2017 Summer CSA newsletter week 1

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2017 Summer CSA

Join us for the 2017 Farm at St. Joe’s Summer CSA program!

Definition: If you haven’t heard of them CSAs, which stands for Community Supported Agriculture, are a way for farms to connect directly with customers. Typically, farms offer a set number of “shares” which customers can purchase at the beginning of the season. Then customers come pick up their share each week for a set number of weeks. By buying into a CSA you are sharing in the season’s produce and also sharing in the inherent risk of farming. This means that there can be crop failures due to weather etc leading to a different distribution of produce. For example, last year was a horrible year for potatoes and onions due to the drought so participants didn’t get very many. On the other hand, it was a fantastic year for broccoli so there was a lot of that.

What: 2017 Summer CSA. Get a bag of produce from the Farm! The produce in the shares changes through the season. The share will start with spring crops (head lettuce, greens), move to summer fruits (tomatoes, peppers), and transition to late summer/fall crops (broccoli, squash). Learn more about crop availability in this nifty chart. Our CSA is collaborative, meaning that many small local farms contribute produce. Note that fruit is not a common crop for small farms in the area so it will not be a large part of the share.

**New this year** we are offering two sizes!

Whole share: Pick up every week for 20 weeks. Cost is $20 a week ($400). This is a big chunk of change and I’m happy to take payments in installments. Sign up here

Half share: Pick up every other week for 20 weeks. Cost is $20 a week ($200). This is a good amount of food for a smaller family or a single person. Sign up here

Who: Anyone!

When: June 21-November 1st.

How: This is a self-serve CSA, meaning that you will be able to pick your shares (a bag of produce) up from a cooler at the Farm any time from  Thursday mornings to the following Monday at noon. Check out the video.

arugula-seedlings-1

Arugula peeking out!

How to participate: 

Step 1: Fill out the appropriate form:

Whole share

Half share

Important: by filling out the form, you are committing to paying for the share and picking up.

Step 2: Payment

The share is $20/ week for 10 weeks (half share) or 20 weeks (whole share). You must pay by June 15 or your spot will be given away ! Options include:

1.Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.

2.Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm. I am installing a wall-mounted lock box next week.

3. Send via mail/interdepartmental mail to Amanda ( 5333 McAuley Drive Reichert Health Building Suite 1117, Ypsilanti MI 48197).Questions? Email or call Amanda at Amanda.Sweetman@stjoeshealth.org or 712-4667

 

2017 Spring CSA

***Update, the Spring CSA is now full!*****

To receive updates about future CSA seasons, please sign up for our email list here.

 

 

Signups are closed for the 2017 Spring Farm at St. Joe’s CSA program(not sure what that is there’s more info at the bottom of this post).

What: Spring CSA. Shares will consist, primarily, of greens (spinach, lettuce, arugula, spicy mix) with the addition of other crops like radishes and peas.

Who: Up to 40 people

When: March 22-April 12

How: This is a self-serve CSA, meaning that you will be able to pick your shares (a bag of produce) up from a cooler at the Farm any time from  Wednesdays at 11am to the following Monday at noon. Check out the video.

 

Cost: $48($12/wk). We ask that you pay in full before the first pick up.

arugula-seedlings-1

Arugula peeking out!

How to participate: 

Step 1: Fill out this form

Step 2: Payment

The share is $48 ($12/week). Please pay in advance! Options include:

1.Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.

2.Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm

3. Send via mail/interdepartmental mail to Amanda (Reichert Health Building Suite 1117).

4. If you are a resident and you want to use your stipend money, please go to any of the Joe’s Java’s and tell them to put $ toward the Farm. Do this as many times as you need to get to $48. Once you have the receipts, please put them in an envelope with your name on it and get it to me. (Farmer’s Market, interdepartmental mail)

 

Questions? Email or call Amanda at Amanda.Sweetman@stjoeshealth.org or 712-4667

Definition: If you haven’t heard of them, CSA, which stands for Community Supported Agriculture, programs are a way for farms to connect directly with customers. Typically, farms offer a set number of “shares” which customers can purchase at the beginning of the season. Then customers come pick up their share each week for a set number of weeks. This is a great model for all involved, farmers get upfront capitol when they need it most and consumers get ultra-fresh, local produce.

 

Living Seasonally

It’s November 23rd, 2016. Until this weekend, the weather felt like September. But despite the warm weather, I’ve been feeling myself return to my winter habits. I am surprised to find that the shorter days drive my behavior more than the temperature outside.

As I spend more time at home cooking, reading, and enjoying the company of friends, I am grateful for the passage of time and the changing seasons. After a frenetic summer, I need the long nights to force me to slow down and rest. This is a time of regeneration.

I cooked more times in the last two weeks than I had in the entire month previous. What I’m cooking has changed also. Root vegetables are prominent in their sweet, crispy glory. I roasted a locally-raised chicken, and was reminded how many ways a chicken can feed a family. (Have you ever made homemade stock?). And, maybe best of all is the salad!!!

Even though temperatures have finally cooled off and the days are short, there is still so much growing at The Farm. This is the season for cold-hardy greens: spinach, lettuce, baby kale, arugula, ruby frills, and so much more. These greens taste sweet, crisp and have more bite than standard lettuce. As one of the CSA customers told me: “Your spicy salad mix has rocked my world!” Not only does our salad mix incorporate a broad variety of greens. But also, greens taste better in the fall/winter because sugar is nature’s antifreeze. Once the greens have frozen once, the flavor changes dramatically!

hoop-house-greens-fall-2016

What are your winter habits? One new habit I’m working on is feeling more gratitude. The best way to make a new habit is to practice. If you’re a St. Joe’s colleague, join the Gratitude Challenge Nov 28-Dec 16th. Learn more here.

Fall CSA openings

The Fall CSA*, which started 2 weeks ago, now has several open spots!

What: shares will include salad greens, carrots, beets, eggplant, squash, leeks, cabbage and more.

When: now-Dec 14

How This is a self-serve CSA, meaning that you will be able to pick your shares (a bag of produce) up from a cooler at the Farm anytime from 11am on Wednesdays to 9pm Sundays. Here’s a silly tutorial video on how to pick up your share.

Cost The cost is $20/week. We ask that you pay in full at or before the first pick up. Cost will vary depending on start date.

To join the CSA:

  1. Sign up using this form: 2016 Fall CSA
  2. Payment options include.
    1. Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.
    2. Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm.
    3. If you are a resident, please talk to Matt Malone.

Questions? Call 734-712-4667 or email Amanda (Amanda.Sweetman@stjoeshealth.org)

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A share from last fall

*Definition: If you haven’t heard of them, CSA, which stands for Community Supported Agriculture, programs are a way for farms to connect directly with customers. Typically, farms offer a set number of “shares” which customers can purchase at the beginning of the season. Then customers come pick up their share each week for a set number of weeks. This is a great model for all involved, farmers get upfront capitol when they need it most and consumers get ultra-fresh, local produce.

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