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Posted 10/25/2017 7:24pm by christy kantlehner.

Hi there local farm supporters! 

We have exciting news to share with you all this fall! Just in time for pick-up before Thanksgiving, we'll be offering free-range, Standard White Turkeys from Pat's Pastured! These turkeys are raised on pasture and fed non-GMO grains and even better, raised right down the road by our friend, Pat and team in East Greenwich, RI. 

Turkeys will range in size from 15-25 pounds and are $5.75 per pound. *You'll see on the order form that you can choose between small and large, but we can't give an exact weight. All turkeys are unique. :) 

Ordering Your Turkey

In order to reserve your turkey: 

  • Fill out this form 
  • Send in or drop off a $30 non-refundable deposit. The $30 will come off the total price of the turkey at pick-up.

***Your turkey will not be reserved until we receive the $30 deposit.

All orders must be in before November 5th. (Or when we run out of turkeys to sell.)

You can send your payment in to P.O. Box 207 Wrentham, MA 02093

Or drop it off at the farmstand at 458 South Street Wrentham - cash, check and credit card at the stand accepted. 

Thanksgiving Turkey Pick-Up

**There will only be one time for pick-up. Thanksgiving turkey pick-up will be on Saturday, November 18th between 10 a.m. and 2 p.m.

Questions:  

We know you probably have a lot of questions about the turkeys, how they are raised and how they will come to you when you pick them up. Rather than reinvent the wheel, we'll let Pat's page answer all of those questions for you in his FAQ section. Though if you have any lingering questions, please don't hesitate to reach out! 

We hope that this is the perfect addition to your Thanksgiving meal.

As always, thank you so much for supporting local. It is so very important! 

- The White Barn Farm Team

Posted 10/21/2017 8:23am by Christy and Chris Kantlehner.

Happy weekend! 

Make sure to stop by the farmstand this weekend. We are stocked up for fall! The farmstand is full of all of your favorites and even better, there is PUMPKIN PEAK! 

There are pumpkins of all shapes and sizes - ones perfect for carving, decorating, even for that pumpkin decorating contest at school! Most of the Jack-o-Lanterns we grew here have been sold, so we are lucky enough that our organic farmer friends at Langwater Farm in Easton are providing the carving beauties and Upswing Farm is embellishing the sugar pumpkin stock! 

photo-op! Pumpkin peak is set up for you (or your little one) to pick your own pumpkin out while climbing some fun hay bales at the same time. And it's the perfect backdrop for a fall picture. 

Farmstand News

We're in our last week or so of the outdoor farmstand. Sunday, October 29th is the last outdoor farmstand day.  There is a short hiatus until the following Friday, when we will have moved across the street to the barn. 

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be there Fridays 2pm to 6pm and the whole time Sat & Sun!
 
It is also probably the last week of tomatoes! We put a risky late planting in one of our "caterpillar" tunnels and the weather has made it so there has actually been some late October tomato production! The rest of the tomatoes you see at the farmstand are coming from organic farmers, Kevin & Brittany Overshiner, of Upswing Farm. Enjoy the last few good-tomato sandwiches! We will all be missing them in a couple of months! 
 
 
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend. 
 
  • Delicata, acorn, butternut, kabocha squash. 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce
  • Celery Root, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings, too: a yummy cow cheese spread and Narragansett grilling cheese. 

If you want to pick some zinnias and cosmos and a smattering of other specialty cut flowers this weekend, the endless summer has given the flower field an extension! Fill a mason jar for $10 and enjoy the experience of being in a flower field.

Thanksgiving Turkeys
 
Stay tuned for another email early this week about pre-ordering Thanksgiving Turkeys!! We'll be answering all of your questions (hopefully) and you'll be able to pre-order your free-range, locally raised turkey from Pat's Pastured Farm. They'll be available for a pick-up just before Thanksgiving. More on that soon! 
 
Enjoy this beautiful fall weekend!!
Posted 10/21/2017 8:02am by Christy and Chris Kantlehner.

Hey there all of you boxed CSA members! 

Thanks for all of your support this season! Welcome to our winter boxed CSA. We hope pick-up went smoothly today. As a reminder, pick-up for the winter CSA shares will be on Fridays from 2-6 p.m. in the barn. 

Here are the dates for the 4 additional pick-ups this season: 11/3, 11/17, 12/1, 12/15. 

And now on to this week's box! You've got: 

  • carrots
  • onions
  • sweet potatoes
  • delicata squash
  • peppers
  • beets
  • swiss chard
  • mixed greens
  • potatoes
  • head of lettuce

We are coming into greens season, so get ready to make some delicious salads! Here are a few ideas to mix up those green salads. Let us know if you've got any favorite combinations! 

It's winter squash time! Delicata squash is one of my favorites. Roast it and eat it with the skin on - so easy! Or try this recipe for Roasted Delicata Squash and Onions

One thing that I am really enjoying is pre-preparing meal bowls for the week. I LOVE this one with farro, beets and sweet potatoes (but you can sub out the farro for wheat berries from the farmstand, too). The combinations are endless and they are filled with nutrients and super filling, too. Some more options for toppings are shredded carrots (or pickled if you have the time), edamame, roasted peppers! 

You'll find some swiss chard in your box this week. It is one of those versatile greens that can be eaten as a green in your salad, sauteed with olive oil and garlic for a simple side, tossed into soups and stews, you name it. Creamed Swiss Chard is another fun idea for a new side dish for one of this week's meals. 

That's it! Go off now and create amazing dishes with this week's box. Keep us posted. We can't wait to hear what you make! 

Also, stay tuned for news on pre-ordering turkeys if you want this season. We'll be sending out an email this weekend. If you haven't subscribed to our email list, you can here

See you in two weeks! Or hopefully before - say hi at the farmstand! 

Posted 10/18/2017 10:28am by Christy and Chris Kantlehner.

Hello everybody! "winter share"?! more like late fall that feels like summer. We somehow escaped another frost advisory without losing our frost sensitive crops. Peppers and flowers live to see another day!

Thank you for signing up for the last segment of our Community Supported Agriculture program this year. You are directly supporting us and we hope the vegetables reward you!

This is a reminder to come pick up your CSA share this Friday, October 20th, from 2pm to 6pm.

This is a biweekly share. The pick up dates are: 10/20, 11/3, 11/17, 12/1, and 12/15. Mark your calendars!

Since the farmstand is still at the tent this week, we will set up your CSA packing area next to the farmstand tent. This week only. At the next pick-up, our farmstand will have moved into the barn, and we will set up the packing area in the left side of the barn. Apologies in advance for any confusion!

Bring your grocery bags or a box or basket or whatever you like to pack your share into. The format for the winter share is that you pack your own veggies following the instructions given with each item.

Thank you and see you there!!

Posted 10/13/2017 12:49pm by Christy and Chris Kantlehner.

Friday the 13th! and in Halloween's very own month, October.  There are sure to be horror movie releases coming out. But sorry folks, no horror show here at the farmstand! It's all butterflies and rainbows of sweet peppers, cornucopias of winter squash and cheerful little sugar pumpkins.

Plus the Jordan Brothers seafood truck is here today 2pm to 6pm - tonight's dinner solved.

The straw to mulch our STRAWberries for the winter showed up yesterday. We decided to stack it  into a pyramid and load it with pumpkins to add a little more fun to picking out your pumpkin at White Barn Farm. 

COME CLIMB STRAW MOUNTAIN! with your kids or with your parents! Just make sure to stay supervised and have some good old fashioned fun.

WINNER WINNER CHICKEN DINNER!!

A true rarity for local meat: Fresh whole chickens will be for sale tomorrow at the farmstand, Saturday, October 14th, 10am to 2pm.
 
Katy at Treehouse Farms has been raising these birds at her place over in Millis, using the fabulous chicken house on wheels that we (my dad) built here at White Barn Farm way back when.
Fill your house with the scent of a roasting bird. or do a beer can chicken on the grill. Invite your friends over for a classic Sunday supper. Don't forget the fresh thyme and rosemary! and you will probably want some celery root, onions, fennel, carrots, potatoes, and parsley to make a chicken soup or at the very least chicken stock to make the most of your bird!
details . . .
In the words of the farmer herself, "Our chickens are kept on pasture their whole life - sunshine, a diet of foraging grass, insects, and seeds, along with organic grain from Green Mountain Grain in Vermont, makes for a happy bird and a very delicious chicken." 
The birds are processed at Baffonis in Rhode Island and are available fresh the day after processing - $6 per pound for a whole fresh chicken (maybe 2-3 lbs each?).
We have limited numbers so we recommend reserving a bird ahead of time, $5 puts your name on a bird and guarantees you'll get a tasty bird from this round. 

Reservations can be made online at http://treehousefarmsma.com/online-farm-stand/pastured-chicken-reservations for the "September birds" (even though it's October)

We had a frost advisory last night, but all the crops live to see another day - looks like a low of 37 on Monday, though, so do your last pick your own flowers round or pick up a fresh bouquet. Most of the veggie crops left standing are cold hardy so the season's first frost will impact mostly the flower field.

Thank you for all of the support, everyone. Your efforts to use our produce in your meals makes a big difference to your local farmers! Check out what we've got and take the plunge.

Also, thanks to everyone who responded to last email's survey. We are taking all of your words and answers to heart and trying to move forward with our best foot!

Thanks a bunch! and now I must whisk myself to dun dun dun

the flower dungeon!

your bouquet artist this weekend, 

farmer Christy

Posted 10/10/2017 10:40pm by Christy and Chris Kantlehner.

Hey there CSA members! 

Today was your last fall pick-up at the farmstand. :( That's the bad news. 

The good news: There is still room for you to sign up for the Winter Boxed CSA that begins on Friday, October 20th! 

Thank you to every one of you that has been supporting the farm through your purchase of a CSA share. It is so appreciated. You are certainly a big part of what makes our farm carry on! 

And now onto this week's share! 

Here's what you've got in that box: 

  • Mustard greens
  • Pie pumpkin
  • Shallots
  • Potatoes
  • Acorn squash
  • Broccoli raab
  • Cilantro
  • Lettuce

Try a super simple Sauteed Broccoli Raab with Olive Oil and Garlic recipe. If you want to make it a meal, add some Spicy Italian Sausage. Broccoli raab and an added "heat" go perfectly together! 

Give this Silky Coconut Pumpkin Soup a shot later this week as the temperatures cool off a bit! Add in the shallots, cubed pumpkin and cilantro in your share. 

Here are some good ideas for recipes that you can make with the mustard greens in your share. Alternatively you can create a hearty salad using the mustard greens combined with some lettuce and adding in some wheatberries from the stand. 

Warm Potato and Acorn Squash Salad can be a classic fall side dish or even more of a main dish if you want. Let us know what you think of it! 

One more time because we really, really mean it...THANK YOU!!!

Enjoy your last box of the fall CSA! 

And if you haven't already, take a second to fill out our quick survey about some offerings that we are hoping to have at the farm this fall and winter. :) 

Thanks, all! 

Posted 10/9/2017 10:23am by Christy and Chris Kantlehner.

Happy fall, all! 

The farmstand has fully embraced the season at this point. From the roadside, before you even pull in, you'll see the sea of orange - PUMPKINS galore! All of them grown right here at White Barn Farm. Time to stop by and grab the pumpkins for your front step and even some of those delicious sugar pumpkins to roast and turn into pumpkin bread or pie or even a pumpkin curry or pumpkin soup! 

We've got lots of news about our hours, farmstand offerings, recipes, and more, so make sure to keep reading. 

Survey Time

We are planning a few new things at the farm this fall and winter and we'd love your input on them. Please take a few minutes (really, we promise that's all it will take) to fill out this quick survey. Your input will help us make these really really cool things happen! 

Fall and Winter Farmstand Hours

We have just 3 more weeks of our outdoor farmstand this year! Then we move across the street to the barn. 

Mark your calendars: Sunday, October 29th will be our last outdoor farmstand day. 

We will then reopen on Friday, November 3rd from 10 - 6 p.m. for our late fall farmstand hours in the barn. 

November 3rd - December 17th
Farmstand in the Barn: 
Fridays from 10 - 6 p.m. 
Saturdays AND Sundays from 10 - 2 p.m. 
**Jordan Brothers will be there for all of those hours***
 
A Few Things You'll See at the Farmstand...
 
The fall harvest has been coming in strong. We are stocked with an amazing amount of fall vegetables.
  • There is every type of squash you can imagine (acorn, delicata, pumpkin, blue hubbard...) - perfect for roasting with some potatoes (sweet and new), carrots, fennel, and maybe adding sausage to make it a one pan dish! 
  • We've got herbs galore! Thyme, cilantro, parsley, rosemary.... Grab some to use now or grab some and preserve them for use all winter long. 
  • Apples are at the stand, we got these locally from Fairmount Fruit Farm in Franklin, MA. 
  • Salad fixings - lettuce, baby kale, carrots, sweet peppers, mustard mix
  • Braising greens - kale, mustard greens, swiss chard
  • Watermelon (WHAT?!), tomatoes and peppers! - we know, we know - it's fall. Yep, but just enjoy this delicious locally grown fruit while it lasts. ;) 

For a list of all of our other farmstand offerings, take a look here. There's cheese, bread, eggs, honey, syrup, and so much more! 

Winter Boxed CSA

There is still some room to sign up for our Winter Boxed CSA that will start on October 20th and go through December 15th with 5 biweekly pick-ups during that time! The details are on the website under "Winter Share". And you can sign up HERE

 
A Couple Favorite Fall Recipes 
 
Sauteed Cabbage and Apples - a delicious side dish for pork!
 

 

Posted 10/4/2017 7:39am by Christy and Chris Kantlehner.

Hi there everyone! 

I think we can pretty much agree that even with the temperatures climbing (just a bit) in the afternoons, fall is most definitely in the air! This week has been glorious. At the farmstand, we've got the tail end of summer splashed with our fall harvest - sweet peppers and tomatoes (and even watermelons!) mixed with pumpkins (very large pumpkins) and winter squash. It's perfection! 

And your CSA box this week is a representation of that! 

Here's what you've got: 

  • beets
  • sweet potatoes
  • delicata squash
  • garlic
  • sweet peppers
  • kohlrabi
  • herb choice (parsley, cilantro, or dill)
  • carrots
  • lettuce
  • handful of hot peppers

I'm so excited to share with you this recipe for Kale and Sausage Stuffed Delicata Squash because it's one of my favorites. Delicata squash is one of those squash varieties where eating the skin is encouraged (when cooked). You'll also need your garlic for this one and we've got kale and sausage at the farmstand if you need some, too! 

It's chili season for sure and the first thing I thought of when I saw all of those hot and sweet peppers! Grab your favorite chili recipe, add in some of the hot peppers, chopped, those sweet peppers and any lingering fresh tomatoes that you can find. Lately I've also been dicing up some squash and putting it in my crock pot of chili along with some quinoa and it's been the perfect addition!

sweet potatoes and garlic should be stored at room temperature - on your counter or in a basket somewhere.

Aptly named for this season, give this Autumn Slaw a try with that kohlrabi, carrots and beets. It's even got apples in it! A great side dish for a pork tenderloin this week. 

We hope you enjoy the share this week! 

Let us know what you're making! 

 

 

 

 

Posted 9/27/2017 9:14am by christy kantlehner.

Hi all! 

Happy fall! Fall with a heat wave that is. The cooler temps will be here soon enough, so right now we're enjoying the sun! 

We've got a great line-up this week! Lots of different vegetables in your shares. 

  • Fennel
  • Sweet potato
  • Cilantro
  • Yummy Sweet pepper (snack or lunchbox peppers)
  • Baby lettuce
  • Sauce tomatoes 
  • Onions 
  • Hakurei turnips

One thing is for sure - sweet potatoes + fennel = love. Try pan roasting these two together as a side dish (maybe for pork chops - YUM!) this week. Toss chopped fennel and sweet potato chunks with a bit of olive oil, a small bit of brown sugar and a dash of salt and pepper to season. Then roast for about an hour at 400 degrees. 

How about a make your own pizza night complete with homemade sauce! Pizza crust is super easy to make and quick, too. And then there's the sauce. I love experimenting with my sauce. My secret ingredient that I have found makes an incredible sauce is the Jimmy Nardello pepper. Seriously, perfect. Experiment and find your secret ingredient! My grandmother used to simmer her sauce with full sized carrots. Start yours off sauteing some chopped onions and garlic (and sweet peppers if you like them in your sauce) in olive oil. Then chop up your sauce tomatoes and crush them in the pot. I like to peel my tomatoes, but you don't have to. Add some dried oregano, a few leaves of basil (if you still have some), a pinch of sugar and some salt and pepper. You can also add some vegetable broth to thin yours out a bit if you want. I know I didn't add amounts. If you want to follow a more exact recipe, here's one to try. Then grab some fresh mozzarella, add your favorite toppings and you're good to go! 

Enjoy your salads this week with that baby lettuce. Top it off with some grilled chicken, hard-boiled egg and the last of the summer tomatoes! Try this Avocado Cilantro Dressing with it. Don't forget to grab some yogurt at the farmstand to use in the recipe. ;) 

Keep us posted on what you do with your shares this week! Can you believe we are more than halfway done with our fall boxed CSA?! 

Thank you for all of your incredible support this season! 

 

Posted 9/21/2017 5:32pm by Christy and Chris Kantlehner.

We are getting prepared for a glorious weekend! And at the farm it will be one filled with music, dancing and lots of family fun to be had. 

Come and join us this Sunday at The Harvest Moonshine! 

Get your tickets

** If you purchase them in advance it is only $15/ticket with children 12 and under free. 

Tickets are $20 at "the door"

no pets please!

Schedule of Events: 

3:00 p.m The Harvest Moonshine begins! 

3:10- Drum Circle

3:30 - Sumner & Sorlien

4:20 - Danielle Miraglia

5:05 - Drum Circle

5:20 - Billy Wylder 

7:00 Event Ends

Bring your lawn chairs and a picnic or some lunch money to spend at . . .

Wagwan Jerk Bar They will be there serving up classic Jamaican Jerk favorites in their own unique way. Spoiler - the food is delicious. Check them out! 

Pumpkin picking will also be available! Just take a look at these beauties! 

All proceeds from the festival will benefit White Barn Farm. Your attendance supports the sustainability of the organic family run farm and protects the land and community food source. 

The White Barn Farmstand will have extended hours on Sunday during the concert. We'll be open until 6:00 p.m. Plenty of time to grab your produce and local goods while enjoying the music. 

Park at the farmstand and carefully, courteously cross 1A (Farmer Chris is planning to be Crossing Guard Chris)

Thank you so much for your support and we hope to see you there!