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A Taste of Winter
January/February Harvest Extension #5 should include potatoes, garlic, beets, radishes, turnips, celeriac, napa cabbage, and kale. Perfect ingredients for soups and roasts.
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Registration for Winter 2015 and for 2016 is underway!
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Upcoming Events
Calendar   Potlucks, workshifts, and more at-a-glance.
After the Pick-Up
Recipes   We'll guide you step-by-step through preparation of delicious meals, even while cooking with vegetables you're not familiar with.
Veggies 202   Our advanced course in Vegetology! You'll learn how to recognize, prepare, and preserve every vegetable we grow.
Newsletters
Anchor Run CSA sends an electronic newsletter to members every week during the growing season. Newsletters are a great way to keep up with what's happening on the farm, and to learn about how to prepare and store the vegetables you receive.
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Information
Files available for download

     2015 Member Handbook

     2016 Employment Application

     2016 Membership Application

     Bowman's Hill Special Offer

Additional information

     Harvest

     Member Work Guidelines

     Split Share Policy

Work shift sign up
Important: Users must first log in to sign up for work shifts.
View our calendar to sign up in one of two convenient formats:
Monthly calendar, best for use with a computer.
Weekly calendar, great for use with phones and small tablets.
Click / tap the sign up icon next to the shift you are interested in working. A list of those associated with your share appears.
Click / tap the sign up icon next to the name of each person working the shift.
A box appears around the name of the each person who is signed up. Next to the name, a sign up icon appears to remove the name if necessary, and asign up icon appears to allow the person who has signed up to add a guest.
When the shift leader logs the hours you have worked in our system, the hours will appear in the left column of this page under "Work Requirements and History."
News and Information for Members
Notes From The Field | April 8, 2016
Into April We Go
By Derek McGeehan
March was very kind to us. April? Well, let's just say every season presents a new set of challenges to deal with. Our crop seeding and planting schedule is based on the local climate and temperature averages as well as good old experience (with mistakes), and for our first seven seasons here during the first week of April we've been able to transplant the first round of crops outside and move other crops from the heated greenhouse to the unheated hoop house to harden off under one layer of plastic for protection. Surprise, surprise. This year we had a low of 22 degrees on Wednesday morning. Ground that had been opened up with the chisel plow to dry out was frozen solid enough that our disk harrow wasn't able to penetrate. However, after the sun had sufficiently warmed the air and the soil of the raised beds they'll call home over the next two months, Adam, Hannah, Mary Liz, and I were able to officially commence the 2016 growing season with the first round of transplants (peas) going into the ground. After peas we transplanted spinach, beets, kohlrabi, cabbage, kale, collards, and chard. Then, at about 6pm we spent the next hour or so covering with row cover anchored by sandbags the 23,000 square feet we just planted. With another forecasted low in the mid-20s on Saturday, as well as snow, we're hoping, desperately, that the spun polyester fabric cover will protect the plants enough to keep them above the cold-death temperature threshold. As of now the jet stream roller coaster is forecast to continue through the end of next week. Alas, there is hardly a dull moment on the farm this time of year but we have been able to mostly stay on the planting schedule. The aster family crops (lettuces, chicories) were the only ones we postponed this week but should have ample time to transplant them this coming Monday before the next round of precipitation.
After a physically exhausting 10 hour day of transplanting, a brief respite of greenhouse work does the body good. Here, Adam, Mary Liz, and Hannah pot up heirloom tomatoes, sweet and hot peppers, asparagus, and celery.