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.
July 20th, 2016
Mixed Zucchini and Summer Squash
Possible Additional Item TBD
New York State Cherries
1/2 dozen pastured eggs
Mixed Farm Flowers
- 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
These weeks are busy ones, after almost 3 weeks of hot very dry days and very little rain, we are moving irrigation pipe 7 days a week, to get water on growing crops and baby ones, just planted for fall harvests! Broccoli, new corn, lettuce, fennel, and more.
Our “Kids Cook” program is underway on Thursday mornings, and before you know it we will be celebrating our TomatoFest Aug 27-28! (Hope tomatoes are in before then!) We appreciate your support and hope you are enjoying the veggies. We're sending potatoes out this week. They are new potatoes still dug up by hand, small early in the season with many rows left to keep growing longer into the fall, which will be bigger for fall harvest. Potatoes, as the most popular vegetable in the US, are usually a CSA favorite. These little new potatoes don’t need to be peeled, just scrub gently and use whole or sliced! Same goes for the carrots, which do not need peeling.
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!