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!
2016 Fall Shares are now available!
Please take a moment to look at our farmer's site and get the info about the farm and Community Supported Agriculture (CSA) here
Please note that due to fluctuations at the farm our list is not always accurate.
September 28, 2016
String Beans, Mixed Colors
NYS Concord Grapes
(Yes, they have seeds. But so tasty and great for making jam or jelly too!)
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.
Follow us on Twitter to be kept in the loop on CSA Ansche Chesed updates, tips, and last minute bonuses!
Veggie Tip: Swiss Chard
Swiss chard is one
of our favorite leafy greens! Heavily nutrient dense, they come in a range of
beautiful colors from fleshy white to fuchsia to sunflower yellow.
The leaf of this vegetable tastes similar to beet greens or spinach, while its
colorful stems have a slightly bitter and surprisingly salty taste.
This is one of the
few vegetables that people tend to recommend you boil before sautéing or adding
to a dish, as it cuts the bitterness and softens the stem. Start with the stems
for 10-15 minutes, and add the leaves for the last 5. Sauté with oil or butter,
and try sprinkling a little cheese on them!
Latest News from the Farm
The first cool weather of fall has arrived! Cool nights means that warm weather crops are slowing down, and we are nearing the end of tomato season. Cool weather also helps out fall crops like kale, collards, broccoli and cauliflower. The weather also makes it comfortable to work in the field as there is still a lot of work to get all the root crops out of the ground before the weather turns cold and wet. We spent 2 days last week harvesting winter squash and potatoes. The winter squash crop was very good and we finished up being able to put over 15,000 lbs of butternut, acorn, delicata, red Kuri, kabocha, and other squashes into storage! This means you will be seeing different types and colors showing up in the share in the coming weeks. We are also proud to announce Long Island’s only organic pumpkin U-pick pumpkin patch! Please visit the farm and tell friends who want to celebrate an organic Halloween!
With two months to go in the “summer” and “fall” share, we are already thinking about Winter Shares. Winter Share is once a month pick up, on Saturdays only, Dec-May. We hope to open sign ups in the next few weeks so details will come soon!
We have a lot of fun events at the farm this fall. Our new “Kiddie Korral” play area is free for all CSA members, so come on down (let them know at the register) ! It includes hayrides and pony rides (weather permitting) 11-4 on weekends. October 24-25 is our annual Oktoberfest, which will feature live music and Free Admission!
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!