It’s not too late to get your fresh fruits, veggies, eggs and coffee! Sign-up has been extended until May 29 to fill up our remaining slots. Click here to sign up.
Peace everyone and welcome to the 2015 Sunset Park CSA season!!
We have an amazing season lined up for you and without further ado here are all the details:
We are super excited to continue to provide you with weekly and every other week vegetable shares from Mimomex Farm and egg shares from Tello’s Farm. If you are new to the CSA, please look at the Farmers section of the website for more information.
We are thrilled to have joined forces with a new fruit farmer this year, Hepworth Farms (www.hepworthfarms.com). Hepworth Farms has a diversified selection of fruit and uses an integrated pest management model for growing their fruit. The fruit share will be 22 weeks long and could include various berries, peaches, plums, pears, apples, cherries and possibly grapes. Fruit is priced at $1.00-$2.00 per pound.
Our end of the season coffee share last year was such a success that we will be offering it again and are so happy to continue working with Lofted Coffee. They offer high quality beans that are sustainably sourced, and they ensure the grower receives a fair wage. We will be offering weekly, every other week and monthly shares. The coffee you receive will be a rotation of different beans giving you the opportunity to try different flavor profiles. For more information about Lofted Coffee please see their website www.loftedcoffee.com
We are sad to report that Milk Not Jails will no longer be servicing CSA’s this year so we won’t be able to have a dairy share. We researched other possibilities for cheese and yogurt but were not able to find a match that worked. We could not find any other farmer who works with CSA’s to deliver milk. There are some buying clubs who drop off in Brooklyn. If any member would like more details, please email us and we will be happy to share what we learned.
This year our season will run from June 10 – November 4, 2015. Distribution will continue to be on Wednesdays from 5:30-7:30 pm in the rectory of St. Michael’s Church on 42nd Street between 3rd and 4th Avenues.
For 2015, the cost of a weekly share was increased $1.00 per share each week. The increase will allow Mimomex to pay their workers a living wage and compensate them well for all of their hard work and effort to grow, harvest and distribute the vegetables. We have offset some of the cost to the members by lowering the administrative fee paid yearly.
We continue to be committed to keeping the CSA open to all members of the Sunset Park community. Every full priced share includes a small contribution to our subsidy fund which enables us to offer subsidized prices to members who have lower household incomes. In addition to the fund created by share costs, we have also grown our subsidy fund through grant funding, particularly from the organization Wholesome Wave. This year, Wholesome Wave will not be offering CSA’s grant funding as they are focusing more on farmer’s markets. This leaves us with significantly less money in our subsidy fund. As you complete your sign up, please consider making an additional donation to our subsidy fund so that we can continue to offer subsidies at the same level as in previous years. Further, if you have any ideas for fundraising, we would love to hear them.
Upcoming CSA Events:
We will be having our Annual Spring Member Potluck on Sunday, April 19 at 2:00 pm at St. Michael’s Church in the rectory where we have our distribution. Mimomex Farm and Hepworth Farms will join us to talk about what’s in store for this season and Lofted Coffee will be on hand to provide a coffee tasting. This is a great opportunity to reconnect with each other and get rare time with the farmers to ask them all you ever wanted to know about farming.
Our first Farm Trip of the season will be on Sunday, May 3. If you have not been to Mimomex Farm, we can vouch that it is a special experience!
Please email us at firstname.lastname@example.org to RSVP for one or both events. More details will follow soon!
Please see the link below to sign up and to get more details on pricing and the membership agreement: (Sign ups end May 15th and will fill up fast!)
(we now accept QuickPay for folks banking with Chase)
If you have any questions, please contact us at email@example.com
We are looking forward to another great season with all of you!
We are hard at work planning for the upcoming season at the Sunset Park CSA- and we are excited to share it with you soon! Our goal is to begin sign-ups the first week in April, so stay tuned for an email from us. If you are new to the neighborhood or looking to join for the first time, all you need to do to get in on the action is to send an email to firstname.lastname@example.org to be added to our email list. You can also check back here for more details and links to join or follow us on our Facebook page.
You will also be hearing from us with information about the pre-season events we are planning: a potluck meal to (hopefully) meet some of our farmers and vendors and a trip to the farm. We will keep you posted!
In the meantime, we’ll get you in the CSA mood with these early season farm photos from previous years!
By Sarah Crowder
My defaults for pumpkin are either soup or pie, but this year I’ve been tucking in fresh pumpkin puree anywhere I can – oatmeal, mac and cheese, and, most recently, risotto.
Here, the pumpkin adds a subtle sweetness and complementary creaminess to risotto, while fried sage and pumpkin seeds toasted with fennel seed add another dimension of flavor and texture.
8 cups chicken or vegetable broth
1 tbsp olive oil
1 onion, diced
1 1/2 c arborio rice
1/2 c sweet vermouth
2 heaping c pumpkin puree
1/2 c grated parmigiano reggiano
2 tbsp butter
salt and pepper
roasted pumpkin seeds and fried sage, to garnish
Add the broth to a medium pot over high heat and bring to a simmer. Reduce heat to low to keep broth warm.
Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion and a pinch of salt, and saute until translucent. Add the rice and saute another two minutes. Stir in the vermouth.
Add a ladle full of broth to the rice. Stir often and continue adding broth as the rice absorbs each addition until the mixture is creamy and the rice is cooked but still a bit firm (al dente).
Stir in the pumpkin puree and cook until the mixture thickens. Stir in the cheese and butter until incorporated and smooth. Season with salt and pepper to taste.
Roasted Pumpkin Seeds
seeds from one pie pumpkin
1/2 tbsp brown sugar
1/2 tsp ground fennel seed
1/4 tsp salt
Preheat oven to 350 degrees F. Rinse the pumpkin seeds, then thoroughly pat dry with paper towels or a kitchen towel.
Add the pumpkin seeds to a baking sheet, sprinkle with the brown sugar, fennel seed, and salt and toss to combine. Spread evenly on the baking sheet and move to the oven.
Roast for 10-15 minutes, or until the sugar melts and the seeds begin to brown at the edges, stirring once halfway through.
12 or more sage leaves
Coat the bottom of a small saucepan over medium heat with 1/4-inch of olive oil. Once the oil is hot, add the sage leaves, about half at a time, and fry until deep green and crispy, about 1 minute. Use tongs or a slotted spoon to move the leave to a plate and immediately sprinkle with a generous pinch of salt.