Welcome to the blog.
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 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 and the 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):


-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:

Thanks so much for your support!

We are hoping for the best season yet :)

Take Care!

Christy and Chris at White Barn Farm


Posted 4/23/2012 9:39pm by Christy and Chris Kantlehner.

Howdy farm fans! Check out this year's Plant Sale Poster, original art by Heather Willey. She made a woodblock to print the flower design around the sprout images. Save the dates! May 19th and 20th.


Our plant sale is right around the corner - so prep your gardens! We have been potting up plants like crazy and our greenhouse is so full! Any plants that can take the cold go out to harden off and are then whisked away to be planted in the field, where GLORY BE they got some RAIN!!! Hurray Hurray Zippity do da.

Everyone is asking what to expect from this season with the winter being so mild and the spring so hot and dry. I honestly have no idea. Does anyone, really? Some effects could be earlier emergence of insect pests. We have certainly been able to work the soil earlier. Flowers and trees are blooming earlier than normai. We might get some crops earlier. Let's all hope for the perfect mix of sun and rain and a temperature that is just right for the time of year.

What is new at White Barn Farm?

Farmer Christy is pregnant! Chris and I are expecting our bundle of joy towards the end of the growing season, October 21st. We are not going to find out if it is a boy or a girl. We just hope it will be a healthy little one. A summer full of fresh veggies can't hurt! We are happy and scared, excited and anxious. I have had no morning sickness, thank goodness, I'm just much more tired and hungry than usual. And I suppose we are going to have to hire some more help for the fall. Perhaps you'll see me at the farmstand more often!

We got a grant from the USDA's Natural Resource Conservation Service (NRCS) to put up a greenhouse for season extension. We decided on a 30' x 72' structure from Rimol Greenhouses that has extra high sidewalls so we can work right up to the edges. We plan to be growing in the ground (after the plant sale overflow has passed) so that means more later and earlier crops. I don't want to jinx ourselves, but I'm hoping we can extend the season for cucumbers, zucchini, and tomatoes which are the real crowdpleasers at the stand. Then we'd like to have a good crop of greens that will overwinter. Looks like our month long winter vacations to warm places could be on hiatus with a newborn joining us - might as well harvest some spinach! Maybe next spring we can push for extra early tomatoes. Who knows? Another adventure begins.

Our Farmstand hours may be easier to remember this year! We will be open: Tuesday through Thursday from 2pm to 7pm (until early September when we'll begin closing at 6pm). Saturdays we will be open 10am to 2pm, as always. We had lots of requests from parents who pick up their kids at 2:30 and then are busy busy for the rest of the day and can't come back to the stand. When we didn't open until 3pm they couldn't make it. We actually had the same request from the schoolbus avoiders. Some folks like to whiz up to the farmstand before the afterschool traffic begins. So we will try it! It will be a little more pressure on us to get everything harvested and washed and packed and hauled and displayed on time, but we are going to have a little more help this year, so wish us luck! 

We are going to accept Credit and/or Debit cards at the farmstand this year. We got a little gadget from SquareUp that plugs into an iPhone so you can swipe cards. The app is free and the % deducted is not too bad and we will be able to accept Visa, MasterCard, American Express, and Discover. A receipt can be emailed to you. We will still always accept cash and checks, of course.

That's probably enough for you to digest for now! We are happy to be doing what we love to do and look forward to sharing the rewards of our work with all of you here in our community.

Thank you always for the wonderful support! Morale boosting must not be undervalued!

Enjoy the green bounty this rainfall is sure to inspire in all of the plants around us. Don't forget to see the beauty in the little things and to look at the stars so you remember what little things we all are!!

Christy at White Barn Farm. with wonderful support from Farmer Chris at White Barn Farm :)

Posted 3/2/2012 8:59am by Christy and Chris Kantlehner.


We are home from our annual vacation, and the 2012 growing season is right around the corner.  There are a lot of new things cooking in the pot this season at White Barn Farm.  Soon enough, we will send a more complete post about our vacation, a reflection on 2011, and the adventures to come for 2012.  But this email is for people jonesing for local farm hoopla.  Our good friends and farmers at Medway Community Farm, Kevin and Brittany, are hosting a Film Festival/Winter Market this Saturday at Medway High.  They asked Christy to be on the discussion panel following the films and we will be selling WBF eggs and onions at the market.  Here is the press release for the event: 

Celebrate the beginning of the season at the Medway Community Farm Film Festival.  Don’t fret, it’s free (donations welcome) the films are short and inspirational and we have some other, awesome farmers joining us to sell produce from their root cellars (someday we’ll have one too). Expect to find onions, potatoes, eggs and more!!  All produced within 10 miles of our high school.

We will be screening “King Corn”, “Big River”,  and Boston born “Know Your Roots” between 2 and 4 PM at the Medway High School, 88 Summer Street, Medway, MA.

If you have little ones, your kids can watch “Wall-E” with friends and Medway High School’s Project Green students in the other room!  

Spend your rainy Saturday with some farmers, friends and community members!

See you Saturday!

We hope to see some familiar faces, and maybe some new faces.  This should be a great event so come on down!

Hope to see you there!
Chris and Christy Kantlehner

White Barn Farm

Posted 11/18/2011 8:44am by Christy and Chris Kantlehner.

Hi everyone! The last two weekends' farmstands have been super thanks to all of you! Now it is already the Saturday before Thanksgiving. Our annual Thanksgiving Sale will be at the farmstand this year, 9am to 2pm. This is your chance to gather up what you need for the feast, to stock your root cellar, or just to eat well this weekend!

Here is the lineup as of now:

PRODUCE AND EGGS. White Barn Farm with fresh produce including potatoes, onions, carrots, beets, celery root, winter radishes, broccoli, lettuce mix, and more. We will have a limited supply of our eggs to sell and eggs from Brambly Farms in Norfolk.

CRANBERRIES. White Barn Farm has brought in gorgeous whole organic cranberries from Cranberry Hill Farm in Plymouth.

VEGGIES AND APPLES. Cook's Valley Farm from West Wrentham will have their apples and squash and more potatoes and other treats.

PRODUCE. Medway Community Farm is making their debut this year! More fresh organically produced veggies.

SEAFOOD. Jordan Brothers Seafood will have fresh fish and shellfish for some diversity in your meals leading up to the big feast :)

MEAT. Burnshirt Valley Farm. Floyd will be selling pastured pork and grass-fed beef to stock your freezer for the winter.

HONEY. Franklin Honey. Roger and Lauren, the beekeepers who have hives here at White Barn Farm, will be selling honey and wonderful bee products: hand cream, lip balm, beautiful, fragrant soaps, and more.

COFFEE. Sheldonville Roasters. Our local coffee roaster, Phil, will be selling his freshly roasted beans and fresh brewed coffee.

POTTERY. Karl Ziegler, Our young, talented potter friend from Norfolk. Many of you have probably seen his work at our HarvestWeen sale or last weekend. After each sale, he's been working hard to get more pieces ready for the next event.

DOG TREATS. 4Paws Animal Shelter. These ladies are raising funds to establish an animal shelter here. They've been baking up organic dog treats to sell.

* * * * * * * * *

We are looking forward to seeing you all! If you know someone who might be interested in the sale, please don't hesitate to pass along this email. Don't forget to bring your own bags or baskets or boxes. We can accept cash or checks.

We can take empty egg cartons, those bluish-green paper pint and quart boxes in good shape, and mason jars. Sorry, we find used twist ties and rubber bands too unreliable to reuse.

We wil not be open the Saturday after Thanksgiving, November 26th. Stay tuned for an announcement about whether we will be open for more dates in December. Let's hope so!

Thank you, as always, for your support and enthusiasm!

See you tomorrow!

Chris and Christy at White Barn Farm

Posted 11/11/2011 6:25pm by Christy and Chris Kantlehner.

Hi everyone!

Looks like tomorrow is shaping up to be another stellar Saturday: 55 degrees and sunny.  We had another great week on the farm, and we managed to fill the root cellar once again! We will be open tomorrow, Saturday November 12th, from 9-2. We will have carrots, lettuce, bags of greens, kale, broccoli, potatoes, and many other scrumptious delights.  Also Jordan brothers seafood will be at farmstand from 9-1, and Floyd from Burnshirt Valley Farm will be at the stand from 10:30-2.  So you can stock your fridges and freezers with fish, pork, beef and veggies.  And finally our good friend Karl Zieglar will be selling hand-made pottery.  Karl was at our harvest-ween festival and is great addition to our white barn family.  Last Saturday was such a success, and we hope that this can be even better.  Thanks for everyone for the support.  SEE YALL SOON!

with cold hands and warm hearts,

chris and christy kantlehner

P.S.  Next saturday we will be having our 3rd annual Thanksgiving blow out, due to the addition of more vendors we will be having our sale this year at the farm.  We will send an email out next week with further information.  thanks.