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Member harvested CSA: Customers become farm crew

publication date: Sep 1, 2020
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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.

The rest of this article is available in the Growing for Market Archive of more than 1,500 articles published from 2001 to the present.

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