1. Agricultural Internship / Apprenticeship Positions

2. Farm Camp Director Position

1. Agricultural Internships / Apprenticeships at Devon Point Farm

An Organic Vegetable & Flower CSA Farm Share Program & Grassfed Beef Cattle Farm

Our Internship Opportunity: Devon Point Farm offers an honest, accurate on-farm learning experience. For the right interns we provide a beautiful, clean, safe, healthy setting to work hard, play hard, and learn valuable real-life skills. You can get in great physical shape while learning all the basic components that you need to strategically plan, operate, promote and manage your own profitable, sustainable and rewarding farm business.

The work teaches about sustainable farming practices, economics of making a farm profitable, marketing, raising cattle, growing crops organically for profit, customer relations, and what it's like to work hard for a healthy lifestyle and successful future.

About Devon Point Farm: Devon Point Farm has a 200-member organic vegetable and flower share “CSA” share program, CSA stand for “Community Supported Agriculture” – a simple idea in which a CSA member buys a “share” of a farmer’s harvest at the beginning of growing season and then come to the farm on a weekly basis to pick it up. We also have a herd of rare heritage breed North Devon Cattle (commonly called American Milking Devons), which are sold for breeding stock and grassfed beef. The entire farm is farmed organically and we also raise heritage breed chickens for eggs and meat as well as pigs for pork.

Devon Point Farm is owned and Operated by Patty and Erick Taylor. The farm is located in Woodstock, Connecticut, an area is known for its rural countryside and classic New England setting. The farm is located 30 minutes from Worcester, 1 hour from Providence and Hartford, 1 1/2 hours from Boston and slightly over 3 hours from New York City.

The daily farm routine: The daily routine is Monday - Friday, up at 5:30 a.m. a hearty breakfast and then outside by 6:30 a.m. Saturdays are a lighter work day or possibly a farmers market day. On a daily basis, there's routine chores like caring for chickens, moving cattle through rotational grazing pastures, and all the components of running the CSA like starting seeds, planting, weeding, harvesting, setting up produce displays for the share members, cutting flowers and making bouquets. We work 11-12 hour days, but if it's hot and we’re caught up on our workload, we’re the first to suggest running off to a nearby pond for a swim, then finish up with any evening chores and a great meal.

Special learning components for apprentices: Apprentices get a special learning opportunity about all the “behind-the-scenes” aspects of farm business management – all aspects of running a profitable and sustainable farm business including but not limited to understanding the farm’s bookkeeping, financial planning and management, grant writing, and the holistic approach animal and crop production planning. Also cattle herd management, our breeding philosophy, grassfed beef production, marketing and processing, grazing rotation planning, as well as overall herd health management. Also all aspects of the business management of organic vegetable and flower farm operations will be shared including field crop planning, equipment and supply decisions, product marketing and promotion, customer relationship management, as well as day-to-day operations management.

Housing available: For the right apprentices, we have room and board available. We have a brand-new house with very nice accommodations - a big room upstairs with a great view of a pond frequented by ducks and geese and the cows grazing in the fields beyond. A private bathroom shared only with other interns. Your "off time" (typically Sundays) would be your own and we would encourage you to explore the area and can set up other farm visits to round out your experience. We also have a boat and like to go weekly to the ocean for fishing and beach time - interns would be welcome to join us on the boat or get dropped off on a beach or at a scenic coastal town like Mystic for a day of shopping and sightseeing.

Stipend: We do not pay interns for their work as this is a volunteer learning experience, but we do provide $200 per week for living expenses plus housing and all the food you can eat that we produce on the farm.

The right candidate: We are only looking for dedicated, honest, hard working, down-to-earth, positive, teachable, fun-loving, clean-cut appearance, non-smoking and English-speaking, applicants. Like any experience, you will get out of it what you put into it. Our season runs from April to October. Apprentice positions are for most or all of the season (April - October) and Intern positions are shorter in duration typically from 1 – 3 month positions (June-August). Limited transportation may be arranged. Length of stay is negotiable depending on the circumstances. Interviews are conducted in January, February and March.

To Apply: Interested applicants may e-mail us at devonpointfarm@gmail.com with a brief description of yourself, a resume, a photo of yourself, what interests you about our farm business, what you would like to get out of your stay, how long you would like to stay with us, your related experience/background/education.

Contact us: Website: www.devonpointfarm. Phone: 860-974-9004. Email: devonpointfarm@gmail.com 

2.  Farm Camp Education Director Wanted  • Devon Point Farm

Educator/Teacher Wanted to Run Summer Farm Day Camp Education Program for Kids

Teacher, Education Major, Recent Graduate with Teaching Degree: Devon Point Farm is looking for an enthusiastic individual, to direct and manage all aspects of our on-farm, week-long 'day camp' style education programs for children ages 4-12.

Our successful and popular farm camp offers an interactive, fun, and farm-oriented learning program. The camp director can use the curriculum we already have and create additional curriculum to engage our returning campers. This is a great opportunity for student or recent graduates to build their resume and gain valuable experience managing all aspects of the program, or a great summer job for an established teacher.

The Farm Camp Director will be responsible for managing and training staff, implementing curriculum, complying with state licensing requirements, managing the program’s budget with a business-minded focus on profitability, determining what supplies are needed for the program, and overall, are responsible for delivering a fantastic and fun farm learning experience to all children who participate. We have beautiful new barns for use as classroom space, as well as 93 acres of organically maintained, sustainable pastures, vegetable fields, cattle, chickens, woods and a pond for exploration and use as outdoor classrooms.

The right candidate: We are looking for dedicated, honest, hard working, down-to-earth, positive, fun-loving, clean-cut appearance, non-smoking and English-speaking applicants. Candidates should be energetic, enthusiastic and physically fit. It goes without saying, candidates must be great with children, interested in farming and agriculture, and passionate about teaching children where their food comes from. In addition, candidates must enjoy getting ‘down and dirty’ with children in activities like examining worms, starting seeds, making compost, hatching chicks, and more outdoor farm related type activities.

Dates: The position would be part-time from February until late May for planning and preparation purposes, then full-time starting in late June and throughout the summer actually running the camp.

About Devon Point Farm: Devon Point Farm, owned and operated by Erick and Patty Taylor, is located in Woodstock, Connecticut, an area is known for its rural countryside and classic New England setting. The farm has a 200-member organic vegetable and flower share “CSA” share program (CSA stands for “Community Supported Agriculture” – a simple idea in which a CSA member buys a “share” of a farmer’s harvest at the beginning of growing season and then come to the farm on a weekly basis to pick it up). We also have a herd of rare heritage breed American Milking Devon Cattle, which are raised for breeding stock and grass-fed beef. The entire farm is farmed organically and we also raise heritage breed chickens for eggs and meat and pigs for pork. Other farm animals can be brought into the farm for summer farm camp use as well.

The farm is located 30 minutes from Worcester, 1 hour from Providence and Hartford, 1 1/2 hours from Boston and slightly over 3 hours from New York City. For pictures and more information on our farm you can go to our website: www.devonpointfarm.com

Salary: This position is salary-based and commensurate with experience.

To Apply: Interested applicants may e-mail (devonpointfarm@gmail.com) us with a letter of interest, description of yourself, a resume, references, what interests you about teaching children in a farm setting and your related experience, background, and education, please include a photo of yourself; or contact us via phone at 860-974-9004.

WOODSTOCK PICKUP (at our Farm) or Stonington/New London DELIVERY:

Offering Reduced Introductory Pricing for New Members until the end of October!!

Click Here To Enroll Today!

From 2012 CSA Member Melissa Jameson...
"So excited!  Also...Patty....been meaning to send this to you.  
Here's a pic of a delicious Devon Point Farm Share Salad (at some point this summer)  
LOOK at all the color!" 

From the WEST (Hartford):

Take I-84 E toward BOSTON. (31.6 mi)
Take the CT-190 exit, EXIT 73, toward UNION. (0.4 mi)
Turn RIGHT onto BUCKLEY HWY/CT-190. (1.9 mi)
Turn RIGHT onto BIGELOW HOLLOW RD/CT-171. (2.3 mi)
Stay STRAIGHT to go onto LAWSON RD/CT-197. 
Continue to follow CT-197. (7.2 mi) 
Turn RIGHT onto CT-169/NORWICH WORCESTER TURNPIKE. (3.1 mi)
Turn RIGHT onto JOY RD. (0.2 mi)
54 Joy Road is on the left. Look for our blue mailbox and the sign with the cow on it!

From EAST (Worcester):

Take I-290 W toward AUBURN. (5.5 mi)
I-290 W becomes I-395 S (Crossing into CONNECTICUT). (19.0 mi)
Take the US-44 exit, EXIT 97, toward PROVIDENCE/PUTNAM. (0.3 mi)
Turn RIGHT onto SCHOOL ST/US-44. (0.9 mi)
Turn RIGHT onto PROVIDENCE ST/CT-171. (0.8 mi)
Turn RIGHT onto WOODSTOCK AVE/CT-171. (0.6 mi)
Keep RIGHT at the fork to go on CT-171. (2.1 mi)
Stay STRAIGHT to go onto CT-169/NORWICH WORCESTER TURNPIKE. (1.3 mi)
Turn LEFT onto JOY RD. (0.2 mi)
54 Joy Road is on the left. Look for our blue mailbox and the sign with the cow on it!

From the EAST (Providence):
Take US-6 W via the ramp on the LEFT toward HARTFORD CT. (5.6 mi)
Take I-295 N exit toward US-6 W/HARTFORD CT/WOONSOCKET. (0.8 mi)
Take EXIT 6C toward US-6 W/FOSTER. (0.4 mi)
Merge onto HARTFORD AVE. (3.2 mi)
Turn SLIGHT RIGHT onto HARTFORD AVE/HARTFORD PIKE/US-6 W. (2.0 mi)
 Turn SLIGHT LEFT onto US-6 W (Crossing into CONNECTICUT). (14.2 mi)
Merge onto I-395 N toward WORCESTER. (7.8 mi)
Take the KENNEDY DRIVE exit, EXIT 95. (0.3 mi)
Turn RIGHT onto KENNEDY DR. (1.8 mi)
Turn LEFT onto BRIDGE ST. (0.1 mi)
BRIDGE ST becomes WOODSTOCK AVE. (1.0 mi)
Keep RIGHT at the fork to go on CT-171. (2.1 mi)
Stay STRAIGHT to go onto CT-169/NORWICH WORCESTER  TURNPIKE. (1.3 mi)
Turn LEFT onto JOY RD. (0.2 mi)
54 Joy Road is on the left. Look for our blue mailbox and the sign with the cow on it!

From the SOUTH (New London):

Take I-395 North (31.8 mi)
Take the KENNEDY DRIVE exit, EXIT 95. (0.3 mi)  
Turn RIGHT onto KENNEDY DR. (1.8 mi)
Turn LEFT onto BRIDGE ST. (0.1 mi)
BRIDGE ST becomes WOODSTOCK AVE. (1.0 mi)
Keep RIGHT at the fork to go on CT-171. (2.1 mi)
Stay STRAIGHT to go onto CT-169/NORWICH WORCESTER TURNPIKE. (1.3 mi)
Turn LEFT onto JOY RD. (0.2 mi)
54 Joy Road is on the left. Look for our blue mailbox and the sign with the cow on it!

How to Buy Our Beef:

1. Individual Cuts - Pick up right at our Farm on Saturdays from 10 am - noon until December 8th,
OR by appointment, email us, or call 860-974-9004 to make an appointment.

For our Grassfed Beef Individual Cuts Only Price List, click here.

2. Halves and Sampler Boxes -  call ahead to order or confirm we've got them ready!

For our Grassfed Beef Price Comparison Chart for Halves, Sampler Boxes & Individual Cuts to find your best deal and to compare the price of buying by the half, a sampler box, or by the individual cut, click here.

*Note: If you've visited our site before and are not seeing our 2012 price sheets, you need to 'empty cache' in your browser in order for the new price sheets to load and be visible to you!

What our customers are saying:

"Just a quick note to let you know that we've been loving our half-cow. The meat is just amazing - best we've ever had. We think the Devon beef is even better than the other three sources of grass-fed beef we've tried this year.
Thank you so much!" - Karen Pinco, 2012

What is a CSA Farm Share?

A “Farm Share” is a simple idea (very much like buying a magazine subscription) in which a “Member” buys a “Share” of a farmer’s harvest at the beginning of the growing season, and then comes to the farm each week to pick up their “Share” of the farm’s vegetable harvest or that share is bagged or boxed and delivered to the shareholder. Many farm share programs are called “CSA” which stands for “Community Supported Agriculture.”

What A Farm Share Program Is All About:

A Farm Share Program is both an investment and a risk for the farmer and the family who joins. Together we are sharing in the risks and rewards of farming. We have to understand that we are growing in New England, with unpredictable weather, using only natural growing methods for fertility, and against insects, fungi and bacteria – methods that meet or exceed the federal government’s organically-grown standards. By choosing this approach we understand that it inherently decreases our potential yield and chance for success. We take this approach because we believe the potential risks associated with chemicals, fungicides and commercial fertilizers outweigh the benefits.

There are significant differences between joining a local CSA and purchasing from a Whole Foods, Price Chopper or even a Farmers Market. Joining a CSA does not mean that you can select from 17 farmer vendors who will bring only those crops that were successful that week to the Farmers Market. It does not mean that you select from hundreds of international farmer vendors that Whole Foods has brought together for you under one roof. What joining a CSA means is that you share in one local farm’s harvest. You share in the risks and rewards of farming, with one farmer, not 17 farmers. When purchasing from Whole Foods or a Farmers Market, at the end of the day, you don’t truly know how those vegetables have been grown, where they’ve been grown or how they’ve been handled. When you join our CSA, you gain the ability to walk through the fields of crops and see your food being grown. And, you get to know your farmers on a first name basis.

When you share in one farm’s harvest, you are sharing in seasonal crops... some crops like it hot and some like it cool. Our tomatoes for example, are field grown, not hot-house grown. You will see tomatoes at farm stands long before ours are ripe. But a little patience and understanding on your part will result in amazing field-grown, vine-ripened tomatoes in your share (provided mother nature cooperates)!

Reasons families invest in a share of our harvest:

• Many folks just want to experience truly fresh food and have an appetite for a variety not available at the supermarket
• Many join for their health. Simply visiting the farm can be a stress reliever, eating food that is natural and clean has to be right.
• The concept of supporting local farms is important to the community’s rural character
• To some families it’s about interacting with nature, visiting the farm and experiencing life on the farm and helping children learn how their food is grown
• For some it’s about reducing the amount of food miles your food travels, and the amount of fossil fuels that is used to transport your food, (your average vegetable travels over 1500 miles before it’s consumed).
• Many of our families enjoy the community environment where like-minded people share recipes, ideas and experiences, as well as sharing the vegetables!

Please be sure you fully understand what a CSA Farm Share is truly about before you join!

Our CSA Shares Sell Out Quickly...
To join our CSA Farm Share Program, please fill out an enrollment form today.

Maureen Blicker, 2012 CSA Farm Share Member

Patty - just a quick note to say how much Craig and I really enjoyed the CSA this summer. You and Erick really do a great job. We found ourselves looking forward to getting the Tuesday pickup not only because of the veggies and herbs (which were outstanding!!!) but also because of the joy of simply just visiting your farm and talking with you. Always a great experience, which we enjoyed. 

Thanks again for the work you do and we very much look forward to next spring's CSA. Thanks,

Deb LaFiandra, 2012 CSA Farm Share Member

We'd like to thank the chefs, all the volunteers, this year's apprentices, our nannies, and last year's field apprentices who returned to help make this dinner a huge success!

Please enjoy some photos of this amazing evening...

Our Harvest dinner was held on Saturday, August 25^th at 6:30 p.m. in our gorgeous timber-framed barn on our farm, where 75 guests experienced a multi-course plated dinner prepared bythe Boston Hilton's Executive Chef Sean Dutson and 85 Main's Chef James Martin, that featured our 100% grassfed beef, a colorful palette of our freshly harvested naturally-grown vegetables, as well as pork and chicken raised on our farm.

Violinist Dana Lyons plays while guests arrive and mingle.

When guests arrived, they got to enjoy the beautiful setting of our farm as they sampled carefully selected local wines and crafted beers. Their culinary adventure began with passed hors d'oeuvres made from our farm’s bounty and farm-fresh local cheeses.

Fresh slices of gourmet pizza featured marscapone cheese, our onions caramelized and fresh herbs from the lower herb garden.

Our Watermelon with basil from the field and a balsamic reduction...

Just as the sun was setting, everyone was seated at the harvest table for an elegant candlelit dinner. At each course, Chef Dutson introduced the ingredients he used and what inspired each dish.

All of the flower bouquets were made by Patty and the flowers harvested the day before the event by the farm's apprentices Kate & Tara.

The use of the linens were generously donated by CSA Share member Jason Coombs.

Fresh salads with baby beets, carmelized onions, goat cheese and our fabulous arugula...

Local wines were a big part of the evening, with many different selections from both Jonathan Edwards Winery & Taylor Brook Winery being poured for guests. Each varietal was introduced and described along with why it was selected to be paired with the particular course that was being served. It made the dinner as much a wine-tasting event as a farm to fork dinner!

All of Chef Sean Dutson's and Chef James Martin's friends, family members and coworkers volunteered their time and efforts to helping prepare the food, from chopping, and stirring, to plating each course, it was truly a great effort by an enthusiastic team!

The final result... our chicken, smoked and pulled, served with peas, wild mushrooms, and blue savoy cabbage in a fresh buttermilk biscuit made by Bill Beausoleil of Soleil & Suns Bakery in Woodstock.

Chef's James Martin & Sean Dutson carefully slice our pork tenderloins. 

The chef's grilled the meats on "Big Green Eggs" a new fangled soupy-deluxe grill generously donated for use at this event by Northeast Propane.

Our grassfed beef ribeyes and our heirloom tomatoes.

Paige, from 85 Main, concentrates on chopping our fresh basil.

Chef Sean Dutson explains how to serve and clear to our crew. From left to right: Adrienne Barrett who spent the field seasons of 2010 and 2011 as a field apprentice; Doe LeBlanc who is nanny to our two daughters; Laura Fisher who spent last season with us as a field apprentice; Britany Salo who is nanny to our two daughters; and Kate Suscovich who is a field apprentice this season. 

Tara Tranguch, a field apprentice this season sets tables.

My handsome husband and farm owner, Erick, captured images with our camera. In the background our good friend Brian Christian acted as chief dish dog, working tirelessly all night to keep up with a steady stream of plates, silverware and glassware.

John Suscovich, this season's field apprentice doubles as our roving photographer...
most of the photos on this webpage are his!

Lighting luminaria as the sun sets...

What did we do this week? Well, besides harvesting for 200 families and keeping up with weeding, we got ready for our farm dinner! Here's what the barn looked like at 7:30 p.m. Friday night:

And here's what it looked like just 14 hours later...ready for an elegant farm dinner!:

The event was a great success. The chefs did a fabulous job and Judging by the exuberant, smiling faces, everyone had a great time!

Our Grassfed Ribeyes on the grill...	Peaches & our Pork...
Our watermelon with basil  & a balsamic reduction...	Blueberry tarts  with fresh lemon cream...

OK, back to farming... Here's a sneak peak at what's growing!:

We're looking at a promising winter squash harvest provided we don't have a soaking wet fall like last year. Last season all growers in New England suffered lost crops of rotting winter squash and pumpkins because of the continual wet weather. It's been much drier this season (too dry!) and the winter squash are loving it!

What's in this week's share:

'Elegance' Salad or Braising Mix
Beets
Lettuce Mix or Lettuce heads
Tomatoes
Basil
Summer Squash
Cucumbers
Kohlrabi

Please note: Last week was our final week of flower shares for this season. Since we still have beautiful flowers in the field and today we'll be offering "Pick-Your-Own Flowers!" Gladiolas will be $1 per stem and Zinnias and all other varieties will be .50 cents per stem. We'll have scissors here you can borrow, but you may want to bring your own clean vase or jar!

ALSO: CSA Farm Share Renewals for next Summer will begin this week!

RECIPES:

Ingredients

Crust

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
• 3/4 cup buttermilk

Filling

• 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
• 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
• 1/4 cup finely grated Parmesan (1/2 ounce)
• 1 scallion, trimmed, chopped
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons cornmeal

• Special Equipment

  Use a 9"-diameter glass or ceramic pie dish

Preparation

Crust

• Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

Filling

• Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
• Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
• Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
• Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
• Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
• Editor's note: This recipe reflects the change made to the amount of buttermilk in the crust.

Read More http://www.bonappetit.com/recipes/2011/08/tomato-and-cheddar-pie#ixzz24nVSDyRv

Kohlrabi Pickles:
courtesy of CSA Member Michelle Sherillo 

click here for a link to the recipe PDF for Kohlrabi Pickles

Pickled Kohlrabi:

courtesy of CSA Member Michelle Sherillo 

click here for a link to the recipe PDF for Pickled Kohlrabi

RAWMAZING RECIPE CORNER! 
Brought to you by raw food enthusiast apprentice Tara

Squash-guine with Marinara Sauce
Serves 2 people

* Squash-guine: This “squash-guine” is a delicious gluten-free alternative to white pasta. 
Take 2 squash - any squash variety works great! The squash will become your “linguine”. Peel the skin off, and then use the peeler to create strips of squash-guine. See picture of final result. 
* Marinara Sauce: This cold marinara sauce tastes like the best cooked Italian tomato sauce you have ever had--I promise! In a food processor, place all of the following ingredients and process until smooth:
1 ripe tomato, seeded and chopped
1/2 cup sun-dried tomatoes
1/2 red bell pepper
2 Tablespoons olive oil
1 Tablespoon fresh basil
1 teaspoon dried oregano
i clove garlic chopped
1/4 teaspoon salt
dash black pepper
* Mix the squash-guine with the sauce right before you are ready to eat. The squash-guine will let off water, which will dilute the sauce, so you do not want it to sit too long before eating. Enjoy!

“It’s Good to Be Green” Smoothie
This is not a smoothie for the faint of heart - it is green, green, green, and therefore packed full of nutrition and benefits for you! But don’t worry, it is delicious and you will love how it tastes and how it makes you feel.
- Handful of “Vitamin Green” leaves, try to use between 6-8, if the taste is too “green”, reduce the number of leaves
- 1/4 of a pineapple, skinned and cored
- Handful of strawberries
- 1/2 cup cold water
- Blend it up and serve it cold on ice... delish!

Our Winter CSA Farm Share Sells Out in just over a week!

Summer days are shortening and autumn is just around the corner. Mid-October brings Connecticut’s first frost, which also coincides with the close of our summer CSA. But this year, as your memories of summer fade and the holiday season approaches, your dinner table can continue to bask in the final rays of summer sunshine! We are introducing the ‘Endless Summer’ early winter CSA at Devon Point, which offers you 8 weeks of root vegetables and a variety of greens all grown in the late summer sunshine.  Membership is limited to 50 shares, and pick-up will be held every Saturday morning  at Devon Point Farm from 10am -12 noon starting Oct. 20 and running through Dec. 8. Vegetables in the winter CSA will include potatoes, winter squash, onions, lettuce and salad mix, carrots, turnips, beets, radish, cabbage, pac choi, broccoli, mache, broccoli raab, arugula, mustards, spinach, and a variety of unique greens that add a nutritional punch to your diet--and are impossible to find at the grocery store--such as mizuna, claytonia, and minutina. As always, we will send you a weekly newsletter with information about your vegetables and recipes for you to learn how to prepare new vegetables.  This will be our first year growing and harvesting post-freeze. We are excited to offer you fresh, locally grown, non-GMO, nutritionally dense, beyond organic vegetables through mid-December that capture the summer sunshine. But there is also a risk associated with a new service, and as always, we are grateful to you our farm members for accepting this potential risk with us.