Try a CSA-For-A-Day box


Been thinking about joining a Community Supported Agriculture (CSA) farm but aren’t sure if your family is ready to commit to the full-season adventure and challenge?

Here’s your chance to test it out with Bakers’ Acres before making a year-long investment!

For a limited time, you can buy a one-time CSA box, filled with certified organic produce valued at $45-50, for $40.

All CSA-For-A-Day customers will also receive a discount code for $25 off a 2018 CSA share.

Here’s how:

  1. Purchase a “CSA-for-a-day” box of produce for $40 (limited number available).
  2. Choose your pick-up date at the farm in Avon: Sep 12 or 19 between 6-8 p.m. When you pick up your box at the farm, you can meet your farmers and learn a little bit about our certified organic farm.
  3. You will receive that week’s customer newsletter with recipes for your box contents and a discount code for a 2018 CSA share if you decide to join the farm for the full season.

When we open up sales for next year’s CSA shares, you’ll be the first to know after our returning customers renew. We sell out every year but usually have a few openings if folks move or decide eating from a CSA box isn’t ideal for their kitchens.


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Questions? Feel free to contact Lisa, farm manager, at (320) 309.0746 or

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Laura’s Mid-Semester Farm Internship Update

Hello Bakers’ Acres friends,LauraApril2

Here’s what I’ve been up to on the farm in the past month and a half.

In full disclosure, all Lauren and I want to do is get our hands into the dirt in the hoop house and feed the cows delicious pumpkins leftover from last autumn. We’ve been having fun at the farm, especially when last year’s intern Maddy comes to visit and makes work time feel more like play time! However, I can assure you that I’ve also been enjoying my time learning marketing and communication skills as well.

The practical skills that I have been exposed to while interning for Bakers’ Acres have been numerous. They include working my way around a creative brief, managing a web-based content management system, learning to draft a press release, developing much more effective writing skills, and understanding that work can be really fun when you’re excited about what you’re doing.

One of the most valuable things that I’ve learned so far is that sustainable agriculture is really important to our communities. It promotes not only a healthier way of eating, but also a sense of responsibility and intentionality when it becomes time to prepare your meals.  After being immersed in this internship experience, I feel as though I’ve been given a small glimpse into what it takes to run a successful CSA business.

In adding to the list of opportunities I’ve been given this semester, I attended various presentations at the Sustainable Farming Association Annual Conference and the Farm-to-Institution Networking Event, I cooked my own recipe with fresh ingredients from the Minnesota Street Market, and I have been receiving a lot of information about the current food sourcing at CSB Culinary Services. I plan to dive deeper into understanding what it will take to get more locally sourced food into my school’s dining centers.

Here’s to the continued preparation of another delicious and organic CSA season at Bakers’ Acres! Only a few short months until boxes are ready . . .

Until next time,


Mid-Semester Update from Lauren!

Hi friends of Bakers’ Acres!

It is hard to believe I have already completed half of my internship here at Bakers’ Acres. There is much I learned that I want you to know about:

Since early February, the majority of my internship has been spent learning the logistics of running a farming business, which allowed me to practice my marketing skills working with content management software, and tailoring my writing to the consumer population using a creative brief. Learning the behind-the-scenes work with Lisa has given me a better understanding of the planning, organization, and resources necessary for running a successful business. I even got to write a press release for the Yoga on the Farm event with my co-worker Laura.

Farm-to Table Events

I went to a panel session at the Sustainable Farming Association annual conference at the College of St. Benedict in February to learn about the elements, goals, and common barriers in establishing a stronger local food system. It was very compelling to listen to farmers and business owners alike, talking about their own experiences trying to propel the farm-to-table movement forward and restore the disconnect between producer and consumer.

I like that a local-focused food system can provide more farmers markets, restaurants that source locally, community and school gardens, and opportunities to buy shares from CSA farms, which also allows you to get to know your local farmer. In due time, this could create a change in the diet that compliments the seasonal availability of foods, and an increase in the public health and stability of the community. I’m all for that!

Another thing that I found surprising was the lack of demand for local/organic food. I sense that we are progressing forward with this nourishing “local” movement, which leads me to hope that we will gain more farmers dedicated to the production of food with a land ethic, rather than only the generation of profits.

I also attended the Renewing the Countryside’s Farm-to-Institution networking event and gained significant insight on the barriers to sourcing locally, such as lack of demand, communication, and aggregation limitations. It was fascinating to hear more about up-and-coming business models called Food Hubs that help institutions meet their demand by communicating with multiple farmers in the area. It was a little odd for me to be one of the only students at this event, but I’m so glad I went and was one who represented an interest for the younger generation! Sustainable food systems are complex, although I am happy to say that I am getting a very good glimpse into their mechanisms.

I hope to attend another gathering like these; the gathering of people with similar values for food, sustainability, and the environment creates a motivating atmosphere that I love!

Back on the Farm

Even though the majority of you reading this post may be a supporter of local farms and Co-ops, I bet you don’t know a whole lot about what happens in the field! With a quick change in clothes after class, us farm girls were ready for whatever Lisa had on the farm’s to-do list for us. We learned how to prepare seedlings and transplant plants in the hoop house. This couldn’t have been more memorable if it weren’t for the teamwork, enthusiasm, fantastic music playlists, and digging-in-the-dirt fun. In a way, gardening is a creative process that links the farmer to consumer. I enjoy the connection I have with agriculture when working in the Hoop House. I have had a blast working with Lisa, Laura, and Maddy in the Hoop House in starting off the season by planting “cool” season vegetables over the past few weeks. Believe it or not, it was so nice to return to campus covered in farm dirt after an evening of planting, watering, and feeding the cows and chickens.

What I find very satisfying is that Lisa is teaching Laura and me many important skills that can only be learned while on the job. Knowing how to work certain communication and business software programs will certainly be beneficial to me in my future job. I am so pleased with the program that Lisa has designed for us; it has the perfect balance of arduous business work and experiential farming learning.

Live. Love. Kale.


New Faces at the Farm – Lauren

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My name is Lauren and I am one of the new Food Farming and Marketing interns at Bakers’ Acres this spring! Let me tell you a little bit about myself:

I am currently in my junior year at the College of Saint Benedict, majoring in Dietetics. I love to eat, discover new food, and to learn about how food grows from the earth.

Food Around the World

Just recently, I traveled throughout Europe for five months and got a taste (literally) of the most flavorful food on the entire planet. My taste buds still reminisce of my last dish of carbonara from Rome, all of the delicious crepes from France, and my first taste of real Swiss fondue. The European culture showed me that the best food comes from quality, natural ingredients that are easily accessible from farmers markets in the community. I was living in a foodie dream world! I am so excited and beyond grateful to work with the certified organic produce from Bakers’ Acres and learn where quality food comes from in Central Minnesota.

Eating Seasonally Takes Discipline!

I want to use my internship to promote the development of more simplistic and sustainable food systems built on a “whole food” philosophy. The local food movement here sure is cooking (…pun intended!), so I’m looking forward to showing the local community the joy of not only knowing where your food comes from, but also what it means to eat seasonally and how to cook and make food that tastes delicious.

Longing for Food That Actually Contains Nutrients

I am interested in learning about sustainable food systems and how they work to benefit the public health of local communities. Everyone deserves to enjoy nutrient-dense food produced in the most sustainable way possible. We don’t all need to rely on conventional agriculture, the number one polluter contributing to climate change, and the processed, unhealthy, and inefficient food choices it offers.

Career Exploration through Food

Much of my life’s memories are surrounded by food, which has connected me with other strong passions, like my love for being outside. Any meal cooked over the campfire and enjoyed with family is always a delicious treat. My love of the outdoors and interest in the environment has led me to think strongly about future career goals. With a career working in food systems or nutrition-related field, I hope to shape incentives for future farmers to grow different crops in their rotations other than corn, soy and alfalfa, in order to restore the soil and provide more seasonal fruits and vegetables for the community.

On the Farm

I have been graced with the opportunity to work alongside Lisa Baker as well as my fellow Bennie, Laura. I look forward to the fun challenges of cooking recipes with Laura and working together to gather recipes for our customers’ CSA boxes, digging in the dirt this growing season, and more! Working with Lisa, I hope to gain perspective on her philosophy of growing quality, flavorful food and learn just how her decision to grow organically is supporting a greater effort to create a healthier, more diverse array of calories for our communities.


New Faces at the Farm – Laura

Food & Mental Health – Food is Medicine

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Hello everyone!

My name is Laura, and I will be interning for Bakers’ Acres this spring. I am a Saint Ben’s sophomore studying psychology and anthropology, and now, thanks to Lisa, I will be learning the ins-and-outs of organic agriculture and how food interacts with communities and peoples’ lives.

I was pulled into a world of thinking about my food choices when my dad was diagnosed with Multiple Sclerosis and Lyme’s Disease in 2009. I witnessed over the course of seven years just how much his diet played a role in his health. After a period of uncertainty, not knowing what to do next, how to help, or whether my dad’s quality of life was inevitably going to deteriorate, my mom met Doctor Vrchota, a practitioner of integrative and holistic medicine. She switched my dad to a specialized diet (organic foods that are gluten, dairy, and red meat-free) in hopes that it would decrease inflammation in the brain. This, coupled with a year of antibiotics, drastically improved his symptoms: body aches, irritability, brain fog, and the numb, tingling sensation in his limbs. I believe food saved my dad’s life. Food became his medicine.

Having experienced food in this way, I have naturally grown curious (pun intended) about what it could do for my well-being, as well as for the well-being of others. With a background in psychology, aspiring to work in a clinical setting, I see so much potential and value in understanding how food is integrated with the mind and body. This melds with my passion for teaching yoga as well . . .

. . . which brings me to one of the main projects that I’ll be working on this season, Yoga on the Farm! This is an event hosted at Bakers’ Acres on the afternoon of Saturday, April 23rd. All are welcome, and it’s especially encouraged for those who want to stretch out in the fresh air, maybe curl up next to some cabbage, and welcome in this year’s spring. Watch the farm’s social media pages and website for more info.

I will also work in the greenhouse, tend the cows and chickens, and learn marketing and communications skills. I will share my experience testing recipes for our customers’ CSA boxes. The plan is that I’ll cook a few recipes for myself and hopefully live to tell the tale!

I am anxious to see what this opportunity has to teach me and thankful that I get to learn from Lisa and work alongside my fellow intern Lauren. I am excited that I will be getting a hands-on experience, working outdoors, and growing crops with sustainability in mind. I can’t wait to be a part of the Bakers’ Acres team.


I am responsive!