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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: perilla
Weekly Share July 22nd – 28th
TomatoesCucumbersShishito PeppersCarrots or CabbageKkaennip (Perilla)Thai BasilScallions Blistered Shishito Peppers with Miso Three Cup Chicken with Shishito Peppers Vermicelli Noodle Bowls Cabbage Cucumber Salad with Miso Sesame Dressing Cucumbers with Scallions and Chili Oil Japanese Potato Salad with Cucumbers, Carrots, & … Continue reading
Weekly Share September 11th – 17th
Russian KaleShishito PeppersSalad Mix or ArugulaKhmer Thai or Jyoti Indian ChiliesRomano or Asian Long BeansAsian EggplantThai BasilKkaenip (Perilla) Tortang Talong with Perilla Green Papaya Salad Pork Stir Fry with Green Beans Snake Bean and Egg Stir-Fry Thai Basil Tofu with … Continue reading
Weekly Share July 17th – 23rd
CucumbersAssorted TomatoesEggplant or Shishito PeppersThia Basil & Kkaennip (Perilla)Serrano ChiliesScallions Being that it is already mid-July, seems like time is flying, we are deep into the summer heat and humidity, as we begin our 11th CSA week of the season. … Continue reading
Weekly Share June 19th – 25th
Napa CabbageArugula or Bibb LettuceCucumber MixDaikon RadishScallionsCilantroKkaennip (Perilla) On the farm, spring is winding down. Our garlic is all hanging in the barn. We have begun to harvest and cure our onion crop. Cabbages, daikon, and some of the chicories … Continue reading