Barr Farms

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As a 7th generation family farm, we love providing the best quality veggies and meats for your family Taking care of the Earth is important to us!

We are a seventh generation family farm, growing certified organic vegetables for CSA and Farmers' Markets. We also offer mushrooms, eggs, pork, pastured chicken, and 100% grass-fed beef. We manage the fields by adding good compost and healthy minerals to the soil, rotate crops, and move animals the the pastures in a way that increases fertility and is good for the long term health of the land. We are Adam Barr and Rae Strobel, and farm as part of Adam's family's farm, about 260 acres total. We have a 400 member veggie CSA (Community Supported Agriculture), and raise over 40 different varieties of seasonal vegetables, including lots of greens in the spring and fall, heirloom tomatoes, squash, okra, sweet potatoes, winter squash, broccoli, cabbage, onions, garlic, etc. Each year, we raise 2000 chickens for meat ("broilers") on pasture. We also have a 30 head cow/calf operation where we feed and finish the cows on grass, and sell the grassfed beef at area restaurants and farmers markets, and through our Meat CSA.

10/15/2026

Soup season is here! Are you ready? You can stock up on all the great fall veggies and meats to make your soup dreams come true this Saturday at Douglass Loop Farmers Market, 10-2. We've got lots of varieties of winter squash, sweet potatoes, potatoes, cauliflower, broccoli, kale, onions, and so much more. Plus pasture-raised chicken, pork, and beef.

This photo is a Butternut Squash Curry recipe is from the Kitchn. We love recipes like this because really you can use so many fall veggies in it! What are you cooking?

curry recipe: https://www.thekitchn.com/butternut-squash-curry-recipe-23743962

10/13/2026

It can be a little fretful making a living farming with how much the weather patterns have been changing the last few years: drought in April, nonstop rain in June, 91 degree heat on October 1st.

We do our best to mitigate these challenges and uphold our commitment to organic practices, in order to feed you healthy food, and to take care of the soil for the next seven generations. We appreciate your support of our farm and our family. By cooking and eating the food we raise, you are part of maintaining an organic farm, and a part of cultivating a resilient food system. Thank you. Happy fall!

10/10/2026

We love seeing our food on your plates 🥰

One of our CSA members recently shared this photo of a simple, beautiful fall meal they put together with our farm fresh organic veggies, and local pasture-raised meats: bone-in grilled pork chops with roasted delicata squash & lacinato kale.

Get ingredients for your next meal this Saturday at Douglass Loop Farmers Market from 10-2.

10/08/2026

Did you know that onions are a nutrient powerhouse?

🧅 Full of vitamin C
🧅 Tons of B vitamins
🧅 Potassium
🧅 Fiber

The are good for heart health
They contain prebiotics, which means they are great for your gut
They can improve insulin sensitivity
They can help with calcium retention and improve bone health

Are you eating your onions? Get your local, organic onions from us at Douglass Loop Farmers Market, Saturdays from 10-2 in downtown Louisville Kentucky.

10/05/2026

We have new critters on the farm: Goats! 🐐🐐 These two are more like pets than farm animals, so far anyway. Our middle child, Sylvan, has been dreaming of goats since last fall when he got to pet baby goats at a neighbor's farm.

He saved money for a year, cleaned out a stall in the barn all on his own, and even in the snowy ten degree winter, said he still would want to go take care of them. So with his persistence, and with the gigantic help of Papaw (Adam's dad), he finally got goats this summer.

Sylvan has big plans to start milking them when they are old enough. He's not sure yet what he'll do with the milk, but he wants to do the work of milking. He likes goat cheese, so that's a possibility. Ideas welcome! What do you think Sylvan should do with the goat milk?

10/01/2026

Fall is our absolute favorite time of year. 🍂 The weather is cooling off, and farm fresh food is at its peak with seasonal specialties like winter squash, sweet potatoes and hakuri turnips PLUS leafy greens and lettuce! What could be better?

Farm tasks also start slowing down a little bit because there is less planting to do. In the spring and throughout most of the year, we are planting and delivering at the same time. But as we settle into the fall season, we're just delivering so life feels like it moves at a more luxurious pace (well, it would if we didn't have three kids in soccer right now!).

What are you enjoying about the shift to fall?

09/28/2026

"Winter Squash" is a misnomer. You might have realized already that the "winter" squash like spaghetti and kabocha started coming in as early as August!

We plant winter squash in the early summer, for it to be ready to harvest in the early Fall. The reason it's called winter squash is a lot of it can store through part of the winter. Some squash is better at this than others, though. The first ones to come in, spaghetti and kabocha, need to be eaten up fairly quickly, within a few weeks to a month. Butternut and acorns last a bit longer. Now is a great time to enjoy those winter squash, and stock the pantry with ones to eat all winter long.

09/01/2026

Have you had sweet potato greens before?

08/26/2026

Here's the real truth: August is a slog. (Can we call it Slog-ust?). We have to be honest, August feels heavy.

It's hot. The air is heavy. Our bodies are heavy. The produce is heavy (quite literally: melons, zucchini, and eggplant are heavier than the spring harvests of kale and lettuce!).

But it's not all bad. It's a time when we know what we need to do, so we just keep going. There's a satisfaction in knowing what we need to do and doing it.... of continuing on. Not every day (or month) will feel inspiring, but we believe in the bigger picture. We know we're raising good food for our community while caring for the earth. We know Fall is coming with cooler weather. Harvesting, packing, and going to markets is actually fun despite the slog, and there's no beating the benefits of the season: all the amazing produce(!): tomatoes, zucchini, eggplant, peppers, and so much more!

And, the end of the month is just around the corner! Cool weather and fall foods are almost here. We better enjoy the summer harvests while we can.

Thanks for sticking through the slog with us. ☀️

08/23/2026

We recently posted about our new onion curing storage unit. Since we're talking about onions one of our favorite ways to eat them is caramelized. 😋

Simply sautée them for a long time in a good cast iron skillet. Add just a little butter or olive oil at the start so they don't burn, but the water and oil from the onion itself will release to help them cook. Be sure not to stir them too much. That's the key. They need to be able to brown a little by sitting on the bottom of the pan. Stir every few minutes so they brown but don't burn. It takes a good 30-40 minutes to really get them cooked down and delicious. Serve as a side, in a summer salad, or on top of burgers. We love eating them on their own!

Here's a summer meal we had of beef barbacoa, elote salad, roasted potatoes, chopped lettuce and tomatoes, and caramelized onions--all from the farm!

Address

Louisville, KY

Website

http://www.barrfarmsky.com/

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