To continuing thriving and growing together as a farm community, we need to increse our Summer CSA membership.

Our favorite way to grow our membership is through referrals of happy members. To reward your support we have created a referral reward program. Every time a new CSA member sign up and give us the name of their referral we will give that person a $25 credit to use through our Summer CSA. This credit can be redim in our Market Style Farmstand or use in our Convenient Home Delivery. Members can also chose to put this credit towards their fall CSA membership.

When you refer a friend or neighbor tell them to leave your name at the comment and question box when they sign up their Summer CSA form. Once we have your information. We will send you more information on how you can chose to redeem your credit.

Thanks for your continuing support and may this summer be a healthy and happy season for all!

With gratitude and hope,

Ananda Gardens Family

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We are planting and getting everything ready for the 2021 farming season. All this hard work on the winter cold is only possible with the motivation of knowing that you will enjoy the harvest, having delicious and nutritious meals that will field your days with health and wellness.

To celebrate March as National Nutrition Month and support your healthy eating habits

, we want to share with you a resource from the Academy of Nutrition and Dietetics on 20 Ways to Enjoy More Fruits & Vegetables.

“Building a healthy plate is easy when you make half your plate fruits and vegetables. It’s also a great way to add color, flavor and texture plus vitamins, minerals and dietary fiber. Make 2 cups of fruit and 2 ½ cups of vegetables your daily goal. Try the following tips to enjoy more fruits and vegetables every day.

1. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.

2. Mix up a breakfast smoothie made with lowfat milk, and frozen fruit - try strawberries and banana, or mango with pineapple or peach.

3. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.

4. Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping.

5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.

6. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.*

7. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Readyto-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes.

8. Place colorful fruit where everyone can easily grab something for a snack-on-the-run. Keep a bowl of fresh, just ripe whole fruit in the center of your kitchen or dining table.

9. Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.

10. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low fat sharp cheddar cheese.

11. “Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumber and tomato as fillings. Add raw or cooked veggies to tacos on whole-grain corn tortillas and whole wheat wraps.

12. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle.

13. Top a baked potato with beans and salsa or broccoli and low-fat cheese.

14. Have a cup of vegetable soup as a snack or with a sandwich for lunch.

15. Add grated, shredded or chopped vegetables such as zucchini, spinach, eggplant and carrots to pasta dishes, casseroles, curries, soups, and stews.

16. Make fruit your dessert: Slice a banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.

17. Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.

18. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with low-fat dressing.*

19. Fruit on the grill: Make kabobs with pineapple, peaches and banana. Grill on low heat until fruit is hot and slightly golden.

20. Dip: Whole wheat pita wedges in hummus, baked tortilla chips in salsa, strawberries or apple slices in low-fat yogurt, or graham crackers in applesauce.

You can find more information on this and other healthy eating topics at

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Sometime early last season we crossed the 500 yard mark of compost applied to our gardens. To put this in another way, all of our garden beds have received 6” or more of compost at this point!

We farm this way because

Living soil=Healthy plants=Happy Humans & Positive Change.

By not tilling and just layering compost on our growing area, all the fungal networks that live symbiotically with most all garden plants (and plants for that matter) stay alive and intact. These fungal networks that have much greater reach and capacity to dissolve nutrients in the surrounding soil, merge with plant roots and a beautiful exchange occurs, that has only recently been studied and understood by western science. The plants give the fungus liquid carbon and the fungus give the plants micronutrients, each one specializing in its role and coming together in this exchange to create this quite magical living network. The plant's access to balanced nutrition also creates stronger immune defense to pests and disease, and in turn provides us with much healthier food to eat. Synthetic fertilizers and tillage put a kibosh on this whole process. This is one of the reasons why we practice no till* gardening and use compost and natural fertilizers derived from plants and animal manures.

All the compost and fungal hyphae also give the soil a super water holding capacity. Last year under moderate drought conditions we only watered our gardens to get seeds to germinate or transplants to take hold. This is because on a single acre for every one percent increase in soil organic matter (i.e soil humus, woody material), the water holding capacity grows by 2,000 gallons! All the soil microorganisms and fungal networks create pockets, channels, and tunnels where water can accumulate rather than wash through. At this point our gardens may well hold 8-10,000 gallons of extra water they did not before we started improving them with copious amounts of compost and wood chip mulch. There is a saying in regenerative agriculture that when someone asks a regenerative farmer how much rain they got, the response is “all of it!” No surface water runs off the farm washing nutrients away with it. The soil is porous and spongy, so all the moisture that falls stays right here recharging groundwater and making our land more resilient. This improvement has huge implications as rainfall patterns are changing and we are more likely to get periods of massive deluges and dry spells.

If you want to learn more about Regenerative Farming three of the best books concerning this subject that we have read in the past 6 months explain all of this in much greater detail are:

Call of the Reed Warbler by Charles Massey

For Love of the Soil by Nicole Masters

Mycorrhizal Planet by Michael Phillips

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Ananda Gardens

2416 Horn of the Moon Rd, Montpelier, VT 05602   

                       info@anandagardens                          802.224.6646     802.279.0337

© 2017 by Ananda Gardens.