Hello! Thank you for your interest in the Farm at St. Joe’s CSA program. 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.
Our CSA is a bit different. For one thing, it is collaborative. Meaning that many farms in the area contribute food. We strive to work with only the best growers that use safe and sustainable growing practices. Another way we’re different is that this is self-serve. Meaning that you have from Wednesday at 11am-Monday at 5pm to pick up your bag of produce from the Farm.
We currently have three seasons: Spring, Summer, Fall/winter. We take a break through the coldest months, but you can still find us at the farmers market on Wednesdays from 11-1pm in the main lobby.
If you are interested in learning more please email: Amanda.Sweetman@stjoeshealth.org
Signups for the various CSA seasons happen throughout the year. The best way to stay informed is to sign up to receive emails about the CSA here or subscribe to the blog. Keep your eye on the blog or our website for more details.
I have to share my personal story to the group. I have lost 20lbs since I started to receive these wonderful vegetables each week. I grew up in a catering business and love ❤️ to cook. I have been so over joyed by the fresh vegetables we receive each week. Some I probably would over look in the grocery store until now. I grow a garden each year but it could never be big enough to grow such wonderful varieties of vegetables we are receiving. The radishes made it to the cutting board yesterday and were eaten raw. They were delicious 😋The Kale is in a pot this morning steaming with a ham bone I had in the freezer. I made the butternut squash last night for dinner. I just rubbed it with olive oil and sprinkled it with rosemary, ginger and cut small pieces of garlic on top. Superb! Today I am preparing for lunch an arugula salad with almonds, mandarin oranges topping with Catalina Dressing.Yum! The celery will be used in home made soup and dressing for next weeks Thanksgiving Dinner. If I have any left over I usually chop it up and freeze for chili or soups. The Kohlrabi is used in soup or I roast it in the oven and serve on a toasted baguette with artichokes and cheese in top.
Thank you 😊 for the wonderful health benefits I have received and the variety of fresh vegetables my family and friends are enjoying.
St. Joseph Mercy Ann Arbor staff.