supported agriculture (CSA) is a system, currently in use
by over 1,200 farms in the U.S., which helps sustain small
farms, builds community and gives people a connection to their
food source. CSA offers produce that is fresh, nutritious,
affordable and chemical-free.
individuals become CSA members by providing an annual financial
commitment to cover the farm's costs. In return, they receive
a weekly selection of the farm's produce. Members share the
risks and rewards of farming such as weather and bumper crops.
together community members and farmers in a relationship
of mutual support that ensures the survival of local
Wood, the farmer, uses the best possible growing methods for protecting
human health and the environment. No chemical pesticides, herbicides or
fertilizers are used. No genetically modified crops are grown. You are
encouraged to call and/or visit the farm for more information about
get their food within 24 hours of when it's harvested. Crop varieties are
selected for flavor and climate suitability, not shipping ability and shelf
life. This creates exceptional taste and nutritional value.
join the farm before the growing season begins. Members then come to the
farm once a week, from late May through early November, during CSA pick-up
times (Monday or Thursday 3:30-6:30) to get a share of the produce that is
A CSA share is
meant to feed two adults or a family with young children. Unless you live
alone, we do not recommend splitting a share with another household.
of being a CSA member include pick-your-own cut flowers, herbs and extra
vegetables. There is also a harvest supper, a monthly farm newsletter with
recipes, and optional farm work days.
On a visit to
the farm you might stop to feed the Nigerian Dwarf goats, swap recipes with
other members, cut your own herbs and flowers or just grab your veggies and
The New Leaf CSA grows over 35 different vegetables as well
as flowers, herbs and melons. Each week you'll receive a diverse mix of those
crops that are in season. While this list does not include everything, these
are some of the expected highlights:
MAY – JUNE: Mesclun mix, asparagus, succulent greens for salad and stir fry,
radishes and peas.
Baby beets, crisp carrots, cucumbers, summer squash, green beans, and herbs. By late July,
if we're lucky, we'll have tomatoes.
The July crops continue and peppers, eggplant, tomatoes, and corn* all arrive.
Cool nights invite the return of early greens, while warm days keep the August crops coming.
OCTOBER - early NOVEMBER:
Potatoes, leeks, winter squash, pumpkins, carrots, Brussels sprouts and cauliflower.
Frost ends the summer vegetables, while improving the flavor of those
Sweet corn is from other local organic farms,
all other vegetables are our own.
"I love mesclun mix, fresh flowers, all the basil I could
make into pesto and all the fresh veggies.”
pick-up is like Christmas morning: what great new vegetable
will we try this week?"
– Tammy McNamara
rare treat these days to know exactly where, how and by whom our
food is grown."
– Robin Macy
“I love the variety of fresh-picked, organic vegetables that I receive
every week during the season."
– Vern Grubinger,
professor of agriculture, Univ. of Vermont, Brattleboro
“Picking up my veggies
became something I looked forward to. I ate healthier!
– Kelly Fadden
Conveniently located 5 minutes from I-91
exit 3 in Dummerston, Vermont
design by Emily Chaplin
and Michael Wood
© 2008 New Leaf CSA