2016 Sign-Ups Closed. Email us for Waiting List

Peace and Thank You to all the amazing community members who have joined for the 2016 season of the Sunset Park CSA. Our sign-ups are now closed. If you have already signed up, please be sure you balance is paid by this Friday June 3rd. If you have not signed up and are interested in joining, contact us at sunsetparkcsa(at)gmail.com and we will put you on our waiting list.

We will email all members before Wednesday June 8th with their pick-up schedules, so look out for that email.

Thanks and may the land be fruitful as always!

1 Week left for CSA Sign-Ups

Peace Everyone!

Thanks so much to all of you who have signed up already!  We have 1 more week of sign-ups, we will keep the sign up link open until May 23rd, after that, we will close sign-ups and begin our waiting list.
The sign up link is here. Spread the word to your friends and neighbors, too!
Looking forward to another amazing year!
The Core Committee

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

 

Under the Tuscan Kale

kale lettuce

This week, we’re sharing a post from member Andrew, who wrote an amusing yet useful piece on his personal blog about his experience with the CSA. This essay was original published on Andrewfoundland: A Place For Things. Photo by Core Group member Jen W from the farm trip.

I joined a CSA this summer, which may have been a foolhardy step for someone who a) doesn’t like to cook, b) has no one to feed but himself, and c) spends most mealtimes outside of the house. There is the added complication that my pickup date is Wednesdays no later than 7:30, which will be a problem when orchestra rehearsals start up again in September, but we’ll burn that viola when we come to it.

The main challenge is using all the food before it goes bad. People keep telling me to freeze stuff, which is a very practical suggestion, but I just know once it goes into the freezer it’ll never come out. There’s also the suggestion of drying things, like herbs (which I am in fact doing with the chamomile, because what the hell else am I supposed to do with it), but that seems to defeat the purpose of having fresh herbs. Still, I may take some of these recommendations, because storing it all in the fridge and blasting through it before nature reclaims it is not exactly working at 100%.

My main strategies are these:

  • Invite friends over for dinner. My friends are starting to realize that when I invite them over for dinner, I’m really inviting them over to cook for me (well us). It’s not your traditional dinner party, but it works well for my friends who like to cook, who have small kitchens, and who like free food, and it works especially well for me.
  • stilltasty.com is a website that will tell you not only how long you can expect your food to last, but also how to store it. From it I have learned not to put basil in the fridge.
  • Bring the fruit to work. Nothing makes a bunch of coworkers happier than a bunch of free fresh fruit. My first week I left two pints of strawberries in my fridge to die, but the second week I brought the cherries in to share (plus made this at home) and used almost all of them. Current challenge: plums. I just ate two of them while typing this bullet (and now my keyboard is a little sticky, but fortunately it’s my work computer).
  • Just give it away. Farm-fresh produce makes a great thank you gift. My neighbor who watched my cats availed herself of some broccoli, and my friend who picked up my CSA haul one week relieved me of the minzuna and epazote, and thank goodness.
My very limited cooking repertoire needed to be expanded, but it served me well the first few weeks when it was raining kale in here. I made my mainstay African pineapple peanut stew twice, which took care of some of the kale, onions, garlic, and cilantro. With the remaining kale I made this extremely basic massaged kale salad, which required only buying a lemon. Lately, the kale tide has been stemmed, and I’ve rediscovered a forgotten food processor and made pesto twice (once with garlic scapes, and then just with garlic).
Signing up for the CSA was a little bit like immersion therapy. With each week I get more and more comfortable with the mountain of agriculture I bring home. I even start to look forward to Wednesdays and finding out what Iron Chef-like ingredient they’ll saddle me with this time.