Welcome to the blog.
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. 


Posted 12/11/2014 4:14pm by Christy and Chris Kantlehner.

Happy Holiday Season Everybody!! Only two weeks left for the farmstand! Two more Friday-Saturdays to go! Our last day for the season will be Saturday, December 20th.

Hours, as usual: Friday 12pm to 6pm & Saturday 10am to 2pm

Jordan Brothers Seafood joins us Friday 2pm to 6pm & Saturday 10am to 1pm

Good Pickins from the High Tunnels Today! Chris and our amazing volunteers are busy washing and packing the harvest as I write. We were able to cut baby Arugula, Vitamin Green and Tatsoi (tasty salad greens, trust us on this one), pick Swiss Chard and Kale, even some Spinach! While supplies last, of course. I've been enjoying the couple bags of swiss chard that were leftover from Saturday - in a Quiche with mushrooms and then steamed and served with butter and cider vinegar to accompany seared Scallops and Baked Potatoes. 

Winter Veggies are still holding up great (although we did sell out of kohlrabi! what!)

Butternut Squash

Carnival Acorn Squash. See #4 on this Visual Guide to Winter Squash





Daikon Radishes

Celery Root (probably the last weekend)


We'll hopefully have just enough Powisset Farm Carrots, Potatoes, Onions, and Sweet Potatoes

Plenty of Cranberry Hill Organic Cranberries 

Franklin Honey Delicious Local, Raw Honey. Great for a Stocking!!Franklin Honey         WBF pint glass

Harms Family Farm Maple Syrup from Brookfield, Massachusetts. Fantastical. Sweet Gift!

Sheldonville Roasters Coffee Beans. Only 5 bucks for a terrific half-pound bag.

White Barn Farm Pint Glasses $6 each. Christmas Special: 2 for $10 or $5 with the purchase of a $25 Gift Card.

Organically Grown Popcorn on the Cob! What a hoot to watch the kernels fly off the cob in the microwave! Put the cob in a paper bag if you're the more sanitary type. or shell the kernels yourself and cook on the stovetop (one layer of organic canola oil, one layer of kernels) for an unbeatable popcorn experience. Martha Stewart makes popcorn on the cob such a cute package by wrapping it in a brown bag and attaching a tag with directions. Not a bad stocking stuffer for $1 and the cost of a brown lunch bag. Discovering where popcorn comes from: priceless :) Bunches of 3 ears are $3

White Barn Farm Gift Cards are also available. We can issue them for $10 or more. Could be something nice to give your kids' bus driver, teacher, coach, your favorite yoga teacher, the paper boy, the cleaning lady, who knows? It's something different and useful.

Fairshare CSA Coalition Cookbooks are here, too! From Asparagus to Zucchini and Farm Fresh and Fast are both available for $20 each. Full of practical information and great ideas for using seasonal produce straight from the farm.

Thanks for reading!! Hope to see you tomorrow and Saturday!

Christy at White Barn Farm

Posted 12/4/2014 4:51pm by Christy and Chris Kantlehner.

Hi everyone!

Hope you all had a great holiday and are settling in to the winter rhythm. The forecast actually looks pretty nice for the next two days. Sunny on Friday and Warm on Saturday. Farmstand Hours are:

FRIDAY 12 to 6 even though it's dark! Come on in!
SATURDAY 10 to 2
This Saturday, December 6th, we will also be represented at the
6 Bird St. Foxboro
We are happy to report that we have made our first harvest of the season out of our high tunnels (the unheated greenhouses with crops growing in the ground). We have Swiss Chard, Kale, and a tasty tender salad green named Tokyo Bekana.
White Barn Produce is still going:
  • Loads of Leeks! How about a Leek and Swiss Chard Tart?
  • Cabbages Galore: Red, Green, and Savoy. A slaw is perfect on Fish Tacos or a Pulled Pork (or Turkey!) Sandwich. Consider using thinly sliced cabbage instead of lettuce as your salad base, or at least mix in some thin ribbons of red cabbage for extra crunch, flavor, and health! Here is a Sweet Sesame-Lime Cabbage Salad recipe.
  • Kohlrabi. Enjoy raw or roasted!
  • Gilfeather Turnips and Rutabagas. Try steaming and mashing carrots and rutabaga together with just a little butter, salt and pepper for seasoning; it's a great alternative to mashed potatoes. Here is a link to Three Gilfeather Turnip Recipes!
  • Parsnips. The Barefoot Contessa strikes again: Here's a fabulous and super simple Roasted Parsnips and Carrots Recipe.
  • Beets. You can't beat beets. Roast em and throw 'em on a salad. But I'm on a roll here of giving you fresh ideas so how about this: Cabbage Beet Slaw with Ginger Vinaigrette.
  • Celery Root. Wonderful roasted or in a stew, mashed or in a gratin. If you're craving more of a raw and crunchy salad try this Apple and Celery Root Remoulade.
  • Butternut Squash If you've never made a butternut squash soup, this is the perfect chance to feel like a star chef! Onions and Apples at the base with some curry powder complement the sweet squash so nicely. Use a tasty stock for the tastiest soup!

The crew at Powisset Farm in Dover is rounding out the offerings with their produce, also grown using organic methods:

  • Potatoes
  • Carrots
  • Sweet Potatoes
  • Onions

We've got McIntosh Apples from The Big Apple in Wrentham.

We have Organic Cranberries from Cranberry Hill in Plymouth if you discovered how easy it is to make cranberry sauce and want to make more. You can also freeze them as they are for later. Fresh or frozen cranberries are excellent for baking. Ina Garten has a kind of decadent cranberry muffin recipe with figs & hazelnuts. Sounds like something lovely to make for a holiday party host/ess gift. Or you can include some fresh cranberries in your holiday cookie repetoire: Fresh Cranberry Lemon Cookies with Lemon Glaze.

There will be plenty of Sheldonville Roasters Coffee, Franklin Honey, and Harms Family Farm Maple Syrup. If there is someone on your list you were going to give a bottle of wine, why not try something different - Fragrant Fresh-Roasted Coffee Beans, Local Honey, or Massachusetts Maple. Perfect for stocking a stocking, too. While I'm talking gifts, keep in mind that we offer Gift Cards, White Barn Farm Pint Glasses, and two Fairshare CSA Coalition Cookbooks!

Iggy's Bread will provide fresh bread and on Saturday we'll have those irresistable pastries, plus fresh brewed Sheldonville Roasters coffee - so bring your to-go cup and enjoy a treat!

Looking forward to seeing you all!

Take Care!!!

Christy, Chris, & Graham at WBF



Posted 11/24/2014 4:10pm by Christy and Chris Kantlehner.
Hi everybody! I hope we aren't driving you bonkers! This is just a reminder:
If you need to grab a few last minute items for Thanksgiving, we will be open tomorrow:
Tuesday, November 24th, from 12pm to 6pm. 
Jordan Brothers Seafood, too. from 2pm to 6pm.
We will be open as usual this Friday and Saturday (even though it's "Black Friday"):
Friday 12pm to 6pm
Saturday 10am to 2pm
Jordan Brothers Seafood will not be here this Friday & Saturday
There's still plenty of:
Butternut Squash
Brussels Sprouts
Leeks, Shallots, and Garlic
Organic Cranberries from Cranberry Hill in Plymouth, MA
Apples from The Big Apple in Wrentham
Red & Green Cabbage
Celery Root, Parsnips, Turnips & Beets
Red & Yellow Onions and tender little Carrots from Vanguarden CSA in Dover, MA
There are sure to be lots of other little treats, too. We should have some lettuce mix, kale, sage, cilantro, maybe even spinach. While supplies last!
No Iggy's Bread on Tuesday.
Plenty of Sheldonville Coffee, Franklin Honey, & Harms Family Farm Maple Syrup
We hope your Thanksgiving Table is filled with beauty and delicious food!
Thank you! 
Christy, Chris, Graham and the Farm Crew at 
Posted 11/20/2014 10:29am by Christy and Chris Kantlehner.
Are you ready to stock up for Thanksgiving?
We will be open as usual this Friday and Saturday:
Friday 12pm to 6pm
Saturday 10am to 2pm***
Jordan Brothers Seafood will be there Friday 2pm to 6pm and Saturday 10am to 1pm
AND!! We will be open in the barn
 Tuesday, November 25th from 12pm to 6pm
for your last minute Thanksgiving shopping . . . 
We have got your produce needs covered with - 
Our own White Barn Farm Produce grown using organic methods:
Celery Root, Parsnips, Rutabaga, Beets, Gilfeather Turnips
Winter Squash: Butternut, Acorn, Carnival and Long Pie Pumpkins
Kale, Garlic, Shallots, Leeks, Sage, and Brussels Sprouts
Cabbage: Red, Green, Savoy, and Napa
Lettuce, Daikon Radish, and Kohlrabi
our farmstand will also feature:
Franklin Honey, Sheldonville Roasters Coffee, Maple Syrup and Iggy's Bread
Vanguarden CSA in Dover uses organic methods too, and is providing some crucial Thanksgiving ingredients:
Potatoes, Sweet Potatoes, Carrots & Onions
from Cranberry Hill in Plymouth, MA: Organic Cranberries 
 from RI Mushroom Co: you guessed it! mushrooms!
Check out this Leek and Wild Mushroom Stuffing recipe
from The Big Apple in Wrentham: Apples!
***On Saturday, November 22nd, 10am to 2pm, there will be some fun extras -
Iggy's yummy pastries - sticky buns & croissants
Sheldonville Roasters fresh-brewed coffee. Bring your cup if you like!
Sonya from Harms Family Farm will offer tastings of their Maple Syrup. sweet!
Franklin Honey with their honey, soaps, lip balms, and hand cream
Of course we are going to provide you with all of the means for the traditional, hearty Thanksgiving Staples, but we also have some ingredients that could create a little more balance - some raw crunch. Here are a few ideas:
  • carrot and kohlrabi sticks with hummus or onion dip for snacking before
  • Roasted beet salad over fresh lettuce, maybe with toasted walnuts and goat cheese.
  • Diced roasted butternut squash with fresh greens: Ina Garten's Recipe
  • A refreshing cabbage slaw will be a welcome sight. Here's a great recipe for:
  • Don't be afraid to change up the textures, as well. If you feel like there is just one puree after another, try dicing and roasting an assortment of roots on a baking sheet. Leftover roasted roots can be tucked right into a pie crust with leftover turkey, gravy, and peas for a quick turkey pot pie.
A few things you will not find here - in case you're visiting another farmer's market or grocery store beforehand: thyme and eggs
We can't wait to see you all! Do any of you remember when we just had one big Thanksgiving Sale in the Episcopal Church uptown? We have definitely progressed with our storage crop production. We can't thank you enough for your support and are so proud to offer you the locally grown abundance to share with your families and friends! Dress warmly and bring a little patience in case it's crazy!
With Great Gratitude,
Christy, Chris, Graham and the Farm Crew at 
Posted 11/14/2014 2:06pm by Christy and Chris Kantlehner.

Here is a description of what was in the box! We hope you enjoy :)

If you don't accidentally tear your box to shreds, we can reuse it. Just bring it back to the farmstand the next time you visit!

In the "Root" Bag: (These will all store for ages)

Rutabaga. The golden root with purplish tops. Dice, toss with oil salt and pepper and roast on a baking sheet with or without other roots. I really love the Thanksgiving "turnips" - peel, dice, and boil rutabaga til just tender, drain, and mash with butter, S&P, to taste.

Kohlrabi. The smooth green skin ball that looks like it 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. I looked up some recipes and found that kohlrabi is popular for Indian curries. I think it would be good cut into matchsticks for a stir-fry as well. If you want them to be the star, try this kohlrabi fritters recipe.

Celery Root. You can have this raw or cooked as well. Again, slice off the bottom to create a flat surface to put on the cutting board, then take the peel off from the top down, working around the outside. The classic French celery root remoulade or this celery root & pecan salad both celebrate the raw root. It is also marvelous in a roasted root medley, a gratin, or a mash. It is perfect in a stew or chowder.

That ends the root bag.

Green Cabbage. This will last quite some in the fridge. If you aren't huge on cole slaw try it cooked. Here's a very simple recipe for butter braised cabbage

The next few items should be used this week:

3 Heads Lettuce. Wash, spin, and enjoy salad or a delicious crunch in your sandwich or on a burger.

Radishes. The bright red globes. I recommend thinly sliced. If you have a mandoline (the culinary, not musical instrument) this is a perfect opportunity to make paper thin slices of radishes served on little slices of good bread with butter and a pinch of salt (maybe a grind of some special salt you’ve picked up somewhere). They’d also be good shaved or grated on a salad and dressed with white balsamic vinaigrette. Try them quartered for a crudite or sautéed briefly in butter if you’d prefer a milder version.

Kale. This is just a small bunch, wash and discard any ugly outer leaves. I recommend sauteeing the coarsely chopped leaves with olive oil and garlic and then using in an egg dish or on a pizza or tossed with roasted roots or in a warm bacon-kale-potato salad. kale with ginger is always a good idea, too.

Sage. Brown Butter, Sage, and Winter Squash is a classic fall combination. Here is a simple method for penne with butternut sage sauce. If you want to have a real treat or a super cool edible garnish, try frying sage leaves.

Cilantro This herb is fabulous and versatile. It can really pull together a tray of nachos or some bean and cheese burritos. But cilantro is also the perfect finish for Thai curries or fish tacos. I find white onions, finely diced with chopped cilantro, salt, and a squeeze of lime is a wonderful addition to any sort of taco, burrito, or even as a condiment with grilled fish or meat. Fresh chopped cilantro is also the secret to stepping up a jar of salsa to enjoy with tortilla chips. If you want to try an unusual but tasty squash soup, use your shallots, cilantro, and butternut squash in this Thai Silky Coconut Pumpkin Soup.

Leeks lend a beautiful flavor to soups and roasted veggies and can even be featured on their own: Olive Oil Roasted Leeks. Perhaps they are best known for Potato Leek soup but really you can start any soup with leeks cooked down softly in some butter (try leaving the room and coming back to really experience the aroma!)

These things will keep best on your counter or other dry and room temp spot:
Garlic Keep this on hand for sauteeing greens!

Shallots Shallots are in the onion family, though formed more like garlic. They have a slightly milder flavor and are perfect for the base of a homemade vinaigrette (see the white balsamic recipe under radishes.) They become very sweet when roasted (as seen in the Silky Coconut Pumpkin Soup recipe under cilantro). 

Butternut Squash. A beautiful fall dish that may not be on your radar is Butternut Squash Risotto.

Posted 11/11/2014 12:52pm by Christy and Chris Kantlehner.

Hi Everybody!

White Barn Farm is offering a bountiful share of fall produce. It's $35 worth of hearty vegetables for fresh eating and storing. You just reply to this email to reserve your box, then pick up at the barn during our farmstand hours on this Friday, November 14, 12pm to 6pm. You can pay when you pick up. If you are missing your CSA share or are curious about how the Boxed CSA at White Barn Farm works, this is for you! We can make up to 60 boxes, first-come first-served. We need your email reservation by Thursday, November 13th at 3pm.

If all goes according to plan the box will include lettuce, kale, leeks, garlic, shallots, cabbage, kohlrabi, celery root, turnips, winter squash, cilantro & sage. If we need to switch things around, we'll make sure the value is still $35.

The most common reason people become enchanted with the CSA share is that it gets them to try things they may have otherwise passed by. This is your chance to have your own personal  basket of mystery ingredients to prepare (like Chopped but without disgusting gummy candies or bizarre meat products). I will put together an email with some recipe ideas for everything in the box, but if you want to get a head start try browsing our recipe page or Martha Stewart's fabulous (could it be anthing else?) Seasonal Produce Recipe Guide.

To Sum it Up:

1. reply to this email by Thursday 11/13 at 3pm to reserve a box

2. come to the farmstand in the barn on Friday 11/14 between 12pm and 6pm to collect your box and pay (cash, check, credit, or even Farmstand CSA card is fine).

3. check your email for ideas about using your one-time Fall Produce Box :)


We'll be in the barn again Friday & Saturday:
Friday 12pm to 6pm (don't mind the dark) & Saturday 10am to 2pm.
Jordan Brothers Seafood will be here Friday 2pm to 6pm and Saturday 10am to 1pm.
Thanks for your support, as always!
Christy, Chris and Graham at White Barn Farm
Posted 11/8/2014 7:56am by Christy and Chris Kantlehner.

Good Morning Everybody!

Come see us today, Saturday, November 8th, from 10am to 2pm in the barn.

If you missed Bobby at the Jordan Brothers Seafood Truck last night (Fridays 2-6), you can come see his son at the farmstand this morning, 10am to 1pm. The freshness and quality cannot be beat.

The vegetables are still bountiful. 

There are a few new veggies joining the lineup, Daikon Radish - purple or white, and Watermelon Radishes - with the beautiful pink sunburst inside.

We also have Gilfeather Turnips and Rutabaga (with a yellow flesh - maybe you call it a yellow turnip). Here are a few accounts of the Gilfeather Turnip's origin: one from Wild Garden Seed and another from my most favorite seed catalog to browse, Fedco Seeds.

Our Lettuces still look fabulous. There's lots of kale. We have bags of spinach for cooking.

White Barn Farm's red and yellow onion supply has run out, as well as our small crop of sweet potatoes, but our farming hero at Vanguarden CSA in Dover is saving that corner of the farmstand, providing his organically grown onions and sweet potatoes for your pantry.

We planted our garlic this week, a sort of symbolic commitment to farming for another season. It also happens to be the act that brought me and Chris together six years ago. He offered to help me plant my garlic, I told him all my dreams, and he said he was on board. The rest is history. When you plant garlic, you break each bulb into its individual cloves and then plant each one. We broke up about 25 extra pounds of garlic. eek! Our folly is your gain, folks!!! These pre-separated cloves are $10/lb (the same price as the whole bulb, but you're not paying for the weight of the center stem, roots, hardneck, and outer wrapper. plus you don't have to break them up!). If you are going to plant it, it's an even better deal. Organically grown garlic seed is more like $12-$15 per pound and is based on the weight of the whole bulbs. Again, you don't have to break them up, they are ready to go. We plant our garlic in a bed prepared with compost and lime, 8" x 11" apart, with about 4" to 6" above the tip of the clove. We mulch with leaves and wait til spring!

It's a gorgeous day, finally! Looking forward to seeing you!

Christy and Chris at White Barn Farm

leeks, onions, and garlic