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!
Welcome Back to the 2016 Season at CSA Ansche Chesed!
Please take a moment to look at our farmer's site and get the info about the farm and Community Supported Agriculture (CSA) here
June 22nd, 2016
Please note that due to fluctuations at the farm our list is not always accurate.
Mixed Zucchini/Summer Squash
Sweet Salad Turnips (nice sliced raw like radishes and can also be stir-fried)
Garlic Scapes (A perennial favorite! Great chopped, sautéed, with zucchini and a little soy sauce. Or make a pesto!)
Snow or Snap Peas
Bok Choi or Kale
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. Thank you for your understanding.
- Don't forget to bring BAGS! We at CSA Ansche Chesed love our planet, and know you do too.
- Need to swap your A or B pickup? See our share swap forum and post your request.
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Veggie Tip: Garlic Scapes
Garlic scapes this week!! Garlic scapes are the stalks of garlic plants. The stalks
appear during early maturation and are normally harvested soon after forming,
since leaving them pulls resources away from the garlic bulb.
Garlic scapes are delicious sautéed in olive oil accompanying
potatoes or pasta, or a lovely addition to a stir-fry. Try chopping them up in
scrambled eggs or in a frittata as well. They are also spectacular thrown on the grill!
Scapes can even make an interesting floral arrangement! They
last quite a while and the head keeps swelling until they actually even flower
Latest News from the Farm
To plant crops so that they will be ready for some of our first CSA harvests, we watch the weather carefully in the early spring, get into the fields to get the soil ready at the very first moment possible, pre-grow transplants in our heated greenhouse, cover them with row cover (like a bedsheet) that blows away during every spring storm, water them, weed them, and watch over them like little babies. Our farm is really focused on making sure our CSA customers get a nice quantity and variety of produce, all season long, and we hope you enjoy the peas and zucchini this week!
Also this week we hope to give basil, which is very difficult to keep crisp post-harvest. As many of you know, it can’t be refrigerated without turning brown, but in the heat it also wilts. So, your basil is likely to be somewhat wilted when you get it. When you buy it in the supermarket, it’s packed in an individual plastic container with a special little moist pad to keep it perky – and do you really want us to use all that packaging that you will just throw away? To perk it up, re-cut the stem slightly and place in a glass of water on the counter, it should be good for 3-4 days. If you won’t be using it within that time, put in a plastic bag and freeze it for future use. Just remember that wilted does not mean the produce is old - it’s hot out there! Don’t you feel wilted sometimes? I know we do. Wilted does not mean ruined – or rotten.
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!