The Family Garden

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Our Spring CSA is NOW OPEN for signup
and will begin the week of February 24th, 2020
Going 14 weeks!


For more information about our 5 different pick-up locations, please visit our Pick-up Locations tab.



Our CSA membership is for people who love to cook and enjoy  whole, fresh, local food!

Each week members will receive what is available according to the season. It is our goal to provide delicious food in a generous amount.  We stay away from products that many people are not familiar with, concentrating on things that are great tasting and yield well. We try to grow the best tasting varieties of each vegetable or fruit and also provide you with a diverse product selection. We believe that being a CSA member is not for everyone, as there are folks who do not like to cook new things, or eat with the seasons.

We prefer to receive payment in full before the season begins.  By doing this you are helping us raise the capital needed for the continuous cycle of planting and harvesting. However, a payment plan is available if you need time to pay off the full amount.  

As a member of our farm for the season, you will enjoy the benifits of the plentiful harvest and also share in the risk that may come with farming.  This means that when there is plenty and we can afford to put more into your weekly share bag. We will, however, in the unlikely event of a weather disaster there may be a time when there is not much to offer.  This has not happened in the past, but organic farming is a process of working with nature which can be unpredictable.


We offer several member types, Double Shares, Family Shares, and Mini-Shares. Our most popular membership type is the Family Share: a weekly share of 8-10 different items, depending on the week and what is growing well.  

Our season will begin October 11th, 2019 running 30 weeks through June 16th. Those signing up in January should be advised that your pickup will begin the following week of your signup date and your acount will automatically be prorated. The following pick-up locations will be available:

Thursdays: UF from 4:30-6:30 pm

Friday: NW Gainesville-Tonewood Music School 10:30am-12:30pm

Friday: College of Medicine 2pm-4pm

On Farm Friday 2pm-Sunday night (pick-up at your convenience)

Saturday at the Alachua 441 market 8:30am-11am. This pickup has limited capacity.



If paying in full please do so at the time you sign up. If paying in full by check, please send your check as soon as it's convenient for you.


Double Share $2000 | ~ $70 weekly (16-20 items weekly)

Family Share $1100 | ~ $35 weekly (8-10 items weekly)

Mini Share $750| ~ $23 weekly (5-6 items weekly)


Double Share $1000 | ~ $70 weekly (16-20 items weekly)

Family Share $500 | ~ $35 weekly (8-10 items weekly)

Mini Share $325| ~ $23 weekly (5-6 items weekly)

We understand paying in full isn't feasible for all, so we offer a monthly payment plan for those that need to pay in installments. The first payment for those on the payment plan is $150.

After paying the down payment, you can login to your account and go to the 'Make a Payment' page. There, you are given the option of paying 100%, 50% or 25% of your outstanding balance. We ask that you do this as soon as it's convenient for you. 


You are always able to bring payment (preferably check or cash) to your pick-up. We will process it just the same as if you mailed it to the farm. At some locations you may pay with card although it is a 3.5% charge for us.


If you miss a week, we won't have a double share waiting for you next week.  If you miss your pick-up and you can't pick it up at the farm that week, you will forfeit it. 



   If you know you will miss a pick-up we will happily make a box for you to pick-up at the farm, but please let us know ahead of time. We pick based on the families we expect to pick-up, so help us keep your food fresh and let us know ahead of time. If you miss your pick-up and would like to donate your share, please email us at and we will help get the box to a family in need.

Each week we pick with you all in mind, if you miss, the food goes to waste. Help us sustain our labor costs in picking and packing by letting us know ahead of time (preferably, at least a day before your pickup) if you will not be able to make the pick-up that week. If you miss your share without giving us notice, unfortunately you'll miss that week. We know things come up, so let’s communicate so no food gets wasted. 

If you know in advance that you will miss a week, you are always welcome to give your share to a friend or donate it to a family in need. There's no need to let us know if a friend or family member is coming to pick up your share. If you'd like us to donate it, please just email us 3 days in advance so that we can make arrangements.


We take off for two weeks throughout the season, they vary based on the pick-up location. Please look below for your particular breaks.

Our family is in business to grow great food for you.  Lets work together, each of us being mindful of each others needs and this will be great for both of us.

To sign up please use the on-line form on this website  check-out with a credit card  or you can mail a personal check to:

The Family Garden, 1655 SE 23rd Pl, Gainesville, FL 32641

 Season Dates

Other than holiday breaks listed below, the season this year will have a flexible start and end.  We plan to offer the first Pickup of the season October 10-12 and the last on June 4-6.  With the changing weather issues, these dates will need to be flexible.  We will start the season when we are able to offer good crops and we will need to end when there are no other crops to offer.  The season could potentially be a week shorter or longer than listed above.

We will have the following weeks off:

Week of Thanksgiving

Week of Christmas

Week of Alachua County Schools Spring Break: March 23rd-28th

Possible "Flex-Weeks" In the event of bad winter weather that destroys our work or slows crop growth, we may or may not need to take a week or two off to let the fields regrow.



Storing your CSA

We are trying to give you zero waste options here. You may always use Tupperware and plastic bags instead of glass and reusable bags. the plastic bags we give with certain items are stronger than your average grocery bag so wash these and hang them to reuse, if it fits your lifestyle!


Basil. Storage in the refrigerator can brown the leaves and speed up basil’s demise. Store it at room temperature with stems places in a jar of water. Large bunches can double as a centerpiece 

Beets. Greens draw moisture out of root vegetables. Remove them and store separately in the refrigerator for up to a few days. Store the beets in the crisper drawer for up to 10 days.

Bell peppers. Store these in a cool place, however, cold temperatures in the refrigerator can cause them to break down faster. If you don’t have a cool spot for storage, in the refrigerator peppers will last for a few days.

Bok choy. Store in the refrigerator for up to a week in a cloth produce bag.

Broccoli. Broccoli perishes quickly. Store it in the refrigerator in a cloth produce bag and eat within three or four days.

Brussels sprout. Like broccoli, brussels sprout perish quickly. Store them in the refrigerator in a cloth produce bag and eat within a few days. I can sometimes buy them on the stalk but can’t quite fit that in my refrigerator so I try to use them up almost immediately when I buy them this way.

Cabbage. Store loose in the crisper drawer and use within about two weeks.

Carrots. Remove the greens for a carrot green pesto later and store in the refrigerator in a cloth produce bag or loose in the crisper drawer. They will keep for a week or longer.

Cauliflower. I store this loose in the refrigerator crisper drawer. Use it within a week.

Celery. Store your celery in the refrigerator. I don’t bother putting it in a cloth produce bag but you can if you prefer. I put a few sad looking stalks in a jar of water and left that jar out on my kitchen counter. It perked up after half a day or so and actually looked better than fresh new celery I had socked away in the refrigerator. If you store your celery this way, change the water mid-week.

Corn. Within hours of being picked, corn loses up to 40 percent of its sugar. Eat it as soon as you get it. If you must store it, put it in a warmer part of the refrigerator in the husk for up to three days.

Cucumber. The refrigerator is too cool for these and can damage the texture. They do best around 50 degrees Fahrenheit—much warmer than the refrigerator. If you do store them in the refrigerator, eat them within a few days.

Dark leafy greens. I like to prep greens—chard, collards, kale and spinach—in advance as they turn very quickly. Remove the stems, cut, wash and spin dry in a cloth produce bag (I do this outside). Store them in the same now-damp but not wet cloth produce bag. Use them up within a week.

Eggplant. Store at room temperature. Colder temperatures can damage them. They will keep for about a week maybe more.

Green beans. These perish quickly so gobble them up soon after buying. Store them in a cloth produce bag in the refrigerator for about three days. Cut off the stem only, not the edible end. This reduces waste and saves time.

Herbs. Store in cloth produce bags in the refrigerator for up to a week (except for basil—see basil above).

Hot peppers. Like bell peppers, hot peppers do better outside of the refrigerator. Store jalapeños, poblanos and serrano chiles at room temperature. If you will use them within a few days, you can keep them in the refrigerator.

Lettuce. Store lettuce in the refrigerator. (Romaine, butter lettuce, green leaf lettuce, red leaf lettuce), not salad mix and prep it the same way as dark leafy greens. Cut, wash, spin, then store in cloth produce bag in the refrigerator for up to a week.

Leeks. Store them in the refrigerator for up to two weeks.

Onions and shallots. Store them in a cool, dry place but not in the refrigerator, as the cold temperature can damage the flavor and texture.

Peaches Highly perishable peaches will turn quickly so gobble them up while they’re fresh. If you some that are hard, store them at room temperature until ripe, then transfer to the refrigerator for up to several days.

Potatoes. Store in a cool but not cold place and keep them away from ethylene producing fruit and strong-smelling garlic, onions and leeks, which can impart their flavors onto potatoes. Also, keep them away from light to avoid greening.

Pumpkin, winter squash. They don’t do well in the refrigerator. Store at room temperature.

Radishes. Remove the greens and store separately for a few days in the refrigerator. Store the radishes themselves in a cloth produce bag, also in the refrigerator, for up to two weeks.

Root vegetables. Store beets, carrots, parsnips, rutabaga and turnips at cold temperatures in the refrigerator. If you have a root cellar, store them there for the long haul.

Scallions (aka green onions). Store them in a cloth produce bag in the refrigerator and use within a week.

Sprouts. If you make these yourself, wait until they have completely dried from their final rinse before you store them in either a cloth produce bag, glass jar or glass container. Store purchased sprouts in the same manner.

Summer squash (such as zucchini). This perishes quickly. Store in the refrigerator for up to several days.

Sweet potatoes. Like regular potatoes, store in a cool place but do not refrigerate.

Tomatoes. Store at room temperature. Do not refrigerate! Cold temperatures result in mealy tomatoes devoid of flavor.

Watermelon. Keep these at room temperature. Cold temperatures can damage their flesh, resulting in pitting and loss of color and flavor. Watermelons are ethylene-sensitive, so keep them away from fruit that produce high amounts of ethylene.



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