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Posted 9/6/2013 2:32pm by Christy and Chris Kantlehner.

Hi Everyone! It is a most luscious cool crispy autumn day. Just makes you want to bite into an apple. But wait! The autumnal equinox isn't actually here until September 22nd. It's still summer and we've got the produce to prove it! Our last tiny planting of Sweet Corn is ready so you may be able to catch a glimpse of it at the farmstand. The next planting of Sunflowers is going nuts. The cucumbers have withered, but all of a sudden the Zucchini is taking the farmstand by storm. The Sweet Peppers have ripened to their delicious colors. You've got to try the little orange snack peppers. Their name is actually "yummy." Believe it or not, our Watermelon is prime right now (though cantaloupes are gone for the season). There is some fresh-cut Arugula in bags and the it's first week bunches of Kale are back on the stand. Tomatoes are still producing, but the wet weather and cold nights will spell the end for them soon, so if you really wanted to make some roasted tomato sauce or just freeze some sauce tomatoes or whatnot, this week would be a good time to make sure and get 'em before they give up the ghost. All you Husk Cherry enthusiasts, we have been picking those tiny fruity little berry tomatoey guys in their natural little papery package. Ask to try one at the farmstand if you have no idea what I'm talking about


IMPORTANT: CHANGE IN FARMSTAND HOURS

****We have started closing the stand at 6pm this week. That includes today, Friday, September 6th. If you were counting on picking up veggies and/or seafood, get here by 6pm tonight! 

CSA Members, you can still pick up your shares until 7pm, but the farmstand will be closed at 6pm. 


Back-to-Shcool Hours at White Barn Farm:

Tuesday, Thursday, Friday: 1pm to 6pm

Wednesday: 10am to 6pm

Saturday: 10am to 2pm


Notice that we are opening an hour earlier than usual, at 1pm, on Tuesday, Thursday, and Friday. We are hoping that will give you parents with kids in school a good hour of shopping before the kiddos are done with school. We are still open an extra long day on Wednesdays, beginning at 10am.

CSA Members, you can begin picking your shares up at 1pm.

We have several happenings at the farm to invite you to:

  • Every Saturday is Yoga in the Barn with Patty 9am to 10:15am. Bring a mat, layers, water, $12.
Feeling Spontaneous? This Sunday, September 8th11:00am-4:00pm, join us for Yoga on the Farm with Jenn & Karma of Karma Yoga Studios. A Mini Retreat with Karma Longtin and Jenn for 2 yoga classes and a picnic lunch at White Barn Farm in Wrentham, MA.  

Schedule:
Arrive: 10:30am
First class: Vinyasa with Karma from 11:00am-12:15.  
Lunch from the Farm: 12:45pm, followed by any of the following: napping under the trees, meditation, walking the farm grounds, hanging with good people
Second class: Slow Yin Flow with Jenn from 2:45-4:00pm.  
Cost: $60
Sign up via Paypal here
 

Saturday, September 14th, 11am to 2pm, Phil Hulbig is organizing Kids Day, a fundraiser for The Bridge Center. This is a clear skies only event. It will be a day of simple fun outdoors at the farm - lawn games, running around, silly songs. Admission is free. There will be a bake sale, popcorn, cotton candy and a raffle and all proceeds will go towards purchasing new paddle boats for the Bridge Center Summer Camps. Bring your kids and your kids' friends and have a field day! If you are interested in volunteering during the day or baking for this excellent cause, call or email Phil: E-mail: phulbig@yahoo.com   Phone: (508)838-0591


Saturday, September 21st, 9:30am to 12:30pm, will be the first annual "Yoga Ground and Chow" with Patty of Yoga in the Barn. There will be a grounding Yoga Class for all levels followed by a cooking demo and meal made by expert healthy food chef, Karen Ring, using all White Barn Farm vegetables. $22




Posted 9/5/2013 9:36am by Christy and Chris Kantlehner.

Hello gang! Can you believe that it's september already?! We are shifting the closing time of the farmstand to 6pm on weekdays. You can still pick up your shares until 7pm, we will just be closing up at the farmstand. Just sign in and grab your box as usual. We thank you for understanding!

In this week's Back-2-skool share you'll find:

1.5 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor. A slice of good tomato on bread, english muffin, or croissant, smeared with goat cheese or cream cheese is one of my favorite breakfast or lunch treats. don't forget the salt and pepper!

1 pint cherry tomatoes

1 quart saladette tomatoes

1 bag of arugula. Perfect for a salad with all of those tomatoes and lettuce! These tender greens are so so tasty. If you aren't going to use it immediately you should spin or otherwise dry the greens and store them in an unsealed dry plastic bag.

1 garlic bulb. Need I say more? Perhaps not, but let me indulge. We are just so excited about our garlic! Really you can use this stuff in everything. Is anyone venturing out to my homeland for the North Quabbin Garlic & Arts Festival in October?

Italian and 1 Asian Eggplant. You can use that garlic and these purple beauties and cook up some excellent baba ganoush! Use that garlic, definitely. I was thinking maybe you could get crazy and toss in some dill also! We have been heartily enjoying roasted eggplant. I go pretty generous with the olive oil on the baking sheet and salt and pepper the slices of eggplant then bake at 350, turning them once one side has browned a little. Maybe a total of 40 minutes? depends on how thick and big around your slices are and how you like them. I chopped up the cooled, roasted eggplant and added crumbled feta and fresh basil (but I think mint would be superb, also) for a side dish and then I made a sort of simple casserole out of the rest. I put a layer of the roasted eggplant in  a ceramic baking pan, put a dollop of cottage cheese and sprinkle of shredded cheddar next (i just had some leftover shredded cheddar in the fridge - you can use whatever cheese is around), then put a spoonful of roasted tomato sauce on top of that and then slices of fresh tomato (i used a not-too-juicy meaty red sauce tomato) and finished with s&p and freshly shredded parmesan. that baked for 30 minutes or so and i finished that with fresh basil. Originally I was going to make a sort of eggplant lasagna but with my limited ingredients i made this instead and it was really excellent, served with an Iggy's baguette and some lettuce and sliced tomato "salad."

2 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled onions and a big fat slice of tomato.

1 bunch of dill. I love this stuff on organic popcorn with olive oil, garlic powder and cayenne pepper(sorry, Orville Redenbacher). Also you can cook dill with seafood(ask Bobby Fish on friday at the farmstand for advice with that), use it in pasta or potato salads, or make tasty dips with. If you want to have an option to use dill once it is out of season, make a compound butter. Compound butter just means butter that has been food processed with something to flavor it - dill, for example. You could throw in some lemon zest for extra zing if you feel inspired. Plop it out onto a piece of parchment paper and form a log out of it, roll it up, twist up the ends like a salami and stick it in the freezer. Now anytime you want to make dill mashed potatoes or salmon with dill, just cut off a slice and add it to your dish. This is a method you can use for all sorts of herbs, hot peppers, garlic, etc. Fancy chefs will serve a neato compound butter with corn on the cob.

2 lbs of yellow onions. Along with garlic, I basically eat these babies with every non-raw food I consume. Really without garlic and onions what is life? To get less philosophical on this rainy cool day, onions can get carmelized or sauteeed for just about anything such as soups, stir-fries, chili, pasta sauce. Use them as a pizza topping. I love very finely dicing them to put (raw) in cous cous or rice or quinoa or anything else. Big love for the onion.

zucchini & 2 summer squash.  I would say they are excellent all around, and maybe you could cut up some slices of them to dip into that baba ganoush! I also like to cook them up with garlic and onions(sense a theme?) for an excellent addition to some fresh pasta sauce from all the tomatoes we've been picking. Versatile, healthy, all-purpose stuff, those squashes. 

hot peppers of your choice (in the crate next to the sign-in board). I also put these in as much as possible. Not for the faint of heart(unless you remove the seeds!).

Thanks for another great week folks! We couldn't have some much farm fun without you!

Farmer Dylan with some random notes from Christy :)

Posted 8/28/2013 9:42am by Christy and Chris Kantlehner.

Hello Everybody! This week in your share you found:

4 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor.

1 pint cherry tomatoes

1 Italian Eggplant. All the ingredients for Ratatouille are in the share this week!

3 green bell peppers. this could be a good week to make an entree of peppers and make Stuffed Peppers. Feel free to use this recipe as a template and get wild with the filling. Maybe a spicy rice and bean mixture would be good. or corn, tomato, and barley or quinoa, beet greens, toasted nuts, and feta. Let your imagination and what's on hand guide you!

1 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled peppers and a big fat slice of tomato.

1 bunch of parsley. Although I find her lifestyle a little tough to relate to, I adore Ina Garten and her wonderful recipes. She has a nice one for tabouleh (bulgur wheat with parsley), a really nice grain salad to have as a side.  

1 bunch of beets. yum. are we actually finally craving something besides tomatoes and cucumbers on our salads? Roast those beets. I prefer the foil packet on a baking sheet in the oven (toaster oven if they fit - so you don't heat the whole kitchen). I let them cook 45 minutes to an hour or so - until fork tender - cooking time depends on their size. Once tender I remove them from the oven but leave wrapped in the foil so they will steam a little and make the skins easy to pop off. Once cool enough to touch I pop them out of their skins then dice, and toss with some finely diced red onion, balsamic, honey, salt, pepper, and olive oil. That little mixture will keep for a while. You can enjoy it as a side to a BLT or put it on top of some lettuce and finish with crumbled goat cheese for a simple, elegant salad.

2 lbs of red onions. Diced red onions are the perfect base for any chopped salsa or pasta or grain salad or tuna or salad dressing. These are properly cured and should store nicely in a basket on your counter.

1 zucchini & 1 summer squash. Don't overlook the simplest preparation for these guys: slice into coins and sautee in olive oil with a little pat of butter for extra flavor. I usually season with just pepper as they cook and add salt last (so the salt doesn't help them release too much moisture, making for soggy coins). Pay attention but don't stir constantly so that they have a chance to brown a little. This preparation is one of the good food memories I have from childhood summers at Lake Archer (besides the stacks of PBJ triangles that our pruny lake soaked fingers would snatch up and gobble down).

2-4 hot peppers of your choice (in the crate next to the sign-in board)

Posted 8/22/2013 12:49pm by Christy and Chris Kantlehner.

Hello Folks! This is the time to rally around your local farm. The bounty is here and we need you all to eat it up! or as they say in Maine, eat what you can and can what you can't. or freeze, or dry, or invite some friends over for supper. We thank you for being the best customers any farm could ask for!

Every Variety of Tomato we planted is ripening up. Come meet our wild array of different tomatoes. They come in so many different colors, shapes, and sizes. There is something delicious to do with every one. We have so many right now that we are going to put them on sale. if you buy 10 lbs or more: $2.00/lb for regular reds and $2.50/lb for heirlooms. Sauce tomatoes are always $2.00/lb and Seconds are $1.25/lb or $1.00/lb for 10 lbs or more.

cherry tomatoes


What else is on the farmstand?

  • Fabulous, Colorful Flower Bouquets.
  • Beets, Celery, Fennel, 
  • Lettuce, little bunches of arugula, parsley, 
  • Potatoes, Onions
  • Eggplant, all sorts of different Sweet Peppers and Hot Peppers, 
  • Cantaloupe, Watermelon, 
  • Zucchini, Yellow Squash, and Cucumbers, including cool round, yellow Lemon Cucumbers

What a perfect week for Gazpacho!!
and always:

Iggy's Bread, Franklin Honey, Puddingstone Organics Eggs, and Sheldonville Roasters Coffee Beans


Other News:

The Wild Edible Plant Walk at White Barn Farm with John Root, sponsored by the Wrentham Cultural Council (so it is free to you), has been rescheduled for Tuesday, September 17 at 6:30pm. Dress for the weather and mosquitos, possible ticks, or accidental brushes with poison ivy. Ever wonder which plants you encounter in nature are edible, and which are not? Naturalist John Root will show participants how to identify edible plants, and how they can be prepared. Samples of food and drinks made with edible plants will be offered, and illustrated pamphlets will be given out. 

Posted 8/21/2013 3:35pm by Christy and Chris Kantlehner.

Hello CSA members!

Assistant Farmer Dylan here. Since Farmer Christy is upstairs feeding Baby Graham and Farmer Chris is out delivering our farm-fabulous produce to the finest local restaurants, I have been called in from weeding the squash patch to write up this email! It is a true steamy summer afternoon, after so many refreshing cool days. We have all recovered from a wild weekend of beach trips and cookouts and have been handling an extremely bountiful harvest for you to enjoy! Thank you all for being part of our farm!

This week's share contains:

3 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor. Since this time of year is practically The Attack of the Killer Tomatoes, you might want to try them on more than just salads and sandwiches. Cool, nourishing, and healthy gazpacho is a perfect bring-along on a trip to the beach or any picnic, and a good way to utilize all those beauitful summer tomatoes, cucumbers and peppers.

1 quart salad tomatoes. These are great cut up in salads, snacked on, or chopped up to put in a burrito! There really is no limit to what one can do with a fresh, ripe tomato. Go nuts!

1 pint cherry tomatoes. A good mix of colors, shapes, and varieties. If you can manage to resist eating them all on the trip home from the farm and would like to stretch out your tomato supply, try oven dried cherry tomatoes.

1 bunch of arugula. After long last this delightful spicy green is back! This goes great in any salad or sandwich, and is wonderful paired with a dressing of lemon juice, fresh black pepper, and olive oil. 

1 bunch of fennel. Throw these babies on the grill as part of your summer cookout spread! The licorice flavor mellows a bit when cooked, and it tastes great seared on cast iron with a simple marinade with lemon and olive oil. Throw it on a bed of cous cous or quinoa!

2 lbs. mixed sweet peppers. We mixed up the colors and varieties here and your taste buds are sure to really dig it. These are excellent grilled, roasted, raw, you name it! 

1 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled peppers and a big fat slice of tomato.

1 lb. Cucumbers! During the hot days ahead try them in a dilly cucumber salad. Or do what I do at the end of a long hot day in the field, try a few slices in a refreshing cucumber gin & tonic!

Cantaloupe or Watermelon. 
We leave the selection up to you! The farm crew is able to pick so many tomatoes thanks in no small part to these thirst-quenching snacks. Challenge your friends and family to a watermelon seed-spitting contest, or keep it relaxed with some tasty, tasty cantaloupe.


Thanks again for making our small organic farm possible!


Farmer Dylan

Posted 8/13/2013 5:28pm by Christy and Chris Kantlehner.

Hi everybody! Well it turned out to be a lovely afternoon after all. Thank you all for coming to pick up your share (or for picking up tomorrow, Wednesday peeps). We can take back any clean dry pint or quart containers that you may be collecting. Just put them in a stack on the sign-in table instead of the lobster crate for the waxed boxes, if you do. The real heart of summer is here and we thank you all for sticking with us!

This week's share contained:

2 lbs slicing tomatoes. eat the reddest ripest first. save the slightly firmer for a day or two later.

1 pint salad tomatoes. snack 'em, skewer and grill, slice and throw on a green salad, or toss with those cute little tiny mozzarella balls, some shredded basil, salt, and olive oil for an adorable version of caprese salad.

2 lbs mixed sweet peppers. you can try pepper antipasto. Great with cheese and salami and bread for an afternoon or evening snack. Add a glass of Rose and I'm in heaven. This recipe calls for red bell peppers but ours aren't red yet, but I think this would still make a nice meal: Stuffed Bell Peppers. Another go-to meal when you've got green peppers on hand is Classic Fajitas, this recipe from those reliable folks at Cooks Illustrated.

1 Italian Eggplant. Chris made an excellent pasta (or was it on rice?) the other day with thinly sliced onion, pepper, and eggplant sauteed along with garlic and ginger until nicely golden brown. He put some magic seasonings on there (?) and then some soy sauce and a couple dashes of Bragg's Ginger & Sesame dressing. Here is a recipe for the classic antipasto element, eggplant caponata - it even calls for diced tomatoes, bell pepper, and celery - all in the share.

1 Zucchini & 1 Summer Squash. You could certainly do a niced mixed grilled (oven roasting works equally well) veggie platter with the squash, eggplant, peppers, and small tomatoes (onions, too, if you have any rolling around). Leftover grilled veggies make an awesome salad - just season with s&p, splash on some balsamic and olive oil and perhaps add some crumbled feta or goat cheese and some torn basil leaves. They could also become part of a delicious pasta salad, top a pizza or foccacia, or be part of a sandwich, or a fancy bruschetta topping.

1 Bunch of Celery. We still don't grow California celery, but I do think the celery came out especially nice this year. If you are a true celery diehard you may enjoy celery sticks with peanut butter or cream cheese on our celery, but mostly this celery is about adding flavor to cooked dishes. If you are making any chowders or soups or stews or braised meats or stir fries, this celery is the perfect base. The french culinary term, mirepoix, describes the essential basis of all sauces: onion, carrot, and celery. One CSA member decided to feature the celery last time it was in the share (the week I never was able to send the email. She made a cream of celery soup, using potatoes to give it body, and chicken stock and a little cream for richness. Oh, I should also mention that you can chop the leaves as a fresh herb, add them to your stockpot, or bunch and hang upside down out of the sun to dry. When crinkly dry, crumble into an airtight container and use all winter to season soups and whatnot. You could also blend the dried celery fine with kosher salt to make your own celery salt (Chicago's secret ingredient to a great hot dog).

1 Bunch of Carrots. yummy! I've been steaming little carrot cubes for baby Graham lately and I plum forgot how good a steamed carrot tastes. especially if you put a little butter on it or make a little orange juice honey and fresh thyme glaze or something like that. Roasted carrots are wonderfully sweet, too. I usually end up just shredding them raw on a salad or just snacking on a carrot that has escaped it's bunch at the wash station.

1 Head of Lettuce. a big head of romaine. Grab your anchovies, egg yolks, lemon, olive oil, and parmesan. It's time to make a Caesar Salad.

Cucumbers! a couple slicers to enjoy.

Little bundle of Basil. you are going to want to eat or preserve this right away - some of the undersides of the leaves have a little haze of dark mildew that will turn the leaves brown after a day or two in the fridge. (I have a theory that you could maybe soak it in some water with either salt or vinegar to kill it, but i don't know). Whiz into a pesto or chop it into olive oil with some salt to put on tomato salads or sandwiches all week.

Cantaloupe or Watermelon.
your choice from the baskets next to the sign in board. I have been loving the cantaloupe and so has baby Graham. Eating ripe melon in the field is one of the top reasons to become a farmer. We don't grow seedless watermelons so have fun spitting the seeds (preferably outside).

Posted 8/10/2013 8:17am by Christy and Chris Kantlehner.

 Good Morning Sunshine!!!! Whoa! What a whole lot of rain yesterday. Thank you to all of you who weathered that insane downpour just as we opened (and let's be honest, continued on for pretty much the rest of the afternoon). We are so fortunate that we have such a dedicated customer base. A crazy storm like that sure generates a lot of energy. What a hoot to see Chris in his orange fisherman pants running back and forth with umbrellas trying to get you all from your cars and back. Our crew was tireless and undampened (in spirit only, of course). Actually, a storm like that also generates a lot of laundry as our whole crew needed new socks, shorts, and tshirts to take a lunch break and then again after setting up the stand! Anyway, we hope it was worth it when you got home with your delicious fresh food!!!

Although it seemed incongruous considering the weather, yesterday was the day that the real summer bounty hit the stand: Cantaloupes are ripe! Our sweet corn is ready! Tomatoes are on!! The heirlooms and everything! Get it while the gettins good! We are open today from 10am to 2pm . . . 

Melons, tomatoes, and corn have got to be the quintessential summer treats! But our other summer produce is cranking, too: cucumbers, zucchini, summer squash, eggplant, sweet peppers, hot peppers. We even have some midsummer lettuce to complete the BLT sandwich. And we have the onions, potatoes, basil, and parsley needed to make a meal of all of this. In fact, with Iggy's Bread, Puddingstone Organics Eggs, and local honey at the stand, you may not even need to go to the grocery store! Plus you can feast your eyes on all of the different varieties you are unlikely to find at the grocery store. Little sweet orange "yummy" snack peppers, round yellow "lemon" cucumbers, light purple and white striped eggplants, fresh specialty red potatoes, and green-when-ripe tomatoes, to name a few.

And the farm flowers are going crazy, too. Laurene Hulbig has worked her magic again and there are lots of gorgeous bouquets to brighten your day. Only 12 bucks to make your friends' week and provide a lovely hostess gift (or just put on your own table!).

This Sunday, August 11th, is your chance to celebrate, support, and see White Barn Farm!  We are having a farm fundraiser Sunday market, bring-your-own picnic, farm tours, live music, a raffle, face painting, hula hooping, dancing etc. The event is $15 and is located at the farm. You will still park at the Roadside Stand and carefully cross the road (being courteous to all those rambunctious Sunday drivers on 1A). There is some parking at the farm house for anyone with a wheelchair or mobility issues. Bring lawnchairs or blankets, your cooler (nothing with bottle caps, please), lawn games, and maybe sunscreen and insect repellent. No pets. But kids under 12 are free!! The event is from 2pm to 7pm. You can purchase tickets in advance on Brown Paper Tickets

The Sunday Market lineup is looking good: a version of our farmstand, Franklin Honey with honey and their outstanding soaps, lip balm, hand cream, etc, WMR Woodworking with his stunning reclaimed hardwood cutting boards and wooden utensils and cool objects galore. We even coaxed the talented Karl Zeigler to bring whatever beautiful ceramics he has ready for sale. There will be a community art project ongoing and face painting for all ages. The musical guests are Joe Fletcher & the Wrong Reasons, Birdie Busch, and Jenee Halstead. For more info check out: https://www.facebook.com/events/546427158749049/ All proceeds of the raffle go towards maintaining the White Barn Farm grounds and buildings, stewarded by the locally famous Mary Alice Raymond, aka Grammie, Ganga, Liz, Mama (my 91 year old grandmother who tolerates and even supports a young farm (and family) springing up on her family homestead).  Please respect our home and our neighbors and join us for a lovely afternoon!

Thanks as always!

Christy, Chris and Baby Graham at White Barn Farm

Posted 8/7/2013 11:05am by Christy and Chris Kantlehner.

Hello CSA!!!

This week in your share you received:

2 Heads of Lettuce

1 pint of cherry tomatoes. yum. snack em. or slice in half with a serrated knife and put on a green salad or with diced, peeled cukes, feta, herbs (like mint, basil, or parsley), s&p, oil & vinegar.

2 lbs of onions. These won't last forever - we cut the tops before they were completely cured. But we expect you to be able to use these for the next couple of weeks. They will store fine in a basket at room temperature.

1 lb of green peppers. These are sweet peppers. There are two very small hot peppers in your share (one is a jalapeno and the other is a Hungarian hot Wax pepper). All of the large peppers are sweet, not hot, even the big pointy green ones. Peppers and onions are a classsic combo for pizza topping, accompanying grilled sausage, as a base to a stir fry, or rice and beans. Veggie burritos are a great easy meal at this time of year. Just cook some rice, open a can of beans, and sautee some veggies. Shred some cheese. finish with fresh herbs (sorry you probably have to buy cilantro for now), sour cream, and hot sauce. pow. done. especially recommended for growing boys.

2 Hot peppers (mentioned above). Use for fresh salsa or if you want a spicy veggie mix for your burritos. Or throw some spicy rings on top of a tray of nachos. yum. discard the seeds if you want less heat. and for goodness sakes do not touch your eyes or sensitive parts without washing your hands after you've handled hot pepper seeds.

2 lbs of slicing tomatoes. you can transform these beauties into BLTs, Lettuce and mayo sandwiches, fresh hand cut salsa, caprese salad, eggplant tomato stacks. whatever you decide!

2 lbs of cucumbers. Now you may have to start getting creative with your cucumbers. Chris and I stayed up late making pickles last night. The whole process began in the afternoon with our babysitter Caroline, Grammie, and my cousin Max beginning the slicing party. Even Caroline's mom, a longtime CSA member picking up her share, got into the act for a little bit. We cover the sliced cukes w/ kosher salt and ice cubes and wait for them to melt. After the ice melted, the farmstand was closed, Graham was asleep, and we had finished our BBQ sandwiches from the Commonwealth BBQ on Wampum Corner, the pickling process began: Making the pickling liquid, washing all the mason jars, tracking down all the lids and bands, getting the water bath canning pot out and heated up, etc. Chris packed the jars and I ladled the hot liquid on top. We were able to finish 36 quarts before Graham woke up and would not go back to sleep, we ran out of pickling liquid, and our eyes were puffed shut with weariness. I will have to do at least one more batch this evening. Anyway, now that I've made the pickling process sound so fun and easy I will share a completely different recipe: Cold Cucumber Soup. Some other recipes from our Recipe Page when you type "cucumber" into the search recipes box are: Cucumber Gazpacho (Trader Joe's is a pretty great source of organic avocados), Chilly Dilly Cucumbers, and Shaved Cucumber Salad  (feel free to use this as a recipe for a slicing method of cukes and then improvise the rest).

2 Eggplants. This could be a perfect week to try Eggplant-Tomato Stacks. Grilled eggplant is delicious. Eggplant can certainly be used in a stir fry or a sautee of fresh veggies to go into those veggie burritos i was talking about.

Hope you have a great week!!

Thanks as always!

Christy, Chris, Graham, and the White Barn team :)

Posted 7/24/2013 12:27pm by Christy and Chris Kantlehner.

One Tomato. A beefsteak from our High Tunnel. If it is not really solid red, give it a day or two of sitting out on the counter to ripen. Never Refrigerate tomatoes! It makes them mealy and crystallized. Wait until it’s perfectly ripe, then slice and enjoy. A BLT or just a tomato mayo lettuce sandwich can really hit the spot at this time of year. A nice piece of toast spread with goat cheese or cream cheese and topped with a slice of tomato and finished with salt and fresh pepper and perhaps a drizzle of balsamic vinegar and extra virgin olive oil is just divine. Tear up a couple basil leaves to really complete the dish. Of course there is always the classic Caprese salad: Sliced fresh mozzarella instead of the toast with cheese described above. Don’t underestimate the power of a pinch of salt and grind of fresh pepper – it’s as important for the mozzarella as for the tomato.

One Eggplant. The first of the season! You have an Italian type eggplant in your share – it is either the classic black variety or a more lavender skinned variety. Both are great. It’s amazing how far one sliced eggplant can go.  It all depends on the thickness of the slices. I usually don’t bother with salting and draining and rinsing. I just toss the slices with plenty of olive oil (eggplant is greedy that way), S & P and maybe some herbs. Then I bake them on a baking sheet at 375 or so, flipping once until nice color has developed and they are quite tender. You can do all sorts of things with roasted eggplant. You can have it right away in a pasta – with fresh tomato, basil, cheese. Or a cool salad of chopped roasted eggplant, feta, and mint. Eggplant is delicious grilled. And you can always do the classic eggplant parmesan with the flour, eggwash, seasoned breadcrumb sequence before pan frying then baking in a casserole with mozzarella and tomato sauce.

2 lbs pickling cucumbers & 1 slicing cucumber        

1 zucchini & 1 summer squash

2 lbs Yukon gold potatoes

1 quart beets. Roast and eat! These will store for a while in your fridge if you don't feel like using them this week.

2 lbs Ailsa Craig onions. These are not cured so they will store best in the refrigerator in a plastic bag.

1 bunch Basil

1 little head of lettuce. Just enough to have some leaves to put on your tomato sandwich.
Posted 7/23/2013 3:01pm by Christy and Chris Kantlehner.

White Barn Farm is BLOOMING. Big Time! Treat yourself or someone you've been thinking of. These are locally grown, never sprayed with anything, super-fresh flowers. Gentlemen, you do not have to bring home flowers only if you are in trouble! You can just bring some home for everyone to enjoy! Bouquets are only $11.30 plus $.70 tax for a total of 12 bucks. Not bad!

We have Lilies for $2/stem and the first picking of Sunflowers for 75 cents/stem! Plus Laurene Hulbig is putting together fabulous bouquets with all of the flowers we've cut in the past two mornings. Amazing! Come see for yourself! Laurene is a floral designer specializing in wedding design, normally. We are so lucky to have her arranging our farm flowers!! Her website is www.laurenehulbig.com if you want to connect with her about wedding flowers for an upcoming event. She can certainly feature some (or all) White Barn blooms, in season. Just ask!


July 7th Wedding Flowers by Laurene Hulbig


Just a reminder, Jordan Brothers Seafood is at the farm Tuesdays 2pm to 6pm! If you need a fast, easy supper, pick up something from the seafood truck. The scallops are phenomenal. Rinse them, pat dry thoroughly with a paper towel, season with salt and pepper or more if you're feeling fancy, and sear on both sides in a blend of butter and a high heat oil like organic canola, safflower, or sunflower. Take them off the heat when they still yield a little bit when pressed. Serve immediately (so don't cook them until everyone is ready to eat - almost sitting at the table). Boil some White Barn potatoes, sautee some zucchini and basil in olive oil and Voila! Dinner.

The Edible Plant Walk scheduled for this evening (Tuesday 7/23) with John Root has been postponed due to uncertain weather. Stay tuned for the new date. The free, open to the public, Wrentham Cultural Council sponsored walk was quite popular last year. These are Wild Edible plants, by the way. Of course they are on the edges of the farm and among all of our cultivated edible plants!

Keep your eye out for our beautiful new  "OPEN" flag. It is truly a beautiful piece of folk art, quilted by none other than Heather Willey, who usually designs our Plant Sale poster each year and who made the signs on the front of the market shed with the help of her woodworking husband, Tim. Thanks Heather!!!

For those of you who haven't seen yet, our early tomatoes are rolling in. We have been picking all the ripe and all the ones turning color to get them out of the field before they are damaged by the bunnies, chipmunks, crows; cracked by too much water, or damaged by rot. So if it looks a little more orange than red, let it ripen on the counter for a few days. I like to sit them on their shoulders so the weight of the tomato doesn't crush the bottom, which is more useable anyway. The exception is if the tomato is supposed to be orange when it is ripe, like the delicious variety, Orange Blossom. If you aren't sure, just ask the person at the farmstand.

Thanks as always. Do not miss us this week! Hope you like the flowers!