Community-Supported Agriculture (CSA) is a mutually beneficial partnership in which urban consumers receive fresh, organic vegetables while sustaining the livelihoods and stewardship of regional farmers. In a CSA, the farmer pre-sells shares; the money goes to the cost of growing, distributing, and paying the farmer a living wage.
Members of the CSA at Ansche Chesed have the option of purchasing vegetable, fruit, egg and fresh flower shares from The Garden of Eve -- a certified organic farm on the east end of Long Island. To further education and awareness of food issues, we also organize events and workshops for members throughout the season.
This year marks a milestone: 10 years of the CSA at Ansche Chesed. We were Garden of Eve’s first CSA and the very first Hazon-sponsored CSA in the country!
On the following dates, pick-ups will be moved to Tuesdays to accommodate the Jewish Holidays: 9/23, 10/7, 10/14
Please join us for the Inspiration for Autumn Fruit Event
This Wednesday, October 1, 7-8pm at Ansche Chesed Kitch
RSVP at email@example.com
Read our Events
page for more info and our flier!
(October 1st, 2014)
Items may change slightly due to fluctuations at the farm.
Acorn or Sweet Dumpling Winter Squash
1/2 dozen pastured eggs
- Swap Box: If there is a vegetable or fruit you just don't want - drop it in the swap box and take something out you would rather have. Do NOT take an extra share of something from the tables!
- Pick up hours are 5:30 - 7:30 PM at Ansche Chesed. Please do not come early unless you are a volunteer. We need the time to set up signs and supplies. Thanks.
- DON'T FORGET TO BRING BAGS.
- Need to swap your A or B pickup? See our share swap forum and post your request.
Veggie Tip: Broccoli
With the harvest at our door, you might begin to find your bounty a little overwhelming this time of year - isn't it wonderful? Try chopping up your more solid vegetables as soon as you get them home and throwing them in the freezer. They will retain their nutritional value, you will have less work to do in the future, and they will keep infinitely longer.
Like, for example, with broccoli! Nature's most versatile vegetable, you can use every part of it. Broccoli's a family favorite and great in stir-fries, pasta, soup, frittatas, and almost anything else. It can be fancy or comforting, and works roasted, boiled, sautéed, fried, or even raw! Also, when we get broccolis with their leaves still attached, definitely try sautéing the leaves in some garlic and oil with or without the broc-stalks. Broccoli leaves are delicious and shouldn't go to waste.
Tonight try pre-cutting your broccoli and freezing it. Next Friday when you're short of ideas and out of share goodies, you will thank Eve for having broccoli mac'n'cheese at your fingertips.
News from the Farm
Farm News: Shanah Tovah to all those who celebrated (and continue celebrating) the Jewish holidays.We are hosting a Gleaning of the field on on Sunday October 19 from 10am-12pm. This is a free event (does not require RSVP) we host several synagogue groups who come out and harvest crops that are not saleable or have been left behind in the fields. Usually several hundred people come out, and about a thousand pounds of produce are donated to Island Cares Food Bank.
We are feeling relieve to make it to October and still have tomatoes! We have had late blight on the farm since July but by using our 13 years of crop management experience and organic disease control methods, we managed to have a full harvest despite this challenge. We know our CSA members like their tomatoes!
Visit Our Recipes Archive for Cooking, Storage Tips,
Very instructive with good recipe links!
And read www.farmincityfolk.com - a blog written by CSA Ansche Chesed member Maggie Tauranac about how she and her partner support farms in the city and what they cook with their CSA!
CSA at Ansche Chesed Testimonials
"Now, happily situated in NYC, and influenced once again by our friends raving about the various NYC CSAs, we decided to set aside our bad memories and give it another go, but only after checking and double-checking what vegetables had been delivered in previous years through the same CSA. We've been happily surprised, though I'm now better prepared with cookbooks, a host of vegetarian blogs, and a CSA that actually provides what we consider more standard fare with a little bit of adventure thrown in..." Read more from CSA member Carla Fisher, and others