Hello Everyone!
We’re happy to share our 2017 Annual Report. We’re so excited to share our accomplishments in such a beautiful way. Enjoy!
Farm at St. Joe’s – 2017 Annual Report

We’re all smiles about our new report
Hello Everyone!
We’re happy to share our 2017 Annual Report. We’re so excited to share our accomplishments in such a beautiful way. Enjoy!
Farm at St. Joe’s – 2017 Annual Report
We’re all smiles about our new report
Delicious new flavor combinations don’t have to be difficult or elaborate. This take on a conventional salsa highlights the natural sweetness of roasted salsa veggies with a touch of natural sugar from pears and parsley instead of cilantro. The toasted cumin and black pepper add a satisfying complexity and make this homemade salsa salsa worthy of any you’ll find in a grocery store or restaurant. Since it’s made in a slow cooker, prep time is a fraction of a raw veggie salsa.
Our subsidized CSA program has spots open! Participants in this program receive a bag of farm-fresh produce each week!
To qualify for the program:
Learn more on our CSA (subsidized) page
Apply here
Jaz passes out awesome samples!
Earning our muscles!
There are only 3 days left to register for the Summer CSA!!! We’re working hard to grow your food! Join us for a summer of the freshest veggies around 🙂
Register through the links below:
Summer Whole Share $308
Summer Half Share $154
Medical Residents, please use this form.
This program is:
More details can be found on the CSA page
Do you or someone you know need help affording fresh, healthy food? The Farm has received a grant to give out FREE CSA shares to families in need!
To qualify for the program:
Learn more on our CSA (subsidized) page
Apply here
Hi everyone my name is Jaz! I’m The Farm’s new intern! Just so you know a little about me, I’m an undergrad student at the University of Michigan studying environmental science with a focus in food sustainability. I love to be outside, cook, and make art. I’m from South Jersey and this is my first summer in Ann Arbor, so I’m very excited to explore Michigan’s beautiful outdoors in the warmth and sunshine. I’m from the beach, so I’m in constant search of coastlines and seafood. If you have any nature destinations, particularly beaches, or tasty, local seafood restaurants that you can recommend please let me know!
I will be here all summer, so feel free to stop by any day to say hi! I would love to get to know everyone!
See you on the farm!
Don’t miss out on the opportunity to get farm-fresh veggies every week from The Farm at St. Joe’s! Our Summer CSA is filling up. Learn more on our CSA page
Cherokee Purple Heirloom Tomato
Sign up:
Summer Whole Share $308
Summer Half Share $154
Medical Residents, please use this form.
This week we received a very generous donation from Ace Barnes Hardware on Washtenaw. Come out and volunteer at The Farm so that you can try out these beautiful gloves and tools!
Check out these great offerings:
Farm to Table / Seed to Stomach Camp Ages 4-7 with adult caregiver
This unique camp takes you and your child on a culinary adventure at The Farm at St. Joes! Together we harvest fresh produce and explore the science behind growing, eating and cooking food as we learn how to make good food choices. We also transform our locally-grown and freshly picked produce into nutritious snacks that are easy and fun to make. Each day includes hands-on activities and take-home recipes.
June 18-22, 10am-Noon Register
June 25-29, 10am-Noon Register
July 30-August 3, 10am-Noon Register
August 13-17, 10am-Noon Register
Farm, Field & Forest Camp Ages 8-11
Take part in a place-based camp like no other as we explore our unique hospital-based vegetable farm, our native prairie and our woods by the Huron River. Share experiences and ideas, and spend plenty of time hiking as we investigate nature through hands-on activities and perform stewardship tasks. Discover the joy in caring for ourselves and caring for the environment around us!
July 23-27, 9am-3pm Register
Many moons ago, I was a new CSA member. I remember picking up my share; looking at all of the beautiful greens; and, wondering “how am I going to eat all of that?”
Now, many years later, as the farmer I have no problem going through several lbs of greens in a week. But, it took a while to learn some recipes and to change how I approach cooking.
Here are some helpful hints: