Member harvested CSA: Customers become farm crew
publication date: Sep 1, 2020
With modifications for the COVID era
It is said that 50 percent of labor on diverse vegetable farms is harvesting, washing, and packing. Would your farm be better off if you cut out those tasks and allowed the eaters to do the work instead?
In early 2018 our family bought 10 acres of an old farmstead just north of Ann Arbor, Michigan. Armed only with theoretical knowledge gleaned from Chris Blanchard, Jean-Martin Fortier, and Curtis Stone, and no practical farm-scale growing experience, I wrote up a description for our new member-harvested CSA program and posted it on our website.
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