About

The Farm

Wild Winds Farm is just south of 1-90, in a zone 5 climate.  The farm includes one acre+ of veggie production, 7 acres of wild grapes, and many more acres of beautiful forest.  Wild Winds Farm uses sustainable growing practices and permaculture principles in the production of our food.  We never use freaky chemicals, pesticides, or fertilizers, and are committed to environmentally sound growing practices for the sake of our health as well as the health of the planet.

Sarah Galloway and Cathy Pedler produce seedlings and potatoes on the property, for sale at the Whole Foods Co-op. Sarah and Cathy began this project in 2009. 

Wild Winds Farm CSA (community supported agriculture) is a 30-share farm started in early 2010 by partners Megan and Annie.  The CSA consists of about one acre of over thirty different types of veggies.  We are sold out for the 2010 growing season, but be sure to check back for times and locations that we will be at farmer's market!

What is a CSA?

CSA is a direct relationship between farmer and consumer.  In exchange for supporting the farmer up front early in the season, the consumer gets a steady supply of fresh, locally grown food—free of artificial fertilizers and pesticides.

What does it mean to be a member? Early in the year, members sign up to be share-holders for the growing season.  Share-holders contribute 5 hours of service to the CSA annually. In return, members receive a share of the harvest each week for 25 weeks.  Ample opportunities are available to visit and work on the farm.  Members share in both the risk and the bounty of the farm, and can take ownership and pride in each vegetable that makes its way to their table.

Is CSA right for me? Membership is designed for those who enjoy home cooking & love vegetables. Just some of the benefits are: 

1.  

Receiving high quality produce, free of artificial fertilizers and pesticides.

Eating healthy, nutritious foods, picked fresh and in season.

Supporting local, small-scale farmers committed to sustainable growing practices.

Knowing and working with the people that grow your food.

Trying different types of produce, with information on how to prepare them.

Reducing the amount of fossil fuels used to grow and transport food to your plate.

   

The Farmers

Megan Rulli comes from the railroad town of Enola, PA on the Susquehanna River.  A graduate of Mercyhurst College, she has spent the past two years apprenticing on organic farms in Chambersburg and Philadelphia.  Megan also likes to knit, dance and be outside.

Annie Schmitt, a native of Pittsburgh,  has worked on CSAs in Vermont and in Meadville.  In 2009 she started a community garden with students at the Booker T. Washington Center. Annie is a certified permaculture designer and a graduate of Allegheny College.