Member Sign Up for 2014 Season

Welcome to the Sunset Park CSA! Shares are now available for the 2014 season. The Sunset Park CSA partners with two farmers – MimoMex Farm to bring you fresh vegetables and orchard fruits and Tello Farms to bring you fresh eggs. In addition, Sunset Park CSA Members can also purchase Dairy Shares directly from our partner Milk Not Jails. The deadline for the purchase of a Dairy Share is May 15, 2014.

To join the CSA and purchase Vegetable, Fruit and Egg Shares, Member Sign Up 2014

Optional Dairy Shares may be purchased directly from Milk Not Jails.  Members must purchase a Vegetable Share in order to purchase any of the optional shares (Fruit, Egg or Dairy).

To learn more about the CSA, please visit our Frequently Asked Questions. If you have additional questions after reading this information, you can email us at sunsetparkcsa(at) Please sign up for the CSA as soon as possible but no later than May 15, 2014. CSA shares are available on a first come, first served basis. The prices listed are for Plan A and Plan B options. Plan B provides subsidized shares to members with income within a specified range. Please visit our “Join the CSA” page to learn if you qualify for a Plan B share.


2014 CSA Shares!

The 2014 summer season is growing closer every day.  Shares in the Sunset Park CSA for the 2014 season will go on sale in the next few days.  This year our shares include Vegetable, Fruit, Egg and Dairy shares.
Keep in touch with us through this web site or through our Facebook page to find out when shares go on sale, or join our mailing list by sending us an email at sunsetparkcsa(at)


Throwback to 2013: Fermentation Workshop

Happy New Year Sunset Park CSAers!! Who is already getting excited for the 2014 season? I know we are! As we prepare for the year ahead, we will be doing a series of posts about some of the highlights of 2013. Our first installment documents our very first Fermentation Workshop. Very many thanks to our member, Carl Gambrell, for writing this article about the workshop.


Bread, cheese, wine, beer, cider, pickles, sauerkraut, kimchi, salami, miso, tempeh, soy sauce, vinegar, yogurt, kombucha. Most people consume fermented foods and drinks every day. Fermentation makes foods more nutritious as well as delicious. Microscopic organisms (“good bacteria”) transform food and extend its usefulness. Preserving the harvest and eating foods that are rich in healthy probiotics has been something humans have been doing for thousands of years.

On Saturday, September 21, the Sunset Park CSA held a fermentation workshop led by Michaela Hayes, owner of Crock & Jar, and organized by CSA core member Jen Wittlin. Michaela taught members the basics of lacto-fermentation, the simplest type of fermentation, and covered two different methods, each technique historically rooted in the German and Lower East Side cultures. She also provided us with a recipe for sauerkraut and dill pickles.


After Michaela showed us how to make dill pickles and explained how that
process differs from pickling sauerkraut, we got to get our hands dirty and make our own sauerkraut.

For our hands-on lesson, Michaela demonstrated the process of selecting a cabbage and preparing the vegetable for pickling. We paired up, cut out the main stem and base of the cabbage, shredded the rest of the vegetable, and put it in a bowl to knead. We saved the thicker outer leaves to fold into a protective layer over the shredded cabbage.


After adding mineral-rich sea salt, some spices (pepper flakes and turmeric), we massaged the cabbage, salt, and spices until a juicy brine was created with the water content of the vegetable. We added half of each cabbage and all of the brine into our canning jar and pressed the cabbage until it was completely submerged in the liquid, then added our folded outer leaf as a barrier from any airborne bacterias that might contaminate the pickling process.


We put a protective ziplock bag over the cabbage leaf, then partially filled another plastic ziplock bag to act as a water weight and pressed this down into the mixture. And that was it! Each participant was able to take home a jar of their own sauerkraut to let ferment for the next three weeks.


And now that it’s ready, it’s delicious!

This was a great workshop for people interested in preserving more of our CSA bounty,
and I look forward to additional educational workshops from the CSA in the future. This was a fun and easy way to learn about fermentation and hopefully will make you think twice about putting that cabbage in the swap box on pick-up days.


There was a $5 materials fee to enroll in the workshop. The class was limited to 12 people so register early if you’re interested in one of these workshops in the future. Email the core group at for more information.

Crock & Jar:

Kale with Bacon and Honey, Inspired by Sidecar in Brooklyn

One of my favorite neighborhood places for late-night eats is the restaurant and bar Sidecar in Brooklyn. The kitchen is open until 4 AM and it offers so many better options than all-night diner food. I was recently with a friend for cocktails and even though we’d enjoyed an extremely satisfying meal at another restaurant just several hours before, the scent of bacon and honey wafting through the air was enough to make us ask what was being made. It was kale with bacon and honey and we immediately ordered it, ignoring our already full stomachs. It was worth it. The wilted kale in a small amount of broth mixed with the crisp salty bacon and smooth sweet honey provided the perfect combination of textures and flavors, satisfying nearly every late-night craving someone may have. I decided that I needed to attempt my own version of it and luckily enough I had just received kale in my CSA share. The next day I experimented, coming up with what I consider to be a pretty decent imitation of Sidecar’s version. If nothing else, I managed to create that same mouth-watering scent—my mother and sister walked into my apartment right when I finished cooking and exclaimed, “What smells so good?!”

Method: Cook bacon over medium heat until crispy and then drain on a paper towel. Discard all but one tablespoon of the bacon drippings in the pan. Sauté the onions and garlic until softened. Return the drained bacon to the pan. Add the kale a little at time, cooking it until it’s wilted. Stir in apple cider vinegar, vegetable stock, and honey and simmer for 20 minutes, or until about half of the liquid has evaporated. If you prefer, you could continue cooking the kale until all of the liquid is gone, but the broth is ideal for soaking up with a piece of crusty bread. //Shannon Sharpe

Ingredients for Shannon Sharpe’s Kale with Bacon and Honey (Serves 4)

6 slices of bacon chopped into small pieces
1 small onion
2 garlic cloves
1 bunch of kale
¼ cup of apple cider vinegar
¼ cup of vegetable stock
¼ cup of wildflower honey