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Posted 3/10/2010 9:43pm by Christy and Chris Kantlehner.

Hi Again Everyone!

Hope you've all been soaking in the sun! Our greenhouse sure has!

The 2010 CSA has been filling up.

Shares for Tuesday pick-ups are full.

There are five openings for Fridays left.

I am working my way down the waiting list and it is down to 26 names.

The latest batch of waiting list members has been notified and they have a week to get back to me.

I will make another entry when we are fully full.

Thanks for all the interest everyone!!

 

 

Posted 3/3/2010 9:26am by Christy and Chris Kantlehner.

Hi Again!

Today is Wednesday, March 3. Snowing!

We still have a waiting list for the 2010 CSA. Right now 40 names remain on the list.

There are 9 shares available. Seven for Fridays and two for Tuesdays.

I have notified the latest members of the waiting list that these shares are available and given them a week to respond. As spots are declined, I notify the next person on the list.  When the CSA is full, I will make a blog entry (like this). I will keep any remaining members of the waiting list to roll over and become the start of the waiting list for 2011. If you sent your form and a check and the CSA fills before we can add you as members this year, I will return your check and keep you on the list for next year.

We are truly grateful to have such an enthusiastic community here. Thank you so much!

Chris and Christy at White Barn Farm

Posted 2/23/2010 4:50pm by Christy and Chris Kantlehner.

We have a waiting list for 2010 CSA Shares.

As of today, Tuesday, February 23, 2010, there were sixteen shares available. I emailed the first 16 members of our waiting list and gave them until March 2nd (one week) to accept or decline.

As soon as someone declines, I will notify the next member of the waiting list and so on. At one point I had claimed I would institute a free-for-all, but now we have a waiting list of 53 people!!!! So I am notifying folks in the order in which requests came in.

I will make a blog entry when all of the shares are filled. I'll keep what's left of the waiting list from this year and make it the start of the wait list for 2011.

If you mailed in a check, I will email you to let you know we have it and I'll add you to the waiting list (in the order in which they were received). We won't deposit your check until we definitely have a share for you. If the CSA fills up before that, we'll return your check.

Thanks so much for being so interested, everybody!!! It warms my heart.

if you'd like to be added to the waiting list, tell us so via email: info@whitebarnfarm.org

Posted 2/22/2010 1:18pm by Christy and Chris Kantlehner.

Ha! We’re Back! (that’s a little Car Talk reference)

We want to welcome you back to White Barn Farm CSA for another rousing round of “How to Use those Veggies”!!!!

 I thank all of you for so graciously letting us fall off the face of the earth for two months without one blog entry about our travels. More importantly, thank you for so patiently waiting for an email confirming that back at the farm, Grammie has been checking the mail, filing commitment forms, and depositing your checks.

 Just for a little chit-chat, our winter roadtrip was excellent. The goal of our trip was to see all the friends and family that we never get to see (even when they come visit us and we’re too busy farming to stop and play!). Without getting too long-winded too fast, we basically made a loop of the country, visiting every state in the perimeter of the contiguous US except Maine, North Dakota, Washington, and Oregon. We got to reunite with old friends, spend good leisure time with family, see how beautiful our whole country is, including places we had kind of negative preconceived notions about. We are so impressed with how nice everyone is everywhere and how much we like our country, despite it all.  Our zeal for food and drink and the lack of an exercise bike built into the passenger seat of our Subaru have rendered both Chris and me a little bit larger than when we left. I have reached a new height of “muffin top” and boy, am I ready to get working again! I am thrilled to be able to get back into a healthy routine and have a kitchen to make good food in!! We got back late Thursday night and flopped into our bed. Friday morning we checked out the farm. A few flapping tarps were out of place. The frozen, never harvested red cabbages looked like little goblins, with their dead leaves fallen to the ground around their heads like a cape. The big greenhouse is hot when it is sunny and the little greenhouse is still growing spinach, which my family assures me tastes delicious, despite its sad appearance, in my opinion. The root cellar had a few survivors – enormous Gilfeather Turnips were miraculously still hard as a rock and some potatoes are left too.  Our garlic is in decent shape, shallots held up like champions, and there’s a decent array of yellow and some red onions. Saturday morning we visited the Winter Farmers Market in Pawtucket and found some similar suspects, but it was the end of the market and I think most of the greenery flew off the stands before we arrived. We found some good yogurt and feta from Narragansett Creamery, a whole chicken, a dozen eggs, some pea tendrils and several old friends. Then it was off to Whole Foods to round out the grocery trip. Hurray for beets, celery root, sweet potatoes, parsley, scallions, cilantro, celery, and carrots! We are rejuvenated, even invigorated and our potting soil gets here Wednesday and seeding begins in the greenhouse next week!

I want to reiterate a few changes to the CSA this year. All shares will be boxed this year, so you just pick up your box at the farmstand between the hours of 3pm and 7pm on your pick-up day. We will have our farmstand open to the public during those hours, both Tuesday and Friday. We will still do our Saturday morning market at the same location, Saturdays 10-2.  We are not offering flower shares this year, but there should be cut flowers available at the stand during all of the markets. I want to do a good job of making a “display share” each week at the pick-up site so you can see what is in the share without rooting through the box – that way you can ask questions or use the take-it-or-leave-it box, which I also aspire to instituting for real this year! Please hold me to these aspirations, everyone! I think they are good ideas that will help you more fully enjoy your shares.

Next, I will email you all individually, confirming your pick-up day and the balance due for the share. We thank you so much for putting your faith in us again!

It’s good to be home and I look forward to seeing you all again!!!

Christy and Chris at White Barn Farm

Posted 11/20/2009 10:20pm by Christy and Chris Kantlehner.
Our Season Finale: The Thanksgiving Sale 

Saturday 10a - 4p November 21st at the 
Trinity Episcopal Church in Wrentham 

(the church is right on 140 in the center of Wrentham. Just a few driveways towards Foxboro from the center traffic light at the intersection of 1A and 140.
The address is 47 East St., Wrentham, MA 02093)

We've been hauling in roots and cutting and picking and washing and packing. The van is ready to roll, stacked to the ceiling with: leeks, carrots, red radishes, parsnips, turnips, bunches of arugula, swiss chard, kale, potatoes, yellow and red onions, green and red cabbage, butternut squash, shallots, a wee bit of garlic, bunches of popcorn on the cob, crates of pumpkins, spinach, mustard mix, pea tendrils, bok choy, escarole, frisee, little lettuces, and lots of broccoli. parsley, sage, rosemary, and thyme. and more I am sure!

We've bagged up 50 lbs of organic cranberries that we picked up from Cranberry Hill Farm in Plymouth. 

Nate, Floyd, and Roger are all on board to round out our selections: 

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em. 
Consider storing locally grown potatoes, onions, apples, turnips, cabbage, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. info@whitebarnfarm.org 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

 
Posted 11/10/2009 1:01pm by Christy and Chris Kantlehner.

One Day Thanksgiving Sale 
Saturday 10a - 4p November 21st at the Trinity Episcopal Church in Wrentham 

The season finale for White Barn Farm
Come stock up for the feast and the winter ahead . . . 

In addition to our produce (potatoes, onions, shallots, garlic, butternut squash, turnips, cabbage, kale, broccoli and more), 

several other local farmers will be there to round out the selections!

Cook's Valley Farm will bring their Wrentham grown apples and more produce - including literally tons of potatoes :) The Cooks grow Brussels sprouts, something we passed on this year.

We are buying in organic cranberries to sell from Cranberry Hill Farm in Plymouth

One of the beekepers who has hives at our farm, Roger from Franklin Honey, will be there with local honey and bee products like healing hand salve and lip balm.

My friend Floyd who raises pork in Barre at Burnshirt Valley Farm will be bringing meat for your freezer, fresh eggs, and beef that his friend raises in Barre.

It should be a jolly atmosphere. Perhaps we'll find some friends to liven the mood with some folk music . . 

Pay by cash or check. Bring bags, boxes, or baskets if you've got 'em.
Consider storing locally grown potatoes, onions, and winter squash to feed you all winter. A little consideration of the ideal storage conditions for each veggie will take you pretty far  - you'll be surprised!

Email us if you have questions or can't make it but want to buy bulk onions or potatoes. info@whitebarnfarm.org 
Thank you for making this such a great first season, we look forward to seeing you all there!! Tell your friends and neighbors :)

Posted 10/28/2009 8:58am by Christy and Chris Kantlehner.
Hello everyone!

We can't believe it either. We made it through our first year of the CSA. 
We will be sending an email soon about next year. You all get first dibs on next year's membership. Stay tuned. Next week I hope to have time to write a survey for you to answer and have solid details about how to secure or decline your membership for 2010.
You have all been so excellent about bringing your boxes back each week, some of you may be wondering, what do I do with the box? One member said she'd save it for next year, another emptied her produce right into her trunk and gave to box back right away. They are wax-coated so I don't think you can put them out with the regular cardboard recycling. We'll happily accept them back whenever you come by next - be it next year or at this Saturday's roadside stand or our Thanksgiving market, the weekend before Thanksgiving. 

What was in the share:

Napa Cabbage. Huge unexplainable cabbages. The size of these is why we had to go back and cut off the carrot tops so that we could close the boxes. Exceptional cole slaw has been made with these babies. if you have ever wanted to make saurkraut or kim chee here is your chance. it's also pretty good raw, sliced thin in a green salad with salad dressing and shredded carrots. It makes a great filling for homemade egg rolls or dumplings and is perfect for a stir fry, fish tacos, buffalo chicken wraps, etc. Stuffed cabbage is an entree possibility; someone recently mentioned an easy stuffed cabbage recipe in which the ingredients are just layered in a casserole rather than having to make individual little rolls.

Bunch of carrots.

1 lb of Broccoli. 

Bunch of Black Radishes. Twist these off of the tops and they will store in a bag in your fridge for quite some time. They can be used just like a little red radish, but they are also good cooked like a turnip.

2 lbs Parsnips. These long white carrot looking roots are one of the sweetest veggies out there. they aren't good raw like a carrot, i find, but they are excellent roasted. Another great method is to peel and chop one to add along with potatoes for mashed potatoes. I boii them all together and when they are cooked proceed as normal for mashed potatoes. It adds something really special (celery root and potato puree is also good if you still have those ugly little roots). Shredded, parsnips can be added to a root veggie hash.

3 Lbs Blue potatoes. the best for oven fries and "chips" make sure to add salt. rosemary is a nice herb to add.

2 lbs each red and yellow onions. add to your basket.

1/2 lb garlic

Bunch of Swiss Chard. Some cooking greens. great sauteed with olive oil and garlic. or with some caramelized onions, toasted walnuts, and feta. or just steamed with a little pat of butter and dash of cider vinegar.

1 little head of lettuce.

Butternut squash. check out the recipes in the email from a couple weeks ago. soup and risotto are great if you are tired of plain roasted squash. This squash should last on your counter for a month or more if you are not inspired to use it right away.

Popcorn. a little bunch of popcorn. Hang it to dry until about Christmas, use your thumbs and a spiral sort of motion to push the kernels off the cob, then pop it. with a little oil in a pan is the tastiest way, I say. coat the bottom of a saucepan with canola oil, add a layer of kernels no more than one kernel deep across the bottom of the pan. put on the top, gently rock back and forth as the heat builds so popped kernels don't burn to the bottom. patience and endurance here. once it's all popped - sometimes the volume pops the lid right off - dump into a big bowl. put the sauce pan back on low heat with some butter to melt, toss the popcorn with butter and salt and voila. the most delicious popcorn ever.

Thank you thank you everyone. You have all been so kind and supportive and understanding all season. We obviously could not have done this little project without you all. It has been a season of hard work and rewards and lots of learning. We hope to do better each year, by the soil and the crops and our customers.
Thank you again!
Chris and Christy at White Barn Farm


 
Posted 10/24/2009 6:08am by Christy and Chris Kantlehner.
We will be setting up today even though it is raining.
If you can weather the rain, you are sure to be rewarded. Put on a raincoat . . . . 

today at the stand we'll have:
lettuce
carrots
broccoli
beets
watermelon radishes (bright pink inside) and cherry belle red radishes
red, yellow, and purple potatoes
red and yellow onions
shallots, garlic
parsnips
rutabaga and turnips 
kale and swiss chard 
limited quantity of spinach
winter squash
and Pumpkins!
 
We will be closing early today. promptly at 1:30pm to scurry away to a friend's wedding. 
Hope to see you all!

Chris and Christy at White Barn Farm 
Posted 10/21/2009 9:42am by Christy and Chris Kantlehner.
howdy folks!
Can you believe you have all been eating your vegetables for 21 weeks! One more pick-up to go.
so what found its way into the box this week?

3 lbs mixed red and white onions. Has anyone made french onion soup yet?

5 lbs Keuka Gold potatoes. yellow-flesh. good keepers. excellent for mashed potatoes, potato salad, roasting, potato-leek soup . . . Named after a region in the Finger Lakes

Acorn Squashes. 2 mini varieties, "Honey Bear," and one larger variety, "Jet." They can both be prepared the same way, althouth the larger one will cook longer. the usual recommendation is to bake the halved squash (with seeds scooped out) cut side down first, then turn it over to add a pat of butter, and maybe brown sugar, maple syrup, fresh grated ginger, whatever and cook right side up with the goodies for the last 10-15 minutes. These are not quickly perishable, so feel free to leave them in a display until you are hungry for local veggies in a few weeks.

Little Red Cabbage, "Red Express." Isn't this manageable little guy a relief after last week's Napa cabbage, larger than a football. Cole Slaw is always good, look into an Asian Style marinade for sweet red cabbage. Pickled Red Cabbage also comes to mind. Here is a recipe to use any leftover Napa from last week, too.
Red and Green Cabbage with Thai-Style Fresh Herb dressing
4-5 cups sliced or shredded red cabbage
4-5 cups sliced or shredded napa cabbage
1/2 cup slivered green onions
dressing:
2 tsp minced garlic, pressed to a paste
1 hot chile, seeded and minced
3 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp tahini, peanut butter, or cashew butter
2 tbsp olive oil
2 tbsp dark sesame oil
2 tbsp each: fresh mint, cilantro, and basil
Combine cabbages and green onions in a large bowl. Combine all dressing ingredients in a smaller bowl. toss as much dressing as you like with cabbage. serve immediately or chill for 1/2 hour. 4-6 servings

Carrots.

Watermelon Radishes. That bunch of round white roots with the pink tinge. Regular spicy radish flavor. The heat can be mellowed by a brief cooking in butter. sautee with a little orange zest and ginger if you're feeling adventurous. When you slice them into rounds a pink center will be revealed - you'll see why they are named "watermelon radishes." The awesome cookbook, From Asparagus to Zucchini, has this recipe:
Confetti of Beauty Heart Radishes and Carrots
3 medium Beauty Heart Radishes, peeled
4-6 medium Carrots, peeled
8 oz feta cheese (or fresh chevre)
1/4 cup extra virgin olive oil
2-3 Tbsp rice wine vinegar
2 T. fresh mint, 2 T. fresh dill, 1 T. fresh parsley, S&P to taste
Shred radishes and carrots using box grater. Toss with remaining ingredients. Chill and Serve. Makes 8 servings

1 Bunch of Baby Bok Choy. Remember these from the first few weeks of the share? These tender young vegetables will be very nice in a stir fry. Just rinse them, add the stalks earlier and and the coarsely chopped leaves just a few minutes before the dish is finished cooking. The handful of broccoli, some matchsticks of carrots, sliced onion, and some leftover rice can round out the stir fry.

2 heads lettuce. The red-leaf, "Magenta," and the green "Buttercrunch," which usually has really nice crunchy hearts, although the appearance is not very good. We had a very deep freeze last Wednesday night, so they may not be completely perfect, but they held up pretty well and should be able to provide another week of salads.

Handful of Broccoli Florets. Just enough to include in a stir-fry or a pasta dish.

3/4 Lb Spinach. Wash and spin to use in a salad or a vegetable roll-up. Look up a wilted spinach salad, which usually starts with crisping diced pancetta and making a quick dressing out of the drippings and some vinegar, dijon and shallots. Steamed or sauteed spinach is a really easy side-dish. Wilting the fresh leaves into macaroni and cheese is a tasty, simple, and kid-friendly way to serve spinach. Spinach lasagna is good. Look up creamed spinach if you want to do something a little richer and more involved. 

Leeks. The Silver Palate Good Times Cookbook has their version of the classic French potato-leek soup,Vichyssoise, which is served cold. You can have it hot, too, I say. The cookbook is made for entertaining so probably you can make half of this recipe to serve your family (this recipe makes 12 portions) 
6 Tbsp unsalted butter
8 large leeks. white part only, well rinsed, dried and thinly sliced
1 large yellow onion, sliced
8 medium sized all-purpose potatoes, peeled and thinly sliced
6 cups chicken stock
1 1/2 tbsp fresh lemon juice
3 cups milk
4 1/2 cups heavy or whipping cream
fresh ground black pepper
One day before serving, melt butter in stock pot on medium heat. add leeks and onion and sautee slowly until golden, about 15 minutes
Stir in potatoes, stock, and lemon juice. Boil gently for 45 minutes. Let cool slightly.
Process the soup in batches in a blender or food processor to a slightly coarse puree (i say immersion blender)
Return soup to the pot and stir in milk and 3 cups of the cream. Season to taste w/ S&P. heat just until simmering. cool and refrigerate overnight
the following day, stir in the remaining cream and refrigerate until ready to serve. Sprinkle with chives just before serving.
Google "potato-leek soup" for other, perhaps lighter, options.

If you want to feature the leeks on their own, try Alice Waters' recipe from The Art of Simple Food
Leeks Vinaigrette
trim and clean 12 small leeks (less than 1 inch in diameter) or 6 medium leeks. Cook for 7-12 minutes or until tender, in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. when the leeks are done, carefully lift them out, drain them, and set them aside to cool.
To make the vinaigrette, mix together in a small bowl:
1 Tbsp red wine vinegar
2 tsp dijon mustard
Salt, pepper
whisk in 1/4 cup extra virgin olive oil. taste and adjust seasoning.
squeeze the cooled leeks gently to remove excess water. cut larger leeks lenghtwise into halves or quarters. gently toss the leeks with a pinch of salt. when ready to serve, arrange on a plate, spoon vinaigrette over, and turn to coat. sprinkle with fresh chopped parsley or chervil to finish.

Black Beans. trick or treat? The most labor intensive part of growing dried beans is getting them out of their pods and cleaned. That's why this excellent source of vegetable protein that can store all winter is not usually included on any meaningful scale on small farms. There are bean threshers made out of converted shredder/chippers and fairly low tech methods involving gravity and a fan to winnow beans, so maybe in the future we will grow more beans. For now, here is a mini stash of black beans so you can make some good rice and beans or chilli. the beans need to be removed from their pods and will store for a very long time sealed in an airtight glass jar. Look up cooking dried beans. Usually you soak them overnight before cooking and often boil with a little bouquet garni (?) which is onion with a bay leaf tacked to it with a couple whole cloves (chiodi, in Italian. it means nails). I believe adding salt to the water inhibits cooking so don't add salt until the beans are cooked.

A pumpkin. for decoration. definitely for seeds. if you're a purist, roast it, scoop the flesh into a food processor and puree. you can freeze in portions appropriate for pumpkin pies, muffins, cookies, etc. The very large orange ones are jack-o-lantern pumpkins and probably not the best eating quality.




 
Posted 10/16/2009 6:15pm by Christy and Chris Kantlehner.
Hi there!

We have been erring on the side of being your fair weather farmer friends. Tomorrow we will be selling produce as promised, Saturday morning from 10-2. Rain or shine.

Hope to see you!

We have lots of different potatoes, plus onions, garlic, shallots, Napa cabbage, carrots, rutabaga, turnips, kale, head lettuce, winter squash, pumpkins, peppers
and other surprise guest vegetables . . . . . .

We know the suspense is killing you, so put on some wool socks and long johns and make the trek out in the cold rain and snow! maybe little miss sunshine will even make an appearance. As I type, chance of rain is down to 20% for tomorrow!

We are planning to continue until the end of october. The last regular market will be on Halloween.

We are hoping to help everyone stock up for the winter with one final sale the weekend before Thanksgiving. My friend Floyd who raises pork in Barre and his friend that raises beef are in. Roger, one of our beekeepers wants to come and sell honey and other bee related goodies (hand salve and lip balm from heaven, for sure), Marj Immonen has me on track to get a bunch of organic cranberries in bulk from a farm couple in Plymouth. White Barn Farm is estimating to have plenty of onions on hand. Probably potatoes, garlic, roots, leeks, winter squash, pie pumpkins, kale, maybe even greens. Time will tell . . . More details to follow.
www.whitebarnfarm.org
 
Thank you for your support this season!
Chris and Christy at White Barn Farm