2020 CSA Options 

Please read for 2020: 

Changes to all of our daily realities will mean that our systems for produce access will have to be able to change too. We will most likely be pre-portioning and bagging most produce to minimize how many hands touch your produce. We will have a hand washing station set up by the walk-in cooler for you to use when you arrive at the farm. It is important that social distancing be observed here at the farm. This year more than ever, we will have to communicate as clearly and as often as needed. Please call us with any questions: 715-448-4802(T), 651-380-5669(R) or email us at info@atozproduceandbakery.com.

How It Works

Each Friday morning we fill our walk-in cooler with the week's offerings. CSA members pick up any time after 1pm Friday-Monday evening. The blackboard on the side of the walk-in has a list of everything that was harvested for that week. When you sign up, you decide if you want the half or quarter bushel option. Your basket is your measure. There is a place on the blackboard to mark your name to show that you have come. 

For the Early Salad Season, everything is portioned out and you will just need to grab your bags. Come summer, you will choose from the available vegetables and fill your basket. Any additional instructions will be on the blackboard.If we have eggs or other items to purchase, they will be in the walk-in with a sign and a money box. It is a little Farmers Market inside the walk-in!

Communication is the key to making this whole thing work. If you forget to come for your veggies, your life gets crazy, please call, text or email for other arrangements. Everyone goes on vacation. Please let us know when you will be gone and we can talk about make-up options.

How We Grow

We have been offering vegetables CSA style since 1992, and we’ve been on this farm since 1995. Growing vegetables has been our life work. Pre-internet and pre-internship, we had to just forge our way into farming with books and periodicals. We do not irrigate except in our tunnels and even there we try to used collected rain water instead of ground water. We build soil with cover crops, grazing and compost. This has allowed us to weather many drought times. We do not buy in outside fertility in the form of quick release organic fertilizer. We believe that the cycle of fertility brought about by building soil is the cycle we want to be a part of. This is farming for us. We grow for flavor, we harvest for quality and we cool produce in the field for the longest possible shelf life.

Early Salad Season

In early February we start seeding salad greens in our heated greenhouse and then transplant them into an unheated field tunnel at the end of the month. These greens are surprisingly resilient as the days begin to lengthen. They survive some very cold nights as long as they are covered with a floating row cover. Our Salad CSA usually starts at the end of March but in 2020 it could be the beginning of April. We will email you the week before the greens are ready.

8 Weeks Salad --1# Salad Mix &1/2 # Spinach


8 Week Crescendo--the above plus an increasing harvest of other salad fixings


Quarter Bushel(l), Half Bushel(r)


Weekly, June-September; a full assortment of everything that grows in our climate.


A full bushel mid October and November. A large assortment of fall vegetables. Sweet potatoes and brussels sprouts in November.

Summer Only--Half Bushel weekly


Summer Only--Half Bushel every other week or Quarter Bushel weekly


Fall Add-On--Full Bushel


A down payment of any amount automatically reserves your place. Pay in full or in installments. New to CSA? Let's talk. Finding this after the start of our season? Email us and we'll work something out.

Email info@atozproduceandbakery.com or call (715) 448-4802(T), (651)380-5669(R)

N2956 Anker Lane, Stockholm, 54769

In Addition

Every year we have a limited number of half-hog and half-lambs for sale. Pigs are raised on organic grains, fresh milk and green pasture. They are moved twice a day. They do a lot of good work. Sheep are pasture only and moved daily. Lambs stay with their moms until breeding time.

If you know you are interested, reserve ahead. We'll put a note up as butcher time approaches.