CSA stands for community supported agriculture. In a CSA the customer pre pays before the beginning of the season for a number of deliveries throughout the season. This helps the farmer purchase seed, and equipment. The customer also shares the risks with the farmer. In a bad year the harvest would suffer, so there will be smaller shares. In a good year the harvest will be plentiful, so the shares will be larger.
When I first set foot on the fields that I would be plowing, I could feel the care and work that has gone into this farm. I could almost see my great uncle Alfonso in those fields with his horse drawn mower cutting hay. The technology may have changed, but that has not changed the care that has gone into the land. The next two generations have put their heart and soul into the farm to make a stunning landscape. I look forward to continuing the tradition of care that has gone into this land.
I often get asked, why do I want to farm? For me, the answer is simple; food is my way to connect with people. My relationship to food started with cooking. Until I started cooking, eating was something that happened three times a day. Watching my mother cook was something I enjoyed very much. The way different ingredients came together to make a meal always seemed like a magic trick. The full impact of food came to me after I made a meal that everyone could enjoy.
The whole atmosphere of the evening changed, just by food.
These cooking experiences made me want to learn more about food. In learning about food, I uncovered a rich family history. I heard stories of my grandfather and his brothers coming home from a day working in the woods with a couple of rabbits they caught. Their sisters would then get a big pot of polenta cooking and slow-cook the brothers’ catch in tomato sauce for the night meal. Or how my great grandfather, the “banana king” of Hudson, would bring his horse drawn wagon down to the river to pick up his order and on his way up Warren Street, would drop off bushels of bananas to the local merchants.
I am not sure what stories will unfold over the coming years, but I look forward to growing you the best produce around and hearing your stories.
All vegetables are grown using the biodynamic/organic method of farming. Vegetables are grown without the use of pesticides, herbicides, or artificial fertilizer and in a way that takes care of the land.
The harvest changes with the season:
Early crops: Arugula, Spinach, Broccoli Raab, Mustard Greens, Radishes, Turnips, Kale, Peas, Lettuce, Cabbage, Beets
Mid-Summer: Tomatoes, Peppers, Onions, Summer Squash, Zucchini, Cucumbers, Lettuce, Mixed Herbs, Green Beans, Dandelion Greens, Carrots
Fall: Winter Squash, Garlic, Celery, Celeriac, Rutabagas, Parsnips, Carrots, Onions, Arugula, Spinach, Mustard Greens, Radishes, Turnips, Cabbage, Kale, Beets, Collard Greens
Delivery: Delivery will be from the first week of June through the first week of November, for a total of 22 weeks.
Price: Brooklyn pickup: $515
Brooklyn: Greenpoint Reformed Church, 136 Milton Ave 4pm - 8pm, Mondays
Volunteer Hours: There will be a total of four volunteer hours per share for the Brooklyn pickup during the pickup season. Volunteers are expected to help set up, and pack up the site during distribution.