We are launching our 2021 Spring CSA Sign up just for 2020 CSA Members.



This Fall we have had a lot of inquiries about our

2021 Spring Shares, so we are

launching it now just for our 2020 CSA members.


Sign up and

Reserve your spot now!


Last year our Spring CSA filled up in just 3 hours the day we announced it, so reserve it now before we open it up to non CSA members!



Our 2021 Spring CSA offers 8 weeks of convenient access to fresh, local food in the safest way possible.

Shares can be picked up every Friday here at the Farmstand. We will pre pack the shares. You just have to get out of your car and grab your bag.

Ananda Gardens Spring CSA share will include:

  • 2 bags or 1 bag and 1 bunch of greens depending on availability (ex. salad mix, baby arugula, spinach, baby kale, bok choy, kale, etc.)

  • 1 bag of microgreens (micro radish, mixed micros, sunflower shoots)

  • 3-4 lbs of Root crops (carrots, potatoes, radishes, baby beets, onions)

  • 1 loaf of French Sourdough bread from Rise Up Bakery

  • Dozen of our Farm Fresh Eggs . Just available for the first 20 spots.

$43.50 a week (bread + eggs)

$37.50 a week (+bread)

$30.50 a week (greens+roots)

$20.50 (greens only)


Paying now will help us immensely as we are already planning and purchasing supplies for next year. You can also reserve now and pay next Spring.


Please let us know in the next few days if you are interested as we will be closing the spring sign ups in December 2020.


Thank you for your interest and constant support


Sign Up or Reserve Your Spot for our 2021 Spring CSA





Learn more about our 3 Seasons 2021 C



2 views0 comments

Cooking with a CSA invites you to eat seasonal and be resourceful with the ingredients you have. One great tip from Melisa Oliva, Integrative Health Coach and part of Ananda Gardens Family, is to Google recipes with the names of the ingredients you have.

For example, google "leek and eggplant recipe" for creating a yummy healthy meal from scratch with this week's beautiful leeks and gorgeous eggplants. Or look for "Edamame and leek recipe".


When it comes to combinations of ingredients the sky's the limit and using the great free database available on the internet can help you to try out new flavors or use familiar recipes including the fresh ingredients you have.



0 views0 comments

by Britt Richardson from *


Meal #1: Asian-Inspired Slaw

Using chopped Napa cabbage as your base, add cucumbers, shredded carrot, chopped cilantro, sliced salad turnips, grilled salmon, chicken, or tofu, and top it off with sesame seeds, green onion and a dressing of lime juice and toasted sesame oil. This meal is not only delicious, it is a great source of fiber for gut health and vitamin D if you choose to top it with salmon.


Meal #2: Dip Night

Sometimes a platter of cut veggies, crusty bread, cheese, nuts and inventive dips makes for a perfect meal on a hot night – no stove, oven, or hot grill needed. If you have a food processor, toss in garlic scapes and/or scallions, a handful of herbs, plain Greek yogurt, salt and pepper and blend for a zesty dip. Store bought or homemade hummus and tzatziki are also perfect additions to this easy dinner. Don’t skip the dips – the yogurt and chickpeas provide the protein for this meal.


Meal #3: Grilled Eggplant & Steak with Chimichurri

Grilling an eggplant whole over low heat delivers tender, creamy, spreadable eggplant the perfect side for grilled meats. This chimichurri recipe never fails to please as a side for your favorite grilled meats, fish, or vegetarian proteins and gives a breakfast a kick when drizzled on eggs and toast.


Meal #4: Noodle Salad

In our house, the snap peas barely last long enough to make it to dinner, but if they do, they make a wonderful addition to a noodle salad. Top your favorite cooked noodles (spaghetti, Soba, ramen, etc.) with raw or lightly steamed snap peas, green beans, matchstick carrots, broccoli florets, purple cabbage, and any other colorful veggies you like. We love to top our noodle salad with this peanut sauce and tofu, but a soy-sesame dressing and your choice of protein would also work wonderfully.


Meal #5: Beet the Heat

Ok, it’s a terrible pun, but I couldn’t resist highlighting beets this month. Boiled or roasted whole, beets can be used in a variety of ways, from salad toppings to hummus to smoothies to good old pickled beets. My favorite way to enjoy them is a simple three ingredient salad: shredded beets, shredded carrots, and shredded Granny Smith apples. A sweet and refreshing side to sandwiches, burgers, grilled pork, or really anything you’re having!


*Britt Richardson has been an Ananda Gardens CSA member since 2016 . Britt has a degree in Dietetics, Nutrition and Food Science and has been working with clients to improve their health for 19 years. She is passionate about body positivity and delicious food from local farms. She is currently completing her dietetic internship to become a Registered Dietitian Nutritionist. You can follow her on Facebook or Instagram @a.full.bite or contact her at britt@afullbite.com (her website is currently under development).



15 views0 comments
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon

Ananda Gardens

2416 Horn of the Moon Rd, Montpelier, VT 05602   

                       info@anandagardens                          802.224.6646     802.279.0337

© 2017 by Ananda Gardens.