CSA 2026 opens soon!

Details of 2026 CSA signups

Barr Farms' new sales and inventory manager shares her experience of becoming a CSA member and the changes that made to her health.

We're hiring a Sales & Inventory Manager at Barr Farms! Apply by April 10 for first consideration. Position open until filled.

Summary of the field day we hosted for Organic Association of Kentucky called "Perennial Possibilities and Annual Rotations."

My own recipe. I wanted a sweet cornbread made with sorghum. The first time I served it, my Dad asked me for the recipe three times!

Recipe for chili made with Sweet Potatoes and Ground Beef.

Process of collecting maple sap, and how that's connected to ancestors and indigenous knowledge, and why it's important to us.

Thoughts from a seventh generation family farm

Ideas for Sweet potatoes!

Making bone broth is easy, and it's so nourishing, warming and comforting. Here is my process, plus some benefits of bone broth.

Signups for veggie and meat subscriptions, plus an early bird bonus!

CSA member shares a great recipe using cabbage, shiitake mushrooms, garlic and ginger

Adam discusses strategies that our farm uses to adapt to a changing climate in this webinar for farmers hosted by OrganicAssociation of Kentucky

I had the great honor and privilege of attending the session “Farming While Black: African Diasporic Wisdom for Farming and Food Justice” given by …

I LOVE using all of a large chicken, and getting the most meals out of my cooking. So here goes. I really like the 5-6 pounders!If you're already a…

What does racial justice have to do with the food we eat? Does the following intrigue you?The history of U.S. agriculture is inseparable from the h…

Here's a draft of my Thanksgiving menu, based on what we have available this year.It's always fun for us to try and keep it as farm-centered as pos…

There are three versions of cranberry sauce in one recipe here.  Just do the cooked, just do the raw, or do both and combine them (my favorite!). I…

INGREDIENTS1 ½ cups butternut squash, (peeled and chopped into cubes)½ large sweet onion, (peeled and chopped)12 oz  chickpea pasta¼ cup reserved c…

I have to be honest with you… learning to eat seasonally is an adjustment. It’s a lot different from going to the grocery any time of year and be a…

Rae's Go-To Kale SaladI really love this kale salad anytime I have kale. I love it the most with either lacinato or green curly kale, though it cou…

From Mallory FromanI've had such an abundance of peppers lately (from out garden and the CSA) that I decided to pickle some!  The kids love them.In…

Great use of cabbage, carrots and beef in this delicious chimichurri beef and cabbage with roasted carrots recipe...

We recently posted a blog about the historic racism that has faced Black farmers, and its legacy in the farming landscape today. To recap, Kentucky…

contributed by Mallory FromanIngredients:1 C. Shredded Zucchini (water squeezed out)2 C. GF Oat Flour1/2 C. Coconut Sugar2 eggs1/4 C. Coconut Oil1 …

Ok, so I'm obsessed! I think I've reposted this at least once before, but I keep going back to it, adapting the recipe to fit what I have in my fri…

I originally posted this as part of a menu, Fancy Meal with Barr Farms Food, but I find myself returning to this recipe for coconut braised greens …

It's garlic time! We just harvested all the garlic for the year. It's been in the ground since last Fall. We save back some of what we harvest to p…

I made this the other night, and it was delicious!! A hit in my house. I actually used broccoli and cauliflower, but I think it could be used with …

This is a recipe created and submitted by Mallory Froman1 head Cauliflower (in florets)1 head Broccoli (in florets)1 bunch Sugar Snap Peas (chopped…

As owner and operators of Barr Farms, we, Adam and Rae, affirm and assert that Black Lives Matter.[1]  We share in the grief and anger of the recen…

Everyone has their different versions of their own “top ten” kitchen tools. This one is adapted to CSA, and to my style of cooking. I like to keep …

Oh tomatoes! Aren't they lovely?  We start them in January in our basement, before the greenhouse is even fired up for the season. We baby them in …

We’ve had a few people ask if we'll be able to, so we thought we'd say: the answer is a resounding YES.  There’s never been a better time to know y…

As the past few weeks have unfolded, we’ve been asking ourselves as a farm, “how can we help”?  We believe two of the most basic things people need…

Don't worry, that garlic won't get eaten by the lions. (At least not all of it. The grass was another story though). We've had some really awesome …

Remember when breakfast was a bowl of cereal or a piece of toast? (And maybe it still is?) Try re-thinking what breakfast looks like. Through much…

Last year, we bought bees. Three hives. Not for honey, mind you! For pollination. (We have maple syrup and sorghum for sweeteners). They have a job…

I end up talking about tomatoes a lot this time of year.  They have a long growing life, so they're always the first thing we get started for the y…

This recipe was submitted by Sarah Fritschner. She's an expert cook who likes to break it down to what is easy and what tastes good. She shared thi…

Recipe by Mallory Froman. She says: "Super easy but it's how we always eat our squash!  The kids love it."Ingredients:1 large (or two small) Butter…

Is your fridge overflowing with green beans (or yellow wax beans), like mine is?  I plan to cut, blanch and freeze mine so I'll have some for winte…

Submitted by Mallory FromanIngredients:1 pound chorizo sausage (I used Barr Farm's)1 pound potatoes, cubed about 1/2 inch in size (I used Barr Farm…

Garlic piling up? This is a delicious spread, or a great addition to recipes.Submitted by Mallory FromanIngredients:Garlic (whole head)FoilDirectio…

Contributed by Sarah FritschnerSarah said in an email: "I made the attached recipe last night with Barr Farms chicken legs and it was terrific. The…

IngredientsFor The Potato Salad:2 lbs red or yellow potatoes, scrubbed (approximately 6 medium potatoes)3 celery stalks, finely diced½ small red on…

I had a moment on Saturday. My CSA bag was coming and my fridge was still full of veggies from last week. (Can anyone relate?) I thought, "What am …

This is one of my absolute summer favorites! It's so refreshing and delicious, and super easy. For a long time, I didn't know what to do with fenne…

I absolutely love recipes that can change through the vegetable seasons. My latest obsession is quinoa salad. It's light yet filling and feels so n…

New chicks arrived last week! We get new day-old chicks in the mail about every four weeks. The boys-- and Hazel now, too!-- love to be a part of p…

Every farm has different challenges, based on so many factors. Geographic location, microclimate, how many trees are on the property, the direction…

Ingredients:1 head of Cauliflower2 TBS Ghee (melted)1/4c. Bufalo Sauce (I like Tessemae's Mild Buffalo).1 TBS. Celery SaltDirections:1. Wash and cu…

Barr Farms was part of hosting a really cool farm to table dinner at MESA, a Collaborative Kitchen in New Albany.  Chef Peggy of Ready, Set, Prepp'…

Saag is one of my favorite dishes to make because it's so easy and adaptable and a great way to eat a lot of greens! I use a very basic approach. I…

Gluten Free Chocolate Kale MuffinsRecipe by Mallory FromanIngredients:1 C. Coconut Milk (canned/full fat)2 C. Fresh Kale1 Banana2 tsp. Vanilla2 egg…

Harvests have been lush!  Even though it's been hot, the early fields of greens still look great, with broccoli and cauliflower on the way! We've b…

My CSA Farm Share bag is full of greens! What do I do?!!Lacinato kale, red Russian kale, Swiss chard, collards... oh my!  How do I go through all t…

Kids love to help. They love to help in the kitchen, in the garden, on the farm and in basically anything you’re doing. (Even feeding baby chicks!)…

from Abel D. Reyes, via Ann BoweI used this marinade for cooking some steaks, and then used the rest a few days later for the base of a beef roast …

Now is the time to prep your kitchen to make cooking with your CSA easier! Here are the things I use most often:-- Knife and cutting board. (okay, …

One of my quick and easy meals is to cut up the veggies I have on hand, sautée them in some olive oil, cook up some Barr Farms ground beef (optiona…

Note: This article originally appeared on Macaroni Kid Louisville East in March 2019I grew up in the suburbs but married a 7th-generation farmer. W…

Spring Daffodils. One of the things I love about living on our farm is driving along the country roads and seeing a big patch of daffodils.  When I…

Every day since the first batch of baby chicks came a week ago, Sylvan has asked to go see the baby chicks.  At first, he did't want to hold them, …

I love this cornbread recipe because it uses fresh-ground cornmeal we grew, it doesn't have sugar in it, and we eat it with the meal and also for d…

We're excited to announce a new partnership with Rainbow Blossom!  In addition to the Douglass Loop, Phoenix Hill/Nulu and St. Matthews Farmers mar…

Yes, they are actually called Superhero muffins! They taste like the most delicious, moist muffins you've ever had, but they're gluten-free! Also, …

It's our first year making maple syrup. We partnered with a young Mennonite boy to tap trees, and we're using our sorghum cooking pan to cook it.  …

Note on the date: I wrote this post in mid-January, 2019 We're bundled and staying warm during this freezing weather. The high tunnel is co…