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Hello CSA members! Below is a list of what is included in your box this week, followed by some great recipes!
1 Red Romaine Lettuce: Romaine lettuce is great for salads, especially a homemade Caesar Salad!
1 Green Romaine Lettuce: Fantastic for salads, and it is perfect to include in a homemade Caesar Salad as well!
1 Bunch Radish: Add thinly sliced or grated radishes to your lettuce for a simple, lovely salad. or try this neat Radish Butter served on a slice of good French bread.
1 Radicchio:This is a bitter "green" and makes a wonderful foil for rich cheeses. An easy great way to use Radicchio is to just cut it in half, cut out the core and slice it in ribbons to add to your salad. Roasted Radicchio is also a fantastic way to use this green. Radicchio may also be grilled: Cut the head into halves or quarters, leaving the core in place (to hold the leaves together). Brush with olive oil and season with salt and pepper. Find a cool spot on the grill and turn the radicchio as needed to wilt it. After grilling, drizzle generously with olive oil and flavorful red wine vinegar; add S & P and serve.
1 Green Zucchini:Most people are familiar with our friend the zucchini! We've been loving cutting them lengthwise and drizzling with olive oil and sprinkling with salt and pepper to put on the grill. I like to grill them before the other stuff so you are not tempted to undercook them as space becomes scarce or everything else cooks faster. A little bit of attention to getting the perfect tenderness on grilled zucchini makes a big difference.
1 Sejev Zucchini:This zucchini can be used just like a regular green zucchini! Try it in Zucchini Oatmeal Chocolate Chip Cookies!
1 Summer Squash: A delicious Marinated Zucchini and Summer Squash Salad is a great way use these veggies in your share this week!
1 Green Cabbage:It's surprising how sweet fresh cabbage tastes. These are the type of cabbage most often used to make cabbage rolls, too. Blanch whole leaves and roll a stuffing into them (rice, mushrooms, and ground beef are common, but be creative!), then bake in a casserole dish with tomato sauce or some combo of wine and broth. Cabbage can certainly be stir fried. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. I've had delicious Asian style slaws or ones with dried cranberries and nuts. You can also cook this cabbage down with onions for a lovely accompaniment to sausages or pork. How about cabbage curry? What about fish tacos? I always recommend making fish tacos when cabbage is around. Just grill or roast some white fish, thinly slice and chop the cabbage, seasoning with a pinch of salt and pinch of sugar to break it down a little while you prepare everything else. Make the special magical sauce - sometimes we do sour cream (maybe a little mayo? a squirt of ketchup?), lime, hot sauce. Meanwhile, fine dice some white onion and toss with chopped cilantro, a pinch of salt, and a squeeze of lime juice. Use flour or corn tortillas -warmed on the grill or in the oven - to wrap up the fish, cabbage, onion & cilantro, and magical sauce. Serve with some rice (perhaps jazzed up with some butter, cilantro and scallions) and voila! ole! yee haw!
Garlic Scapes:Make some homemade Ranch Dressing using your Garlic Scapes this week. It will go great with the Romaine Salads!
Fresh Onions: Many of the recipes, inlcuding the Ranch Dressing and most Cole Slaws use onions! Enjoy!
Kohlrabi: Create some golden, crispy Kohlrabi Fritters! Yum!!
Fennel: If your already going to be doing some grilling, try making Grilled Fennel!
Kale: Enjoy your kale in a salad, smoothie, or make some Kale Chips!
Just a reminder to bring back your CSA boxes! We love to reuse them as much as we can. Another reminder that we are closed on Saturday, July 4th. Enjoy all your fresh veggies, and have a fantastic week!


Hello CSA members! Lots of wonderful new vegetables in this weeks' share followed by some great recipes below to use them with!
3 Lettuce heads: Enjoy your salads this week!
1 bunch Garlic Scapes: Create a delicious Garlic Scape infused pesto as a dip or as a pasta sauce.
1 bunch Scallions: Scallion Couscous is a delicious side than is great paired with fish, chicken or pork.
1 Napa Cabbage: Napa is much more tender and sweet than other cabbages. If you are making a slaw with it, a much lighter dressing can be used than with your usual green cabbage. I like sliced Napa in a wrap sandwich (particularly with buffalo chicken, parsley, chunks of blue cheese, and shredded carrot). It is mild enough to add to a regular green salad. It is also nice for adding to a stir fry for the last few minutes. A great stir fry to add Napa Cabbage to is a Beef and Napa Cabbage Stir Fry.
1 Kohlrabi: The bunch of small purple-skinned veggies that look like they just arrived from outer space. Kohlrabi is in the broccoli, cabbage, kale family and it is technically a fat stem, although it looks a little like a root. Indeed, it can be treated a lot like a root. It is good raw or cooked. The easiest preparation is to peel the outer skin and slice it into veggie sticks for snacking with a creamy dressing. (Hot tip: slice the bottom of the bulb off so it has a flat surface to sit on the cutting board – then use a knife to slice off the peel from the top down.) It can also be grated for a fresh slaw. I enjoy roasted cubes or rounds of kohlrabi – it doesn’t take long to cook through – it’s much more tender than a potato or a turnip. Kohlrabi can also make fantastic chips, with just a few additional simple ingredients.I looked up some recipes and found that kohlrabi is popular for Indian curries.
2 Cucumbers: Cool off this warm week with some refreshing Rosemary Infused Cucumber Lemonade!
Broccoli: Pasta salad is nice with broccoli. How about some sesame style noodles with broccoli served cold for lunch. Kids have been giving positive reviews of the fresh broccoli flavor – plain old steamed will do the trick there. Butter or mayo for toppings only if demanded. Lemon and Broccoli are certainly complementary in a pasta dish, particularly with a white wine sauce including butter and finished with parmesan.
1 Bunch Cilantro: A Crisp Cucumber Salsa is a great way to use the cilantro and cucumbers from this weeks' share! Great for these hot summer days!
Enjoy the share this week, and thank you for supporting the farm!!

- Sweet Pepper Plants: We sold out of sweet pepper seedings the first day of our plant sale on May 16th. We now have planted the farm’s pepper field and leftover plants have been potted up into 4inch pots for $3. See the updated inventory for details!
- We have potted up any remaining tomato plants into 6inch pots, which are $5. In addition, certain varieties of tomatoes that sold out early at the plant sale and were left over from our field planting have been potted up into 6inch pots. So check the list to see if any of your previously “sold out” favorites are back.
- Broccoli: Today we harvested the first broccoli of the season! While supplies last!
- Sugar Snap and Snow Peas: a.k.a. “Nature's Candy” are ripe and ready! See if you can make it home without eating them all!
- This weekend, Chris' brother Patrick is getting married to the Lovely Lesley at a summer camp in New Hampshire! We are proud to be providing flowers for their wedding reception and bridal bouquets. However, as a result, there may be a shortage of fresh cut flowers at the farmstand this weekend. If we are lucky, Sarah will put together a few bouquets and jelly jar bouquets for all to enjoy!
Also, due to the wedding, Chris and Christy will be absent from the farmstand. White Barn Farm will be left in the care of our fabulous farm crew (in order of tenure at WBF): Ben, Karen, Zach, Dan, Sarah, Paige, and the all-new for 2015 weeding crew! Maybe even more special cameo appearances by other WBF alums. So please be patient, compliment their good work, and only constructively criticize! They are sure to accept tips, verbal and otherwise this weekend! Just kidding about that last part (kind of).
We have the best customers in the world! Can’t wait to feed you all the good stuff cropping up in our fields!
Take it easy!!!
Christy, Chris, Graham, and the WBF CREW

Vegetable Bonanza! It's been another long day at the farm and it is already so late! But hurray for all of our tomatoes getting planted! Eggplant and Peppers are on deck . . .
Almost all of tomorrow's offerings were featured in this week's CSA box at White Barn Farm. Tuesday was the first share for our CSA Members, and I sent them an email describing all the goodies and giving some recipe ideas. Check it out on the blog to give you an idea of what's going to be happening at the farmstand or to inspire you to try a new recipe!
We picked all this goodness from our fields today:
Radishes
Green Garlic. seasonal specialty! seriously, read the blog (skip the CSA pickup section) for a full description and ideas on how to use everything!
Spinach and Swiss Chard, Multiple Kales
Cilantro, Parsley
Bok Choy
200 Heads of Lettuce. Including big beautiful butterheads and gorgeous dark red romaine.
Arugula. bigger leaves by the bunch and smaller ones looseleaf
Mustard Green Bundles
THIS IS THE LAST SATURDAY FOR JORDAN BROTHERS SEAFOOD
STARTING IN JUNE (this coming Tuesday) THE TRUCK WILL BE AT THE FARMSTAND
TUESDAYS AND FRIDAYS, 2PM TO 6PM
WHITE BARN FARMSTAND SUMMER HOURS START TUESDAY!
Tuesday through Friday: 10am to 6pm
Saturdays: 10am to 2pm
We still have plants for your gardens and containers. I just updated the inventory this evening. And now that we are planting our plants from the field, we will pot up extras of popular varieties that sold out early, starting next week.
Looking forward to seeing you all. It's been a great May! Don't miss Arts on the Common tomorrow, too :)
Thanks!
Christy at White Barn Farm
- Pickup is at the farmstand from 2pm to 6pm every Tuesday until October 20th, week 22. Your box will be in the white van parked to the side of the farmstand towards Wrentham center. There is a table on the side of the farmstand shed where you will see the chalkboard list of the share's contents, a display share, and your clothespin.
- Find the clothespin with your name on it and drop it in the basket below so we know you picked up. At the end of the night, I can tell who didn't pick up by just looking at the pins left on the lines, rather than cross referencing a sign-in board and a list of 60 people!
- If you know you can't make it before 6pm, but would still like to pick up on Tuesday evening, we can leave it on the sign-in/display share table for you. Just call or text Christy 774-210-0359 or send an email. Let us know whether it will be every week or just a one time thing.
- If you forget to pick up your share, we can have it for you at the farmstand on Wednesday (open 10am to 6pm). Just call, text, or email to let us know you are going to pick it up. If we don't hear from you, we donate forgotten shares to family, staff, or the food pantry.
- If you know you are going to be away, you can send any friend, neighbor, etc. to pick up for you. Just make sure they know what to do and drop your clothespin in the basket. You don't have to let me know, but you can if you want.
- Bring your waxed box back each week and place it on the cart next to the sign in table. The boxes are pricey and can't be recycled like corrugated cardboard because of the wax, so I really want to reuse them. Some members bring their grocery bags and unpack their share right at pickup so they don't have to deal with remembering to bring it back. Try not to rip your box! Here is a video about how to break them down properly.
- I attempt to send an email each week describing the box and giving some recipe ideas. Managing the farm and my family is crazy and I do not always do it in a timely manner. If you have a smartphone, it's a good idea to take a picture of the chalkboard so you at least have a list of your veggies. good old pencil and paper work too! That way, the process of elimination or google can help you identify an unfamiliar vegetable.
- We have a recipe page on our website. There is a widget on the side that helps you search the recipe. type in a veggie name and some ideas should pop up. i also post each CSA email to the blog, so there should be six years of past CSA emails archived on there. I also recommend the cookbooks we have for sale at the farmstand, put out by a coalition of CSAs in Madison, WI.
- We welcome your recipes and ideas for using your share!

Hello? Hello! If you are not already on vacation or going to be gone, READ ON! We will be open on Saturday, 10am to 2pm, and the harvest is getting heftier around here. Our fields are yielding tons of greens, salad ingredients, and herbs for you!
If you missed the Plant Sale or still have room in your garden - we still have plants. Check out the updated inventory on the plant sale page of our website.
We are open the rest of the Saturdays in May: 10am to 2pm

Jordan Brothers Seafood will join us from 10am to 2pm with the most exquisite seafood around.
We harvested 100 bunches of spinach last week and sold every one! We challenge you as a community to do it again!!!
We have plenty of parsley, and a wee bit of mint and oregano. The basil plants for sale could easily be pinched back low to make them bushier and provide you with a few sprigs of fresh basil!
We have gorgeous Baby Romaine lettuce - red and green. It is so lovely you really could just wash, spin and serve with just salt and olive oil - Italian-style. But it is also a perfect base for a big mixed salad, of course.
Lots of fresh-cut Arugula this week. We have a Mustard Mix for you to try, too.
French Breakfast Radishes
No shortage of Bunches of Bok Choy, Kale, and Chard for your side of greens, egg scramble, massaged kale salad, bok choy salad, chard and golden raisins tapas . . .
We will have eggs from Puddingstone Organics in Middleboro and An Baile Nua Farm in Plainville - while the supply holds out
Franklin Honey and Harms Maple Syrup for Sweetening.
Sheldonville Coffee Beans and Iggy's Bread for weekend delight!
Looking forward to seeing everyone in the Wrentham area this weekend. Send your neighbor, mother-in-law, or cat to shop for you if you're gone ;)
Thanks to you all, we lead this crazy lifestlye!!!!!
Sending Gratitude! Christy and Chris and Graham at WBF
We will be open Saturday, May 23rd. 10am to 2pm.
Plants left from our mega Plant Sale last Weekend will be Available!
I just updated the Inventory


-
Bunches of Broccoli Raab, Spinach, Kale, Bok Choy, and Swiss Chard
-
French Breakfast and Red Radishes, Turnip Greens w/ tiny turnips
-
Baby Heads of Romaine Lettuce and Bags of tender Arugula
-
Mason Jars of Fresh-Cut Lilacs. $8 plus tax plus $2 deposit on the jar.
- Cookbooks, WBF Pint Glasses, Gift Cards, Art Cards
- Iggy's Bread
- Sheldonville Roasters Coffee Beans
- Harms Family Farm Syrup
- High Mowing Organic Seeds - carrots, beans, cilantro, etc. Mostly the stuff we don't sell as plants.




OUR PLANT SALE IS SATURDAY AND SUNDAY, MAY 16 & 17

