Journeyperson Check-in: Allyson Angelini at Full Heart Farm *WinterShare*

Full Heart Farm is excited to be wrapping up our third growing season and begin planning for 2015!

The 2014 growing season produced our best harvest yet -  an abundance of vegetables, pasture-raised chicken + eggs, and pork.  We continued to provide dinner ingredients for the  50+ families that support our farm through our MemberShare Program, and are incredibly grateful for the community that surrounds the farm.  Our main harvest season is 26 weeks (six months straight!), with a smaller WinterShare program that completes the year.

CT NOFA Accepts 3 New Journeypersons! Spotlight on Ben Harris

CT NOFA is proud to announce the next round of Journeyperson farmers to take part in the 2 year program funded by a grant from the National Institute for Food and Agriculture through the USDA Beginning Farmer and Rancher Development Program. The Journeyperson program strives to support farmers in the education gap between apprentice and independent farmer and to provide resources and opportunities for prospective new farmers who have completed an apprenticeship to further develop skills they need to farm independently.  

This year we have accepted 3 beginning farmers into the program: Ben Harris of Root Down Farm CSA in Coventry, Josiah Venter of Ro-Jo Farms in Bethany and Roger &  Issabelle Phillips of Sub Edge Farm in Farmington. 

Ben Harris. photo by Weston Monroe/Cara Paiuk

Today's blog spotlight will focus on beginning farmer Ben Harris.

Joan Allen teaches us about Plant Diseases!

Last Monday CT NOFA collaborated with the wonderful Community Farm of Simsbury to put on our forth on-farm workshop of the summer; Plant Disease management presented by Joan Allen, the Assistant Extension Educator at UConn's Home and Garden Education Center. It was the perfect day for an on-farm workshop as the temperature was a cool 73 degrees, a nice break from the recent heat wave that has struck CT.

Connecticut CSA Fairs

CT NOFA hosted three CSA Fairs in the first week of March! If you missed them, that's okay! You can still learn about the farms here on our blog.  The farms below participated in our CSA Fairs and there are additional CSAs on our CSA Page.

Winter Conference CSA Fair:

Massaro Community Farm
Woodbridge, CTAdditional Drop Off in New Haven
40-50 vegetable crops in total, all certified organic ).*A fruit option is available at additional cost from a nearby farm; fruit is ecologically grown; includes blueberries, peaches, melons, apples and pears. *

The Hickories
Ridgefield, CT
Certified Organic fruit and vegetables - grown on our farm . Add on shares (bread, meat, milk, cheese) available from participating farms. 

Holcomb Farm
West Granby, CT
Additional Drop Off in Hartford
Mixed vegetables - The On-Farm CSA Share and Box Share both include a large variety of roots including: carrots, beets, baby new potatoes, storage potatoes, parsnips, turnips, salad radishes, watermelon radishes, hakurei turnips etc, salad greens including lettuce mix, arugula, spinach, and mustard greens, cooking greens including kale, chard, collard greens, mustard greens, asian greens, and fruiting crops including tomatoes, eggplant, peppers, cucumbers, watermelons, summer quash and winter squash. On Farm Share also includes PYO crops including strawberries, raspebrris, peas, cherry tomatoes, hot peppers, cut flowers, herbs, tomatillos, husk cherries and more. Box Shares do not include PYO crops.

Hartford Area Farm

Holcomb Farm also participated in this Fair.

Serafina Says Farm
Canton, Hartford and Simsbury
Addtional Drop Off at Billings Forge Farmers Market
New Farm! CSA offers organically grown vegetables, including many heirloom varieties, with a focus on greens and root crops, plus tomatoes, peppers, herbs, cabbage, broccoli, sweet potato, onions, squashes, cucumbers, etc. In addition to vegetables, sprouts and microgreens are also included. Plus, six Farm to Table health and wellness classes are offered over the season focused on eating for anti-aging and longevity, to break addictions, weight loss, etc.

Highland Art Farm
Bloomfield & Glastonbury
Vegetables, meat,dairy, bread, granola, coffee

New London Area CSA Fair
Hunts Brook Farm
Quaker Hill, CTAdditional Pick-Up: Terra Firma Farm in Stonington
We grow a wide variety of vegetables and herbs including many types of greens, carrots , beets, tomatoes, potatoes, broccoli, cabbage, beans, peppers, eggplant, radishes, turnips, melons, garlic, basil, pick your own rasberries at the farm, pawpaws in the fall and more!

New Mercies Farm
Lyme, CT
Pick Up at Farmer's Market @Ashlawn Farm Coffee on Saturdays in Old Lyme Farmers Market @Spring Glenn on Tues in Hamden
Heirloom Vegetables-incl. asparagas, mesclun, broccoli raab, kale, chard, bok choy, arugula, french string beans, sweet corn, potatoes, carrots, jerusalem artichokes, summer squash, winter squash, beets, eggplant, sweet peppers, tomatoes, spinach, broccoli, edamame, cabbage, brussels sprouts, kohlrabi, rutabaga, turnips, radish, chinese cabbage, cauliflower, radicchio, escarole, head lettuce, celery, cucumbers, onions, leeks, melons, peas, parsnips, water melon. Flowers Eggs strawberries, raspberries, blackberries, blueberries, Persimons, Cherry, Peach, Plum, Pear, Apple

The Wooly Pig
Madison, CT
CSA Pick Up: Bitta Blue Farm in Killingworth Dudley Farm Market in Guilford Potential downtown New Haven pickup TBD.
Organically fed, pasture raised poultry.

FRESH New London
CSA Pick UP: Fiddleheads New London, Lawrence and Memorial Hospital, Eugene O'Neil Theater Company
Lettuce, Tomatoes, Cucumbers, Green Peppers, Summer Squash, Parsley  Beets, Carrot, Russian Kale, Green Onions, Basil, Green Beans.

Huntsbrook Farm in Quaker Hill

Winter Recipes for Cold Snowy Days

If you're anywhere in the northeast right now, you're probably in the middle of dealing with Winter Storm Nemo, our latest blizzard. You also might be trying to come up with a good weekend pass time that doesn't just involve shoveling the driveway.  Assuming you haven't lost power (and if you're reading this you must be somewhere with electricity) now might be a good time to try out a new recipe or two.  Below are some great cold season recipes courtesy of Kristiane's Organic With the Seasons newsletter.

Roasted Brussels Sprouts with Ham and Garlic

• 1 (1 ounce) slice white bread
• 3 pounds Brussels sprouts, trimmed and halved
• 1/4 cup finely chopped country ham (about 1 ounce) (don't eat meat?  This recipe is just as good without it!)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 garlic cloves, thinly sliced
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
3. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
4. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

Lentils with Wine-Glazed Vegetables

• 3 cups water
• 1 1/2 cups dried lentils
• 1 teaspoon salt
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cup chopped pealed celeriac (celery root)
• 1 cup diced parsnip
• 1 cup diced parsnip
• 1 tablespoon minced fresh or 1 tablespoon dried tarragon, divided
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2/3 cup dry red wine
• 2 tablespoon Dijon mustard
• 1 tablespoon butter
• 1/4 teaspoon black pepper

1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
2. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned.
3. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. 
4. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.

Click here to find these recipes and more online!

Below is a recipe that I'm trying out today, using winter root vegetables from my winter CSA share from High Hill Orchard in Meriden.  Maybe I'll bring some leftovers on a snow hike on Sunday, another great winter pass time.

Lamb Shanks With Wheat Berries And Parsnips

Sweet, nutty parsnips and earthy, chewy wheat berries turn this just-beyond-basic version of classic shanks into a one-pot meal. There is some advance preparation. The recipe is adapted from Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli (Viking Studio 2007).



T. Susan Chang for NPR
Makes 4 servings

• 1 1/2 cups hard, red wheat berries, soaked overnight in water*
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 bay leaf
• 4 meaty lamb shanks, about 1 pound each
• 1 teaspoon coarse kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 2 large carrots (about 1/2 pound), peeled and cut into 1-inch pieces
• 2 medium parsnips (about 1/2 pound), peeled and cut into 1-inch pieces
• 1 medium onion, peeled and cut into 1-inch chunks
• 1 large celery stalk, coarsely chopped
• 4 garlic cloves, smashed with the flat side of a knife and peeled
• 1 1/2 cups dry red wine
• 14.5-ounce can diced tomatoes with their juice
• 2 cups chicken stock, preferably low sodium

* Wheat berries are available at most natural foods and specialty stores and in the natural foods section of some supermarkets

1. The night before cooking the lamb, put the wheat berries in a large bowl and cover them with cold water.
2. Tie the rosemary, thyme and bay leaf up in a cheesecloth bag and set aside. Pat the lamb shanks dry and season them with the salt and pepper to taste.
3. In a large Dutch oven set over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, brown the shanks, in batches if necessary so as not to crowd the pan. (Or, brown the shanks on a foil-lined baking sheet under the broiler. See "A Note On Browning," above, in story inset). Cook, turning periodically, until a nice crust has formed, 8 to 10 minutes total. Remove the browned shanks to a plate.
4. Add the remaining tablespoon of olive oil to the pan and add the carrots, parsnips, onion, celery and garlic cloves. Cook, stirring, for 7 to 9 minutes until the vegetables are turning golden. Add the wine and deglaze the pan, stirring to scrape up any brown bits. Simmer 5 minutes and then add the herb bundle, tomatoes with their juice, and chicken stock to the pan, along with the drained wheat berries. Bring the pot to a simmer and cover. Simmer on the stove for 20 minutes.
5. Meanwhile, preheat the oven to 350 degrees. Return lamb shanks and any accumulated juices to the pot. Put the covered pot in the oven and cook for 1 1/2 to 2 hours, until the lamb and wheat berries are tender (the wheat berries should still have a little bite to them).
6. To serve, present the shanks whole, or shred the meat off the bone in the kitchen and serve plates of wheat berries and vegetables topped with the shredded meat and cooking liquid.

View the whole article from NPR with more lamb recipes here.


However you spend your snowy weekend, make sure that it's safe and cozy!
-Melissa

A Full House at the Getting Started in Organic Farming Conference

Last Saturday, January 26, 2013, CT NOFA held it's annual Getting Started in Organic Farming Coneference at Goodwin College in East Hartford.  Despite a winter storm that inundated much of the mid-Atlantic states, we had sunny, albeit cold, weather up in Connecticut on the day of the event.  This was the first time the conference has been held at Goodwin, and we couldn't have been happier with how the day turned out.

The conference began just after 8am, and every seat in the room was filled.  Our Executive Director, Bill Duesing, kicked off the day with a compelling 30 minute overview of our current agricultural situation and how that ties into important global issues like climate change, biodiversity loss, and nutrient loading in fresh and salt water.  Bill gave an inspiring call to action for new farmers, explaining that organic farming directly addresses our planet's (and humanity's) most pressing ecological concerns.

After Bill's excellent introduction, Joe Bonelli from the UConn Cooperative Extension Service spoke briefly about Connecticut Farm Risk Management and crop insurance, explaining the tools that UConn and RMA have to offer new farmers to help them get started.

Our first full-length speaker of the day was Kip Kolesinskas, a conservation scientist with 35 years of experience. Kip has been a major contributor in efforts to increase farmer access to land, develop farm friendly municipalities, and promote locally grown food.  Kip's 45 minute presentation, Gaining Access to Quality Farmland, gave an overview of the common methods and sources for gaining access to affordable farmland, such as matching services, opportunities on Municipal and Land Trust properties, and the basic elements of a good lease, technical resources, and its role in risk management.

Next Erin Pirro, a Farm Business Consultant for Farm Credit East with a background in agricultural economics, spoke for an hour about Budgeting from the Bottom Up.  Erin has been helping farmers large and small make their businesses run better since 2001, and showed her knowledge and expertise by describing how to build a plan in numbers, designed to show you if you can take your business where you need it to go. Erin delved into the many aspects of building a strong and comprehensive budget, and showed how doing do will save you a lot of time and effort in the long run.

Kerry and Max Taylor, owners and operators of Provider Farm in Salem, CT, followed Erin with  a half hour presentation about Starting a CSA for Long Term Success. Provider Farm is a 200 share CSA, wholesale, and market biodynamic farm.  Kerry and Max described what it takes to start a CSA and why it can be a really valuable tool for new farmers. They addressed the benefits and draw backs of starting a CSA in the first year as well as lessons learned, tools for success and how a CSA fits into a whole farm plan.

Kerry and Max's presentation served as a great opening to the 45 minute CSA Panel where five Connecticut farmers, including Kerry and Max, addressed CSA-related questions from the audience ranging from the more general to the technical and specific. Other than Kerry and Max, the panel was also represented by three other farmers: Karen Pettinelli from Holcomb Farm, Mark Gauger from Maple View Farm, and Rodger Phillips from Grow Hartford.  Together, the panelists operate CSA programs in a wide range of sizes and specialties, and cater to different clientele.  The panel was a great way for attendees to learn a great deal about the different approaches to running a successful CSA program.

After the panel, the conference broke for lunch, some of which was generously donated by Whole Foods West Hartford and Chabaso Bakery. Thanks to CT NOFA staff and board members for providing some of the lunch as a supplement to the donations! There was plenty of food to go around, and the  break afforded attendees a great chance to network and get to know one another.  It also gave the staff and presenters time to get ready behind the scenes for a packed afternoon program!

The afternoon program started off with NRCS Opportunities for the Organic Producer, a 45 minute presentation from Adam Maikshilo, a Soil Conservationist for CT NRCS. Adam talked about technical and financial assistance that's available through the NRCS to organic producers, how to apply for those services, and common conservation practices that organic producers follow.

After Adam's presentation, Kim Stoner, the vegetable entomologist at the Connecticut Agricultural Experiment Station in New Haven, presented about Pest Management for Organic Farms.  Kim explained which pests can be tolerated, which can be managed at low levels, and which can appear suddenly and devastate a crop.  She also described ways to reduce pest damage, like diversifying, using resistant varieties, and using other non-chemical strategies for control.

Our last presenter of the day was Duncan Cox, a  Certification Administrator at Baystate Organic Certifiers.  Baystate is the only organization that certifies organic farms in Connecticut, and it was important to end the day describing the step by step process of becoming certified.  Duncan explained not only the certification process, but also addressed common concerns among farmers about becoming certified and maintaining certification.

This year's event was a blast!  Many thanks again to Whole Foods and Chabaso, as well as to the USDA RMA and the Specialty Crop Block Grant for providing some of the funding for this event, and to Goodwin College for the venue.  Also, a very special thank you to all the presenters for making the event informative and engaging.  Lastly, thanks to all the attendees for coming and learning about how to get started in organic farming!  We really appreciate the evaluations you filled out, and will use them to make even better programming for you in the future.  Thanks for your support!

Couldn't make it to this year's event?  No worries - we will be offering 8 beginning farmer workshops this year focusing on a variety of technical topics, and three CSA fairs.  Check our website often for the most up to date information.

Have a great weekend!
-Melissa

Are You a New or Transitioning Organic Farmer?

If so, you should join us at our Getting Started in Organic Farming Conference! 

CT NOFA Getting Started in Organic Farming Conference

January 26, 2013

8:00am - 3:30pm

Goodwin College
One Riverside Drive
East Hartford, CT

 

This conference helps aspiring organic farmers develop successful farming careers by linking them with important resources and experts in the field.  Whether you're interested in farming for the very first time, or you've been farming for a while and want to learn more about how to work organically, this conference will provide you with valuable insight and support.

Here's some information about some of the conference presenters:

 

Wayne Hansen, Wayne's Organic Garden -Diverse “Tools” For Success in Organic Vegetable Production
How several tools, some small, some larger, some inexpensive, some not so, have helped me to create a productive growing situation on a tiny lot not obviously meant for growing and selling produce. How I got there may help you do the same.
 

Bio: I never knew what I wanted to do in life. Academia seemed like a trap to put me in an unimaginative job in a world without a soul. I've found a life in soil, weather, hard work, and the joy of good food. It's all been worth it.
 

Erin Pirro, Farm Credit East - Budgeting From the Bottom Up
It's good to have a plan. Before you have a plan, you have an idea - something on the back of a napkin about how you will run your business. A budget is a plan in numbers, designed to show you not just if it's worth it, but if it can take you where you need to go. A bottom-up budget is an easy-to-use technique to help you get there.

Bio: Erin Pirro has been helping farmers large and small make their businesses run better since 2001. As a Farm Business Consultant for Farm Credit East with a background in agricultural economics, Erin's focus has been on benchmarking and profitability improvement because sustainability means economics, too! At home, Erin's small family farm raises and markets sheep and wool products in southern New England.

Kerry and Max Taylor; Provider Farm - Starting a CSA for Long Term Success
CSAs are great but starting a CSA should not be taken lightly, and involves careful planning. We will address the benefits and draw backs of starting a CSA in your first year as well as lessons learned, tools for success and how our CSA fits into our whole farm plan.

Bio: Max and Kerry Taylor own and operate Provider Farm in Salem, CT. Provider Farm is a 200 share CSA, wholesale, and market biodynamic farm. We also maintain a small herd of beef cows on 20 acres of rotationally grazed pasture.

Adam Maikshilo, USDA NRCS - NRCS Opportunities for the Organic Producer 

NRCS can provide technical and financial assistance to organic producers utilizing Farm Bill programs. Who is eligible and how do you apply? Common conservation practices for an organic producer.

Bio: Adam has been a Soil Conservationist for CT NRCS for approximately 2 years. Previously worked as a Wildlife Technician for USDA - Wildlife Services for approximately 6 years. Graduated from UCONN with a degree in Natural Resources.
 

Kip Kolesinskas, Gaining Access to Quality Farmland
Participants will gain an overview of the common methods and sources for gaining access to affordable farmland, such as matching services. Opportunities on Municipal and Land Trust properties will also be explored. Basic elements of a good lease, technical resources, and its role in risk management will be discussed.
Presenter bio

Bio: Consulting Conservation Scientist, Formerly State Soil Scientist for CT /RI, USDA-NRCS, 35 years of experience. A.A.S. SUNY Cobleskill, B.S. Cornell University, Lancaster University, and Schumacher College -UK. Kip has been a major contributor in efforts to increase farmer access to land, develop farm friendly municipalities, and promote locally grown food.
 

Kim Stoner, CT Agricultural Experiment Station - Insect and Pest Management
Organic farmers need to think ahead about pest management. Plan to reduce pest damage by diversifying, using resistant varieties, and using other non-chemical strategies of control. Learn which pests can be tolerated, which can be managed at low levels, and which can appear suddenly and devastate a crop.

Bio: Kim Stoner has been the vegetable entomologist at the Connecticut Agricultural Experiment Station in New Haven since 1987. Her current research focuses on pollination and bees – including measuring exposure of bees to pesticides, monitoring native bee species, and studying pollination in pumpkins and squash.

Duncan Cox, Baystate Organic - Organic Certification
Duncan will explain how the organic certification process works. He will describe how crop, livestock, and processing operations large and small can become certified to the USDA National Organic Standards.

 

Bio: Duncan Cox has been inspecting organic farms and processors for Baystate Organic Certifiers since 2003, after first obtaining an MS in Soils from Washington State University, organically producing apples and onions in Washington State, and assisting farmers in both the Pacific Northwest and in South Carolina. 

In addition to these presentations, the conference will also feature a CSA Roundtable with Mark Gauger of Maple View Farm, Rodger Phillips of Grow Hartford, and Karen Pettinelli of Holcomb Farm.  During the roundtable, attendees will be split into small groups and be placed with one of the three roundtable speakers.  This will give attendees a greater opportunity to ask questions and start a dialogue with farmers who have had many years of experience with running a CSA program. 

You can learn more about the conference and register here.  If you have questions, or want to register over the phone, give us a call at 203.888.5146.

Hope to see you there!

-Melissa

CSA School Program on November 28

On November 28 in Haddam, CT the UConn Extension with the funding of the USDA Risk management Agency is hosting an all-day, intensive CSA School.  This is a great way to learn from other farmers about their experiences operating CSAs of all shapes, sizes and models here in Connecticut.  Check out the agenda:

8:30 Welcome- Jude Boucher, UConn Cooperative Extension
Who is your CSA customer? – Monique Basch

8:45 - 9:15 Traditional CSA Vegetable Share
Paul Bucciaglia, Fort Hill Farm, New Milford
Key elements of the CSA model

9:15—9:45 Multi-farmer CSA
Brad Isnard, Bishop’s Orchard CSA
Working with other farmers, using CSA share add-ons

9:45 – 10:00 BREAK
10:00 – 11:00 Multi-season CSA/Partnering with Chefs
Fred and Stacia Monahan, Stone Garden CSA, Shelton
Deciding to shift to CSA business and impact on farm income, layering CSA shares, aspects of managing large # of members

11:00 – 11:30 Meat CSA
Rick Hermonot, Ekonk Hill Turkey Farm, Sterling
Unique aspects of operating a meat CSA, share options, aggregating product from other farmers

11:30 – 12:15 LUNCH

12:15 – 1:00 Tips & Tools for CSA business management
Jiff Martin, UConn Cooperative Extension
Model CSA contract, share prices, communicating with members, case studies and snapshots, innovative aggregation models

1:00 – 1:30 Insuring a CSA
Joe Bonelli – UConn Cooperative Extension

1:30 - 2:30 Getting Started – What I learned my first year running a CSA
Farmer Panel:
 Michelle Collins – Fair Weather Acres, Rocky Hill
 Bruce Gresczyk Jr. – Gresczyk Farms, New Hartford
 Steve Munno – Massaro Community Farm, Woodbridge
Moderated by Jude Boucher, UConn Extension Center


2:30 - 3:30
CT NOFA will be hosting a roundtable discussion for farmers who are just getting started with a CSA, those who are looking to improve or scale up their CSA and a discussion about CSA Regulations.  The group will break out into smaller groups to learn about:

Group A – Getting Started – Led by Max and Kerry Taylor (Provider Farm)
Group B – Getting Better – Led by Steve Munno (Massaro Farm)
Group C – Regulating the CSA – CSA farm businesses and issues with town and
state government, led by Joan Nichols from the Connecticut Farm Bureau Association

Register by filling out this form and sending it to
UCONN, CES
24 Hyde Avenue
Vernon, CT, 06066

Hope to see you there!
Kristiane

Our CSA Fair was this Weekend!

This past Sunday was our CSA Fair held in conjunction with the Willimantic Food Coop's Downtown Country Fair.  The Country Fair was really fun, despite some rain (okay, quite a bit of rain) and CT NOFA was at the fair handing out information about CSAs.  We were also joined by our new fall intern, Julia Russi!  Even if you missed the fair, you can read on to meet some of the farmers and get to know their CSAs!

 

Brown Paper Bag Harry's is located in North Franklin but has pick-up locations in Franklin and in Newington. The CSA lasts from July to October. They provide members with a large variety of vegetables, fruit like melon, cantaloupe and blueberries.  If you're interested in joining, contact brownpaperbagharrys@gmail.com.  

 

Raspberry Knoll Farm  is in North Windham, CT and has a CSA season from Mid-June to Late September and provides members with a variety of vegetables, cut flowers and a variety of blueberries and raspberries.  You can visit raspberryknoll.com for more information!

Shundahai Farm is in Storrs and provides shares from Early May until the End of October.  Shundahai Farm also grows an amazing variety of vegetables, and provides members with fruit like watermelon, strawberries and raspberries.  They also employ no-spray agriculture, which doesn't allow for any pesticide use (organic allows a very restricted list of pesticides and fertilizers to be used) For more information about Shundahai Farm, visit their website shundahaifarm.com.

The last farm is Down to Earth CSA in Stafford which has a summer season from June to November and grows a variety of vegetables, herbs and flowers for CSA members.  For more information visit getdowntoearth.org

If you were able to make it, thanks for coming! If you missed it, or you live in a different area of Connecticut, don't worry, we will have more in 2013.  All of our fairs are funded by the Specialty Crop Block Grant Program of the Agricultural Marketing Service, USDA and administered by the Connecticut Department of Agriculture.  Farmers who are interested in participating in one of our regional 2013 CSA fairs should e-mail Kristiane Huber at kristiane@ctnofa.org.

Happy Harvest Everyone!

Kristiane

Join us at the CSA Fair this Sunday!

Community Supported Agriculture is more than a sustainable food movement buzzword, it is increasingly the distribution method that farms in Connecticut are using.  Community Supported Agriculture, or a CSA, is an opportunity for consumers to invest directly in their local farmers with an upfront membership fee, and then to receive shares of the harvest for an extended period of time.  There are over 60 CSAs throughout Connecticut, giving Connecticut consumers a wonderful opportunity to support local agriculture.  The Northeast Organic Farming Association of Connecticut (CT NOFA)’s new CSA Project strives to help you find the right CSA for you.

 

CT NOFA will be hosting a CSA Fair at the Downtown Country Fair at the Willimantic Food Coop on October 7.  Visit the CT NOFA table at the fair to receive more information about CSAs and for a list of the CSA farmers at the fair.  Meet the participating CSA farmers and talk to them about their farm and what their shareholders receive. Some of the farmers will be selling produce at the fair, this way you can try before you buy a share.

 

Our current list of participating farms is:Down to Earth CSA in Stafford
Shundahai Farm in Mansfield

Brown Paper Bag Harry's in North Franklin

Spring Lake Gardens in Sterling

McV Farm in Canterbury

Raspberry Knoll Farm in North Windham

 

There are a number of benefits for a CSA member.  Members usually pick up their shares at the farm where to food is produced, which provides an opportunity for children to learn about agriculture and where food comes from.  Members build a relationship with their farmer, and are not only customers, but are shareholders investing directly in local farmers. Each CSA offers different flexibility in terms of share size, pick-up frequency, season length, and products in the share.  If a share might be too much food as it might be for an individual or couple, ask your farmer if they offer half shares.  If there are only full shares, ask friends and neighbors if they would like to split a share and divide the food pick-up responsibilities.  If you receive foods you are unaccustomed to, your farmer will probably have cooking recommendations and recipes; they love good food as much as their members!

 

For a full listing of the CSAs in your area, visit www.ctnofa.org/CSAs.htm and view the listings by county.  The time to buy CSA shares is generally late winter or early spring before the growing season. Winter is the time to think about which CSA you would like to join, and initially contact a farmer to ask about their deadlines.  Keep an eye out for CT NOFA’s upcoming CSA Fairs in winter of 2013.  This rogram is supported by a grant from the USDA's Specialty Crops Funding distributed by the Conneticut Department of Agriculture.