LAST UPDATED MAY 7 2013
THE CSA IS FULL FOR THE 2013 SEASON
Find our fresh produce at the Anchorage Farmers Market starting May 11
or at our Farm Stand starting June 21!
Were on to our 25th great season of weekly produce deliveries to our customers who
have enrolled for the summer. As a subscriber, you receive a full array of vegetables grown
here on the farm delivered to a central location each week, starting in mid-June and ending in late September.
What is Community Supported Agriculture?
Community Supported Agriculture is an answer to what
is a worldwide concern: the production and distribution of high quality, carefully produced food.
In joining our CSA program you are supporting your food producers directly and avoiding the middle people
(i.e. the distributor and the retailer).
You are purchasing sustainably and locally grown produce,
thereby avoiding the high environmental and health costs and questionable merits of agricultural chemicals,
genetic modification, and the fossil fuels and other resources necessary for growing it and shipping it long distances.
In exchange, you will receive high quality, toxin free, nutrient rich, flavorful produce on a weekly basis,
freshly harvested the same day its delivered.
Season-long weekly produce deliveries
A subscription will provide you with an abundance of produce for a 2-4 member household. Count on enough produce to
supply your vegetable needs all week long.
The contents of each weeks delivery will vary according
to which vegetables are ripe for the picking. Every delivery will include a good supply of salad ingredients.
As the season progresses an increasing assortment of vegetables is included. Expect the short- season varieties
like spinach, Market Express turnips, and radishes early on, and the longer-season varieties like cabbage and
carrots later in the summer.
Subscribers can look forward to new and unusual vegetables such as kohlrabi, chioggia beets, leeks, Yellow Finn, purple and other
varietal potatoes, Easter Egg radishes and savoy cabbage, along with the old standards like carrots, Swiss chard,
cabbage, cauliflower, broccoli, turnips, onions, celery, spinach, zucchini, etc., fresh herb bouquets (including
chives, marjoram, parsley, oregano, sage, basil), salad greens (including arugula, mizuna, and an assortment of
lettuces and mustards), and even a share of the apple harvest!
Also included with every delivery is a newsletter identifying
its contents and recipes to give you ideas for preparing the vegetables provided that week, especially the more unusual ones.
CSA IS FULL FOR 2013
2013 Season Price: $600
Half payable at enrollment, the remainder payable by July 15th.
Produce pick-up schedule:
- Downtown Anchorage on Wednesdays from 4 to 6pm
- Eagle River on Wednesdays after 4pm
- At the farm on Wednesdays after 3pm
The season runs June 19 through September 25.
We will notify you of the specifics of your pickup location when we confirm receipt of your deposit.
For a visual reference for our more unusual greens, please see the Greens Gallery,
a set of watercolor illustrations which will help you to identify them.
To dry herbs, leave them on the stem and lay them in a single layer in a flat basket for aeration.
Turn them occasionally. When they are dry, store them in a paper bag with the top turned down.
To use, rub the leaves off the stems between the palms of your hands; discard the stems or toss
them into the stockpot.
-A large stock pot or pasta pot with colander insert
-Sterile basin or sink
-Colander or strainer
-Ziplock freezer bags, quart sized
Clean and chop vegetables into desired size,
bearing in mind that it is not very easy to
cut the vegetables after you thaw them.
It is best to limit the smaller dimension
of solid vegetables to no larger than 1/2 inch
(for example, turnips can be cut into 1/2 inch
rounds, broccoli divided into spears, etc.).
I prefer to chop most leafy greens into 1/4-1 inch ribbons.
Bring a large pot of water to a boil, install colander insert.
Fill sterile basin or sink with very cold water, and place colander into it.
Load prepared vegetables into pot with insert, and submerge them in the boiling water.
Stir to distribute vegetables evenly into boiling water.
Blanch just until the water comes back to a boil. Lift colander insert out of large pot,
allowing the vegetables to drain substantially.
Pour the vegetables out of the hot colander insert into the colander in the sink of cold water.
Allow the vegetables to chill until cold. Add cold water to sink or basin as needed.
Lift colander out of cold water and drain well.
Pack drained, cooled vegetables into quart sized Ziplock bags.
Freeze bags in a single layer, to insure a speedy freezing process.