Week 4: 2026 Summer Share
- 5 days ago
- 4 min read
July 1 through July 5
UPDATED HOLIDAY AND HEAT HOURS:
Wednesday 10-6
Thursday- Saturday 10-2
Sunday 10-6
We hope you have a safe and happy holiday weekend! Thank you for bearing with us this week as we navigate the incoming heat wave. To help keep both our customers and staff safe—and to ensure our produce stays as fresh as possible—we've adjusted our hours during the hottest part of the day. We appreciate your understanding and support!
Due to popular demand, we've reopened CSA Share Upgrades! If you're currently enjoying a Half Share (4 items), you can now upgrade to a Full Share (8 items) and bring home even more fresh, seasonal produce each week. It's the perfect way to make the most of the summer harvest!
Love eating local? Keep the farm-fresh goodness going this fall! Sign up for a Fall CSA Share before the August 1st deadline to reserve your spot for another season of delicious, locally grown produce. And don't forget to check out our CSA Share Add-ons!
Fall brings an entirely new harvest to your table, featuring crisp greens, colorful root vegetables, winter squash, and other hearty favorites perfect for cooler days.
Thank you for supporting local agriculture—we're so grateful to have you as part of our farm community. Have a wonderful Fourth of July! 🌽🍅🌻
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 4
Half Share 4 Items *still time to upgrade!
Full Share 8 Items
WBF Grown Produce
Bag of Super Salad Mix
Bag of Garlic Scapes
Bag of Basil Tips - Limit 1
Head of Lettuce x2
Head of Frisee
Head of Fennel
Head of ANY Cabbage
Bunch of Parsley
Bunch of Kale
Bunch of Swiss Chard
Bunch of Beets- Limit 1
Bunch of Fresh Onions- Limit 1
Pint of Pickling Cucumbers - Limit 1
2 Slicing Cucumbers - Limit 1
1 Summer Squash or Zucchini- Limit 1
Basil Plant (2 inch pot)
Egg Share: Dozen Azuluna Eggs
Mushroom Share: Shiitake
Try this recipe: Shiitake Ceviche
Mushroom pick up is Wednesday - Sunday
CSA Sale of the Week:
This week our CSA members can take advantage of 3 exclusive deals!
$4 Half Pint Pea
$7 Hot Sauce
$20 Tomato Plant
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:
Cucumber and Dill Salad
Made with all WBF Porducts:
Dill
Unagi Cucumber
Adam Gherkin Cucumber Purplette Onions (mini red)
Graza Olive Oil
Cape Cod Sea Salt
Steps:
This recipe is brought to you by Farmer Chris check out our socials for a video with step by step instructions!
Slice, chop, drizzle, and add salt. Let marinade overnight (2 hours minimum) and enjoy.
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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