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 Winter Shares are now available from
Garden of Eve Farm

Ansche Chesed is not involved in Garden of Eve's Winter Farm and will not be available for registration questions, 
but we greatly encourage our members to join!

Details below in "News From the Farm"

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

A Suite of Ideas for Autumn Fruit: Hot, Cold, and Preserved!

Join us for our next special event on Wednesday, 26 October, from 7-8pm at a kosher kitchen near Ansche Chesed.  Learn how to make stewed and dehydrated fruit, fruit sorbet, and jam, using apples, pears, and plums!  


Stay updated on events our Events page.

Please note that due to fluctuations at the farm our list is not always accurate.

Share List: 
October 5, 2016

Vegetable Share: (Greens Care/Tips)
Broccoli Raab
(Note: Our broccoli raab is usually more leaf than bud. 
Since it is in the mustard family, the leaves have a nice, spicy, semi-bitter taste.
Nice sautéed with a little garlic, and if you let it sit in the fridge for a day the flavor mellows slightly.)
Sweet Potatoes
Napa Cabbage or Bok Choi
Spathetti Squash or Acorn Squash
Mixed String Beans
Broccoli, Cauliflower, or Romanesco (a broccoli-cauliflower cross - tasty!)
Head Lettuce or Salad Greens

Fruit Share
Autumn Crisp, Crisipin, or Honey Crisp Apples

Egg Share:
1/2 dozen pastured eggs 

Flower Share: (Flower Care Tips)
Last Week for Flower Share!
3 pots of organically grown fall Mums.
They can be kept in the pots as decoration, or planted in a garden. They will most likely come back next year!

FALL WEEKLY FLOWER SHARE PEOPLE: You paid for 8 weeks of flower share (4 weeks for biweekly flower share members) and this is week 7 for you, so we will send DOUBLE flowers this week for you! (biweekly fall flower shares pick up single flower share like normal this week)

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.  Thank you for your understanding.
  • Don't forget to bring BAGS! We at CSA Ansche Chesed love our planet, and know you do too.

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

We are coming close to getting our first frost of the season, and it seems an apt time to reflect on the value of a CSA share.  Our goal is to supply 7-10 different vegetable items per week. This week I took a minute to look back over the previous share lists from this summer. I see that we met that goal every week and gave as many 13 items during the peak of summer.  Overall we averaged over 10 items per week.   Our barn and coolers are really becoming full with beets, squash, cabbage, potatoes, onions and garlic! So we should have no problem finishing strong and continuing to supply good value.  This is certainly not the case with every CSA farm, even in this hurricane-free season.  We do take a fast look online at some other CSAs and often we see that they are giving out 4-5 items, in the same quantities we are giving out 9+ items.

Thanks to you, our actual CSA customers, we are able to avoid wholesaling, so that we can make a living wage from growing these vegetables. The reality is that we farm in one of the most expensive places in the country.  Our relatives in upstate New York are amazed that we pay 10 times the taxes for our house alone that they pay for a 55 acre farm.  But we love Long Island, which has some of the best soils in our country, and a great climate for growing.  Thank you again, for supporting our farm - Farmer Chris

Sweet potatoes that were harvested this past week are being cured inside our now-empty greenhouses, so that they will store longer – and then we’ll be giving out about 6 lbs per person (across various weeks) by the end of the season! (And they will be in the winter share.)  We plan accordingly with extra crops just in case of natural disaster, but since (uncharacteristically) we have not had one, you get to eat these extra veggies instead of the hurricane!

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!