Monday, August 4, 2014

Fall 2014 CSA - Sign Up NOW!


We are now signing up new members for the Fall Session of our 2014 season!  Sign up now!
Our fifteen week Fall Session begins September 2 and ends December 16, and it's not too late to sign up! We will continue to take members on a rolling basis until our CSA program is full.
Community Supported Agriculture (CSA) is a way for us to become more than producers and consumers, but rather partners in growing safe and healthy food, creating and sustaining community food security, and taking care of the land on which we all depend.
A CSA derives some or all of its support from members who contribute financially to the farm in exchange for a weekly share of vegetables. The farm receives payment at the beginning of the season which allows it to finance the planting of crops. Becoming a member of Piedmont Biofarm’s CSA means you share in both the risk and the abundance of the farm.
Members get the benefit of seeing where and how their vegetables are grown and picking up their vegetables at their freshest on the day they are harvested. CSA connects the food from the land we work to your plate.


We have been operating this CSA since 2007 with great success. Joining our CSA program entitles you to a weekly share of our abundant and diverse harvest, including beautiful heirloom varieties of your favorite vegetables.

There will be no share distribution on November 25th, because we know we and you all will be too busy getting ready for Thanksgiving!  Otherwise, every week between September 2 and December 16 will have a share, for a total of fifteen weeks.  Each share will be made available at the Biofarm Packing Shed between 5 and 6 PM on Tuesdays.
One full share is estimated to feed 2 to 4 people. A half share is suggested for single person households.
Full Shares: $330 ($22 per week)
Half Shares: $195 ($13 per week)
* Late registrations will be accepted until we reach capacity and will be pro-rated.
For more information, send an email to:
Click here to sign up!


There is more to our CSA than wonderful food.  A weekly newsletter will be sent out on Monday evenings with a farm update, a list of the next day’s share contents, a recipe of the week and storage tips for prolonging the edible life of your share.

While you are here, we encourage you to ask us questions. Not sure about all of the differences between our produce and what you find in the grocery store? We will talk your ear off about our sustainable, delicious veggies. Wonder what to do with the winter squash you just received in your share. We'd love to talk recipes with you. Something strange happening in your home garden? Bring some pictures and we'll see if we can help. We want to
get to know you and you us, and we want you to get the most out of your share.
Expected Harvests
Spring: Sweet Potatoes, Salad Mix, Arugula, Rainbow Chard, Salad Turnips, Spinach, Pac Choi, Radishes, Asian Collards, Head Lettuce, Kale, Green Onions, Green Garlic, Cilantro, Parsley, Braising Mix, Beets, Snap Peas, Broccoli, Cauliflower, Cabbage, and Carrots
Summer: Cucumbers, Zucchini, and Summer Squash, Green Beans, Watermelon, Cantaloupes, Sweet Peppers, Tomatoes, Potatoes, Lambsquarters, Amaranth greens, Basil, Hot Peppers, Eggplant, and Okra
Fall & Winter: Peppers, Eggplant, Beans, Okra, Salad Mix, Braising Mix, Chard, Kale, Collards, Pac Choi, Sweet Potatoes, Winter Squash, Lettuce, Arugula, Spinach, Leeks, Carrots, Beets, Sunchokes, Broccoli, Cauliflower, Dill, Basil, Cilantro and Parsley

Monday, March 10, 2014

Spring CSA Week 9 -- Great weather and new veggies!

We have a beautiful week of weather ahead of us, and we have lots to do on the farm!  We just finished transplanting broccoli and more head lettuce into the ground.  Hopefully we'll have broccoli by the end of April.  We're also planting more peas, cabbage and salad ingredients this week, and pretty soon we'll be getting our onion seedlings into the ground (for our summer CSA). 

In other news, we're looking to expand our CSA, and we'd like your help!  If you know anyone that would like to join a CSA, please send them to our website. I also have a few fliers available.  If you'd like to help out by posting in your community or your workplace, please ask for one at our CSA pickup.

This week we have a couple of veggies that we haven't enjoyed for a while-- daikon radishes and salad turnips.  I encourage anyone who hasn't tried daikon to give it a try! I usually eat the whole plant all at once.  I chop up the root and saute it until it becomes soft and then I add in the chopped up greens to my pan to wilt them a little. They marry well with different seasonings, so feel free to add your favorite herbs and spices. The sweet daikon root and and the slightly bitter greens are a great combination!

I also tried a new recipe this week that I'd like to share:  It combines sweet potatoes, spinach, and chickpeas with ginger, garlic and and lots of cilantro.  I made it three different sweet potato varieties, and it looked beautiful on the serving plate.  It got great reviews at my potluck.

Here's what we have this week:

Choose 1: sweet potatoes or seminole squash
Choose 1: daikon radishes or salad turnips
Red radishes
Choose 1: head lettuce or salad mix (now a larger size)
Choose 1: braising mix, collards, senposai, kale, chard, or pac choi
Green onions
Choose 1: cilantro, parsley, or rosemary

Choose 1: sweet potatoes or seminole squash
Choose 1: red radishes, daikon radishes or salad turnips
Choose 1: spinach,  head lettuce or salad mix (now a larger size)
Choose 1: braising mix, collards, senposai, kale, chard, or pac choi
Choose 1: green onions, cilantro, parsley, or rosemary

Friday, March 7, 2014

Market Harvest - Rain or Shine

Friday is our market harvest day, and it happens rain or shine, cold or hot.  Today, it’s rainy and cold.  Oh well!  We still find ways of making a fun time of gathering delicious veggies.    

Meet Brent (seen harvesting cilantro below), our most recent addition to the farm crew.  He joined us a month and a half ago after short stints at other farms in the area.  Brent’s older brother Graham was a previous intern, so the Callaway family is creating a tradition at Piedmont Biofarm.  He brings a cheerful attitude to the work, as he explores whether or not farming might be in his future.