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___________Hours for July and August
_Open Tuesday and Thursday 12-6, Saturday 10-4
Community Supported Agriculture
In 2009, North Forty Farm expanded to include a CSA (Community Supported Agriculture). CSAs create a direct relationship between consumers and farmers—you know who is growing your food. How it works: you purchase a "share" of the farm’s harvest during the off season so that the farmer has income during the spring planting season. When the harvest is ready, you receive a weekly allotment of fresh, locally-grown produce. The farmer spends more time tending crops and the land, and shareholders support sustainable, environmentally-responsible farming.
For 2010, the North Forty Farm CSA will run for approximately 20 weeks, mid-June through October. A Full Share (feeds 3-4 people) costs $500 and a Half Share (feeds 1-2 people) costs $280. There are 3 pickup days/times to choose from: Saturdays 10 am to 4 pm, Tuesdays 4 pm to 6 pm, or Thursdays 4 pm to 6 pm. The number of shares will be limited, so early reservations are suggested. Email sue@northfortyfarm.net for more information or to request a brochure and sign-up form.
NOTE: CSA is SOLD OUT for 2010.
North Forty Farm grows a wide variety of vegetables, fruit and herbs. The selection of produce available each week will vary by the season and weather conditions, but an example is as follows:
Early Season: lettuces, beets, spinach, peas, broccoli, cabbage, carrots, arugula, parsley, swiss chard, radishes, turnips, onions, scallions, and pak choi.
Mid Season: most of the above plus summer squash, zucchini, tomatoes, peppers, cucumbers, beans, eggplant, melons, watermelons, garlic, cilantro, dill, and basil.
Late Season: most of the above plus potatoes, winter squash, leeks, rutabagas, sugar pumpkins, and cauliflower.
North Forty Farm will also offer a Flower Share for $80, running for approximately 20 weeks, mid-June through October. Shareholders will receive a mixed bouquet of our long-lasting cut flowers (15-20 stems) or 3-4 stems of our gorgeous sunflowers.
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