Welcome to the blog.
Posted 5/22/2015 1:07pm by Christy and Chris Kantlehner.

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

Summer Hours begin Tuesday, June 2nd:
Tuesday - Friday: 10am to 6pm
and always Saturdays: 10am to 2pm
Beginning June 2nd, Jordan Brothers Seafood joins us Tuesdays and Fridays 2pm to 6pm
logo by Soraya

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 . . .

red russian kale

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

Posted 5/21/2015 7:40am by Christy and Chris Kantlehner.

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

Posted 5/15/2015 12:33pm by Christy and Chris Kantlehner.
Hello Everybody! It is Plant Sale Weekend Again! This Saturday & Sunday, 10am to 4pm.
This is number seven for White Barn Farm. What a time of excitement and bustle! In fact, there has been so much bustle that I am not sending this email until Plant Sale Eve! Yikes! Please share this info if you have any gardening friends, or just see someone at a big box store about to buy a sad tomato . . .
Here's the Lineup:
White Barn Farmstand: Saturday 10am to 2pm 
french breakfast radishes and spring lettuce   logo by Soraya
  • 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.
the freshest, best quality seafood around. I don't need to tell most of you!
Saturday: 10am to 2pm (as for all Saturdays in May)
Taylor Jordan with the Seafood Truck
4Paws Animal Shelter Bakesale
yummy baked goods for a good cause (and a convenient low blood sugar remedy)
WMR Woodworking
Brother Will is trekking up from his new homeland of New Jersey to sell his beautifully crafted wooden cutting boards, utensils, and more . . . 
Saturday 10am to 4pm and Sunday 10am to 12pm
Will Raymond, woodworker and brother extraordinaire
Lizanne Handmade Pottery
Gorgeous pieces of art that you can use!
Saturday and Sunday: 10am to 1pm, both days
Hyphen Designs
Beautiful and Whimsical Clothing Handmade by Kelsey with all sorts of repurposed materials and lots of creativity! Handmade Jewelry made by her husband, Devon.
Saturday and Sunday: 10am to 4pm, both days
Franklin Honey
Truly Local Raw Honey and Wonderful Bee Products
Their lip balm and hand cream are divine. I treat my farming hands and feet with the hand cream before bed and always keep a couple lip balms and soaps on hand for gifts (and me!).
They use no chemicals in their beekeeping and have several hives here at our farm!
Saturday and Sunday: 10am to 2pm, both days
Roger checking the bees         Franklin Honey
We grow all of our plants from seed*, seeded by hand in our greenhouse into McEnroe Organic Potting Soil and fed only with Neptune's Harvest Organic Fish & Seafood Fertilizer
{ both items, plus McEnroe Organic Compost are for sale, too }
We pot up all those little seedlings by hand, label them by hand (Go Ganga!!)
and haul them across the road for the big event.
*the only exception is that we bought rosemary, thyme, lavender, mint, and sage plugs from certified organic nurseries: Hillcrest Nursery and Mountain Valley Growers
Don't arrive early and expect us to not be running around like maniacs. We open at 10am.
Cash and checks make the line move faster. Credit and Debit are also accepted. Sorry, you can't use your Farmstand CSA Debit Card for plants at the Plant Sale. You may use it for anything at the farmstand, though.
if you have a box hanging around your garage, bring it along to put your plants into.
pack water to drink and bring some patience in case things get crazy
Please enter, exit, and park with care. Chris' dad, Rich, and my Uncle David have a tradition of directing the parking of cars. They wanted official WBF Parking Crew shirts that said "Don't Run Me Ovah!" on the back. I am so disappointed in myself for not making this happen.
There are only two prices for plants: $3 for 4inch pots (all the tomatoes are in those)
$3 for mini-6packs (12 of these fit in a flat, as opposed to regular 6-packs, only 8 per flat)
$5 for regular 6-packs 
$5 for 4-packs
The deal with splitting packs:
We are happy to split regular 6-packs and 4-packs in half for you
in half only, please (don't cut 6's into thirds or 4's into singles)
You must ask one of our assistants to cut it with scissors and label the remaining half for you.
Helpers will be wearing aprons containing scissors, a sharpie, and blank labels.
the price of a half pack is $2.50
If a cell is empty, you will not be charged for it
The per cell price to subtract if there is one missing: 
mini 6-pack: 50 cents
regular 6-pack: $1
(okay math whizzes, I know it's not exact, but .83 is not a good number to deal with)
4-pack: $1.25
Take note of which items are of limited quantity on the Plant Sale inventory and have a second choice on deck. Particularly if you send your husband with a list!!!
I am so excited for all my little seedlings to go off and do great things for the community!!!!
Plant your tomatoes deep, pinch the basil tips pronto, water when dry
and love those plants!!!
Thank you to all of you plant enthusiasts, our crew, our volunteers and family "volunteers"
You are all amazing! 
christy at last year's sale  Family volunteers Aunt Ann Natalizia and Sister-in-Law Jess
See you soon!
Christy and Chris at White Barn Farm
Posted 4/30/2015 10:58am by Christy and Chris Kantlehner.
Opening Day at White Barn Farm. Let the Consistency Begin!!!
Our Plant Sale is May 16 & 17th 10am to 4pm, both days. We will still have our farmstand amidst the plant sale craziness, Saturday, 10am to 2pm.
Here's what's on the docket for this Saturday, May 2nd:

Swiss Chard. larger leaves than before, but still wonderfully tender and just delicious. Two exhausted farmers and their grandmother had onions, swiss chard, and a leftover already cooked organic-yet-still-bright-orange-macaroni and cheese from a box, last night. The chard and onions really elevated the dish. Seriously it hit the spot and the presence of the chard preserved our dignity!

Spinach. the final harvest from our high tunnels. But we do have more spinach coming along nicely in the field . . .

Basil Tips. the delightful byproduct of pruning our greenhouse plants! Aromatherapy!!

bok choy

Baby Bok Choy and Broccoli Raab. the first spring-planted crops coming out of our high tunnels! Get ready for some vital flavor and freshness. These are vegetables to build a dish around.

Spring-Dug Parsnips from Vanguarden CSA. The spring-dug are said to be the sweetest. My aunt made fabulous, simple parsnips on the stovetop, with just a little butter and olive oil, salt and pepper, covered until tender. Parsnips are a sweet alternative to potatoes, rice, or pasta in the starch department. If your family enjoys mashed potatoes - try half parsnips half potatoes and see what they think! Vanguarden uses Organic Methods, too.

Scallions and Lettuce Mix from Medway Community Farm. From the amazing farmers in Medway, and our good buddies, Kevin and Brittany. Organic Methods, too.

Iggy's Bread. Baguettes, Olive Bread, Francese (what they serve at Cafe Assisi), and of course, Sticky Buns! Almond, Chocolate, and Plain Croissants.

Sheldonville Roasters Coffee Beans. 1 lb bags of freshly roasted beans. Freshly Brewed Coffee by the cup for the early crew, as well.

Franklin Honey. in 1lb or 2lb jars this time. ($11 and $20, respectively)

EGGS while supplies last. See the news below for an update on the whereabouts of our chickens.

MASSACHUSETTS MAPLE! Yummy Syrup for pancakes and waffles of course, but also lovely for salad dressings, marinades, and special drinks! Harms Family Farm, Brookfield, MA.

McEnroe Organic Compost. For adding to a hole you are planting into or amending your garden soil in general: $10 for a 40lb bag.

McEnroe Organic Potting Soil. Perfect for containers or seed starting: $15 for a 22Qt bag.

Neptune's Harvest Fish & Seaweed Fertilizer. Just mix into water in a watering can. It's what we feed our seedlings with in the greenhouse (every 7-10 days once true leaves appear). We lovingly call it fish sauce here at the farm. Hot tip: Use all of the diluted mix when you make it, if you let it sit it will smell positively putrid. We know!

WBF Pint Glasses, Gift Cards, and Note Cards will be available if you've got a White Barn Farm fan in mind for Mother's Day or anything else.

Cold-hardy Seedlings: Broccoli, Arugula, Mustard Mix, Onions, maybe more

But we are your soft organic farming friends and of course we will give you until Saturday, May 2nd. If you bring your check to the farmstand, we will still add 10% to your card. After that, 5%.
I just entered some of the inventory already completed for our Plant Sale if you are curious about what varieties we are growing this year. Also, note that the Garden Club's annual Plant Sale is also May 16th. Hit them up too and git her all done!! Here's their official blurb:
"The Sohoanno Garden Club of Wrentham will host its annual plant sale on Saturday, May 16th from 9 a.m.-noon at the Town Center Parking Lot in Wrentham (corner of routes 1A and 140). This sale is the club’s primary fund raiser, with the proceeds used for beautification and ecological projects and events in Wrentham. The sale features a wide range of hardy perennials from local gardens, as well as related crafts sure to delight the garden enthusiast.  
For more information, please visit the club’s Facebook page at Wrentham’s Sohoanno Garden Club."
If you have a place in mind to hang one of our plant sale posters or place a stack of postcard size flyers, let us know at the farmstand and we'll give you some to spread about. Grassroots!!
graham and the chickens
And the Chicken News! After much debate and internal struggle, we have decided to give our chicken operation (rolling coop, chickens, doghouse, dog and all) to a new farmer in Plainville, Sean McCartan. His farm is named An Baile Nua Farm (pronounced "Bally Noe"), which is the name of where he comes from in County Down, Northern Ireland. His family lives at an old horse farm which has lots of pasture, goats, chickens, and now, more chickens. We have too much going on already here with a very diversified vegetable farm (and a two and a half year old son) to truly focus on the chicken operation. We were losing time and money we just can't afford. Sean has purchased a grain silo so he can buy organic feed more economically (Soy-free Green Mountain Organic Layer Pellets, if you're interested in buying some for your backyard birds, too). He already has plans to make more efficient feeders and waterers and best of all, he has a couple other dogs and experience training dogs, so he can work with our wonderful, beautiful livestock guardian dog, Cider. We are going to miss our sweet girl, but feel very good about where she is going. Sean hopes she will eventually guard the goats as he rotates them through pasture. I'm confident we will be up to visit a fair share, too, especially since Sean's two boys have recently become like big brothers to our boy, Graham.
And! The good news is that we will still be selling eggs from happy birds raised on pasture and organic feed. We are hoping that with his ability to focus on the operation, he can better keep up with the fantastic demand for eggs we have here at the farmstand.
Thank you as always!
We appreciate your support and are really excited to start seeing everyone on a more regular basis!
See you Soon!
Christy, Chris, and Graham at White Barn Farm



Posted 4/16/2015 11:10am by Christy and Chris Kantlehner.

Another Pop-Up Farmstand! This Saturday! April 18th. 9am to 12pm

Jordan Brothers Seafood Truck will be there, too!

Freshly Roasted Coffee Beans from Sheldonville Roasters will also be on hand. Packed in one pound bags to tide you over . . .

SPINACH. Did you get a chance to taste the last batch? If you did, we will probably see you again. If you didn't, you've got to come taste the sweetness.

Pea Tendrils. Tender little shoots that taste like peas! I guess because they are peas! Throw into a salad mix or coarsely chop and wilt into a parmesan risotto or homemade mac&cheese.

KALE. tender spring growth with some sweet broccoli-like kale florets mixed in

Mustard Greens. Bunches of Big Leaves great for Braising.

SWISS CHARD. lots of it. The plants in the high tunnel survived the winter and now have taken off! Caramelized Onions, Wilted Chard, Toasted Walnuts, and Feta are a great combo to add to pasta, quinoa, etc. Or just go the simple steamed route - finish with a pat of butter and drizzle of cider vinegar. And you can never go wrong with greens and eggs.

Baby Radish Greens. Just a little past sprouts or microgreens. Excellent for salads or sandwiches.

CLAYTONIA. aka "MINER'S LETTUCE"  This is a truly seasonal specialty, delicious for salads. Here's a visual:


EGGS while supplies last.

MASSACHUSETTS MAPLE! Yummy Syrup for pancakes and waffles of course, but also lovely for salad dressings, marinades, and special drinks! Harms Family Farm, Brookfield, MA.

McEnroe Organic Compost. For adding to a hole you are planting into or amending your garden soil in general: $10 for a 40lb bag.

McEnroe Organic Potting Soil. Perfect for containers or seed starting: $15 for a 22Qt bag.


Our Plant Sale Poster is ready!!! Look for it around town.

2015 poster

Plant Sale: May 16 & 17. 10am to 4pm both days. Rain or Shine.


If you are interested in becoming part of our Boxed CSA program, we actually have a few openings this year! Add your name to the Waiting List, and we will send you an email with the sign up form.

For more info check out: What is a CSA? How our CSA Works, What's in a Boxed CSA Share? and Boxed CSA Details

CSA pick-up


Did you purchase or reload your Farmstand CSA card yet??

If we receive your payment by May 1st, we add 10% to your card. Afterwards, 5%. Two weeks left to fill out the online Farmstand CSA form, mail your check, and get (or reload) that card!

For more information about the program, look at How our CSA Works


We are really farming now! The snow has melted, soil is dried out, and we were transplanting into the field this morning. Chard, Spinach, Lettuce, Kale, Bok Choy, and Broccoli Raab if anyone was curious. I will be direct seeding as soon as I get away from the computer!! Cilantro, mustard mix, arugula, and carrots in case anyone was curious about that.

Hope to see you Saturday! 9am to 12pm.

Thank you and see you soon!

Christy and Chris at White Barn Farm

Posted 4/1/2015 8:37pm by Christy and Chris Kantlehner.

Spontaneous Spinach Surplus Spectacular! Plus Seafood!!! and Soil!

Come see us at the farmstand 9am to 12pm on this Saturday, April 4th.

Jordan Brothers Seafood Truck will be there, too! Seared Scallops? Golly, I'm on an "S" rampage!

I keep waiting for the full mood of spring hopefulness to take over to write to y'all! Time to stop waiting!!! It is still unusually frigid. The days are definitely longer. The sun is strong. There is snow covering all of our fields still, but now you can see the remnants of last year's late crops sticking up!! We have not altered our greenhouse planting dates, so things are just going along in there, hoping for an outdoor home soon! We normally aim to direct seed peas April 1st. That did not happen. But we will find a way to bring fresh food to our community!!!

The crops that overwintered in our high tunnels are ready to eat!

SPINACH. SPINACH. SPINACH.  the most hardy, top-notch, resilient crop to overwinter for very early spring harvest. This is not tiny, soft, oval baby spinach leaves triple washed in a bag from California. This substantial spinach is best for wilting, steaming, sauteeing with garlic and olive oil, making a chiffonade to add to eggs or a quesadilla, you name it. We call it cooking spinach, though we do eat it raw, too.


KALE survived but is just beginning to put on growth. therefore, limited quantities.

CLAYTONIA. aka "MINER'S LETTUCE" a delicous edible that grows wild all over the place in Southern Oregon, where I did my first farming internship. Very hardy, great flavor. A seasonal specialty.

EGGS while supplies last.

McEnroe Organic Compost and Potting Soil for all you seed starters, gardening maniacs! I went to Lowe's to get an extension cord and nearly filled my cart with Lilies, tulips, ranunculus, and every plant in sight. Thankfully I didn't, but I realized how hungry I am to see blooms!!!! I've even been enjoying the sparse unarranged (deranged?) "bouquets" Chris gets from Trader Joe's from time to time. Anyway, as a gardener at heart, I know you all must be chomping at the bit! I did see some daffodils poking through the mulch near a stone foundation here and our Hellebores have fresh growth in their centers!!

Hope to see you Saturday! 9am to 12pm. Swing by!

Thank you and see you soon!

Christy and Chris at White Barn Farm

p.s. Save the Date for this year's Plant Sale: May 16 & 17. Our annual plant sale poster artist, Heather Willey, called to say this year's Plant Sale Poster Design is nearly complete. Stay tuned!

p.p.s. We are nearly to the end of our Boxed CSA Waiting List, add your name if you are interested in becoming a member. Wait, What is a CSA?

p.p.p.s. Only one month left to sign up for your Farmstand CSA card and get an extra 10%. After May 1st, we still add 5%.

Posted 1/27/2015 4:30pm by Christy and Chris Kantlehner.

Happy Blizzard Everybody!!! It's time to invest in that good, dark earth that has suddenly disappeared under multiple feet of snow today! White Barn Farm's Farmstand CSA cards are now available!

CSA stands for Community Supported Agriculture. It's a farming model in which a direct connection is made between a farm and its customers. Customers buy a share in the upcoming season's harvest, in order to give farmers both the financial resources to get those veggies growing and the certainty that those veggies will be sold. We do our best to grow vibrant, beautiful produce using methods that do not involve herbicides, chemical pesticides or chemical fertilizers.  We want to serve our community good, clean food and feed our soil too! For more details, read our recently updated Farming Practices page on our website.

For the first five years of White Barn Farm CSA, we offered only the Boxed CSA option, in which supporters receive a box of seasonal produce weekly from June through October (22 weeks).  We design our crop plan to provide a variety and abundance so that we can pack a bountiful and interesting selection each week, with a weekly value between $20-$35. Almost every Boxed CSA member reports that they end up trying crops they otherwise may not have and they discover new ideas and recipes for using the vegetables they find in their box.  Returning members generally have more than two people to feed, enjoy cooking, and are not picky eaters. The cost of a share is $625 and the value distributed usually ends up being $725 or more. Members pick up on Tuesdays between 2pm and 6pm at our Farmstand. This season we are offering 60 Boxed CSA shares. We are currently taking renewals from 2014 members and offering openings to the Waiting List in order that requests were received. Click the link to request to be on the Boxed CSA Waiting List.

Many folks in our community find that either they are stuck on the waiting list or that the Boxed CSA is not a perfect fit for them.  For small households or those who are away for several weeks during the summer or folks who just want to hand-pick what produce they will take home each week, we created the Farmstand CSA program. In this program, customers pre-pay for a debit card that can be used at the farmstand whenever it is open. (The one exception is that it can't be used for plants during our Plant Sale). That means you can choose whatever you want and come whenever you want. The card may be used in early May before the Boxed CSA starts, and in the fall, after the Boxed CSA ends (in addition to all other times we are open).

We add 10% value to your card and offer shares at the following three levels:

"Snap Pea" $200 (we put $220 on your card)

"Tomato" $400 (we put $440 on your card)

"Watermelon" $600 (we put $660 on your card)

We've actually had several requests to do a $300 card - that price point was just right for a few people. Sure. We'll put $330 on your card. Maybe it will be the secret "Carrot" sized share!

We add 10% if your payment is received by May 1st. If you join or reload your card after May 1st, we still add 5%. Any balance left on the card rolls over to the following season, although we would love it if you used it all (so we don't develop insane vegetable liability problems).

Okay! If you are in, sign up using the Farmstand CSA Sign-Up Form and mail a check. If you still have your card from last year we will recharge it via the magic ipad. Otherwise, we will mail you your card as soon as we get your check.

Terrific! Sorry for the non-fancy, wordy, lengthy email format. I'm considering dabbling with Mail Chimp if I get a spare moment.

Ta Ta for Now! and Thank You! Thank You! Thank You!

Christy, Chris, and Graham-man at White Barn Farm

p.s. Although there is no incentive to send your payment earlier than later, we have a huge potting soil order coming in soon and would love to pay cash!!! 

Posted 1/17/2015 5:42pm by Christy and Chris Kantlehner.

Hello Everyone! Happy Saturday Night! Been trying to get this email finished all day. I apologize for its late arrival . . .  Anyway, here is a description of what was in the box and a few ideas for using it!

1 lb of Parsnips. These are the white carrot-looking roots. They are indeed a carrot cousin, but are best enjoyed cooked, as they can be a little fibrous raw. That being said, I have heard of thinly shaving parsnips with a peeler and tossing in a citrus vinaigrette. Chris made a fabulous preparation of parsnips last night and it was quite easy. He just scrubbed and trimmed the gangly roots off of the parsnips and sliced them in half lengthwise (or left them whole if they were smaller) so that he had fairly uniform sized pieces. In an oven safe skillet (he used our trusty cast iron), he sauteed garlic and ginger in butter until translucent then tossed in the parsnips, tossed to coat them, and added fresh squeezed orange juice (he used 3 not-super-juicy oranges), fresh ground black pepper, and a couple good dashes of soy sauce. That went into a 375 degree oven for 20 minutes or until fork tender. They were caramelized where they were touching the pan and had a lovely glaze and delightful sweet taste!

3 lbs of Beets. I usually roast these in the oven in a foil packet. I just rinse the beets, trim any excessive roots, and wrap tightly in foil on a baking sheet (to prevent a mess). These can roast in the oven anywhere between 350 and 425 until fork tender (maybe 35-45 minutes). I find it really satisfying to throw the beets in when I am cooking something else in the oven anyway. Beets and Butternut Squashes have definitely been roasting in the oven at the same time quite often around here. I test the beets for doneness and let them cool still wrapped in the foil. At that point I just use a little paring knife to slice off the crown and the rest of the skin slips right off. Now you can slice, dice, quarter, whatever and enjoy as a side, on a salad. Tossed with some salt, balsamic vinegar, and olive oil, roasted beets will keep very well in the fridge (10 days or so)

lb of Daikon Radish. Daikon is the bright white cylindrical shaped root. You either got one very big one or several smaller ones. This radish is quite pungent and is usually served raw. I recommend grating it onto a salad or slicing very thin with a mandoline so you don't find bigger chunks overwhelming (unless you want that, of course!). Matchsticks are another option. Daikon is a common ingredient in Korean sauerkraut, kim chi. Pickled Daikon is another lovely way to enjoy this vegetable. If you don't care to have it raw, this root can certainly be cooked - perhaps thrown into a stir fry or as part of a roasted root medley.

3 lbs of a mix of Gilfeather Turnips & Rutabaga You either got one bohemoth Gilfeather Turnip or several smaller rutabagas, and a few of you got a few of each. Both are hard turnips best enjoyed cooked. The Gilfeather is white with a greenish crown and the Rutabaga is golden with a purplish top. They can be used pretty much interchangeably. If you have a gigantic gilfeather, don't feel pressured to use it all at once. You can just hack off the amount you want to add to a stew or roasted veggies and put the rest back in a plastic bag in the fridge. If you make a soup, I 'd use it all and freeze the extra prepared soup. To butcher the bohemoth, start by cutting off the bottom or top so you have a flat surface to safely rest the turnip on your cutting board. Then you can use a knife to go around and slice off the peel and remove any gnarly spots. From there, slice it into cross sections and then lay those flat and cut them however you like. My search for turnip recipes was quite a success. All of these sound like good ideas: Crispy Turnip Fries, Curried Cream of Turnip Soup, Savory Smashed Turnips, Turnip Gratin

4 lbs of Cabbage. Get creative with your slaw recipes. Slaw is a great accompaniment to pulled pork and cabbage is always the key to authentic fish tacos. These will store best in a plastic bag in the fridge.

4 lbs of Butternut SquashButternut Squash Risotto or Curried Squash Soup are wonderful winter recipes. If you make a Squash Puree by roasting and food processing the flesh you can have it as a side dish or add it to all sorts of things: cheesy baked pasta (mac'n'cheese), muffins, quick bread, pancakes, french toast, a savory tart, pizza - who knows!

2 lbs of Carnival Acorn Squash This is the rounder yellow/orange/green flecked squash. If you cut this in quarters, scoop out the seeds, and roast with some spices, you have a very easy side dish for four! Both the butternut and carnival squash should store at room temp - on the counter or in a pantry (50 is ideal. below 40 is too cold).

2.5 lbs of Carrots from Vanguarden CSA in Dover, MA (organic methods, too).  Mmmmm, real carrots. yum. we sold out of all those grown here, but we felt remiss packing a winter box without delicious carrots grown by organic farmer friend, Chris Yoder.

Let us know if you have any questions or if you happen upon a delightful recipe!

We can't thank you enough for the deep wintertime support!!

Hope you enjoy!

Christy, Chris, and Graham at White Barn Farm


Posted 1/13/2015 12:05pm by Christy and Chris Kantlehner.

Happy New Year Everyone!

We are deep in the clutches of winter, yet the days are growing longer and there is no snow on the ground. Looks like next week will be warming up. But today makes you treasure all those long johns and lined pants! We have our noses nestled into seed catalogs and spreadsheets, scheming for the upcoming growing season!

Believe it or not, there is still a decent amount of produce that was grown right here in Wrentham, ready to be prepared and enjoyed! These are our storage crops, the key to eating locally year-round. We are offering 60 Winter Veggie Boxes for $30 each to be picked up at our barn this Friday, January 16th from 2pm to 6pm. (If you're dying to get this box, but can't make it during those pick-up hours, just email us and I'm sure we can work something out.) Sign-ups are on a first-come first-serve basis; the sign-up form will be disabled if we get more than 60 sign-ups.

The box will include (approximately):

  • 1 lb of Parsnips
  • 3 lbs of Beets
  • 1 lb of Daikon Radish
  • 3 lbs of a mix of Gilfeather Turnips & Rutabaga
  • 4 lbs of Cabbage
  • 4 lbs of Butternut Squash
  • 2 lbs of Carnival Acorn Squash
  • 2.5 lbs of Carrots from Vanguarden CSA in Dover, MA (organic methods, too)

If you're in, just fill out this Winter Box Sign-Up Form and come to the barn on Friday, January 16th, between 2pm and 6pm with 30 bucks (cash, check, credit card, White Barn Farm gift card, or Farmstand CSA card all work). We will follow up with an email full of recipe ideas for using your winter produce.

We will also have White Barn Farm eggs, Harms Family Farm maple syrup, and perhaps some greens harvested from our high tunnels for sale during pick-up hours. While supplies last, of course!

Also, we are now accepting Farmstand CSA Sign-Ups! More information about that in the next email! If you still have your 2014 card, just fill out the form, send your check and we can reload your card. We add an additional 10% value if we receive your payment by May 1st.

Ta Ta For Now, Farm Faithfuls! We miss all your jolly faces!!

Stay Toasty,

Christy, Chris, and Graham Kantlehner

White Barn Farm

Posted 12/18/2014 9:30am by Christy and Chris Kantlehner.

Ahoy, Mateys!!!

We are in the Home Stretch of the 2014 Growing Season. We've got a terrific stockpile of storage crops and even some freshly harvested greens that have been growing ever so slowly since October! 

White Barn Farm Goods:

Available in Bulk as noted (email an order ahead, if you like)

Red, Green, and Savoy Cabbages (Bushel Box of Green Cabbage $30)


Beets (half-bushel box $30)

Rutabaga & Gilfeather Turnips (half-bushel boxes $20)

Daikon Radish (5lb for $5)

Baby Parsnips (10lb for $15)

a wee sampling of Celery Root & Shallots

Mass Quantities of Butternut Squash and Carnival Squash (Bushel Box $30)

Plus, While Supplies Last! Freshly Harvested Greens:

Baby Arugula & Mizuna, Baby Kale & Chard, Baby Spinach, & Asian Greens Mix


From Vanguarden CSA in Dover (organic methods, too):

Carrots - big hardy storage carrots. so tasty!

Potatoes & Sweet Potatoes

Radicchio & Sugarloaf, a white Radicchio also known as ZuckerHat (this time of year's best substitute for lettuce)

Red & Yellow Onions

Harms Family Farm Maple Syrup (Brookfield, MA). Grade A if you like a lighter syrup, Grade B if you like a darker, richer syrup. $12/pint. Lasts Longer and Tastes Sweeter than a $12 bottle of wine :)

Sheldonville Roasters Coffee Beans. Phil even packaged some of the more popular varieties in 1 lb Bags to help tide you over a little longer. When our farmstand is closed, you can still find his coffee at Wampum Corner Wines & Liquors (where you should go if you still want that bottle of wine). If you're locked into the k-cup format, you can find Phil's recyclable "cow cups" at One Cup on 115 in Norfolk. You can also find Sheldonville Roasters at Lawton's Family Farm (a local source of raw milk, by appointment) in Foxboro and at the Farmer's Markets they attend as Foxboro Cheese. On Saturday, we will have fresh-brewed coffee available. Bring your to-go cup, if you like!

Franklin Honey! We just got a new delivery of One and Two Pound Jars of their delicious local, raw honey. They have four beehives right here at our farm! We've also got a small sampling of those heavenly beeswax based soaps that Beekeeper Lauren makes.

Iggy's Bread. Plus Croissants & Sticky Buns on Saturday!

Cranberry Hill Organic Cranberries

Last Minute Gift Ideas, too:

Fairshare CSA Coalition's Cookbooks, From Asparagus to Zucchini and Farm Fresh and Fast

White Barn Farm Pint Glasses. $6 each or 2 for $10. Add a six-pack or a deluxe bomber and you have quite a composed gift for your favorite beer lover. Hot-tip: keep them in the freezer to enjoy a frosty mug experience at home. We actually have a couple of those sweet handcrafted bottle openers from local blacksmith, Brian Huckins, at Huckins Forge if you want to make a really composed gift. We are offering complimentary High Mowing Organic Seed Packets*  to stuff the glasses with if you are shopping for a gardener. You could even tuck a gift card to be used at our annual Plant Sale in there! *Packed for 2014 - but varieties whose continued viability I feel confident in.

Gift Cards. For any amount over $10!

Farmstand Hours:
Friday 12pm to 6pm & Saturday 10am to 2pm
Jordan Brothers Seafood Truck:
Friday 2pm to 6pm & Saturday 10am to 1pm
Looking Forward to Seeing all your Happy Faces! Thank you so much for your dedication and all the words of encouragement throughout the season. We are proud to offer good, clean food to our neighbors. And it's extra nice that you are all such kind people! I've said it before and I'll say it again: we have the best customers around!
Happy Holidays to Everyone!
Thank you and See you soon!
Christy, Chris, and Graham Kantlehner at White Barn Farm
p.s. to the woman who came in with her son and purchased a $40 gift card for a pilates/yoga? teacher last Saturday afternoon - I am haunted with fear that I did not put the value on the gift card. If you can call me with the card number I can add it (or have your gift recipient call me. 774-210-0359). How embarassing. so sorry about that.