The latest from Fifth Crow - 2025 CSA and markets
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 and 2025 deliveries will continue until the end of November – please see the subscription/CSA page for more info and registration links. We also offer reduced cost shares to those in need, see the page for more info.
We are also still at four weekly farmers’ markets, with lovely flowers, bunched greens, herbs, lettuces, heirloom beans, and more! Our market manager, Erin, is working hard to spruce up our displays and get the markets in tip top shape.
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 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 –
Squash Fritters with Yogurt Sauce
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) SERVINGS: MAKES ABOUT 12 Ingredients Garlic Yogurt ½ cup plain yogurt (not Greek) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lemon juice 2 tablespoons...
Escarole with Garlic & Lemon
Time: 40 minutes 1 large head escarole 8 to 10 cloves garlic, peeled 1/3 cup extra virgin olive oil Juice of 1/2 lemon, or to taste 1/2 lemon, cut into 6 wedges. 1. Slice escarole crosswise into ribbons about 1 1/2 inches wide. Rinse escarole well, drain, and pat dry...
Polenta with Kale, Beans, & Sausage
Ingredients: 4 cups low-sodium chicken broth Salt, to taste 3 cloves garlic, peeled 4 sage leaves 1 (2-inch) sprig rosemary 1 dried bay leaf 1 teaspoon crushed red chile flakes Cheesecloth and kitchen twine 2 cups lacinato (black or dinosaur) kale, large stems...
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