3, 5 or 7 Day smoothie cleanse - 55% off

3, 5 or 7 Day smoothie cleanse - 55% off

Get ready for spring with with ChefV's delicious smoothie cleanse. Each day enjoy smoothies, shakes and soup from ChefV. We love it. use code EVERCLEAN (all caps) and receive 55% off. 

Yummy Yummy...I got cabbage in my tummy!

At Ever Clean Colonics our cooking philosophy is...if you have it at home please, try to figure out how to use it before it goes bad. 

This week's use it or lose it items are: cabbage, onions, garlic and cauliflower.

Cabbage Veggie Bake (using all organic ingredients)

- 1 small/med head cabbage

- 1 small/med head cauliflower

- 1 onion chopped

- 4-6 cloves garlic chopped

- 1 large can crushed tomatoes

- Dash nutmeg

- 1 tsp balsamic vinegar

- Dash organic sugar

- Spices to you liking: sea salt, pepper, cumin, garlic powder, oregano and/Italian spices. We go heavy handed - especially on garlic. 

Part 1: Cauliflower Rice

-Grate cauliflower to rice-like consistency

-Boil approx 1/2 inch water in large pan

-Add cauliflower to boiling water

-Cover and simmer 5 mins

-Strain and set aside in clean bowl

Part 2: Tomato, Garlic and Onions

- Melt 1T coconut oil over med low heat

- Add chopped onion and garlic until soft 

- Add spices and tomato

- Bring to boil, stirring frequently

- Set aside in clean bowl

Stop - pre-heat oven to 375 degrees

Part 3: Cabbage Boil

- Cut cabbage into bite-sized pieces

- Add pinch of sea salt and garlic

- Boil water to slightly cover cabbage

- Add cabbage and boil approx. 10 mins

Part 4: Bake in Oven

- Mix all together and fill 8x10 pan

- Bake covered approx. 20-25 mins

Notes:

- Part 1-4 may be done concurrently - just don't forget to pre-heat oven

- Can be made as cabbage rolls too 

Take out, enjoy and remember to freeze leftovers for another day. Makes a great lunch for work!

Baked Cinnamon Apples from Detoxinista.com

Baked Cinnamon Apples

 

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

These baked apples are naturally sweetened and the perfect Fall treat!

Author: Detoxinista.com

Serves: 4

Ingredients

• 4 granny smith apples, cored and roughly chopped
• ¼ cup pure maple syrup
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350˚F. In a large, oven-safe skillet over medium heat on the stove, combine all of the ingredients and bring the liquid to a boil.
2. Stir the apples until the liquid thickens and becomes a bit sticky, about 1-2 minutes.
3. Transfer the skillet to the oven, and bake for 30 minutes, stirring halfway through the baking time. The apples are ready when they are fork-tender and caramelized.
4. Serve warm as is, or with your favorite topping.

Recipe by Detoxinista at http://detoxinista.com/2013/11/healthy-baked-cinnamon-apples/

Organic Gluten Free Banana-Oat Blender Pancakes

Organic Gluten Free Banana-Oat Blender Pancakes

(Use all organic & gluten free ingredients)

2 cups gluten free oats

1 1/4 cups vanilla almond milk

1 large ripe, organic banana

1/2 teaspoon ground cinnamon

1 heaping tablespoon honey or maple syrup

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large organic egg

coconut oil for cooking

Place all ingredients in blender (except egg and coconut oil) and blend until smooth. Add egg and pulse a few times until egg is fully mixed in. 

Heat pan at medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

Cauliflower Pizza Crust

Cauliflower Pizza Crust 

This is easy and yummy. Nobody will know you used cauliflower. I topped with homemade sauce and green peppers. 

http://www.nutritionstripped.com/easyrecipe-print/1504-0/

Ever Clean Colonics

914-409-7760

No Cook Organic Oatmeal

Make this delicious no cook organic oatmeal in seconds. 

What you need:

- 1/2c Organic old fashioned oats

- 1c Organic Almond or coconut milk

- Organic fruit - berries or banana

- 1-2 tsp Organic chia seeds

- Maple syrup to taste organic

- Dash of Cinnamon organic

- Dash of Nutmeg organic

- Vanilla to taste organic

Prep the night before in a glass ball jar or shaker cup. Shake and put in refrigerator. Oatmeal is ready in the morning. 

Ever Clean Colonics

914-409-7769

Green Smoothie Cleanse 2015

It's that time of year again! Some of the office staff and clients are participating in a 10-day green smoothie cleanse. You choose your level of cleansing. Let us know if you want to participate and we will send you an email with instructions free of charge.

Happy New Year!
Ever Clean Colonics

Carrot Ginger Soup

Carrot Ginger Soup

Colonic Westchester

This versatile soup can be prepared either with Magic Mineral Broth or using the carrot cooking liquid as your stock.

Soup

3 pounds carrots washed and cut into 1" pieces

8 cups cold water or Magic Mineral Broth

1 teaspoon sea salt

2 tablespoons extra virgin olive oil

2 cups chopped yellow onions

2 teaspoons grated fresh ginger

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground coriander

1 small pinch of red pepper flakes

1/8 teaspoon maple syrup (optional)

In a 6 to 8‐quart pot, heat the olive oil or water over medium heat. Add the onions with a pinch of salt and sauté until golden.

 

Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander, and red pepper flakes and stir to combine.

Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.

© 2008 Rebecca Katz. Recipe from
One Bite at a Time

Stop the Thyroid Madness

Thyroid Resource
Westchester Colonics, Colonic 914, Westchester Colonic
As many of my clients have learned, hypothyroid and constipation go hand and hand. If you suspect or know your thyroid is under active, this podcast is invaluable. Click below and select "Stop the Thyroid Madness" to listen to the podcast.

Podcast: http://www.ondietandhealth.com/feed/podcast/

Website http://www.stopthethyroidmadness.com/

Ever Clean Colonics

Colon Hydrotherapy

Open 7 days per week by appointment

Early and late sessions available

E-mail: evercleancolon@aol.com

Tel: 914-409-7760

www.evercleancolonics.com

Blog: http://evercleancolonics.blogspot.com/

Colon Hydrotherapy

Welcome to the Premier Destination for Colon Hydrotherapy

Serving Westchester, Connecticut, Rockland, Bronx, Putnam, Dutchess, Orange and New Jersey


Our Practice


We provide safe, gentle and effective colon hydrotherapy (a.k.a colonics, colon cleansing, colonic irrigation) using FDA approved equipment, the Woods Gravity Method and the new "no pressure" hybrid gravity method. Offering the best of all closed system colon hydrotherapy treatments.
​
How are we different from other colon hydrotherapy practices?


We specialize in closed system hydrotherapy - using both FDA compliant device and the Woods Gravity Method. In addtion, we assist clients in detoxification, cleansing and nutrition.

Tried colonics before and did not have a good experience


If you have tried colonics before but, did not have a good experience...let us know and we will offer you $30 off your first appointment with us.*


​*Apointment must have been made in the last 6 months in a 45 mile radius.​

Spring Cleansing Special $80 per Session

Spring Cleansing Special $80 per Session
colonic westchester
Happy Spring!

Now until the end of Spring, schedule a session for $80 per treatment.

Ever Clean Colonics
1133 Pleasantville Road, Briarcliff Manor, NY 10510
http://www.evercleancolonics.com/
Call 914-409-7760

Book Review - Genetic Roulette

Genetic Roulette is comprehensive text providing information on the potential dangers of genetically modified food. Jeffrey M. Smith provides an in-depth look into the GM industry and the inadequacy of studies and regulations identifying potential side effects. From GM’s beginnings in the mid 1970’s to the current state of the GM industry, Smith exposes all.

Beginning in 1996, GM crops started showing up in the marketplace. Today, GM food crops, GM seeds and pesticides (for these GM seed/crops) are commonplace in the U.S. Commercially; we find four major crops making their way to market: soybeans, corn, canola and cotton. These are found in food, clothing and products available for sale to the public. Today six countries are growing GM crops. They include: the United States (54%), Argentina (18%), Brazil (11%), Canada (6%), India (4%) and China (3%). These foods have been shown to have higher level of toxins, increased allergens, carcinogens, over production of proteins, changes in enzymatic activity, and decreased nutrients value.

Time and time again, Smith provides documented health risks associated with GM foods. He shows evidence of reactions in both humans and animals including: the development of precancerous cells, bleeding stomachs, changes in blood cells, changes in the small intestine, allergic reactions, death, evidence of toxins in blood, sterility, reduction in milk production, changes in liver cells, changes in digestive enzymes, possible interference with digestion and digestive enzymes, food allergies and a host of other complications and reactions. In addition, he provides examples of widespread mutations (deletions, changes and translocations within the DNA) and the unwillingness of the scientific community and regulators that approve GM food and technology to address potential health effects and damage created by these mutations. There is no extensive evaluation of mutations required by regulators.

Jeffrey M. Smith is a bestselling author and champion in the fight against genetically modified food. Smith authored two books on the subject (Seeds of Deception and Genetic Roulette), counsels and lectures on the subject worldwide and is the Executive Director of the Institute for Responsible Technology. For more information on Jeffrey Smith and The Institute for Responsible Technology visit: http://responsibletechnology.org.

Mercury Detox - At Home Natural Chelation

Can herbs and spices help us detox? Very interesting link about natural chelation.

http://www.asktom-naturally.com/naturally/chelation.html

Book Review - Our Stolen Future

Our Stolen Future: Are We Threatening Our Fertility, Intelligence and Survival? A Scientific Detective Story. Colburn, T., Dumanoski, D., Peterson Myers, J.

Much like a juicy novel or revealing biography, I was unable to put this book down! It should be on everyone’s bookshelf. The evidence uncovered regarding the persistent effects of man-made chemicals is truly ground-breaking. Like many, I assumed the presence of man-made chemicals where partially responsible for a host of cancers and other degenerative conditions, but I did not consider the impact on fertility and sexual development of future generations. In addition, the evidence of exposure in the most remote places in the world was shocking.

Chapter by chapter, this book became more compelling. From Colburn’s frustrations to tie incidents of cancer to the presence of man-made chemicals and the many experiments showing that man-made chemicals act as estrogen disruptors, I became more aware of the frustration of those trying to study, educate and inform on this topic.


This is a must read! 

Fall Cleansing Special $20 off per Session

Fall Cleansing Special $20 off per Session


It is that time of year again...goodbye to warm days and hello to brightly colored leaves!

Now until the end of Fall, schedule a session at $20 off per sessiom.
Ever Clean Colonics
1133 Pleasantville Road, Briarcliff Manor, NY 10510
http://www.evercleancolonics.com/
Call 914-409-7760 to schedule

Book Review

The End of Food. Roberts, P. (2008). New York, New York: Mariner Books.
The End of Food is an eye-opening investigation into the modern food system. Divided into three parts, it is a thorough expose into everything we neglect to think about when we think about food. From the early hunting and gathering to genetically modified food, Paul Roberts explores it all.

Part I – The Past

The first part of the book provides a historical view or how the modern industrial food system got to where it is today. It takes the reader through how early man sought out food. Initially, plants provided the calories necessary to survive. Man was able to gather plants to feed his family. Soon, man discovered that animals also provided calories and the calories when more dense providing more energy. Hence, further ensuring the survival of man. This survival allowed the population to grow and the need for more food to grow as well. A way to feed more people lent to the development and expansion of farms. Here, plants and animals were produced on a larger scale to feed more people.

Part II – The Present

This part of the book takes a look at where we are today as a result of the industrialization of the food system. Food production, as part of an ever-decreasing margin industry, had gone global. Food is grown and sourced based on lowest cost. However, this drive to produce for the lowest dollar also brings about serious problems. Impacts on health, soil and water; as well as increasing energy costs all result from the industrial food machine. In addition, this explosion of production still fails to provide food for those that continue to experience hunger in the world.

Part III – The Future

The last part of the book explores the great hurdle in fixing the food system. Today in a world with transgenic/genetically modified food, we don’t know the impact of how we will be affected in the future.

Conclusion

This was a great book and I was not able to put it down. Roberts really dug into what is going on with our food. He provided in-depth information that really made me want to learn more and tell others. After reading, I watched many of his talks and became actively interested in the state of our current food system.

Study linking gut microbe type with diet has implications for fighting GI disorders

Study linking gut microbe type with diet has implications for fighting GI disorders

Comparison of 20 Organic and Conventional Foods

Comparison of 20 Organic and Conventional Foods westchester colonics
As a Certified Holistic Health Counselor and Colon Hydrotherapist, I advise people each day on the importance of eating whole live organic foods. Frequently I hear from clients, “I would buy organic, but it is so expensive!” Historically, I would tend to agree with this statement, but things are starting to change. Organics are becoming more commonplace and prices are getting closer and closer to their conventional counterparts. A quick tour of any grocery store provides a small glimpse of this ever-growing market segment. More and more, entire sections and aisles in stores are catering to organic food. In addition, Whole Foods, local and regional markets, as well as, organic farms and CSAs continue to widen their footprints throughout the country. Even Wal-Mart is getting into organics.

In order to prove that the price gap between organic and conventional produce is slimming, I took to the streets and visited several organic and conventional markets. To my delight, the difference in organic produce was hardly noticeable. On average, a comparison of 20 organic and conventional fruits and vegetables provided only a $.19 difference in price. In addition, I was able to find more options available in the organic markets and farms. These options included more locally grown food and greater variety in vegetables. Organic produce is definitely finding its place in our food system.

Now in order to be fair to the folks that feel organic food as a general category is more expensive than conventional food, I would be remiss not to briefly mention a couple of other food categories. Two of the largest categories that also deserve attention are meat and processed foods.

Meat

Organic meat, like so many other organic products, is popping up everywhere. In both conventional and organic outlets, consumers are finding it more and more readily available. However, the price gap between organic and conventional meat is still quite large. In order to bring organic meat to the consumer, special care from birth to market needs to be taken and this special care adds dollars and cents all along the way. Different from the highly mechanized and processed conventional meat, organic meat is still largely brought to market from small to medium sized organic farms bearing large production costs. This size difference allows large producers to spread production costs over larger volumes and bring a less expensive product to market.


Processed Foods

Another large segment of the food industry where organics still tend to command a higher price is processed foods. In searching both organic and conventional markets, I noticed the price of organic processed foods still tends to cost a bit more than conventionally processed foods. If one wants to eat organic, but still have convenience they are going to have to pay more. Any item out of a bag, bottle, package or can comes with a higher ticket price. If you want organic oatmeal or beans in the usual take home fashion (container, bag or can), plan to spend more at the checkout counter. However, much like the large and small grocery chains, food processors are throwing their hats into the race. Products ranging from microwave meals to baby food are now being produced by the same companies that offer conventional processed foods.


Conclusion

My comparison of 20 foods was encouraging. I was happy to see only a slight difference in the price of organic produce versus conventional produce. For less than the cost of a U.S. Quarter, one can feel free to enjoy all the benefits fresh fruits and vegetables have to offer. However, more inroads need to be made in other food categories. Specifically, lower prices in the meat category. If one chooses to eat organic meat, cost should not inhibit their consumption. In the case of processed foods, prices are still higher than conventional, but this may not be such a bad thing. If cost is a limiting factor, folks may choose to eat less processed foods and opt for more organic fruits and vegetables in their price range.

by Ever Clean Colonics
http://www.evercleancolonics.com/
914-409-7760

Gluten Quiz

westchester colonics
GLUTEN QUIZ
from Hawthorn University

Gluten intolerance has been found to be most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. Often times it is assumed that gluten intolerance is a food allergy, but it is not. It is actually an autoimmune process, which affects an alarming percentage of the population. The most significant symptoms are weight gain, fatigue and depression.

The following test is a diagnostic tool to help you to understand the symptoms and signs that are likely to go along with gluten intolerance.

Test Interpretation Guide (combine both sections)

Number of “Yes” Responses Potential for Gluten Intolerance

4 or less = Not likely
5 – 8 = Suspected
9 or more = Very likely

Do any of the following apply to you?

• Weight gain
• Unexplained fatigue
• Difficulty relaxing, feel tense frequently
• Unexplained digestive problems
• Female hormone imbalances, (PMS, menopausal symptoms)
• Muscle or joint pain or stiffness of unknown cause
• Migraine like headaches
• Food allergies/sensitivities
• Difficulty digesting dairy products
• Tendency to over consume alcohol
• Overly sensitive to physical and emotional pain, cry easily
• Cravings for sweets, bread, carbohydrates
• Tendency to overeat sweets, bread, carbohydrates
• Abdominal pain or cramping
• Abdominal bloating or distention
• Intestinal gas
• “Love” specific foods
• Eat when upset, eat to relax
• Constipation or diarrhea of no known cause
• Unexplained skin problems/rashes
• Difficulty gaining weight

Have you suffered from any of the following conditions?

• Allergies
• Depression
• Anorexia
• Bulimia
• Rosacea
• Diabetes
• Osteoporosis/bone loss
• Iron deficiency/anemia
• Chronic fatigue
• Irritable bowel syndrome
• Crohn’s disease
• Ulcerative colitis
• Candida
• Hypoglycemia
• Lactose intolerance
• Alcoholism

 A Brief Explanation of Gluten Intolerance
  As stated above, gluten intolerance is an autoimmune process, and not a food allergy. It is most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. The most common symptoms include, but are not limited to: weight gain, fatigue and depression.

A person with gluten intolerance cannot digest the protein portion of many commonly eaten grains. When this protein is ingested it combines with the enzyme transglutaminase to form an immune complex that deposits on the lining of the intestines. The body recognizes this as a foreign substance, and begins an immune reaction to the complex. Immune cells come into the area and release a series of toxins to try to “kill” this unidentified immune complex. These toxins from the immune system cause inflammation in the digestive system and damage the lining tissue. This is what causes the unexplained digestive symptoms like bloating, diarrhea, constipation, gas, and cramping. The toxins are also responsible for feelings of fatigue and malaise after a meal containing these foods.

The walls of the digestive tract are lined with immune cells that form a protective barrier called Secretory IgA. This lining protects against infectious agents such as bacteria, parasites, and fungus. If a person with gluten intolerance continues to eat the gluten, in time the constant inflammation and irritation in the digestive tract wears away the Secretory IgA. This depletion of immune cells makes a person very susceptible to infectious agents it would normally be able to fight off. The inflammation also begins to damage the small intestine. This affects the person’s ability to absorb the nutrients they need. You quite literally are what you eat and if your body isn’t able to properly absorb your food, you will suffer a myriad of symptoms.

The number one symptom associated with mal-absorption resulting from gluten intolerance is a combination of fatigue and weight gain. If you are not properly absorbing your food you will not be getting any of the nutrients from the food you eat. This will leave you constantly hungry and endlessly tired. Without proper absorption of nutrients, mineral and vitamin deficiencies can develop. Muscle cramping is a common symptom that can arise. The lack of magnesium impairs muscle contraction. Magnesium deficiency has also been linked to cardiovascular disease. An inability to absorb calcium can lead to osteoporosis. Mineral deficiency can also create feelings of restlessness and an inability to relax. It can also make seep difficult and create insomnia. If you cannot absorb your B vitamins you will develop weakness, fatigue, and malaise. If you cannot absorb fats then you cannot control inflammation and since most hormones are made from cholesterol, you will not have the building blocks to synthesize hormones. This among other things can create hormone imbalances, interfering with your ability to handle stress and maintain a balanced emotional state. This also contributes to weight gain in a substantial way. Your hormones have a large effect on your metabolism and your ability to process fat and carbohydrates. Imbalance in insulin will eventually lead to diabetes.

There is also a phenomenon that causes people to crave things that they are allergic to. There are many theories as to why this happens and the exact mechanism is not yet fully understood. But this is the reason why many people crave carbohydrates or become “addicted” to them much the way an alcoholic becomes addicted to alcohol.

There are cells lining the intestinal tract that create enzymes to digest food. They too are damaged in this process. If the body cannot secrete the enzyme lactase, lactose can no longer be digested and the person becomes intolerant to dairy. They may also lose their ability to digest protein - which can lead to a deficiency in amino acids. Amino acids are the building blocks for neurotransmitters, one of which is Serotonin. Low levels of Serotonin have been medically linked to problems with depression and insomnia.

Eventually the digestive tract develops gaps in areas of constant inflammation. This condition is referred to as leaky gut syndrome. When this occurs, these immune complexes form the gluten reaction - other food particles, parasites, bacteria, viruses, fungi and any other invaders can exit the GI tract and enter the blood stream. This increases the body’s susceptibility to illness. It is also the origin of many food allergies. Food is meant to be fully digested, broken down and filtered through the liver before it ever enters the blood stream. As undigested food particles slip through the gaps into the blood stream, the body’s immune system sees them as foreign invaders and creates immune cells to them. Then next time you eat these foods the body remembers them as a potentially threatening invader and creates a reaction to them resulting in a food allergy.

How to Take Further Action

These are possible reactions that can occur over time with a person who is gluten intolerance. Not all people will react in an extreme way, but if you do have intolerance to gluten it is very important that you identify it and avoid all products containing gluten.

If you scored 5 or higher on the questionnaire, I recommend you eliminate all gluten-containing foods from your diet for a minimum of two months. At the end of the two months you will notice significant relief (if not elimination) from your symptoms if you are in fact gluten intolerant. If you identify yourself as gluten intolerant you will need to remain gluten-free for the rest of your life to avoid the unwanted and harmful effects of gluten.

Gluten-free means avoiding all foods containing gluten, including wheat, rye, spelt, bulgar, semolina, couscous, triticale, and durum flour. Gluten can be hidden, so read labels carefully. Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood, and creamed or thickened products such as soups, stews, and sauces. Please refer to Your Guide to Healthy Hormones, for a more detailed discussion on gluten intolerance.

Ever Clean Colonics
914-409-7760
http://www.evercleancolonics.com/

What is a CSA?

Colonic Westchester
Community Supported Agriculture (CSA)


I live in Westchester County, NY. To my delight and surprise, Westchester and the surrounding area is rich in Community Supported Agriculture (CSA). To learn more I started with a visit to the Local Harvest website. Local Harvest, Inc. is an organization founded in 1998 that provides internet-based information to consumers that are seeking to buy local. According to their website, they are “now the number one informational resource for the Buy Local movement and the top place on the Internet where people find information on direct marketing family farms.” Currently, they have over 20,000 members and continue to grow each day. A visit to their website provided a search of local CSA in my area. When I entered my zip code, I received 30 CSAs close to my home and when I entered my state I received over 300.




I knew a little bit about CSA prior to starting this search, but really did not have the whole picture. In order to fully educate myself on what CSA is, I decided to begin at the beginning and learn exactly how a CSA works. Basically, CSA provides consumers the opportunity to buy locally grown organic foods in season. The CSA model is designed to provide the farmer with funds to buy seeds, organic pesticides and fuel, as well as, cover any costs to plant and grow food prior to the growing season. For the consumer, they are provided with opportunity to share in the harvest of locally grown organic produce weekly during the season. This mutually-beneficial system is designed as a subscription based model. Usually one thinks of a magazine or cable television as a subscription, but not farming. To some, this may sound like a strange or foreign concept, but a CSA subscription allows a consumer to sign up to share in the harvest of a local farmer or grower.

How it works

Initially, the farmer determines the number of shares he or she is able to provide for the upcoming season. This determination is based on land available for farming. Once this number is available, the farmer provides this information to public. This information is translated in the amount of shares available, the amount each share will cost for the season and how many weeks the season will last. For example, a local CSA near me (Farm Share, Ltd.) offers 600 subscriptions for 22 weeks beginning in June and ending in November for $610. It is a brilliant system that brings together local farmers and the community.




Benefits


The benefits are abundant when participating in CSA. Here is a highlight of some:




• Fresh Produce


CSA provides a product the consumer receives that is at the peak of freshness. Produce is usually picked and received by the consumer within hours of harvest.



• Support of Local Farmer


CSA allows the community to support the efforts of local farmers.





• Seasonal Foods


CSA provides only produce that is in season. Therefore, consumers are able to enjoy a variety of foods throughout the year and eat foods that are supposed to be eaten in season vs. foods that travel long distances from foreign lands.


• Reduction of Carbon Footprint


CSA food travels very short distances from farmer to consumer. Here, less fuel and transportation costs are required to bring food to the consumer’s table.



• Building of Community


CSA enables the consumer to meet the farmer that brings them food. They are able to ask questions, request cooking, storing and recipe tips. A real relationship emerges between the farmer and the end user.