Being a member of Community Harvest is a wonderful way to be assured of having locally grown, organic produce on a weekly basis. Our members come to the farm to collect their share of the week’s bounty. There is a weekly farm email note that keeps folks informed about the happenings in fields, as well as provides delicious seasonal recipes. Community Harvest members also receive 10% off purchases in the Harvest Shop & Greenhouse (except on sale items or consignment). Once at the farm, members also have an opportunity to stock up on other locally produced foods, including dairy products, fresh bread and more that are available at The Harvest Shop. We hope you will be a part of all that community supported agriculture (CSA) has to offer!
Tait Farm’s Community Harvest offers full year shares (January – December) and half year shares (June – November). We define a share as enough produce to feed two veggie lovers, or a small family on a weekly basis.
Please Note: Community Harvest is full for 2015. Please fill out the form below if you want to be added to the 2016 waiting list.
The vegetables we are planning on growing in 2015 are as follows:
Beets, Carrots, Celeriac, Garlic, Greenhouse Grown Hardy Winter Greens (arugula, claytonia, kale, chard, salad mix, spinach), Leeks, Onions, Parsnips, Potatoes, Radishes, Rutabagas, Turnips, Winter Squashes
Asparagus, Baby Turnips, Fennel, Herbs, Kale, Lettuces (head & mix), New Beets, Radishes, Snap Peas, Spinach, Spring Greens
Beets, Broccoli, New Carrots, Cabbage, Cucumbers, Eggplants, Fennel, Green Beans, Fresh Herbs, Head Lettuce, Scallions, Strawberries, Summer Squashes, Sweet & Hot Peppers, Tomatoes (cherry, red slicers & heirlooms)
Arugula, Asian Greens, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Fennel, Garlic, Herbs, Kale, Leeks, Lettuces, Onions, Peppers, Potatoes, Radishes, Spinach, Swiss Chard, Tomatoes, Turnips, Winter Squashes
Please call the office for more information at 814-466-2386, or email us at email@example.com. Fill out the following form if you would like to be added to the wait list for 2016.