Shared Legacy Farms

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Shared Legacy Farms A 20 acre organic vegetable farm in Elmore, OH, re-connecting people to the story of food & farmers.

Kurt and Corinna Bench started their 20 acre certified organic vegetable farm in 2008 with 12 CSA customers. Today they serve nearly 400 households with their vegetable subscription boxes. You can also find their produce featured at high-end local restaurants and two farmer's markets. On our farm, we don't just grow you great-tasting veggies, but we teach you how to eat them.

10/15/2026

It's true... Turnips have a PR problem. 😂
Mention “turnips” and a lot of people immediately think: Nope. Not for me.

But if you’ve never had a fresh Purple Top Turnip, we think they deserve another chance. Purple Top Turnips have creamy white flesh with that gorgeous purple shoulder — and their flavor is earthy, slightly sweet, and a little peppery when raw. Cook them, though, and they mellow out and get sweeter.

🥔 Roast them with olive oil, salt + garlic.
🥣 Add them to soups and stews.
🥔 Mash them with potatoes.
🔥 Or cube them up and roast them until the edges get brown and caramelized.

And here's something a lot of people don't realize: the greens are edible, too! You can sauté them just like other cooking greens.

So maybe the turnip isn't boring. 😉💜

Want to know when turnips — and all the other vegetables we're harvesting — are available in our online farm store? 👇 Comment SUBSCRIBE below and we'll send you the link to join our Produce Availability List.

We've got some fun pop-up markets scheduled for this fall -- especially the big one before Thanksgiving. You don't want to miss out on that!

10/15/2026

Here's what's inside our Week 17 CSA Box!
Every week for 18 weeks, our CSA members pull up to their pickup site and take home a box of certified organic vegetables grown right here on our farm in Elmore.

And every week, the box changes.

We choose what goes inside based on what’s growing, what’s at its peak, and what we’re excited for you to eat.

This week’s box is a pretty great snapshot of FALL on an Ohio vegetable farm.

One of the things I love most about CSA is that you don’t have to figure out what to buy every week. We do the choosing for you. You just open the box and start discovering what’s in season.
And along the way, we help you figure out what to DO with all of it — with recipes, cooking tips, storage advice, and plenty of encouragement to try something new.

We’re almost at the end of our 2026 CSA season, which means we’re already starting to think about CSA 2027.

Our current members will get first dibs on their spots starting this Saturday. After that, we’ll open registration to our CSA Wait List on November 1st, before we open it to everyone else.

Want to be one of the first to know when spots become available?

Comment WAIT LIST below and I’ll send you the link to join our CSA Wait List.

Sweet potato harvest happened this past week! Yes, each spud is dug by hand -- kind of like hunting for treasure. The po...
10/15/2026

Sweet potato harvest happened this past week! Yes, each spud is dug by hand -- kind of like hunting for treasure. The potatoes have to cure for a few weeks for longer-term storage. We grew two varieties this year: a red-skinned/gold interior AND a purple skin/purple flesh variety. Both are incredibly sweet, and very good for gut health!

These are INSANELY popular, so if you want to have a chance at grabbing some, you HAVE to be on our email list. We'll be offering a couple of "Pop-Up" online sales (with pickups at our farm) this November, and these spuds will definitely make an appearance.

To get on our email availability list, comment the word "SUBSCRIBE" in the comments below, and I'll send you the email sign up form in your DMs. These are SO worth it... so comment below and follow the rabbit trail to get on our list!

10/14/2026

What is Farmer Kurt whispering?!... (can you tell?)
Kurt is harvesting mizpuna -- which is a type of cut lettuce for our CSA members. It has a bit of a spicy flavor profile. Reminds me of arugula. This greens harvester is a game changer! LONG ago, we used to harvest greens like this with SCISSORS. It took FOREVER. Then we found out about this tool. Yes, it costs like $300, but totally worth it.

This Saturday, our current CSA members will have the chance to re-up their membership for next summer. After the Early Renewal promo is over, I'll open the doors to the CSA Wait List to sn**ch any remaining spots on Nov. 1st.

If you want to join our family and have a secure, guaranteed source of organic veggies for next year, then GET ON THAT LIST. Just comment the word "Waitlist" below and I'll send you the email sign up form in your DM's.



SPAGHETTI SQUASH TIP: You might be cutting it the wrong way!Spaghetti squash was in our CSA boxes last week, and it is A...
10/12/2026

SPAGHETTI SQUASH TIP: You might be cutting it the wrong way!

Spaghetti squash was in our CSA boxes last week, and it is ALWAYS a member favorite. But did you know that if you want those nice, LONG spaghetti-like strands, you should cut your squash across the middle (around its “belly”) instead of lengthwise from stem to bottom?

The strands actually grow around the squash in rings — so cutting crosswise helps keep them longer! Here's one of the easiest ways to turn that squash into dinner:

SPAGHETTI SQUASH BOATS
Cut your spaghetti squash in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Roast cut-side down at 400°F for about 35–45 minutes, until you can easily pierce it with a fork. Let it cool for a few minutes, then use a fork to loosen those beautiful spaghetti-like strands.

Mix in your favorite pasta sauce and cooked ground beef or sausage. Top with mozzarella and Parmesan cheese. Pop it back into the oven until everything is hot and the cheese is melted and bubbly. And you get to eat it right out of the squash. 🙌

This is one of the things I love about CSA. You get vegetables like spaghetti squash at the exact time they're in season — and we help you figure out what to DO with them.
Recipes, cooking tips, storage advice, and a whole community of CSA members swapping ideas right along with you.

Think you'd like a box of locally grown, certified organic vegetables waiting for you every week next summer?

Our 2027 CSA is opening soon! Current members get first dibs, and then beginning November 1, we'll invite the people on our CSA Wait List to reserve the remaining spots.

Want to be on that list?

Comment WAITLIST below and I'll send you the signup link in your DMs. 👇

Give me 14 days, and I'll teach you how to use your Instant Pot.(Seriously.)If you own an Instant Pot that's currently c...
10/11/2026

Give me 14 days, and I'll teach you how to use your Instant Pot.
(Seriously.)

If you own an Instant Pot that's currently collecting dust because you're a little afraid to use it, I get it.

I remember looking at mine and thinking, “I have NO IDEA what I'm doing with this thing.”

All those buttons. The pressure. The steam. And that slightly terrifying moment when you're supposed to release the pressure.

But now? I use my Instant Pot several times a week. It has become one of my favorite tools in the kitchen. It cooks things FAST, it can function as a crockpot, and once you understand how it works, it's really not that complicated.

That's why I created my FREE 14-Day Instant Pot Challenge.

For 14 days, I'll send you one email a day with a recipe to try. We start REALLY easy.
I'll give you videos showing you exactly what to do. We'll learn the different functions and buttons a little at a time, and you'll actually PRACTICE using them.

Basically, I'll hold your hand through the whole thing.

By the end of 14 days, you'll have made a bunch of recipes AND you'll finally know how to use the darn thing without being afraid of it.

If there's an Instant Pot sitting unused somewhere in your kitchen, let's change that.

Comment INSTANT POT below and I'll DM you the form to join the free challenge.

You know what happens when you join a CSA?... You become a better cook. (I'm not kidding!)I can't tell you how many time...
10/10/2026

You know what happens when you join a CSA?...

You become a better cook. (I'm not kidding!)

I can't tell you how many times I've seen one of our CSA farm box members post something in our private Facebook group and thought, “WAIT. You can do THAT with butternut squash?!”

Case in point... These are all creations from our CSA community:
🧡 Butternut squash PASTA. (Homemade pasta, people!)
🧡 Butternut muffins.
🧡 Roasted winter squash.
🧡 Butternut squash chili.
And those adorable little butternut jack-o'-lantern slices! 🎃

This is one of my favorite things about guiding our CSA members: You don't just get a box of vegetables every week and get sent on your merry way to figure it out.

You join a community of people who are learning how to cook with the seasons right alongside you.

Our members share recipes. They post pictures. They ask, “What are you guys doing with this?” And then 10 other people jump in with ideas.

I've been farming vegetables for YEARS, and my own CSA members have made me a better cook because of what they've taught me.

And that's what happens over time.

You start out thinking, What in the world am I supposed to do with this butternut squash? And a few seasons later, you're the person making homemade butternut squash pasta.

That's CSA. ❤️

And if you've ever wondered what it would be like to join ours, 2027 CSA enrollment is coming soon.

Our current members get first dibs on their spots, and then on November 1, we'll begin giving people on our CSA Wait List a chance to reserve the remaining spots.
Want to be one of them?

Comment WAITLIST below and I'll send you the link to join the list in your DMs. 👇

There’s a lot more that goes into growing your food than planting, harvesting and putting vegetables in a box. Earlier t...
10/09/2026

There’s a lot more that goes into growing your food than planting, harvesting and putting vegetables in a box. Earlier this week, Farmer Kurt spent some time with our food safety inspector for our annual food safety inspection.

And this is something we're committed to doing every year.

Before inspection day, there’s a LOT of behind-the-scenes work happening around here — reviewing our procedures, updating logs, gathering documentation, checking records and making sure we can show that the food safety practices we say we follow are actually happening.

It takes time. It costs money. And it matters.

Because when you buy food from a local farm, you're putting a tremendous amount of trust in the people who grew it.

You're trusting us to think about things you may never see: the water we use, how produce is washed and handled, the cleanliness of our equipment and packing areas, worker hygiene, traceability, and what happens if there ever IS a problem.

Especially in a time when we hear about food-borne illnesses like Cyclospora making people sick, knowing how your food was grown and handled matters.

That's one of the reasons we're willing to go through this process year after year.
We want you to be able to know your farmer — and know that your farmer takes food safety seriously.

Want to know when fresh, certified organic produce is available from our farm?
Comment SUBSCRIBE below and I'll send you the link to join our Produce Availability List in your DMs. 👇

Did you know you can buy locally raised, pastured CHICKEN through Shared Legacy Farms?!Yep. You can. And it’s awesome!We...
10/08/2026

Did you know you can buy locally raised, pastured CHICKEN through Shared Legacy Farms?!

Yep. You can. And it’s awesome!

We partner with our friends Brian and Stacie at Anderson Farms in Bowling Green, who raise pastured chicken for our customers.

About once a month, we open up our online Farm Store and you can shop their frozen chicken by the individual cut — so you can grab exactly what your family uses:

🍗 Whole chickens. Chicken breasts. Thighs. Wings. Drumsticks. Backs (hello, homemade chicken broth!). Ground chicken. Sausages.

You don't have to buy a giant bundle or commit to a whole season. Just shop the cuts you want when it's "Chicken Week."

Our next chicken sale opens October 17th at NOON.

Want me to remind you when it's time to order? Get on our Store/Produce Availability List and you'll get an email when the Farm Store opens, along with the link to shop.

Comment SUBSCRIBE below and I'll send you the signup link in your DMs. 👇

P.S. If you've never made homemade chicken broth with one of those chicken backs... put it on your fall cooking list. SO good.

Let me teach you how to can your own food.Yes! I can help! (At no cost!)If you love the IDEA of putting up your own toma...
10/07/2026

Let me teach you how to can your own food.
Yes! I can help! (At no cost!)

If you love the IDEA of putting up your own tomatoes, salsa, pickles and garden produce (but you’re a little nervous about actually doing it)... I remember being there! I wanted to learn how to can so bad, but I was also nervous.

There were so many questions:
❓What kind of canner do I need?
❓Which jars do I buy?
❓What are all those little tools for?
❓How do I know I’m doing this SAFELY so I don't get botulism!?

I really just wanted someone to tell me, “Here. Buy these things. Start with this recipe. And I’ll show you what to do.”

So that’s what I created for all you aspiring food preservers out there.

My FREE Canning Equipment Checklist is a visual guide to everything you need to get started — including which jars to buy, which canner I recommend, the supplies you’ll need, AND some safe, no-fail recipes that are great for beginners.

And when you grab the checklist, I’ll also send you my free Canning 101 email tutorial, where I’ll walk you step-by-step through the process of canning your first batch. You get an email every day that guides you thru it, including video links!

You really CAN learn how to do this. And you don’t have to figure it all out by yourself.
Want the free guide?... (Go for it! I believe in you!)

Comment CANNING101 below and I’ll send the Canning Equipment Checklist to you in your DMs. 👇

Address

3701 S Schultz Portage Road
Elmore, OH
43416

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 7pm
Saturday 9am - 5pm

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