Become a CSA Member this September

Become a CSA Member this September

Upcoming Events

Farmer’s Market — Wednesdays, 11am to 3pm
*Location changed to the Pittman Courtyard
September 2nd and 9th
Drop-In Volunteering — Friday, September 5th, 1pm to 4pm
Fall CSA Registration — ON NOW, APPLY TODAY
Monday On-Grounds Drop-In — Mondays, 12.30pm to 2.30pm
Drop-In Volunteering — Friday, October 2nd, 1pm to 4pm

Wow! Did summer ever fly by fast. I can’t believe fall (and school) is just around the corner. But do not fret, there is still tons of opportunities to get involved with Rye’s HomeGrown or to buy our tasty produce at the market. If you are interested in participating in our working member Community Supported Agriculture (CSA) Program, we are still looking for a couple more eager urban agriculture enthusiasts to help out.

If you are interested in helping out in the gardens and getting weekly harvest boxes joinRye’s HomeGrown as a Member Farmer!
What: Working Member Share of our weekly CSA basket
When: September to November (10weeks)
How it works: Member Farmers spend 3hrs/week in the garden (or market) to help with the harvest and general farm upkeep (weeding, planting, watering, etc.) and receive a CSA basket of food at a reduced rate of $5.00/week (regular CSA price $25.00). This fall we will also be including a market shift on Wednesdays for those who want to get involved with Rye’s HomeGrown, but who do not necessarily want to get their hands dirty. In addition to receiving a basket of fresh produce each week, it’s a great opportunity to learn more about urban agriculture and develop skills as a grower.
Program cost:
Registration Fee: $25.00
CSA Basket: 10 weeks x $5.00 = $50.00
Total Fee: $75.00
To apply, email Cindy at and tell us:
1.    Why you want to participate in the program
2.    Your past gardening experience (if any) or related outdoor experience
3.    Some info about yourself; department at Ryerson (if any), field of study, profession, interests…
4.     What session are you applying for: Summer and/or Fall
5.    What weekly shift you can commit to (if you have alternative availability, rank your choices with number 1 being your preference):
Monday 1pm-4pm | Wednesday 8am-11am | Wednesday 12.30pm-3.30pm | Friday 9am-12pm

Get your applications in ASAP, shifts start this week and next!

It has been a bountiful month, as predicted, and we can’t wait to see what September brings us. Along with the CSA member farmer opportunity, there will also be several other volunteer opportunities in the upcoming months, starting with our First Friday volunteer drop-in this friday, September 4th. If you are interested in coming out, you can meet us at the loading dock (large garage door) at the back of the George Vari Engineering and Computer Sciences Building (ENG). If the on-ground gardens are more your style, you can swing by and see Spencer who will be hosting his weekly Monday Drop-Ins in the Gould Street Garden until the end of September. Check out the flyers at the bottom of the newsletter for more information.
Have you seen the on-ground gardens lately? They are looking wonderful thanks to all of our loyal volunteers. Special thanks to Kate who painted some beautiful signs for Gould and Pittman (as seen above). Check out below to see some of the on-ground gardens.

Among all the options we have at our market table, it’s hard to believe we do anything else at Rye’s HomeGrown…but we do. We were delighted to have Meal Exchange and USC Canada – Seeds of Survival up on the Pringle Environmental Green Roof last week. It was a great opportunity collaborating with Meal Exchange and we appreciated working with urban agriculture and green roof enthusiasts. It’s amazing to see how many people share our passion for all things green, especially those that are edible.

With last month’s First Friday having passed, we closed out #RHGeats photo competition. We are pleased to congradulate Maya (@octobersmaya) who claimed the harvest basket prize!

Hope all of you farmers are ready for the start of school. Get ready to buckle down and get back to the grind stone. And if you need an extra brain boost, we’ve got you covered — Kale, microgreens and mustards for the win.

This Week’s Feature Edible: Eggplant
Marinated Eggplant

     Marinated eggplant works well as an antipasto along side an array of olives, grilled veggies, artichoke hearts and what ever else your little heart desires. I also love the addition of marinated eggplant on top of a simple margarita pizza. Because the eggplant is so soft after it’s marinated, it works really well on pizzas, as well as on garlic toast or in a sandwich.


  • 2 large Italian eggplants or about 6 Japanese eggplants
  • 1/4 tsp coarse sea salt
  • Red chili flakes, to taste
  • 4 large cloves of garlic
  • a handful of fresh cilantro (large stems removed, washed)
  • 3 Tbsp red wine vinegar
  • 1 cup olive oil, or as needed


  1. Preheat the oven to 450°F/230°C
  2. Wash and trim eggplant. Slice eggplant into quarters lengthwise (halves if using Japanese eggplants), then cut into half inch slabs lengthwise
  3. Finely slice or mince garlic and roughly chop cilantro
  4. Oil a baking sheet with olive oil and lay out eggplant. Sprinkle with coarse sea salt.
  5. Roast eggplant in 450°F oven for 30-40 minutes, until eggplant is lightly browned and dry looking
  6. Let eggplant cool to room temperature
  7. Layer half the eggplant in a 8″ round glass or ceramic dish without overlapping
  8. Sprinkle with half the garlic, red pepper flakes and cilantro and drizzle with vinegar
  9. Layer in the rest of the eggplant and sprinkle with the remainder of the garlic, red pepper flakes and cilantro
  10. Drizzle with olive oil until almost covered
  11. Cover the dish and refrigerate for at least 12 hours
  12. Let come to room temperature before servin

This recipe has been reproduced with permission from NoEmptyFridge. 

Copyright © 2015, Rye’s HomeGrown, All rights reserved.

Our mailing addresses are:
For general inquiries:
For information on tours: