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Cost of a Share
$390 Spring/Summer -15 weeks
$260 Fall -10 weeks
$650 Full Season -25 weeks
$620 Work -25 weeks -
Payment
$100 deposit with registration to secure your place. The remainder is due at first pickup.
or
Early Bird Special: balance paid in full by February 15th 2024 and you receive a $25 discount. -
Please contact us if you have specific needs regarding a payment plan.
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Pickup Locations 2024
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Richmond
Birdhouse Farmers Market
1507 Grayland Avenue
Tuesday 3-6:30pm (Nov. 3-6pm)
Sub Rosa Bakery
620 North 25th sSt.
Tuesdays 3-6pm
Pizza Bones Farm Stand
2314 Jefferson Ave - Pizza Bones
Saturday 9-12 -
At the Farm
50 Dale Dr Green Bay VA 23942 Saturday 9-5pm -
Join Now
Please contact us with any questions and make checks payable to Tomten Farm. *******************************
Tomten Farm 50 Dale Dr. Green Bay, VA 23942
info@tomtenfarmva.com
434.392.1896
Tag Archives: escarole
Weekly Share October 28th – November 3rd
Savoy CabbageSeminole PumpkinWinter Storage TomatoesCarrots or BeetsEscaroleLettuceParsley This week’s share includes some special items; our traditional southern heirloom Seminole pumpkin and Spanish winter storage tomatoes. The storage tomatoes look a bit like a plum or a peach, and have a … Continue reading
Weekly Share June 17th – 23rd
BeetsSwiss ChardEscarole or FriseeSummer Squash or ZucchiniRed Leaf LettuceGarlicBasilDill All the garlic is harvested and curing in the barn, with a small amount clipped and drying quickly in our greenhouse. The last of the storage onions are coming out this … Continue reading
Weekly Share May 27th – June 2nd
Swiss ChardSummer Squash or ZucchiniNew Potatoes or Sugar Snap PeasFrisee or EscaroleFresh GarlicLettuceBasil Red Potato Salad with Scallions & Radishes Company Eggs (Swiss Chard) Mediterranean Rice-Stuffed Escarole Chicken & Escarole Salad with Potatoes Summer Squash and Basil Pasta Cacio e … Continue reading
Weekly Share November 13th – 19th
Collard GreensEscarole or FriseeMesclun Salad MixSeminole PumpkinMix of Root VegetablesCelery This is the last pickup week for our 2023 CSA share. We truly hope you have had many delicious meals with our vegetables. We thank you for taking the ride, … Continue reading
Weekly Share October 23rd – 29th
FennelLacinato KaleWinter TurnipsCushaw Winter SquashBibb & Butterhead LettuceEscarole or FriseeDill This week’s share includes a piece of Cushaw winter squash. For those of you new to the CSA, we have included lots of information about them below. We make an … Continue reading
Weekly Share June 26th – July 2nd
Baby BeetsSwiss ChardEscarole or FriseeZucchini & Zephyr SquashCandy OnionsGenovese Basil Best Italian Zucchini Fritters Zucchini Ribbon Salad Provençal Zucchini and Swiss Chard Tart Beet and Onion Salad Escarole with Crisped Potatoes & Onions Escarole & Golden Beet Salad with Toasted … Continue reading
Weekly Share May 29th – June 4th
EscaroleSwiss ChardSpring OnionsSummer Squash & ZucchiniSugar Snap Peas or Hakurei TurnipsBroccoli or Yu ChoyMesclun Salad MixDill or Italian Parsley Swiss Chard & Onion Frittata Escarole and Roasted Broccoli Salad with Anchovy Dressing Escarole Salad with Bacon, Caramelized Onions and Blue … Continue reading
Weekly Share October 19th – 25th
Yaya CarrotsFamosa CabbageTomatoes or Sweet PeppersSpigariello or Broccoli RabeRed Maria PotatoesRed Creole OnionBibb LettuceEscaroleParsley Red Pepper, Potato, and Peanut Sabzi What is Broccoli Rabe? (And How Should You Cook It?) Atakilt Wat – Ethiopian Cabbage Potato Carrots 47 Recipes to … Continue reading
Weekly Share June 22nd – 28th
EscaroleRussian KaleCabbage: Tendersweet (Tues) or Napa (Sat)Suyo Long & Slicer CucumbersCousa & Zephyr SquashTropea Spring OnionBasil Things like cabbage, escarole, kale or summer squash can become more delicious as you cook them in fat and finish with a good dose … Continue reading
Weekly Share June 1st – 7th
FennelCarrotsEscaroleBibb LettuceSpring OnionsSwiss ChardBroccoliDill Well it’s week 4 of the CSA and May has been a wild time. Most of you know that Brian and I did not come from here and have lived our lives in a myriad of … Continue reading