Full Circle CSA

Bringing Community, Environment, Food, and Health Full Circle

 2015 CSA share

2015 CSA share

Our Selection   Who doesn’t love colorful, delicious and nutritious foods that are not only appealing to the eyes, but that taste amazing too? We grow a very wide range of vegetables, trying to include several cultivars of each item, some of which you can’t find at your local supermarket. We love trying out new varieties of all your classic favorites, as well as sticking to the tried and true Heirloom varieties.

We will include, but are not limited to : Arugula, Asian Greens, Basil (Italian and purple),Beans, Beets (red and golden), Broccoli, Carrots, Cabbage, Collards, Cucumbers (slicing and pickling), Eggplant, Fennel, Garlic, Gourds, Kale (curly, red and Italian), Kohlrabi (purple and white), Leeks, Lettuce Heads and Salad Mixes, Mustard Greens, Malabar Spinach, Onions (scallions, mini bunching and storage), Peas, Peppers (bell, sweet and hot), Pumpkins (edible and ornamental), Radishes, Summer Squash (zucchini, yellow and patty pan), Spinach, Swiss Chard, Tomatoes (cherry, beefsteak slicing, sauce and Heirloom), Turnips, Tomatillos, Winter Squash (butternut, acorn and spaghetti) and whatever else we can sprout!

 

Our Methods   We will be growing produce using "more-ganic", sustainable practices, and work to minimize our fossil fuel consumption by utilizing small scale intensive plantings. A major goal for us is to farm most efficiently with minimum impact on the environment. Through the use of minimum tillage practices, compost, and cover crops we can build soil and a thriving ecosystem for plants and the microbiology feeding them. By diversifying plant species and improving soil conditions we can create a healthy relationship between insects, microbial life, and our plants. Healthy plants with good soil and a safe environment don't need chemical or even organic sprays. We strive to work with the ecological systems to have productive gardens with less impact on the environment.

 

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Photos taken by Samantha Smenkowski