Week 8: 2026 Summer Share

July 29 through August 1

Updated hours: we are now open on Tuesdays for shopping from 10AM-3PM. Please note CSA Shares can ONLY be picked up Wednesday through Sunday.

Join us this Thursday for our Summer Nights Beer Garden from 4PM-8PM! Pick up your share, grab a beer, and take in the sounds of the summer and the beauty of a summer sunset on the farm. This week will have tunes by Beat Salad and brews from Shovel Town Brewery and Castle Island!

Fall brings a whole new lineup of seasonal favorites, from crisp salad greens and colorful root vegetables to winter squash and other cozy, farm-fresh staples. Be sure to explore our CSA Share Add-ons to customize your share even more.

Thank you for supporting local agriculture and helping our farm thrive. We’re so grateful to have you as part of the White Barn Farm community.

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 8

Half Share 4 Items

Full Share 8 Items

WBF Grown Produce

Head of Radicchio

Head of Cabbage

Head of Fresh Garlic

Herbs x2 Mix and Match

Bunch of Parsley

Bunch of Basil- Italian, Tulsi, Purple, Thai, Lemon

Bunch of Mint

Bunch of Carrots

Bunch of Scallions

Bunch of Fresh Onions - Red Long Tropea or Alisa Craigs

Up to 2lbs of Beets

1 Pint Cucumbers, Hungarian Hot Wax Peppers, Jalepenos Fairy Tale Eggplant - Limit 1

1 lb Slicing/ Asian Cucumber OR 1 lbs Summer Squash/ Zuchini OR Quart of Speciality Summer Squash

1 Eggplant- Limit 1

Quart of New Potatoes - Limit 1

3 Sunflowers

Egg Share: Dozen Azuluna Eggs

Mushroom Share: Kings

Try this recipe: Braised Short Rib and King Trumpet Mushrooms with Polenta

CSA Share pick up is Wednesday - Sunday

CSA Sale of the Week:

$8 Quarts of Peaches (Save $2)

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:

Grilled Carrots

Ingredients

• 1 lb carrots, peeled (or scrubbed if fresh)

• 2 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika (optional)

• 1 tbsp chopped fresh parsley or dill

• Optional: 1 tsp honey or maple syrup for extra caramelization

Instructions

1. Parboil (optional, but recommended): Simmer carrots in salted water for 5–8 minutes, until just barely tender. Drain well. This helps them cook evenly on the grill.

2. Toss carrots with olive oil, salt, pepper, garlic powder, paprika, and honey (if using).

3. Heat your grill to medium heat (375–425°F).

4. Grill the carrots for 10–15 minutes, turning every few minutes, until they're tender with lightly charred grill marks.

5. Sprinkle with fresh herbs before serving.

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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.