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Posted 8/11/2014 3:49pm by Christy and Chris Kantlehner.

Tomato Time! the frenzy has begun! Get in on the goods!

cherry tomatoes       tomato rainbow

Summer Crops are in full swing at White Barn Farm!

Cucumbers and Zucchini/Summer Squash are $2/lb ($3/lb for lemon cukes)

Large Italian Eggplants are $2.50/lb ($4.50/lb for specialty eggplants)

Onions and Fresh-Dug Potatoes are $2/lb

Tomatoes are $3/lb 

Sauce-type Tomatoes (Roma, Amish Paste, etc.) are $2/lb

Seconds Tomatoes - soft, cracked, or otherwise damaged 'maters that you are willing to cut off imperfections and use immediately for roasted tomato sauce, tomato soup, a big tomato salsa or salad are $1/lb (10 lb minimum). I like to think of this as the tomato rummage sale. Ask the farmstand person for a box to fill!

Bulk (10 lbs or more): Heirlooms $2.50/lb ($25/10lb box) and Red Slicers $2/lb ($20/10lb box)

Now is definitely time to make:

Shaved Zucchini Salad with Parmesan and Pine Nuts

Gazpacho. Here is a link to Ina Garten's recipe. Gazpacho can be infinitely varied by varieties of sweet peppers, colors of tomatoes, quantities of cucumber, etc. Use this recipe as a basic guide if you've got something beautiful inspiring you!

Eggplant Caponata. This will keep in your fridge for several rounds of antipasto.

Tomato Galette

BLT's, Tomato-Mayo Sandwiches, Crostini spread with goat cheese and topped with a slice of delicious tomato. Don't forget the pinch of salt and grind of black pepper for each slice!

It's the perfect season to taste test all of the different tomato varieties - colors, shapes, and sizes - with your kids, your friends, etc. You could even have guessing contests, scientific style blind taste tests - have fun! Tell us about your results!

one sad note: Tomato's best friend, Basil, has been taken out by Basil Downy Mildew at our farm this year. You will have to source your basil elsewhere!!!

We hope you have been enjoying all the veggie productivity this year!!! What a beautiful summer. As you all race around trying to squeeze in all the summer fun you can, remember to stop by for some healthy and freshly harvested veggies grown right here in Wrentham using organic methods. This week we will actually have more of those delicious carrots coming over from Dover, too. Their farmer, at Vanguarden CSA, is also dedicated to organic growing.

Summer Hours continue to be:
Tuesday to Friday 12pm to 7pm
Saturdays 10am to 2pm
Jordan Brothers Seafood Truck: Tuesdays & Fridays 2pm to 6pm

Thank you for all of the continued support! Special thanks to those who donated some canning jars in response to the last email and to those of you who brought back your old-fashioned jars for flowers. Hey! That reminds me - Sunflowers are in, too! Dress up your Place with some Sunnies!!!

See you Soon!

Christy, Chris, Graham and the Crew at White Barn Farm

Posted 8/7/2014 4:41pm by Christy and Chris Kantlehner.


CSA Box 11: the halfway point.

Summer produce is at its peak and I hope you're enjoying it!

2 heads of Lettuce.

Bell Peppers.  Peppers and onions are a classsic combo for pizza topping, accompanying grilled sausage, as a base to a stir fry, or rice and beans. Veggie burritos are a great easy meal at this time of year. Just cook some rice, open a can of beans, and sautee some veggies. Shred some cheese. finish with fresh herbs sour cream, and hot sauce. I've also just added some new recipes to the website that can use your peppers. Check out the Eggplant dip recipe at the end of the email or the Greek Salad with Cherry Tomatoes.  

Cucumbers. If you didn't read my "Cucumber and Canning Jar" email, check it out for some great new cucumber recipes. If you didn't receive the email, you can check it out at the "What's New" section on our website at

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

Candy-striped beets. These pink-skinned beets are candy-striped inside when you slice them. I recommend, as usual, roasting these beets (especially if you have the oven on anyway - just make a little foil pack and put them in on a baking sheet to catch any drips) The stripes blend together after cooking to make a pretty rose colored beet. The nice part is that you will not stain your hands, cutting board, dish towel, tablecloth, etc when peeling them. Roasted beets and goat cheese are a splendid combo. 

Italian Pole beans. These are the large flat beans that are known for their great flavor! They are also characterized by stringless pods and their tenderness. 


Cherry Tomatoes. These small, sweet tomatoes are perfect for slicing in half and adding to a salad. Or eat them as a healthy and delicious snack with your favorite veggie dip or hummus!

New Potatoes. Scrub if necessary. Boil and eat with butter and salt. These potatoes are sublime. Usually potatoes are a storage crop that we consider a staple. These potatoes, dug before the tops have died back and the skins hardened, are more of a fresh vegetable. Once dry, they will store in a plastic bag in the refrigerator. These would be terrific for a warm potato salad. Just boil them whole until tender (not until totally blown out and waterlogged), drain and return to their pot with the lid open a crack to let the steam escape. Once they are cool enough to touch, quarter or halve them so they are a good size for potato salad.  Meanwhile sautee your fresh onions and chop some fresh herbs as well(parsley or fennel tops, perhaps?). A few strips of bacon diced up never hurts, if you like that sort of thing. Once the onions are to desired tenderness, throw in the potatoes, season with salt and pepper, add the herbs, and drizzle with some tasty olive oil and the juice of one lemon. You can add mayo or butter or really whatever your heart desires at this point. Snap peas are a wonderful addition to the party and kale has proven delicious as well. Be creative and enjoy the taste of a fresh potato.

Ailsa Craig Onions. Use these fresh onions with your peppers to make delicious fajitas! There are plenty of fajita recipes out there but here is one of our favorites- Classic Fajitas. Top a pizza, salad, sandwich, salsa etc with these!

Asian Eggplant. Longer and thinner than the Italian type – also earlier to ripen. It is a nice tender type of eggplant with very small seeds. I've never salted and drained Asian Eggplant before cooking with it as some might do with large Italian eggplants. The easiest way to prepare this veggie is to marinate and grill it, right alongside your halved onions, squash and zucchini, perhaps. You can either whisk together a quick vinaigrette (tsp dijon, fine diced onion or garlic, balsamic vinegar, chopped basil, and olive oil, for example) to throw the veggies into or use a bottled dressing (Italian is always good) or maybe go asian style with some diced garlic, ginger, soy sauce, canola oil, and maybe a squeeze of siracha (hot sauce). You could drizzle with a little toasted sesame oil after grilling for a tasty finishing touch. Or try this Eggplant Dip that will use your pepper, tomatoes, and onions, too!

Posted 7/31/2014 11:05am by Christy and Chris Kantlehner.

Howdy Team!!!!

If you have one of those old-fashioned quart mason jars that our mason jar sized flower bouquets come in, bring it back to the farmstand! You will get your deposit back and we will get our jars back to put more flowers in!!! If you happen to have been amassing old fashioned quart mason jars and still haven't found a use for them all - bring those too. We'll still give you $2 per jar (that's the refund when you return them). Just the old fashioned ones with the wire bail.

If you have dozens of modern mason jars you have no idea what to do with - bring those by and we will put them to good use (no refund for those, just the intangible reward of knowing your farmers will fill them with pickles). We just used nearly every jar in the house to fill with bread and butter pickles!!!

That brings me to my next point: Are you ready to PICKLE?

You can get a half bushel box of slicing cukes for $20 (that's about a buck a pound)

This is the time to do it. The abundance is now!

Here's a bread and butter pickle recipe. We even have the onions and green peppers!

If you're not into sealing the jars in the hot water bath so they can be shelf stable, just close the lid and put them in the fridge. Bring them out every time you make a sandwich or serve pulled pork sandwiches. They'll be gone in no time.

If you're not the pickling type, how about some other cucumber-centric preparations:

Korean Beef Lettuce Wraps with Japanese Cucumber Salad

cucumber water. now that was easy. just put some slices in cool water and let rest in the fridge for a bit. how refreshing.

chilled cucumber soup an elegant make-ahead starter for a dinner party 

pita crisps w/ cucumber dip. perfect appetizer to bring to a friend's Cookout (or Cook-in if we really get some of these scattered thunderstorms)

crisp cucumber salsa our hot peppers are here, too!

cucumber limeade or rosemary cucumber lemonade. make it boozy if it's cocktail hour. . .

Green Zebra-Cucumber-Avocado Gazpacho. Since our Green Zebra tomatoes aren't ripe yet, try orange blossom or golden rave or any other yellow or orange tomato at the farmstand.

Greek Salad with Cherry Tomatoes Our cherry tomatoes are beginning to ripen in earnest!

Harms Family Farm delivered Chard, Kale, Lettuce, and Basil again this week. Thanks to sweet Sonya for making the delivery all the way from Brookfield, MA. AND for keeping the greens coming! All you juicing and green smoothie fans don't need to skip a beat. But you should definitely add some cucumbers . . . 

Thanks everybody!!!

See y'all soon!!!

Posted 7/31/2014 10:25am by Christy and Chris Kantlehner.

Hooray double digits! We can't believe we are already in our 10th week of the CSA, the summer is really flying! We received a deluge of much needed water on Monday morning, so some newly transplanted crops got a drink and the soil has enough moisture for us to start seeding some cover crops, fall turnips, and cool weather fast growing crops like arugula, radishes, and cilantro. For the next little bit, however, you will be experiencing truly summer boxes. onions, peppers, eggplants, tomatoes, cucumbers, and zucchini. even a taste of organic sweet corn this week!

Box 10:

Celery. If you are a true celery diehard you may enjoy celery sticks with peanut butter or cream cheese on our celery, but mostly this celery is about adding flavor to cooked dishes. If you are making any chowders or soups or stews or braised meats or stir fries, this celery is the perfect base. I made a delicious potato salad the other day using finely diced celery and red onion with some lemon juice, mustard, and mayo tossed with leftover new potatoes that had been boiled and mashed with a little butter and parsley the night before.  You could also make a cream of celery soup, using potatoes to give it body, and chicken stock and a little cream for richness. You can even chop the leaves as a fresh herb, add them to your stockpot, or bunch and hang upside down out of the sun to dry. When crinkly dry, crumble into an airtight container and use all winter to season soups and whatnot. You could also blend the dried celery fine with kosher salt to make your own celery salt (Chicago’s secret ingredient to a great hot dog)

Torpedo Onions. Torpedo Onions are the small, purplish, elongated onions you will find in the quart container. This is a fresh onion with sweet flavor and tender flesh. It's often mistaken for a large shallot and indeed you can use it in a similar way - diced up fine for a salad dressing.  You'll notice sets of translucent purple and white colored rings once you peel or cut the onion. Because of it's sweet flavor, you can definitely enjoy this raw. They are also great to sautee or roast with some veggies!

Purple Potatoes. I guess purple is the color of the week! Here are some more purple items in your mystery box. Purple potatoes are usually dry, starchy, and earthy - you might notice a hint of a nutty flavor. These extra nutritious potatoes contain the antioxidant anthocyanin which boosts your immune system and is good for cancer prevention. Just like any other potato, purple potatoes can be roasted, boiled, baked, and fried. They pair well with poultry, savory herbs, and cheeses. Last night one of our incredibly hardworking field crew guys, Dan, pan fried onions, thin sliced potatoes and once they were tener threw in some cheese and a couple eggs to make it a complete meal. Add some chopped parsley and you have the perfect one dish meal with endless variations possible.

1 zucchini, 1 summer squash.

2 bell peppers, 1 cubanelle pepper. The cubanelle pepper is the lighter green elongated pepper you found in your box. It is known for it's sweet and mild taste. It also has a thinner flesh compared to the bell peppers. They are great cooked or raw. Slice it up to add to a salad or a salsa. I've also seen a lot of recipes out there for making stuffed cubanelle peppers. Bell peppers have more of a crunchy texture, but are great for all the same uses! They are so nutritious, too! Bell pepper slices are great in bread and butter pickles . . . . 

Parsley. I just can't get enough of this parsley. There are so many different uses for it! You can use it in a marinade, add it to homemade (or store-bought) hummus, add it to salad dressing, use it on potatoes (in any form), add to salsa, store it, dry it out, etc! Get creative and discover your favorite way to use this delicious and nutritious parsley.

3 heads of lettuce. 

1 red tomato, 1 heirloom. You'll find two varieties of tomatoes in your box this week- one heirloom and one red tomato. And they sure are delicious! Slice them up for your sandwich, to top a salad, or just as an afternoon snack. Our little guy Graham has been loving tomato and cheese to go with his lunch! He also loves helping to pick the cherry tomatoes in the green house. We're getting more and more each day so you can expect more soon!

4 ears of corn.  This corn is probably much much smaller than what you'd find in a grocery store. This variety is an organic seed variety called Spring Treat - its main feature is earliness not enormous size or super enhanced sugary explosions. We know that we're not a big corn farm, so this is just a treat! Hope you enjoy it! If you have more than four people at the table and corn on the cob is not a good idea try making a red onion, corn cut off the cob, and diced tomato salad - dress with some balsamic and olive oil, finish with basil or parsley and some fresh grilled croutons if you want to follow in Al Forno's footsteps :)

4 Cucumbers. And the cucumbers continue! What a year it's been for cucumbers - this is our best yield in 6 years. Yesterday we had our annual "Pickle Party" which consisted of enlisting any workers, babysitters, friends, or relatives who happened to walk by the kitchen to join the fun! Through our day-long process, we turned hundreds of pounds of cucumbers into tasty bread and butter pickles. It was a long process, but it sure is worth having homemade pickles for the rest of the year. We hope everyone is enjoying this years harvest as much as we are! If you are starting to feel all cucumbered out, remember to enjoy them now before they are gone! I added lots of new cucumber recipes to the website today - so make sure to browse the recipe page. Don't forget to go there regularly and search by veggie.

Thanks for coming along during our fabulous veggie journey. Tune up and tune in for tomatoes very soon!!! 


Posted 7/23/2014 3:12pm by Christy and Chris Kantlehner.

Happy Wednesday! Hope everyone has been staying cool during these hot summer days. Here are the veggies you found in your box this week.

Box 9:

Aisla Craig Onions.  These are the large, fresh, and sweet onions you found in your box last week. You can use them any way you would usually use an onion. Here is a recipe one of my farmer friends, Sonya, sent me for Polenta: Sauté onions and garlic in some butter and/or oil in a cast iron fry pan (whatever size you want to fill with polenta) until nice and browned (add other veggies if desired, peppers, broccoli, tomato) add dry polenta and salt (depending on your liking).  Her recipe calls for 3cups water to 1 cup polenta (corn grits), add half water half milk (or some cream) and some shredded cheddar.  Stir it all up, let it simmer on low for 5-10 minutes until a lot of the liquid is soaked up, then let sit for 20 minutes. Spoon or slice and enjoy.

Cucumbers. More cucumbers here! Here is another recipe from my friend Sonya for making Quick Pickles. Easy to make and tasty to eat!

Ingredients: 2-4 cukes, 1 bunch scallions, 2-3 garlic scapes, 1 T dill, 1 cup hot water, 2T maple syrup, honey, or sweetner, 1 T salt, 3 T cider vinegar. 

Directions: Slice each cuke lengthwise into 8 sticks, or into rounds. Chop scallions. Alternate layers of cukes and scallions in a non metal dish. Chop and scatter garlic scapes and dill on top. Mix water with maple syrup and add salt to dissolve; add vinegar and pour over cucumbers. Cover and refrigerate at least 6 hours. note: When ready to replenish, add 1 T vinegar and 1 rounded teaspoon maple syrup to the brine and add more sliced cukes and scallions as needed. prepare a fresh solution after 2-3 batches.

Zucchini. We hope everyone is loving all of this zucchini as much as we are! And if your kids aren't, try this recipe for Zucchini Tots! They may be surprised at how great these taste. Running out of uses for Zucchini? How about for breakfast or a great afternoon snack! My mom got this recipe for Zucchini Bread from a farmer in Maine and it sure is delicious!

Summer Squash. Here is a fun way to eat and serve your summer squash. Try making these Vegetable Boats!:

3 summer squash; 1 Tbspn butter; 1 Tbspn olive oil; 2 Tbspns finely diced onion, 1 cup ricotta cheese, 1/3 cup grated parmesan cheese, 3 Tbspns dry bread crumbs, 1 egg, 1/2 tspn salt, 1/8 tspn ground pepper, 2 Tbspns salsa.

Directions: For Grilling: Halve zucchini length-wise, scoop out seeds. Grill or broil halved zucchini brushed with oil and sprinkled with salt (should be edible, but still firm.) Cut in halves. Seperately, in a skillet heat butter and oil over medium heat. Add onion and cook until soft. Transfer to a bowl and cool slightly. Add ricotta, 1/4 cup parmesan cheese, 2 Tbspns bread crumbs, egg, salsa, salt, and pepper until blended. Now, spoon the cheese mixture into the "boat" zucchini halves. Sprinkle remaining parmesan cheese and bread crumbs on top. Bake filled pieces at 400F or grill until cheese browns.

Fennel. Slice thin and eat as raw salad with shredded parmagian and oil, roast, grill, or sauté, you can even make a gratin with it! Here is a recipe for Fennel Dip. It goes great as a dip or as salad dressing.

Ukon Gold Potatoes. Here is a recipe that uses both your potatoes and squash! Try this delicious Potato, Squash, and Goat Cheese Gratin. Or try this fun and easy recipe for Potato Puff Balls! Beat together 2 cups warm mashed potatoes, 2 tbs. chopped parsley, 2 tsp minced onion, salt, and 2 egg yolks. Beat 2 egg whites until stiff and fold in other ingredients. Bake in oiled muffin tins @350 deg. until browned. Yum!

1 Tomato. And so it begins! Tomato season is officially here. There weren't too many ready yesterday, as they have just started to ripen, but we were able to put one in everyone's box for a special treat this week! And there will be plenty more where that came from. We will be picking more and more each day, so get those tomato recipes ready!

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

Bell Peppers. Who doesn't like a delicious pepper? The possibilities are endless! Slice it up, sprinkle it with salt or dip it in some veggie dip for a nutritious afternoon snack. Or use your onions and peppers as a classic topping for a homemade pizza. Dice it up for a salsa or sprinkle it on your salad. 



Posted 7/9/2014 12:35pm by Christy and Chris Kantlehner.

Hot News At WBF

i need to leave to deliver to restaurants in PVD in about ten minutes so apologies in advance for subpar grammar, spelling, punctuation, forgetfulness.

Sonya and Luke Harms from Harms Family Farm in Brookfield, Mass are adding some beautiful produce to the White Barn selection at the farmstand beginning today. Luke and Sonya use organic methods like we do here:

Luscious bunches of Green Curly Kale or Tuscan Kale

Large Beautiful Head Lettuces < our planting bolted over the weekend :( 

AND MAPLE SYRUP. 100% Massachusetts Maple Syrup. Pints for $12.75

Choose between: Grade A (lighter and from the first sap - not boiled down so long) or Grade B (darker from later sap with a lower sugar content so boiled down longer). Read more on their website. If you can't decide buy both and do a blind taste test :)

We also have some excellent quality produce from the eastern Mass preferred farm mentor, farmer extraordinnaire, Chris Yoder, at Vanguarden CSA in Dover, MA. He also uses organic practices.

We sold out of the huge heads of broccoli we bought in from him, but we still have some pints of his red-skinned new potatoes (you probably think of them as Red Bliss). Keep an eye out for more of these two items if we are able to sneak in a trip to Dover.

Our Reminder Cards are HERE!!! We have paper business cards and Magnets! Take one or take a few. Hand 'em out to anyone interested or place them at your local business. Thank you in advance for spreading the word:

WBF Farmstand is OPEN:

Tuesday through Friday 12pm to 7pm (we'll begin closing at 6pm September 1st) 

& Saturdays 10am to 2pm

Jordan Brothers Seafood is at the Farmstand: Tuesdays & Fridays 2pm to 6pm.

Thanks a Million for the fabulous support we've been experiencing this season!

Looking forward to the quintessential summer crops . . . . .

for now enjoy the glut of zukes and cukes

Christy, Chris, Graham, & the WBF Crew

Posted 7/9/2014 12:20pm by Christy and Chris Kantlehner.

 Howdy CSA Faithfuls!!! Now it's time to describe your  . . . Mystery Veggie Box Number 7

Gnome Cabbage. This is the pointy headed green cabbage. It is great for any cole slaw or cabbage salad. I like to add it to my sandwiches for an extra crunch! Here is a recipe for a Warm Cabbage with Butter. It is super easy to make and a delicious warm side dish for any meal!

Cucumbers. The cucumbers have been coming in strong. There will be a good amount of them in your box this week. With this amount, I suggest doing something to incorporate the cucumbers into the main part of a dish. For example, a cucumber salad or slice them for some pickles! If you're looking for something cool and refreshing during these hot days, try this great recipe for Cucumber Gazpacho.

Zucchini. This is another item that is plentiful in your box this week. Instead of just throwing them in with other vegetables to be roasted or grilled, try something that really highlights the zucchini - here's a fun recipe for Zucchini Lasagna

Summer Squash. You could do a raw squash salad by marinating shaved or julienned squash with lemon juice and olive oil. Serve with parmesan. You can toss in chopped arugula to give it a little balance and some toasted pine nuts for extra flavor. Check out the Squash and Basil Recipe below!

Basil. With basil, the possibilities are endless! For something simple, add to a tomato and mozzarella salad with olive oil and a splash of red wine (or balsamic) vinegar. You can put it on pizza, sandwiches, pasta, etc! Pesto is another choice – whiz in the food processor with olive oil, garlic, parmesan or pecorino cheese, toasted nuts, lemon juice, salt and pepper. Use your summer squash and basil in this delicious recipe of Chilled Summer Squash and Basil Soup.

Beets. Roast 'em, grill 'em, pickle 'em! Add to a salad or make a beet salad of their own. You know the basics, but did you know you can make Beet Cupcakes? And that they're delicious, too! Relish in the look on your children's faces when they realize those yummy cupcakes they just ate were made with beets!

Pearl Drop Onions. These are great for anything you'd use an onion for. They are delicious pickled and we love to eat them raw chopped up in salads. Feeling a bit more adventurous? Try caramelizing or glazing your pearl drop onions. Here's a recipe for Glazed Pearl Onions from our friend Martha Stewart.

Fennel. Throw this on the grill as part of your summer cookout spread! The licorice flavor mellows a bit when cooked, and it tastes great seared on cast iron with a simple marinade with lemon and olive oil. Throw it on a bed of cous cous or quinoa! Or use your beets for this Beet and Fennel Soup. I've beeen having great results over our epic independence day weekend making a cabbage, fennel, and fresh red onion slaw with shredded radishes, chopped parsley & basil, and a fresh citrus vinaigrette. I've been making the slices super thin on the mandolin so it all blends together seamlessly.

1 head of lettuce. You might have noticed that you are no longer receiving way more lettuce than you know what to do with! It's the time of year when we are starting to transition more to our summer crops. But don't worry, when the Fall rolls around, the lettuce will be back in abundance. Enjoy the summer crops for now! If you have some radicchio still rolling around in the fridge from last week, you can make thin ribbons of that to bulk up your 1 head of lettuce salad :)

Thanks for bearing with us during this relatively lean week when our spring crops have petered out and our heat-loving summer crops are taking tons of field space, energy, and attention but are not quite producing . . . Your support is truly appreciated. Hope you're enjoying all your veg!

Take Care!

Christy and Chris and the WBF CREW

with special thanks to Caroline who used to be just a CSA member's daughter and is now our amazing second year babysitter, office manager, and author (with a few additions from me) of this year's CSA emails. HIP HIP HURRAY for Caroline. What will we do when you go back to college!!!!??????


Posted 7/2/2014 8:30am by Christy and Chris Kantlehner.

 Happy Holiday Everybody!!! 4th of July week! The summer feeling has really set in. Remember how long and cold and snowy this past winter was? Well now it is 90 and sunny, so soak it in!!! Happy Fireworks and Happy Birthday USA!

Box 6:

Broccoli. Include this broccoli with some roasted vegetables or throw it into a stir fry.  Last night I had success throwing a miniscule amount of broccoli into some rice pilaf that had about ten minutes left to simmer. I just coarsely chopped the pint full of florets and stirred it into the hot rice. Before serving, I added some lemon juice, chopped parsley, and crumbled feta. I served it on the same platter with some half moons of sauteed summer squash and it was quite beautiful and delicious, too.

Green Cabbage. This cabbage is perfect for some fresh cole slaw or delicious fish tacos. got any cilantro? try making this peanut-cilantro cole slaw. Or just do the classic. It's surprising how sweet fresh cabbage tastes. These are the type of cabbage most often used to make cabbage rolls, too. Blanch whole leaves and roll a stuffing into them (rice, mushrooms, and ground beef are common, but be creative!), then bake in a casserole dish with tomato sauce or some combo of wine and broth. Cabbage can certainly be stir fried. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. 

1 zucchini (possibly a golden zucchini), 1 yellow squash. Vertical slices of zukes are quick to prepare and super easy to manage on the grill. Season the raw veg with salt & pepper and toss with a blend of high-heat veggie oil (like organic canola or sunflower) and olive oil (for flavor). Do note that veggies take longer than most things on the grill so maybe do them first. A little flourish of chopped parsley and a dash of balsamic and olive oil makes a nice room temp grilled veggie salad. Another idea for the zucchini is a recipe I learned during my farming travels in Italy: Zucchini and Basil Carbonara. We made this for the farm crew a few weeks ago and it was a huge hit! Zucchini and Basil always make a great pair.

1 slicing cucumber. great for your salad or just sliced thin and doused with a small amount of seasoned rice wine vinegar and a small pinch of salt, toss to coat, cover and stick in the fridge. When you come back you have a delightful mild pickle.

1 bunch of carrots. Looking for a use of your carrots besides a fun, crunchy snack or a topping to a salad? Try this awesome Honey-Glazed Carrot recipe!

1 head of radicchio. We like just chopping the radicchio thin to add to lettuce for a tasty salad mix. Radicchio may also be grilled: Cut the head into halves or quarters, leaving the core in place (to hold the leaves together). Brush with olive oil and season with salt and pepper. Find a cool spot on the grill and turn the radicchio as needed to wilt it. After grilling, drizzle generously with olive oil and flavorful red wine vinegar; add S & P and serve.  the natural bitterness of radicchio is balanced by richness and acidity - like goat cheese and balsamic.

3 heads of lettuce: 2 "freckles" and 1 panisse. No this is not dirt on your lettuce - it is our "freckles" lettuce. The darker spots are just the natural markings of the lettuce. This variety is extra tasty so enjoy!! Panisse is the lime green oakleaf variety. tasty crunch in the core surrounded by gorgeous and tender outer leaves.

freckles lettuce

scallions. I think by now you all have gotten some good ideas of when and where to use your scallions (if not, consult previous emails!). For something new, try this delicious and simple Scallion Couscous. It makes a perfect side dish to any chicken, fish, or pork!

1 bunch of fresh onions "tropeana lunga" (aka torpedo onions). Fresh red onions that are kind of like a big fat red scallion. Great for mincing as a base to a roasted beet salad, guacamole, balsamic vinaigrette, pasta salad. anything. use like a red onion - they are just a little milder. The entire onion (tops, too) can be sliced in half vertically and marinated and grilled with your other grilled veggies.

2 bulbs of fennel. Great for a Fennel Slaw, Fennel Salad, or Fennel & Beet Soup (you could definitely use yogurt in place of the kefir in the soup recipe). I find the key to raw fennel is to slice it very, very thin. I normally cut it down the middle - making the cut perpendicular to the flatter part of the bulb. I cut out most of the core (kind of like in a cabbage). Then I use my awesome little adjustable Japanese mandoline to make paper thin slices, shaving it from the bottom up. I like to season them with salt & pepper to draw out some of the natural liquid. I like to combine the fennel with thinly shaved red onion (or our fresh red torpedo onions), toss  with a citrus vinaigrette (or at least lemon juice and olive oil), and voila!

parsley. chop and add to anything - pasta, rice, sandwiches, salad, grilled veggies, etc. 

Have Fun! and Keep up the Good Work of Eating in Season!!!!







Brocoli- include in roasting vegetables of stir fry

Posted 7/1/2014 11:51am by Christy and Chris Kantlehner.

Hello Everyone! We hope you are all enjoying this warm summer weather. What a stretch of gorgeous beach, pool, lake, BBQ, sporting event spectating, patio dining, summer vacation weather. I may be the only one around wishing we could just get some rain!!! Our plants are thirsty but our farmers tans are coming along nicely!

  A few announcements to share with you this week:

  • First. Most Important: We will be CLOSED on Friday, July 4th. Jordan Brothers Seafood will also NOT be there. The only Jordan Brothers Seafood truck appearance at WBF this week is TODAY, Tuesday, July 1st, from 2pm to 6pm as usual!!!!  We hope you have a safe and fun day celebrating on Friday and beyond!
  • Also, No Yoga in the Barn on Saturday, July 5th. Our farmstand will be open as usual, 10am to 2pm.  Normally we have Yoga in the Barn with Patty every Saturday 9am to 10:15am. Bring your mat, water, layers if needed, and $13. No reservation required, just wake up Saturday and decide if you feel like stretching, relaxing, and tuning in to Patty's super chill vibe. At 10:30 Yoga Patty transforms into Grandma Patty and plays with our son Graham for the remainder of the farmstand :)
  • If you have perfectly clean egg cartons or pint or quart containers please bring them by the Farmstand. We can definitely reuse them!  We are actually going out to - yikes - buy new egg cartons today - I feel a twinge of regret for overuse of packaging mixed with a twinge of pride that our hens are producing so many eggs!!!
  • We are trying some new things with our flowers this year.  I vowed to "cut back" on flowers this year (he he), but I have a lifelong love of flowers and could not resist seeding them in the greenhouse this spring and then all the perennials I've planted over the years produce no matter what - thus the fantastic peony bonanza earlier this season. Anyway, apologies to those of you who have come to depend on our bouquets for the inconsistent supply so far. The annuals are beginning to come in and I'm trying to weave our flowers into the fabric of the farm routine (rather than treating them as my personal pet project to constantly move to the backburner)
  • zinnia zinnia zinnia 
  • Our new flower regime is this: The regular bouquets will continue to be $12 plus tax. We are also now offering smaller bouquets in old-fashioned mason jars, which will be $8 plus tax, with a $2 refundable* deposit on the jar if you would like to take that too.  The third option is tiny little bouquets in jelly jars, which will be $4 plus tax, with a $1 refundable* deposit on the jar. We may occasionally offer cut flowers by the stem for you to arrange on your own and I'm attempting to plant a lot of our annuals near the farmstand so we can offer a pick-your-own option. Stay tuned! For now, Come on by and check out the jars!  *We will refund your $2 deposit on old-fashioned quart mason jars and your $1 deposit on jelly jars. If you need a vase for your big bouquet just take it, people are always bringing us millions - you can return it or not. Jars, though, are a hot commodity in my glass-jar/wooden-box-obsessed-mind.
  • VEGGIES! Need some vegetables to add to your 4th of July cookout? You know where to find us! We have been very busy picking, washing and packing all sorts of delicious fresh food. Some seasonal specialties that would be super sides for the weekend:
    • Fennel. Great for a Fennel SlawFennel Salad, or Fennel & Beet Soup (you could definitely use yogurt in place of the kefir). I find the key to raw fennel is to slice it very, very thin. I normally cut it down the middle - making the cut perpendicular to the flatter part of the bulb. I cut out most of the core (kind of like in a cabbage). Then I use my awesome little adjustable Japanese mandoline to make paper thin slices. I like to season them with salt & pepper to draw out some of the natural liquid. I do the same thing with red onion (or our fresh red torpedo onions), toss the onions and fennel together with a citrus vinaigrette, and voila!
    • Cabbage. gorgeous little green cabbages. Cole Slaw - perennial BBQ fave. Cabbage is also KEY for fish tacos!
    • Fresh Onions, Zucchini & Yellow Squash for the Grill (or whatever you want, obviously). I like to cut the onions in half vertically and grill them tops & all. Vertical slices of zukes are also quick to prepare and super easy to manage on the grill. Season the raw veg with salt & pepper and toss with a blend of high-heat veggie oil (like organic canola or sunflower) and olive oil (for flavor). Do note that veggies take longer than most things on the grill so maybe do them first. A little flourish of chopped parsley and a dash of balsamic and olive oil makes a nice room temp grilled veggie salad to have ready as you do quick stuff like burgers, dogs, steaks, fish, etc. afterwards.
    • Lettuce. Not only do you need a shred for your burger, our lettuce is plain old delicious. My stepmom commented as she walked into the kitchen where I was chopping and washing lettuce that it smelled great. She said she thinks the aroma of lettuce is underrated. I do have to agree! It is definitely distinctive anyway. A refreshing green salad is the perfect foil to the richer and breadier items at the BBQ. Refer to one of my past blog entries about how to wash head lettuce.
    • The edible-podded Snap Peas, & Snow Peas are perfect for kids to eat raw, to put in a slaw, or give some pop to your potato salad. For the first time this year we grew Shelling Peas - the sweet little guys you take out of the shell and steam ever so briefly, mix with a dot of butter and say, "Yum! I've never had these not out of a freezer bag or a can!"
    • Beets - awesome for a Roasted Beet Salad. You can even do the roasting in a foil packet on the grill if the grill is going to be going for a while. If you must, beets will hold up quite nicely to steaming or boiling and those methods are much faster. A salad of quartered roasted beets, diced tropeana lunga fresh onions (the red torpedo onions), fresh herbs, a balsamic vinaigrette, and crumbled goat cheese or feta is sure to be a hit. Roasted beets are also great on a green salad. beets and avocado & beets and blue cheese are also winning combos. Save the good-looking tops to steam or sautee for a cooking green or zoom up in a health-nut smoothie. Ladies LOVE Beets! yes, it is a generalization, but it might be biological . . .
 Thanks for reading all of this jibber jabber . . . and
Happy 4th of July from the crew here at White Barn Farm!   
Posted 6/25/2014 3:57pm by Christy and Chris Kantlehner.

Hello everyone! Happy official summer to you all. We have some great items in the box this week for you!

Box 5:


This week herbs are in abundance. It would be a great week to try some different methods of herb preservation. Herbs do well with their stems in clean water, like in a jar on the counter or in a jar with a plastic bag over the tops in the fridge for extra long life. There must not be any leaves in the water so either strip the stems or don’t fill the water too high or some combo. Just as with cut flowers, their longevity depends on perfectly clean water. If possible place the jars in a cool place out of sunlight. These herbs also store very well in a plastic bag in the refrigerator. If you know you won’t be able to use all this herbage fresh you have several options: drying, pesto, compound butter, flavored vinegar, etc. There are lots and lots of possibilities. You could make an herb dip or mayo or salad dressing. You can tear fresh herb leaves into your salad mix if you want a little burst of flavor. To dry herbs, hang the bunch upside down in a cool place out of direct sun. you can hook them onto a nail or rig up a piece of string to hang them on. You can make pestos in a blender of food processor. You’ll have an easier time if you coarsely chop the ingredients before they go in (particularly with a blender). The garlic scapes would be an excellent combo with parsley pesto. You can freeze your product in ice cube trays and then store in a freezer bag (dated and labeled, of course) to use at will for the rest of the season – when you want to add flavor to a winter soup, or to a potato salad two weeks from now. Compound butters are fabulous, let your imagination be your guide. Roughly chop your herbs/ingredients of choice and put in a food processor with room temperature butter (quantity depends on how much stuff you’re using and what ratio you like). Blend well, scraping around the sides and bottom of the mixing bowl before the final blend. Turn out onto a piece of parchment or waxed paper and form into a log. Put in the freezer. Move to a dated, labeled freezer bag and now you have a flavor vehicle on hand. Slice off a few rounds of your herb butter to add to mashed potatoes, fish to roast, tuck under the skin of a roast chicken, roll hot corn-on-the-cob in it. Thaw to room temp to serve on fresh biscuits or Iggy’s French rolls. Let your imaginations go wild – and then tell me about your ideas!!!


Parsley. A touch of parsley can add such brightness to most any dish. There are lots of nutrients in this supergreen leaf. I like to give the parsley treatment to all sorts of things: Creamy Polenta, Risotto, Soups, Bread Crumbs for Oven Baked Chicken, Salad Dressings, Marinades, Egg Scrambles, Salsa, Mayo, Sandwiches, you name it. It is important not to overpower your family/dinner guests with the entire bunch of parsley on one dish. It does have a strong flavor, which not everyone loves like me. Parsley is the counterbalance to garlic in terms of breath freshening. A small bunch in a batch of pesto gives a nice balance to the fresh garlic. 


Dill. You can cook dill with seafood, use it in pasta or potato salads, or make tasty dips with! Or use some cucumbers to try this recipe for Fresh Pickles. 


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. You could also use a food processor and lots of this parsley to make a great Indian-style green chutney.


Swiss Chard. Steam or sautee with garlic and olive oil. I usually tear the leaves from the stem, as the stems can be stringy with the large chard leaves. If you want to use the stems, just dice them and add with the garlic, before adding the greens. Chard is nice for making a simple pasta (chard and ricotta or chard, feta, toasted walnuts) or for adding to a grain salad (maybe with some pine nuts and golden raisins). Great for adding to a soup or an egg scramble.

3 Heads of Lettuce (Red Romaine, Green Butterhead, and Green Leaf)

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). Or try this Lentil Soup with sausage and escarole!


Beets. Beets store best with the tops off. Beets will keep for quite a while, topless, in a plastic bag in the fridge. Most people are used to boiling or steaming beets. If you boil – I suggest doing them whole, removing when fork tender, and peeling afterwards with a fork and knife. Steaming is a way to cook them pretty fast, particularly if you slice them into thin rounds first. The best flavor comes from roasting the beets. Scrub the beets, put them on a cookie sheet in a foil packet, drizzling a little bit of olive oil and tossing in a pinch of salt before sealing tightly. Bake at 400 or so for about an hour. When done, I remove from the oven, but leave in the foil. I think it tends to steam and make the peel easier to remove. I like to do that when they’ve cooled, but you can do it while they are hot if you use a fork and knife. At this point, you can serve the roasted beets as a side or keep on hand for adding to salads or you can make a roasted beet salad – diced roasted beets with minced red onion, parsley, and blue cheese with shallot-balsamic vinaigrette is excellent. Goat cheese is always a popular topping for some roasted beets. And you can even use the beet greens for some tasty dishes too, like this one!

Pearl Drop Onions. These will keep freshest in the fridge (treat them almost as a scallion). Good-looking green tops can be used like scallion greens. The bulb is a nice sweet onion. Perfect for a quick pickle, dicing to put on a hot dog, halving to put on a skewer to grill, as a base to tuna salad, or anywhere you would normally want to have an onion.

qt. Snow peas

Garlic Scapes

1 slicing cucumber

1 Kohlrabi. The easiest preparation is to peel the outer skin and slice it into veggie sticks for snacking with a creamy dressing. Sprinkling with lemon juice and salt also makes a great, quick snack! Grate it into a fresh slaw or roast cubes of it. I think it would be good cut into matchsticks for a stir-fry with your bok choy as well. I looked up some recipes and found that kohlrabi is popular for Indian curries. A lot of the recipes include the kohlrabi greens, too! Here is one recipe I found. I haven't tried this one yet, so if you do, let me know how it is!