It's More Than Just Vegetables

Real Food
We believe that you and your family deserve the highest quality food and that's why we use environmentally sustainable, biodynamic growing techniques. We use no pesticides, herbicides, or chemical fertilizers of any kind. We see our farms as a living system, where its elements work together to build and maintain soil fertility. Through a balanced crop rotation and a strict composting and cover cropping system, we leave our land better than we found it.

Real Prices
Our prices are based solely on the costs of production which are kept to a minimum since we deal directly with you. We are working to ensure that farms are economically sustainable.

Real People
Become a shareholder in Rural Virginia Market and help promote our local economy and preserve local agriculture. Our farms provide a practical step towards realizing a vibrant and healthy local food system.

Naturally Grown
Meets or surpasses organic methods using what Mother Nature provides. Leaves, grasses, straw and other plant materials are used for composting and mulching. Crops are fertilized with items such as fish, kelp and cover crops. Insects are controlled by the use of row covers, hand picking, companion planting and beneficial insects.

Spring/Fall
salad greens, spinach, arugula, snow peas, radishes, little finger carrots, variety of beets, kale, turnips, broccoli, spring onions, sugar ann peas, English peas, pac choi, pole beans, napa cabbage, swiss chard, pac choi, spring onions, strawberries, asparagus, Fall only….butternut squash, carnival, sweet dumpling, white and green acorn winter squashes, sweet potatoes, potatoes.

Summer
mixed greens, shelling peas, potatoes, peppers, tomatoes, cherry tomatoes, summer squash, watermelon, cantaloupe, garlic, onions, leeks, green beans, pole beans, okra, eggplant, cucumbers, zucchini, swiss chard, figs.

In general, if you enjoy cooking and being challenged in the kitchen to try new vegetables you will have a good experience. We encourage CSA members to treat their season like they would a continuing education experience. Try new things in the kitchen; ask us how we prepare swiss chard or hakari turnips. Be excited about what is coming.
RVM CSA 2008 SITE BY TELEO