Community Supported Agriculture (CSA) is...
…a mutually beneficial relationship between farmers and local consumers. Think of it as a subscription to in-season produce.
Participants provide funding for the farmer in advance of the growing season in exchange for produce when it’s ready. Items vary according to the season. They could be beets, lettuce, potatoes, tomatoes, a watermelon — whatever is ripe for picking.
Indigenous Farm Hub CSA participants sign up and pay in the spring with a discounted rate. Membership is accepted all year at a pro-rated price.
The Indigenous Farm Hub engages Indigenous communities in creating a network of farmers and families that will strengthen local and sustainable food systems by providing access to healthy foods, build prosperity for farmers and local communities through land reclamation, and reconnect the bond between language and culture to Indigenous practices of agriculture. Thank you for supporting us through becoming a CSA shareholder!
The 2023 Season runs for 22 weeks
From the week of May 30-June 4 through October 25-29, 2023. We are offering two choices for your participation in our CSA. Please select the opportunity you are interested in receiving:
1 Share is $700 for the season
You will receive 6-8 farm fresh items per week.
1 Share is $750 for the season
You will receive 6-8 farm fresh items per week. Your additional $50 will go toward supporting our leadership programming for students and farmers.
CSA Share Plan
Spread Out the Cost
Our CSA Share plan divides the price into two easy installments of $350. Support Indigenous Farm Hub and become a member by purchasing a CSA Share:
Second Installment Due
“Being a CSA subscriber is a pleasure in many ways, beginning with my Saturday morning drives along Corrales Road to one of the prettiest farm scenes in the area. The shopping bag waiting for me at the edge of the field is filled with what is in season—vegetables freshly picked, clean, and delicious. Tucked among items such as lettuce, tomatoes, cucumbers, radishes, onions, green beans, peas, okra, and potatoes might be veggies that had not been a regular part of my menu before. I’ve learned to love Swiss chard, arugula, collard greens, kale, and mustard greens. They’ve inspired me to adapt my recipes. The greens, when young and tender, go in salads. When lightly steamed, they make great additions to a quiche or a soup. Along with the high quality of the produce is the satisfying fact that CSA subscribers are helping to support young people as they build sustainable Indigenous food systems.” – Judy Messal
Weekly Share Can Be Picked Up At:
6370 Corrales Road,
Corrales, NM 87048
Saturday, 9am – 12pm
PO Box 802,
Corrales, NM 87048
Old Town Albuquerque
615 Main Street NW,
Albuquerque, NM 87104
Sunday, 3pm – 5pm