CSA(F) stands for community-supported agriculture, or, in our case, community-supported fisheries (CSF).
Pay for a season’s worth of food to become a member and receive local, quality produce, poultry and/or seafood.
What It Means
- eating healthful foods and preparing them for your family
- supporting local farmers/fishermen and women
- being kind to our planet
- learning something new
- being adventurous in the kitchen, like trying underutilized fish in the name of sustainability
Getting food from a CSA(F) is different from going to a farmers market or using a grocery delivery service. As a CSA(F) member, you make a seasonal commitment to a small farmer/fisherman or woman in your area, and the produce/seafood is either delivered to your door or you pick it up at a local distribution center (We have Pick-Up Locations in NH, MA and ME). CSA(F) members take pleasure in knowing where and how their food is grown/caught and typically have an open line of communication with their farmer/fisherman or woman.
“Community-supported agriculture (fisheries) is all about relationships and feeding families,” said Simon Huntley, CEO of Small Farm Central, a company that provides marketing support for small farms and started CSA(F) Day. “CSA(F) farmers typically teach members what’s in season throughout the year, and help them appreciate and cook food to which they may not otherwise be exposed.”
According to Small Farm Central’s CSA Farming Annual Report, the most popular time to join a CSA each year is at the end of February. CSA Day serves to promote our local farmers and fishermen/women and support sustainable practices. Our sign-ups are happening now! If you like Seafood and want to support the families of our fishermen and women, check out WHAT WE OFFER this Spring!
Are you supporting local farmers? Take the test to find out.
SIGN UP FOR LOCAL SEAFOOD and use the tag #CSAday to help us spread the word!
Working in the field of Marine Science for over twenty-five years, Andrea Tomlinson is our dedicated General Manager who began her career in Marine Biology with finfish aquaculture. She spent her post-graduation years doing community development volunteer work in rural Jamaica, where she later became the Nursery Manager on one of the largest and most successful tilapia/freshwater shrimp farms on the island. With this experience, she was able to start her own seafood distribution business in Jamaica, delivering locally grown shrimp and fish to Jamaican-owned seafood restaurants and hotels.
Moving back to New Hampshire in 2002, she served as a Broodstock Manager and held a managerial role at Great Bay Aquaculture. In 2012 she moved on to the organic farming of chicken for the Farm to Table restaurant, Blue Moon Evolution, in Exeter. A true supporter of the local food movement, Andrea applies her experience in Marine Science, marketing, and working with Commercial Fishermen to connect our fishermen with seacoast consumers (CSF) and local restaurants (RSF).
Graduating from UNH after transferring from University of Miami, with a BS in Marine Science and joining us in March 2015, her previous employment in New Hampshire includes: UNH Jackson Estuarine Lab, UNH Coastal Marine Lab, and Great Bay Aquaculture.
CSF SPRING SIGN-UPS ARE HAPPENING NOW!
Oven Baked Redfish
Roasted Redfish with Butter & Herbs
Post your recipes on our Facebook Post and enter a chance to win 1 lb of fish next week!
Yellowtail Flounder is one of the most popular of North Atlantic Flounders. As a Groundfish, they are flat and have eyes on the upper side of their body. Mildly sweet, fine and delicate, flounder is delicious pan-fried, baked, or simply broiled with a little lemon. Or, try pan-frying your flounder with egg batter and green garlic!