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! 

Share List:
(October 22nd, 2014)
Items may change slightly due to fluctuations at the farm

Vegetable Share: (Greens Care/Tips)  
Sweet Potatoes these are a fingerling type that are best baked on a cooking sheet with oil, just as sweet as large ones, easier to cook and you don't take the skin off
Collard Greens
Purple Bok Choi
Head Lettuce
Winter Squash

Fruit Share(Fruit Care Tips)
Yali Pears
Margie Apples one of the oldest known heirloom breeds, similar to a Russet, which has a rough, potato like skin and citrusy, sweet inside. Not usually as crispy as apples we are used to today, but very fruity and complex in flavor. AND possibly additional apples
Here is a cool video about Margil apples:

Egg Share: 
1/2 dozen pastured eggs

Flower Share: (Flower Care Tips)
Last week for flower share! 1 bouquet mixed flowers

Check our Recipe of the Week page!

Helpful Tips:
  • 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.

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.

Like Garden of Eve on Facebook!

News from the Farm

Sunday night we came close to a frost and just to be safe we spent Saturday scouring the fields for what will be the last of the tomatoes for the season.  We were pleasantly surprised in the quantity and quality of the tomatoes and will be able to give them out in this week’s share.  Many are blight resistant varieties and they did perform well under optimal blight conditions and still have green leaves while others planted at the same time don’t.  Also the cooler weather means sugars will not be as high as during the hot days of summer, but we are still happy to be eating fresh organic local tomatoes in late October!  


I think this is a good time to reflect on the value of a CSA share.  Our goal is to supply 7-10 different vegetable items per week. This week I took a minute to look back over the previous share lists from this summer. I see that we met that goal every week and gave as many 13 items during the peak of summer.  Overall we averaged over 10 items per week.   Our barn and coolers are really becoming full with beets, squash, cabbage, potatoes, onions and garlic! So we should have no problem finishing strong and continuing to supply good value.  This is certainly not the case with every CSA farm, even in this hurricane-free season. 


The reality is that we farm in one of the most expensive places in the country.  Last week talking to my sister and brother in-law, who own Mint Creek Farm in upstate New York and provide the beef and pork for the meat share, about land prices and taxes.  They were blown away that we pay 10 times the taxes for our house alone that they pay for a 55 acre farm.   


Last week I received a call from a daughter of a neighboring farmer who is starting her own farm delivery service in which she is looking to buy produce from farmers in our town, mark it up and bring it to NYC.  This is a growing trend. So far she has 15 people buying from her.  While she has been supplying conventional local produce she is getting requests for local organic goods.  She called us to ask about availability and prices.  I got to ask her some questions and began to think of the value of the share we are offering, compared to what she is charging for something that is almost exactly the same, but NOT organic. Her share also contains 7-10 items, and costs $40 per week. Ours is $24 and 100% organic vegetables. So we are happy to see that our members are getting good value in the marketplace. 


Thank you again, for supporting our farm - Farmer Chris

Visit Our Recipes Archive for Cooking, Storage Tips, 
and Recipes here!

Read this blog entry about cooking with CSA vegetables. 
Very instructive with good recipe links!

And read - 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