I’m determined to grow more food this year. We just put a little addition on our vegetable garden and I’ve carved out an area for perennial herbs. I have 150 seedlings inside the house (where they are all going to go, I have no idea).

But despite this exuberance, I am still entertaining the idea of joining North Tabor Farm’s new summer CSA. I’ve also just returned from picking up my order at Ghost Island Farm (shiitakes, spinach, cabbage and half and half) and stopping at Grey Barn to purchase some of their new young cheddar cheese and my favorite Bluebird. And that’s all after my Friday afternoon shopping at Morning Glory Farm.

Actually, I’ve just heard that Morning Glory will announce on Monday a new pre-order system (with curbside pickup) in addition to a CSA program with different share options. And did you know that Beetlebung Farm has an online order form, now, too? And that MV Mycological will deliver their mushrooms right to your Island door? And that North Tisbury Farm and Market is growing more food?

In case you, like me, are interested in eating more local food this year, I thought I’d give you a rundown of what I know so far about direct farm-to-customer sales for the summer of 2020 (exclusive of the West Tisbury Farmers’ Market, which opens June 13 at its new location, the Ag Hall). Protocol and online ordering is slightly different at each farm. To stay informed, your best bet is to follow each farm’s Instagram or FaceBook account.

Coco Brown organizes pick up at Ghost Island Farm. — Jeanna Shepard

Ghost Island Farm on State Road in West Tisbury is open every day now, but you must pre-order online at ghostislandfarm.square.site. After placing your order (and pre-paying), wait for a phone call from the lovely Coco Brown, a longtime-employee. You will get a confirmation email that gives you an approximate time that your order will be ready, but the farm requests that you wait to pick up until you get the phone call. The orders are all neatly bagged at the back of the farm stand, and when you arrive, Coco (or another employee) will place yours on a table in the parking area. Hop out of your car, grab your bag, and you’re good to go.

You can also opt to become a member of the Ghost Island co-op by depositing some funds up front. A co-op bonus: pick your own flowers during the season.

Beetlebung Farm, in its second summer under the management of The Farm Group, is offering two ways to shop this summer. Their farm stand opens this Saturday, May 23. You can visit the stand to browse and shop (following posted guidelines) any day except Friday. Friday is reserved for picking up prepaid orders (the second option), which you can place at beetlebungfarm.square.site any time between Sunday at 7 a.m. and Thursday at noon. Right now Beetlebung has vegetable starts for sale on the Square site — some of the bounty from farm manager Robin Hackett’s packed greenhouse full of seedlings that will soon transition to the fields.

North Tabor Farm in Chilmark will be offering two new ways to buy their produce this year. The first is weekly produce bags. On Mondays the farm will post the contents of the week’s bag on social media, and orders must be placed by Wednesday at 5 p.m. and picked up at the farm stand Friday or the West Tisbury Farmers’ Market on Saturday. The second option is a 10-week CSA. The farm has a new website, northtaborfarm.com, and Pay Pal is in place, but the best way to stay updated is to sign up for their newsletter. Spots in the CSA are limited; email northtaborfarmmv.gmail.com. The farm stand is also open from 8:30 a.m. until dusk and currently has lots of vegetable starts. North Tabor is also working on building a new enclosed farm stand — exciting news.

Time to plant the seedlings. — Jeanna Shepard

North Tisbury Farm & Market will open on Friday and be open every day from 8 a.m. to 5 p.m. with many new initiatives in place. An online ordering system for curbside pickup will go live on Thursday evening at northtisburyfarm.com. You can also stop by for pastries, coffee, Maison Villatte bread, and more staples — the Dutch doors on the side will be open to fill those orders. You can also call ahead with small orders. Proprietor Rose Willett is particularly excited about a new farming initiative — she has leased the old Whippoorwill Farm land and will convert it, in half-acre increments, to regenerative (no-till) organic farming methods. Her farm manager is Rebecca Sanders.

Slip-Away Farm on Chappy has already sold all of the shares to their season-long flower and bread CSAs, but they still have openings for their Summer 2020 vegetable CSA. Visit slipawayfarm.com\csa for more information. Or go to slipawayfarm.com\shop to order a one-time purchase of a box of vegetables (packed and ready for you to pick up at the farm stand on Chappy) or a large bundle of flowers.

Island Grown Initiative has announced a season-long CSA that will run from June 18 to October 22. Shares will include herbs and vegetables grown both in the greenhouse and in the fields, now managed with regenerative agriculture, at the Thimble Farm Hub. Visit igimv.org for more information.

Details about Morning Glory Farm’s new pre-order and curbside pickup system will be available at morninggloryfarm.com on Monday. It’s also a good idea to subscribe to their newsletter for frequent updates. The farm stand will continue to be open; current hours are 9 a.m. to 5 p.m., Tuesday through Saturday, with senior shopping hours 9 a.m. to 10 a.m.

In addition to farm services, there are other new ways to get fresh produce. MV Mycological will deliver their Island-grown shiitakes right to your door with a minimum order of 2.5 pounds. Visit mvmycological.com for more information. Caterer Jan Buhrman is offering grocery bags stuffed with, among other things, fresh produce, eggs, spices, salad dressings, and more. Visit kitchenporch.com/grocery to order. A brand new provisioning service, the Port Supply Company (theportsupply.com) aims to connect Island restaurants, artisans, growers, and customers in a way that is low-cost for producers and low-contact for customers. Expect to see more meal kits coming from restaurants in addition to hot and cold take-out.

There’s no doubt that more innovation is on the way from Island farms, growers, artisans, and food folks, but just to be on the safe side, I think I’ll add just a wee bit more space on to my vegetable garden.