Welcome to the blog.
Posted 7/8/2011 6:32am by Christy and Chris Kantlehner.


Come Veg out to Yoga with Patty Kantlehner

      During this 75-minute awakening Vinyasa Flow practice Patty will inspire students to live happy, healthy lives by eating nourishing food and adopting a routine yoga practice.  Patty has the same laid-back style that her son, farmer Chris has.  She takes us through a series of postures that focus on alignment, stretching, relaxation, and listening to your own body. There is always a pose for beginners and a version for the more advanced.  As long as you are open to truly tuning in to what's right for you, you are sure to feel relaxed and rejuvenated by the end! The yoga class will be held across the road from the Roadside Stand, at the Barn itself. In good weather we will put our mats down on the grass among the gardens. In bad weather, we have some carpets to roll out in the right-hand side of the barn for an indoor practice. Either way, park at the Roadside Stand, then carefully cross the road and meet us at the barn.
Cost is $10.
Bring your own mat and water.
Fridays, 5:30 pm - 6:45 pm:
YOGA DATES: July 8, July 29, August 5, August 19 
* * * * 
This Saturday Floyd will be at the Roadside Stand with Pork!
Burnshirt Valley Farm will have pastured pork and grass-fed beef at the Roadside Stand
this Saturday, June 18th, 10 am to 2 pm
Floyd will be down every other Saturday for the rest of the season

He'll be here: 7/9, 7/23, 7/6, 7/20, 9/3, 9/17, 10/1, 10/15, and 10/29 

* * * * * * *

Bobby from Jordan Brothers Seafood will be here with his truck!


Thank you, everyone, for understanding that we were closed last Friday and Saturday.
Chris and I had the most wonderful wedding I could ever imagine on Sunday.
I'm trying to get used to calling him my husband!!!!
Well, here's a violent thunderstorm, as I type.
We really need the rain! So I must jump into my rainsuit with no grumbling!
See you this weekend!!!

Thanks for supporting our farm!!! 
Posted 6/29/2011 9:46am by Christy and Chris Kantlehner.
Fennel! Although it has a licorice flavor that not everyone is a fan of, give it a chance. With the right preparation it can be transporting (to a place of deliciousness.) First of all, for best storage, cut off the fronds and save a reasonable amount to use as an herb. put the bulb in a plastic bag and it should last for a week or two just fine. Fennel can be featured in a salad. One of my favorites is a fennel, red onion, and grapefruit salad. Trim the bottom and then shave on a mandolin or use your knife skills to cut very thin slices. Do the same with a red onion or shallot. Section a tasty grapefruit into the bowl (come to think of it maybe this salad is better in the winter with Texas Ruby Reds). Squeeze in the excess juice (no seeds).  Finish with a good drizzle of extra virgin olive oil. Season w/ Salt and pepper - taste to adjust. There is a new recipe for fennel and sugarsnap salad on the website. Fennel in tomato broth is super with seafood. White fish or mussels or clams. If you have shrimp throw the peels into water with fennel, onion, carrot, celery and make a wonderful stock to use/freeze for a wonderful seafood risotto or soup/bisque.

Parsley. This is so good for you, you should just chop it fine and keep it in a little dish in the fridge. Sprinkle it in your sandwich, in some eggs, on your pasta, salad, baked potato, etc. You can also make tabouleh. Parsley and lemon are wonderful accompaniments to fish. Parsley is the natural balance to garlic, in terms of spicyness and garlic breath.

Gnome Cabbage. Fine, the variety name is actually Caraflex. But we prefer gnome. Aren't they so cute! Volunteer to bring the cole slaw to the BBQ this weekend! Or put it in a plastic bag and shove it in the way back of the fridge for two weeks from now when all of the cabbage has been tilled in here.

Fresh Onions, Pearl Drop. Yum! Hurray! Onions! You can slice these and use 'em how you want to use onions in any dish. Sauteed with garlic and olive oil and mushrooms to go with a steak, sauteed with kale to make a frittata. whatever. These can also be featured on the grill on skewers or a grill basket or sliced in halves in the oven with a whole chicken or just a sheet of roasted veg.

Carrots. Hurray! Shred some on a salad. Eat 'em like bugs bunny. shred for a veggie wrap. dice for a bolognese sauce. make sticks and a sour cream/fennel frond/parsley dip.

2 Heads Lettuce. Insalata. Ensalada. {Bridezilla has gone batty!} 

Broccoli. Mondo heads. they have not been enjoying the intense sunshine, however. Apologies if you have a couple of orangey-yellow florets. Also, watch out for imported cabbage moth caterpillars. Definitely cut apart the crown to check for these broccoli-stem-green little guys. You may also soak in salt water for five to ten minutes to remove them. Broccoli, sauteed with garlic and olive oil and tossed with penne and parmesan is a real easy supper, served with salad and bread. This week's share does encourage a stir fry with rice as well. onions, carrots, brocc, sliced cabage, and some sugarsnap peas. you can make a little sauce on the side - try a tsp of mustard and a couple diced cloves of garlic, whisked with soy sauce, a little balsamic vinegar, and olive oil. Adjust with honey, a squeeze of lemon or lime, hot sauce, and perhaps finish with sesame oil. I usually either serve this at the table or add just at the end so the veggies don't get too sogged by the liquid.

Pint of Sugarsnap Peas. These are the edibe pod kind of peas. If your kids didn't devour them already, take the stem end and break it backwards, taking with it the string down the side. Kind of like a zipper. I don't bother taking off the other end, but i do find them all carefully cut off on Grammie's plate at the end of dinner - so maybe you should take a vote. I like to prepare them like that, rinse, then sautee in butter, just until bright green. Then remove from heat - army green is not a good color for veggies! Of course, they are a good snack raw, too.

1/2 Lb Mustard Mix. Spicy mix. either serve with a creamy dressing (Annie's Goddess?) and a knife and fork for a salad, or wilt for a cooked green. One farmstand shopper said she made a pasta with just olive oil, tossed it right away with chopped mustard greens to wilt them, then finished with goat cheese and toasted walnuts. Sounds like a good idea!

Red Russian Kale. If you're tired of eating kale, you can chop it, sautee with garlic and olive oil, allow to cool and put in a labeled, dated container in the freezer for you to enjoy this winter in a soup or pasta or just as a side. You may not believe it now, but there will come a time when you are craving greens, especially kale!

Thank you all so much!
See you next Tuesday, when I'll be Mrs. K!!!
Enjoy your holiday!!!!

Posted 6/22/2011 5:57pm by Christy and Chris Kantlehner.
Green Cabbage. got any cilantro left? try making this peanut-cilantro cole slaw. Or just do the classic. It's surprising how sweet fresh cabbage tastes. These are the type of cabbage most often used to make cabbage rolls, too. Blanch whole leaves and roll a stuffing into them (rice, mushrooms, and ground beef are common, but be creative!), then bake in a casserole dish with tomato sauce or some combo of wine and broth. Cabbage can certainly be stir fried.

Silverado Swiss Chard. The challenge of the first month of the CSA is upon you. More greens!!! Try this Spanish preparation with chick peas and golden raisins. You could use your red part of your scallions instead of the red onions and just strip the chard greens off the stems (which are tougher than spinach stems, of course), and add the chopped stems to the pan before the greens to get them tender.

2 Heads Lettuce. salad!
Spinach. Good job, spinach plants, for holding out until the Summer Solstice! These leaves are actually quite tender. Fine for a salad, but also great for eggs, on a pizza, or wilted into a hot pasta or Parmesan Risotto.

Arugula. Wash, spin, pinch of salt, grind of fresh pepper, drizzle of fresh squeezed lemon, drizzle of tasty olive oil, and parmesan peeled with a vegetable peeler. I love a quesadilla with cheese, arugula, and pepperoni or some other thinly sliced Italian sausage.

Red Scallions. A red version! The bottoms would be great to chop into a salad, a pasta salad, grain salad, bean salad, etc. The tops are just like green scallion tops. great on a salad, in an egg scramble, enhancing mac & cheese or grilled cheese, etc.

the first Zucchini. Just one little guy. They are just beginning to produce! A little tasty tidbit to dice and sautee.

Radishes. salad toppers. bread and butter enhancers.

Frisee. The big frilly lettuce looking head. This is a chicory/endive so it is slightly more bitter than lettuce, but can be used the same way. I just chop it up, wash and spin and use as a salad base. Frisee pairs especially nice with something sweet or rich or both. Think cheese, nuts, roasted beets, poached pears. It also holds up really nicely to a warm dressing that can tame its bitterness just a tad. You could even try using it like escarole - in a soup with white beans. if you are a fan of bacon, try this salad I found on
Posted 6/15/2011 4:26pm by Christy and Chris Kantlehner.
Napa Cabbage. Napa is the oblong whitish cabbage in your box this week. It is a sweet, crunchy cabbage that is just a delightful addition to the table. It is wonderful for a lightly dressed slaw. Thinly sliced with a little cilantro and scallions it would be perfect for fish tacos. I've had it as part of a salad mix or in a veggie wrap. It can be cooked, but won't require very long. If I were making a stir fry I'd probably throw it in towards the end.

1 Bunch of Beets. Yum. One of our CSA members just scrubs the outside, doesn't peel, chops them up and roasts them on a baking sheet like you would roasted potatoes - with some oil and a little salt. Here's an idea for serving them raw.
Scallions. Green onions. I use the whole scallion. sometimes I'll use the white part to cook in a little butter before adding some eggs whipped with a little half and half and shredded cheddar. I add the greens just add the eggs set up and nothing tastes better on multi-grain toast. We chop scallions on salads, put them in a veggie sandwich. You can grill marinated scallions briefly to bring out their sweetness. They are lovely in a potato salad or pasta salad. Anywhere you want some crunch and flavor.

Spinach. a bag of baby spinach. This is tender enough to use in a salad. There are some really fancy recipes for a spinach salad with a warm bacon vinaigrette if you want to have more of a meal salad. I adore cooked spinach as well. It does cook down quite a bit, but it adds such flavor to a pasta with pesto, a pizza with feta and red onion, a quiche, etc. Here is a recipe for Green Goddess Spread.

3 Heads of Lettuce. Now you're on the salad routine! How about a new dressing recipe?

Hakurei Turnips. (Often referred to as "white radishes") Really they are very mild and tender and often eaten raw, as opposed to the sharper tasting, harder Purple-Top Turnip. One self-proclaimed non-turnip lover said she really enjoyed a quick slaw she put together with shredded radish and hakurei turnips, a little onions, a touch of mayo, with salt and pepper. I would even venture to say some scallion greens, cilantro, and lemon juice wouldn't hurt that dish. If you've only eaten them raw, try one sliced and briefly sauteed in olive oil or butter with a pinch of salt. yum!

Red Russian Kale. As CSA Farmers we are not supposed to be driving our members to hate kale. three weeks in a row!! let's hope everyone either loves it or is finding novel ways to prepare it. Lots of moms have been reporting children loving kale chips!

Cilantro. Same as last week. Very good with white fish, rice, white onions, cheese and beans, thai style curry.

Thank you all so much!! See you next week :) 
Posted 6/15/2011 3:44pm by Christy and Chris Kantlehner.
Hi again! Sorry to be bombarding your mailboxes. I seem to have a new announcement each week! Last Friday's "Fish Friday" with Jordan Brothers Seafood went swimmingly! Thanks for coming. Bobby will now know to completely fill the truck every Friday! Thank you so much for your patronage, everyone!!!

Now for 3 announcements:
Come Veg out to Yoga with Patty
During this 75-minute awakening Vinyasa Flow practice Patty will inspire students
to live happy, healthy lives by eating nourishing food and adopting a routine yoga practice.
Cost is $10. Bring your own mat and water.
Fridays, 5:30 pm - 6:45 pm:
June 17, July 8, July 29, August 5, August 19 
* * * * 

Burnshirt Valley Farm will have pastured pork and grass-fed beef at the Roadside Stand
this Saturday, June 18th, 10 am to 2 pm
Floyd will be down every other Saturday for the rest of the season
He'll be here: 7/9, 7/23, 7/6, 7/20, 9/3, 9/17, 10/1, 10/15, and 10/29 

* * * * * * *

The Edible Plant Walk has been Rescheduled for Monday, June 20th:

Join Russ Cohen, the Wrentham Open Space Committee, and the Metacomet Land Trust 
on Monday, June 20, 2011, from 6 to 8 pm
at White Barn Farm, 458 South Street in Wrentham
We’ll be foraging in uncultivated areas of White Barn Farm (because “foraging” means finding foods that nature planted). This event is recommended for adults, and for children over 8 accompanied by a parent. Remember that some plants can be poisonous, and parents are advised to caution their children. Russ Cohen imparts a respect for nature that extends into your immediate environment in a way that will connect you with your roots… and your leaves, too!
This event is free to all, and was made possible by a generous grant from the Sweatt Fund. If you can carpool to the farm, it would be greatly appreciated. Parking is directly opposite the farm, in the farm stand parking area.

For more information about Russ Cohen, go to

For more information about White Barn Farm, go to

For more information about the Metacomet Land Trust, go to

For general information about this program, call Barry Kassler of the Open Space Committee at 508-384-7733.
Posted 6/8/2011 5:01pm by Christy and Chris Kantlehner.
Hi Tuesday Members!!

This week in your share you found:

3 Heads of Lettuce. I suppose I should do a little narrative of the best way to keep lettuce. At the very least, put the heads in a plastic bag in the refrigerator (or a special produce-saving green bag or a reusable cloth bag - something to keep the leaves from drying out in the fridge).  I like to wash a big batch of lettuce at once so I can just wash and dry the salad spinner one time.  I cut off the base of each head, then quickly rinse the visible dirt at the base under running water. I fill either the basin of the sink or the bottom of the salad spinner with cold water and plunge all the leaves. Allow the dirt to settle for a moment and then lift leaves out of the water, without stirring up the sand, and place in the basket of the salad spinner. Don't overfill. Do batches if necessary. Spin. If you'll be storing the leaves, leave them whole. Otherwise you can tear the leaves into a salad bowl for a presto salad. Tuck the leaves in a plastic bag, leave fluffy (don't pack down or vaccuum seal your bag), and you'll have a salad base ready to roll all week. Those leaves are also fabulous on a sandwich or burger.  Some leaves may even make good wrappers for little roll ups - like grilled chicken with peanut sauce, cilantro, and julienned radishes.

Small bunch of radishes. They're growing larger! love that Crunchy Royale!!

A little bit of Broccoli. Since there isn't that much this week, I'd feature the broccoli in a pasta or rice dish, rather than use it as a side. But by all means, that is the simplest way to prepare it. A quick steam or sautee with olive oil and garlic is good. Marinated Broccoli even works on the grill. The Enchanted Broccoli Forest Moosewood cookbook has a nice recipe for Tofu and Broccoli. Broccoli always jazzes up Mac & Cheese or could be an element in a fritatta or quiche.

1 Bunch of Red Russian Kale. A frillier kale than last week. Meredith, of the farm crew here, says she prefers making the marinated kale salads with this type because the leaves are "softer" and take to the dressing well. 

A bunch of Baby Beets. The very first beets! We grated them raw onto a salad along with carrots for lunch the other day. You will have purple fingers, beware.  The tried and true tasty way to eat a beet is to roast it.  My method is to trim off the greens and put the unpeeled beets into a foil packet with a pinch of kosher salt and a quick drizzle of olive oil. Seal up, place on a baking sheet, and roast at 375 (or whatever temp the oven is at for something else) until fork tender. Since these are smaller, for the most part, they should roast quicker than usual - maybe 30 minutes? Once done, I leave them in the foil packet until they've cooled a bit and then use a fork and knife to peel them. The resulting little rubies are delicious as a salad topping, especially when paired with goat or bleu cheese. You can also make a roasted beet salad. I like to put together diced roasted beets, finely chopped shallots or red onion, a balsamic vinaigrette, and parsley. Avocado actually works quite nicely with this combo as well. By the way, the greens are edible, just keep the good looking ones and use like swiss chard (below). Also, the beets will keep better if they are stored separately from their tops. Cut the roots off and store them in a separate bag - they'll last a while. 

Swiss Chard. These are the greens with multicolored stems. I find swiss chard to be very good just coarsely chopped, steamed quite briefly, and served with a pat of butter and splash of apple cider vinegar.  Lots of recipes for spinach work with swiss chard. How about a chard pie.

Cilantro. Great with mexican dishes. A great condiment for fish tacos, in particular, is fine diced white onion, lime juice, and chopped cilantro. I found a nice recipe using cilantro for seasoned rice. Cilantro is also really nice with a curry or even in tuna salad.

1/2 Lb. Garlic Scapes. You can chop these up and use them whenever you want to add flavor. I recommend heating butter and cream for mashed potatoes along with a handful of chopped scapes to make garlic mashed taters.  There are probably enough scapes in the share to make a yummy pesto. Just throw the coarsely chopped scapes in a food processor with plenty of olive oil, salt, pepper, a little lemon juice, some toasted nuts (like pine nuts or walnuts), and plenty of grated parmigiano.  Parsley is said to be the herb to counteract garlic breath, so maybe some chopped parsley would be a good addition to this pesto. And basil, of course, would be delicious.  Here is an official recipe for Garlic Scape Pesto. This could be brushed onto chicken breasts or white fish for the grill, spread onto crackers or little baguette toasts with a dollop of ricotta. i bet you could make a delicious panini with the pesto spread, mozzarella, a chiffonade of swiss chard, and maybe a special treat like roasted red peppers, or a good Italian salami. Let your creativity flow with these cute little green curly cues. Oh, they are the flower buds of the garlic plant, by the way! 

Just a quick note about these emails.
My life is a little crazy these days trying to manage the farm, the crew, meals, laundry, wedding planning, construction products, irrigation emergencies, blah blah blah. So I apologize for not having this email prepared for you as soon as you get home on Tuesday night. Many of you have been with us for a while and have grown accustomed to the veggies we grow and know just what to do with everything. I encourage you to look under the recipe menu on the White Barn Farm website and search by ingredient. Extra apologies for those of you who don't know WHAT things are until I send this and therefore can't search by its name.  Anyway, there are excellent resources on the world wide interweb - even Wikipedia has good basic info about vegetables. and the Food Network have good websites, too. I welcome you to send in tasty recipes that you discover throughout the season. I do save them and enter them into the website eventually!!!
Thank you all for understanding! I wish you all excellent eating for the week!! 
Posted 6/8/2011 3:18pm by Christy and Chris Kantlehner.
Howdy Vegetable Lovers!
Fresh veggies, eggs, and flowers are at our Roadside Stand right now!
We are now open Regularly for the Remainder of the Season!
Tuesdays, Wednesdays, Fridays 3pm - 7pm
and, as always, Saturdays from 10am -2pm
   HOT TIP: Give your plants water!!! Preferably in the late evening so it won't evaporate immediately.
I'm reminded of the dentist slogan "only floss the ones you want to keep" 
For plants, Only Water the Ones You Want to Keep :)
Fish Fridays!!!!
More good food is hitting the Wrentham Area!!
Jordan Brothers Seafood will be here with their Seafood Truck for every Friday Stand, from 3-7pm.

  • Fresh Haddock, Cod and Flounder from Gloucester to Chatham. 
  • Fresh Day Boat Sea Scallops. Fresh picked native Crabmeat.
  • Local shellfish from Cape Cod to PEI. Oysters, Littlenecks, Mussels and Steamers. 
  • Occasional seasonal products such as Copper River Sockeye Salmon from Alaska, Native Striped Bass Bluefish and Yellowfin Tuna. 
All these products are of the highest quality sourced by Jordan Brothers daily from local boats from local docks along the New England coast. These products will be available (FRESH) packaged nicely in a serving size.
Friday 3:00PM-7:00PM   June Thru October.

Please stop by the truck and say hello
Posted 6/1/2011 9:56am by Christy and Chris Kantlehner.
Hi Tuesday CSA Members!
Thank you for all appearing today, despite the extremely short notice. It was nice to see you all on this true scorcher of a day (again).

Today you found in your share:

1 bunch of Spinach. This lettuce could be chopped for a salad, since it is still tender despite its monstrous proportions. However, it is probably best sauteed w/ garlic and olive oil or in a frittata. Tonight I made a quick dish with onions and chopped leeks, cooked down in olive oil and white wine with dried tomatoes (in the freezer from 2010). I had endeavored on this whole project because I thought I had some leftover cooked pasta to toss in for an instant dinner. Alas, the cooked penne was maybe a week older than i remembered and to the compost it went. And into the pot went Orzo. I stirred it around, let it crackle for a moment and kind of pretended I was making risotto. I rifled around in the fridge and found some veggie stock enhanced with onion peels and asparagus bottoms from the other night (I thought I would make Asparagus soup). The additon of that stock was enough for the orzo to absorb and cook. Then I added a big pile of chopped spinach, let it wilt down, and crumbled some goat cheese on top and turned off the heat. Bueno!!
If you are going to use cooked spinach for a pizza topping I recommed squeezing out the excess moisture. Feta is an excellent companion to Popeye's top vegetable.

1 bunch of Crunchy Royale Radishes. Crunchy and delicious. Either polish them with your T-shirt, twist off the greens and take a bite, or take the classy route. The simplest is to throw them on the mustard greens and call it a salad. Our latest obsession is Brianna's Buttermilk Ranch - an excellent tool for making salads disappear.  There are lots of great recipes from other farms that I just added to our Recipes menu on the website,  If you have a mandolin for thin slicing the radishes that really adds a magical quality. Try them quartered for a crudite or sauteed briefly in butter.

! Bunch of Hakurei Turnips.The whitish orbs with radishy looking green tops.  Very similar to the radishes.  They are wonderful raw. Tender and crispy at the same time.  But they may also be cooked - but briefly, in contrast to their Purple top cousins. I'd follow any recipe for radishes using these.

Tuscan Kale. Also known as Cavolo Nero, Dinosaur Kale, Lacinato, Toscano, and who knows what else. I recommend sauteeing rinsed, coarsely chopped kale with plenty of olive oil and garlic. Kale makes a wonderful side dish. Check out ideas for kale chips and kale salads on the website. It works great in a brothy soup.

2 Heads of Baby Lettuce. One Butterhead - super for making lettuce wraps. One Lettony - the one that says put me on a sandwich! a burger! I am the perfect crunchy leaf.

3 Heads of Baby Bok Choy. Those little leafy vase shaped veggies.  There is a great recipe for glazed bok choy. It is a natural for a stir fry - I usually cut across the base to get little half moons of stem to throw in earlier and then more coarsely chop the greens to add later. Several folks have recommended a crunchy raw bok choy salad.

1/2 pound bag of Mustard Mix. Wash. Spin. Salad.

a couple Spring Leeks. Chop and throw in the pan when you would use an onion. White wine helps them soften faster and adds good flavor.

2 Green Garlic. Use the white part just like garlic. This is the immature garlic plant. At this stage it is tender enough to dice up and use fresh. The big green tops could go in a stock pot. Or try making green garlic aioli.

1 Bunch of Fresh Chamomile. To keep you guys on your toes! In the spirit of being forced to try new things here is this week's herb! Also, we thought the cilantro was still a little small :) Chamomile is a wonderful aromatherapy if you want to just stick it in a jar on the kitchen table. The second easiest use is to pop off the flowers (the part you use) into a cup of hot water to make chamomile tea. You could throw some in a sachet in your bathtub of hot water for a relaxing bath. Put some in a tea ball in some honey and gently heat to make chamomile scented honey. Matt at Chez Pascal has been infusing the flowers into cream and making ice cream.  You could pack the flowers into a small jar and cover with olive, almond, or grapeseed oil, shake it around every few days. Strain after about 10 days and you have a relaxing massage oil.  I packed the flowers into a jar and covered it with Everclear (got to head over the border to get it!) and I'll shake it once in a while, strain after ten days and add simple syrup to make a liqueur to wow my friends after a dinner party. I guess this is also called a tincture. So you could put it in little dropper bottles and consider it medicine to help you sleep or relax. Simple syrup! Just chamomile flavored simple syrup is a great idea. I'm thinking it could enhance a glass of prosecco or you could make some fancy cocktail. Be creative. If you want to dry the flowers for tea later, hang the whole bunch upside down in a well ventilated area out of the sun. when they're dry, pop off the flowers and store in an airtight jar.

Posted 5/17/2011 3:13pm by Christy and Chris Kantlehner.


Hi Again! Even in this cool and misty/rainy weather, garden plans can be made . . . Doesn't a hot cup of tea with honey and a fresh notebook and pencil to sketch out what to plant this year sound kind of good? So does a nap! Well, we are sure to make it through this spring dampness and into some glorious summer sunshine.  We managed to get our earliest planting of tomatoes in yesterday and the salad greens are loving life! There is hope!  Can't wait to see you all soon! :)   chris and christy

This is the
last reminder that our Plant Sale is this weekend!
May 21 & 22, Saturday and Sunday 10am - 4pm.
The latest inventory is posted on the Plant Sale page of our website,
Saturday only, Floyd from Burnshirt Valley Farm will be down with pork to sell from his farm in Barre and grass-fed beef from his neighbor, Dave.  
Both Saturday and Sunday, Franklin Honey will have their local honey and bee products available. Sheldonville Roasters wlll have fresh-roasted coffee beans for sale.  Even White Barn will have some spring produce! 
Sunday only, T's Greens, operated by our former apprentice Tyler Harris of Franklin, will have sprouted lentils, wheatberries, mung beans, and garbanzos, as well as buckwheat greens and pea shoots.

We are proud to announce our Second-Ever Farm Dinner Sunday, June 5th!

A commitment to using local, seasonal produce is rooted in the psyche of the husband and wife owners of Chez Pascal, Kristen and Matt Gennuso, and displays prominently on their menu and most of all in the incredible quality and freshness of the ingredients that arrive on your plate. We have been honored to provide Chef Matt with produce from White Barn Farm for the past three seasons. From our experiences celebrating special occasions in the cozy dining room to sampling tidbits that Matt shares with us standing at the back door as we deliver produce, it has become clear that Matt is a creative genius. Certainly my descriptions can't describe it adequately, but he has an amazing sense of balance, complementary textures and flavors, and everything is always prepared to perfection. For any foodies that can't make it to our farm dinner, I highly recommend seeking out Chez Pascal, located on Hope St. in Providence.


We will begin at 4pm with a stroll around the farm and then sit down for a 3 course dinner prepared by Matt Gennuso  at 5pm.  The event is BYOB.   Seating will be very limited.  The price is $85 per person which includes the dinner, tax and gratuity. 
Reservations will be taken with a credit card, non refundable, by Chez Pascal at 401-421-4422.
Bon Appetit! 


FIREWOOD: Amy Cracco, a CSA member here at White Barn Farm has a large piece of land in Cumberland (upon which she plans to build an energy-efficient home soon). They have a lot of firewood that is cut and split and available for sale.  All prices include delivery within ½ hour from Cumberland Hill, RI.  

Contact Amy at 401-316-1268.    $295 / cord      $175 / ½ cord    $105 / ¼ cord


Posted 5/12/2011 6:13am by christy raymond.

Hi again everybody! Thanks for all your nice wishes!!! What's Happening? The perfume of lilacs is in the air. Our potatoes are planted. The winter rye has been plowed under. The greenhouse is bursting at the seams, and the little chicks are growing at a tremendous rate!

This email is to announce our first public appearance this year! White Barn Farm will be among 17 Garden Exhibitors at the Save the Bay event this Saturday morning. We plan to bring plenty of fresh arugula, mustard mix, and spinach, little kale, as well as a spattering of scallions, radishes, and leeks. Our earliest planting of tomato seedlings will be available (many are determinant, meaning they set most of their fruit at once, but remain bushy rather than vining endlessly upwards so they're good for containers or your earliest tomatoes in the garden). It's sure to be an interesting and informative event. And you'll be in Providence so you can stop for a great cup of coffee and pastry or pick up some amazing antipasto ingredients at Venda Ravioli on Federal Hill. We'll be indoors, so don't fret if it's raining!                                           

 Save The Bay’s Fourth Annual Green Landscaping Workshop and Bayside Farmer’s Market

·       Have your soil tested for acidity

·       Learn about drip irrigation

·       Design a rain garden

·       Create a bird-friendly backyard

·       Shop for organic fruit and produce, garden items and fresh honey.


WHERE:                            Save The Bay Center

                                       100 Save The Bay Drive



WHEN:                              Saturday, May 14

                                       9 a.m. to 12 p.m.


RESERVATIONS:              Admission is free but advanced reservations are required if you would like to purchase a rain barrel or compost bin. To reserve a rain barrel go and to reserve a compost bin or for more information, call Marci ColeEkberg at 401-272-3540, x113 or



Where did food originally come from — back before there were supermarkets…?
Join the Wrentham Open Space Committee and renowned naturalist and forager Russ Cohen for an enlightening slide presentation on Tuesday evening, May 17, followed by a fun afternoon hike of outdoor discovery with Russ on Thursday afternoon, May 19.  Russ will show the curious and the hungry how to find edible plants growing wild – right in your own neighborhood!
Mark the dates:
Slide Presentation on Tuesday, May 17, from 7 to 9 pm in the Public Safety Building Meeting Room.
Outdoor Forage on Thursday, May 19, from 6 to 8 pm at White Barn Farm on South Street.
We’ll be foraging in uncultivated areas of White Barn Farm (because “foraging” means finding foods that nature planted).  If you can carpool to the farm, it would be greatly appreciated.  Parking is directly opposite the farm, at the farm stand.
This presentation is open to all, and is recommended for adults and children over 8 accompanied by a parent.  Remember that some plants can be poisonous, and parents are advised to caution their children. 
Russ Cohen imparts a respect for nature that extends into your immediate environment in a way that will connect you with your roots… and your leaves, too! 
This presentation is made possible by a grant from the Sweatt Fund. 
For more information, call Barry Kassler of the Open Space Committee
at 508-384-7733.