2025 Summer Share: Week 5

July 9 through July 13

Yes, once again nearly 95% of the produce in this week’s Summer Share is coming straight from White Barn Farm! 🌱🙌

Our Pick Your Own Flower Fields open July 16th—and they’re better than ever! This is your last chance to grab a Flower Bundle Card—sales end this Sunday. Don’t miss the chance to fill your home with fresh, hand-picked blooms all summer long!

Miss the Fall Share deadline? Good news—we still have about 10 shares left! If you thought you missed out, swing by the farmstand this week to grab yours before they’re gone.

Summer Nights at the Farm returns this week! Where else can you pick up your share, sip local beer, and enjoy live music all in one place? Join us for a perfect summer evening on the farm.

This Week's Summer Farm Share 

Full Share- 8 Items

Half Share- 4 Items

All items grown at WBF unless otherwise noted.

Bags of Greens

Lettuce Mix

Arugula

Bunches

Beets - limit 1

Salad Turnips

Scallions

Baby Onions

Kale- limit 1

Baby Carrots

Herbs (Mix n Match x2)

Parsley

Fennel

Basil

Heads

Frisée

Escarole

Radicchio x2

Quarts/ Pints

Quart Beans

Units

1.5lbs of Summer Squash and Zucchini (mix n match)

1.5lbs of Cucumbers mix n match

.5lbs loose Super Salad Mix (make a big bag salad mix to take home)

Bagged Items

Garlic Scapes

Egg Share: Lilac Hedge Farms Dozen

Mushroom Share: Blue Oysters

Try this recipe: Homestyle Blue Oyster Mushroom Bolognese

Mushroom pick up is Wednesday - Sunday

CSA sale this week:

10% off our tomato sauce products- Ooma Tesoras (great for quick meals, add in garlic scapes and basil to spice it up)

Represent WBF! Share members always receive 10% off WBF swag- ask today!

We’re excited to partner with Basecamp FitCo to bring our CSA members an exclusive bonus! All active CSA members now get 15% off memberships, classes, and private sessions at this premier fitness studio—perfect for busy professionals looking to reach their health goals while fueling up on fresh, clean food. Email hello@basecampfitco.com to take advatange of this special offer!

Farmer Chris Recipe of the week:

Grilled Mediterranean Salad

1. Chop- Zucchini, Summer Squash, Green Onion, Mushroom (RI Mushroom Company)

2. Coat with olive oil

3. Season with salt and pepper

4. Grill those items

5. While those are grilling chop- cucumbers, tomatoes (Freedom Food Farm), parsley

6. When those items are grilled to your liking combine in a large salad bowl with cucumbers and tomatoes

7. Add in more olive oil, salt, pepper, balsamic vinegar, olives

8. Finish with sea salt feta (Narragansett Creamery) and chopped parsley

   This salad is full on White Barn, enjoy and be grateful for local food!

Upcoming Events:

• August 16- Watermelon Wobbler 5k: Register Here

• October 25- Pumpkin Pacer 5k: Register Here

• Interested in becoming a vendor at WBF: Apply Here

Storage Tips

• Greens and Herbs: Store best in your refrigerator. Keep in a closed plastic bag. If ever feeling overwhelmed by greens, pop a bag in your freezer! They can be used frozen in smoothies or into anything you are going to cook like soups or stews.

• Tomatoes: Store at room temperature.

• Onions: Store onions in a cool, dry, well-ventilated area. Maintain storage temperature of 45-55°F. Do not wrap onions in plastic or store in plastic bags. A lack of air circulation will reduce shelf life.

• Potatoes: Should be stored in a cool, dark place with good ventilation. A temperature range of 45-50°F is ideal. Avoid storing them near onions, as both release gases that can accelerate spoilage.

• Root Vegetables: Wrap unpeeled and unwashed in a dry paper towel, and store them in an airtight food storage container or bag. Store in the coolest part of your refrigerator.

• Sweet Potatoes: These will keep well on your counter for at least a week. For longer term storage, keep your sweet potatoes in a paper bag or basket in a kitchen cabinet, pantry, or basement. Choose a cabinet that's not near the heat of your oven. A spot closer to the floor will be cooler. Sweet potatoes prefer a temperature between 50 and 60 degrees.

• Winter Squash: store in a cool, dry, well-ventilated location. Storage temperatures should be 50 to 55°F. Do not store squash near apples, pears, or other ripening fruit. Ripening fruit release ethylene gas which shortens the storage life of squash.

Pick up Procedures for Summer Shares

• Pick up in our Farmstand Tent located at 431 South St, Wrentham, MA.

• Summer Shares last 15 weeks and run from June 11th until September 21

• Come any time the Farmstand is open Wednesday - Friday 10-6, Saturday- Sunday 10-4.

• Choose 8/4 items on the list.

• You can choose multiples of an item unless otherwise noted.

• Please consider bringing your own bags or boxes.

• Bring items to the register for the Farmstand Staff to check you off and record your choices.

• All items on the list will not necessarily be available at all times in the week. We will always have a great variety for you to choose from.