It’s a Win Win
Community Supported Agriculture
Our 2014 Fall/Winter CSA is currently full.* If you want to be added to our waiting list, please call the office at 916-363-9685 Ext. 650 and leave a message for Rebecca.
*Early Bird Registration for Spring/Summer CSA will begin in March 2015.
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.
2014-2015 Fall/Winter CSA Schedule
The 2014 Fall/Winter CSA runs for 28 weeks with 4 weeks off, from Wednesday, November 12, 2014 - Wednesday, May 20, 2015.
Please note there will be no boxes during the following breaks:
Full Share Pay in Full $576 ($24/box)
Every Other Week Pay in Full $288 ($24/box)
Contact us for alternative payment options: 916-363-9685
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 Wednesday at one of three locations. See the signup page for more information.
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.
Check back soon for classes in January, February, and March 2015!