Vegetable Share Payments

Vegetable Share Payments

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Winter medium shares are often a good fit for individuals and couples who want to cook plenty of local food during the winter, or for small families who don't always have time to cook. A winter medium share is the size equivalent of a summer small. (If you fear you’ll need more than a medium share this winter, you’re welcome to order additional items a la carte through our custom order form.) The weekly cost for this share type is $23 per week.

Winter small shares are about half the size of medium shares, the equivalent of a summer extra small share. If you can see yourself spending about $10-15 per week on in-season produce, this is the share for you. The weekly cost breakdown is $13 per week.


Sometimes, a visual is the best way to explain. We catalog what we offer each season, so why not have a look back at what our shares were like in 2017, 2016, and 2015?

If you’ve spent any winters at all up north, you know that northern Michigan is no joke. It’s not uncommon for the sun to live behind a dim gray blanket of clouds for whole months at a stretch. Extended periods of subzero temperatures, heavy, hoophouse-crushing snow loads, and various other types of weather events are just a fact of life up here. So what kind of vegetables could we possibly be offering our customers during that type of weather?

What’s available throughout the winter season changes every few weeks, sort of the way we go from strawberry and spinach time to cucumbers and zucchini during summer.

Depending mostly on early winter weather factors, we can expect the following crops to be available through mid-December, perhaps mid-January. If we have a pretty mild early winter, you can add items like broccoli, scallions, and arugula to the list below.

·         Brussels sprouts

·         Chard

·         Collards

·         Kale

·         Leeks

·         Lettuce

·         Napa Cabbage

·         Spinach

·         Tatsoi

As we walk through the winter solstice and into colder temperatures and heavier lake effect weather, we will start to lean more on root crops. Here’s what we expect to be available throughout the deepest part of winter:

·         Beets

·         Carrots

·         Cabbage

·         Garlic

·         Onions

·         Potatoes

·         Purple Daikon Radishes

·         Rutabagas

·         Watermelon Radishes

We work hard to provide leafy greens straight through the winter season. We are even now planning, preparing, sowing, transplanting, and building ever more protective winter structures to support ever more plentiful greens throughout the deepest part of winter. That said, we have to acknowledge that producing an abundance of winter greens has been a very challenging, even impossible job for us at some point each winter.

One of the ways our family eats right in the deepest part of the winter is by preserving part of the summer harvest. Another way we do this is by lacto-fermenting part of the fall harvest. Last year, we experimented with offering jars of ferments as options in late winter shares. This winter, we hope to be able to offer sauerkraut, pickled beets, and ginger carrots as options. For ordering purposes, one jar will equal two ordinary vegetable choices.


Our members can either choose the default share we plan out, or use an online form to build a custom box.

Whether you want to branch out and try an unfamiliar, specialty vegetable, are having people over and need not one but three bunches of carrots, or just want to try out a recipe that uses a specific ingredient, the option to customize your box allows you to bring home only what you want and need.

How does it work? Each delivery week, we send out a photo of the default share along with a link to the customization form. If you want to build your own box, just shoot us your wishes no later than the day before we deliver your share. 

There's also a 'swap box' available on site at your pick-up so you can fine-tune your box in person if you wish. 


Whether you're going out of town for the holidays or just taking off for a long weekend, rescheduling your pick-up just takes a couple of clicks. 


Our food is special not only because it is healthy, local, and environmentally responsible, but also because it is delicious. We are busy cooks and working parents as well as organic farmers, and we would never abandon you with a box of unfamiliar mystery vegetables.

Each week, we supply you with an ID plus complete step-by-step recipe for each and every vegetable in the box. Once or twice per month, Mary writes original recipes showcasing farm ingredients, many published in places like Edible Grande Traverse magazine, Traverse magazine, the Petoskey News-Review, and Clean Eating

And anyone can check out our farm's Pinterest boards, bursting with scores of ideas, each  indexed by specific CSA ingredient. 


The vegetables, fields, pastures, and woods of Bluestem Farm are certified organic. We grow our food without the use of synthetic pesticides or fertilizers. To the greatest extent possible, we conserve and recycle our resources, relying heavily on farm-made compost and cover crops. We test our soils annually and import minerals to balance our soils. Our goal is to grow nutrient-dense food. This is a lifelong venture!

At the heart of what we do, nutrient-dense vegetables are the basis for a varied diet. We focus on providing variety without ignoring the staples. Non-GMO, no bad sprays, no synthetic anything. 


We know that joining a CSA is a big commitment, and we want you to be completely satisfied with your experience at our farm. If you find you have a problem of any kind, we hope you will come to us right away so we can fix it or provide an explanation. If you're unsatisfied for any reason, we will refund you the balance of your share on demand. 


Visit our FAQ page.