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 to the 2015 Season!

Please take a moment to look at our farmer's site and get the info about the farm and Community Supported Agriculture (CSA) here

Share List:
November 18th, 2015
Please note that due to fluctuations at the farm our list is not always accurate.

Vegetable Share: (Greens Care/Tips)
Kale or Collard Greens
Head Lettuce or Salad Greens
Wild Arugula
Napa or Green Cabbage
Sage (classic Thanksgiving herb)
Winter Squash or Pumpkin

Fruit Share(Fruit Care Tips)
Apples (some fresh eating and some baking or sauce varieties)
Bosc Pears

Egg Share:
1/2 dozen pastured eggs 

Flower Share: (Flower Care Tips)
See you with flowers in the spring!

Check out 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.

Follow us on Twitter to be kept in the loop on CSA Ansche Chesed updates, tips, and last minute bonuses!

Veggie Tip: Beets 

Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel off as an oversized sweater. Roasted beets are particularly delicious in beet salads.  If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use.  Rinse any dirt or debris from the beets—some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375°F (note: beets are fairly flexible veggies, if you have something else in the oven at anywhere between 325° and 425°, beets will happily roast up at that temperature alongside what you're already cooking, it just will take a bit longer at lower temperatures).Drizzle the beets with a bit of oil before roasting. I like to use olive oil, but grapeseed oil or canola oil work just fine, too. Sprinkle the beets with salt, too, if you like. 

Note: If you're planning on making a salad with the roasted beets, feel free to use plenty of oil here—you can use the beet-infused oil in the dressing when they're done roasting.

Latest News from the Farm

Last week of the CSA! Who can believe it? We hope these vegetables make it onto your family’s Thanksgiving table and your own connection to our farm adds to your own Thanksgiving celebration!

Thanks so much to all of our great members for your support. We feel good about the season which although it brought 6 weeks at the height of summer with no rain, we were equipped for this with lots of irrigation and were able to provide bounty, for a very long season. We tried to give out as much produce as you could handle, hopefully you were able to use it all!  We will be sending out some online surveys to you, to get your feedback on this season, and ideas for the future. We appreciate your response, in advance.

FALL SHARE WEEKLY subscribers – don’t forget to pick up your extra box this week! (site coordinators – see names for YOUR SITE at the BOTTOM OF THIS EMAIL)

We started many of the crops you are receiving now, way back in February, or April, or July.  Our farm apprentices who started in August and September are tired, the crew who started in February is tired, and Chris and Eve, who are finishing our 15th year, are tired. Modern farming involves not just growing the crops, but so many details about handling, distribution, storage, certifications, permits, and more. However, at Garden of Eve, things have barely slowed down, as we get ready for the winter growing season and our many winter projects.

The frosts we receive in the fall actually enhance the flavor of many other crops like kale, cabbage and carrots.  When these plants get hit with frost they produce sugar to protect them from the winter weather.  That is why the greens that are given out this time of year, and in the Winter Share, are so delicious. It is a real treat to have these vegetables harvested at this late stage of the season, instead of those from grocery stores, which are ripened in warmer growing regions and as a result don’t have as full flavor.

We’re gearing up for winter shares! Don’t forget to sign up for winter shares at at Riverhead, Roslyn, Glendale,  Bushwick, Williamsburg, Manhattan, or Kensington-Windsor-Terrace, till Dec 1 and First pickup is Dec 5!

These are some of the items that are likely to be in the December Winter share: Kale; Spinach; Swiss chard; Onions; Fingerling potatoes; Garlic; Squash; Mesclun mix; Radishes; Popcorn; Broccoli; 2-3 dozen eggs; Turnips; Broccoli; Broccoli raab.

Returning member signups (with the usual returning member discount – you pay 2015 prices for 2016 shares!) will start soon. We will send you an email with the discount code and signup link within 2 weeks!

Like Garden of Eve on Facebook!

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!