Welcome to the Great River CSA!

2013 is our 5th year!! Membership is open!

Please contact me at: kate@greatrivercsa.org and let me know if you want to be on our mailing list or if you have any questions about the CSA.

We are preparing for the 2013 summer CSA season. Much will remain the same as last year. We will offer Full and Half Veggie Shares, Chicken Shares, Egg Shares, and Thanksgiving Turkeys.


What is Great River CSA?

Great River CSA is made up of three farms: Terripin Farm, Feiner Gardens, and Grassy Hill Farm.

Terripin Farms is a family farm operated by Jessica and Brad Whiston. Jess and Brad started farming in 2006 with a push tiller. They currently grow on twelve acres, three of which are in cover crops. This year they received a grant for a large greenhouse! They provide the vegetables and some fruit to the Veggie Baskets. Each year they continue to offer more and different kinds of vegetables. It's always fun to see what they put in the baskets.

Feiner Gardens is operated by Kate and Jim Daniels. They cultivate a variety of naturally grown herbs and garlic. They purchased a green house which fell due to snow weight in the January 2011 snow storm. So, far the new one stands! Jim adopted 5 alpacas. They also have a few chickens.

Grassy Hill Farm is operated by the Hochstetlers: Miriam, Jacob and their children. They are offering naturally-bred chickens, eggs, and Thanksgiving turkeys for our Great River CSA. The chickens and turkeys are raised on 100% organic and non-GMO feed which they grow themselves on the farm. The meat chickens and turkeys are raise on pasture using the Joel Salatin-method. They also have hogs, steer, and dairy cows.


How does the CSA work?

Members purchase a share in advance and then receive a basket of fresh, local, and in-season produce, meat, or eggs throughout the season. Our 2013 summer season runs from June 5th through October 2nd.

We offer Thanksgiving Turkey Shares (common and Heritage) the Tuesday before Thanksgiving. We also offer Winter Shares of chickens and eggs from December to May. Our current members have 1st choice on the share options.

2013 Summer shares (June 5th through October 2nd)

What can I expect in my basket?

For the vegetable share, each week you can expect a wide variety of in-season, delicious, fresh vegetables and herbs. One full share will contain enough to feed a family of 4 each week. The half share will contain enough to feed 2 people.

For the summer chicken share, every other week we deliver two chickens (about 3.5 pounds each), plucked, quickly frozen, and packaged in a plastic bag with the giblets, heart, and liver inside the chicken.

For the summer egg share, every other week we deliver 2 dozen fresh brown eggs of various sizes. They get bigger as the season progresses.

Where will I pick up my basket?

We have two pick-up locations for summer shares:

On-site pick-up - Wednesday evenings between 5:00 p.m. and 7:00 p.m. at Feiner Gardens (6426 Church Hills Road, Quincy, IL – call or email us for directions). While there, you are invited to walk around the pond and pick up “extras” when they are available.

In-town delivery - Wednesday afternoons between 4:00 p.m. and 4:30 p.m. at the side entrance of the Unitarian Universalist Church (1479 Hampshire Street). This location usually fills up first.

You are always welcome to come to the farm on Wednesdays between 5:00 p.m. and 7:00 p.m. to pick up extra veggies or to feed the chickens and alpacas.


How much does it cost?

Summer Egg Share: $54.00 for 18 dozen eggs ($3 per dozen); 2 dozen eggs delivered every 2 weeks.

Summer Chicken Share: $162 for 18 chickens ($9 per chicken); 2 chickens delivered every 2 weeks.

The delivery dates for the Chicken and Egg Shares are:
June 5th and 19th,
July 3th, 17th, and 31st,
August 14th and 28th,
September 11th and 25th.

Vegetable shares: A full share is $475. This provides enough produce for a family of 4 or two hungry vegetarians over the 18 week season. A 1/2 share option costs $360. Vegetable shares are every week.


Thanksgiving Turkey Shares 2013

For the Thanksgiving turkey share, one fresh turkey ready for pick-up just in time for thanksgiving. Available at: 6426 Church Hills Road on Tuesday, November 26th, 2012, from 5 p.m. to 7 p.m. Fill out your Turkey Agreement.

Turkey Share Options:

11 to 13 pound turkey $33
13 and up pound turkey $36
Bourbon Red Heritage Turkey $75

Heritage birds are also natural birds, not hybrid. They can naturally reproduce and don't have to be artificially inseminated. The common white broad breasted turkey was bred for its quick feed to meat conversion. From what I've been told, for this reason they often are very top heavy and become lame more easily and cannot reproduce.

Heritage birds are getting more rare and raising them helps to increase genetic diversity.
They do cost more. The poults (baby turkeys) cost about 4 times as much. They also have a lower survival rate, so not as many make it to full maturity. It takes more feed to convert to pounds on the bird and it takes about 2 months longer to raise them to maturity.


How many shares are available?

Membership enrollment is accepted on a first-come, first-served basis. We are offering 40 shares this year.


How do I become a member?

For more information, contact Kate Daniels at (217)440-7608 or kate@greatrivercsa.org. Or check out the Membership Information and Membership Agreement and Chicken and Egg Agreement.

It is customary for members of a CSA to pay for their shares in advance. This enables the growers to buy seed and equipment before the season begins, thus reducing the burden of up-front costs for the grower. In order to guarantee your participation in our 2013 season, the signed membership agreement and your payment must be returned to us as soon as you are ready to commit.

July 23, 2010

Thai Basil Chicken Fried Rice

Thai Basil Chicken Fried Rice

4 cups cooked rice 3 tablespoons oyster sauce

6 cloves of garlic 1 teaspoon sugar

2 Thai Chili peppers 2 tablespoons of fish sauce

¼ cup vegetable oil 1 red bell pepper, cut into strips

1 ½ pounds chicken, cut into bite-sized pieces 2 cups Thai basil

Garnish with: fresh sliced cucumber, fresh slices lime, and fresh cilantro

Smash garlic and peppers together in a mortar and pestle, or with the flat part of your knife. Heat oil over medium heat and sauté garlic and chili peppers quickly, about 60 seconds. Add chicken, cook until about half cooked. Add as you stir oyster sauce, then sugar, and then fish sauce. Cook until chicken is fully cooked. Add the cooked rice and stir. Add bell pepper sauté. Then add basil and turn off heat.

Serves 4-6.

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