Cropsey Community Farm First CSA Pick Up, Ever!

We are so excited for you to come pick up your gorgeous produce at our very first CSA pick-up!

This week’s offering will include head lettuces, baby mesclun mix, kale, swiss chard, radishes, and other spring greens. We are also proud to offer a selection of local breads, cheeses, fruit, and other sundries for you to purchase at the time of pick-up (we are not taking orders for these items as of yet).

When coming to Cropsey Community Farm for pick up, please park in the lower field, avoiding the cordoned-off muddy areas and respectful of the many cars and people who may also be there. If you are handicapped in any way please come up the driveway slowly and park near the barn.

You must bring your own bag or tub to collect your produce, and please remember this is a farm, so expect some dirt on your veggies! There will be volunteers and signage to guide you. If you are sharing a membership with another, you must split your veggies on your own outside of the pick-up area.

The pick-up days this week are Wednesday June 15 from 3-7  and Friday June 17 from 3-7.  You MUST come on the day you chose by the last survey. If you did not fill out the survey, you can come only on Friday, as our Wednesday pick-up is full. We will be around after 7 to clean up, so if you are a bit late, do not worry.  All of our produce is freshly harvested and everyone will have the same amount, on both pick-up days. This is why we have asked our members to help us create pick-up days as evenly split as possible.

Reminder: If your produce is not picked up we will donate it to a local food bank, soup kitchen or family in need. If you cannot make your pick-up at all, please email tamika@cropseyfarm.org. We can hold your share for 24 hours if you give us notice, after which it will be donated.

Please be mindful that this is the first CSA pick-up here and we are all learning together. We are a farm, not a farmer’s market, and you are an important part of the farm. Help us make it a wonderful community experience! We look forward to your feedback, please email us or post a comment here below.

Thanks to YOU we are here and growing!

Cropsey Community Farm

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10 Responses to Cropsey Community Farm First CSA Pick Up, Ever!

  1. Kudos to the Farm Team; you guys are doing a great job!

  2. I agree with Michelle. So many hard working people have made this farm a reality. Let’s focus on all the positive work that has been done for years before we pick up our first basket of produce.

    • cropseyfarm says:

      Thank you, Donna. It has indeed been a long haul, getting us to this point! We can’t believe this day is actually here. Definitely cause for reflection and celebration!

  3. JessKess says:

    Take lots and lots of pictures!!!!!!!!

  4. Sally says:

    How wonderful to pick up those awesome veggies today! It seemed like we were in Vermont, or somewhere far from the suburbs of Rockland County! Thanks to all who put this into existence.

  5. Tamika says:

    A big thank you goes out to all our CSA members! This is YOUR farm, yep, right here in the suburbs! You are making this happen just as much as RFA and Cropsey farm team! We had a wonderful time at our first pick-up and eagerly look forward to more! The bounty will continue to grow as will our community togetherness.

    THANK YOU!

  6. Included in my first couple of pickups from the farm were a wide assortment of greens. This is what I did with them.

    Gumbo z’Herbes

    Serves 4–5
    6 cups vegetable stock
    5 small bunches of leafy greens, about 1–2 cups of each (Use an odd number of any of the following: spinach, collards, mustard greens, turnip greens, dandelion greens, chard, beet tops, carrot tops, lettuce [romaine, red, or green leaf], watercress, parsley, sorrel, arugula) washed, destemmed, and torn
    1/2 green cabbage, chopped
    3 tbsp flour
    2 tbsp shortening
    1/2 large white or yellow onion, diced
    1/2 bunch scallions, sliced
    6 cloves garlic, minced
    1–2 ribs celery, diced
    1 tbsp fresh parsley, chopped
    4 sprigs fresh thyme
    1 whole clove
    1 allspice berry
    2 tsp smoked paprika
    1 tsp cayenne pepper
    salt and pepper to taste
    1 tbsp gumbo filé

    1) Wash greens thoroughly. Remove stems and tear into pieces. Remove outer leaves of cabbage, cut in half, and chop coarsely. In a large stock pot, bring to a boil vegetable stock and greens. Cover and simmer over medium heat for an hour.

    2) While greens are cooking, wash and chop remaining vegetables and herbs.

    3) When the greens are done, drain broth and set aside. Allow greens to cool, then chop finely, either by hand or in a food processor.

    4) With flour and shortening or oil, make medium-colored roux in a heavy bottomed soup pot. It should be the color of peanut butter.

    5) Add onions, scallions, celery, and garlic to the roux and cook for 10 minutes, stirring occasionally.

    6) Add parsley and cook for 5 minutes, stirring occasionally.

    7) Add reserved broth, greens, and remaining herbs and spices to the pot. Cover and simmer for an hour. Stir occasionally.

    8) Remove from heat. Let it cool for a minute, then add filé, salt and pepper to taste.

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