All About a Share

Where do you receive your weekly share?

See Share Pickup Instructions for details.

Pick-up locations and times

  • At Big Woods Farm near Nerstrand (address & directions)
    • Mondays 4:00 – 6:30 pm
  • South Minneapolis near lake Nokomis (5117 Woodlawn Blvd.)
    • Thursdays 5:00 – 6:30 pm
  • Just Food Coop in Northfield (address & directions)
    • Mondays, 4:00 – 9:00 pm
  • Valley Natural Foods in Burnsville (address & directions)
    • Thursdays, 4:30 – 9:00 pm

What’s in a share?

Beginning in mid-August, members receive approximately 1 bushel (20-30 lbs) of freshly picked produce — the size of the share varies with the time of season.  A share provides enough vegetables for an average family of four, or two to three adults.  We encourage single members to split shares with other single adults or couples.  See the Produce Calendar to get an idea of what you might find in your share at what season.

Splitting a share

Members who want to split a share between more that one household can do so by either splitting each weeks share, or taking turns by the week.   Read more about how to split a share under the Share Pickup Instructions.

Donating to support a food shelf share

Everyone deserves the freshest, most wholesome food no matter their economic situation.  A portion of each week’s harvest is donated to local food shelves, supported by members’ donations (see the registration form).  In addition, shares unclaimed at the end of the day are given to area food shelves so you never need to worry about your share going to waste.

Dealing with your weekly produce

Joining a CSA farm changes your life! No matter how much you like fresh seasonal vegetables, or how many trips to the farmer’s market you made last year, you probably have never had to deal with this many of them.

Getting the most from your produce. First, you should be aware that because you are getting the freshest produce available, the contents of your Big Woods share should last longer than supermarket produce. So don’t toss stuff that looks and tastes fine just because it’s been around for a while. Don’t wash veggies before you store them — they’ll keep better dirty — but take inventory as you put things away. Cut the tops off of carrots before you store them or they will lose flavor and nutrients trying to grow their tops. Clean and cut up veggies that are more likely to be eaten as snacks if they are already prepared. Clean, prepare, and freeze some vegetables, instead of putting them in the fridge. Bell peppers keep well for use in recipes if they are simply chopped and frozen. Briefly immerse tomatoes in boiling water, peel them, and freeze them whole for use in recipes that call for canned tomatoes. Finally, when something does go bad, it can go into your compost pile or worm bin, or get buried in your garden – that way, its nutrients are preserved and made useful to you, even if you didn’t get to enjoy it directly.

Use appropriate recipes. A hundred years ago, people cooked with vegetables that were available locally and their recipes focused on bringing out the best in that produce . The vegetables changed with the seasons and the recipes changed with them. Since the introduction of refrigeration and long-range transport technologies, modern recipes often call for any number of vegetables shipped in from different climates and parts of the world. However, your share of produce from Big Woods Farm is a locally-grown assortment of seasonal vegetables. Using the basket effectively requires that you choose recipes that use seasonal vegetables (for example, a spinach recipe should not call for red peppers since spinach tends to be a spring vegetable and peppers are a mid-summer crop in Minnesota). Several of the cookbooks we recommend focus on seasonal produce.

©2017 Big Woods Farm CSA | 10752 Nerstrand Blvd, Nerstrand, MN 55053 | (507) 334-3335