Blog (Kansas City CSA)

Discount on Summer CSA Veggies at Independence Farm or Lee’s Summit!

Healthy Organic Vegetables on the Wooden Background

Eight weekly CSA boxes of chemical pesticide free, locally grown, delicious vegetables for a reduced price! Use the coupon code at the end of this post for $15 off your order! Where the Redfearn Grows Natural Farm is conveniently located just 5 miles north of Blue Springs on 7 hwy in Independence, MO. We also offer a pickup location in Lee’s Summit, MO near View High Drive and 3rd St.

We offer a wide array of naturally-grown vegetables guaranteed free from chemical pesticides, herbicides or fertilizers. We use compost and aged manure to build the soil organisms that in turn feed the plants and yield exceptional quality vegetables for your table! Your Summer CSA share will include a wide variety of the summer’s best produce including the last of the cool season crops of lettuce, broccoli, turnips, kale, and cabbage and also the summer-loving crops like a mixtures of ten varieties of mouth-watering tomatoes, a wide array of spicy peppers, sweet bell peppers, crunchy cucumbers, multi-colored zucchini, blood red beets, fresh new potatoes, bulb fennel, both Italian and Asian eggplant, exquisite green beans, super-sweet onions, tangy garlic, and buttery swiss chard.

And if you don’t know how to cook all that, don’t worry. You’ll receive a weekly emailed link to our weekly blog post including storage tips and great recipes hand-picked by chef Sheri that will make your dinner table blossom with the luscious tastes of summer.

Learn more about our weekly CSA and all of the options here. We also offer Free Range Egg CSA shares as well. And if you just aren’t ready to commit to our Summer CSA, we offer an option to purchase a single week box to give it a try! As CSA members you’ll also get first dibs on local honey produced by our bees right here in Independence as well as access to the farm to feed the chickens and goats and enjoy the sunshine and peace of the farm.

Use promo code SummerCSA to get $15 off your Summer CSA membership.

Redfearn Farm CSA- Week 7 Independence, Lee’s Summit and Kansas City, MO

For week 7 of the Redfearn Farm CSA we are continuing to have a combination of cool and warm season crops. We have the beginning of the green beans harvest, when the beans are long and thin, perfect for very quick cooking. The portion sizes will be smaller than future weeks, but the quality is superb (not to brag, but they are really good green beans). If you are wondering about zucchini, we are having a difficult time keeping the first round of plants alive against all the insect competition, over half of the plants have died. But, don’t worry, we have round 2 and 3 of zucchini planted and they are doing well. We will be able to harvest some zucchini this week and will be able to distribute to at least some of the members (I keep track and make it as fair as possible). This is the end of the sugar snap pea season and only full shares will receive sugar snap peas in their crates. Here’s the list of everything in this week’s CSA shares (clockwise beginning in the lower left corner of the picture):
Radishes, Kohlrabi, Turnips, Lettuce (in bowl), Broccoli, Sugar Snap Peas (full shares only) , Cucumbers, Green beans

Radishes: Remove the greens and store in plastic bag in refrigerator. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad and Smitten Kitchen’s chopped salad. Here are several Radish Appetizer ideas. Radishes can be sauteed; their flavor mellows during cooking, our family has enjoyed this dish using both radishes and sugar snap peas: Smitten Kitchen’s sauteed sugar snaps and radishes with dill.

Kohlrabi: Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens: Kohlrabi Recipes. The kohlrabi patties can also be made using both shredded kohlrabi and turnips (and carrots can be added, too), that is first salted and excess moisture squeezed out.

Turnips: store the roots and leaves, separately in plastic bags in the fridge. To use turnips, first cut off the top and bottom of the turnip and, using a paring knife, slice and peel the skin off. The turnip is then ready to be cut into the desired sized pieces and cooked or eaten raw. Kohlrabi and turnips can be cooked together: peel kohlrabi and turnips, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, and cover the skillet and cook, stirring occasionally, until tender.

Here is another tasty way to eat turnips:
Roasted turnips with Walnuts and Craisins

Preheat oven to 425 F.

Peel and wash turnips. Cut turnips into ½ inch squares and place on a baking sheet, add 1-2 Tablespoons oil (I used coconut oil) and mix thoroughly to coat the turnip pieces and add salt and pepper to taste. Roast for about 10 minutes and then stir or flip turnip pieces over, add a handful of walnuts and stir to coat with some oil and roast about 5 minutes and then add a handful of craisins to the pan and roast about 5 minutes or until turnips are just barely tender.

Broccoli: store in fridge in a plastic bag. I highly recommend peeling the stems of broccoli with a paring knife (do this right before preparation, otherwise a new skin will form). This Broccoli Salad is our family’s favorite way to eat broccoli. This cheesy broccoli casserole is also a good way to sneak in some greens.

Lettuces: store in plastic bag in refrigerator

Cucumber: store in plastic bag in refrigerator

Sugar Snap peas: Eat raw or saute in a little butter until snap peas almost tender. This is a recipe that combines sugar snap peas and radishes: Smitten Kitchen’s sauteed sugar snaps and radishes with dill

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender-crisp, add 1 or 2 cloves garlic (chopped) if desired. Cooking time varies depending on thickness of beans and stove temperature. Additions: toasted slivered almonds, stirred into the beans after cooking.

Kansas City Free Range Egg CSA

Did you know that our free range eggs are healthier than the eggs you find in the supermarket? Studies show that free range eggs have 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega 3 fatty acids, 3 times the vitamin E and up to 6 times the vitamin D as compared to supermarket eggs!

Our laying hens double as one of our not so secret bug control methods, devouring bugs and worms, tons of leaves (and the unfortunately the occasional tomato). The diet and exercise they undergo make our free range eggs noticeably different than the eggs laid by hens confined to a cage barely bigger than themselves. In fact, our free range eggs are noticeably superior to even the cage free eggs found at the supermarket. Look at the difference in yoke color and egg white thickness of the top two free range eggs from Where the Redfearn Grows Natural Farms compared to the Eggland Best Cage Free eggs ($3.99/doz at HyVee) on the bottom.

And oh the taste! We’ve gotten used to eating free range eggs. Several weeks after taking these pics, I accidentally took some of those store bought eggs (the ones for the demonstration) from the fridge and fried them up. “I immediately thought, man I wonder why those yokes are so bland colored. I hope or hens are doing ok.” When I put them on my plate and tasted them, they were, well, tasteless. I couldn’t finish them. Then I realized they weren’t our eggs at all.

Well, now we are offering a free range egg CSA through Where the Redfearn Grows Natural Farms. The summer egg runs from the second week of July to the end of August. One share consists of one dozen eggs per week for 8 weeks. At $32 for the whole season, you can’t beat it. Pick up at the farm in Independence or in Lee’s Summit. Sign up for the summer egg CSA today while supplies last!

We’ll be offering a fall egg CSA to continue after the close of the summer egg CSA.

Redfearn Farm CSA Week 6- Independence and Lee’s Summit, MO

The CSA vegetables for week 6 of the Redfearn farm CSA are a great mixture of spring and summer crops. New for this week are spring onions, and a choice of Napa Cabbage (or kale). A larger quantity of cucumbers and broccoli are included in this weeks shares. There are fewer leafy greens this week, which will be a relief to some.

CSA Week 6 vegetables (listed from the picture beginning in the lower left going clockwise):

Broccoli

Radishes

Lettuces

Spring Onions

Bok Choy

Napa Cabbage or Kale (Choice of)

Cucumber

Sugar Snap peas

Broccoli: store in fridge in a plastic bag. Tip: peel the stems with a paring knife before preparing; the stems are more tender after peeling. Try this Broccoli Salad.

Lettuces: store in plastic bag in refrigerator

Spring Onions: Store at room temperature. Spring onions have not been cured/dried so they will not last as long as storage onions.

Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce

Napa Cabbage: store in fridge in a plastic bag. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Cucumber: store in plastic bag in refrigerator

Kansas City, Join a CSA and Eat Healthy!

Kansas City, want to change your eating habits to include more healthy vegetables? Research says that one step you can take to healthier living is to join a CSA. A scientific study proves that CSA membership has beneficial effects on participant’s eating habits. The study was conducted by the Center for Agroecology & Sustainable Food Systems researching Community Supported Agriculture members’ experiences from 14 California CSAs.

81% of Community Supported Agriculture members say they’ve had some type of change in eating habits as a result of joining a CSA.

Respondents noted that after joining a CSA they were:

eating more vegetables, eating a greater variety of vegetables, eating healthier, eating at home more and eating out less, and eating better quality food.

Where the Redfearn Grows Natural Farms CSA members are no different. You can read some of their CSA reviews here. Kelly from Independence, MO wrote:

We’ve been working on living a healthy lifestyle, and Where the Redfearn Grows has really helped us do just that! The variety of food we received got me excited about cooking and trying new recipes and now even my husband enjoys out-of-the-ordinary veggies!

Where the Redfearn Grows Natural Farms CSA members enjoy a box of high quality, fresh picked produce every week throughout the growing season. Each box is packed with seasonal, naturally-grown produce We provide recipes and preservation instructions specific to each week’s harvest and members often share their own creations on our Facebook page. We are all working together to feed our families the healthiest and most delicious food we can provide. That’s why at Where the Redfearn Grows Natural Farms our motto is: “Together, we’ll change the way you eat!” Kansas City, join a CSA today to begin to change your eating habits today. Explore your Summer CSA, Fall CSA and Free Range Egg CSA options here.

CSA Share Blue Springs Lee's Summit Independence — An actual full CSA vegetable share from Where the Redfearn Grows Natural Farms on September 30, 2013

Redfearn Farm CSA Week 5- Independence and Lee’s Summit, MO

New crops are beginning to be ready for harvest! The first of the broccoli, cucumbers, and zucchini are ready for harvest. This week, we plan on having a choice of a head of broccoli OR two zucchinis as one of your produce items, for both share sizes. The broccoli and zucchini will be out on the table in our basement, for each CSA member to choose. Each full share should also get a cucumber. This is just the very beginning of the harvest of these vegetables, so those quantities/ sizes will be smaller than in the future.

Week 5 of the CSA season includes, beginning in the bottom left of the photo (clockwise):

Turnips

Kale (full shares only)

Arugula

Lettuce heads in a variety of colors

Kohlrabi

Baby Bok Choy

Baby cut Lettuce (middle of photo, in wooden bowl)Sugar snap peas

Radishes

Cucumber (full shares only)

Sugar Snap Peas

Broccoli OR Zucchini

Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 5 box should be stored in the refrigerator. The lettuce and arugula and can be pre-washed, spun dry in a salad spinner and put in a plastic bag layered with some paper towels to absorb extra moisture. It is important that the greens are not stored wet.

Sugar Snap Peas: EAT FRESH!

Lettuce: One salad idea: top with sliced radishes, green onions, chopped hard-boiled egg, and crumbled bacon. Make Wilted lettuce (or try half lettuce/ half arugula for very tasty combination): Wilted Lettuce salad

Kale (full share only): a hearty green, can be used raw in salad or smoothies or cooked, with eggs, pasta and others. Here is recipe for a Kale Frittata that we have enjoyed! Here is a simple kale, beans and sausage skillet we have also enjoyed.

Baby Bok Choy: Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy. A family favorite is: Fried Rice with Bok Choy and Chicken and also this: Bok Choy in Garlic Sauce

Radishes: Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad and Smitten Kitchen’s chopped salad. Here are several Radish Appetizer ideas.

Arugula: Salad green with a bite. Use fresh in salads. This is a favorite salad of ours: Roasted Sweet Potato and Arugula Salad. You can also sauté arugula in olive oil or butter with chopped garlic, just until arugula wilts. Try topping the sautéed arugula with sliced grilled chicken and a creamy sauce for a high-class meal! Can also be made into a savory soup like this Arugula Soup.

Kohlrabi: Kohlrabi is in the same family as cabbage, broccoli and kale. Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days. Here is a link with recipes using the kohlrabi bulb and greens: Kohlrabi Recipes. We just made the kohlrabi patties tonight with our dinner.

Preheat oven to 425 F.

Meal Ideas:

Fried Rice with Bok Choy and Chicken and a bowl of Sugar Snap Peas

Grill hamburgers served with a wilted lettuce and arugula salad and a radish salad

Quiche and Arugula Soup

kale, beans and sausage skillet

Lettuce wraps and Kohlrabi patties

Looking ahead to next week we should continue to have lettuces, other greens and hopefully more cucumbers and zucchinis!

Eggs will be for sale on CSA pick-up days: $4/ dozen.

Not a member but jealous for all this great all-natural produce? We’ve still got some shares available. Join the CSA today and get in on the goodness!

Walk in Cooler Construction at Independence, MO CSA

After 8 inches of rain in two weeks at Where the Redfearn Grows Natural Farms in Independence, MO, the fields are quite soggy. We’re hoping the crops hold out in their raised beds and don’t suffer from root rot. Since we can’t get into the fields right now, we took some time out to begin construction on the Redfearn Farm walk in cooler.

With the much-needed help of a few friends, the main structure for the walk in cooler was completed on Saturday just before the winds picked up and put a stop to the work. We’ve constructed the cooler out of highly insulated 6 inch thick structural insulated panels (SIPs) that we purchased as scrap panels from Thermocore in Jefferson City. These panels have an insulating R-value of 40 (which is about 3x the insulating value of the walls of most homes). These panels form a box (floor walls and ceiling) that was sealed using spray foam and caulk.

We have a window air condition unit controlled by a coolbot that will serve as the cooling unit. This type of refrigeration is much less expensive and easier to replace than a dedicated cooling system and quite efficient to boot.

The idea behind the walk in cooler is to allow for higher quality vegetables for our CSA and farmer’s market customers. We pick our produce either the day of or the day before CSA distributions, so the vegetables we provide are far fresher than anything at the supermarket. But, short storage duration (often only a few hours) before customers take the delicious vegetables home is only one piece of the puzzle. For premium quality and long storage potential at our member’s homes, we need to bring those luscious vegetables out of the hot fields and cool them down as quickly as possible to extend their later shelf life. When the CSA was smaller we used old refrigerators for this purpose and for the time being we’re using giant igloo coolers, but we can only do this with the most tender vegetables that need the cooling the most (leafy greens mostly).

We look forward to completing this walk in cooler where we can bring the harvest straight out of the heat and allow it to cool prior to dividing it up among the CSA members. We even plan to put the completed shares in the walk in cooler to await members picking them up directly from the walk in cooler.

Thanks to Ben, Ben and Dustin, we came a long way on the project. We’ve still got to put on the siding, install the door and cooling unit, put on the roofing, do the electrical work and put on the finishing touches. We had to special order the door, so we won’t be fully operational for two more weeks, but we’d like to get all this work done leading up to that time. So if you are handy with any of this type of work and want to pitch in, feel free to contact us. We’ll probably be working on it evenings and weekends in between all the other farm tasks and we could really use your help!

Redfearn Farm CSA Week 4- Independence and Lee’s Summit, MO

Week 4 of the CSA season includes, beginning in the bottom left of the photo (clockwise):

Sugar snap peas (see the edit below)

Lettuce heads in a variety of colors

Kale

Baby cut Lettuce (middle of photo, in wooden bowl)

Arugula

Baby Bok Choy

Green Onions

Radishes

EDIT: We were short on sugar snap peas so full shares got Kohlrabi in their boxes. Kohlrabi is in the same family as cabbage, broccoli and kale. Both the leaves and the bulbous stem (the round part) are edible. See below for recipe ideas.

Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 4 box should be stored in the refrigerator. The lettuce and arugula and can be pre-washed, spun dry in a salad spinner and put in a plastic bag layered with some paper towels to absorb extra moisture. It is important that the greens are not stored wet.

Sugar Snap Peas: EAT FRESH!

Kale: a hearty green, can be used raw in salad or smoothies or cooked, with eggs, pasta and others. Here is recipe for a Kale Frittata that we have enjoyed! Here is a simple kale, beans and sausage skillet we have also enjoyed.

Baby Bok Choy: Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy. A family favorite is: Fried Rice with Bok Choy and Chicken and also this: Bok Choy in Garlic Sauce

Kohlrabi (full shares only): The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days. Here is a link with recipes using the kohlrabi bulb and greens: Kohlrabi Recipes. We just made the kohlrabi patties tonight with our dinner.

Meal Ideas:

Fried Rice with Bok Choy and Chicken and a bowl of Sugar Snap Peas

Grill hamburgers served with a wilted lettuce and arugula salad and a radish salad

Quiche and Arugula Soup

kale, beans and sausage skillet

Lettuce wraps and Kohlrabi patties (only in full shares this week)

Looking ahead to next week we should continue to have lettuces, arugula, bok choy, sugar snap peas, and radishes and should begin having zucchini (and possibly some greenhouse cucumbers for full shares)!

Eggs will be for sale on CSA pick-up days: $4/ dozen.

Not a member but jealous for all this great all-natural produce? We’ve still got some shares available. Join the CSA today and get in on the goodness!

Redfearn Farm CSA Week 3- Independence, MO and Lee’s Summit, MO

The leafy greens of the late spring are growing fast and are providing a heavy harvest for the 3rd week of the Redfearn Farm CSA! The abundance of leafy greens may be a bit of a surprise to some CSA participants, but don’t worry, other types of vegetables will be coming soon. Enjoy the large quantities of arugula and spinach while we have them and then look forward to the next group of vegetables that come into season. Once its hot, you won’t see the arugula and spinach again until fall. CSAs are all about local seasonal produce. The produce found in our shares changes as the weather changes. Greens and roots mostly in the early weeks, moving to broccoli and cabbages soon after, with the tomatoes, cucumbers, squash, eggplant, etc etc coming in with the heat of the summer. Then the fall is ridiculous with the variety and quantity when we get both the end of the heat-loving crops as well as the cool season crops AND the fall-only crops like leeks, sweet potatoes, butternut squash, etc! We hope you enjoy the variety that each season brings!

Week 3 of the season season includes, beginning in the bottom left of the photo (clockwise):

Spinach

Baby cut lettuce (full shares only)

Kale

Lettuce heads in a variety of colors

Arugula

Baby Bok Choy

Radishes

Sugar snap peas

Here are some storage and using/ cooking instructions for each item. All of the items in the CSA week 3 box should be stored in the refrigerator. The lettuce, arugula and spinach can be pre-washed, spun dry in a salad spinner and put in a plastic bag layered with some paper towels to absorb extra moisture. It is important that the greens are not stored wet.

Spinach (small): Store in plastic bag in refrigerator. Use fresh in salads or make a spinach wilted salad. Salad idea: top with sliced radishes and green onions, crumbled bacon, chopped hard boiled egg and blue cheese dressing. Top with fresh berries and a vinaigrette or poppy seed dressing. Cooked spinach is also great; try this Butter Braised Spinach! To preserve spinach: remove stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.

Kale: a hearty green, can be used raw in salad or smoothies or cooked, with eggs, pasta and others. Here is recipe for a Kale Frittata that we have enjoyed! Or, try Kale Chips for a healthy snack.

Baby Bok Choy: Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy. A family favorite is: Fried Rice with Bok Choy and Chicken

Sugar Snap Peas: EAT FRESH!

Meal Ideas:

Fried Rice with Bok Choy and Chicken and a bowl of Sugar Snap Peas

Spinach and Bacon Crustless Quiche and a radish and mint salad

Pizza and a huge lettuce and arugula salad

Grilled Chicken (or fish or beef) on a bed of sautéed arugula with a side of pasta

Kale Frittata with fruit and biscuits

Note: If you have extra lettuce, spinach or arugula at the end of the week, try this wilted salad

Looking ahead to next week we should have more of the same plus possibly kohlrabi (if the weather cooperates)

Eggs will be for sale on CSA pick-up days: $4/ dozen.

Not a member but jealous for all this great all-natural produce? We’ve still got some shares available. Join the CSA today and get in on the goodness!

Not too Late to Enjoy Fresh Garden Produce Every week from Now till the End of October

Where the Redfearn Grows Natural Farms CSA is in full swing with produce box pickup availability at both the farm in Independence, MO and in Lee’s Summit, MO. Our all-natural growing practices mean you can enjoy the highest quality fresh garden produce without any fear of harmful chemical pesticides or herbicides. We select the best varieties for exceptional flavor and eating quality.

“But am I too late to join up?” No! You’ve missed the first couple weeks, but we’ve got a great line-up for you and we’re taking on more members up through June 9th or until we are fully subscribed. We’ve also got a $40 discount available through the promo code at the end of this post.

You can enjoy incredible variety and quality of fresh-picked, locally grown produce every week for far less than it would cost for lawn service! If the health of your family is more important to you than keeping up with the Jones’ manicured lawn, you can skip ahead and sign up for the CSA here.

Our farm is in Independence, MO just north of Blue Springs, MO on hwy 7. We are proud to be the most conveniently located all-natural farm for Blue Springs, Grain Valley, and Independence residents with pickups on either Mondays or Wednesdays. We also have a satellite location in Lee’s Summit near View High Drive and 3rd St. on Mondays. We offer a dazzling assortment of seasonal vegetables in each week’s box of produce (look for your favorites in the list below).

Our family farm is committed to growing the highest quality and healthiest produce we can grow without the use of chemical pesticides, herbicides or fertilizers. Read more about our natural growing practices here. If you have been looking for ways to develop a more healthy diet, we still have some openings in our vegetable CSA coop By joining Where the Redfearn Grows Natural Farms Independence, MO CSA, you’ll receive a box of vegetables every week for 21 weeks starting June 9th and going to the end of October. Sign up Here!

Click here to view an interactive map showing both the Independence, MO CSA farm and the optional Lee’s Summit CSA pickup location. Read on to learn about an exclusive discount available for a limited time!
Our vegetables are all grown without chemical pesticides, fertilizers, or herbicides through USDA organic approved practices. Our plant seed is all certified GMO free and we buy organic seed whenever possible. We harvest the day of pickup so you can be assured your seasonal box of produce is fresher than anything you can find at the store! We have two share sizes to choose from as well as discounts for extra work shifts at the farm.

Would you like to know what we are growing for you in the CSA? We’ve got over ten varieties of tomatoes and peppers including green, yellow, orange, red and purple bell peppers and red, yellow, pink, orange, and purple tomatoes both heirloom and some choice hybrids. We have hot peppers to: anaheim, jalapeño, poblano, hot hungarian wax, habanero, and chiles. We’ve got the best green beans you’ll ever taste and we have Italian and Asian eggplants, four types of cucumbers, swiss chard, fennel bulbs and tons of fresh herbs. We’ve got five varieties of new potatoes, sugar snap peas, two types of leeks, three varieties of kale, four types of cabbage, 5 varieties of lettuce, arugula, mixed baby salad greens, bok choy, 3 varieties of carrots, four varieties of radishes, kohlrabi, broccoli, tons of onions and garlic, and spinach already in the ground and that’s not all.

Besides the vegetable CSA, we also have free range eggs for sale, so keep us in mind for your egg needs as well!

Won’t you consider letting us be your farmers? Use promo code: CSANow to receive $40 off your CSA subscription

Join scores of current members enjoying weekly boxes of incredible fresh garden produce!

Sign up for the CSA today!