The Village Voice has chosen Sixth Street as the Best CSA Share for their Best of NYC 2016 list! With over 100 CSAs in New York City, this is a real honor.
Tremendous credit goes to our CSA farmers, Amy Hepworth and Gerry Greco of Hepworth Farms, and to our awesome CSA members!
"Of all the city's CSAs, the 6th Street Community Center's wins the title for both variety and generosity of produce, with a weekly bounty so large it's possible to split the harvest three ways. In addition to providing members with access to high-quality, fresh, organic produce grown locally by farmers in the region, CSA Partnership farms also supply local produce to youth programs and neighborhood schools for use in nutrition and food preparation workshops. Anyone in New York is eligible for the CSA program, whether an East Village resident or not, and fees operate on a sliding scale based on household income. You pay for the season's harvest up front, and then show up to the center for CSA pickups on Tuesdays from 5 p.m. to 9 p.m. to collect your bounty. Housed in a former synagogue with a beautiful façade displaying a colorful CITYarts mural and stained-glass windows, the center is inviting enough for a return trip to try the café or one of the many wellness classes on offer. As a bonus, your membership supports the community center, which has been an East Village stronghold since 1978.
By Lisa Shaub
I invented the cold version of this soup on a hot summer day in NYC. You know, the type of day when you are cowering next to the air conditioner because being outside feels like pea soup? I had cooked up my beets, and the water looked so pretty that I put it in the fridge to use later. As luck would have it, my Husband decided that the next day would be an ocean day. I blended up this soup and served it on the beach chilled in glass jars. So refreshing! Beets have many helpful mineral and nutrients. They cleanse the blood and kidneys. According to Gary Null, drinking beet juice helps athletes perform at a higher level.
By Christopher Totaro
My favorite part about having sage in the fridge is that a delicious brown-butter sage sauce is only just a few minutes away! And eggplant is the perfect vessel for the sauce. But for this recipe, I wanted to put a bit of a spin on things. I was surprised how well the bright and tangy flavor of the Salsa Verde nicely complemented the deep, rich, autumnal taste of the brown-butter sage sauce. Recently, I’ve been steaming eggplant before sautéing. It seems to help prevent the eggplant from absorbing too much oil.
Food news, CSA news, recipes, and lots of other goodies!
Sixth Street Community Center
638 E 6th Street between Aves B & C • (212)-677-1863
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