CSA

CSA stands for Community Supported Agriculture. Essentially it means that you join into a partnership with a local farm. You pay a flat fee at the beginning of the season, thereby giving us much needed start-up funds.

In return you get a weekly share of fresh, seasonal, and safely grown local produce. You may also get a few salad dressings, krauts, pestos, ketchups, and dried herbs.

Most CSAs offer only 20 weeks of delivery. We offer 22-26 weeks, and we also offer half shares.

For those local to the farm, we have:

• 1/2 share -- $350

 Enough for one omnivore or a very thin vegetarian.  $18.00 per week for 22 weeks.

• 1 regular share -- $600

Enough vegetable love for 2 omnivores or 1 vegetarian. $27.50 per week for 22 weeks.

• 1 large share --$1100

Enough organic joy for 4 omnivores or 2 vegetarians. $50.00 per week for 22 weeks.

For those in  New York City, we're so sorry the price is higher but we must pay for fuel.

• 1/2 share -- $390

 Enough for one omnivore or a very thin vegetarian.  $18.00 per week for 22 weeks.

• 1 regular share -- $650

Enough vegetable love for 2 omnivores or 1 vegetarian. $27.50 per week for 22 weeks.

• 1 large share --$1300

Enough  for 4 omnivores or 2 vegetarians. $50.00 per week for 22 weeks.

What you can hope to receive:

Early Spring:

Kale, lettuce, mustard greens, shiso, arugula, pea shoots

Mid Spring:

More kale, lettuce, greens, maybe some asparagus and ramps, peas

Pre-summer

Greens greens greens, and peas. Mint, field cress, green beans, peas

GARLIC SCAPES.

Early summer

Greens, peas, mint, cress, radish, tiny carrots, maybe some small tomatoes, green beans, peas

Mid summer

Greens, carrots, radish, small tomatoes, small cucumbers

FRESH GARLIC.

True summer (August-Sptember)

Cantaloupe, watermelon, corn, hot greens, tomatoes, tomatoes, tomatoes, cucumbers, summer squash

Last of the season (September-October)

Butternut squash, Carving pumpkins, Zucco Rugosa, Baby Bear cooking pumpkins, Delicata squash, and many more.

Those listed above are just a sampling. We grow a wide range.

What is it this Week? July 5th, 2012

Shallots

This is the last of these beauties for this year, my friends, so make the most of them. Don’t forget, both greens and bulbs are edible. I’m contemplating a super gourmet (because shallots can turn anything into something gourmet) hummus with my share. Then again, I may just sear them in a pan and eat them before anyone else can have any.  Then again, carmelized over pasta with fresh goat cheese. Then again… I’ve got to grow more.

Beet Greens

Reds? Burgundies? I honestly have no idea what to call these. They’re baby Bull’s Blood beet leaves: We’re willing to entertain any and all naming sugestions. Use raw in a salad, cooked over rice, pureed into a salad dressing for color and sweetness, or boiled in salt water as a fantastic red dye.

Oxalis

Otherwise known as Wood Sorrel, this is a crop I didn’t even know we had until a chef stopped by to survey our fields, and promptly ordered 5 pounds. I must confess, I thought it was clover. Anyway, it’s lemony and light, and makes a marvelous addition to salads and pestos. I haven’t tried cooking it yet, but something tells me that heat takes away it personality. That’s just a guess, though: Oxalis and I have only just met after all.

Rainbow Carrots

Purple dragon, atomic red, Amarillo yellow—just some of the names of these beautiful heirloom carrots. Honestly, why did we as consumers ever start settling for just orange? Was it a 70s thing? I could give you recipes, but my best advice is to eat them raw. The greens are good for veggie stock, so don’t chuck them.

By the way, Atlantic Theater folks— your own Chris Kam picked every single carrot.

Radish Green Pesto (one of two choices)

(1) Radish greens, garlic scapes, toasted walnuts, parmesan cheese, olive oil, vinegar, salt and pepper.

(2) Radish greens, garlic scapes, toasted sunflower seeds, parmesan cheese, olive oil, vinegar, salt and pepper.

Garlic Scape Relish

My favorite condiment, period.  I eat it with a spoon, frankly. But you can put it on burgers, falafel, pasta salad, bread, frittata—you get the idea. It’s ingredients: garlic scapes, vinegar, honey honey, spices, salt and pepper.

News: We’re getting seven new goats in the next couple of weeks. Anyone who wants to come up for a well-fed, well-bevvied work party weekend to help with fencing and set-up are welcome. Oh, and Bash’s guppies had babies, so you know,  free guppies.

Wise Farmer Saying of the Week:  “Lots of things on this farm look like tea.  Don’t drink any of them.”

Hello and welcome!

Channery Hill is nearly ready to start. And we are all so excited (terrified?) that we're barely able to sleep.

If you're interested in learning more about us, please email us at channeryhillfarm@gmail.com.