CSA: What to expect from your share

This year’s CSA will begin the first full week in May and end the week before Thanksgiving. We skip three weeks (you are not charged): the week before and after July 4, the week of Labor Day.

What to expect from your CSA Share

We grow produce that thrives in this region, and that is suitable for intensive growing on a small scale.

That means in the spring and fall we grow a lot of greens and roots. A typical spring share is more than half greens. In the same box there could be 2 different salad greens (lettuce and arugula) and 3 different cooking greens (for example bok choi, kale, and collard greens.) We try to put something in the onion family in every share. Scallions are in most late spring and early summer shares. The garlic harvest happens towards the end of June.

Summer vegetables include beans, cucumbers, zucchini, tomatoes, peppers, and potatoes. Eggplant, okra, melons, corn, onions, and carrots will also be in the rotation this year.

Fruit, mainly apples and asian pears from Kuhn Orchard in Pennsylvania will be in most shares. Fresh herbs and flowers from our farm round out your box.

Our goal is to give you enough produce to eat dinner at home 3 – 5 nights a week, depending on how many vegetables you use in each meal and depending on how many people you cook for each time (and whether or not you make extra for lunch the next day.) A CSA share is not good for folks who travel a lot unless you plan to share with someone else. You’ll get the most value out of your weekly box if you are good at cooking vegetable-heavy meals most nights of the week, if you share with others (either the produce or meal exchange), if you are good at batch cooking and freezing some for later, and/ or you get good at meal prepping. Learning how to strategically clean, chop, and store produce that has a wide range of shelf life in your kitchen will make the experience much less stressful. It doesn’t have to be one or the other: I find take out options depressingly paltry in their vegetable options so I often add a quickly stir-fried baby bok choi to a bowl of ramen take out, or slice my own radishes to go with the taco order. Make a nice salad to go with a frozen pizza. Again – you don’t have to be making elaborate home cooked meals every single day of the week to be able to add some vegetable pizazz to your weeknight meals. Just getting into the habit of adding in your CSA veggies wherever and whenever you can is a lifestyle change that helps you eat healthier no matter how late your work meeting goes.

Remember: the artificial abundance of shiny produce available every day of t

photo by Anna Meyer

he year from locations all across the globe is a new thing. Getting back into the natural rhythm of knowing when zucchini and kale are available where we live adds an entirely different meaning to you cooking enjoyment.

Here are some sample shares:

May: collard greens, yokatta na, hakurei turnips, cilantro, arugula, garlic scallions, lettuce, asian pears, rush apples

June: apples, beets, kale, radishes, carrots, sunflowers, lettuce, zucchini, cucumbers

July and August: potatoes, beans, tomatoes, peppers, zucchini, cucumbers, garlic, peaches (sometimes eggplant, okra, basil, cabbage, melon)

September: kale, bok choi, sweet potato greens, potatoes, onions, fruit, herbs, radishes, winter squash

October, November: collard greens, kale, tat soi, radishes, turnips, fruit, winter squash, spinach, arugula, lettuce.

photo by Anna Meyer.

The spring CSA starts out with a lot of greens, the most cold hardy of our vegetables. Apples, pears, fresh herbs and seedlings round out the greens plus radishes, turnips, beets, carrots, cabbage, kohlrabi, scallions, garlic scapes, bok choi, and tat soi.

The summer (July and August) veggies are potatoes, beans, cucumbers, zucchini, okra, tomatoes, peppers, eggplant, and garlic. We will have peaches in the summer.

Fall brings back greens from spring plus a wider variety root crops.

Harvest plan for 2022

Apples, arugula, asian pears, beans (green and dragon lingerie), beets, bok choi, cabbage, carrots, collard greens, cucumbers, flowers, fresh herbs, kale, kohlrabi, leeks, lettuce, melons, okra, pea shoots, peaches, potatoes, salad radishes, scallions, spicy mix, seedlings, spinach, storage radishes (fall only), sweet potato greens, tat soi, turnips, winter squash, yokatta na, zucchini.