Our friends, James and Sarah Elworthy have an organic dairy farm and a sugarbush. That is the technical term for a planting of sugar maples that a syrup farmer harvests sap from.  Even if you are staying away from waffles, French toast, and pancakes, a bottle of maple syrup is still an excellent pantry item. It can elevate a salad dressing, make a beautiful glaze,  become a secret ingredient to a marinade or the finishing touch to a soup, and don’t forget maple syrup as a magical cocktail ingredient. At least liven up that fabulously fiber intense bowl of steel-cut oats or your plain organic yogurt. Maple syrup (along with local honey) is our region's sugar.

As we move into the colder months, we start stretching our imaginations to add variety to our menus, and mushrooms are a perfect seasonal ingredient to add to the mix. We have gotten in touch with Mike at Rhode Island Mushroom Company, growers and purveyors of exotic mushrooms.  We are going to try selling a selection of RI mushrooms this weekend at the farmstand.  Let us know what you think!

We are happy with both the quantity and quality of our own storage crops – parsnips, celery root, all types of cabbage, kohlrabi, fennel,  carrots and beets. We still have onions and garlic. We will be harvesting fresh herbs, curly kale, broccoli raab, spinach, swiss chard, arugula, mustard greens, broccoli and I'm sure I'm forgetting lots of things.

Huevos! L'ouefs! Uova! Eier! EGGS! We have a limited supply of Puddingstone Organics Eggs from Middleboro, MA (same reason - cold, short days - less energy for the hens to expend on a daily egg - maybe every other day or two). So we are calling in eggs from Pat's Pastured of East Greenwich, RI. His hens are out on pasture, frequently moving to new spots to forage, and are fed non-GMO grain (not certified organic grain, like Puddingstone). Between both sources, we hope to keep up with your demand for good eggs. They truly are a different food than factory eggs and certainly a huge improvement in terms of humanity and environmental impact. If anyone is looking for a good bird (pronounced in Julia Childs' voice), Pat's is also taking orders for Thanksgiving Turkeys. In other farm news, we are going to be buying a farm dog from Pat's. He has a special breed of guard dog for all of his animals that lives with the hens (or sheep, turkeys, broilers) and protects them from coyotes, hawks, and other predators. This protection allows the hens to be in a large area surrounded by moveable, electrified poultry netting so they can graze for a week or two before being moved. With our current system, we have a small hoop structure covered with netting (the only way to keep the red tail hawks from descending) that follows their coop on wheels. The small size demands that we move it every day or two to provide new ground. Especially at this time of year, we would much rather have them on a larger area and move them less frequently. This way we can have them clean up all of the remaining cabbage leaves in the whole cabbage patch, for example.  And Chris has been dying to get a dog for years, and Graham loves dogs, and we went to see the puppies and they are terribly cute . . . more updates on that to follow.

Bobby Jordan will be rolling in with the seafood truck today at 1pm! Tomorrow the truck will be here 10am to 1pm. Last week we got some crab meat from Jordan Brothers Seafood and made crabcakes for the first time. I just used a box grater and shredded celery root, a small yellow onion, carrot, a fennel bulb, and hard as a rock Iggy’s bread to make bread crumbs. I sprinkled in some garlic powder, salt, a touch of curry powder, black pepper. We added the crab meat, used a beaten egg and a little bit of mayo as a binder, formed patties, then pan fried them in a cast iron pan. Once both sides were browned we put the pan of cakes in a 350 degree oven for twenty minutes or so (I had beets roasting anyway).  The result was fantastic! All of the vegetables brought so much flavor. And what a simple technique. If you haven't experience the quality of seafood he brings, it is time to start!

Just this morning, we had another farmer friend, Jim Buckle (of Brookline's Allandale Farm fame) bring a load of sugar pumpkins to add to our farmstand splendor. Jim has started Buckle Farm in Dighton, Ma and had a great crop of pumpkins, grown using organic methods. You can roast or steam your pumpkins to make puree for your pumpkin pies, breads, pumpkin rolls with cream cheese frosting, pumkpin whoopie pies, muffins, what have you. Make a bunch at once and freeze it in quantities that your favorite recipe uses (often 2 cups - which fits perfectly in one of those plastic pint containers that those lemon garlic olives from whole foods or 1lb of chicken salad comes in, for example).

The sweet potatoes and butternut squash from Vanguarden CSA in Dover were so popular that we bought some more. We also brought in some more white potatoes from Powisset Farm in Dover. We've got a good supply of Sheldonville Roasters coffee beans and Franklin Honey's honey. Cook's Valley in West Wrentham has provided apples (they use Integrated Pest Management rather than organic methods) - try the suncrisp variety if you haven't yet - splendid eating!!! Our popcorn and ornamental corn look lovely and we have two cookbooks to help you be imaginative with all of this novel and commonplace produce.

Look forward to seeing you all! Tell a friend! Anyone can sign up for our mailing list on any page of our website if they are interested!

Thanks so much!

Chris, Christy and the whole team at White Barn Farm

Posted 11/1/2013 8:53pm by Christy and Chris Kantlehner.
Hi Again Everybody! We blinked and it was November!!! We had our first farmstand in the barn today and it was beautiful!! If you haven't seen it, you must come by. We are now open in the barn:

Fridays 12pm to 6pm (Jordan Brothers Seafood 1 to 6)
Saturdays 10am to 2pm (Jordan Brothers Seafood 10 to 1)
 
We hope to be here every Friday/Saturday through December 21st, with one exception: We will not be open the Friday/Saturday after Thanksgiving, November 29 & 30.

There is parking right in front of the barn. If it looks too busy, there is always parking at the Roadside Stand where we are all summer. In that case, cross 1A very carefully. Do not assume drivers will stop for you! Also, be conscious of our driveway entrance/exit - there is only room for one car to go in or out.

We had a very positive response to the fall produce box. For those of you who purchased a box, here is a list of the veggies in the box and some ideas for preparing them. If you didn't get a box, they are still good tips!

If you need to get fired up to come to the farmstand on Saturday, we will have all of the items in the box for sale plus: Swiss Chard, Lettuce, Broccoli, Cauliflower, Parsnips, Radicchio, Sweet Peppers, Late Tomatoes, Green Tomatoes, Hot Peppers; Napa, Gnome, and Red Cabbage; Pea Tendrils, Spinach, Popcorn, Fresh Herbs; Vanguarden CSA Sweet Potatoes, Winter Squash, and Fingerling Potatoes; Cook's Valley Apples, Powisset Farm Potatoes, Franklin Honey, Sheldonville Roasters Coffee, Iggy's Bread and Pastries, (we sold out of eggs but plan to have them for the rest of the season)

The VEGGIEBOX:

1 Cabbage
Cabbage is crunchy and full of flavor. If you are no longer in the mood for a cole slaw, try cooking the cabbage. If you are still in the mood for a cole slaw, try this killer cole slaw featuring peanut butter and fresh herb dressing.  I need to get the exact recipe from our friends, but they made another cabbage based salad at a dinner party last week and it was really really good. There was shredded cabbage and carrot, 3 packs of ramen noodles (seasoning packets discarded), sunflower seeds, and an apple cider dressing. They called it crack salad, due to its addictive quality and crunchiness, presumably.  If these cold days have you wanting more warm dishes, check out the recipes page and search for cabbage for all sorts of hot recipe ideas for cabbage rolls, soups, strudels, etc.

1 storage Kohlrabi What is that massive green orb? These monsters store beautifully and are reported to be a little sweeter than other kohlrabi. They are a special variety named Kossack and we recommend you treat them like a wheel of cheese, hacking off a hunk to use at a time and then just slicing off the dry part to get to more new, fresh kohlrabi the next time. Cut the hunk into sticks for snacking on raw. It's a marvelous crudite item. Shred on a box grater to add to a green salad or make a quick composed salad of shredded kohlrabi, radishes, and carrots with some sunflower seeds, for example. Kohlrabi is also excellent roasted, on a baking sheet with oil salt and pepper. There's even a recipe for kohlrabi chips.

2 lbs of Beets Beets are so flavorful when roasted. I usually put them in the oven wrapped tightly in a foil package and placed on a baking sheet to catch any spills. Once fork tender (40 mins to an hour or so depending on the size), the top can be sliced off with a paring knife and the skin should slip off easily. I wait til they are cool to do that part. Perhaps leaving them wrapped up once you've tested them and taken them out of the oven makes them steam so the skin is even easier to remove. Of course you can always peel the roots first and then cut into uniform pieces to roast on a baking sheet tossed with oil and salt. Our wonderful employee and friend, Karen Ring, offers some great ideas if you really want to harness the nutritive force of the beet by eating it in its raw form. She made a delicious salad by peeling and then shredding beets in the food processor with the shredding attachment (you could also use a box grater). She mixed in some unsweetened shredded coconut, fresh squeezed orange juice, freshly ground coriander and cumin, a good pinch of Himalayan sea salt, and almond oil. It was sweet and crunchy and had the flavor profile of Indian food, but a really fresh texture.

2 lbs of Celery Root This is the rough, brown-skinned globe-shaped root. It can store for months so don't feel you must use it today. It is wonderful peeled and diced and added to a baking sheet of other root veggies for a dish of roasted roots. My friend, Heather, always slices the different veggies into similarly sized but differently shaped pieces so they can be distinguished more easlly when serving (especially if you have lots of white roots like celery root, potato and parsnips or lots of orange veggies like carrots, sweet potato, and winter squash). Hot tip: if you have already enjoyed the roasted roots as a side - they work great in a chicken or turkey pot pie - just add the shredded chicken or turkey, some gravy, the roasted veg, and bake in a delicious homemade crust). If you want to try something sophisticated to truly highlight the celery root, try it raw in a celery root remoulade or this celery root pecan salad. Another wonderful way to serve celery root is to make mashed potatoes using half potatoes and half celery root - just boil and mash right together, adding butter and warmed half and half and salt and pepper to taste. Try that with braised short ribs and you will be in comfort food heaven. Celery root is a wonderful addition to stews and can make a lovely gratin as well - try alternating layers of thin-sliced potato and celery root. I found a good recipe to use as a guide: root vegetable gratin.

1 bunch of Baby Carrots Cute crunchy snackers. I've heard of using the tops as you would parsley, but frankly I prefer parsley. I would add the rinsed tops to my stockpot, though.

1 bunch of Radishes This tasty variety is named Crunchy Royale. They are large enough to make shredding pretty easy. Otherwise try thin slices on your salad or in a sandwich. You could make a quick pickle to accompany tacos, Tallulah's Taco Truck style. Briefly sauteeing in butter transforms them into a nice side and milds out any spicyness. The French recommend thin slices on top of a slice of buttered baguette, finished with a sprinkle of sea salt. Thin-sliced radishes and coarsely chopped mustard mix make a nice salad, dressed with white balsamic vinaigrette.

1 lb of Onions the base of all recipes

1 bunch of Broccoli Raab The brighter green of the bunched greens in the box. It is naturally very bitter (which translates to excellent tonic for the liver). Therefore it makes a perfect foil to richness and heat. That richness can be olive oil and the heat can be a pinch of crushed red pepper flakes. If you eat meat, the ultimate broccoli raab pairing is a spicy italian sausage. For basic raab preparation see Sauteed Broccoli Raab with Garlic and Olive Oil. To make a main course out of it, add to a pasta with some cheese and toasted walnuts or some Italian sausage, sliced on the bias and seared.  Matt Gennuso at Chez Pascal (one our best chef customers from PVD) often serves broccoli raab on his grilled housemade sausage sandwiches. Deluxe and healthify your tailgating regime . . . 

1 bunch of Kale. Curly Kale. This variety is very hardy in the cold weather and therefore is not quite as tender as the first pickings in spring. I recommend stripping the leaves off of the stems and coarsely chopping them and then more finely chopping the stems. I like to put a generous amount of olive oil in a large sautee pan, add slices of garlic, a pinch of salt, then the stems, then the leaves after the stems are tender. If you feel like your kale is still too tough after cooking it for a bit, feel free to add a liquid to braise the greens a bit - wine, soy sauce, or cider vinegar have all worked for me.

1 Bag of Mustard Mix. Salad! These greens are full of flavor. Chris actually put some coarse chopped mustard greens in a quesadilla with cream cheese. very tasty.

1 head Bok Choy  So fun to say. so delicious to crunch on. I like to cut off the base so that I can wash the bottoms of the stems under running water, rubbing away any dirt (kind of like you clean the dirt off the bottom of celery stems). Then I usually slice the stems across thinly so you have half moons (add these to a stir fry a few minutes earlier) and then just coarsely chop the greens to toss into a stir fry or brothy soup at the very last minute - they will wilt quickly. For a simple side, let's look to our cooking hero and money magnet, Martha Stewart, whose Seasonal Produce Recipe Guide is truly indispensable and should probably be bookmarked by all CSA Members everywhere. Anyway, the simple side is Bok Choy with Chile, Garlic, and Ginger. My aunt turned me on to this salad featuring bok choy and ramen noodles, though several variations exist - don't be afraid to experiment!
 
Posted 10/29/2013 9:12pm by Christy and Chris Kantlehner.
Hi Again Folks! Thank you so much to everyone who came out for Harvestween at the farm! It was a nice sunny fall day and it seemed everyone enjoyed themselves quite well! We would like to remind you that . . .
 
we move our farmstand into the barn beginning on Friday, November 1st:

Fridays, 12pm to 6pm

Saturdays, 10am to 2pm

Jordan Brothers Seafood Truck: Friday 1pm to 6pm & Saturday 10am to 1pm

But the real point of this message is to offer a one-time fall produce box. We no longer have quite enough quantity and diversity to offer 100 CSA shares per week, but this first week after the CSA we can offer 40 produce boxes to the first 40 respondents. The price is $30 and that is the value that will be in the share. If you have considered joining the CSA in the past, this would be a great way to get a no-strings-attached experience with a White Barn Farm veggie share. The box is likely to contain: 

  • 1 Cabbage
  • 1 storage Kohlrabi
  • 2 lbs of Beets
  • 2 lbs of Celery Root
  • 1 bunch of Baby Carrots
  • 1 bunch of Radishes
  • 1 lb of Onions
  • 1 bunch of Broccoli Raab
  • 1 bunch of Kale
  • 2 heads Lettuce
  • 1 head Bok Choy

Respond to this email (info@whitebarnfarm.org) to reserve your box. Please include your name and phone number. Payment can be made at pick-up by cash, check, or card. We will make a post on the website when all 40 slots are booked. Check the status at www.whitebarnfarm.org before responding. Update: as of 10:15pm Tuesday, October 29th, 8 boxes are still available.

Pick-up will be on Halloween. Thursday, October 31st, 2pm to 6pm at the barn. A real trick or treat!!!! Your box will be all packed for you to snag on your way to the Candy Corn Express. The next morning, you are sure to be devouring the kale raw to counteract your sugar hangover.

Thank you as always for your support!

Chris and Christy at White Barn Farm

Posted 10/24/2013 1:56pm by Christy and Chris Kantlehner.

Do you have a ridiculous wig, funny hat, fake moustache, a real clever costume? Please come parade it about this Saturday at our Harvestween Market: At the White Barn Farm Roadside Stand 10am to 2pm. We will have a box of extra costumes if you don't have your own!

We like to go out in style so here's what we've lined up to embellish our Saturday market:

  • Puddingstone Organics Eggs (raised by Farmer Bill in Middleboro, MA)
  • Fresh Seafood from Jordan Brothers Seafood Truck (10 to 1)
  • Iggy's Bread and Pastries
  • Beautiful, Handcrafted Cutting Boards, etc by WMR Woodworking
  • Bake Sale to benefit the 4Paws Animal Shelter
  • Honey and crafty Bee Products from Franklin Honey (meet the beekeepers!)
  • Locally Roasted Coffee Beans from Sheldonville Roasters
  • Handmade Pottery by local artisan Karl Zeigler of Norfolk
  • Crunchy, Delicious Apples from Cook's Valley Farm on West St. in Wrentham
  • A downhome serenade provided by the Ziegler Family Band from 12 to 1
  • Farm Tours on foot lead by Farmers Chris and Christy at 10:15, 11:15, 12:15 and 1:15. If we're lucky, the Farm Wizard, Christy's dad Eliot, may do some Farm Tours on the Model T!
  • Live Demo of our Bike-Powered Barrel Root Washer donated to WBF by Cousin Thom of the Ice Weasels and masterminded by Lou Yoder. If your feet can reach the pedals, you may be qualified to help Farmer Dylan get all those roots squeaky clean!
  • The Sunday Spinners will make an exception and demo the art of spinning wool into yarn on a Saturday!
  • WBF's Veggie Extravaganza continues with more Broccoli & Cauliflower. Our own Popcorn on the Cob for you to dry and pop all winter! Radicchio, Lettuce, Arugula, Mustard Mix. Sweet Peppers. Green, Red, and Gnome Cabbage. High-Tunnel Tomatoes. Onions. Carrots. Beets. Celery Root. Fennel. Bok Choy, Kale, Swiss Chard, Spinach. and more more more!!!!

Now if that was not enough fun, later Saturday 10/26, the Wrentham Sohoanno Garden Club is premiering their Pumpkin Party on the Wrentham Town Common from 4 to 7. From 4 to 5:30, bring your carved pumpkin with a glowstick or battery powered candle. Enjoy snacks and games and a live dance performance at 5:30pm put on by Showcase Dance (Thriller performed by the older kids and Itsy Bitsy Spider by the wee ones).  All the pumpkins will be illuminated for the Pumkin Stroll at 6pm! Local groups or businesses are invited to decorate their own plots. The best one wins a prize! For more info, email sohoannogardenclub@yahoo.com

Posted 10/23/2013 9:28am by Christy and Chris Kantlehner.

CSA team! That's it. We've made it. Twenty two weeks of seasonal produce. We've got a nice heavy box for you for the last share:

1 head of Radicchio. If this is too bitter for you to feature in a dish, just butcher it how you would a cabbage and include thin sliced strips in your salad mix. If you're feeling gourmet, kill two birds with one stone in this radicchio, fennel, apple, and calvados salad. Pizza is an amazing vehicle for veggies the whole year through. This recipe for a white pizza with radicchio, gorgonzola, and mushrooms includes a good technique for preparing the radicchio in a hot cast iron pan.

1 Bok Choy. See last week's email for bok choy ideas. Onions, fennel, carrots, swiss chard, and bok choy would make a nice stir fry to add to some brown rice and marinated, baked tofu.

1 bunch of Swiss Chard. This is your cooking green for the week. The turnip tops may also be sauteed with garlic and olive oil for a pleasant greens experience. Both taste great with a pat of butter and couple dashes of cider vinegar. Grammie even likes to add a few pinches of sugar. With all of the hearty roots in this week's share, this recipe for golden roots and greens soup sounds perfect.

1 bulb of Fennel. no tops this time. Try adding fennel when you are cooking onions at the base of any soup, sauce, stew, or saute. A few weeks ago I added diced fennel to olive oil and garlic and rosemary until it was all tender and the oil was nicely infused with flavor. I added that to a couple cans of white beans in the food processor to make a tasty white bean spread (just adjust the flavor with lemon juice and salt). It's kind of like an Italian style hummus - great on bread or raw veggie sticks (like kohlrabi, broccoli, carrots, sweet peppers, salad turnips, radishes, etc).

2 Heads of Lettuce

1 bunch of Hakurei turnips - the bunch of roots that look like white radishes. Indeed, they can be treated as radishes, eaten raw or just briefly cooked. These are really nice just sliced thin on your salad.

1 lb of Celery Root. This is the rough, brown-skinned globe-shaped root. It can store for months so don't feel you must use it today. It is wonderful peeled and diced and added to a baking sheet of other root veggies for a dish of roasted roots. My friend, Heather, always slices the different veggies into similarly sized but differently shaped pieces so they can be distinguished more easlly when serving (especially if you have lots of white roots like celery root, potato and parsnips or lots of orange veggies like carrots, sweet potato, and winter squash). Hot tip: if you have already enjoyed the roasted roots as a side - they work great in a chicken or turkey pot pie - just add the shredded chicken or turkey, some gravy, the roasted veg, and bake in a delicious homemade crust). If you want to try something sophisticated to truly highlight the celery root, try it raw in a celery root remoulade or this celery root pecan salad. Another wonderful way to serve celery root is to make mashed potatoes using half potatoes and half celery root - just boil and mash right together, adding butter and warmed half and half and salt and pepper to taste. Try that with braised short ribs and you will be in comfort food heaven. Celery root is a wonderful addition to stews and can make a lovely gratin as well - try alternating layers of thin-sliced potato and celery root. I found a good recipe to use as a guide: root vegetable gratin.

1 lb of Parsnips. the big fat white carrot looking root. Parsnips are best cooked. Parsnips have a high sugar content so they caramelize nicely, but can kind of burn more easily if you try to make deep fried chips or something out of them (too hot). They do roast up nicely and are wonderful in a half potato/half parsnip puree (just like the celery root mashed potato described above). You can also cook them on the stovetop, using orange juice or apple cider to kind of braise them to tenderness. Maybe finish with a dash of maple syrup if you really want to accentuate the inherent sweetness.

2 lbs of Multi-Colored Carrots

1 bunch of Popcorn. Popcorn must be dried in order to properly pop. Since the three cobs are conveniently bunched by their husks, they will hang on a nail very easily. Make sure they are not in a crow, squirrel or chipmunk's domain. I think the bunch looks quite decorative, really. By mid-December and certainly by the New Year, your popcorn should be dried out enough to pop. It is possible to place the cobs in a paper bag with the top folded down and microwave it, but using the stovetop method allows for more flavor to be infused during the cooking process. To pop in a pan requires taking the kernels off of the cob (afterwards store what you aren't using immediately in an airtight jar). Here is a you tube video of Chris telling us how to do it (from his last year at Stearns Farm in 2008). Random aside: Chris and I fell in love talking about all of our dreams and ideas husking popcorn at Stearns Farm when I went there to do a volunteer workday/CSA harvest observation.

Thank you all so so much for taking this ride through Southeastern Massachusetts' seasonal produce possibilities. We hope you have all become familiar with some veggies you may not have otherwise met - moreover we hope you enjoyed them! We feel fresh food tastes delicious and it feels good to know that your farmers never use any pesticides, herbicides or chemical fertilizers. You have certainly enabled us to have a very productive farming season, despite the change in lifestyle afforded by our new son and some challenges provided by pests and disease. Overall, we think it has been a pretty great growing season. We had a pretty even balance of sun and rain and frost has held off until tonight!!

Our son, Graham, will be one year old on Saturday, October 26th. The Saturday following the last CSA pick-up and the last week of Regular Farmstand Hours is traditionally celebrated by our invented holiday, Harvestween. Lucky Graham will get to celebrate his birthday at this community hootenanny.  It is a glorified Saturday Farmstand embellished by talented crafters, apples from Cook's Valley Farm, the 4Paws bake sale, the Jordan Bros Seafood truck, wigs, costumes, and simple fun. We will be giving farm tours, including a demo of our new bike-powered barrel root washer, throughout the day. We do hope you can make it. Feel free to return your waxed box to the farmstand anytime.

Beginning Friday, November 1st we will be holding our farmstand in the barn (through Dec. 21st):

Fridays 12 to 6 (Jordan Bros. 1 to 6)

Saturdays 10 to 2 (Jordan Bros. 10 to 1)

Within a week or two, we will send an email about CSA renewal and possibly a new CSA scheme for 2014. We thank you enormously for your support and wish you a Wonderful Fall!!!