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! 

Registration for the 2015 Season is now open! 
Visit Garden of Eve's registration page, select the UWS option, and join us.

If you're new to the CSA, please take a moment to look at our farmer's site and get the info about the farm and Community Supported Agriculture (CSA) here
If you're ready to sign up, please visit Garden of Eve's registration page here

We're so very excited to bring in the season with you!

Share List:
Vegetable Share: (Greens Care/Tips)  

Fruit Share(Fruit Care Tips)

Egg Share: 

Flower Share: (Flower Care Tips)

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: Leeks

Leeks are the perfect fall treat to show up in your share. Hailing from the onion and garlic family, they make a terrific base for all things cozy. While being sure to use only the white part of the leek, they can be added to anything an onion can. Give them a try in a quiche or a frittata, or make potato-leek soup! 

Paired with a cozy pair of warm socks and a good book, nothing could be better on a late October/early November evening.

Like Garden of Eve on Facebook!

Latest News from the Farm

November 2014: Last week of the CSA! Who can believe it? Thanks so much to all of our great members for your support. We feel good about the season which brought an unusual amount of 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 received our first fall frost on Saturday night which is on the late end of when we usually expect it.  The frost signals the end of the growing season for some things like tomatoes, sweet potatoes, beans, peppers and squash as well as many weeds.  It also helps to 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.  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.

In looking at some of the vegetables we are giving over the past couple of weeks and thinking what went into successfully growing them we can’t help to feel thankful for a great season.  The garlic you are receiving was planted last November and cultivated many times, then harvested in June, cured in July and August and stored in September.  The leeks we sent out last week were started in February and transplanted out in early May. Many will be in the ground all winter and harvested for winter share all winter through, til next May.  Kale was started in the greenhouse in July and planted in the field in early August.  Carrots were direct seeded in July and kept weed free for months so that they could finally be an edible size now.  Onions were started in the greenhouse in February, transplanted in April and then harvested in August and cured on drying racks and then moved to cold storage.  Winter squash was started in the greenhouse in April, transplanted in May, harvested and cured in September and then stored earlier this month.

 Past years have ended abruptly with hurricanes or nor’easters or both.  We are thankful for a nice even growing season.  Reflecting back allows us to celebrate in the success of the 2014 season and plan for next year.  Sharing the story of a growing season with you is what makes us different from most farms.  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! 

We’re gearing up for winter shares! Don’t forget to sign up for winter shares at at Riverhead, Roslyn, Glendale,  Bushwick, Williamsburg, or Kensington-Windsor-Terrace, till Nov 20. We are still looking for a Manhattan pick up location. Pick ups close Dec 1 and First pickup is Dec 7!

Returning member signups (with the usual returning member discount – you pay 2014 prices for 2015 shares!) will start soon – possibly as soon as next week online for most locations. You can get the returning member discount on your 2015 SUMMER SEASON vegetable share, combo, or vegeholic (there is no discount code for the winter share) by entering the discount code “RETURN WEEKLY” for a weekly/full share, and “RETURN BIWEEKLY” for the biweekly share (other share types had no or minimal cost increases so there is no discount). 

See you next year! (or in December!)

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