Our produce is available locally through a Community Supported Agriculture (CSA) program.  By signing up for this subscription you will become a partner of our farm for the season, enjoying the first and freshest pick of what we have to offer.  As well, the CSA program gives a chance for interested members to visit the farm, and to learn about organic farming and gardening.

Our CSA subscription is for people who cook and love whole, fresh food.  Each week subscribers will receive what is available according to the season.  It is our goal to provide delicious food in a generous amount.  We stay away from products that many people are not familiar with, concentrating on things that are great tasting and yield well. I beleive that being a CSA member is not for everyone, as there are folks who do not like to cook new things, or eat with the seasons.

We would like to receive payment in full before the season begins.  By doing this you are helping us raise the capitol needed for the continuous cycle of planting and harvesting. How ever, if you need time to pay off the full amount, please email to arrange payments.   As a member of our farm for the season, you will enjoy the benifits of the plentiful harvest and also share in the risk that may come with farming.  This means that when there is plenty and we can afford to put more into your weekly share bag, we will, however, in the unlikely event of a weather disaster there may be a time when there is not much to offer.  This has not happened in the past, but organic farming is a process of working with nature, which can be unpredictable.

DETAILS

Our CSA membership is a weekly share of the farms harvest.  It is a full grocery bag of produce, usually 6-8 different items, sometimes 10, depending on the week.   We try to grow the best tasting varieties or each vegetable or fruit and also provide you with a diverse product selection. 

The CSA season starts October 18nd and runs until June 20th.  There will be a few weeks when we will take off; Thanksgiving, December 27th, and UF Spring break.  We will have a pick-ups at UF and Shands, on Thursdays from 4.30-6.30 pm.  You may also select to pick up at the farm.

The price of a share is $660 for 33 weeks of food.  If you want to purchase a second share for your family, select the option of two shares.  With this option, the second share is discounted $100 for a total of $1220.  This option is for families who eat more vegetables, and not for friends trying to go in together. We have had very good feedback from past costomers regarding the quality and quantity of food that you will receive.  It is one of our founding principles that our customers should have plenty.

To sign up please use the on-line form on this website  http://www.thefamilygardencsa.com/members  This season as well, there will be a way to pay at check-out with a credit card via Google checkout, or you can  mail checks to: Browns Organic Farm LLC, 2440 SW 32nd Place, Bell, FL 32619

 RULES

We understand that things do happen, and if you know you will be missing your pick-up, please email and you may pick up your share at the farm.   Also if you wish , you can send someone to pick up for you if you can't be there.

If you miss a week, we won't have a double share waiting for you next week.  If you miss your pick-up and you can't pick it up that week, you will forfeit it. 

Our family is in business to grow great food for you.  Lets work together, each of us being mindful of eachothers needs and this will be great for both of us.

I began growing organically because I didn't want potentially harmful chemicals in my tasty garden food.  When I was at the University of Florida there was plenty of disagreement as to whether or not organic food was any better for you, most people argued that it wasn't and was only a gimmick.  I, however, strongly disagree.  I think organic food is better, and it seems that many cancer doctors agree-food produced without known toxins and in a rich and diverse soil not only taste better but will not lead to accumulated poisons in the human body.

On our farm I use no synthetic inputs but rather build the soil with manure, cover crops, and fertilizer from other animal wastes.  Pests and diseases are managed with rigorous crop rotation and diversity, timing plantings correctly,along with microbial applications formulated to fight target pests and promote plant health. Every fruit and vegetable  that comes from our farm is Certified Organic by QCS.  www.qcsinfo.org

My goal in farming is to be able to provide quality food, offering the freshest most-nutritious produce availablr, all the while improving efficiency to make good food at a good price.

At The Family Garden we strive to improve our land with good stewardship, and grow quality products at a reasonable price.  Our family eats everything grown on our land and we need the assurance of the good agricultural practices laid out in National Organic Program Standards to keep toxins out of our food.  By producing on an adequate scale we can offer the same good clean food to you.

Add vegetable or chicken stock and bring to a boil.

Add diced turnip roots, one potato, salt and pepper to taste and a few bay leaves.

When roots and potato are soft, combine with liquid in a food processor.

Return to pot, adding cream, a little water to desired consistancy, and diced daikon raddish. Once raddish is cooked, add turnip greens, sliced thin, and remove from heat.

Serve when greens are just cooked through and tender.  Don\'t put too many greens, just enough to give the soup body.

One medium cooking pumpkin

one acorn squash

Half a head of cauliflower, chopped up

Half a white onion

½ cup coconut milk or more

1 cup (or more) of vegetable stock

1 cup water (or more)

3-4 slices of butter (or olive oil)

pumpkin spice

red and yellow curry powder

cumin

pepper

plain greek yogurt (for mixing in later)

Recipe

@font-face { font-family: \"Cambria\"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: \"Times New Roman\"; }div.Section1 { page: Section1; }

Heat the oven to 350вк. Put the entire acorn squash in the heated oven for 20-30 min (until the skin comes off easily). Fill a big pot with chopped cauliflower, vegetable stock and water. Get it simmering and add in a dash of pepper. 

Cut off the top of the pumpkin about 1/3 or ¼ down. Hollow out the insides, separating the meat from the seeds. Save the pumpkin shell. 

Take the seeds out of the (cooked) acorn squash and set aside with the pumpkin seeds. Remove the skin of the squash and chop up the meat of the squash into medium/small pieces. Rinse off the seeds and pat dry.

Chop up the onion into medium slices. Put the chopped pumpkin and onion in a heated saucepan with butter (or olive oil) to sauté it. Sprinkle with pumpkin spice, curries and cumin. Cook until tender, then put into simmering pot with cauliflower.

In the same saucepan, but a little more butter/oil and then put the acorn squash in. Pour the coconut milk on it and let them cook down a bit.

Meanwhile, spread out the seeds on a baking sheet, lightly sprinkle with salt, and let them roast in the oven until they get crispy, about 8-10 minutes. These can be used as a snack or to garnish the soup.

Put the acorn squash and coconut milk in the soup pot. Let everything simmer until all the veggies are pretty soft (but not total mush).

Scoop out as much excess liquid as possible from the pot. Save this.

Use a food processer, hand mixer or blender to make a smooth creamy consistency of the soup. This is when you might add a bit more coconut milk or the broth to adjust the texture.

Scoop into the hollowed out pumpkin and cover. Serve hot or cold with a dollop of yogurt on top and sprinkled with seeds. Salt and pepper to

taste!

Succotash

Ingredients

Ingredients