Spring CSA and Summer CSA Registrations Open!


The spring is an exciting time for local eating! Enjoy cascades of carrots, beautiful beets, lovely leeks, delectable daikon radishes, fabulous fingerling potatoes, sweet sweet spinach and so much more! Bridging two seasons, your Spring CSA offers you a glorious bounty of fall veggies and the first of our spring favourites from the fields, including an array of salad greens, rhubarb, fresh herbs and more!

The Spring CSA includes six pick-ups.
Pick-ups are at the farm every other Thursday from 3pm-7pm, 
starting March 30th. 

Our Summer CSA spans late spring to early fall, and is packed with favourites from each season! Beginning with salad greens, fresh herbs, bok choi, carrots, beets, potatoes and more…soon after, the bounty will include kale, broccoli, kohlrabi, radishes, salad turnips, early potatoes and green onions to name a few. The heat of the summer brings beans, tomatoes, cucumbers, summer squash, eggplant and peppers…then come the fall favourites like leeks, celeriac, winter squash, garlic, onions, parsnips and so much more filling our plates and our hearts! :)

The Summer CSA includes twenty weekly pick-ups.
***Special note: Guelph Summer CSA pick-ups are back!***
Pick-ups are at the farm and in Guelph on Tuesdays from 3pm-7pm, and downtown Georgetown from 8am to noon. 
Pick-ups begin around mid-June!


Click here for more information about our CSA!


This sounds great! How do I Sign-up?

1) Sign-up online!
(This option is available until the first day of the CSA.)

2) Print off the Spring Registration Form and/or Summer Registration Form and deliver / mail / e-mail to us at:
8786 Wellington Rd 50, Acton, ON L7J 2L9
wholecirclefarmcsa at gmail dot com  

3) Come into our 24/7 farm store, fill out the registration form! 


Your CSA Features:

  • High quality, nutrient-dense, local, seasonal, organically grown food – doesn’t get much better than that :)

  • Low Carbon Footprint Salad Greens – our winter salad greens are a huge hit across southwestern Ontario, they can’t be beat!

  • Market style pick-up, with Point System – you select which veggies and how much of each you want to fulfill your weekly share, up to your weekly allocated amount of points

  • Friendly, Enthusiastic Farmers! :)

The 2016-2017 Winter CSA has begun! But there’s still space to sign-up!


Frost-sweetened carrots, beautiful squash and sweet winter spinach await you!  The season of winter is full of savoury, sweet and comforting flavours that only get better by seeing the rosy cheeks of the farmers that harvest them.  :)
Sign yourself up for a winter of abundance!



Click here for more information!


Print off a copy of our Winter CSA Registration Form or pick up one in our Farm Store, mail it in or drop it off to us at:

Whole Circle Farm
8786 Wellington Rd. 50

Acton, ON
L7J 2L9

Pick-ups are on the farm, every other Thursday from 3pm-7pm,
starting November 10th and running over 20 weeks. 

Pick-ups have begun but there’s still space – we will pro-rate your share cost for you. =)

DSCN3258radish 2014

Your Winter CSA Features:

  • High quality, nutrient-dense, local, seasonal, organically grown food – doesn’t get much better than that :)

  • Low Carbon Footprint Salad Greens – our winter salad greens are a huge hit across southwestern Ontario, they can’t be beat!

  • Market style pick-up – you decide which veggies you want to fulfill your weekly share
  • Friendly, Enthusiastic Farmers! 

Fresh Tomato Soup

Fresh Tomato Soup
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

A fast and delicious meal!

8 medium tomatoes of your favourite varieties (peeled and seeded if desired, chopped)
4 or more garlic cloves (minced)
3 cups water or vegetable juice
1 tsp honey
2 sprigs of fresh basil (chopped)
Combine tomatoes and garlic in saucepan and cook over medium heat, stirring occasionally, until tomatoes are
soft. Add liquids, bring to boil, and simmer for 5 minutes, and serve.
Enjoy with fresh whole grain bread and cheese or hummus!

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Adapted from Animal, Vegetable, Mineral by Barbara Kingsolver
Try these in a school lunch box!
(Makes about two dozen)

Combine in small bowl:
1 egg, beaten
½ cup butter (softened)
¼ to ½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract

Combine in large bowl:
2 cups whole wheat or spelt flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

Blend into liquid mixture:
1 cup finely shredded zucchini (or any summer squash)
12 oz chocolate chips (preferably Fairly Traded and organic)

Stir dry and liquid ingredients together. Drop by spoonful onto greased baking sheet, and
flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Let sit for a couple
of minutes before transferring to cooling rack. Enjoy!

Susan’s Baked Eggplant

Susan’s Baked Eggplant

Thanks to CSA member Susan for this delicious recipe!

4 small long eggplants

1garlic clove, crushed

1 Tbsp. freshly chopped parsley

½ cup bread crumbs (toasted – optional)

3 Tbsp. olive oil

Freshly ground black pepper

6 oz. buffalo mozzarella, or goat cheese, in 2-inch slices

1 Tbsp. chopped fresh basil leaves

1. Preheat oven to 375°F.    2. Cut the eggplants in half lengthwise.  Score the flesh deeply, but do not cut the skin.  Arrange in a shallow pan, skin side down.  3.  Mix together the garlic, parsley, bread crumbs and half the olive oil.  Season with pepper to taste, and press the mixture into the scored eggplants.  4. Drizzle with the rest of the oil and bake in the oven until golden.  Remove from the oven, arrange the cheese slices on top, and return to the oven for another 5 minutes or until the cheese has melted/softened. 5. To serve, scatter with the basil. OR Prepare as above but bake the eggplants on the Barbeque.  Place prepared eggplants directly on the grill for about 15-20 minutes.  Add the mozzarella/goat cheese and after about 5 minutes remove and enjoy!