CSA's direct marketing gives farmers and growers the fairest return on their products.
CSA keeps food dollars in the local community and contributes to the maintenance and establishment of regional food production.
CSA encourages communication and cooperation among farmers.
With a "guaranteed market" for their produce, farmers can invest their time in doing the best job they can rather than looking for buyers.
CSA supports the biodiversity of a given area and the diversity of agriculture through the preservation of small farms producing a wide variety of crops.
CSA creates opportunity for dialogue between farmers and consumers.
CSA creates a sense of social responsibility and stewardship of local land.
CSA gives members peace of mind through the knowledge that they are reducing their carbon footprint.
CSA puts "the farmers face on food" and increases understanding of how, where, and by whom our food is grown.
CSA is a partnership between a farm and a community of supporters which provides a relationship between the production and consumption of food. Supporters cover a farm's yearly operating budget by purchasing a share of the season's harvest. CSA members make a commitment to support the farm throughout the season, and assume the costs, risks and bounty of growing food along with the farmer or grower. Members help pay for seeds, tools, labor, etc. In return, the farm provides, to the best of its ability, a healthy supply of seasonal fresh produce throughout the growing season. Becoming a member creates a responsible relationship between people and the food they eat, the land on which it is grown and those who grow it.
Participation in Amy's Farm CSA is available for a weekly commitment of $15. Your commitment will provide you with a weekly food basket of 5 items of seasonal, organically grown produce. We will also have available additional produce for sale at our farm when you come for pickup.
Amy's Farm CSA
Community Supported Agriculture
Weekly Farm pickup - 2 Sites available for membership*
7698 Eucalyptus Ave,1 block north of Holt and Garey
Ontario 91762
*Your site remains the same for the year; the 2 pick-up sites are not interchangable
We are currently taking CSA memberships for the year of 2012. If you would like to be a member of our CSA for the following year (50 weeks) beginning on Saturday, March 3, 2011, please let us know by submitting this simple form. We will reply to you and let you know if there is a space available then you may send in your deposit of $250 along with our sign up form which you can download here.
I've been using this recipe, from the book Los Angeles Times: Modern California Cooking, since the book was published 10 years ago. It's quite simply the best lemon curd recipe I've ever come across. This is especially tasty made with Meyer lemons. Enjoy ~ Danae
2 whole eggs
2 egg yolks
1/4 teaspoon salt
1/2 cup sugar
1/2 cup lemon juice
Zest of 1 lemon
6 tablespoons cold butter, cut into pieces
Beat eggs, salt and sugar together in a small saucepan until smooth.
Add lemon juice, lemon zest and butter and cook over medium heat, stirring constantly, until the butter melts, about 5 minutes.
Reduce heat to medium-low and continue cooking until the curd is thick enough that it coats the back of a spoon and leaves a track when you draw your fingertip across it, about 5 minutes. It should be as thick as hollandaise. Pour through a fine strainer.
Curd can be used in a pre-baked tart shell, between cake layers or served with fruit and cream or on scones.
Cucumber Purslane Salad
The combination of cucumber and Purslane is like a good wedding or couple, we can get the ultimate taste with their union.
Ingredients to be kept ready are
• 3 average sized cucumbers neatly sliced
• 1 cup of Purslane leaves
• ½ cup of yogurt
• ½ tablespoon of olive oil
• 1 teaspoon of red wine vinegar
• 1 tablespoon of well chopped mint.
• ¼ teaspoon of coarse pepper (black)
Procedure to be followed
• Take salad bowl and put the sliced cucumber and Purslane.
• Put the other ingredients which are kept ready in a blender for the purpose of dressing.
• Then apply the dressing of ingredient mix to the mixture of cucumber and purslane.
• The recipe is ready to make it chill for serving.
• It would be better to coat with dressing just before serving, the above method will make 4 servings.
Purslane Pasta With Cherry Tomatoes
The recipe is simple yet has very beautiful look of Purslane.
Ingredients to be kept ready are
• 6 cups of cooked pasta.
• 3 cups of raw and fresh Purslane leaves
• 2 cups of chopped tomatoes
• ½ cup of green onion, minced
For Dressing
• Half cup of olive oil
• ¼th cup vinegar
• 1 clove of garlic
• pinch of salt
• 2 tablespoons Dijon mustard
• 1 tablespoon of honey
• 2/3 cup of wild green ( fresh and chopped) or parsley
• Prepare the dressing with all the above by whizzing all the above in a food processor or in a blender.
Procedure to be followed
• Add pasta, tomatoes, Purslane and onions in a bowl
• Add the dressing and let it sit for whole night in a fridge.
Additionally you can add cheese, pepperoni or something else which you would prefer in your pasta to make it variable endlessly.
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