Each week we harvest a balanced mix of greens, roots, herbs, alliums, and other vegetables. Our shares should provide the foundation for a couple of good meals for a small household. And after more than 10 years of farming, we know that all families eat differently so we arrange our shares “market style” — allowing members to take home the variety and quantity that they know they will enjoy. This further reduces waste and allows our members to make a generous donation to the Rindge Food Pantry most weeks.
In addition to weekly vegetables and herbs, we also offer a letter from our farmers each week and a bouquet of flowers roughly every other week. Many of our customers look forward to the annual block print that Megan shares along with the week 20 harvest.
Our gardens and trees are maintained with compost and manure from local animals, organic soil amendments, very limited organic pest controls, rotational planting, cover crops, and rest when appropriate. It is food we feel good about — food we are proud to offer.
Sample Harvest Lists:
June: green onions, carrots, radish, salad turnips, bok choi, kohlrabi, lettuce, thyme
July : salad mix, kale, green onions, salad turnips, basil, dill, cucumbers and zucchini
August: tomatoes, cucumbers, zucchini, sweet and hot peppers, marjoram, swiss chard, summer onions and cut flowers
September: Onions, tomatoes, eggplant, hot peppers, carrots, cabbage, kale, lettuce, thyme and cut flowers
October: garlic, leeks, winter squash, oregano, beets, spinach, brussel sprouts, potatoes and kale