CSA stands for "Community Supported Agriculture" and is system by which food producers reconnect with the community to which they provide food. Community members purchase a subscription at the beginning of the season for a pre-agreed price and pay up-front, directly to the producer. In return, they receive a weekly delivery of fresh, high quality product.
Why is CSA important?
1. CSA protects the subscriber:
- Because your food is picked within 24-48 hrs of delivery, you will receive the most nature has to offer. During the 10-14 days commercial produce requires to ship, a significant amount of nutrition is lost.
- Subscribers receive lower prices than are available at supermarkets
- Crop failure mitigation is directly discussed and planned for with subscribers
2. CSA protects the farmer:
- By buying a subscription, early season costs are met
- Small farms are less susceptible to corporate buy out when they can meet costs due to subscribership
- Farmers receive higher payment than is available through wholesale market.
- The financial burden of crop failure is shared amongst subscribers throughout the season.
3. CSA Protects the community:
- The average food travels 1,500 miles from farm to table. CSA help reduce the fossil fuels used to transport food by delivering locally
- Subscribers are welcomed onto the farm, to see and, if they so desire, to participate in the process of sourcing their food.
- Worker shares ensure that low-income subscribers can donate their labor in return for shares.
4. CSA Protects the land:
- Cementing relationships between producers and consumers ensures stewardship for the community and the farm.
- Subscribers depend on the food and farmers are responsible for keeping the land productive
Storage
Produce is susceptible to damage if left in a hot car (or cold car in the winter). Most produce should be stored in the refrigerator in clean plastic or canvas bags. Greens are delicate and should be placed gently in bags in the refrigerator as soon as you get home. Without a bag, they will quickly wilt. Potatoes, onions, garlic and winter squash should be stored in a cool, dry place.
When greens are exposed to air, even for a short time, they may begin to wilt, but they are still good to eat. To refresh the greens, soak them in a sink full of cold water as long as needed until they are rehydrated.
Some crops prefer temperatures warmer than found in your refrigerator. For example, tomatoes, winter squash and sweet potatoes like to be kept around 60 degrees F.
Washing
Winter root crops (potatoes, carrots, celeriac, turnips, etc.) will store better with the soil on them, so at times we will leave the washing to you. Scrub thoroughly with a brush before using. Greens are usually washed in large batches at the farm. You can give them a thorough washing at home in a sink full of cold water. In general, produce stores better the less it has been handled, so wash just prior to using.
Freezing
Many types of produce can be frozen for eating at a later date. With the exceptions of peppers, tomatoes, cooked pumpkin or squash, onions and herbs, most vegetables need to be blanched before freezing. Blanch vegetables by submerging them in boiling water. Blanching times vary depending on the size and shape of the vegetables. For example, peas need 1 1/2 minutes, while corn on the cob takes 6-8 minutes. Blanched vegetables need to be cooled in a large quantity of cold or ice water. Cool vegetables for the same amount of time that was used for cooking. Drain and store in airtight containers.
What if I don't finish my vegetables for the week?
If you aren't sure how to use some vegetables, head over to our recipe blog and see what other members are doing with their veggies!
If you still haven't finished your veggies for a week, consider donating them.
What if I don't finish my vegetables for the week?
If you aren't sure how to use some vegetables, head over to our recipe blog and see what other members are doing with their veggies!
If you still haven't finished your veggies for a week, consider donating them.
- In Sheridan:
- UNCH TOGETHER PROGRAM
- 100 W. Works, 307.674.6795 or 307.674.6542
- In Buffalo:
- BREAD OF LIFE FOOD PANTRY
- 178 S. Main St., 307,684. 5298
- In Gillette:
- SOUP KITCHEN
- 501 W. 1st St., 307.686.9396
