“Now I see the secret of the making of the best persons. It is to grow in the open air and to eat and sleep with the earth.“—Walt Whitman
GardenShare Vegetable CSA
How Do I Sign Up? Download Our 2010 GARDENSHARE CSA REGISTRATION Form and we’ll grow dinner for you! Send your cheque and form by regular mail, OR use instant, safe and easy INTERAC online banking—then just Email farm@wholearth.com with your registration and contact info—no form required.
What’s a GardenShare?
You’ll receive a basket of just-picked, farm fresh organic produce from mid to late June through October (18 weeks). 8 to 12 items in your weekly basket, depending on the time of the season. A little less early on, and more as the summer grows. We base the value of the items in your farm basket on par with what you’d expect to pay for fresh pesticide-free produce at a local farmers market. We think you’ll be very happy. In addition to the great tastes, it’s great value.
• Pick up your GardenShare at the farm (dayTBA) or at Peterborough Farmers Market, Saturdays 7 am to 1 pm or Lakefield Farmers Market, Thursdays 2 to 6 pm.
• One GardenShare $560. ($31.11 per week)
is a generous share best for small families and veggie loving couples, or split with a friend. 
Larger families may prefer 2 shares.
PAYMENT OPTIONS
Full payment or post-dated cheques or via Interac online banking. Payment due on sign-up. Let us know if you would prefer to extend it over 2 instalments.
Interac Email Money Transfer. It’s an easy, instant and secure way to send and receive money directly from one bank account to another. If you bank online, you can send your payment to us via email—without sharing any personal or financial information. Email us your order and we’ll send you a password to use. Then log online to your own bank and the rest is easy.
Cheques payable to: “Wholearth”, #RR2, 143 Concession Rd 14, Hastings, ON K0L 1Y0 
For more information, please contact us by email or Telephone: 705.696.2556
We encourage our members to visit the farm…come see the gardens where we grow your food and the chickens that lay your eggs. While you are here, peruse our little Farm Market Store…we have our own heritage pastured meats, honey, preserves, and local offerings such as maple syrup and herbal teas from our fellow farmers and producers
Typical Basket
One week midsummer your basket could include chives, basil, arugula, 2 cucumbers, Royal Burgandy purple beans, fresh peas, a variety of mesclun mix lettuce greens, spinach, and a bunch of purple beets.
One week in the fall might offer a bounty of garlic, a large bunch of carrots, a bunch of rainbow Swiss chard, spinach, 6 ripe heirloom tomatoes, various herbs, potatoes, yellow and green zucchini, acorn squash and pie pumpkins.
Eating With the Seasons
The quantity changes from week to week depending on the weather and the harvest, although generally you’ll have 8-12 different items. (Examples of an item are: 1 head of lettuce, 1 bunch carrots, 2 zucchini, 2lb potatoes, 1lb beans etc.)
JUNE — peas, asparagus, garlic scapes, lettuce, salad greens
JULY — spinach, amaranth, bok choy, mizuna, chives, lettuce, basil, peas, salad greens, Rainbow Swiss chard
AUGUST — basil, beans, beets, Italian parsley, cucumber, garlic, lettuce, tomatoes, peppers, Swiss chard, eggplant and herbs, zucchini
SEPTEMBER — basil, beans, carrots, garlic, spinach, potatoes, heirloom tomatoes, onions, salad greens, Swiss chard, squash, zucchini
Like to become a Wholearth CSA HarvestShareholder? Just Register by email or call *705-696-2556 *
What We’re Growing in 2010
Vegetables
We’ll list varieties later in the season: arugula / snap bean / beet / bok choi / broccoli / Brussels sprouts / cabbage / carrot / cauliflower / collard / sweet corn / cucumber / eggplant / endive / garlic / kale / kohlrabi / leek / lettuce / melon / mesclun / onion / green onion / parsnip / peas / hot pepper / sweet pepper / potato / pumpkin / radish / rutabaga / shallot / spinach / squash, summer / winter squash / Swiss chard / tomatillo / tomato / turnip / watermelon / zucchini (summer squash)
Herbs
basil / chives / cilantro / coriander / dill / fennel / lovage / marjoram / mint / oregano / parsley / rosemary / sage / savory / tarragon / thyme
Flowers
amaranthus / aster / calendula / celosia / centaurea / cosmos / gypsophila / larkspur / lavatera / nasturtium / rudbeckia / scabiosa / sunflower / zinnia
How To Store Your Fresh Veggies
Asparagus —Wrap the woody ends (not the tips) in a moist paper towel and refrigerate in a plastic bag.
Basil —Store like flowers, that is, in a small jar of water on the counter with no leaves touching the water. Do not refrigerate, or the basil will turn black.
Beets —If the greens are still attached, cut them off, leaving only an inch. Store them unwashed in a plastic bag in the refrigerator. (They’re best used within a day or so; I try to cook them that day.) As for the beets themselves, if they come in really muddy, wash them and put them in a plastic bag in the fridge. Otherwise, put them straight in a bag in the fridge.
Bell Peppers —Store unwashed peppers in a plastic bag in the fridge.
Broccoli —Store in a loose plastic bag in the fridge.
Brussels Sprouts —Wrap in plastic and store unwashed in a sealed plastic bag in the fridge. They keep longer if left on the stalk.
Cabbage —Store in the refrigerator, preferably in the crisper not in a bag. Once cut, put in a plastic bag in the fridge.
Carrots —Cut off all but an inch of the greens, then put them in a plastic bag (unwashed) in the fridge.
Cauliflower —Keep in the fridge in a plastic bag. Wash before eating.
Celery —Do not wash. Store in a plastic bag in the fridge.
Celery Root —As long as it’s pretty clean, store without washing in an uncovered box in a cold place or in a plastic bag in the fridge.
Chard —Make sure it is dry, then store unwashed in a sealed plastic bag in the fridge.
Chinese Cabbage —Some treat it like lettuce, washing and storing it in a paper towel in a plastic bag, to be used within a few days. Others store it unwashed in a plastic bag in the fridge for up to a week. Let us know what you think works best!
Collard Greens —Make sure they are dry, then store unwashed in a sealed plastic bag in the fridge.
Corn —Refrigerate in the husks in a plastic bag.
Cucumbers —Store unwashed cukes in a plastic bag in the fridge.
Daikon Radishes —Cut off the greens, then store the unwashed radish in a plastic bag in the fridge.
Eggplant —Keep it in the fridge, unwashed and wrapped loosely in a kitchen towel.
Endive —Do not wash. Wrap loosely in a plastic bag and put in the fridge. The wise folks at Angelic Organics recommend first perforating the plastic bag.
Fennel —Store the bulb, unwashed, in a plastic bag in the fridge.
Green Beans —Do not wash. Put them in the fridge in a perforated plastic bag.
Greens —For beet greens and turnip greens, look under beets or turnips. Otherwise, look under things like collards, kale, chard or spinach.
Herbs —For everything but basil, place in a small jar filled with an inch or so of water, then cover with a plastic bag or plastic wrap and keep in the fridge.
Kale —Store dry unwashed kale in a sealed plastic bag in the fridge.
Kohlrabi —Cut off unwashed stalks and greens and store in separate plastic bags in the fridge.
Leeks —Cut off the roots (leaving 1/2 inch on the bottom so the leaves stay connected) and several inches from the tops. Gently peel back the leaves to brush out some of the dirt. Store in a plastic bag in the refrigerator. Wash well before using to remove dirt trapped between the layers.
Lettuce/Salad Greens —Some people choose to wash and dry them in a salad spinner, then roll them in a paper or kitchen towel and refrigerate in a plastic bag. Others store in a plastic bag and wash just prior to eating.
Onions (yellow, red, white)—Do not wash. Store in a single layer in an uncovered shallow box, preferably in a cold place. Scallions and sweet onions should be kept in a plastic bag in the fridge.
Parsnips —Do not wash. Store in a plastic bag in the fridge.
Popcorn —Freeze or store in a glass jar.
Potatoes —Store them like onions, unwashed in a single layer in an uncovered shallow box, preferably in a cold place.
Radishes —Keep them in the fridge in a plastic bag. Do not wash until ready to eat.
Spinach —Dry first, then store unwashed in a sealed plastic bag in the fridge.
Sugar Snap Peas —Do not wash. Store in a perforated plastic bag in the fridge.
Summer Squash —Store unwashed in a perforated plastic bag.
Sweet Potatoes —Do not wash. Store them in a single layer in an uncovered shallow box, preferably in a cold place.
Tomatoes —Never refrigerate a fresh tomato! Store at room temperature or else you will ruin its texture.
Winter Squash —Store in a shallow box in a cold place, and use quickly if it has a soft end or a bruise.
