CSA Toolkit Table of Contents - Atlantic Canadian Organic ...



Community Supported Agriculture Toolkit

Ecology Action Centre

Spring 2011

Table of Contents

Introduction 3

What is Community Supported Agriculture? 4

Where to find information about CSAs in Atlantic Canada 6

Food Storage Guide 7

Nutritional Information for Commonly Grown Vegetables 12

Local Food and Farming Facts 13

Food Holidays and Events 17

Additional Resources 20

(Please note: Our Eating By the Seasons cookbook, available in hardcopy or on CD, is available for $10 (plus shipping). Recipes may be reprinted in newsletters. Please credit the Ecology Action Centre.)

Introduction

The Community Supported Agriculture (CSA) movement is growing in Nova Scotia and across Canada. We, at the Ecology Action Committee, are dedicated to the local food movement and would like to support the growth of CSAs. To support this goal, we are working to raise the profile of CSAs by raising awareness through our public presentations, blog, other social media, and by helping to connecting interested consumers with CSA farmers. Additionally, we have developed this toolkit based on discussions with CSA farmers in the Maritimes.

This toolkit is designed to provide CSA farmers with a resource from which to draw information for their newsletters and communications. As farmers are often writing their newsletters and fielding consumer questions at the busiest times in the season, and because many CSA farmers are providing similar information, we created this guide as a resource that can be used by all.

We are committed to updating the toolkit on a regular basis. If there is information that you would like to see in this toolkit, please let us know.

-Food Action Committee

Spring 2011

What is Community Supported Agriculture?

There are many definitions of Community Supported Agriculture. We have compiled definitions from a number of sources that can be adapted to a definition which you feel best suits your model.

Community-supported agriculture, also known as Community Shared Agriculture, is an alternative food network and socio-economic model of agriculture and food distribution. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. CSAs usually consist of a system of weekly delivery or pick-up of vegetables and fruit, which sometimes includes dairy products and meat.

Source:

Definition: Community-supported agriculture (CSA) is a food production and distribution system that directly connects farmers and consumers. Consumers buy "shares" in a farm's harvest in advance.

Source:

Community Supported Agriculture (CSA) is a farming system set up to benefit both farmers and consumers. In a CSA, a farmer will offer “shares” or "subscriptions" of the farm for sale to members of the community. A CSA does not have to be dedicated certified organic, but many CSAs are organic. For organic farmers in particular, a good CSA system allows for low-cost marketing and may help guarantee a decent percentage of seasonal sales.

Source:

A relationship of mutual support and commitment between local farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. In turn, members receive a weekly share of the harvest during the local growing season.

Source:

In basic terms, CSA consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Members or shareholders of the farm or garden pledge in advance to cover the anticipated costs of the farm operation and farmer's salary. In return, they receive shares in the farm's bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land. Members also share in risks, including poor harvest due to unfavorable weather or pests.

Source: referencing

Community Supported Agriculture (CSA): a farm that is funded by a group of community members. Members pay an annual or quarterly fee in exchange for a weekly assortment of farm fresh produce or other farm products. Many CSAs are year round, but in the foothills, most provide produce from spring through fall. CSA helps local farmers increase cash flow and diversifies risk over multiple crops. 

Source:

Where to find information about CSAs in Atlantic Canada

The Atlantic Canadian Organic Regional Network (ACORN) maintains a directory of CSA operations in Atlantic Canada. This database can be found online at . The directory includes not only CSA operations, but also other food businesses that use the CSA model. For example, in Nova Scotia there’s a fishery, bakery, and prepared food model delivery service all using the CSA model. ACORN also has a handbook that profiles Atlantic Canadian CSA models, which is offered in French and English: or

Food Storage Guide

|Produce |First Steps |Best Way to Store |How Long it Keeps |Additional Tips |

|Apples |Sort apples by size, as the larger |In perforated plastic bags to allow |A month-up to 5 months depending on|Don’t mix apple varieties, as they ripen |

| |apples don’t store quite as long as |aeration. Can be stored anywhere cool,|the variety and storage conditions.|at different rates. Leave stems on. Try |

| |smaller ones. |such as basement or fridge (but don’t | |not to store apples on top of each other,|

| | |let freeze). | |as they can bruise. |

|Asparagus | |Refrigerator |3-5 days |Don’t trim until ready to eat. |

|Beets |Don’t wash before storing. Cut off the|Refrigerator: Wrap tightly in plastic |Refrigerator: up to 3 weeks |If you choose to eat/store the beet |

| |majority of the greens before storing |bags, squeeze out the air. |Root Cellar: 4-6 months |greens, make sure they look healthy and |

| |so that they don’t take moisture away |Root Cellar: pack in damp sawdust or | |are brightly coloured. Store in plastic |

| |from the root. |sand. | |bags with the air taken out for up to |

| | | | |four days in the refrigerator. |

|Bell Peppers | |Refrigerator |Up to a week |Wrap after cutting. Cut off any brown/dry|

| | | | |parts. |

|Berries | |Refrigerator |A few days-a week, depending on |Berries are often picked almost fully |

| | | |when picked |ripe, so must be eaten quickly. |

|Broccoli | |Refrigerator |4-7 days |If discolouration occurs, cut off those |

| | | | |areas, keep the rest. |

|Brussels Sprouts | |Refrigerator |2-4 weeks |If starts to dry or brown, cut off those |

| | | | |areas. |

|Cabbage |Trim off any loose outer leaves. If |Refrigerator |Refrigerated: 2-4 weeks |Try not to store near other |

| |using a storing method other than |Root Cellar (or other cool, dry, |Root Cellar: up to four months |fruits/vegetables, as they could absorb |

| |refrigerator, try wrapping |ventilated storage) | |the cabbage odour. |

| |individually in newspaper, layering in| | | |

| |straw, or placing several inches apart| | | |

| |on a shelf so that it has sufficient | | | |

| |ventilation. | | | |

|Carrots |Remove all but the last two inches of |Refrigerator – tightly sealed in |Refrigerated: up to 3 months | |

| |the carrot greens before storing. |plastic bag |Root Cellar: up to 7 to 9 months | |

| | |Root Cellar – put carrots in | | |

| | |containers, pack containers with | | |

| | |straw, or surround with moist sand or | | |

| | |sawdust. | | |

|Cauliflower | |Refrigerator |2-4 weeks |If starts to dry or brown, cut off those |

| | | | |areas |

|Celery |Before storing in the refrigerator, |Refrigerator, in the crisper |Up to a few weeks | |

| |wash thoroughly and trim the leafy | | | |

| |ends of the top and 1-2 inches off the| | | |

| |base. Wrap in paper towel, and place | | | |

| |in plastic bag to keep fresh. | | | |

|Corn |Keep corn in husk until just before |Refrigerator |Eat within 2-3 days for best |Leave in husk until eating |

| |use. | |flavour | |

|Garlic |Don’t peel the garlic before storing |Store in garlic pot or uncovered |Up to 3 months | |

| | |container in cool area, but not in | | |

| | |fridge | | |

|Grapes | |Refrigerator |10-12 days in fridge, 5-7 on |Leave on the stem until ready to eat. |

| | | |counter | |

|Green Beans | |Store in crisper of refrigerator |Up to a week |Don’t wash or trim ends until ready to |

| | | | |use. |

|Herbs |Wash, and loosely wrap in paper towel.|Store in crisper of refrigerator |Up to a week and a half | |

| |Place bundle inside air-tight plastic | | | |

| |bag. | | | |

|Leafy Greens (Spinach, Kale, Collards, | |Take off any ties/bands, and put in |5-7 days |Some leaves may go bad—discard these and |

|Chards) | |breathable vegetable bags in | |use the rest. |

| | |refrigerator | | |

|Leeks | |Store in vegetable crisper in the |5-14 days |Be careful in regards to what your put in|

| | |refrigerator | |the same crisper, as leeks do give off a |

| | | | |smell that may be absorbed by other |

| | | | |produce. |

|Melons (all) | |Refrigerate as soon as ripe |Should be eaten as soon as ripe |Be sure to wash cantaloupe before eating.|

|Mushrooms | |Store in a brown paper bag (plastic |About a week |Mushrooms dehydrate if left for too long.|

| | |bags can cause them to go mushy) in | |As long as no mold has grown, you may |

| | |the refrigerator | |attempt to rehydrate them. |

|Onions |Way to store onions for long period: |Store in dry, cool area. If using |Up to several months. |Don’t store near fruits/vegetables, as |

| |take a pair of clean pantyhose, drop |pantyhose/bag, hang. Cut slit to | |they may take on the taste of the onion. |

| |an onion down to the foot. Tie a knot.|remove individual onions when ready. | | |

| |Drop another onion in, and repeat | | | |

| |process. Can also just store in mesh | | | |

| |bag. | | | |

|Parsnips |Trim the greens down to 1-2 inches |Refrigerator: Tight plastic bag |Refrigerator: up to 2 months | |

| | |Root Cellar: In containers surrounded |Root Cellar: up to 6 months | |

| | |by straw or damp sand/sawdust | | |

|Pears |Ripen a few days on the counter |If eating soon, leave on the counter, |About a month |If starts to brown, consider making a |

| | |if storing, put in the refrigerator | |sauce–cut it up and add water and sugar |

| | |after ripening | |to it on the stove. |

|Potatoes |Set aside any potatoes that are |Store in cardboard box/ paper (with |Weeks-months depending |Don’t store too close to other produce or|

| |getting close to sprouting/soft, so |holes) or mesh bag to allow | |they might absorb the flavour of the |

| |that they can be used first |ventilation. Store in a dark, dry, | |potatoes. |

| | |cool spot | | |

|Radishes |Trim the greens to near the root if |Refrigerator: Wrap in moist paper |Refrigerator: around a week |If the greens are fresh, you can wash and|

| |they’re still on the radish. Don’t |towels and place in a plastic bag. Put|Root Cellar: Up to a month |use them in salads, etc. Can be stored in|

| |wash radishes. |in the crisper. | |plastic bag in the fridge for around |

| | |Root Cellar: Bury in sand | |three days. If the radish roots dry out |

| | | | |somewhat, you can try giving them an ice |

| | | | |water bath for a few hours to rehydrate |

| | | | |them. |

|Rhubarb |If there are still leaves on the |Store in a plastic bag in the |Up to a week. | |

| |plant, cut and discard (they are not |refrigerator | | |

| |edible). | | | |

|Snap Peas | |Store in crisper in refrigerator |Up to a week | |

|Sprouts | |Leave open to air, do not seal |3-5 days | |

|Summer Squash | |Refrigerator |4-7 days |If discolouration occurs due to |

| | | | |over-ripening, cut off those areas. |

|Tomatoes | |Store on counter, open to air, do not |3-5 days |If they start to get mushy or old, make a|

| | |wrap unless cut. | |tomato sauce! |

|Turnips | |Refrigerator: in plastic bag, place in|Refrigerator: several weeks-two |You can eat turnip greens if they’re |

| | |the crisper |months |fresh and not wilted. You can also store |

| | |Root Cellar: store covered in sawdust |Root Cellar: about four months |them in the refrigerator for up to four |

| | |or other packing material | |days. |

|Winter Squash (butternut, buttercup, | |A cool, dry area, such as garage, |3-6 months, depending on variety | |

|acorn, spaghetti) | |basement, unheated room. Make sure to |and how mature it was when picked | |

| | |leave room between them for |You can also keep refrigerated cut | |

| | |ventilation. |pieces for up to 5 days. | |

Note: Store fruits in a separate crisper or shelf from vegetables, as fruits produce more ethylene gas, which can cause vegetables to spoil more quickly if stored together.

Sources:

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Nutritional Information for Commonly Grown Vegetables

This document contains nutritional information for vegetables commonly grown in Nova Scotia, as well as fun facts about each.

See attached Excel File.

Local Food and Farming Facts

(From the July 2010 report Is Nova Scotia Eating Local?)

How far does our food travel?

• The National Nutritious Food Basket is a list of foods that reflects the eating habits of Canadians, and meets their nutritional needs according to the Canada Food Guide. The average distance traveled by an item in the food basket from its origin to Halifax, NS is 3,976 km. This distance does not include farm inputs or additional kilometres for warehousing or shopping trips.

• The average distance food travels to get to our store shelves has risen significantly in recent years as our grocery stores source more products from an increasingly global food system. One study showed that the average number of kilometers embodied in the food we eat – which includes transport of inputs like feed and machinery to farms, from farms to processors, and on through to wholesalers and stores – is an astounding 8,240 km (Weber & Matthews, 2008). This does not include the extra kilometers food travels when we make shopping trips to those grocery stores.

How does this affect your roads?

• Almost all the damage done to asphalt pavements is from heavy trucks.

• Single-unit trucks and combination trucks impose the same amount of roadway damage as 9,600 cars.

How much money do we spend on food?

• In 1969, Canadians spent an average of 19% of household expenditures on food, and now we spend an average of 10%. We spend a lower proportion of total household expenditure on food than people in many other countries, including the USA and Australia.

How much of our food dollar goes back to local farmers?

• At the provincial level, we know that in 2008 at most, 13% of the food dollar is being earned by Nova Scotia farmers (Figure 1). Over the last 11 years, this proportion has gone down. In 1997 it was 17%.

[pic]

How does agriculture contribute to the economy of Nova Scotia?

• Total annual employment including direct, indirect, and induced employment from farming activity: 10,281 full time equivalent jobs (2004 estimate) (Estimate in 2004$, Roberts et al 2005.)

What are the social benefits of buying local?

• Buying locally-produced food, especially in a way that provides a fair price to producers, generates social benefits in this province. These social benefits include nutritious food, entrepreneurial energy, work ethic, mentorship, mutual reliance, relationship-based economic activity, and maintenance of farming communities. Buying imported food generates none of these benefits.

In addition to eating locally and seasonally, how else can we reduce energy use and greenhouse gas emissions in the food system?

• Reduce the consumption of junk food with empty calories;

• Where possible, replace the use of synthetic fertilizer, particularly nitrogen fertilizer, with local sources of nitrogen such as cover crops and animal manures;

• Reduce dependence on refrigeration and freezing because they are very energy-intensive in the food system. These are particularly important for long-distance food transport. Low-energy alternative food storage and preservation methods can be used in a local food system;

• Reduce food waste because it accounts for one quarter of all food sold; and

Fruit & Vegetable Facts

• We are eating fewer vegetables and fruit than we used to, and need to for optimum health. According to recent Statistics Canada figures, “less than one-third (29%) of Nova Scotians over age 12 eat the recommended 5-10 servings of fruit and vegetables every day. This compares to 35% nationally” (Healthy Eating Action Group 2005: 21).

• Nova Scotia farmers produce a wide variety of fruit. We are historically best known for apples, and we still export apples out of province. We produce nearly twice our consumption of fresh and processed apples. Yet, we import about 50% of the apples we eat. The weighted average distance traveled by apples imported from out of province is 7,443 km. This is a prime example of redundant trade. We are importing apples, as we are simultaneously exporting them.

• In addition to redundant trade in apples, we eat a lot of fruit that isn’t grown here. Besides apples, the top fruits eaten are bananas, melons, and oranges. Although we produce some melons in Nova Scotia, we don’t produce any bananas or oranges. We are well known for producing blueberries, but we also produce raspberries, strawberries, plums, pears, and peaches. There seems to be a tradition of picking and preserving strawberries when they are in season (by freezing or making jam). It is a social event. This tradition could be reclaimed for our other northern fruits. Buying directly at U-picks can provide a day out on the farm, reasonably priced fruit, and a freezer full of local fruit for smoothies all year. With such an array of locally-produced fruit available, especially in the summer and fall, it is a shame to pass it up for imported fruits all the time.

Beef Facts

• Nova Scotians are eating roughly 90-99% imported beef from feedlots.

• Local beef production has great potential for improving soil quality and revitalizing rural communities.

• We have underutilized land and capacity that could be used for beef production.

• If we produced all the beef we eat in this province, farm cash receipts could increase from $22.5 million to at least $90 million/year and full-year equivalent employment would increase from 448 jobs to about 1,774 jobs.

• On average, beef imported to Nova Scotia creates 1.14 kg of CO2-equivalent emissions per kg of beef imported, just for the transportation. The full cost estimate of this unnecessary transportation is $30 million per year.

• Grass-fed beef meat is a healthy food: Beef cattle are fed primarily grasses and clover, which makes the meat low in saturated fat, yet high in omega-3 fatty acids, beta carotene/vitamin A, vitamin E, folic acid and antioxidants.

• Animal stress is lower where livestock are grazing compared with feedlot conditions. Ruminants – cud-chewing animals such as cattle, dairy cows, goats, bison, and sheep – are designed to eat fibrous grasses, plants, and shrubs—not starchy, low-fiber grain.

Lamb Facts

• We produce 15 - 18% of the lamb we consume in Nova Scotia, and import the rest.

• Sheep production has great potential for improving soil quality.

• If we produced all the lamb we eat in this province, farm cash receipts are estimated to increase from $2 million to $10.7 million/year and employment would increase from 40 full year equivalent jobs to 213 full year equivalent jobs.

• On average, lamb imported to Nova Scotia creates 4.08 kg of CO2e emissions per kg of lamb imported.

• Lamb meat is a healthy food: lamb is fed primarily from grasses and clover, which makes the meat low in saturated fat, yet high in omega-3 fatty acids, beta carotene, vitamin E, folic acid and antioxidants.

• Lamb (or sheep) production in Nova Scotia is an ecological way to produce two main products: meat, and wool. The third, hidden, product they produce is excellent soil quality. Below are some of the benefits of replacing imported lamb with locally-grown lamb.

For a complete list of the recommendations found in the report or to download a copy of the full report, visit:

Food Holidays and Events

Holidays (general):

Food Freedom Day – Feb 12/11. The date by which the average Canadian will have earned enough money to pay for their annual grocery bill. Article by the Canadian Federation of Agriculture:

Nutrition Month – March. Dietitians of Canada raises awareness about the importance of good nutrition every March.

International Day of Peasant Struggles – April 17. The global peasant movement Via Campesina has declared the 17th of April as a day to celebrate the struggle of peasants and rural people to survive and continue feeding the world. This day commemorates the death of 19 farmers in Brazil, assassinated in their struggle for land and dignity.

For more information:

Organic Harvest Month – The month of September. “The objective of Organic Harvest Month™ is to highlight organic agriculture and the growing organic products industry. September is also an ideal time for consumers and retailers to celebrate the bounty of the organic harvest.” – the Organic Trade Association,

Thanksgiving October 10, 2011.

World Food Day October 16. In honour of the founding of the Food and Agricultural Organization of the United Nations.

Various National Food Months



A source for all the “National __(food) __ months” such as eggs, soup, oatmeal, etc. A little silly, but apparently there are lots of them!

Local Events (2011):

Annapolis Valley Apple Blossom Festival – May 25-30 2011. “The Annapolis Valley Apple Blossom Festival is a springtime celebration of our traditions & agricultural heritage. The aim is to promote the best family festival to all our Valley Communities and visitors, making it the leading festival in Atlantic Canada.”

Halifax Greek Fest – June 9-12, 2011. A celebration of Greek food, music, and culture.

CATCH—The Nova Scotia Seafood Festival – June 18, 19, 2011 on the Halifax Waterfront. “An all-encompassing seafood experience, CATCH: The Nova Scotia Seafood Festival is a showcase of the freshest local seafood and the hottest culinary trends. You won't want to miss the premier event of the summer!”

Lebanese Festival – July 7-10, 2011. A celebration of Lebanese food, music, and culture.

Pictou Lobster Carnival – July 8 – 10, 2011 “The Pictou Lobster Carnival, a Nova Scotia signature event, is a three day festival that celebrates the end of the fishing season in the area, maritime culture and music. “

pictoulobstercarnival.ca

Yarmouth Seafest – July 13-23, 2011. “Yarmouth's annual festival of the sea features a pageant, giant sidewalk sale, open air concerts, a competitive road race, classic car show, the Great Nova Scotia Fishfeast, parade, rum running races and a thrilling display of fireworks over historic Yarmouth harbour.

The Yarmouth & Acadian Shore Lobster Festival and the Yarmouth Waterfront Festival and Parade of Lights have merged with Seafest to make it one of the largest sea focused festivals in Nova Scotia. All your favourite Lobster and Waterfront Festival's events will be returning.”

seafest.ca

Digby Scallop Days – August 3-7, 2011. “Celebrate one of the world's largest scallop fleets! Come and taste how many ways succulent scallops can be prepared. Musical events, scallop shucking competitions, parades, and more!”

Wild Blueberry Harvest Festival – August 19-September 3, 2011. “Wild Blueberries! The Wild Blueberry Harvest Festival is a celebration concentrated in Central Nova Scotia (Northumberland and Fundy Shore Regions). Visitors will enjoy a variety of events sharing the wild blueberry theme. Live music, wild blueberry breakfasts, suppers, teas, pie eating contests, processing tours, farmers markets, exhibitions, encounter wild blueberry quilts, art work and so much more. Visit for complete event information and celebrate Nova Scotia's Provincial Berry!”

Nova Scotia Fall Wine Festival – September 15-October 16, 2011. “Celebrate the fall harvest with Nova Scotia’s winemakers, chefs and sommeliers from September 15 to October 16 during the 6th Annual Nova Scotia Fall Wine Festival. Featuring over 50 wine tastings, grape stomps, winemakers’ dinners, cooking classes and food pairing events across the province” nsfallwinefestival.ca

Valley Pumpkin Fest – October. “October is Pumpkin Fest in the Annapolis Valley - a month of food, fun and family events to celebrate our harvest season. Join us for Pumpkin fun, Pumpkin food, Pumpkin art and fresh Valley Pumpkins! Visit our website for to discover the many events and tastes along the Pumpkin path. Drive to the Valley and visit our host communities; Windsor, Hantsport, Wolfville and Kentville to become part of the Giant Fun!” valleypumpkinfest.ca

Additional Resources

From the Ecology Action Centre

Eating for a Better World

An 11 x 16 pamphlet covering the basics of sustainable eating: local, organic, fair trade, balancing protein consumption and breastfeeding.





Eating By the Seasons

The Food Action Committee’s popular cookbook, featuring over 100 pages of locally inspired recipes organized seasonally. Farmers are welcome to reprint these recipes in newsletters. Please credit the Ecology Action Centre. This cookbook is available in hardcopy or on CD for $10 (plus shipping)



Adventures in Local Food

The blog of the Food Action Committee. This blog showcases the work and workshops of the committee and includes articles related to cooking, preserving, root cellaring, gardening, CSAs and more.



Is Nova Scotia Eating Local? Report and Education Toolkit

Our 2010 report on the social, economic and environmental benefits of a more locally-based food system, with corresponding educational materials.



Twilight Meetings: Celebrating the Wisdom of our Farmer Mentors

Our 2007 book containing interviews with 20 farmer mentors in Atlantic Canada. The book is available for $15 and the DVD for $5 from the Ecology Action Centre.

Other Atlantic Canadian Resources

A Cookbook for Families: Adapted from Strive for Five at School:

Select NS:

Seasonal Availability Guide:

Farmers Markets of Nova Scotia:

Atlantic Canadian Organic Regional Network:

“What are CSAs” video,

“Types of CSAs” video,

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