The latest from Fifth Crow - See you at market!
Thank you to everyone who joined us during our 2024 CSA Season and to our wholesale partners. Our 2025 season will begin in May, and you can subscribe now! Because we charge by the box, once you subscribe, you’re a member until you cancel and you will only be charged each time you get an order.
Now more than ever, we are guided by our belief in growing food that promotes not only human health, but that of our surrounding ecosystem and its future inhabitants.
Our subscription/CSA signup is open – please see the subscription/CSA page for more info and registration links.
We are also still at four weekly farmers’ markets, with lovely flowers, bunched greens, herbs, lettuces, heirloom beans, and more!
With your support, we plan to continue to provide sustainable and healthy food to our customers, while caring for the employees and families of Fifth Crow Farm who are crucial to putting it on the table.
The Farm
Fifth Crow Farm is a young and growing, highly diversified, certified organic farm in Pescadero, California, halfway between San Francisco and Santa Cruz.
CSA
CSA stands for “Community Supported Agriculture”. Customers invest in the farm by committing to buy a weekly box of produce for the whole season.
Jobs
We are seeking hard-working, enthusiastic farmers that have experience working on a production farm to join our team both on the farm and at our farmers’ markets.
– Latest Blog Posts –
Escarole & Cherry-Tomato Pizza
Ingredients 1 small head escarole, torn into 1/2-inch pieces (about 3 cups) 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups) 1 tablespoon vinegar-packed capers, drained 1/4 teaspoon red-pepper flakes 1 tablespoon extra-virgin olive oil 3/4 pound...
Stuffed Poblano Peppers
Ingredients 4 poblano peppers 1 cup uncooked brown rice (or 4 cups of any cooked grain) 1½ cups salsa 1 15 oz. can of black beans 1½ cups frozen or canned corn kernels 3 green onions 1 teaspoon cumin 1 teaspoon chili powder Cayenne to taste Salt and freshly ground...
In The Field, Week 12
A couple newsletters ago I mentioned how as farmers we think months in advance and that we are already planting out some of our fall crops into the fields. This is also the typical mindset for our flower team. The girls and Porfirio (our dutiful flower harvesting...
– Our Partner Restaurants –
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