On a chilly February morning, after the sun has warmed the greenhouse enough to melt the light frost, we pull back the row covers. The greens underneath have come through the cold, and the cold has made them sweeter. Spinach, lettuce mix, Asian greens, Winterbor kale, Dino kale, collards, chard, radishes.
In February, most of us are down to potatoes, onions, and whatever’s in the freezer. Then you carry home a bag of greens that were picked that week.
Shave a Dino kale paper-thin, dress it with lemon, olive oil and salt, and it eats like a salad, crisp and sweet from the cold. Wilt spinach in a hot pan with garlic and slide an egg on top. That’s what a CSA account covers in February.
Registration for 2027 is open now! If you tried to join last year and couldn’t get in, sign up early. We cap the CSA at 100 shares across both sign-up windows, first come, first served. If you were a member in 2026, register again. Everyone needs to, every year.
Most CSAs hand you a box someone else packed, on an assigned day, and some ask for hours in the field. Ours is an account in your name. Come any day we’re open, as often as you like, and choose what you want: the carrots that look right to you, the chard you’ll actually cook. What you choose comes off your share at the register. There’s no card, no box, no pickup day, and no work shift. You just give us your name.
The whole store comes with the trip. Pick your vegetables, then do the rest of your shopping in the same stop: High Lawn milk, East Fork sourdough, eggs, meat, soup from our kitchen, honey from Fahey Family Farm, and the work of a lot of other local farms and makers. Your share covers what we grow, about 50 kinds of vegetables and herbs in a season, including ginger and garlic. Everything else is a second purchase at the register. Members also get the pick-your-own herb and flower garden up the driveway.
You’ll know who grew it. Sarah and I do, along with David, Heather, Shirley and the rest of our crew, in every kind of weather, winter included. We’ve run the CSA here for more than ten years, and we grow without synthetic pesticides, herbicides, or fertilizers. We’re not certified organic, but if you want to know how something was grown, ask us.
You pay in the Fall and Winter, when we’re buying seeds, compost, and transplants and paying for labor, and the harvest is months away. It’s what gets a farm like ours to spring. There are four share sizes: $400, $600, $800 and $1,000, and you pay 10% less than each, from $360 to $900. A $400 share suits one person who cooks a few nights a week. A $1,000 share suits a larger family, or anyone who freezes, cans or ferments extra. Choose the one you’d really use, because you can’t add to it later. If you’d rather start with the main harvest, sign up and pay by February 28 and your account opens sometime between May 15 and May 30. The price is the same.
Payment options, refunds, and Share the Bounty, our reduced-cost membership with Berkshire Grown, are all on the CSA page.
Some morning in February you’ll be at the register with a bag of spinach, a knob of ginger and a bunch of Dino kale, still cold from the greenhouse, and all you’ll have to do is give your name.
