Maintaining the interest and investment of CSA shareholders, even a committed core group, depends in large part on offering a wide variety of vegetables over the course of the season. For this season, I ordered, in no particular order, spinach, beets, peas, lettuce, carrots, cabbage, broccoli, cucumbers, zucchini, yellow squash, Brussels sprouts, sweet corn, kale, potatoes, winter squash, Swiss chard, green beans, wax beans, onions, shallots, melons, tomatoes, peppers, cauliflower and dry beans. (It's funny, I hardly ever cook with dry beans, but I love growing them.)
I have a garden every year, so I know a little about how to grow vegetables. But there is a huge difference, as I discovered with pigs when I quickly scaled up from a few pigs to 500, between growing something in small quantities and growing something on a commercial scale, even on a miniature commercial scale. I do know about cultivating and harvesting vegetables on a commercial scale because I worked for two seasons as a field hand on a vegetable farm down in the valley. Bringing the vegetables to life and keeping them going long enough for them to be cultivated and harvested will be the challenge.