CSA SIGN UPS EXTENDED TO MAY 21st!

Click here to sign up and be a part of another amazing season of fresh vegetables, fruit, eggs, bread, and coffee from local farmers and roasters.

Sign up for the 2016 Season!

Peace Everyone!

Welcome to the Sunset Park CSA 2016 season!! This season (running June 8 until November 2) we will be partnering with three farmers – MimoMex Farm to bring you fresh vegetables, Tello Farms to bring you fresh eggs, and new this season – Borchert Orchard will be able provide a variety of fruit for 16 weeks of the CSA season!
In addition, we are happy to continue offering Coffee Shares with Lofted Coffee (www.loftedcoffee.com). You will be able to choose a weekly, biweekly, or monthly share.

To join the CSA and purchase Vegetable, Fruit , Coffee or Egg Shares…

…click here to sign up.

If you have additional questions after reading this information, you can email us at sunsetparkcsa(at)gmail.com.

Please sign up for the CSA as soon as possible but no later than May 15, 2016.

CSA shares are available on a first come, first served basis. Please feel free to share this with friends or others who may be interested in joining this year.

We are looking forward to a fantastic season ahead and look forward to seeing new faces and old friends!
All our best,
SP CSA Core Group

 

Photo Journal: CSA Smackdown 2015

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Corn and Peach Salsa

corn and peach salsa

Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.

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Corn and Peach Salsa

2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt

In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.

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