Hello Farm Community! Here is a reminder that White Barn Farm is still open! We have tons to eat here. Lots to cook! Some to decorate! Some to flavor! Some to eat raw!! Please stop by and stock up!
We are still open Tuesday to Friday: 10am to 6pm and Saturday: 10am to 2pm thru 10/31
Halloween is our last Saturday under the tent and we traditionally have a "Harvestween" Celebration. The farmstand will still be from 10am to 2pm, but perhaps with some special guests, pedal powered root-washer demo, and a bake sale to support the 4Paws Animal Shelter. Beginning in November we switch to just Fridays and Saturdays, in the barn, until 12/19. That will be Fridays 10 to 6 and Saturdays 10 to 2. There is also some scuttlebutt going around about renting the upstairs of An Unlikely Story book store in Plainville on Saturday, December 12th to share a winter market day with our wonderful local crafters - pottery, handmade clothing, and whatnot.
We had our first frost over the weekend so we were scurrying like mad on Saturday to get things harvested and into cold storage and to cover the hardier crops like spinach, bok choy, radicchio, etc. This week is the last week of our Boxed CSA program - the 22nd share of the season. Stay tuned for info about an upcoming Fall Box - available for purchase on a first come first served basis.
This is a wonderful time of year for roasting vegetables. Experiment with different shapes, thicknesses, and combinations to find your favorite textures. I love it all - fennel, onion, potato, carrot, sweet potato, garlic, celery root, even hunks of kohlrabi. You can fill your oven with winter squash one day and then scoop it out and puree. You can freeze it in pint or quart containers to use now or later for baked goods, pancakes, veggie lasagna filling, homemade gnocchi or ravioli, a cheesy pumpkin baked pasta, a soup, a side dish, the sky is the limit!
With all the richness of fall comfort food, the body craves greens and bitter flavors to balance it out. Our kale and swiss chard are going strong. We have broccoli raab, which is traditionally blanched, then sauteed with garlic, olive oil, and crushed red pepper if you like spice. We also have tender spinach and mustard mix while it lasts today. Bunches of arugula for a chopped arugula salad, lettuce, radicchio and red cabbage to slice thin and add to the mix.
Don't forget it is Seafood at the stand today! Tuesday 2pm to 6pm. Jordan Brothers Seafood has brought wonderful, high quality seafoood and we have dill, parsley, fennel, bok choy, shallots, onions and garlic to name a few herbs and veggies that go great with seafood! We've got cabbage and cilantro if you are feeling the fish tacos. Even ruby red radishes to add authenticity to your taco plate and zing to your salad!
Thank you all so much for continuing to support us even outside of the "popular vegetable" season of cucumbers and tomatoes. Actually, we are ripening the last of the tomatoes picked from the high tunnel, so tomatoes good for a grilled cheese and tomato or fresh chopped salsa will be available - they are not quite worthy of a caprese salad, but if you eat a slice of tomato on your sandwiches, at least this one was grown right here in Wrentham :)
Enjoy! Look forward to seeing you all throughout the week! What a beautiful, sunny fall day!
the White Barn team
Good afternoon! The season is winding down fast! There is only one week left of boxed CSA. Here is what was included in this week's share:
-Raddiccio-This maroon and white green is commonly used in salad mixes. It has a bitter and spicy flavor. Great as an addition to salad, stew and soup. You can eat this green raw, or cooked.
-3 sweet potatoes-Easy to bake, simply scrub skins and place in oven. Bake at 350 degrees for about 40 minutes, until potato can be pierced with a fork. (Putting potatoes in oven prior to heating enhances sweetness). Try simple baked sweet potatoes with butter, skins can be eaten. Here's another great recipe for sweet potatoes and beets!
-2 yellow onions
-Bunch popcorn-Great as a fall decoration, this popcorn will be ready for popping around mid-December. Here are directions on how to make your own popcorn.
-2 winter squash of your choosing:
-Red kuri-This is the bright reddish-orange squash. Very similar to butternut squash, this has a sweet and mild flavor. Try this easy and delicious recipe for roasted red kuri squash with honey and paprika!
-Delicata-This is the long, yellow squash with green or orange lines. For a healthy take on fries try these crispy delicata squash fries.
-Kabocha-This squash is rounder and flatter than the other varieties. It has a bluish/gray skin. Try roasting it with cinnamon!
-Acorn-This squash gets its name because it resembles an acorn. Another variety of this squash with yellow striped skin was also an option this week. The striped variety is called carnival. Great with cinnamon and apples or try these fall acorn squash cookies.
Good Afternoon! Here is what was included in this week's share.
-Two heads of lettuce
-Pie Pumpkin-Fall is here! For a delicious snack to fit the season here's a recipe for homemade pumpkin pie!
-Butternut squash-This winter squash has a sweet and nutty flavor. Try this Quick Butternut Squash and sweet potato hash.
-Leeks-In the onion family, these are the bunched green stalks. Because you also got potatoes in this week's share we recommend trying this popular Leek and Potato Soup recipe.
-3lb potato-Because this week's share also included kale and leeks you could try this recipe for Mashed potato and Kale cakes.
-Bok Choy-This is a variety of Chinese cabbage, with white stems and large leafy greens. Here's a recipe for Bok Choy with Chile, Garlic and Ginger.
Hey everyone! I feel like I haven't written since high summer melon time! Well, October came yesterday and really let us know by putting a true chill in the air. We are open today, Karen has her down vest on under her raincoat and the crops are ready to sell!! Jordan Brothers Seafood Truck will be here with us on Friday from 2pm to 6pm. Swing by and visit. You just have to be out there for a few minutes and then it's back to your kitchen to start roasting, sauteeing, and simmering, bringing warmth and aroma to your home.
We will continue to be open: Tuesday to Friday 10am to 6pm and Saturdays 10am to 2pm right up until the last day in October, Halloween! It will be getting dark in the evenings but now that we have electricity at the farmstand we have put up a little lighting for that last hour. Beginning in November, we will be open Fridays and Saturdays in the barn until December 19th.
We have all of those delicious dark leafy greens - swiss chard, kale, broccoli raab. Bok Choy has made the scene and we have head lettuce and bunches of arugula to base your salads on.
What I am feeling today is soup! We have plenty of great ingredients for all types of soup! Our onion crops did really well this year so we have plenty of big yellow onions, red onions, shallots, and garlic. I just brought long leeks over to join the party too. Butter, leeks, and onions are just magic, slowly melting down in a pot. To fully experience the wonderful aroma you may have to leave the room or go outside and then come back in. wow! There are potatoes for potato leek soup, winter squash for any variation of butternut squash soup. We have carrots (organically grown) from Vanguarden CSA in Dover. Kale or other greens are wonderful thrown into a brothy soup like chicken soup or a white bean chilli.
Patty just brought in all the herbs so we have plenty of sage, parsley, and cilantro.
There are even still some summer throwbacks - green beans from our last planting of beans, the last picking of field tomatoes and lots of red tomatoes from the high tunnel. we have tomatillos for a green sauce if enchiladas sound good - i like to do chicken and swiss chard and cheese with a salsa verde. We have hot peppers to make chilli or other spicy dishes.
We have all types of cabbage and if you are not in the mood for a slaw, try it cooked! Andy's Really Yummy Cabbage with Butter
We cannot thank you all enough for being part of this farm! Even though it is chilly and wet, that could lead to some indoor comfort and warmth, fueled by good food grown right here in Wrentham without any chemicals! Hope you all get cozy this weekend!
Hope to see you soon!
Christy, Chris, and the White Barn Crew!
Happy fall everyone! This is what was included in your CSA box for week 19:
-kholrabi-This light green veggie is pictured next to the pepper pint in the above image. To eat simply peel the skin off. Kholrabi is a great healthy snack. Delicious sliced up raw with veggie dip or hummus. Kholrabi is also great sauteed. Or try this Thai-inspired Napa and Kohlrabi slaw recipe.
-pint of cherry tomatoes
-pint of mixed sweet peppers
-carnival squash- This squash is striped. Here's a guide to roasting winter squash. This is a simple and delicious addition to a meal.
-acorn squash-This squash got it's name from it's resemblance to an acorn. This is the mostly dark green squash you got this week. Winter squash is great paired with sweet foods, such as cranberries and apples. Try this red quinoa with acorn squash, pecans and cranberries.
-fennel-This crunchy bulb is a member of the carrot family. It has an aroma similar to licorice when raw. Fennel is great in a saute with carrots or roasted in the oven. Try this Fennel, orange and arugala salad!
-two heads of lettuce (one red leaf and one green leaf)
-swiss chard-These are the bundled, large leaf greens. Here's a recipe for sauteed swiss chard.
Hello Everybody! Fall is in full force, with the official start of the season tomorrow, September 23rd. The crops are definitely transitioning. Cucumbers have stopped. There are only a few summer squash still producing, Basil is done, Tomatoes have slowed down. Cabbages are picking up. Fennel, Escarole, and Frisee are joining the party, Winter Squash is ready. It's official, you can put a pumpkin on your doorstep. Happy Equinox tomorrow!
In this week's box you have:
1 lb of Broccoli. Our broccoli crop is looking pretty rough this season. Some combination of factors lead to way more pests than usual. We are going to have to rethink our fall brassica crops in the future. We considered leaving it out of the share, but decided that there is still good food there, and if you read this explanation, you should be able to enjoy your local, organically grown broccoli. We did our best to soak the heads in water to remove caterpillars, but it is a good idea to cut it into florets so you can really see inside the heads, then soak your broccoli in salt water while you get other things going in the kitchen. The good news is that fresh broccoli, picked when it is ready is exceptionally delicious. Chris blanched some florets in the water we were using to cook pasta and then tossed it with fresh squeezed lemon juice, a drizzle of olive oil, salt, pepper, and grated parmesan cheese. It tasted fabulous. Broccoli stems are an overlooked and tasty part of this veggie. Just cut away the outer peel with a knife or veggie peeler, than cut into pieces to blanch right alongside the florets, cook in a stir fry, shred for a slaw, put into a soup, etc. Green Monster Soup
2 lbs of Yellow Onions. Our onions are looking great this year! We planted our onion starts on biodegradable plastic mulch this year, mulched the pathways with leaves, gave it one big handweeding, irrigated as needed, and seem to have the best looking onions we have ever grown. These yellow onions will store well in a basket at room temperature. They probably do not want to stay in the plastic bag. Storage onions want to be in a cool, dark place for maximum storage time. If you are like us, though, these onions will be somehow used in a meal every night and not stick around at all. Try grilling or caramelizing these puppies to really feature them.
1 Spaghetti Squash. Good old Martha Stewart has a wonderful Seasonal Produce Guide and handles the basics of roasting spaghetti squash in order to get flaked into its spaghetti like strands. From there, you can use it like pasta, or just add salt, butter, and cheese and serve as a side. There are recipes for spaghetti squash hash browns out there. Let your imagination be your inspiration!
1 Delicata Squash. One of the sweetest winter squashes, cut in half lenthwise, scrape out the seeds with a spoon, and bake in the oven until fork tender. I like to put down a piece of parchment paper on a baking sheet and put the cut sides face down at first, then turn them over when almost done and add seasonings at that point. You could do butter and maple syrup or brown sugar or honey with cinnamon and nutmeg or go savory with sage, rosemary, thyme, or even a curry blend. Others like to bake in a baking dish with an inch of water at the bottom, cut side up, with seasonings in the middles at the outset. The thin skin of these winter squash is edible if you want to roast thin half moons or dice for a non-pureed squash soup or other stew.
1 Bunch of Arugula. Warm Pear and Arugula Salad with Grilled Onions. This arugula can almost be considered an herb. You could finish a pizza with some chopped arugula (tossed with some olive oil, s & p, if you like). It can go into a salad or finish a cheesy pasta bake, or go into a pepperoni and cheese quesadilla. Chopped arugula is great in a grain salad, as well. A classic in Abruzzo, Italy, was boiled and drained Farro, arugula, lemon, olive oil, salt, and curls of shaved parmesan.
1 Bulb of Garlic. We have finally sorted our garlic, put aside the bulbs we will plant for next year's crop, and now can begin to distribute this staple of taste in the kitchen. We hope you enjoy the quality of this fresh hardneck garlic!
1 Quart of Poblano Peppers. These are hot peppers! Removing the seeds and cooking them tends to make them much milder, but you might not want to try them if you cannot handle spice. Martha Stewart has a fairly wide range of recipes for poblano peppers, but the most familiar may be Stuffed Poblanos (Chile Rellenos). Karen made a quinoa and veggie stuffing for her poblanos a few weeks ago:
3 Heads of Lettuce. I recommend washing and spinning all three heads so they are ready to use all week.
1 Bunch of Curly Green Kale. Perfect opportunity to use that garlic! Slice a clove of garlic, add to olive oil heated in a big pan, add a pinch of salt, when it smells great, add the kale, more finely chopped stems first if you choose to use them, then coarsely chopped greens next. Remove from heat when the greens are a vibrant bright green - don't let them turn army green, unless you like that sort of thing. If you want to feature kale in a meal, try this idea: Creamy Polenta with a Kale and a Fried Egg.
Good Afternoon! The season is winding down with only five more weeks left for the share. We have some delicious new veggies in this weeks CSA share.
Here's what was in this week's share:
-2lb beets-A sweet addition to any meal. These beets don't even need to be peeled. Simply wrap in foil with olive oil and bake for about an hour (they are done when you can pierce them with a fork). Then simply slice and enjoy. If your prefer them without skins you can boil them on stove-top and you will be able to slide the skins easily off (Using gloves, they will be hot!) Try this Beet Salad recipe with Honey-lime Vinaigrette (with cooked or uncooked beets, depending on taste): You'll need 6 cups of salad greens, about 4 beets (peeled and shredded or thinly sliced), 1/2 small red onion, 3/4 cup crumbled feta, 1/2 cup sunflower seeds. For the vinaigrette; juice from one lime, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 cup olive oil, salt and black pepper to taste. TO PREPARE: place greens in serving bowl with beets and onion. sprinkle feta and sunflower seeds on top. Whisk together all ingredients for vinaigrette. Pour over salad and toss. Allow to sit in refrigerator for 15 minutes before serving to blend flavors. (Recipe taken from Farm Fresh and Fast)
-3 heads of lettuce-This week's share included 3 different kinds of lettuce; Nevada (Longer, entirely green), Magenta (Red tips, ruffled leaves) and butterhead (round, green). The options for use of greens are endless. Since beets were included in this week's share check out this Roasted Beet and Carrot Salad.
-Quart of tomatoes- We are fast approaching the end of tomato season. Enjoy!
-Heirloom tomato-We included one specialty heirloom in this week's share as the season comes to an end.
-Red Russian kale: This type of kale has a sweet juicy taste. Be sure to de-stem before using. Try making crispy roasted kale for a snack or appetizer. Cut the kale into bite-size pieces, removing the stems. Preheat oven to 400degrees. Place kale in large bowl and drizzle with desired amount of olive oil, rubbing oil into leaves with hands to ensure even coating. Toss with salt and pepper. Transfer kale to a baking sheet in a single layer. Roast until crispy (about 8-10min). Serve after allowing to cool or store in airtight container. Recipe taken from Farm Fresh and Fast
-Scallions-Also called green onion, these onions are utilized for their leaves. Much milder than other onions they can add subtle flavor to many dishes cooked or raw. Try adding them to salsa or sauce. Scallions are great in a seafood dish. For other ideas check out this Kale salad.
-Kohlrabi-This round purple veggie resembles a dragonfruit. Delicious chopped up raw, this veggie can also be roasted with other vegetables or steamed. For a healthy snack chop up kohlrabi (removing outer skin before eating) and dipping into your favorite hummus. Another one to try using your beets is this Beet and Kohlrabi Slaw.
-Spaghetti squash- This yellow, oval shaped squash gets its name from its resemblance to spaghetti once cooked. Delicious and easy to cook! Any meal you would make with spaghetti you can substitute spaghetti squash in. I recommend baking in the oven. Preheat to 425 degrees. Slice squash in half, remove seeds and place sliced ends down in baking pan with water (only enough water to cover the bottom of pan). Cook about 40 minutes (The longer you cook the softer the "spaghetti"). Squash is ready when you can pierce with a fork. Remove and scrap out insides of squash with a fork. The scraping will produce long thin strands of squash. Enjoy with sauce, olive oil or other veggies!
Good afternoon! Here's what was included in this week's share.
Arugula- This zesty green is individually bagged in your share. Arugula is a great addition to any salad or pesto sauce.
Quart of tomatillos- Love dessert? Try Strawberry Tomatillo Crisp. Remove the husks and chop up entire quart of tomatillos. Cook in saucepan over low heat (10-15mins), stirring in 1 cup of sugar and 1/2 teaspoon of salt as tomatillos cook. Combine 3 teaspoons of cornstarch with 3 tablespoons of water in separate bowl then stir in with tomatillos until mixture thickens. Remove from stovetop and allow to cool. Heat oven to 375 degrees. Spread filling in baking pan of your choice. Top with strawberries and bake 5-10 mins. Serving suggestion: with icecream!
*You can make a crumb topping for this as well by mixing 4 tablespoons of unsalted butter, 1/2 cup flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1 teaspoon of cinnamon and 1/2 teaspoon of grated nutmeg until crumbly. Add to top before final bake. (Recipe from From Asparagus to Zucchini, sold at farm-stand)
Onions- Delicious sweet onions. Try these Stuffed Zucchini Boats for a healthier take on pizza
Two melons (of your choice) - Red or yellow watermelon and Cantaloupe
Hungarian HOT wax peppers- These peppers are hot (they fall about midway on the Scoville scale)! These would be great sliced and thrown on top of nachos or pizza. These are also great pickling peppers!
Pint of cherry tomatoes- For a healthy snack try halving these and combining with diced cucumber, feta and hummus. Dip into this mix with your favorite veggies or crackers.
Cucumber- Had enough cucumber in your salads? Try this amazing Crisp Summer Squash Slaw to throw onto your favorite veggies.
Head of lettuce
Escarole- This is the larger leafed green included in your box. It's leaves are a bit more jagged than those of the lettuce. Looking to try something new? Try this Spicy Moroccan Chickpea recipe.
Assorted heirloom tomatoes- Several assorted heirlooms, including green zebra (striped green) and black prince (dark purplish brown). These heirlooms ripen very quickly so be sure to enjoy them before they soften too much.
Good Afternoon! What beautiful summer weather we've had this week, a great start to September!
Here's what was included in Week 15's CSA boxes, enjoy!
-Pint of mixed sweet peppers-This pint contains only sweet peppers. A great way to get a variety of flavors in your meal! Try this Ratatouille recipe (sub bell peppers with chopped sweet mix).
-Quart of tomatillos- This green fruit is in the tomato family. Be sure to remove outer husk before eating or cooking as it is not edible. A popular treat made with tomatillos is salsa verde, give it a try! Simply saute olive oil, tomatillos, jalapenos and onions in a skillet on high until caramelized (3-4 minutes). Put in food processor with garlic, cilantro and lime juice. Chill until ready to eat.
-Pint of cherry tomatoes- A great addition to lunch during this busy back-to-school time. Try including them in this Greek-Style Chicken Wrap. For those who don't eat meat simply sub out the chicken for some extra veggies!
-Basil-This fragrant herb would be great in a pesto sauce! I recommend this Basil Pecan Pesto.
-Head of Nappa Cabbage- This light colored cabbage would be delicious in a stir-fry or coleslaw. Try this Asian-style coleslaw!
-Frisee- This leafy green is a wonderful addition to a salad! Try mixing it in with other greens to make a cranberry, walnut salad with apples.
-Onions- These can be used in many recipes, including those mentioned above!
-4lb bag of red slicing tomato-These juicy slicing tomatoes would be delicious in a homemade salsa, or maybe as that extra push to make that sauce you've been thinking about having in store for the colder months!
-Mix and match two melons (Cantaloupe and watermelon) -For an easy and healthy snack that can be stored try making watermelon sorbet! Easy two step process; dice up watermelon and discard seeds. Place in a bowl in freezer. Once the melon is frozen take it out and in intervals blend it in the blender or food processor (I recommend adding berries and peaches or your favorite fruit!). Once the batch is blended return to bowl and re-freeze. In a couple of hours you will have a sweet and refreshing snack!
Here's what was included in this week's CSA boxes:
-Two heads lettuce- Looking to try something different with your lettuce? Try this amaranth tabouli recipe that you can use your parsley in too.
-Alisa Craig onions- These mild onions have a yellow skin. Try including them in this salsa recipe.
-Two large eggplant- For a new take on lasagna, try this yummy eggplant lasagna recipe.
-Mix of specialty sweet peppers- This mix would be wonderful in a colorful stir fry or try this recipe for a zesty spaghetti sauce.
-Parsley- This is sure to spice up any meal! For a great summer snack try this garlic hummus recipe.
-Cantaloupe- This tan melon is ready to eat when you can smell its sweetness through the skin. Great as an addition to breakfast, or as a snack! We recommend slicing it in half, scooping out the seeds and serving with ice-cream in the middle.
-Watermelon- This green-skinned melon may be yellow or red on the inside, depending on what variety you selected. Both varieties are sweet and juicy! In addition to being a great summer snack, watermelon is rich in water and sure to help you keep hydrated on a hot day!
-Box of tomatoes- We tried to include red slicers and an heirloom in each of these 8lb boxes. These tomatoes are ready to be used! Great on a sandwich or salad, check out this homemade pizza recipe!