Welcome to the blog.
Posted 6/11/2015 11:14am by Christy and Chris Kantlehner.
csa week 3
Hello Boxed CSA Members!
Here's a quick recap of what was in the box this week:
Lettuce: The lime green head of lettuce is called panisse. The other heads of lettuce are other greenleaf lettuce varieties. Enjoy your salads this week!
Frisee & Beets: Roasted Beet Salad over Bitter Greens is a great idea to use both the beets and the frisee in your share this week
Bok Choy: Bok choy is great sautéed with garlic, a little oil, soy sauce, and chicken stock. You can either quarter it or slice it. I tend to add the stems first and greens second if I slice it cross-wise. In the past I’ve done a nice recipe with quartered bok choy in a pyrex baking dish, tossed with (green) garlic, zested ginger root that I keep in the freezer, olive oil, a dash of soy sauce, and slices of lemon on top. I placed salt and peppered white fish on top of the lemons, added a few pats of butter, covered with foil and baked at 375 for 20-25 minutes. Start a pot of rice at the beginning of the process and you’ll have a nice meal done in about 35 minutes. Bok choy is great for stir fry, too.  
Parsley Don't fear the Anchovy!! Tap into your inner Italian: Parsley Anchovy Dressing.
Scallions:  These are so tender and sweet you can use them right up to the tip of the leaves. I usually just peel off any dirty outer layer from the base of the white "bulb" at the bottom and they're ready to use . . . I love them in a salad, slaw, or tuna salad. They transform an egg and cheese scramble into something perfect to throw into a tortilla with a spoonful of salsa and sour cream. 
Escarole: This is the head of green lettuce-looking stuff. Escarole is a bitter green that can be eaten raw torn into a salad, but is more often cooked or added to soups. My favorite preparation is Escarole & White Beans. I cook the coarsely chopped greens with olive oil and garlic, add a can of cannelloni beans with the juice, add enough stock for the desired thickness of the soup, and simmer until the flavors meld a little bit. You could certainly include sausage or little meatballs (for an Italian Wedding Soup style). I recently heard of stuffed escarole rolls. I assume you quickly blanch or steam the whole leaves to make them pliable, then fill with a rice, cheese, and herb stuffing, then bake with a little sauce or stock. But to be sure I would look up a recipe. 
Posted 5/29/2015 8:38pm by Christy and Chris Kantlehner.

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:


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.

butterhead lettuce

Arugula. bigger leaves by the bunch and smaller ones looseleaf 

Mustard Green Bundles




logo by soraya


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 :)


Christy at White Barn Farm

Posted 5/27/2015 9:52am by Christy and Chris Kantlehner.
Hello Everybody! Now that you are all on the email list*, I'm proud to be sending off a description of the first share of the year!
*if you are on this list and are not part of the 2015 CSA and/or don't want to be on this list, reply telling me so, and I'll remove your email.
First, here is a run-down of pick up details:
  • 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!
week one chalkboard
Radish. Pretty little rubies!! perfect for jazzing up a salad. If you think radishes are too spicy, try slicing them very thin using a mandolin or shredding them on a box grater. You can also make a quick pickle (classic mexican taco garnish). or sautee briefly in butter. Here's an idea for a tasty tidbit to snack on while dinner's cooking (warning: it calls for 4 cups of radishes and you maybe have 1): Radish Spread
Green Garlic This is the whole garlic plant, pulled before it begins to differentiate into separate cloves. You use it much like leeks - the white part is tender and the leaves are mostly for putting in a stockpot (especially to make a yummy stock for soup or risotto). It is potent. You will want to chop it up and use about how much of a mature garlic clove you would use for any given recipe. You can slice it and throw it in with olive oil for sauteeing your bok choy or swiss chard. It would be perfect in pestos and whatnot. There are even recipes for green garlic soup! How about this for a delicious sandwich/burger spread or veggie dip: green garlic aioli
Swiss Chard. Chard is a lovely green that is productive and longstanding in the garden. It is in the same family as spinach and can be used almost interchangeably. Unlike spinach, chard has thick ribs and stems. If you are going for very tender spinachy greens, strip the greens off the stems before cooking. I tend to chop the stems into 1/2 inch or so pieces and throw those in with some garlic and olive oil to soften while I coarsely chop the rest of the bunch and add to the stems once they're softened. I toss the leaves to coat with the oil and garlic and wait for it to be bright green, then remove from heat. It's tasty just like that or you can add it to whatever you want - pizza, eggs, pasta, grain salads, whatever. I'm also fond of steaming chard - again, just til bright green (NOT army green unless you like that sort of thing). Then finish with a pat of butter and a dash of cider vinegar. simple! For something new, try swiss chard salsa verde
Arugula. Arugula Pesto Cous Cous. I would definitely use a little piece of your green garlic and add some parlsey, spinach and/or chard to give you the 1lb of greens called for in the recipe.
Spinach. Try your hand at a spinach pie. The recipe calls for 1 lb of spinach, and you probably only got a half pound in your share, so I'd say make up the difference with your swiss chard, stripped off the stems.
Mustard Mix. For salad. Wash, dry, and add some Annie's Goddess dressing. or your own homemade tahini-lemon dressing, of course. Delicious in a veggie sandwich, too.
Lettuce. Four Heads of spring lettuce. yum! I like to cut off the bottoms, get the dirt that collects at the base off by rubbing the base of the ribs under running water, then plunge the pretty clean leaves into cold water. allow the dirt to settle. lift out of the bowl (distrubing the dirt that has settled as little as possible). then pat dry with towels or use your salad spinner. If you don't have one, you should get one. Dry lettuce leaves store beautifully, loosely packed in a plastic bag in the fridge. Dry lettuce leaves also hold onto salt, pepper, and olive oil or salad dressing much better than wet leaves. Ever since the advent of clamshells of triple washed baby lettuce leaves from CA, more and more salad spinners have been appearing at St Vincent's, Savers, etc. if you're a thrift shop lover.
Bok Choy. What a great spring crop. Now we just have to popularize its use! Bok Choy is great in a stir-fry. I even like to chop the ribs thin and toss into fresh salads (kind of like celery). There is a delicious bok choy salad recipe with lots of variations and here are a couple of ideas for a side dish: Creamy Bok Choy Slaw and  Hot and Sour Bok Choy
Parsley. Those of you who have been in the CSA for years know all about my love for parsley and how I give everything the "parsley treatment" - salads, sandwiches, quesadillas, rice, pasta, soups, chicken or tuna salad, etc. I recommend rinsing, patting dry, chopping off the stems (put in your stockpot collection if you have one), and chopping the whole bunch at once. If possible, allow the chopped parsley to dry out a little, then throw it in a container in the fridge so you can easily add a pinch to anything/everything.  Parsley is a key chimichurri ingredient, and lots of you may have some mint and/or oregano in your garden or containers, so the only herb you would need from the store is cilantro.
Thank you all so much for your blind faith, buying 22 weeks of mystery produce from your local farmers! We love what we do and are so happy to provide good food to our community. YOU make it possible. We are so grateful.
Feel free to email with questions.
Take Care!
Christy and all the farm family and crew at White Barn Farm!!!
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!!!