Week 2: 2026 Summer Share
- Jun 16
- 4 min read
June 17 through June 21
We hope you all enjoyed your first week of the Summer Share!
If you're finding that your family could use even more farm-fresh produce each week, there's still time to upgrade from a Half Share (4 items) to a Full Share (8 items). Ready to upgrade? Simply click the link below and start bringing home even more of your favorite farm-fresh produce each week!
This summer we are thrilled to announce a new CSA add on- Golden Hive Ice Cream! There is still time to add an Ice Cream CSA Share on to make your summer even sweeter. Join in on the extra fun and get a rotating selection of flavors each week.
This year, we’re proud to partner with the Wrentham Food Pantry to help provide shares to local families. Our goal is to make farm-fresh food accessible to all. There’s still time to contribute and help us reach our goal—click here to donate.
Summer Share Week 2
Half Share 4 Items *still time to upgrade!
Full Share 8 Items
WBF Grown Produce
Bag of Arugula
Bag of Spicy Salad Mix
Bag of Super Smoothie Wild Greens Mix
Bag of Garlic Scapes
Head of lettuce
Head of Frisee or Escarole
Head of Napa Cabbage
Bunch of Dill
Bunch of Cilantro
Bunch of Mint
Bunch of Parsley - Check out the recipe below
Bunch of Kale
Bunch of Asain Greens
Bunch of Swiss Chard
Bunch of Beets- Limit 1
Bunch of Radish- Limit 1
Egg Share: Lilac Hedge Farms Dozen
Mushroom Share: Gold Oysters
Try this recipe: Maitake Mushroom Buffalo 'Wings'
Mushroom pick up is Wednesday - Sunday
CSA Sale of the Week:
$1 of all WBF Hot sauce
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!
CSA Recipe of the Week:
This weeks CSA recipe of the week is brought to us by Madonna O'Brien, a CSA member and friend of the farm. This weeks recipe highlights one of our favorite herbs: PARSLEY!
Aglio e Olio
Ingredients:
2 16-oz packages of Pasta
6 Tb Olive Oil
8-10 Cloves of Garlic Minced
1 and 1/4 Cups Fresh (or Frozen) Peas
Salt to Taste
9Tbs Chopped Fresh Parsley
3/4 Cip Grated Romano or Parm
Instructions:
Cook pasta according to package directions until al dente.
While the pasta is cooking, warm the olive oil in a large stockpot over low to medium heat. Add the garlic and cook briefly until fragrant, being careful not to brown it.
Turn off the heat.
Place the peas in a strainer and briefly dunk them into the boiling pasta water until heated through and bright green.
When the pasta is done, drain it, allowing a little pasta water to cling to the noodles.
Add the pasta and peas to the garlic-oil mixture. Toss well to combine.
Stir in the parsley.
Sprinkle in the grated Romano cheese and mix thoroughly until evenly distributed. Serve immediately.
Possible Variations: Add your favorite summer vegetables, such as broccoli, summer squash, zucchini, sliced carrots, or green beans. Blanch the vegetables briefly in boiling water until tender-crisp, then drain and add them to the garlic-oil mixture along with the pasta and peas.
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 under the farmstand tent located at 431 South St, Wrentham, MA.
Summer Shares run from June 10th 15 pickups June 10 - September 20
Come any time the Farmstand is open Wednesday - Sunday 10-6.
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.
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