Nestled in the gentle Blue Ridge Mountains of Virginia lies a hidden treasure: Seven Springs Farm. This is a peaceful, wholesome place, cared for by seasoned, loving hands. The fertile gardens, the rolling fruit orchards, the expansive hay fields and cattle pastures, the crystal streams, and the clear, shimmering pond are all surrounded by the embrace of green forests.
In 1990, Polly Hieser and Ron Juftes, a landscaping partnership, bought the farm in Floyd County. Around that same time, they met Robyn Van En. In 1985, Robyn had created the first Community Supported Agriculture (CSA) in Massachusetts. Robyn had learned about community-based, organic food systems from Swiss agricultural pioneer, Jan Van der Tuin. Together, Robyn and Jan designed a business model for small farmers and the families they fed. They named it Community Supported Agriculture.
Polly and Ron were so interested in this concept that they dedicated their new land purchase to creating the first CSA in Floyd County. It was also the first CSA seen in the New River region.
This year, the Seven Springs Farm CSA celebrates thirty years of growing food for local families. Seven Springs Farm adheres to strict organic and regenerative practices of enriching the soil, using cover crops, compost, organic fertilizers, and natural pest management practices, as well as biodynamic techniques and rotational grazing.

Community Supported Agriculture is a special way to relate to our food. It’s based on the understanding that when we know where the things we eat come from, and we know the farmers who grow it, we care for our health and well-being in a more direct and meaningful way.
There is a big difference between going to a grocery store and grabbing a box or a can of processed food, and biting into a juicy tomato that was picked off the vine this morning at the crack of dawn. There’s no comparison in the quality and amount of life energy in the food. CSA is a relationship with the earth and with the people whose hands are in it every day. CSA participants know that their food is consistently fresh, local, full of vitamins and minerals, and vibrant with sunshine and rain.
One of the principles of the CSA model is that people who want good food are taking some responsibility for supporting the farmers who grow it. That’s why members make a commitment for a whole season. Most of the similar models that were developed in Europe and Japan were started by groups of consumers who wanted a source of good food and were willing to make a commitment to a farmer. The farmer, in turn, committed to growing the highest quality organic food for them. Keeping an organic farmer in business is a decision for the long term; ensuring good food for the future as well. It’s a profound investment in ourselves, in the farmers who grow our food, and in the community where we all live.
Here’s how it works. Families or individuals sign up to receive shares of the harvest. Members join for a season, receiving a bag of fresh vegetables every week. An assortment of five to seven different types of vegetable is distributed each week, changing as the season progresses. Spring season at Seven Springs begins with dark, leafy greens like kale, collards, rainbow chard, and salad greens, as well as scallions, radishes, and crisp, colorful varieties of lettuce. Then comes hardy broccoli, cabbage, baby carrots, and beets. Summertime brings cucumbers, tomatoes, peppers, onions, green beans, eggplant, potatoes, and summer squash. Autumn harvests last into December and feature root crops such as carrots, beets, onions, garlic, potatoes, sweet potatoes, winter squash, cauliflower, and a return of lettuce, greens, broccoli, and cabbage. Members can also order grass-fed beef and pastured eggs from neighboring Weathertop Farm. In addition to the nutritious and delicious food,
Seven Springs CSA also offers a unique cultural experience. The CSA is run by Polly, an experienced organic farmer, and her husband Nii Anang, a professional musician from Ghana. Polly’s love of African music and dance led her to him. Nii Anang came to Floyd with the Kusun Ensemble, a touring West African music and dance group. They performed at the first FloydFest and taught classes, which Polly attended.
Nii Anang immediately noticed what a talented musician and good person Polly was. They married, and now he farms alongside her. Polly is also member of Nii Anang’s African style folk band, Land of Joy. Indeed, Nii Anang’s musical influence brings a special, spiritual joy to the farm. His sweet, soft voice is often heard singing traditional African or gospel songs in the fields and in the food packing barn. Next to Polly’s small, strong frame, Nii Anang is a gentle giant; friendly, outgoing, and always helpful. The members all adore him.

Another unique feature of Seven Springs CSA is a program called Working Shares. Members can pay a discounted price in exchange for coming to the farm to help. Families are encouraged to bring their children. Although the working membership involves coming to the farm just one to three times over the course of the whole growing season, this is a profound experience for CSA members. They get to learn about planting and harvesting. They might help pick green beans, wash lettuce, or transplant seedlings. They may discover fragrant herbs, taste vegetables they have never eaten before, get wet and muddy, and feel the sunshine on their backs.
Children love to help weigh, bag, and distribute the harvest. “We love it too,” says Polly. “It’s wonderful to see a change in how people view their food. They appreciate it more when they’ve seen and experienced where it comes from. Children enjoy it, and can participate in the process. A three-year-old can pick up a sweet potato and put it in the basket, and they are so happy to help.”
Seven Springs CSA offers three sizes of memberships – small, medium, and large – to accommodate varying family sizes and dietary styles. Shares are priced on a sliding scale. Seven Springs gives a price range for each size of share, and members choose their price within that range. “The generosity of our members gives us extra money to offer discounts to some members who want healthy food but can’t afford it,” Polly explains. “This really helps our operating budget and enables us to maintain a low-income share fund. We want anyone who wants good food to have access to it regardless of their income.
We are so grateful for those who contribute at a higher rate. It’s real community spirit.” Polly continues, “Because our CSA is relatively small (80-100 members), we can adjust bags a little at harvest distribution when we know what a family likes. Someone may ask not to receive a certain vegetable. We will happily leave it out and add some extra of something else. I really like being able to accommodate our members this way. When there is a surplus, which happens every year with at least four to five vegetables, we offer it to the members. They let me know if they want it, and then get extra in their bag. “Some will take a basket of our blemished tomatoes and make sauce or freeze extra beans. I love seeing the food utilized, appreciated and loved. My ideal is that people pay what they can afford and get the vegetables they need.
“I love the CSA model,” Polly tells us. “It is so gratifying to do this work, get to know my members, and watch their children grow up eating our vegetables. I’ve made many friends.” To bring the wholesome, nourishing bounty of nature’s finest gifts from the fields directly to your kitchen all season long, talk to Polly about joining Seven Springs CSA. (540) 651-3226 or pollyhieser@gmail.com. Or visit 7springscsa.com.

Seven Springs CSA • 7springscsa.com Polly Hieser • (540) 651-3226 • pollyhieser@gmail.com