Want to try a CSA? Here’s how it works: Farmers and makers sell a certain number of shares and consumers pre-pay for a membership or subscription. In return, consumers receive a box of fresh goodies each week like produce, bread and eggs. And CSAs aren’t limited to summer thru fall, winter and spring options are often available, too. Here are five we love:
NanBop Farm // Cadillac
Offered year round, the NanBop Farm CSA is an opportunity to join this bustling Cadillac’s farm investment in regenerative, biodynamic agriculture. Featuring locally grown vegetables, flowers, eggs and products from local artisans, each box also includes a recipe for the season’s peak produce direct from Farm Director (and fabulous cook!) Andrea Bushre. Boxes can be picked up in Cadillac or Traverse City and delivery is included within 5 miles of the farm. Interested in seeing where your veggies grow? Andrea does tours seasonally so you can explore the farm and meet the people who bring fresh food to your table.
MI Farm Co-op // Leelanau County
This year-round CSA, offered by a multi-farm cooperative in Leelanau County, provides seasonal produce and goods from more than five local farms in one box. With a full share, expect to receive a dozen eggs, salad greens, 2-4 pounds of seasonal veggies and 2-4 pounds of seasonal fruit, plus occasional value-added products like maple syrup. Plus, there are optional add-ons like bread, goat cheese, flowers, meat and more. MI Farm Co-op offers pick-up at seven locations in Traverse City, Suttons Bay, Glen Arbor, Elk Rapids and Walloon Lake.
Harvest Thyme Farm // Cheboygan
Founded by Brendan Prewitt and Greta Jankoviak in 2014, this 5-acre, bio-sustainable farm (that was originally homesteaded by Greta’s family in the 1890s) offers fresh produce and cut flowers to the Cheboygan area. Members use “farm cards” that are available in $150 increments (starting at $300) to shop for goodies at the Cheboygan Farmers Market or at Harvest Thyme’s farm stand. You can even order online for convenient pickup at the farm or in Cheboygan.
Common Good Bakery // Traverse City
The Community Supported Bakery program at Common Good has a lot of crusty perks. Members pre-load a card with $100 and receive 25 percent off bread and 50 percent off baguettes. They also get complimentary coffee or tea with every bread purchase, a free loaf of birthday bread, a tote and members-only deals delivered to your inbox every month.
The May Farm // Frankfort
Touting “trustworthy food raised close to your table,” The May Farm raises rotationally grazed beef, lamb and broiler chickens at their Frankfort pasture. CSA members have access to 100 percent grass-fed beef by the quarter, 100 percent grass-fed lamb by the half or whole and pastured broiler chickens. For information on prices and availability, head to the farm’s website and fill out the form.
5 Tips on How to Get the Most Out of Your CSA
CSAs, especially produce-based subscriptions offering pounds of fresh fruits and veggies, can be intimidating at first blush. But prepping your produce and utilizing it each week doesn’t have to be daunting. Here are some tips for planning and cooking up delish, locally sourced meals:
Prioritize produce: While some fruits and veggies can last days or weeks, others need to be consumed or preserved sooner rather than later. A good first step after picking up your CSA box is to take inventory and prioritize: eat produce like greens, tomatoes, peppers, cucumbers, zucchini, broccoli, berries and bruised fruit as soon as possible. (This is also a great time to plan and meal prep for the week!)
Prep your haul: Speaking of prepping—this can be the most labor-intensive step in the process. We recommend getting some of the work done right away. Once you have your box, take an hour (or less) to pre-prep your produce—wash lettuce and store it in a container lined with paper towel, and chop up your veggies. You’ll be more inclined to use these ingredients in a dish or snack on them throughout the week.
Blend it up: A great way to use up those pounds of produce—throw them in a large crock pot for a soup or stew, or experiment with your fruit and veggies and test out different smoothie combinations.
Preserve any excess: Sick of making salads? Whip up some fresh pesto with your leftover greens, or pickle those beets, carrots and cucumbers.
Swap what you can’t use: Maybe you’re not a fan of beets, or there’s a certain leafy green that’s not your cup of tea. Why not swap these items with a neighbor, or just give them away for some karma points?