Notes From your farmers
- robin4673
- 7 hours ago
- 3 min read
(and a 2026 update)
Our Journey
I grew up farming and although I loved it, but I actually wanted a different career. I loved the outdoors and growing, but the financial instability I saw my parents go through, and the rural isolation I felt, was not appealing.
Robin studied agriculture at university and fell in love with the idea of farming in Taiwan, where he saw small farms close to cities everywhere.
The Community Shared Agriculture concept made the idea of farming possible for both Robin and I. The financial guarantee made farming feasible; the meaningful connection to the people eating our food made it rewarding.
Practically, this model was the only way we could have started farming: all we had when we started was a tractor, some rented land and a lot of determination.
The HISTORY OF CSA
The CSA (Community Shared Agriculture) concept came from a a group of mothers in 1960s Japan. They were concerned about the industrialization of food, specifically a mecury poisoning incident. These women began prepaying farmers to grow safe, chemical-free vegetables for their families. They called this the Teikei movement—translating to 'partnership,' but philosophically known as 'food with a farmer’s face on it.'
The idea eventually came to the Americas, with the first Community Shared Agriculture Farm starting in 1986 in New England and by the 2000s, when we started our farm, the idea was fairly mainstream.
My parents started a CSA when I was a teenager, which allowed me to see the benefits. Robin and I chose to farm closer to the city, which allowed us to have more meaningful connection with CSA members, making this vocation more appealing.
Here's a gallery of our farm over the years (starting in 2010!!):
We want to be Your Farmer!
So how does this work now? Today?
Your yearly investment in your food and this farm allow us to prepare for the upcoming season.
We just spent about $20,000 in seed orders. We still have to buy compost and fertilizer Your deposits or upfront payments helps us pay for the expenses of the upcoming season!
Like we have for the last 15 years, we'll hit the ground running in April (or as soon as we can ) and plant and weed and harvest like we're athletes at a (very long) olympics, delivering gold every week to you.. and by gold i mean the freshest, most tasty vegetables you've ever eaten!
This is the moment when your membership matters most. The seeds for the tomatoes I’m grafting next week are paid for by the sign-ups that happen today. It’s the most direct way for you to have a hand in this year’s harvest.
Big News: A cOmmunity Farm-Hub
We’re renovating our barn into a permanent, year-round food Hub—a space for workshops, local goods, and community. A place where we can transform more of our seasonal harvest into meals and sauces we can all enjoy year round.
By joining now, you’re helping us lay this foundation and helping make our farm more sustainable in the long term. (We will have other financing for this project, but your investment in this years planting is still essential to keep the tractor wheels rolling)
2026 Features:
We’re reducing total summer basket numbers to ensure you get the best of the best. Think more eggplants, specialty chicories, and sun-warmed tomatoes, fresh herbs
Full Customization: Swap items every week to fit your household needs
Add organic dairy, local proteins, and our own "Farm Kitchen" ready-to-eat meals and sauces
Local Staples: We’re still partnering with local legends to bring you Le Coprin mushrooms and Boulangerie Marcel sourdough
Waking Up the Greenhouse:
Although there is not much to harvest yet beyond our microgreens (next week we'll harvest our first sweet spinach of 2026), your farmers are busy!
The tomato seedlings are up, the cucumbers and peppers are next in line, and our full crew returns soon. Our store remains open Thursday - Saturday with specialty microgreens, carrots, onions and garlic from our farming friends, and other delicious root veg from our fields.
Thank you for being part of our farm journey. We can't wait to see you at the farm!
-Jess, Robin and the farm team
Jess, thank you so much for sharing background about the CSA model and how it has evolved. I remember hearing Robin talk about the farm on CBC waaaay back when you were just starting out on Mitch Owens Road. My family has been a member and eating your amazing produce now for over 15 years and I know we are all healthier and happier as a result. You have come a long way and I am so grateful for all your hard work to keep this wonderful enterprise going. xo