Community

Events Calendar

Calendar of Events

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Community Supported Agriculture (CSA)

CSA is a weekly subscription to a season’s worth of sustainable, locally grown produce that is distributed to members throughout the harvesting season. CSA members enjoy the quality of fresh fruits and vegetables each week, while supporting their local farmer.

Click on the farm names below to learn more about their individual CSA offerings!

Member Farms Offering CSA:

Basil & Bees

Basil & Bees offers a 3-month veggie plant CSA in full and half shares, for a one-time price.

Deck Family Farm/Full Farm CSA

FFCSA members can shop their full-diet spectrum of foods, including fruit, vegetables, grains, pasture-raised meat and eggs, raw dairy products, honey, nuts, locally roasted coffee, and baked goods.

Dragon Song Farm

Dragon Song Farm offers a cut flower bouquet CSA during spring and summer, for 6 and 4 weeks, respectively.

Fair Valley Farm

Fair Valley Farm offers grass-fed and pasture-raised meat and poultry CSAs. Full and half shares are available.

Fog Hollow Farm

Fog Hollow Farm’s CSA offers pastured poultry (chicken, duck, and eggs). Family, whole, and half shares are available.

Formosa Flower Farm

Formosa Flower Farm is offering a spring and summer flower bouquet CSA, running 5 and 14 weeks long, respectively.

Groundwork Organics

Groundwork Organics offers a 25-week full season (May-October) or a 20-week main season (June-October) CSA. Their produce is certified organic, direct from their farm, and include fruit most weeks out of the season.

Maddie’s Flower Farm

Their spring flower CSA is a 3-week bouquet subscription, beginning in mid-May.

Smiling Frog Farm

Smiling Frog Farm offers flower CSA subscriptions on a monthly basis from April-October, and a weekly or bi-weekly subscription from June-September.

Upriver Organics

Upriver Organics offers produce CSA subscriptions during summer and autumn in two sizes, focusing on seasonal greens, carrots, and fruit.

Wild Child Farm

CSA members of Wild Child Farm receive a membership card to buy their own groceries from the Wild Child booth at farmers markets.

Willow & Oak Farm

Willow & Oak Farm offers a year-round chicken and egg CSA subscription, as well as spring and summer bouquet subscriptions of varying lengths.

Winter Green Farm 

Winter Green Farm offers half and full shares of their vegetable CSA, from June-October.

Bowl & Tell

The goal of Bowl & Tell is to cultivate a sense of community through personal recipes, tied together by one thing: love for fresh, local food. Bowl & Tell serves as an archive of recipes with a story attached that simultaneously provides a resource and opportunity to try something new, but also to learn about what makes them special.

Market-goers can sign up to make a dish that tells a personal story, to be plated and photographed in a handmade ceramic bowl. Their recipes, using mainly seasonal market ingredients, will be transcribed and available for anyone to peruse and follow, acting as a digital cookbook as well as a storybook for the market’s community.

Bowl & Tell is a collaboration with Michael J. Strand, a ceramic artist and professor at North Dakota State University.  This project builds off of the “Bowls Around Town Project” which has similar aims and has been launched in places as far away as the Netherlands and Brazil. Strand is the 2015 Ceramic Artist of the Year awarded from Ceramics Monthly, the largest craft publication internationally. He has lectured, exhibited, and developed projects on just about every continent. Michael is inspired in this project as a lover of great food, handmade stuff and his desire to be located in the Northwest United States.

If you are interested in participating in Bowl & Tell, please reach out to us!

 

Click below to browse through our Bowl & Tell recipes and the stories that go along with them.

Newsletter Archive

Read through our archive of newsletter articles from previous weeks!

You can subscribe to our weekly newsletter at the bottom of this page.

A Lovely Meal

You don’t need to use Valentine’s Day as an excuse to have an intimate dinner with someone you love. You don’t need to have such a dinner with a partner, either. Love is not dependent on the day, nor is there only one kind of it. All love is worth celebrating on any...

We Are On Kalapuyan Land

In celebration of Native American Heritage Month, we want to highlight the importance of educating the community about the Indigenous cultures that are tied to the land we occupy.   You may have seen the three wooden pillars on wheels that live at the Farmers Market...

Yes, Chef! with Eric Dodds

This week’s Yes, Chef interview was with Eric Dodds, head chef of Bar Purlieu. Bar Purlieu is a French-inspired farm to table restaurant, located here in Eugene. Once you step into the space, you can feel a sense of warmth radiating from the friendly staff, the...

Winter Veggie Recipe Guide

We recognize that at the end of the year, and the end of our market’s season, there comes a drastic decline in the variety of available produce, and with this narrower selection, it can be hard to be inventive with the same few ingredients week-to-week. But this makes...

Pressing Cider with Riverblend Cider Co.

Meet Patrick Newson and Wayne Beckwith, the owners of Riverblend Cider Company. Their ciders are handmade with minimal intervention throughout the process from bud to bottle. They use native yeasts to naturally ferment the fruit they gather and bottle without...

Yes, Chef! with Tobi Sovak

Last week we interviewed Tobi Sovak, owner and pastry chef of Noisette Pastry Kitchen. When you walk in the café, your senses are enthralled by sweet and savory aromas, the comforting sounds of the espresso machine steaming milk and bakers pounding their dough, and of...

Autumn Equinox

The Autumnal Equinox, this year occurring on Sunday, September 22nd, marks the end of summer and beginning of autumn, at least in terms of astronomy. Many don’t consider the transition from summer to autumn to be official until the first yellowy-orange leaves fall to...

Meet 2024’s FMPP Vendors

As a part of a Farmers Market Promotion (FMPP) grant awarded by the USDA to the Lane County Farmers Market, we are proud to be in our second year of running a ‘New Member Program’. This program is designed to reduce barriers for new producers to sell at the market and...

Yes, Chef! with Dillon Turner

Dillon Turner is the executive chef of Tavern on Main in downtown Springfield. A rural California native, he finds inspiration for the seasonal menus of the restaurant in both the seasonality of Oregon’s produce, and in the lengthy time it takes for all produce to...

Melon Mania!

As we inch closer to the end of summer, melons serve as a juicy reminder to savor the season while it lasts. Melons are a very versatile fruit that can be used in salads, drinks, dessert, or by itself! Looking for a refreshing melon dish to bring to your next...

We are closed for the season.

We will reopen on January 17th, 2026!

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