Local Harvest Share (CSA) - How it works:

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Before the Spring or Fall season begins, folks sign up for a membership with our Local Harvest Share (CSA) for an affordable fee. This fee covers the cost of 10 weekly boxes of produce. We've tried our best to make the cost equivalent to or less than what folks spend on fresh produce on average each week at their grocery store. During the sign-up process, the member is able to choose their pick up day and location. When the season begins, each member's box is packed with freshly picked fruit and vegetables at our farm.  We then deliver the boxes to all of our convenient pick up sites where each Local Harvest Share (CSA) member picks up their box (each box is labeled with members' names). The member is responsible for returning their empty box each week when they pick up their next full one.

Harvest for the 2014 SPRING season will begin at the end of April and will last for 10 weeks through June. We are accepting memberships for the SPRING 2014 season now! For sizes and costs, please see below:


Size Price Ideal for... Equates to...
Single $174 1 person $17/week
Full $230 2 people $23/week
Plentiful $320 4 people $32/week
Harvest $412 5 or more $41/week


Please note:  To ensure you receive the freshest produce, we pack your boxes with fruits and veggies at their peak of ripeness.  Therefore some deliveries may include different produce from others depending on the day of harvest. Also, the variety and amount of produce may vary a little week to week depending on the weather and other uncontrollable elements. Rest assured, you will get to enjoy all of the harvest.

Check out our recipes!

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Edisto Tomato Pie

Edisto Tomato Pie -  1 (9-inch) deep dish pie shell. pre-baked at 375º for 10 minutes -  5 large tomatoes, peeled and thickly sliced -  1/2 teaspoon salt -  1/2 teaspoon black pepper -  3 teaspoons dried basil -  garlic powder to taste -  3/4 cup mayonnaise -  11/4 cups grated cheddar cheese 1.  Layer tomatoes in pie shell, ...

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Squash with Ham Broth

Squash with Ham Broth Like cabbage, we Southerners rarely steam squash but prefer to cook them in the ham broth. -  8 squash -  1/2 cup ham broth -  Salt and pepper to taste Wash and slice squash in circular slices. Place in pot with ham broth. Add no water. Salt and pepper to taste. ...

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Sweet Dill Refrigerator Pickle

Sweet Dill Refrigerator Pickles -  2 cups white sugar -  2 cups distilled vinegar -  2 cups water -  1/4 cup salt -  3 quarts sliced, unpeeled cucumbers -  1 large onion sliced -  3/4 to 1 cup minced fresh dill In a saucepan, combine sugar, vinegar, water, and salt. Bring this to a boil and boil for ...

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Heavenly Onions

Heavenly Onions -  2 large vidalia onions, sliced and separated into rings -  2 tablespoons butter -  1/2 cup Swiss cheese, grated -  1/2 teaspoon pepper -  1 can cream of mushroom soup -  1 teaspoon soy sauce Preheat oven to 350º. Melt butter in a heavy frying pan and simmer onions ver low heat, stirring constantly. ...

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Collard Green Soup

Collard Green Soup -  1 pound smoked sausage, chopped -  4 cups water -  2 pounds collard greens, shredded -  1 (16-ounce) can Great Northern beans, drained -  2 medium potatoes, chopped -  1 small onion, chopped -  1 small green bell pepper, chopped -  Salt and pepper to taste 1.  Simmer the sausage in the water in a ...

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Fettuccine with Zucchini and M

Fettuccini with Zucchini and Mushroom Sauce -  8 ounces mushrooms, thinly sliced -  1/8 teaspoon garlic salt -  1/4 cup butter -  11/2 pounds zucchini, julienned -  16 ounces fettuccini, cooked, drained -  1 cup half-and-half -  1 cup grated Parmesan cheese -  1/2 cup chopped fresh parsley -  1 egg, lightly beaten -  1/2 teaspoon salt 1. Cook the mushrooms ...

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Eggplant Parmesan

Eggplant Parmesan 2 ½ cups low fat spaghetti sauce 1 medium eggplant, peeled and cut into ½ inch slices 12 ounces mozzarella cheese, grated...

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Seafood Stuffed Eggplant #1

Seafood Stuffed Eggplant #1 -  6 eggplants -  2 onions, chopped -  1/2 cup of butter -  2 pounds of shrimp, peeled and deveined -  1 pound of fresh crab meat -  Salt, black pepper and cayenne pepper, to taste -  8 slices of bread, soaked in 1/2 cup of milk -  Bread crumbs 1.  Boil eggplant in water ...

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Copper Pennies

Copper Pennies 2 lb. carrots, sliced thin 1 white onion, chopped 1 green pepper, chopped1 can tomato soup1/2 cup vegetable oil1/2 cup vinegar1 cup sugar...

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Cucumber Soup

Cucumber Soup -  2 medium sized cucumbers, peeled -  2 cups of buttermilk -  2 scallions, chopped (white part only) -  3/4 cup chicken stock -  1/4 teaspoon salt (optional) -  1 tablespoon lemon juice -  pepper to taste -  grated lemon zest for garnish -  thin slice of unpeeled cucumber for garnish Cut peeled cucumbers in half lengthwise. Using ...

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Fried Chile Cabbage

Fried Chile Cabbage With potatoes, peas and carrots ½ cup ghee or 2 tbs. vegetable oil 1 small onion,...

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Squash Patties

 Squash Patties Cook squash and mash about 1 cup. Add 2 tablespoons Pepperidge Farm® dressing mix, 2 eggs, a little flour, onion and a touch of Worcestershire sauce. Male patties and fry in small amount of ...

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Mustard Greens

Mustard Greens -  Bacon or ham, to taste -  1 medium onion, chopped -  1 bunch of mustard greens, cleaned and chopped -  1 quart of water -  1 tablespoon of roux -  Pinch of sugar -  Salt and pepper, to taste 1.  Fry bacon; remove bacon and saute onions in bacon drippings until transparent. 2.  Add bacon, onions, ...

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Zucchini Bread

Zucchini Bread 3 eggs 2 cups sugar 1 cup oil...

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Creamy Cauliflower

Cream of Cauliflower Soup 1 tsp. salt, divided 2 tbs. water 1 head of cauliflower 1 tbs. butter, softened...

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Calico Okra

Calico Okra Prep Time: 8 minutes Serves 6 -  1 tablespoon olive oil -  1/4 red onion, cut into thin wedges -  1/2 yellow bell pepper, seeded and cut into strips -  1/2 red bell pepper, seeded and cut into strips -  1 clove garlic, minced -  1 lb. fresh okra, trimmed and sliced into 1-inch pieces -  11/2 ...

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Cauliflower Casserole

Cauliflower Casserole -  1 medium head cauliflower -  1 can shrimp soup -  1/2 cup sour cream -  1/2 cup silvered almonds -  1/2 t. salt Break cauliflower into flowerets and cook until tender. Drain. Mix remaining ingredients and pour over cauliflower. Back at 350º in casserole dish uncovered until ...

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Slaw for Barbeque

Slaw for Barbecue -  1 large head cabbage shredded -  1 large white onion, shredded -  1 large green bell pepper, shredded -  1 cup sugar -  1 cup vinegar -  3/4 cup salad oil -  1 tablespoon salt -  1 teaspoon dry mustard -  1 teaspoon celery seeds 1.  Layer the cabbage, onion and green pepper in the order ...

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Balti Beef and Broccoli

Balti Beef and Broccoli With onion and chopped tomatoes -  4 tablespoons ghee or vegetable oil -  1 large onion, chopped -  2 garlic cloves, minced -  1 pound steak, cut into narrow strips -  1 tablespoon ground coriander -  1 teaspoon garam masala -  1 teaspoon chili powder -  1 teaspoon mustard powder -  1 x 8-oz can chopped ...

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Shrimp-Stuffed Bell Peppers

Shrimp-Stuffed Bell Peppers -  1/2 cup of chopped onions -  1/4 cup of chopped celery -  2 tablespoons of butter -  Salt, black pepper and cayenne pepper, to taste -  1/2 cup of tomato sauce -  2 cups of cooked rice -  6 medium bell peppers -  1/4 cup of bread crumbs -  11/2 pounds of shrimp, cooked, peeled ...

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Crispy Eggplant and Pasta

Crispy Eggplant and Pasta Ingredients 1/2 (1-pound) package rigatoni Kosher salt 1 1/2 cups reserved tomato sauce from Crispy Eggplant Parmesan recipe 4 slices reserved eggplant from Crispy Eggplant Parmesan recipe 1/4 cup grated Parmesan 1 tablespoon chopped parsley leaves   Directions Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook ...

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Cole Slaw

Cole Slaw 8 cups very finely chopped cabbage ¼ shredded carrot 1/3 cups granulated sugar...

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Eggplant-Bottomed Pizza

Eggplant-Bottomed Pizza Ingredients 2 (1/2-inch thick) eggplant slices (cut lengthwise from a long eggplant), patted dry 1/4 cup canned crushed tomatoes 1/2 teaspoon chopped garlic Dash Italian seasoning 2 tablespoons shredded part-skim mozzarella cheese 1/4 cup sliced mushrooms 2 tablespoons chopped bell pepper 2 tablespoons chopped onion 2 teaspoons reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. Spray a ...

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Swiss Cabbage and Rice Soup

Swiss Cabbage and Rice Soup -  1/2 lb. shredded cabbage -  1 medium sweet onion, sliced thin -  2 T. butter -  21/4 cups fat free beef stock -  2 cups fat free chicken stock -  pinch of white pepper -  1/4 t. grated nutmeg -  1/2 cup long grain rice -  salt as necessary Fry cabbage and onions in ...

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Lois’s (Mrs. Jan Wongrey’s) Sk

Lois’s (Mrs. Jan Wongrey’s) Skillet Fried Squash -  8 yellow squash, sliced circular -  1 onion, chopped -  2 T. bacon drippings -  Salt and pepper to taste In skillet, on medium heat, add seasoned squash and onions to hot bacon drippings. Stir gently as squash begins to cook for 3 to 4 minutes. Reduce ...

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Lima Bean Casserole

Lima Bean Casserole 4 cups lima beans ¼ cup butter, melted 1 tsp. dry mustard...

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Posh Squash

Posh Squash -  2 pounds yellow squash -  2 eggs -  1/4 cup bell pepper, chopped -  1/4 cup chopped green onions -  1 cup mayonnaise -  1 cup grated cheddar or Parmesan cheese -  salt and pepper ti taste -  buttered bread crumbs 1.  Slice squash, cut sliced in quarters. Steam until tender and drain thoroughly. 2.  Beat eggs ...

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Tomato Pie #2

Tomato Pie -  2 pie crusts -  6 average sized tomatoes -  1 cup sharp cheddar cheese, grated -  1 cup mayonnaise Slice tomatoes and place in the bottom of pie crusts, add salt and pepper. Mix cheese and mayonnaise, spread over tomatoes. Bake until bubbly, about 15 minutes uncovered. Slice into pie ...

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Tex Mex Chicken Casserole

Tex-Mex Chicken Casserole -  1 (10-ounce) package frozen chopped spinach -  3 medium-sliced yellow squash, thinly sliced -  1 small onion, thinly sliced -  1 red or green bell pepper, cut in 1/2” pieces -  2 tablespoons Wesson® oil -  3 cups cooked chicken, cut in bite-size pieces -  12 (6”) tortillas cut in 1” bites -  1 ...

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Coleslaw

Coleslaw -  1 head of cabbage, shredded -  4 carrots, peeled and grated -  3 cups of mayonnaise -  2 cups of red wine vinegar -  Salt and black pepper, to taste 1. Combine cabbage and carrots in a large bowl; mix mayonnaise and vinegar together with a wire whip until well blended. 2. Add mayonnaise mixture ...

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