White Gate Farm

White Gate Farm

White Gate Farm specializes in fresh organic produce, poultry, eggs, and flowers. Situated in Southeastern Connecticut on 100 acres of lovely New England landscape, it is a great destination for shopping at our farm stand, visiting the animals and seeing a small family farm that above all values the health of its customers and the environment.

At the Farm Stand

We are open Wednesdays and Saturdays from 9 to 5. We will be open November 25 and closed Saturday November 28.  Then back to normal until December 23.

ALL OUR TURKEYS ARE NOW RESERVED.  Sorry, for any disappointment!

Current offerings include the following:

  • Arugula
  • Brussels Sprouts
  • Parsnips
  • Green Cabbages
  • Broccoli
  • Salad mix
  • Baby kale
  • Potatoes: Yukon Gold, Adirondack Blue & Red, La Ratte Fingerlings
  • Sweet Potatoes
  • Winter Squash -- many varieties
  • Carrots
  • Spinach
  • Beets
  • Lettuce
  • Heads of Garlic
  • Red onions
  • Kohlrabi
  • Yellow onions
  • Shallots
  • Kale
  • Fresh herbs
  • Farm to Hearth Bread
  • Multi-grain Crackers
  • Cato Corner Farm Cheese
  • PIZZAS beginning at noon on Saturdays
  • Autumn Rolls & Peanut sauce on Wednesdays
  • Butternut Squash Lasagna & Several Soups in the Freezer
  • White Gate Farm Honey
  • Peach & Lemon Verbena Jam
  • Morning Glory Muffins
  • Vinaigrette
  • Hummus ** Sweet Potato, Beet or Spicy Carrot
  • Organic, Pasture-raised multi-colored Eggs in Good Supply!  We will be happy to re-use your White Gate Farm egg boxes. 
  • Pickled garlic scapes
  • Tomato Sauce: Garden Glory & Putanesca
  • Apple Butter
  • Organic Coffee from Ashlawn Farm
  • Roasting chickens in the freezer


Payment is now taken by us using an iPad.  Checks, cash, credit and debit cards are still happily accepted.
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Happy Thanksgiving!

     We are open this Wednesday the 25th from 9 to 5 and will be closed the 28th.  We reopen December 2 all the way till the 23rd.

     Favorite Thanksgiving items from our farm kitchen include Pumpkin Pie, Pecan Pie with Bittersweet Chocolate, Gluten-free Apple Crisp, and Butternut Apple Bisque. Anna is making extras for Wednesday, 

     The farm stand is bursting with delicious produce -- we have loads of winter squash, four varieties of potatoes, two varieties of sweet potatoes,  broccoli, spinach, leeks, arugula, garlic, shallots, beets, onions, and carrots.   Anna is creating all kinds of delicacies in our kitchen, including AUTUMN ROLLS with peanut sauce on Wednesdays and PIZZAS (beginning at noon) on Saturdays.

     Classes for children age 5 to 12, led by Emily Florentino, have been super popular.  The next one will be December 14 from 2 to 4.  Each class is chock-a-block with food preparation, crafts, science experiments, visiting the laying hens or picking vegetables, and discovering the fun and deliciousness of healthy eating. Details under "Farm Classes."

     The "Mexican Extravaganza" Demonstration & Dinner was a big success.  Among the guests was on-line advertising phenom Erica Tannen of the e-list.  Here's what she said about the evening and the Farm House & soon-to-be Inn: http://theeli.st/1kED9ZI.

     Celebrity Chef Jonathan Rapp (River Tavern, Otto's & Dinners at the Farm) is teaming up with Farm Chef Anna Feldman for a Demonstration and Dinner event Friday December 4. This event has two spots left, but even when it sells out (again), it's worth being on the cancellation list.


                       Pauline & the Fantastic Farm Team