The DEVON ACRES CSA for the 2017 growing season.
This year, 2017, is our 24th year doing the CSA program. This page is meant to explain how the CSA program works. Please contact us if you are interested or if you have questions.
COMMUNITY SHARED AGRICULTURE (CSA) is a way for farmers to have a reliable stable market for their crops and a place where the person wanting vegetables (ours is a vegetable only CSA) can get fresh vegetables each week. The CSA member shares with the farmer some of the risks involved in farming. CSA members can see the vegetable garden each week when they come to get their vegetables and also have the chance to talk with the farmers, us! By purchasing a CSA vegetable share during the winter, before the season has begun, you, the CSA member, will be helping with our seed purchases, equipment purchases and repair, getting the ground ready, getting seed and plants in the ground and all the many small costs of getting the season underway. There is no ‘money back’ guarantee, but we do plant a wide diversity of vegetables and herbs (see the list at the bottom of the page) and though there will most likely be a few failures, the majority of what goes in the ground will usually produce a good harvest during most of the season.
THE CSA WORKS by having the CSA share members make a CSA payment, in whole or in part, as soon as can be done after the first of February, well before the start of the vegetable growing season. The CSA vegetable season runs from around the middle to the end of June, every week, until around the middle or the end of October. This is a total of about 20 weeks. CSA share members come out to the farm on the same day each week, either Tuesday or Thursday, one or the other but the same day each week, until the end of the season, to pick up that week’s freshly harvested vegetables. The pick up time is from 4 in the afternoon until 7 or later in the evening. The veggies are gathered fresh each day, with a few exceptions, and placed out on tables on pick up days where CSA members can choose which they’d like to have. We have a list posted at the pick up tables with the suggested amounts to be taken for each type of herb or vegetable. One or more of us, the farmers, is always there to help out or to answer questions.
CSA COSTS: Large Share $700, Small Share $400, Large Working Share $350, Small Working Share $200. The Large Share and the Small Share do not require you to do any work on the farm but a Working Share requires you to come to the farm for a few hours of work each week. Help is needed with work such as seed bed preparation, seeding, transplanting, weeding, watering, mulching, harvesting and more. The working times will be matched to the schedules of each working sharer and we are completely flexible about times. Although we have plenty of work to do all through the season it is in the spring, from the end of April through to the end of May, that much of the work is being done and when we are most under pressure to get things done. The seeds and transplants really have to be gotten into the ground at the proper times. This is when we can most use the help from working shares and volunteers.
THE LIST OF VEGETABLES THAT WE PLANT
We’ll make attempts at growing all these various vegetables and more. Some vegetables will produce huge harvests while other things may be disappointing. The results always vary due to things such as weather and unusual insect or disease problems and each year is different and not possible to predict. We also will be growing herbs such as Parsley, Sage, Oregano, Mint, Savory, and more. Also not on the list is potatoes but we grow several varieties of these too.
Arugula usually late in the season
Beets several varieties including yellow
Broccolli and Rapini
Brussels Sprouts very late in the season
Beans Green, Yellow and Purple
Cabbage Green, Savoyed and Purple
Chard usually a rainbow Swiss Chard … different coloured stems
Chinese or Napa Cabbage for cabbage rolls, kimchee and more
Chinese Cabbage the Bok Choi (Pak Choy) version
Cauliflower White, Orange, Purple and Romanesco
Carrots several varieties including Yellow and Red
Celery sometimes Celeriac or Root Celery too
Corn several varieties of sweet Corn and possibly Popcorn and Ornamental
Cucumbers Green and White
Eggplants Purple, White and Green
Lettuce several varieties as individual heads or mixes for cutleaf
Garlic and Garlic scapes the scapes are early and the garlic heads at the end of July
Greens such as Tatsoi, Mustard, Cress, Mizuna, and salad blends
Leeks usually small to medium sized late in the season
Kale the common curled green leaf, as well as purple and Lacinato
Melons Watermelon and Muskmelon
Onions for greens (bunching) and Yellow, White and Red slicing Onions.
Parsnips available at the very end of the season
Peas Shell Peas, Snow Peas and Snap Peas
Peppers Sweet and Hot in several varieties
Pumpkin pie and decorative and ones suitable for carving
Radish Salad and Winter
Turnips always ready at the end of the season
Spinach usually only towards the end of the season.
Summer Squash in several varieties yellows, greens, Zucchini and Scalloped all available from early on
Winter Squash mostly Butternut, Buttercup, Pepper, Hubbard and Spaghetti none until mid-September
Tomatillo for Salsa Verde of course but also salads
Ground Cherry (Cape Gooseberry) sweet, yellow and little
Tomatoes Slicers, Cherry, Paste, Reds, Yellows, Orange, Blacks and Heirlooms