Mountain Valley Farm welcomes everyone to our 2016 season.
Open May Wednesday 25 3 to 7pm
Our MVF Membership (csa) is a little different from the conventional CSA. Our program has many of the same benefits and plus more.
Our program is a membership in which you pay a yearly fee. The benefit is a 15 % discount on the regular price of produce. On Wednesdays each week your MVF membership lets you choose how much beyond organic produce you want and what you want.
Our goal is to deliver the freshest quality beyond organic produce from our field to your plate.
MVF 2016 year Membership. New this year for members farm fresh eggs.
Membership fees: Small share $200.00 or regular share $400.00.
Member pickup will be on Wednesdays from 3 to 7pm when the season starts (mid May to end of Oct.) with hot/cold herbal tea and surprise sample treats each week
The total of your purchase is subtracted from your membership fee.
You have received a great product at a very reasonable rate while helping us to enhance our farm to supply you better quality beyond organic produce.
If you use your membership fee up during the season, you can always add to it.
Our goal is to deliver the freshest quality produce from our field to your plate.
We look forward to serving you
Membership is payable by cheque, e-transfer or cash.
Click Here > Sign up form
CSA explained
Community-supported agriculture (CSA) is a food production and distribution system that directly connects farmers and consumers. In short: people buy “shares” of a farm's harvest in advance and then receive a portion of the crops as they're harvested.
Reasons families invest in a share of harvest:
• Many folks just want to experience truly fresh food and have an appetite for a variety not available at the supermarket
• Many join for their health. Simply visiting the farm can be a stress reliever, eating food that is natural and clean has to be right.
• The concept of supporting local farms is important to the community’s rural character
• To some families it’s about interacting with nature, visiting the farm and experiencing life on the farm and helping children learn how their food is grown
• For some it’s about reducing the amount of food miles your food travels, and the amount of fossil fuels that is used to transport your food, (your average vegetable travels over 1500 miles before it’s consumed).
• Many families enjoy the community environment where like-minded people share recipes, ideas and experiences, as well as sharing the vegetables!
Contact us so we can add you to our email list. Please pass our website on to friends and family.
Thank you and see you soon.
Tom and Denise Cross
Contact
Dates when some of our crops become traditionally ready
May 15 variety of early greens, kales, spinach, collards,
June 1 - Assorted lettuce, mixed baby greens, carrots, beets, green onions, swiss chard, kale, cucumbers, parsley, radishes, turnip
June 15 - broccoli, cabbage, cauliflower, summer squash, basil, celery, baby potatoes, tomatoes, mini purplet onion, basil, cilantro, dill,
July 1 - beans, baby leaks, hot peppers, french fennel, peas,
July 15 - egg plant, sweet peppers,
August - corn
We will have more varieties than listed
