Community Supported Agriculture (CSA) Program

 Freshly harvested produce grown by socially disadvantaged sustainable farmers

Our CSA program is a way for consumers to buy seasonal produce at the peak of ripeness direct from the farmer. After prepaying for a produce Harvest Bag, you will become a Subscriber of our CSA Program. As a Subscriber you are purchasing a share of the farmers crop in advance to support the growing season and investing in your health.

Every 2nd Saturdays, July 11 - December 12 

Healthy Recipes


Chef Aneesha's


Smoky Vegan Collards


 1 medium bunches of collards, stems removed and cut into thin ribbons

 2 cups vegetable stock

 1/2 cup thin sliced onions

 2 cloves garlic, minced

 1 Tbsp olive oil

 salt to taste

 1-1/2 tsp smoked paprika

 (optional) 1/4 cup tomatoes, diced


 Bring a sauté pan up to temperature over medium heat

 Add olive oil and wait until oil is "shiny" to add the onions

 Season lightly with salt and let onions cook until fragrant and starting to brown

 Add garlic and cook until fragrant stirring frequently to prevent burning, 2-3 minutes

 Add vegetable stock, collards, and smoked paprika

 It may be necessary to add collards in batches

 Let cook until tender, approximately 45 minutes

 Season to taste with salt

 Serve while hot and garnish with tomatoes if desired

Chef Aneesha's


Roasted Vegetables w/ Chimichurri Sauce


1 large or 2 medium russet potatoes, medium dice

1 large or 2 medium sweet potatoes, medium dice

2-3 zucchini squash, approx. 1” coins

1 large onion, medium dice

½ cup + 2 Tbsp olive oil, divided

½ cup fresh parsley, leaves and small stems finely chopped

¼ cup cilantro, leaves and small stems finely chopped

¼ cup red wine vinegar

1 tsp red pepper flakes

2 cloves garlic, minced or grated

coarse sea salt

fresh cracked pepper


Preheat your oven to 400

Place potatoes in one mixing bowl, squash and onions in another

Add 1 Tbsp olive oil to each bowl

Season with salt and pepper, mix to evenly coat

Place onto separate sheet trays and roast until lightly browned and fork tender

Expect cooking time to be shorter for squash and onions

Combine remaining ingredients in a bowl and bring chimichurri together with a fork

Season to taste with salt

Cover and refrigerate until ready to serve

Enjoy hot roasted veggies drizzled liberally with chimichurri

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PO Box 10504 Oakland, CA 94610

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