It’s a Win Win
Community Supported Agriculture
The Winter CSA is currently full. If you would like to be put on the wait list, or to reserve your spot for the Spring/Summer CSA, which starts in May 2014, please call the office at 916-252-6651 or email
Soil Born Farms’ community supported agriculture (CSA) program is a partnership between our non profit urban farms and a community of supporters. Twice a year CSA members purchase a "farm share" which helps us cover the costs of growing. In return, Soil Born Farms provides CSA members with an abundance of fresh from the field, nutrient-rich, organically grown produce each week during the season.
As a CSA member, the impact of your dollars goes beyond putting healthy, delicious food on the table. This investment in Soil Born Farms allows you to reconnect with the land, know your farmers and participate directly in a local food system. In addition, you provide valuable support for innovative education programs, food access initiatives and the development of a local community farm and education center.
2013 - 2014 CSA Schedule
Spring/Summer CSA runs for 24 weeks, Weds, May 29 - Sat, November 9, 2013.
Fall/Winter CSA runs for 28 weeks with two 2-week breaks (24 weeks of boxes), Wednesday, November 13 - Wednesday, May 21 2014
- $576 - Pay in full ($24/box)
Please consider adding a $100 donation to your share for our Healthy Food Fund. Your donation will help get much needed, high quality produce to underserved communties in the Sacramento area. You can make a donation online or add a donation to your payment.
You have the choice of picking up your CSA box on your pickup day (Fall/Winter: Wednesdays only) at one of three locations.
What’s in the CSA Box?
There will be 8-10 items of seasonal produce each week.
Fall and winter vegetables may include: Kale, chard, collard greens, asian greens, winter squash, beets, carrots, turnips, broccoli, cabbage, cauliflower, leeks, arugula, lettuce, leeks, fennel, onions, herbs, oranges, grapefruit, kiwi fruit, and apples.
Spring vegetables may include: Kale, chard, collard greens, Asian greens, broccoli, cabbage, cauliflower, leeks, arugula, lettuce, carrots, beets, turnips, radish, kholrabi, leeks, fennel onions and herbs.
Summer vegetables may include: Lettuce, basil, beets, carrots, summer squash, cucumbers, tomatoes (red slicer and heirlooms) peppers, potatoes, eggplant, beans, melons, garlic and herbs. Fruit may include: apricots, peaches, plums, nectarines, figs, pluots, watermelons, apples, persimmons, and pomegranates.
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