When the going got tough, the Bells’ dug deep and went back to their roots cultivating the land. David and Jill have been running Bell Organic, a local organic farm for the last ten years for area restaurants and produce suppliers. Now, they added a CSA (Community Supported Agriculture) to their plate.
For an upfront fee, customers can purchase a share of fresh, local produce and pick it up each week at several convenient locations throughout the valley and Park City. Buying a share ahead of time not only commits you to eating loads of fresh organic delicious vegetables, it gives the Bells’ and their crew of volunteers ample time to plan, plant and harvest – so nothing goes to waste.
Shares are full of weekly variety – from the common names to something new to try. The summer share is in full swing and includes: beans, beets, broccoli, cabbage, carrots, celery, corn, cucumbers, eggplant, arugula, Asian greens, mustard greens, kale, kohlrabi, garlic, shallots, onions, heirloom tomatoes, lettuce, peas, peppers, potatoes, pumpkins, radishes, spinach, summer squash, winter squash and Swiss chard.
Interested in local fruit, free range eggs, grass fed beef, chicken or local made cheeses? Bell Organic can do that, too. In partnership with other local growers, ranchers and farmers, other varieties of shares can be added to a vegetable share, yet still picked up at one convenient location. The Bells even have a storage share option and a canning and freezing class to help customers get as much shelf life as possible.
David features video clips regarding the content of weekly pickups so you can identify what you have and how to process it for later. Jill posts creative, healthy recipes on the blog.
It’s not too late to get in on the action. Bell Organic just added the mid-season summer share. For $225, customers receive nine weeks of a two-person share starting Aug. 15 to mid October. Visit bellorganic.com and reserve a share today.