Our CSA  At-A-Glance

  • At least 10 different seasonal fruits and vegetables included each week
  • 5 customized recipes included each week, simplifies meal planning
  • Fruits and vegetables average $2/lb (2017 CSA average)
  • Pasture-raised chicken and eggs, 25% off Farmers’ Market pricing
  • Vegetables harvested at peak freshness and brought directly to the CSA pickup
  • 28 weeks beginning 2nd week in May (6th - 12th) and ending the third week of November (November 11th-17th)
  • Pickup will be at the Medina Farmers’ Market on Saturdays from 9am-1pm, LEAF Farmers Market in Lakewood on Thursdays from 5:30-8pm
  • Payment for half of the share is due before the seasons begins, and the balance is due by August 5th

 

 

CSA Package Overview

This year we’ve added flexibility to our program by offering packages which doesn’t require committing to the full 28 weeks. This allows members to tailor their membership around their schedule, or to trial a 4-week program before committing to the full 28 weeks. We will allow members to sign up for several different packages this year. We will include weekly recipes which use all ingredients in the weekly package. The recipes range from soups to salads, to hearty roasted vegetable dishes. These recipes allow our members to consume all of their weekly vegetables in 5 meals, which simplifies meal planning and ensures that you’re getting a heavy dose of vegetables in your diet. The CSA program begins the week of May 6th (week 1) and ends the week of November 11th (week 28).

Listed below are two-person weekly shares. For those with larger families we offer a 4-person share, which is double the two-person share with a 12.5% discount.

  • 28 weeks, $20/wk, $560 for full season (best value!)
  • 24 weeks, $22/wk, $528 for full season
  • 20 weeks, $24/wk, $480 for full season
  • 16 weeks, $26/wk, $416 for full season
  • 12 weeks, $28/wk, $336 for full season
  • 8 weeks, $30/wk, $240 for full season
  • 4 weeks, $32/wk, $128 for full season

Listed below are the Add-ons that we offer with our CSA progrm 

  • Double my selection to make a four-person share.
  • Broiler chicken every 4th week 1 chicken (avg. 5.5lb at $3.45/lb= $19)
  • 1 dozen eggs ($3/dozen) every week
  • 1 dozen eggs ($3/dozen) every other week
  • 1 dozen eggs ($3/dozen) every 4th week

 

 

Details of our CSA Package

Production Methods

All crops are chosen, seeded, transplanted, harvested, and packaged by these two farmers, Casondra and Jimmy. We care for the soil, the plants, and the local environment.  All field crops are grown in soil with over 3% organic matter, and all transplants and hydroponically produced crops are grown in soilless mixes with high organic matter.  By growing transplants continuously throughout the year we are able to cultivate a diversity of crops in each season. By growing crops in small, tightly spaced plots from transplants we are able to produce quick succession crops, and our high crop diversity reduces potential pest problems. When pest problems do arise we use biologicals such as neem oil and beneficial bacteria rather than synthetic sprays. Our passion is fresh food and we are delighted to be working towards building a sustainable production system which provides fresh food to our local community.

Package Contents

Our CSA package is structured to emphasize high quality, a high diversity of produce, and reasonable quantities. A common challenge for many CSA subscribers is finding the proper place in a dish for a vegetable in which they are unfamiliar. For this reason we have carefully selected weekly recipes which accompany the CSA package, and which use many of the vegetables included that week’s delivery. Most weekly recipes include anywhere from 3-5 of the items in that week’s delivery, and the recipes focus on well-established flavor pairings, removing the challenge of cooking with unique vegetables with which you are unfamiliar. We have carefully constructed our production schedule to include a large diversity of crops so that our CSA members received varied produce throughout the season. See our CSA Crop Breakdown page for more information on our CSA package contents.

Logistics

The first week begins May 14-20 and the last week is November 5 - 11, so the CSA runs 26 weeks. Let us know a few weeks ahead of time if you will be going on vacation so that we can split the contents of that week’s package into the preceding or following weeks. If a delivery is forgotten the package will be available for pick-up at our farm the following day but beyond that the produce will be donated to the local food bank. When filling out our membership application, please note any products which uninterest you and well will make accommodations. We place a high priority on customer satisfaction. If at any time a customer wishes to cancel their membership to the CSA program and the member has pre-paid we will refund their money back for the remaining weeks. If you are interested in canning or freezing additional produce please contact us and we will verify if we have the amount you are looking for, and we can bring the produce along to the next pickup.

Memberships are paid early in the season which helps us maintain cash flow throughout the season. The CSA model requires the consumer to share some of the risks of production, and payment is made upfront. As with any form of agriculture, there is a risk production will be tempered by inclement weather. When crops are scarce we first serve our CSA members. Eating seasonally can be foreign to most people whose every produce need is easily met in the grocery store. May and June will be lighter production periods, and more diversity will arrive by July, and finish out through October. Our production season begins with highly cold tolerant vegetables and few fruiting crops. Fruiting produce abundance will build as the season progresses, beginning with peas and summer squash, then our high tunnel tomatoes should start yielding in July, and finally many of the delicious fall squash crops. Most members will need to supplement the produce provided in the boxes, especially with fruit and possibly commonly used staples such as carrots, onions, and garlic. By purchasing our CSA share you are support a local farmer and a member of your local community. The produce included in our CSA shares is harvested fresh the morning of delivery, field washed, and then delivered to the pick-up locations. All crops are harvested a peak ripeness and freshness, allowing our members to receive the tastiest, freshest, most long-lasting produce available.

 

Eat A Lot of a Little, Not a Little of A Lot

According to the USDA, fruits and vegetables makes up less than 10% of total calories in the average American’s diet. Of that 10%, a large majority of consumption is attributed to fruits and vegetables in processed forms, such as fruit juices, French fries, and tomato sauce. In contrast, the plant kingdom offers an enormous diversity of fruit, and vegetable options, and more when considering the inclusion of other edible potions of plant tissue, ranging from the roots, stems, leaves, to the flowers, fruit, nuts, and seeds. Of the over 400,000 plant species on Earth, the FOA estimates 250,000 species are completely edible or have edible portions. This large discrepancy highlights the nutritional diversity and quality we have given up in exchange for abundance in our modern food system.  Our goal is to grow crops for our customers which increase the diversity and frequency of vegetable crops which are included in their diet. Our goal is continually increase the crop diversity we offer to members of our food program so that they can experience the enormous diversity of flavors, as well as phytonutrients and phytochemicals, that the plant kingdom has to offer. 


This year our goal is to include over 125 crops in the CSA share throughout the season. We’ve categorized the crops based on vegetable type and/or plant family to display the diversity and relative proportions of each group of vegetables that we include in our CSA share. Each plant family contains unique phytonutrients and antioxidants, many of which promote good health. We estimate our 2017 CSA share will include an average of 13 lb of produce weekly. For some this may feel like a lot of produce while for others this may only be a fraction of the produce they consume in a week. Our goal is to aid our CSA members in prioritizing whole, nutrient-dense food in their diets so that processed, nutritionally devoid food is squeezed out of the 3-5 lb of food, on average, we each consume daily.

 

 

CSA Crop Breakdown

 

Plant Categories

Average lb/week

Crops in Category

Firm Greens

12 types

1.75 lb

green cabbage, red cabbage, broccoli, Chinese cabbage, cauliflower, radicchio, Brussels sprouts, red okra, green okra, fennel, celery, rhubarb

Leafy Greens

21 types

1.75 lb

Romaine, oakleaf lettuce, bibb lettuce, red buttercrunch lettuce, arugula, sorrel, malabar spinach, mustard greens, Swiss chard, endive, kale, collard greens, mizuna, tatsoi, Tokyo bekana, amaranth, mache, boy choi, cress, spinach, borage

Allium Family

7 types

1 lb

Yellow onion, white sweet onion, red onion, green onion, scallion, leek, garlic

Summer Squash & Fruit

10 types

1.25 lb

Long English cucumber, pickling cucumber, patty pan squash, yellow summer squash, zucchini, watermelon, canary melon, cantaloupe, honeydew, strawberries

Fall Squash

12 types

2 lb

Spaghetti squash, delicata squash, acorn squash, butternut squash, buttercup squash, red kuri squash, pumpkin, kabocha  squash, blue hubbard squash, festival squash, white winter, turban squash

Leafy Herbs

26 types

.75 lb

Italian basil, genovese basil, parsley, oregano, thyme, rosemary, summer savory, winter savory, dill, cilantro, sage, lavender, chervil, tarragon, chives, peppermint, spearmint, lovage, lemon basil, lemon balm, anise hyssop, wild bergamot, salad burnet, marjoram, chamomile, calendula

Solanacea Family

15 types

2 lb

Beefsteak tomato,orange beefsteak, cherry tomato, roma/plum tomato, heirloom tomato, tomatillo, eggplant, red bell pepper, green bell pepper, purple bell pepper, Hungarian wax pepper, jalapeno pepper, chili pepper, poblano pepper, habenero pepper, ground cherries

Legumes & Corn

9 types

.75 lb

green bean, yellow bean, fillet bean, snap pea, pea, cowpea, lima bean, edamame; sweet corn

Root Vegetables

13 types

1.75 lb

Carrot, parsnip, radish, daikon radish, turnip, rutabaga, potato, red potato, kohlrabi, beet, golden beet, sunchoke, sweet potato

125 crops total

13 lb

 

 

CSA Crop Breakdown Chart

 

CSA Share Crop Breakdown Chart

You are what you eat so don't be fast, cheap, easy, or fake.
2018 CSA Week 15 Recipes
This week we included both sweet and hot banana peppers. If used all together the mix is mildly hot, but if you want to use the peppers individually you could chop the top off and smell for sweetness or heat. The winter squash this week is baby blue hubbard which has a sweet and savory flesh. Also included are sweet bunching onions, which have a small tender white bulb and fresh greens which are delicious in any typical onion application. Two of the herbs this week are thyme and winter savory. Winter savory is related to summer savory, and has oblong leaves with a bit of spiciness. Thyme has a gentle flavor with lemony and minty tones. Enjoy the share and have a wonderful week!
2018 CSA Week 14 Recipes
We’ve reached the halfway point! Thank you for participating in the first half of our CSA program, and we look forward to provide you with fresh, seasonal vegetables for the next few months. We’re starting to include all of late summer’s bounty, including an abundance of winter squash. This week we included buffy squash, which has a sweet flesh, and can be stored for 6 months on your countertop. Like all winter squash it is delicious boiled, mashed, baked, roasted, stuffed, and even microwaved. Also, keep in mind any vegetables you don’t get to throughout the week store well for winter when blanched and frozen. Let us know how you use your veggies and tag us @Front9farm!
2018 CSA Week 13 Recipes
This week we included a nice sampling of our herb garden for some unique and refreshing flavors. The Mexican mint marigold (glossy leaves with little orange flowers) pairs with the Russian Tarragon (long skinny leaves) to add more anise flavor which results in a flavor similar to traditional French tarragon. This tarragon combination pairs well with chicken and fish. Also included is sage, which makes everything more fragrant. The carrot tops also make a useful herb, and when used with parsley they make a delicious chimichurri sauce (recipe on blog!). Have fun experimenting with some new flavors this week!