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Posted 10/23/2013 9:28am by Christy and Chris Kantlehner.

CSA team! That's it. We've made it. Twenty two weeks of seasonal produce. We've got a nice heavy box for you for the last share:

1 head of Radicchio. If this is too bitter for you to feature in a dish, just butcher it how you would a cabbage and include thin sliced strips in your salad mix. If you're feeling gourmet, kill two birds with one stone in this radicchio, fennel, apple, and calvados salad. Pizza is an amazing vehicle for veggies the whole year through. This recipe for a white pizza with radicchio, gorgonzola, and mushrooms includes a good technique for preparing the radicchio in a hot cast iron pan.

1 Bok Choy. See last week's email for bok choy ideas. Onions, fennel, carrots, swiss chard, and bok choy would make a nice stir fry to add to some brown rice and marinated, baked tofu.

1 bunch of Swiss Chard. This is your cooking green for the week. The turnip tops may also be sauteed with garlic and olive oil for a pleasant greens experience. Both taste great with a pat of butter and couple dashes of cider vinegar. Grammie even likes to add a few pinches of sugar. With all of the hearty roots in this week's share, this recipe for golden roots and greens soup sounds perfect.

1 bulb of Fennel. no tops this time. Try adding fennel when you are cooking onions at the base of any soup, sauce, stew, or saute. A few weeks ago I added diced fennel to olive oil and garlic and rosemary until it was all tender and the oil was nicely infused with flavor. I added that to a couple cans of white beans in the food processor to make a tasty white bean spread (just adjust the flavor with lemon juice and salt). It's kind of like an Italian style hummus - great on bread or raw veggie sticks (like kohlrabi, broccoli, carrots, sweet peppers, salad turnips, radishes, etc).

2 Heads of Lettuce

1 bunch of Hakurei turnips - the bunch of roots that look like white radishes. Indeed, they can be treated as radishes, eaten raw or just briefly cooked. These are really nice just sliced thin on your salad.

1 lb of Celery Root. This is the rough, brown-skinned globe-shaped root. It can store for months so don't feel you must use it today. It is wonderful peeled and diced and added to a baking sheet of other root veggies for a dish of roasted roots. My friend, Heather, always slices the different veggies into similarly sized but differently shaped pieces so they can be distinguished more easlly when serving (especially if you have lots of white roots like celery root, potato and parsnips or lots of orange veggies like carrots, sweet potato, and winter squash). Hot tip: if you have already enjoyed the roasted roots as a side - they work great in a chicken or turkey pot pie - just add the shredded chicken or turkey, some gravy, the roasted veg, and bake in a delicious homemade crust). If you want to try something sophisticated to truly highlight the celery root, try it raw in a celery root remoulade or this celery root pecan salad. Another wonderful way to serve celery root is to make mashed potatoes using half potatoes and half celery root - just boil and mash right together, adding butter and warmed half and half and salt and pepper to taste. Try that with braised short ribs and you will be in comfort food heaven. Celery root is a wonderful addition to stews and can make a lovely gratin as well - try alternating layers of thin-sliced potato and celery root. I found a good recipe to use as a guide: root vegetable gratin.

1 lb of Parsnips. the big fat white carrot looking root. Parsnips are best cooked. Parsnips have a high sugar content so they caramelize nicely, but can kind of burn more easily if you try to make deep fried chips or something out of them (too hot). They do roast up nicely and are wonderful in a half potato/half parsnip puree (just like the celery root mashed potato described above). You can also cook them on the stovetop, using orange juice or apple cider to kind of braise them to tenderness. Maybe finish with a dash of maple syrup if you really want to accentuate the inherent sweetness.

2 lbs of Multi-Colored Carrots

1 bunch of Popcorn. Popcorn must be dried in order to properly pop. Since the three cobs are conveniently bunched by their husks, they will hang on a nail very easily. Make sure they are not in a crow, squirrel or chipmunk's domain. I think the bunch looks quite decorative, really. By mid-December and certainly by the New Year, your popcorn should be dried out enough to pop. It is possible to place the cobs in a paper bag with the top folded down and microwave it, but using the stovetop method allows for more flavor to be infused during the cooking process. To pop in a pan requires taking the kernels off of the cob (afterwards store what you aren't using immediately in an airtight jar). Here is a you tube video of Chris telling us how to do it (from his last year at Stearns Farm in 2008). Random aside: Chris and I fell in love talking about all of our dreams and ideas husking popcorn at Stearns Farm when I went there to do a volunteer workday/CSA harvest observation.

Thank you all so so much for taking this ride through Southeastern Massachusetts' seasonal produce possibilities. We hope you have all become familiar with some veggies you may not have otherwise met - moreover we hope you enjoyed them! We feel fresh food tastes delicious and it feels good to know that your farmers never use any pesticides, herbicides or chemical fertilizers. You have certainly enabled us to have a very productive farming season, despite the change in lifestyle afforded by our new son and some challenges provided by pests and disease. Overall, we think it has been a pretty great growing season. We had a pretty even balance of sun and rain and frost has held off until tonight!!

Our son, Graham, will be one year old on Saturday, October 26th. The Saturday following the last CSA pick-up and the last week of Regular Farmstand Hours is traditionally celebrated by our invented holiday, Harvestween. Lucky Graham will get to celebrate his birthday at this community hootenanny.  It is a glorified Saturday Farmstand embellished by talented crafters, apples from Cook's Valley Farm, the 4Paws bake sale, the Jordan Bros Seafood truck, wigs, costumes, and simple fun. We will be giving farm tours, including a demo of our new bike-powered barrel root washer, throughout the day. We do hope you can make it. Feel free to return your waxed box to the farmstand anytime.

Beginning Friday, November 1st we will be holding our farmstand in the barn (through Dec. 21st):

Fridays 12 to 6 (Jordan Bros. 1 to 6)

Saturdays 10 to 2 (Jordan Bros. 10 to 1)

Within a week or two, we will send an email about CSA renewal and possibly a new CSA scheme for 2014. We thank you enormously for your support and wish you a Wonderful Fall!!!



Posted 10/17/2013 9:51am by Christy and Chris Kantlehner.

howdy folks! It is the twenty first share of the 2013 growing season at White Barn Farm. It is truly hard to believe . . . Thanks for sticking with us.

This is a tricky and challenging share for your culinary endeavors.

So, you finally figured out how to use kale. Now try BROCCOLI RAAB. it is naturally very bitter (which translates to excellent tonic for the liver). Therefore it makes a perfect foil to richness and heat. That richness can be olive oil and the heat can be a pinch of crushed red pepper flakes. If you eat meat, the ultimate broccoli raab pairing is a spicy italian sausage. For basic raab preparation see Sauteed Broccoli Raab with Garlic and Olive Oil. To make a main course out of it, add to a pasta with some cheese and toasted walnuts or some Italian sausage, sliced on the bias and seared.  Matt Gennuso at Chez Pascal (one our best chef customers from PVD) often serves broccoli raab on his grilled housemade sausage sandwiches. Deluxe and healthify your tailgating regime . . . 

Fennel is another friend of the sausage. Sauteed fennel and onions would be perfect on your sausage in a bun for tailgating, too. Unless you are a true fennel fanatic, you will not want to bite into this bulb like an apple, but slicing or shaving it very thin should render it fabulous in a salad, slaw or side dish. Our recipes page abounds with fennel ideas since it is one of the tougher vegetables to convince grocery shoppers they can use. Type "fennel" into the search recipes box and hit "submit" for the full list of fennel ideas, past and present. Shaved fennel and citrus pair nicely as a composed salad. The fronds can be treated as an herb and may also go into your stockpot. Fennel adds a nice freshness to a poultry or seafood stock, in particular. You could aslo make a compound butter out of the chopped fennel fronds (compound butters freeze well) or put some in a homemade creamy herb dip (mayo & sour cream or yogurt & garlic powder) or homemade boursin spread (half butter/half cream cheese in the food processor). 

1 Red and 1 Green Lettuce for your continued salad pleasure. There are also two bags of salad greens - one is the peppery arugula and the other, perhaps less familiar, is mizuna, which has the more feathery appearance and a milder flavor (see the suggestion for radishes and mizuna with white balsmaic vinaigrette below). The greens are dunked to remove coarse dirt particles and cool down the leaves, then they are portioned into bags. You should still wash your greens and then spin them dry in a salad spinner and store dry in a loosely closed, dry plastic bag with a paper towel at the bottom if you think there is still a lot of moisture. Greens sitting in water will go bad quickly, so get 'em dry or eat 'em now.

Radishes to top that salad. If you've never gotten around to sauteeing slices of radish in butter 'til just tender, give it a shot. Thin-sliced radishes and coarsely chopped mizuna make a nice salad, dressed with white balsamic vinaigrette.

Garlic. Oh, precious garlic! This is the second to last share and the garlic should keep well, so don't feel you must use it all this week. The cloves of our garlic tend to be ginormous - one can provide enough sliced garlic for an entire sautee, etc.

1 Asian and 1 Italian Eggplant. Usually we have had a hard frost by October 15th. It is some sort of strange miracle that these guys are still kicking. As I was stocking the farmstand yesterday morning, I was noticing that many of our eggplants were damaged (soft spots, brown spots forming under the calyx) - they do not appreciate the shorter days, cool nights and damp mornings. Use these promptly to avoid spoiling. Sliced or diced eggplant are great in a stir fry. Add after onions, carrots, celery, fennel (hard things like that), at the same time as peppers, and before bok choy. I find that if I just stir fry everything on high heat in organic canola oil with just salt and pepper and make a sauce to add at the last moment, i get less soggage. Chopped garlic, ginger, minced chilli peppers, soy and/or fish sauce, orange or lime juice, and sesame oil are some good ingredients for your sauce.

Bok Choy. So fun to say. so delicious to crunch on. I like to cut off the base so that I can wash the bottoms of the stems under running water, rubbing away any dirt (kind of like you clean the dirt off the bottom of celery stems). Then I usually slice the stems across thinly so you have half moons (add these to a stir fry a few minutes earlier) and then just coarsely chop the greens to toss into a stir fry or brothy soup at the very last minute - they will wilt quickly. For a simple side, let's look to our cooking hero and money magnet, Martha Stewart, whose Seasonal Produce Recipe Guide is truly indispensable and should probably be bookmarked by all CSA Members everywhere. Anyway, the simple side is Bok Choy with Chile, Garlic, and Ginger. My aunt turned me on to this salad featuring bok choy and ramen noodles, though several variations exist - don't be afraid to experiment!

Since we are talking about salads featuring ramen noodles, there is also one for your pointy "gnome" cabbage. I need to get the exact recipe from our friends, but they made it at a dinner party last week and it was fabulous. There was shredded cabbage and carrot, 3 packs of ramen noodles (seasoning packets discarded), sunflower seeds, and an apple cider dressing. They called it crack salad, due to its addictive quality and crunchiness, presumably. Another killer cole slaw is this one featuring a peanut butter and fresh herb dressing. If these cold days have you wanting more warm dishes, check out the recipes page and search for cabbage for all sorts of hot recipe ideas for cabbage rolls, soups, strudels, etc.

Hot peppers were available for you to take next to the sign in board. It is a great time of year to be making chilli. The long red peppers (cayenne) also dry well. Just keep them out of the sun in a dry spot and they should dry right up. I sometimes just hack off a few thin slices of dried cayenne pepper to add to my mortar and pestle or to olive oil and garlic when sauteeing broccoli raab or bok choy, at the beginning of a stir fry or soup, or pasta sauce. If you put the pepper in a coffee grinder you'll have your own crushed red pepper flakes. If you grind it fine you'll have your own chilli powder. 

Posted 10/10/2013 3:49pm by Christy and Chris Kantlehner.

Good afternoon! Farmer Dylan here again with your CSA info. It's a perfect autumn share!


2 lbs fingerling potatoes. These tasty and colorful little potatoes are excellent roasted with garlic and oil. We've provided a mix of white, red, and some white-and-red. See what you get!

One Bulb of Garlic. Apply liberally!

1 lb shallots. These onions might make you cry when you cut them but do not be intimidated! They have a rather mild flavor.

1 bunch Red Russian kale. This is my favorite veggie lately! This kale is tender and sweet, it's excellent sauteed, in salads or sandwiches(if you like your ruffage) or baked into simple and surprisingly tasty kale chips.

1 large green cabbage. Our cabbage crop is really cranking right along! We've selected large green cabbages for your share this week. You'll have plenty to make warming fall soups with, or perhaps follow our hero Michael Pollin's lead and make some sauerkraut!

2 heads of lettuce. Our tender and buttery lettuce crop just won't stop growing! We've got two heads for your salads and sandwiches this week.

3-4 sweet peppers. A mix of three medium or four smaller peppers, both green and colored. A little reminder that summer wasn't that long ago!

1 head escarole. This bold-flavored bitter green is best cooked down in soups. Here's a simple recipe for escarole and white beans.

1 bunch celery root. I think this stuff is just so cool. We've kept the tops on in case you'd like to add it to your soup broth. The roots themselves I just use anywhere I'd otherwise use a potato. I love having mashed potatoes and celery root. I bet they'd go great in a potato pancake or in homefries as well! Here's a root vegetable gratin you might like to experiment with!

1 large broccoli floret. Our broccoli crop is really blooming! These huge green trees would be great in a veggie platter(with some kohlrabi sticks!), used in soups, anywhere really. Broccoli is easy to eat a ton of, and is healthy, versatile, and delicious! A true classic. Use it in a baked macaroni and cheese perhaps! We shared some excellent sauteed garlic and broccoli at lunch today.

Thank you to our extended Farmily for keeping organic food alive and growing! See you at the farmstand!!!

Farmer D

Posted 9/19/2013 4:31pm by Christy and Chris Kantlehner.

Hi everybody! Sorry to bombard you with emails. But I realized I left out a couple things on Monday and I'm really excited about our broccoli . . . keep reading. We at White Barn Farm sure do appreciate all the support and hope you are eating well and feasting right along!

This Saturday! September 21st. 9:30 to 12:30: Yoga Ground and Chow. A morning session of Yoga with Patty, followed by a healthy cooking demo and meal by Karen Ring (bring a notebook if you want to jot down some recipes). $22. Bring a mat and water, dress in layers, and have a wonderful day! To RSVP and/or be notified of yoga happenings with Patty, email

I wanted to let you all know that there is a fundraiser at The Chieftain on Sunday, September 22nd to raise money for the Boston  Brain Tumor Walk on behalf of Plainville resident, Karen Quintal, who was diagnosed with an inoperable brain tumor. We have added a prize to the raffle - a big box of veggies, plus a dozen eggs, a loaf of bread, a bag of coffee beans, and a jar of honey. The Chieftain has a wonderful atmosphere and is run by my the family of my girlhood chum, the Cahills. It is a really good cause and should be a good time, too.

New Cookbook. The Asparagus to Zucchini book was such a hit, we decided to offer the new cookbook put out by the same Fairshare CSA Coalition out of Madison, Wisconsin. It is called Farm Fresh and Fast and has lots of new recipes, including a section on cocktails, good pictures, and the same sensible basic guide format. It is for sale online for $25, but since we ordered in bulk we can offer it for $19.95 or just $20 if you don't want that nickel :)

Fall Equinox is September 22nd and the Full Moon is tonight. We have been enjoying the giant moon rising over the trees at the bottom of the hill behind the farmstand. With this cool weather we are sure it is our last week of tomatoes from the field and the last week we will have watermelons. Come by and get the last taste of summer! I am really happy to report that our supergreens are coming in strong: Broccoli, Tuscan Kale, Red Russian Kale, Escarole, Frisee, and Romaine Lettuce are on the farmstand! Yippee! I found two recipes from another farm that shares our website host, Small Farm Central, that marry together these last of summer and first of fall ingredients: Broccoli and Green Zebra Salad and Shredded Kale and Sungold Tomatoes. Our eggplants and sweet peppers will go strong until a hard frost, so keep including those in your menu. The zucchini is still going but you can definitely drop WBF cukes and sweet corn from the shopping list. We have garlic, onions, shallots, cipollini onions, beets, and potatoes for your staples. Cilantro is finally back and we've got hot pepps, red onion, garlic, and firm tomatoes to make a killer hand chopped salsa. I must stop.

Farm Fundraiser September 28th. 3:30 to 8:30. Raffle, Music, Picnic, Farm Tours, Crafts. We are still trying to pay back a very generous family member who funded our massive driveway overhaul at the farmstand. My grandmother (the actual owner of this place) had the barn painted this summer and we would love for our raffle to make a dent in that bill, too. It is hard to charge a lot for food in the age of mega farms and supermarkets, but perhaps you'd like to throw down a few bucks to enjoy an evening of original reggae music by Pressure Cooker with The Surviving Keneallys opening for them around 4pm. We will have a version of our farmstand set up, as many other local crafters and artisans as we can wrangle, the raffle, and a tour. Bring your own beach chair or blanket and a picnic if you like, an instrument if you play, and your dancing feet. Park at the farmstand and carefully cross the street. This could be your chance to finally see where we start the seeds and grow the food and flowers you see at the farmstand! Plus you can meet our chickens! Now if that doesn't convince you I don't know what will. 

Posted 9/19/2013 8:54am by Christy and Chris Kantlehner.

Hi Again CSA Members!

One Tomato. Probably the last tomato in the share. the field planting has withered to almost nothing. there may continue to be a small stream of tomatoes at the farmstand . . . 

a Watermelon of your choice. Our watermelon planting went in a little later than usual this year and the result was watermelons that ripened during a colder period than usual. We think that has made them less sweet than normal. But we have still been enjoying them. If you get a real dud - completely unripe or rotten come back as soon as possible (before they're gone) and get a replacement at the farmstand (just explain to the person working there).

1/3 lb of Arugula. I coarsely chop the arugula and have for salad - exquisite with roasted beets and goat cheese or to add zing to a veggie wrap or breakfast burrito - scrambled egg, cheese, and fresh arugula wilted right into the wrap. It can also add flavor to a simple parmesan risotto or a plain pizza. My favorite train stop lunch in Italy was to get a piadina - basically an Italian Quesadilla with spicy salami, chopped arugula, and cheese. To make a pure arugula salad delight, dress w/ lemon juice, olive oil, and curls of parmesan cheese shaved off with a vegetable peeler.

1 head Lettuce.

1 head Frisee. This is in the lettuce family but is more bitter. You are probably familiar with the blanched hearts, which are often torn into a salad mix like Earthbound Organics box of washed salad greens. I wash, spin, and coarsely chop the whole head to mix with lettuce for a salad base. There is also a good recipe for making a warm bacon vinaigrette to wilt it slightly and mild out the bitterness. Poached pears, anything sweet, and a creamy cheese would also do the trick. The season of making salads with dried fruit, toasted nuts, and a tasty cheese has begun.

Broccoli. YUM! I am really happy with this first picking of broccoli. It is earlier than it has been in years past and the plants look large and healthy. Chris made an excellent stir fry with onions, garlic, sweet red pepper rings, broccoli, and chunks of chicken breast (dusted with flour and fried first, separately). We did use a bottle of General Tsao Sauce from Trader Joe's to bring it all together and served it on brown rice. Just as delicious, in fact even more delicious, than any takeout chinese food.

Purple Kohlrabi. Hey! It's like spring all over again. You can still always peel these and eat them raw or shred on a salad and they last for a while so you can definitely just cut off the part you want to use and store the rest in a bag in the fridge (treat it like a big wheel of cheese, farmer sage, Chris Yoder, likes to recommend).

2 Italian Eggplant. For some good comfort food, I recommend dusting slices in flour, then beaten egg, then a tasty mixture of breadcrumbs, parmesan, salt, pepper, and fresh herbs. Line them up on a baking sheet prepared with a layer of oil (I usually do some organic canola, some olive oil) and bake at 375 or so, turning once, until golden brown and delicious. If you do not use all of the slices right away for eggplant stacks (with ricotta and tomato sauce), on a pizza, or for an eggplant parm casserole or sandwich - they freeze very well. To freeze just wait until cool and freeze on a baking sheet (just so they don't stick together). Then put them in a freezer grade plastic ziplock and you have an excellent commodity for a quick meal.

1 bulb of Garlic

1 bunch of Cilantro. great for salsa (see below). Also excellent for finishing a thai style curry or serving with diced onion and lime on fish tacos.

a handful of hot peppers. Looks like a great week to make a fresh salsa. Finely dice the hot pepper, skip the seeds if you like less heat, mild it a little with salt and fresh squeezed lime juice. Finely dice some red onion, add chopped cilantro, and finally a hand sliced tomato. Enjoy on a simple taco or some corn chips or nachos, etc. Firm, less juicy tomatoes are actually primo for fresh chopped salsa.

Posted 9/16/2013 3:13pm by Christy and Chris Kantlehner.

Hello Giant Farm Family! Here are some happenings and dates to keep in mind:


Fall Hours at White Barn Farm (through October 26th):

Tuesday, Thursday, Friday: 1pm to 6pm

Wednesday: 10am to 6pm

Saturday: 10am to 2pm

Jordan Brothers Seafood Truck: Tuesdays and Fridays 2pm* - 6pm

Tomorrow should be an exciting day at the farmstand. The local television show, Chronicle, is doing a story on innovative marketing and has decided to highlight Jordan Brothers Seafood. They wanted to do some filming this Tuesday, and it just so happens that Bobby Jordan is at our farmstand on Tuesdays! His quality-based business certainly deserves the recognition!

*Just a note: since we've shifted to opening at 1pm, Jordan brothers will do their best to get to the stand near 1pm, but will definitely be there by 2pm.

Tuesday, September 17th, is also the rescheduled Edible Plant Walk with naturalist John Root at White Barn Farm. This free event is sponsored by the Wrentham Cultural Council. The walk begins at 6:30pm and is around the farm, but the focus will be on wild edible plants, rather than all the vegetables we cultivate. Since it will grow dark quickly, the walk will be followed up by a slide presentation in the barn. Park and meet at the farmstand (which closes at 6pm - so you may want to come a little early if you wanted to pick up produce or seafood, too). Dress for the weather. Handouts and samples of some wild edibles will be provided.

Saturday, September 21st, 9:30am to 12:30pm, will be the first annual "Yoga Ground and Chow" with Patty of Yoga in the Barn. There will be a grounding Yoga Class for all levels followed by a cooking demo and meal made by expert healthy food chef, Karen Ring, using all White Barn Farm vegetables. $22

Our Regular Fall Hours will end Saturday, October 26th, with our annual Harvestween celebration. It also happens to be our son, Graham's, first birthday! Stay tuned for more details!

Beginning November 1st,  we plan on having the farmstand in the barn on Fridays 12 -6 and Saturdays 10 - 2. Jordan Brothers will join us both days: Friday 2 - 6 & Saturday 10 - 1. We will  send more reminders later.

Saturday, November 23rd, will be our annual Thanksgiving Sale from 10am to 2pm. We will be joined by other local vendors or at least their produce to supply your feast!

We plan on staying open Fridays & Saturdays through December 21st, which happens to be the Winter Solstice. Will we have to develop a new annual grand finale tradition? A Winter Holiday Bonanza? Time will tell. Once again, stay tuned . . . 

Thank you for your outstanding support, everybody. It really makes the work worthwhile when the produce goes into all of your homes and becomes good food for you to share with eachother! and not just because then we don't have to haul all of that produce back again :) We hope you've been enjoying everything!

with lots of gratitude from Farmers Christy, Chris, and little Graham.

Posted 9/11/2013 10:20am by Christy and Chris Kantlehner.

Hello CSA Hearties!

This week you found in your box:

1 lb of sweet peppers. If there are any with holes or faint trails under the skin, cut the walls off and use right away (there is a pest damaging the inside). If they are perfect, put in a bowl on your counter so they can continue to ripen to their color (ripening makes them sweeter, too). Roasted or grilled peppers are delicious. You can store roasted peppers packed into a jar and covered w/ olive oil in the fridge to enjoy later on a pizza, burger, or veggie sandwich. especially goood w/ roasted eggplant. actually - I made a really tasty veggie burger topped w/ a fat slice of grilled eggplant, some grilled red pepper, chopped parsley, and goat cheese on a whole wheat bun. Take that, diabetes (yes, I have diabetes for real. It was not just a pregnancy thing).

1 lb of cippolini onions (pronounced Chip-o-leeny). cipolle is onion in Italian. Cipollini is a little onion. These flattened little disks are sharp when you're cutting them (wear your swim goggles), but the sweetest when you cook them. Try roasting quarters of these treasures. They would be great thrown in with some potatoes and carrots at the bottom of a pan of roasted meat (a whole chicken or a pot roast). I've heard of success wrapping them in a foil packet on the grill, too.

a couple tomatoes. we are on the downswing of the tomato bellcurve. There's not much fresh foliage left on the tomato plants. It is not easy to be an organic tomato. But I think this year we've had a pretty good run.

1 pint of Juliet tomatoes. These are the oval shaped somewhere between a grape and a plum tomatoes. The last the longest and dry beautifully. Although on the small side, they are not sweet sweeties like cherry tomatoes. They have true tomato flavor and work great halved into a warm risotto, pasta, or cool pasta salad. These are perfect for dehydrated or oven dried tomatoes, too. put on a rack on a baking sheet, sprinkle w/ salt, and put in a 250 degree oven until desired texture. If very dry, you can pack tight into a little jar and cover w/ olive oil and keep in your fridge. you will be so happy to see it when tomatoes are gone. don't forget to use the oil in your pasta, on the pizza, or in a salad dressing or seasoned bread dipping sauce. If not so dry, put in a freezer ziplock bag in the freezer. i like to add frozen dried tomatoes to a pan w/ onions, garlic, and olive oil. When I'm ready to deglaze the pan w/ white wine, I add the wine and it also helps plump up your tomatoes. You can add some lemon zest, olives, capers, and pasta and finish w/ crumbled goat or feta cheese for a nice, simple winter pasta.

1 pint of mixed cherry tomatoes. 

2 heads of lettuce. wash, spin or otherwise dry, and store loosely in a plastic bag in the fridge.

1 bunch of Red Russian Kale. ooh la la. distance does make the heart grow fonder. I have been missing my cooking greens. Sautee in garlic and olive oil w/ a sprinkle of salt for the simplest preparation. Our adored farmcrew alum, Meredith, always loved this variety best for massaged kale salads. Seriously, that's the name of a salad. You break down the leaves w/ citrus and salt, a massage, and a little time. Add avocado, orange sections, other fresh veggies, sesame seeds, tasty olive oil maybe a splash of sesame oil. Search for it on our friend, google, and try the tastiest sounding one. If you are in it for pure nutrient power, throw the rinsed, coarsely chopped bunch in a blender with some fruit and yogurt for a smoothie. OR, Meredith again: Kale lemonade - kale, romaine, and lemon juice in the juicer. it does not look good. but it IS Good :)

1 head of precious garlic. The other day I infused some olive oil w/ thick slices of this garlic, rosemary leaves, and some diced fresh fennel. I added that to a food processor already filled w/ a couple cans of cannellini beans (drained w/ liquid reserved if needed for texture adjusting). I added the juice of a lemon, all the contents of the  pan w/ the oil, garlic, etc, and hit go. I adjusted for salt and pepper and ta da: white bean puree. Excellent Italian hummus-syle dip for bread or veggies.

2 Asian Eggplant. I have been roasting eggplant w/ just oil and salt w/ tremendous results. I like to slice these narrow guys on a slant so i don't have so many little rounds rolling around everywhere. I put a thin layer of canola/olive oil blend on a baking sheet then line up all my eggplant slices in an orderly fashion on the sheet. I salt and pepper them, then turn them over (so both sides get plenty of oil) - if the baking sheet seems dry you can drizzle a little extra olive oil over the sheet before it goes in the oven. salt and pepper this new side and bake at 350 maybe 15 to 20 minutes per side. You can have them like that or make a composed dish out of them - chop and toss w/ feta and mint for a side dish. For the yoga retreat Sunday I made a pretty tasty Warm grain salad of cooked Quinoa, Eggplant roasted as described, plus a sheet of sweet peppers, and a sheet of zucchini also roasted as described except less oil and just tossed with oil with your hands on the baking sheet. I finished the dish w/ fresh chopped parsley, halved cherry tomatoes, and S&P. yum. These long, skinny eggplant are also perfect for slicing lenghtwise, throwing in a marinade (or just oil), and grilling.

1/2 lb. Northeaster Green Beans. These are a Romano type of Green Pole Beans. You are meant to snap off the ends and eat the whole pod, just like your usual green beans. you can steam or blanch and roast or sautee w/ diced garlic and toss w/ toasted sliced almonds. The Italian ladies always stewed them in tomato sauce. I like to snap off the ends and cut them into 4 inch lenghts. Hope you enjoy these babies! That's what being in a CSA is all about, right?

Hope you have a great week!

Christy at White Barn Farm

Posted 9/6/2013 2:32pm by Christy and Chris Kantlehner.

Hi Everyone! It is a most luscious cool crispy autumn day. Just makes you want to bite into an apple. But wait! The autumnal equinox isn't actually here until September 22nd. It's still summer and we've got the produce to prove it! Our last tiny planting of Sweet Corn is ready so you may be able to catch a glimpse of it at the farmstand. The next planting of Sunflowers is going nuts. The cucumbers have withered, but all of a sudden the Zucchini is taking the farmstand by storm. The Sweet Peppers have ripened to their delicious colors. You've got to try the little orange snack peppers. Their name is actually "yummy." Believe it or not, our Watermelon is prime right now (though cantaloupes are gone for the season). There is some fresh-cut Arugula in bags and the it's first week bunches of Kale are back on the stand. Tomatoes are still producing, but the wet weather and cold nights will spell the end for them soon, so if you really wanted to make some roasted tomato sauce or just freeze some sauce tomatoes or whatnot, this week would be a good time to make sure and get 'em before they give up the ghost. All you Husk Cherry enthusiasts, we have been picking those tiny fruity little berry tomatoey guys in their natural little papery package. Ask to try one at the farmstand if you have no idea what I'm talking about


****We have started closing the stand at 6pm this week. That includes today, Friday, September 6th. If you were counting on picking up veggies and/or seafood, get here by 6pm tonight! 

CSA Members, you can still pick up your shares until 7pm, but the farmstand will be closed at 6pm. 

Back-to-Shcool Hours at White Barn Farm:

Tuesday, Thursday, Friday: 1pm to 6pm

Wednesday: 10am to 6pm

Saturday: 10am to 2pm

Notice that we are opening an hour earlier than usual, at 1pm, on Tuesday, Thursday, and Friday. We are hoping that will give you parents with kids in school a good hour of shopping before the kiddos are done with school. We are still open an extra long day on Wednesdays, beginning at 10am.

CSA Members, you can begin picking your shares up at 1pm.

We have several happenings at the farm to invite you to:

  • Every Saturday is Yoga in the Barn with Patty 9am to 10:15am. Bring a mat, layers, water, $12.
Feeling Spontaneous? This Sunday, September 8th11:00am-4:00pm, join us for Yoga on the Farm with Jenn & Karma of Karma Yoga Studios. A Mini Retreat with Karma Longtin and Jenn for 2 yoga classes and a picnic lunch at White Barn Farm in Wrentham, MA.  

Arrive: 10:30am
First class: Vinyasa with Karma from 11:00am-12:15.  
Lunch from the Farm: 12:45pm, followed by any of the following: napping under the trees, meditation, walking the farm grounds, hanging with good people
Second class: Slow Yin Flow with Jenn from 2:45-4:00pm.  
Cost: $60
Sign up via Paypal here

Saturday, September 14th, 11am to 2pm, Phil Hulbig is organizing Kids Day, a fundraiser for The Bridge Center. This is a clear skies only event. It will be a day of simple fun outdoors at the farm - lawn games, running around, silly songs. Admission is free. There will be a bake sale, popcorn, cotton candy and a raffle and all proceeds will go towards purchasing new paddle boats for the Bridge Center Summer Camps. Bring your kids and your kids' friends and have a field day! If you are interested in volunteering during the day or baking for this excellent cause, call or email Phil: E-mail:   Phone: (508)838-0591

Saturday, September 21st, 9:30am to 12:30pm, will be the first annual "Yoga Ground and Chow" with Patty of Yoga in the Barn. There will be a grounding Yoga Class for all levels followed by a cooking demo and meal made by expert healthy food chef, Karen Ring, using all White Barn Farm vegetables. $22

Posted 9/5/2013 9:36am by Christy and Chris Kantlehner.

Hello gang! Can you believe that it's september already?! We are shifting the closing time of the farmstand to 6pm on weekdays. You can still pick up your shares until 7pm, we will just be closing up at the farmstand. Just sign in and grab your box as usual. We thank you for understanding!

In this week's Back-2-skool share you'll find:

1.5 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor. A slice of good tomato on bread, english muffin, or croissant, smeared with goat cheese or cream cheese is one of my favorite breakfast or lunch treats. don't forget the salt and pepper!

1 pint cherry tomatoes

1 quart saladette tomatoes

1 bag of arugula. Perfect for a salad with all of those tomatoes and lettuce! These tender greens are so so tasty. If you aren't going to use it immediately you should spin or otherwise dry the greens and store them in an unsealed dry plastic bag.

1 garlic bulb. Need I say more? Perhaps not, but let me indulge. We are just so excited about our garlic! Really you can use this stuff in everything. Is anyone venturing out to my homeland for the North Quabbin Garlic & Arts Festival in October?

Italian and 1 Asian Eggplant. You can use that garlic and these purple beauties and cook up some excellent baba ganoush! Use that garlic, definitely. I was thinking maybe you could get crazy and toss in some dill also! We have been heartily enjoying roasted eggplant. I go pretty generous with the olive oil on the baking sheet and salt and pepper the slices of eggplant then bake at 350, turning them once one side has browned a little. Maybe a total of 40 minutes? depends on how thick and big around your slices are and how you like them. I chopped up the cooled, roasted eggplant and added crumbled feta and fresh basil (but I think mint would be superb, also) for a side dish and then I made a sort of simple casserole out of the rest. I put a layer of the roasted eggplant in  a ceramic baking pan, put a dollop of cottage cheese and sprinkle of shredded cheddar next (i just had some leftover shredded cheddar in the fridge - you can use whatever cheese is around), then put a spoonful of roasted tomato sauce on top of that and then slices of fresh tomato (i used a not-too-juicy meaty red sauce tomato) and finished with s&p and freshly shredded parmesan. that baked for 30 minutes or so and i finished that with fresh basil. Originally I was going to make a sort of eggplant lasagna but with my limited ingredients i made this instead and it was really excellent, served with an Iggy's baguette and some lettuce and sliced tomato "salad."

2 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled onions and a big fat slice of tomato.

1 bunch of dill. I love this stuff on organic popcorn with olive oil, garlic powder and cayenne pepper(sorry, Orville Redenbacher). Also you can cook dill with seafood(ask Bobby Fish on friday at the farmstand for advice with that), use it in pasta or potato salads, or make tasty dips with. If you want to have an option to use dill once it is out of season, make a compound butter. Compound butter just means butter that has been food processed with something to flavor it - dill, for example. You could throw in some lemon zest for extra zing if you feel inspired. Plop it out onto a piece of parchment paper and form a log out of it, roll it up, twist up the ends like a salami and stick it in the freezer. Now anytime you want to make dill mashed potatoes or salmon with dill, just cut off a slice and add it to your dish. This is a method you can use for all sorts of herbs, hot peppers, garlic, etc. Fancy chefs will serve a neato compound butter with corn on the cob.

2 lbs of yellow onions. Along with garlic, I basically eat these babies with every non-raw food I consume. Really without garlic and onions what is life? To get less philosophical on this rainy cool day, onions can get carmelized or sauteeed for just about anything such as soups, stir-fries, chili, pasta sauce. Use them as a pizza topping. I love very finely dicing them to put (raw) in cous cous or rice or quinoa or anything else. Big love for the onion.

zucchini & 2 summer squash.  I would say they are excellent all around, and maybe you could cut up some slices of them to dip into that baba ganoush! I also like to cook them up with garlic and onions(sense a theme?) for an excellent addition to some fresh pasta sauce from all the tomatoes we've been picking. Versatile, healthy, all-purpose stuff, those squashes. 

hot peppers of your choice (in the crate next to the sign-in board). I also put these in as much as possible. Not for the faint of heart(unless you remove the seeds!).

Thanks for another great week folks! We couldn't have some much farm fun without you!

Farmer Dylan with some random notes from Christy :)

Posted 8/28/2013 9:42am by Christy and Chris Kantlehner.

Hello Everybody! This week in your share you found:

4 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor.

1 pint cherry tomatoes

1 Italian Eggplant. All the ingredients for Ratatouille are in the share this week!

3 green bell peppers. this could be a good week to make an entree of peppers and make Stuffed Peppers. Feel free to use this recipe as a template and get wild with the filling. Maybe a spicy rice and bean mixture would be good. or corn, tomato, and barley or quinoa, beet greens, toasted nuts, and feta. Let your imagination and what's on hand guide you!

1 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled peppers and a big fat slice of tomato.

1 bunch of parsley. Although I find her lifestyle a little tough to relate to, I adore Ina Garten and her wonderful recipes. She has a nice one for tabouleh (bulgur wheat with parsley), a really nice grain salad to have as a side.  

1 bunch of beets. yum. are we actually finally craving something besides tomatoes and cucumbers on our salads? Roast those beets. I prefer the foil packet on a baking sheet in the oven (toaster oven if they fit - so you don't heat the whole kitchen). I let them cook 45 minutes to an hour or so - until fork tender - cooking time depends on their size. Once tender I remove them from the oven but leave wrapped in the foil so they will steam a little and make the skins easy to pop off. Once cool enough to touch I pop them out of their skins then dice, and toss with some finely diced red onion, balsamic, honey, salt, pepper, and olive oil. That little mixture will keep for a while. You can enjoy it as a side to a BLT or put it on top of some lettuce and finish with crumbled goat cheese for a simple, elegant salad.

2 lbs of red onions. Diced red onions are the perfect base for any chopped salsa or pasta or grain salad or tuna or salad dressing. These are properly cured and should store nicely in a basket on your counter.

1 zucchini & 1 summer squash. Don't overlook the simplest preparation for these guys: slice into coins and sautee in olive oil with a little pat of butter for extra flavor. I usually season with just pepper as they cook and add salt last (so the salt doesn't help them release too much moisture, making for soggy coins). Pay attention but don't stir constantly so that they have a chance to brown a little. This preparation is one of the good food memories I have from childhood summers at Lake Archer (besides the stacks of PBJ triangles that our pruny lake soaked fingers would snatch up and gobble down).

2-4 hot peppers of your choice (in the crate next to the sign-in board)