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Welcome to the blog.
Posted 6/21/2012 5:46pm by Christy and Chris Kantlehner.

Hi Again! I hope you are all submerged in cool pools with just your noses sticking out. It is darn diddly darn hot out! Unfortunately, another day has passed and I still haven't sent an explanantion of what's in your box. Those poor kohrabis are sitting in your fridges wondering if you will ever find a use for them. Several members have taken to snapping a photo of the display share and the chalkboard listing what is in the share. That can help you use the process of elimination to help you identify and then research online or on our recipe menu on www.whitebarnfarm.org 


This week you found in your box:


1 bulb of fennel. This is the kind of flattened whitish bulb with big, tall, feathery green tops that probably remind you of dill (they are related!). You can probably consider this your herb this week. The bulb can be shaved thin on a mandoline and added to salads or slaws. I find it lovely as a substitute for celery whenever you are beginning a sauce/dish with mirepoix (traditionally onions, carrots, and celery). You can dice it and sautee alongside diced carrots in a little butter or olive oil. Taste and adjust for salt and pepper and you have a lovely side dish. Alice Waters offers a great explanation of the vegetable. As far as the tops go there are probably far more than you will use for an herb. But if you are making a stock, especially a seafood stock, fennel tops add wonderful flavor. You could make a compound butter for spreading on bread or stuffing under the skin of chicken breasts before roasting. Making a "compound butter" is just throwing a stick of butter in the food processor with some sort of flavoring agent, in this case, chopped fennel leaves. I had a dill butter in the freezer from last summer and just hacked a couple slices off to throw on some salmon I was roasting the other day (it's handy to freeze it in log form for that purpose). Fennel goes really well with sausages; check out this tomato, fennel, and italian sausage sauce recipe.


Kohlrabi. This is that big round light green stem with a few leaves sticking out of the top. When I first met this vegetable, I thought that it looked like an alien. It can be eaten raw or cooked. Either way, I take the peel off and use just the crispy white flesh inside. I just take a slice off the top and the bottom so it will sit flat on the cutting board and then take the peel off with a knife. At that point, you can butcher it however you like. You can grate it with a box grater for a fresh slaw. You can make sticks for dipping in dip, salad dressing, or hummus. You can do thin matchsticks for a stir fry. I love it cubed and roasted with salt, pepper, and olive oil on a baking sheet in the oven (375 or so for 15-20 minutes or until fork tender). It would be really good under a roasting chicken alongside chunks of fennel and carrot. Here is a recipe for marinated kohlrabi. Give it a try and see what you think!


Lettuce


1 Large Broccoli. These have a little pink sunburn in the center. It is still good to eat, but maybe you should use these sooner rather than later.


1 Bunch of Red Russian Kale. Have you tried kale chips or the massaged kale salad yet? How about just the good old sauteed with garlic, olive oil, and salt in a sautee pan.


1 Bunch of Mustard Greens. Excellent for chopping into a veggie wrap for some good heft and flavor. The crew enjoyed cold hummus, cheese, and veggie sandwiches featuring chopped mustards this very afternoon! I heard good results from a culinary enthusiast/work-for-share here at the farm who did a large dice of shallot, sauteed with mushrooms, deglazed with wine, and finished by wilting in coarsely chopped mustard greens as a side dish.

1 Bag of Arugula. Beef up your salads. or your pesto. or chop as an herb in potato or pasta salad. Arugula is a great embellishment for sandwiches - you can even whip finely chopped arugula into mayo for a tasty condiment. If you are familiar with the grain farro - try making a cool grain salad with cooked farro and chopped arugula, dressed with olive oil, salt, and lemon and finished with parmesan curls (shaved with a veggie peeler).


Small bunch of Carrots. these tasty buggers are probably long gone! This is the first harvest of carrots from a single, early-planted bed and so it's kind of a baby bunch. There are several carrot suggestions sprinkled into the other veggies' descriptions above . . . 


Purple Scallions. Deep Purple is this variety of scallion. A little change-up in color. Use the same way you'd use green scallions. Add some purple to your green salad!


"Gnome" Cabbage. This is the dense, pointy, green cabbage. White Barn Farm has taken the liberty of renaming this variety (actually Caraflex), "gnome." Isn't it so cute? It was bred by Germans/Austrians for its pointy shape so that you can hold the butt while you grate it for saurkraut. I think this variety has an exceptionally crispy texture and juiciness. It's perfect for cole slaw or saurkraut. I suggest browsing the internet for some creative slaw alternatives to the traditional mayo, vinegar slaw. I've had delicious Asian style slaws or ones with dried cranberries and nuts. You can also cook this cabbage down with onions for a lovely accompaniment to sausages or pork. How about cabbage curryWhat about fish tacos?


Summer Squash. Either a yellow squash, zucchini, or a light green Lebanese variety named Segev. This is the first crop coming out of our new high tunnel greenhouse! A little something to put on the grill or sautee with olive oil and a dab of butter. I was at a place in Abruzzo, Italy working for room & board where the owner could make a meal for six out of two hard-boiled eggs, butter, parmigiano, pasta, one zucchini and a handful of basil. It is similar to a carbonara in flavor. First you cut the zucchini paper thin on a mandoline and cook it down until almost translucent in olive oil, adding a generous handful of fresh chopped basil as it cooks down. Meanwhile hard boil some eggs and cook the pasta. Take just the yolks of the eggs and mash them with an equal amount of butter and shredded parmigiano. Drain the pasta, add the zucchini/basil and then the egg/butter/cheese. Adjust for salt, pepper, and serve with more cheese. Stunningly delicious. Wow! I already wrote up this recipe on our website: Zucchini and Basil Carbonara.

Posted 6/21/2012 5:42pm by Christy and Chris Kantlehner.

Hurray Honey! Our beekeepers have harvested this spring's honey. Franklin Honey keeps bees at our farm, at their place in Franklin, and at a cranberry bog in Wareham. They've spun out the honey and will have it for sale in 1 lb or 2 lb jars this Saturday at the farmstand. They will have their whole array of bee products available: fragrant soaps, hand cream, candles, and more. These are excellent gifts or treats for your everyday use. Everyone with allergies has been scrambling to get their mitts on local honey. It's here!: Saturday, June 23rd from 10am to 2pm. 


Yoga in the barn will not be happening this Saturday, June 23rd
. It will resume again next Saturday, June 30th, at 9am. All levels are welcome. The instructor is Patty Kantlehner. She teaches in and around Somerville and has a really nice way of helping you relax your mind and body. Bring your own mat and a bottle of water. Classes are $12 or $100 for a 10 class card.

As always, Fish Fridays! Every Friday at the Farmstand during farmstand hours, 2pm to 7pm. Since we are alliterating why not pick up our fresh-cut flowers on Fridays too?!


Do not be alarmed by mass amounts of Model-T's at the farm this Saturday morning. My late grandfather, Dr. Bradley Raymond, who passed away 6 years ago Sunday, was a Model-T enthusiast. He completely restored a 1925 Model-T station wagon that runs like a top to this day. It even delivered me and my bridesmaid to the back field for my wedding vows last year! His surviving friends in Model-T clubs have organized a rally to be held at White Barn Farm on Saturday. it is a private event, but you may ogle from the farmstand and hopefully they will show off at our parking lot.


It should be an exciting day on Saturday! the Wrentham Cultural Council is putting on a free music festival on the common. Here is a listing of all the upcoming events they are sponsoring (note the plant walk next Fri.):

    June 23, 12-3, Music Festival, Wrentham Town Common

    June 24, 6:30PM, Quintessential Brass Band, Wrentham Town Common

    June 27, 7:00PM, Hornithology Ensemble, King Philip High School,

    June 29, 6:30PM, Edible Plants Walk, White Barn Farm, South St.,  Wrentham

    August 4, 1-4PM, The Aliens’ Garden, Wrentham Developmental Center (email us to sign up as a 
             team member of this Trash Mob and create giant sculptures out of recycled materials)

Posted 6/14/2012 9:28pm by Christy and Chris Kantlehner.

GOOD day, white barn farm followers!  

YOGA IN THE BARN! This year Chris' mother Patty Kantlehner will be teaching yoga at the farm every saturday morning starting this Saturday, June 16th.  We started this last year with great success and we're proud to offer it again.  Yoga at the farm will be a great way to start off your weekend, and experience our farm on a whole new level.  Patty's yoga class is open to all levels of yogis.  Bring your own yoga mat (and any other props you like to use) and a bottle of water. The classes will start at 9:00amand go until 10:15.  Classes cost $12 and a 10 class card cost $100.  Can't wait to see you all stretching it out in the barn. Our farmstand is always open 10 to 2 on Saturdays so swing by after class! You can park at the Roadside Stand, just be super careful crossing 1A.

And a few reminders:

FISH FRIDAYS - Bobby Jordan has been coming to town with some gorgoues day boat fresh catches.  Just last weekend cousin Thom grilled up some MAHI MAHI and served it with a delicious orzo salad featuring WBF arugula, so good and so fresh.  Come on down from 2pm to 7pm every Friday.


EDIBLE PLANT WALK. Sponsored by the Wrentham Cultural Council, Naturalist John Root will be leading an edible (wild) plant tour at White Barn Farm on Friday June 29th at 6:30pm. The tour is free, for all ages, and you will learn how to identify and even use "weeds" for food and drink. Illustrated pamphlets are provided. Wear insect repellent, sensible shoes (preferably with tall socks), and a bottle of water if it's hot. You can park at the White Barn Farm Roadside Stand and gather to meet John there.

MORE HOURS this year! - It is easier to get white barn farm produce this season.  Due to high demand we have expanded our hours.  The Farm stand will be open 5 days week.  TUESDAY-FRIDAY 2-7 and SAT 10-2.  We truly appreciate the support from all our customers at this little farm.  It is the purchases of of our veggies that keep this little farm truckin, THANK YOU!!!!!

NO CASH, NO WORRIES- Thanks to an i-touch and square-up, we now take all major credit cards at the farm stand.  No need to stop by the bank before coming by. No minimum purchase. We can even take cards for Jordan Brothers Seafood on Friday if need be. Cash and personal checks are still accepted, of course.

THANKS FOR YOUR SUPPORT! Remember that we thrive because of you, word of mouth is our best advertising so tell your friends, family, coworkers about the food experience waiting to happen after your visit to  white barn farm.

peace love farming

chris and christy kantlehner and our hungry little peanut :) who now weighs 14 oz!

Posted 6/14/2012 9:22pm by Christy and Chris Kantlehner.

Hello Again, Everybody!

There are a few items besides just dark green leafies in your box this week! It looked like quite the tasty share as we packed the boxes. Great job bringing back your boxes and breaking them down with no tearing! Don't forget to jot down your name on the sign-in white board so we know you picked up. All the boxes were gone but there weren't enough names signed in. We're hoping you all have your shares!! We always welcome recipe ideas and/or reports of what you've been cooking. It helps us all stay interested!

Scallions. The first appearance of an onion! Yippee. This first harvest is very tender and petite. They are mild enough to chop into a green salad. They are great for making tuna, egg, or chicken salad. Great in Mexican dishes – to top nachos, add to a burrito or taco, or just to add to rice. One of my old standbys for breakfast was scallions sautéed in butter, scrambled with a couple eggs and a couple thin slices of cheddar. Served with a tortilla, sour cream, and hot sauce (or not). That was from my waitressing days when I would wake up late, have one meal at home,  then work late. Still – a delicious meal great for a weekend.

2 Heads Broccoli. Big luscious heads of broccoli. Time to do a broccoli centric dish. My standby is tofu and broccoli with peanut sauce from one of the Moosewood cookbooks. Grilled broccoli is lovely – I like to toss the florets with garlic, olive oil, and soy sauce before putting them in a grill basket over not too intense of a flame (unless you like Cajun style). Broccoli Quiche. Broccoli soup. Roasted Broccoli. Chicken and broccoli with pasta and lemon white wine sauce or alfredo. For something different, check out this recipe for Broccoli Slaw.

1 Bunch Baby Beets. Tiny little baby beets with tops good enough to eat (minus a couple leaves, of course). I think you could probably give the roots a good scrub and put them in a steamer to cook. You could add the coarsely chopped greens to steam with the beets for the last five minutes or so.  Serve with a pat of butter and a little drizzle of cider vinegar if you like. When I lived on my own and was feeling an urge to be healthy I would have quinoa with butter, salt, and pepper, and some beets and beet greens. Goat cheese, feta, and blue cheese are all great for accompanying beets. Toasted nuts never hurt either.

4 Heads Lettuce. Sorry, guys. You were supposed to get three heads last week but only two were packed into your box. We are putting an extra in this week. There is a red butterhead, a green butterhead, a greenleaf and a redleaf. The Greenleaf seems to be demanding to be put on a burger or chicken salad sandwich on a bulkie roll. The butterheads could be used for lettuce wraps (see the email about share #1 – on the website if you erased the email). Enjoy your salads!

1 Bunch Mustard Greens. Of course these can be chopped for a spicy salad or sautéed with garlic and olive oil for a side of greens, but one of our star work-for-shares, Karen, was telling me what she made last week. She made a Toasted Walnut and Mustard Greens Pesto, stuffed it into roasted portabella mushrooms, and finished them with fresh chopped tomatoes. Karen was the Healthy Eating Specialist at Whole Foods and is a nutrition consultant and writes a blog about good eating: edibleevolutions.com. We even talked about maybe setting up a cooking demonstration at the farm with her sometime. Anyway, I found a similar recipe online for Mustard Greens Pesto.

Napa Cabbage. Yes! A hefty little football of joy! Napa is much more tender and sweet than other cabbages. If you are making a slaw with it, a much lighter dressing can be used than with your usual green cabbage. I like sliced Napa in a wrap sandwich (particularly with buffalo chicken, parsley, chunks of blue cheese, and shredded carrot). It is mild enough to add to a regular green salad. It is also nice for adding to a stir fry for the last few minutes. My favorite recipe is from the cookbook for and by CSA members (around Madison, Wisconsin), From Asparagus to Zucchini. It is a Thai-style cabbage slaw with fresh herbs.

1 Bunch Rainbow Swiss Chard. Sometimes I forget how much I love chard. I like it steamed or sautéed with olive oil. It’s even nice to add to a brothy soup (homemade miso soup maybe) in chiffonade. Chiffonade is in ribbons – you stack some cleaned leaves on top of eachother, roll them into a tube, and slice across the tube to create little confetti strips that are perfect for wilting quickly into anything. Chard is a great substitute for any recipe that uses cooked spinach. A really elegant side dish with chard that is Spanish in style is chard cooked with onions, golden raisins, and pine nuts, and with a sweet and sour twang – a dash of vinegar (maybe red wine, sherry, or balsamic) and a pinch or two of sugar (taste before adding – the sweetness of the cooked onions, raisins, and greens may suffice). You can definitely add the beet greens along with your swiss chard to make the dish stretch further.

Bag of Arugula. Sunday night my family and I got together for supper at my Dad & Elizabeth’s cape house. All we brought was the display share from Friday. I cooked every green – bok choy, kale, escarole, mustard greens, and even matchsticks of the radishes, with some onions and garlic, made a peanut sauce and put it over rotini pasta. For salad I had the bag of arugula and some fuji apples from the fridge. Suddenly I remembered a wonderful salad that they make at Al Forno in PVD (where I worked for years). It is Apple & Arugula with fine diced red onion and a honey-lemon vinaigrette. My brother and his fiancée got to work. First I diced half a white onion fine and put the juice of one lemon and a good pinch of kosher salt on it to help it mild out. Then Will and Jess peeled and sliced the apples into good bite-sized slices. We tossed in a generous tablespoon of honey, stirred it to dissolve the honey, and finally coarse chopped the arugula and tossed it right in the bowl. Yum. Here is a version on A Nutrititionist Eats Blog. You can also add your arugula to your walnut and mustard green pesto (see above) to make more of that. Or we actually got a similar recommendation from a CSA member last week – she made a walnut and arugula pesto, spread it on a tasty slice of baguette, and finished with thin sliced radishes.

1 Bunch Cilantro. This week’s herb. It will be key to the Napa slaw. Perfect on nachos, in a simple quesadilla with scallions and cheese, or to finish a stir-fry or curry.

Posted 6/5/2012 9:35pm by Christy and Chris Kantlehner.

Howdy everyone!


I hope you love greens. or can find ten different ways to love them!


In the box this week you found:


2 Heads Lettuce. Salad. Sandwich.


1 Head Escarole. Check out this stuffed escarole recipe from epicurious.com Thank you, Elizabeth, for emailing the real recipe :)

1 Head Frisee (a different variety that is a little larger). This can certainly be chopped and washed and spun and thrown in a sald bowl alongside lettuce. Bitter greens often pear well with fruit and stinky cheese (poached pears and blue cheese. dried cranberries, mandarin oranges (that's for Grammie!) and goat cheese). My vegetarian beekeeper CSA Members, Roberta and Roger from Franklin Honey sent me an email relating this recipe they tried over the last week. Escarole would work equally well:

Frisee and Cannellini Beans

 I cook 1 ½ cups of slow cook brown rice according to directions on the package.

 Sauté the green garlic and one onion along with a few garlic scapes until translucent. I then added two cans of cannellini beans with sauce from can, (I used organic beans) and bring to a low boil and let simmer for 10 minutes.

 I then cut the Frisee into smaller pieces and add to the top of the beans and let it blanch slightly.

 I put the brown rice onto a platter and put the beans and frisee on top of it.

 It served five people.


Bag of Arugula. Chopped arugula is really good in a sandwich. Lots of flavor and vibrancy to add to tuna salad or turkey or veggie wrap (I recommend sprouts, shredded carrot, arugula, cheese or cream cheese, and a little salad dressing). It also works well in grilled sandwiches and as a topping for pizza (after it comes out of the oven). A classic is to make a basic margherita pizza - tomato, mozzarella, basil and then as soon as it comes out of the oven be armed with thinly sliced prosciutto and clean, dry arugula leaves (you may want to chop the leaves in your share so they aren't too big). Place one layer of prosciutto and one scattered layer of arugula. How about parmesan risotto with chopped arugula wilted in at the last minute (and/or maybe your mustard greens)?


Broccoli. Pasta salad is nice with broccoli. How about some sesame style noodles with broccoli served cold for lunch. Kids have been giving positive reviews of the fresh broccoli flavor - plain old steamed will do the trick there. Butter or mayo for toppings only if demanded (yes. mayo. my friend Martha taught me that in elementary school). Lemon and Broccoli are certainly complementary in a pasta dish, particularly with a white wine sauce including butter and finished with parmesan.


Bok Choy. Chris made us a stir fry for lunch the other day and the bok choy was transcendant (?) As a hungry pregnant lady I could not find words to describe how delicious it tasted. Did I mention that he had made a wonderful peanut sauce to toss all the veggies in before serving over rice? yum. My approach to bok choy used to be to quarter it vertically, but I've come to like slicing it horizontally and separating the mostly stems and the mostly greens. I add the stems first and the green part later. 


Red Russian Kale. The first kale appearance of 2012. A tender little bunch of Red Russian Kale. This would be a perfect quality of kale to try a kale salad - usually marinated with some sort of acid - vinegar or lemon juice to tenderize the leaves and then tossed with other delicious things. Here is one recipe from the food network that involves mango (i've also heard of avocado): Massaged Kale Salad. Epicurious has a Tuscan style recipe with pinenuts and currants. It calls for tuscan kale but i'm sure this kind will work fine. Dr. Weil, who is a holistic medicine guru, offers another Tuscan Kale Salad recipe that sounds tempting. You may halve the recipe due to the small bunch of kale. Of course, the standby greens preparation is always available: sautee with garlic and olive oil.


Mustard Greens. This is the multicolored leafy little bundle wrapped with a twist tie. These greens may be slightly large for a salad, but if you love the spice just chop the whole bunch and throw it in the salad bowl. Some sort of creamy dressing or soft cheese could help cut the bite. Check out my recipe for White Balsamic Vinaigrette. Otherwise, mustard greens can be quickly sauteed with olive oil and garlic for a side of greens.


Radishes. Our crispy, spicy little friends. If you have a mandoline (dangerous professional kitchen tool for slicing things very thin, in matchsticks, etc) try slicing them paper thin for a salad or how about making some matchsticks with your chef knife skills. You can also sprinkle a little seasoned (i.e. sweetened) rice wine vinegar on them for a quick pickle condiment/snack. If you're feeling inspired by French cuisine, get a delicious baguette, spread it with good butter, then top it with thinly sliced radishes and a dash of salt.

Posted 6/1/2012 2:55pm by Christy and Chris Kantlehner.

Howdy faithful fans!

White Barn Farm's Roadside Stand will be open tomorrow, Saturday, June 2nd, from 10am to 2pm.

What Rain? You can hardly feel rain through a raincoat, a hat, and rubber boots. Show off your raingear best here at White Barn Farm tomorrow. My latest check on the hourly weather report says 70% chance of rain all morning turning to chance of thunderstorms around 1pm. So come on the earlier side and clear us out of everything so we have to close. 

We will have lots of fresh cut flower bouquets, lettuce, broccoli, swiss chard, garlic scapes, bok choy, cilantro, escarole, and more! We will also put out some plants that are still looking good from the plant sale. Herbs, flowers, hot peppers, and possibly some last chance tomato plants.

Jordan Brothers Seafood will be here!

We have plenty of Sheldonville Roasters Coffee and Brambly Farms Eggs. There is a chance of organic dog treats to raise money for the 4Paws Animal Shelter.

Altogether, it should be a hootenanny. So come on down!

Regular hours begin on Tuesday! Every afternoon, Tue - Fri 2pm to 7pm and Saturdays 10am to 2pm.

Thanks for all of your support!

christy and chris from white barn farm

Posted 5/29/2012 7:30pm by Christy and Chris Kantlehner.

Welcome or Welcome Back to the CSA at White Barn Farm! You all made it to the first pick-up! Make sure to wash your veggies (we just dunk them at the farm to cool them off and rinse off some dirt). Greens would like to be spun in a salad spinner afterwards and stored loosely in a plastic bag. Broccoli and bok choy probably want to go in a bag in the fridge and be washed right before using. We do not spray for any possible organic caterpillars, but you can soak your broccoli in salt water to take out any caterpillars that could be lurking.

Do not ignore our friend the internet and it's excellent source of recipes. I like epicurious.com and the foodnetwork.com especially. Wikipedia is a good source of basic info about any new veggies. Also, make sure to go to the Recipes menu on our website and search by veggie for ideas. 

Here is a little intro about what is in the box for this first share of 2012!

Today you received: 

A handful of garlic scapes. The curly cue little guys. These are the flower buds of the garlic plant. I like to think of them as garlic flavored chives. Dice and throw into mashed potatoes or scrambled eggs, or finish a pasta with them or anything! enjoy!

1 bunch of broccoli. Little broccoli heads.  Now here is a familiar vegetable! Do whatever you normally do with brocc. If there are just a couple of you, it can be a side, but to make it stretch further you could throw together a stir fry with some green garlic, bok choy, carrots, or celery. I like to put in a little soy and a little balsamic vinegar at the end for that sweet and sour twang. Also, a little ginger at the beginning is a nice touch – you can keep a knob frozen in a plastic bag and then grate some with a microplane whenever you want it.

 1 bag of arugula. A natural for throwing in a bowl and calling salad. The most wonderful flavors are combined by tossing with a pinch of salt, some grinds of black pepper, the juice of a half lemon, and a spash or two of tasty extra-virgin olive oil. Finish that with Parmigiano Reggiano peeled on top with a vegetable peeler and you should be in food heaven. Quesadillas with thinly sliced spicy salami and coarsely chopped arugula and a good melting cheese are so tasty and were my favorite meal to find at train stops in Italy.

 1 bag of spinach. Yum. Raw or cooked or smothered in bacon dressing (see frisee below). I really enjoy the flavor and brilliant green of fresh spinach quickly wilted with a little olive oil and garlic. You can eat it as a side or put little squeezed fingerfuls on a pizza. Spinach can add a healthy touch to an emergency meal of Annie’s mac & cheese. If you are feeling ambitious how about a spinach and ricotta/feta filled ravioli or baked crepes or phyllo.

1 bunch of green garlic. This was the very tall bundle of two immature garlic plants. The white part at the bottom will have the texture of a leek, but the flavor of  garlic. Anytime a recipe or your desires call for garlic – use a little bit of diced green garlic instead. The green leaves are great flavoring agents – for making stock or a soup where you remove them before serving or throwing in the pot when you’re cooking dry beans.

1 bunch of 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 some roasted fish. I find white onions, finely diced with 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.

1 head escarole. This is the head of green lettuce-looking stuff that is wrapped in a blue twist tie. Escarole is a bitter green that can be eaten raw torn into a salad, but is more often cooked or added to soups. If you are going to make the frisee salad (below), I recommend using both the escarole and frisee together. Otherwise, my favorite preparation is Escarole & White Beans. I cook the coarsely chopped greens with olive oil and garlic, add a can of cannelloni beans with the juice, add enough stock for the desired thickness of the soup, and simmer until the flavors meld a little bit. You could certainly include sausage or little meatballs (for an Italian Wedding Soup style). I recently heard of stuffed escarole rolls. I assume you quickly blanch or steam the whole leaves to make them pliable, then fill with a rice, cheese, and herb stuffing, then bake with a little sauce or stock. But to be sure I would look up a recipe.

 1 head frisee. This is a curly endive and is not pronounced “frizzy” like my hair. It’s French: “Friz-zay” (maybe it means frizzy in French). This is a bitter salad green that you may find familiar from wintertime mesclun mixes or salads at fancy restaurants. One lovely thing about bitter greens is that they pair so nicely with some tasty fat and something acidic. Feel free to just cut off the bottom, wash the leaves, and throw into any salad you wish. If you want to make a feature dish, try this recipe from Alice Waters’ wonderful cookbook, The Art of Simple Food, (which I recommend owning as a CSA member):

POACHED EGG WITH CURLY ENDIVE SALAD

-Remove the dark green outer leaves from 2 large heads of curly endive (frisee) * you could also use escarole, spinach, or dandelion greens. Separate into individual leaves and wash and dry well.

-Cut into 1/3 inch pieces: 2 bacon slices

-Warm in a small heavy pan, over medium heat: 2 tablespoons olive oil

Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan.  Pour off the fat from the pan and reserve.

-To make the dressing, mix together:

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

salt and fresh ground black pepper

1 garlic clove, crushed (you could use a 1 inch piece of your green garlic)

whisk in:

2 1/2 tablespoons olive oil

1 1/2 tablespoons bacon fat (if you omit the bacon just add this amount of olive oil to make up for it)

taste for salt and acid and adjust as needed.

-Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar

Heat to just below a simmer and slide in: 4 eggs, cracked from their shells

Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm.  Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm.  Add the greens and toss well. Divide the greens among 4 warm plates.  Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.

(Feel free to make some rustic croutons and toss them while still hot with fine chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.)

 

3 heads lettuce. 2 heads are butterhead and 1 head is a mini romaine. Such nice salad greens. The butterhead lettuce leaves make wonderful wrappers, as well. You could do lettuce-wrapped grilled chicken with peanut sauce, shredded carrot and cilantro. How bout grilled chicken tossed with Buffalo sauce (frank’s red hot and butter) and with fine diced celery and blue cheese. Or grilled fish with spicy mayo and cilantro or marinated, baked tofu with bean sprouts, shredded carrot, and tahini sauce. Use your imagination! Finger food is fun for kids.

1 bunch of bok choy. Our little vase-shapped friends with wide white stems. Excellent for a stir fry, sautéed on their own, or in a special salad.

1 herb plant/or herb 3-pack. Basil, mint, sage, thyme, etc. This way you can have a constant source of some special fresh snipped herbs from your deck or home garden.

 Thank you all!

 

Posted 5/24/2012 9:25am by Christy and Chris Kantlehner.

Hi there farm fans!

Even though it is Memorial Day Weekend,

we will be open on Saturday, May 26 at our Roadside Stand from 10am to 2pm.


We have some early produce and lots of leftover plants for those of you who missed our Plant Sale last weekend or just didn't get enough! Check out the link for the updated inventory.

So, what will be available?


Brambly Farms Eggs plus a limited supply of organic White Barn Farm and Pampered Poultry Eggs


Jordan Brothers Seafood


Sheldonville Roasters Coffee


White Barn Farm Seedlings, Fresh Cut Flowers, Lettuce, Spinach, and other early Spring Treats!


We are really looking forward to seeing all of you who happen to be around this weekend. Last Saturday morning at the plant sale was a little bit of a madhouse so I didn't get to spend much quality time with all of my cherished farmstand regulars. I did get a glimpse of you, however. I did notice! and it did warm my heart to see you again!


Another Season Begins! We are also open next Saturday, June 2nd from 10am to 2pm. Regular Hours begin Tuesday June 5th, when we will be open Tue - Fri 2pm to 7pm and Saturdays 10am to 2pm. 


Thank you, as always, for your support!


Chris and Christy at White Barn Farm

Posted 5/24/2012 8:18am by Christy and Chris Kantlehner.

Hello Faithful CSA Members!

Finally your commitment to us is about to pay off! The CSA begins on Tuesday 5/29 if you are a Tuesday pick-up and Friday 6/1 if you are a Friday pick-up.


We are not opening the Roadside Stand during the first week of pick-ups so that we have some time to give you some direction, answer questions, and set the routine rolling. We will be open at the stand Saturday, June 2nd 10am to 2pm if you wanted flowers, seafood, eggs, coffeee, etc).


Over the winter, the electric company cut down all the trees along the power lines. They were not very happy trees and they were infested with poison ivy, so not so sad, I suppose. We used to put the tent and the van in the shade of the trees, however, and now that is not part of our equation. You will notice that the tent has been relocated to the center of the field and that the floor has been built for a shed we intend to construct to store our market supplies. We plan on having the van parked in the shade of the shed and to have a shelf off the side for us to place the display share and the sign-in board. The parking areas will be slightly different, the entrance will be the same, but the exit will be closer to where the farmstand was last year. Until the shed is complete, you will have to bear with us and our usual makeshift methods.

Pick-up hours begin one hour earlier this year: 2pm to 7pm. When it begins to get dark we will change the hours to 2pm to 6pm. We will alert you to the change via email.


You don't really need to bring anything to the pick-ups except yourself and, in the future, your box from last week. There will be a large blue lobster crate to hold broken-down boxes in. There will be a white board where you will sign in so we know you picked up. There will be a list of the contents and a display share so you can get a visual of the box's contents. We will also have a take-it-or-leave-it basket for items you'd rather not bring home with you (if you find cilantro vile, for example). Perhaps someone's discarded veggie will be a treasure for the next person! Take a look at the display share and if you can't figure out what something is - ask whoever is working at the farmstand for an i.d. :)


We look forward to seeing you next week! Use up your grocery store lettuce by your pick-up day. Make sure you have a big cutting board, a good knife, a salad spinner, and access to the world wide web of recipes! It doesn't hurt to stash your clean, dry used plastic bags for packing your produce into the fridge (I like the ziploc tortilla bags, bread bags with the crumbs shaken out, perfectly dry produce bags turned inside out, you understand). Refrigerators dry out unprotected produce.


We can't wait to meet all of our new members (or at least put a name with your familiar face) and, of course, to see all of our returning members. Apologies in advance for not knowing everyone's name. I'll try to learn - so be sure to introduce yourself.


We truly would be in a huge financial hole without all of your upfront support. We cannot thank you enough for making such a commitment to our little farm. Chris and I have high hopes for this year. So far so good. For a while it was too dry, but now the rainfall has been good. The mild winter and early high temps have not really accelerated our annual crops, but they have accelerated pest emergence. yikes!!! We are challenged a little more every year!! But don't fret yet! Things are looking good. I am so delighted to be filling so many local fridges with the produce from some suburban Wrentham soil!


See you soon!

Chris and Christy at White Barn Farm (and our hungry little co-pilot, growing in my belly!)



Posted 5/5/2012 12:07pm by Christy and Chris Kantlehner.

Hello from the White Barnies!

  • It's just a yard sale! If you drive/drove by the farmstand today and see action - do not panic. You are not missing the first sale of fresh veggies put on by us. My cousin Hannah is having a big yard sale with multiple family members/friends. It's from 9am to 2pm today, Saturday, Cinco de Mayo, May 5th.
  • Solar Power is not just for hippies anymore. At least for our friends and Wrentham citizens, the Immonens, installing solar panels turned out to be a much better investment for their savings than any sort of financial instrument. If you have ever (or never) considered solar try to check out this free and informative presentation May 16th:
Got Sun? Should you consider Solar Electric ?
A panel discussion on the solar installation process presented by the
Attleboro Area Sustainability Action Project
Wednesday, May 16, 2012
6:30 - 8:30 PM
Attleboro Public Library
The presentation will explain how homeowners with a sunny site can benefit
from financial incentives. Various means of financing a solar photovoltaic
installation will be explained. Homeowners who have had solar panels
installed will relate their experience. After the presentation is completed,
there will be time for you to ask your questions. The panelists will be three
homeowners from Attleboro and Wrentham and representatives from two
solar installation companies.  

  • Folks want to know: When are we opening for the season?
Well, the first appearance of our fresh produce will be at our plant sale
(check out the plant sale page on our website for updated inventory and more info).
That will be Sat & Sun, May 19th and 20th.10am to 4pm.

Then we will have our opening Saturday market on May 26th, 10am to 2pm.

The CSA begins the next week (Tue 5/29 & Fri 6/1). no weekday farmstand that week.
We will be open Saturday, June 2nd, 10am to 2pm.

. Then the full-time farmstand schedule begins on Tuesday June 5th:
Tuesday thru Friday 2pm to 7pm and Saturdays 10am to 2pm
see the Roadside Stand page on our Website for more info

  • What has been happening on the farm?

The new high tunnel greenhouse is up and covered with plastic. Some of the overflow plants for the plant sale are already living in there!

The chickens are doing great. They spread all of our spoiled straw from last year, ate the weed seeds, scratched for bugs, grubs, caterpillars, and yes, a few earthworms :( Now we can spread compost, prepare beds, and plant our potatoes there.

What's in the ground already? Spinach, Broccoli Raab, Napa Cabbage, Red & Green Cabbage, Fennel, Onions, Scallions, Shallots, Escarole, Radicchio, Lettuce, Beets, Swiss Chard, Kale, Carrots, Cilantro, Peas, Radishes, Salad Turnips, Bok Choy, maybe more! Lots of things are covered by a spun fabric brand named Remay, Typar, Agribon, etc. The fabric is generally supported by wire hoops and covered with soil along the edges to secure it. It allows in light and water, holds in heat, and keeps out bugs and turkeys and geese. We were glad we had covered everything when it dropped to 28 degrees last Sunday night!

We have enjoyed the rain and cool cloudy days to get our transplanting done and now we are ready for sun again! Although the soil looks so beautiful when it is wet here. We are enjoying that and enjoying our long days out in the fields and inside the greenhouse. 

  • Would you be interested in seeing live music at White Barn Farm? If so, check out the Moonshine Music Series facebook page: http://www.facebook.com/TheMoonshineMusicSeries

Thanks so much for your support!

We are hoping for the best season yet :)

Take Care!

Christy and Chris at White Barn Farm

www.whitebarnfarm.org