Friday, November 28, 2008

Thank you for a great season!

Now that the cold weather is settling in, a few photos from the first pickup to remind us of sunnier days. Thanks to all the members for making the CSA successful!

(yes-rhubarb is a fruit, just humor me for the sake of the story),


eggs, and


See you in the Spring!

Tuesday, November 25, 2008

Garden of Eve winter shares

The Garden of Eve is offering winter shares. Not managed by KWTCSA, payment goes directly to the farmer and is picked up in Williamsburg or Riverhead farm. Detail on cost, pickups, and produce are below.

From the farmer:
Winter shares consist of a pre-boxed, once-a-month pickup from December through May of our own fresh organic field-grown and greenhouse-grown greens (the only place you will find fresh organic local greens mid-winter!), 2 dozen of our own farm-fresh eggs, and our own stored vegetables including:
  • Our own fresh organic baby greens grown in unheated solar tunnels as shown above (the only place you will find fresh organic local greens mid-winter!)
  • 1-2 dozen of our own farm-fresh eggs
  • Stored vegetables including:
  • Potatoes (includes different kinds: fingerlings, red, white, blue, etc.)
  • Sweet potatoes
  • Winter squash (includes different kinds: delicata, butternut, acorn, spaghetti, etc.)
  • Turnips
  • Rutabaga
  • Onions
  • Celery root

This year we are offering two different winter share options, which are the same price:

Garden of Eve” share includes only produce and eggs grown at Garden of Eve. Vegetables are certified organic and eggs are from our hens that are pastured and fed organic feed. We can also give you a vegan share, without the eggs and with extra vegetables, on request. $240 ($40/month - six months)

Shopping Basket” share will also include produce and eggs from Garden of Eve, but in smaller quantities, i.e. 10 lbs of vegetables instead of 20 lbs of vegetables, 1-2 dozen eggs, and the remaining value will consist of New York State organic grain products (i.e. flour and grains), NYS organic dairy products (i.e. Evans Organic Farm/Skytop yogurt, possibly cheese) and non-organic NYS apples and juices. $240 ($40/month - six months)

Winter Egg Share The winter CSA delivers farm-fresh eggs from our own pastured, free-range hens, fed no hormones or antibiotics. Winter Egg Share: $30


Saturdays at Williamsburg; Saturdays & Sundays at the Riverhead Farm:

December 6, 2008
January 10, 2009
February 7
March 7
April 25
May 16

The winter share will be a once-a-month pickup on one Saturday a month from December through May (Riverhead farm can also pick up on Sundays). Pickup dates for the entire season will be confirmed before the first pickup in December and posted on our website. They will not conflict with any holiday weekends. The Garden of Eve will send email confirmations and reminders before each pickup date. If you sign up now and discover that you can’t make the specific dates they have chosen, you may withdraw from the program before the first pickup and receive a full refund. No volunteer time will is required at pickups.


Winter share is available ONLY at the Riverhead Farm and in Williamsburg-Greenpoint Brooklyn at McCarren Park . We may consider additional sites in Brooklyn (Carroll Gardens) depending on the level of interest.

Riverhead farm CSA pickup will be self-service, you can pick up anytime during the day on Sat & Sun of the designated weekend.

Williamsburg, Brooklyn CSA pickup will be designated Saturdays at the Garden of Eve farmstand at the McCarren Park farmer’s market, between 9am-12pm.


The winter CSA will cost $40 per month for six months, for a total of $240. The value of produce over the season will be equal to or above the price, generally, although we ask for your understanding in case of some kind of unforeseen crisis, as with all CSA relationships.


Winter shares can be purchased by filling out the form below, or printing out the winter share PRINTABLE VERSION HERE and sending a check for $240 with your contact information (name, address, phone & email) and pickup location to:

Garden of Eve, PO Box 216, Aquebogue NY 11931.

Garden of Eve handles all winter share signups directly through the farm so questions should be directed to them at or 631-523-6608, which is Eve’s cell phone (please use sparingly).

Garden of Eve sends out reminders before each date - let them know if you know of someone who has a winter share who's not getting the emails.

Thursday, November 20, 2008

Last pickup this Saturday: Full and B

The last pickup for the season will be this Saturday, November 22, from 10:30 to noon. 2009 Summer Season sign-ups will begin after January 2009. Information will be posted on the blog when we have more details from the farmer.

This weeks pickup
  • 4 lbs winter squash (butternut and/or acorn) ($6)
  • 2 lbs sweet potatoes ($4)
  • 3 lbs potatoes ($4.50)
  • 1 stalk Brussels Sprouts ($4)
  • 1 bu baby carrots ($3)
  • .5 lb mesclun lettuce ($4.50)
  • 1 head Savoy/Napa cabbage ($3)
  • 1 small head celery ($2.25)
  • 1 bu collard greens ($2.25)
  • Fruit: 5 lbs apples
From the farmer:
Thank you for your support of our farm!

Monday, November 17, 2008

Creamy Apple-n-Squash Soup

Creamy Apple-n-Squash Soup
sent in by Gina: one last recipe for the blog!
  • 3 cups tart apples, peeled and chopped
  • 1 medium butternut squash, peeled, deseeded, chopped
  • 1 c. onion, chopped
  • 1 qt. chicken or vegetable stock
  • 1 tsp. salt
  • 1/4 tsp. marjoram
  • 1/4 tsp. white or black pepper
  • 1/2 c. heavy cream
  • nutmeg
Combine apples, squash, onions, and stock with seasonings in a large saucepan and cook uncovered 30-40 minutes. Puree in food processor. Add cream just before serving and garnish each bowl with a dash of nutmeg.

Friday, November 14, 2008

Poached Pears

Poached Pears in Red Wine
From How to Cook Everything by Mark Bittman
  • 4 Bosc pears, ripe but not mushy
  • 1 1/2 cups water
  • 1 1/2 cups red wine
  • 3/4 cup sugar
  • 1 lemon, sliced
  • 1 cinnamon stick

Peel pear, remove core from blossom end but leave stem on.

In medium saucepan, bring water, red wine, and sugar to boil. Turn to medium-low and add lemon, cinnamon stick, and pears. Cover and simmer until pears are very tender, at least 20 minutes.

Remove pears and continue to cook sauce, over medium-high heat, until it reduces by about half and becomes syrupy. Strain the syrup over the pears and refrigerate overnight. (Cook's note: I didn't chill and served directly. Still great.)

Serve chilled pears whole with syrup poured over them.