During the growing season, we plant, care for and harvest a large selection of tasty vegetables using a sustainable agriculture system (for further explanation and details, see, “Why We Will Not Certify“.)

Harvesting CarrotsFor 24 weeks, from May through November, we provide a weekly harvest box to each of our shareholders. A harvest box contains a share of that week’s fresh-picked harvest. Shareholders may either collect their boxes at a central location in town or they may pick up their boxes at the farm.

As a shareholder, you receive a weekly harvest box of vegetables, occasional recipes and farm updates. In so doing, you will also be supporting a small, local family farm whose farmers use sustainable and environmentally sound farming practices. Best of all, you will be eating safely and well!

2014 CSA Sign Ups

It’s time to sign up for the 2014 CSA growing season. Please contact us for your membership commitment form or for more information.

What’s in the Box – July 1, 2014

Beets, Bulb Onions, Potatoes, Garlic, Kale, Squash, Kohlrabi

Today I am including two recipes for Kohlrabi salad from Winter Harvest Cookbook by Lane Morgan. These are my go to recipes for kohlrabi and turnips and are very tasty with either one. Kohlrabi can be eaten raw or cooked and if you are not familiar with it, kohlrabi will be the vegetable in today’s box that will probably get your attention. It is pale green or purple and has interesting “arms” that extend out from the bulb.

For the next two Tuesdays, Farmer Ivor or one of the apprentice farmers will be sending out the “What’s in the Box” update.
Happy Independence Day, as well!


Kohlrabi Salads

4 small kohlrabi, peeled
2 tablespoons soy sauce
½ teaspoon sugar
1 teaspoon hot pepper sauce
3 stalks celery, chopped
3 tablespoons toasted sesame oil
3 or 4 green onions, chopped (or garlic scapes!)

Grate kohlrabi, sprinkle with salt, and let stand for 30 minutes. Rinse and drain. Blend soy sauce, sugar and hot pepper sauce. Gradually add sesame oil, whisking constantly. Add kohlrabi, celery and green onions, toss, and chill for at least 1 hour. Toss again before serving.


1 pound small kohlrabi
2 tablespoons sesame oil
1 teaspoon sugar
¼ teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons cider vinegar
(my suggestion: add sesame seeds and/or garlic scapes)

Peel kohlrabi if necessary and cut into fine slivers (or chop in food processor). Mix with remaining ingredients and marinate for several hours.

What our Shareholders Have to Say

Interview with your Farmer