How can I afford a CSA share?

CSAs (Community Supported Agriculture subscriptions) can seem expensive at first glance because the entire season is paid upfront. But with a little planning, they’re surprisingly affordable. And they often provide more value over the season than the purchase cost. Think of it like buying your produce in bulk: you invest once and enjoy the benefits for months.

Let’s take a look at how easily a CSA can fit into a household budget.

A small CSA share (5–6 items each week for the 20-week 2026 season: June through mid-October) is $500.

If you start saving now, setting aside $17 a week will allow you to put down the $100 deposit by the end of the year. That deposit locks in your spot for the season.

From January through March, you can save $33 a week to cover the remaining balance by April 1. And that’s it—you’re fully paid!

Then comes the fun part. From the first strawberries in June through the last sweet potatoes in October, you’ll receive a box of the freshest, most seasonal produce every single week, with no additional grocery spending for these items all summer and fall. In a good growing year, you may even receive more than you paid for. (This past season, our CSA members received 9% more value in produce than the cost of their shares!)

A little saving at the start can lead to a whole lot of saving (and delicious eating) throughout the season.

Want to learn more or reserve your share? Find all the CSA details here.

This post was originally published in November 2021, and has been updated.

Fall Stew: West African Peanut Soup

I first made this dish in college and fell in love with the combination of flavors. This is a fantastic recipe to take advantage of all the fabulous fresh fall produce available in October.

There are many versions of this soup, so feel free to substitute ingredients based on what you have available.

INGREDIENTS:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 tablespoon minced fresh ginger

1 jalapeño, seeded and diced

4 garlic cloves, minced

1/2 teaspoon freshly cracked black pepper

2 teaspoons ground cumin

2 tablespoons tomato paste

1 (14-ounce) can crushed tomatoes or equivalent fresh tomatoes

4 cups chicken stock

1 sweet potato, peeled and diced (I used a white sweet potato)

1 (14-ounce) can chickpeas, drained, rinsed

1 cup creamy peanut butter

4 cups kale roughly chopped (or substitute bok choy)

2 ½ cups shredded chicken

Salt, to taste

Crushed peanuts and chopped fresh cilantro, for serving (optional)

Other optional additions include chopped bell peppers or diced carrots

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, 3 to 4 minutes. Stir in the ginger, jalapeño, and garlic until fragrant, about 1 minute. Add the pepper, cumin, and tomato paste and cook, stirring, until the tomato paste darkens, about 2 minutes more.

Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter and stir until combined. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the sweet potatoes are tender.

Add in the kale and shredded chicken and cook, stirring occasionally, for about another 5 minutes, or until the chicken is warmed through and the kale is wilted. Adjust the salt to taste.

 Serve topped with peanuts and cilantro, if desired. Serve with rice.

Recipe adapted from: The Modern Proper

Fried okra

Despite being a vegetable farmer and promoting heathy eating, I love all things fried! It’s finally okra season, and I’ve really been enjoying air-fried okra. Here’s my very simple (and flexible) recipe for the breading I use on everything: fried okra, fried green tomatoes, fried eggplant or zucchini or squash slices, onion rings, etc.

First, slice whatever you’re going to be breading. Look at the cute little star shapes okra makes! Next, prepare 3 bowls:

1. flour + spices (I like Italian seasoning and Adobo, but you can do whatever you like—garlic salt, parsley, etc)

2. egg + milk (about two parts beaten egg to 1 part milk)

3. breadcrumbs + cornmeal (about half and half, or whatever ratio you like; or substitute cracker crumbs)

Drop your slices into the first bowl and make sure they’re well-coated with flour.

Drop your flour-coated slices into the bowl with egg & milk and stir them around.

Fish your slices out of the egg mixture with a fork and drop them into the cornmeal & breadcrumb mixture and stir to coat.

Air fry at around 400 degrees or deep fry in hot oil until breading turns golden brown. ENJOY!

Additional Farm Tour!

We’ve added another farm tour to the Year in the Life series!

Come learn about CSA (community supported agriculture) with a behind-the-scenes tour at West End Farm. Drop in anytime between 3:30 and 6:30 on Monday, August 25 to see how we pack the weekly CSA boxes and chat with CSA members who come pick up their boxes on the farm.

Please register here so we know how many to expect.

We're hiring!

We’re hiring!

Come work with us this summer!

Part-time job available at West End Farm

Position Title: Field Crew Member

Position Details:

• Job type: Part-time, seasonal (May through October)

• Schedule: Up to 3 days per week: Mondays, Thursdays, Saturdays. Some flexibility is available for the right candidate.

• Start date: May 1

Farm Summary: West End Farm LLC is a diversified specialty-crop farm that provides local food to the southeast Nebraska community. The farm raises over 50 different vegetables, herbs, berries, and melons, and also sells honey from beehives on the farm, as well as value-added food products. Products are marketed directly to consumers via a Community Supported Agriculture (produce subscription) program and at the Beatrice Farmers Market and Sunday Farmers Market in Lincoln. The farm is a tobacco-free and drug-free environment.

Responsibilities: Primary duties include transplanting plant starts, weeding by hand and with hoes, harvesting vegetables, and washing/packing produce. Other farm tasks as assigned.

Qualifications:

• Ability to perform repetitive physical work with endurance

• Strong attention to detail in a fast-paced agricultural environment

• Ability to follow directions and work independently

• Willingness to work in all types of weather, including cold, heat, and rain

• Ability to lift 25 pounds regularly and 40 pounds occasionally

• Punctuality, efficiency, and time management skills

Compensation and benefits: $14 per hour, paid monthly. Workers’ compensation coverage. Access to free excess produce. This is an excellent opportunity to learn about small-scale commercial vegetable production!

To apply: Send a resume and 3 references to Katie at westendfarmne@gmail.com