Week 5: 2026 Summer Share

July 8 through July 12

We're back to our regular hours this week! ☀️

Thank you for bearing with us as we navigated the holiday and last week's heat wave. We appreciate your patience and understanding as we worked to keep our staff, customers, and produce safe.

Join us Wednesday through Sunday, 10:00 AM–6:00 PM, to pick up your CSA share and stock up on fresh produce. Or join us Thursday for our first Summer Nights Beer Garden and pick up your share until 6:45 PM and take in the sounds of the summer with us. We can't wait to see you at the farm!

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! 🌽🍅🌻

Fall Shares

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.

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Summer Share Week 5

Half Share 4 Items

Full Share 8 Items

WBF Grown Produce

Bag of Super Salad Mix

Bag of Garlic Scapes

Head of Radicchio

Head of Fennel

Head of ANY Cabbage

Bunch of Parsley

Bunch of Dill

Bunch of Kale

Bunch of Swiss Chard

Bunch of Beets

Bunch of Fresh Onions- Red Long Tropea

Pint of Pickling Cucumbers - Limit 1

1.5 Lbs Slicing Cucumbers

1.5 Lbs Summer Squash and Zucchini (mix and match)

3 Sunflowers- Limit 1

1 Herb Plant- Pick From: Rosemary, Thyme, Lavender, Lemon Verena, Choves, Sage, Oregano

Egg Share: Dozen Azuluna Eggs

Mushroom Share: Crimini

Try this recipe: Rustic Baby Bella Marsala Fettuccine

Mushroom pick up is Wednesday - Sunday

CSA Sale of the Week:

$4/ Bag Broccoli

$7 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:

Easy Fridge Pickling Recipe

Ingredients

• 2–3 cucumbers, sliced into rounds or spears

• 4–5 sprigs fresh dill

• 2 cloves garlic, smashed

• 1 cup white vinegar

• 1 cup water

• 1 tablespoon kosher salt

• 1 tablespoon sugar (optional, for a touch of sweetness)

• 1 teaspoon whole black peppercorns

• ½ teaspoon mustard seeds (optional)

• ¼ teaspoon red pepper flakes (optional, for a little heat)

Instructions

1. Pack the cucumbers, fresh dill, and garlic into a clean quart-sized jar.

2. In a small saucepan, combine the vinegar, water, salt, and sugar. Heat just until the salt and sugar dissolve—no need to boil.

3. Pour the brine over the cucumbers, making sure they are completely covered.

4. Add the peppercorns, mustard seeds, and red pepper flakes, if using.

5. Let the jar cool to room temperature, then seal and refrigerate.

Best enjoyed after 24 hours in fridge (2-3 days prefered.)

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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 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.