All about farm shares

December 10, 12:40 PMBoston Sustainable Food ExaminerLeah Bloom

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Boston Sustainable Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

The farm share model, also known "community supported agriculture,” or “CSA,” is simple.  Members of a community agree to underwrite a local farmer’s business, and in exchange, own a share of whatever is harvested. 

The idea of a farm share, though, is relatively modern.  In fact, the first American CSA, Indian Line Farm, opened for business right here in Massachusetts in 1985.

Jan Vandertuin, a pioneer of the biodynamic agriculture movement in Europe, brought the idea of co-op farming to the U.S., where he shared it with MA farmer Robyn Van En.  Together with a group of interested citizens, they founded Indian Line, and within four years, their CSA had over 150 members.  It is still in business today, along with more than 1,500 other CSA farms across the U.S. and Canada.

In order to plan their planting strategies and buy the right amount of seeds, farmers typically start selling shares in early winter.  So if you’re interested in filling your spring, summer, and fall with sustainably raised herbs, vegetables, and flowers, now is the time to start looking into membership in a CSA. 

I’m partial to Busa Farm in Lexington, MA, where members can pick their own produce for half-price and instead of a pre-packed box share, you choose exactly what to buy and pay for it with “Busa Bucks.”  For those who prefer a traditional box share, my friends rave about Brookfield Farm, Belmont Farm, and Drumlin Farm. 

There are nearly 100 CSA farms across Massachusetts, all with different pricing structures, volunteer requirements/opportunities, and distribution sites, so you’re sure to find one that meets your needs.  If you have questions, comment below or email me at sustainablefoodexaminer@gmail.com, and I’ll do my best to answer them.

Happy eating!