Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share
Sign Up For A 20-Week Produce Share

Sign Up For A 20-Week Produce Share

Regular price $640.00 Sale

Your 5 month membership to bountiful, fresh produce straight from our farm in Green Lake, WI picked up once per week.
Within a recommended total amount, you can choose specifically what produce you want to take for the week. An example mid summer pick-up might include: 2 bunches of carrots, 2 bunches of beets, a half pound of baby lettuce mix, half pound of oyster mushrooms, 1 pound of heirloom slicing tomatoes, 1 pint of cherry tomatoes, and a half dozen ears of sweet corn. Of course there will be several other kinds of vegetables and fruits available to put together whatever combination you like, but this example is aimed at giving you a sense of what kind of quantity you will be getting every week with one share. If this doesn't look like enough produce for you or your family, you can upgrade to two shares and double the amount that you pick up every week. If you are unable to make a pick-up, don't sweat it! Just give us a heads up. 
One benefit of our Free-Choice model is that when we have a surplus of produce, like for instance tomatoes in August, we will bring the surplus and share it at the CSA pick-up. That gives you the opportunity to make things like tomato sauce, dried tomatoes, or salsa for that week. When you join our CSA membership you share in the surplus and in some cases the losses on the farm. Weather permitted, we'll have an abundance of all vegetables in season, but if for example it's too wet to plant onions on time we might be late in harvesting them and getting them to you. We hope that this farmer-to-consumer relationship makes you feel empowered to be intimately involved in the production of the food that you eat. It is an immensely meaningful part of our job to grow fresh, nourishing food and then to connect with the people eating it. 

What we're growing and when it's in season:

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