Egg Shares Are Sold Out!!

While there are no more egg shares available for the 2012 season, we still have fruit and flower shares available. Not to mention Veggie Shares. But the deadline is quickly approaching — sign up now!

April 17, 2012 at 2:47 pm Leave a comment

Extra Items News

We are very happy to offer the opportunity to order once a month from the Lewis Waite Farm again this year. The 250 acre Lewis Waite Farm raises 100% grass-fed beef and all natural, pastured pork. In addition, they contract over twenty other upstate and regional farms to deliver hundreds of sustainably raised and produced products packaged especially for you. All of our meat animals are anti-biotic and hormone free, and most are pasture raised. Every farm has humane handling practices, and treats the land with respect.

Some available products are: handmade organic bread, raw-milk cheeses,  honey, jams, granola, chicken, duck, eggs, organic beans and grains, and all kinds of sustainably raised local meats.  Members can visit to get a better sense of what Lewis Waite is all about.   As the first Lewis Waite delivery nears, the extra shares coordinator will provide you with login information and instructions on how to order. Your order and payment is directly with the farms. West Harlem CSA just serves as the convenient pickup location.

Feel free to contact the farm directly if you would like more information! (

March 30, 2012 at 10:37 pm Leave a comment

Let the Wild Rumpus Start!

Registration for the 2012 season is open to all. Get ‘em while they last!

More info and membership agreement form available here.

March 20, 2012 at 3:46 pm Leave a comment

West Harlem CSA Begins its 6th Season!!

Our 2012 season will start deliveries on June 12th.

Last year’s members should have already received an email with this year’s application. To secure your participation in the season, you will need to return the forms by March 19th with either the full payment or a deposit of at least 10%.  Please note that this year, our deadline for full payment due is April 27th.

We will open membership to the waiting list and others on March 20th. Please remember that we have a limited amount of shares to go round, so if you want a share for the 2012 season, do not tarry.

Also, please be sure to include on the application the name and email address and/or phone number of everyone who will be sharing the share and fulfilling the required volunteer hours.

We look forward to seeing you this season!

March 3, 2012 at 10:22 pm 3 comments


Windflower Farm’s winter share consists of a collection of organically grown storage vegetables and greens, and apples, pears and cider from neighboring farms, all pre-packaged in a 1-bushel box. Winter share boxes will be delivered on four Saturdays during the winter (11/19/2011, 12/17/2011, 1/21/2012, 2/11/2012). West Harlem CSA Winter distributions will take place at Broadway Presbyterian Church, from 12:00 to 1:00.

Mary and Bob Pratt from Elihu Farm are also offering egg shares to Winter shareholders. If you purchase an egg share, it will be delivered along with your Winter vegetable share.

Have a great Winter and enjoy your Winter Share!

November 18, 2011 at 6:43 pm Leave a comment

Recipe: Baked Radicchio and Mozzarella Pasta

Baked Radicchio and Mozzarella Pasta
from Chow

2 tablespoons unsalted butter
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano

Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.

Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.

Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.

Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.

November 15, 2011 at 7:47 pm Leave a comment

Recipe: Linguine with Leeks, Radicchio, and Walnut Pesto

Linguine with Leeks, Radicchio, and Walnut Pesto
from Bon Appétit

8 ounces linguine
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced leeks (including some dark green parts)
1/2 cup (packed) fresh basil leaves
1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
2 teaspoons fresh lemon juice
2 cups thinly sliced radicchio

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper.

Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.

Garnish with walnuts and shaved Parmesan (optional).

November 11, 2011 at 7:40 pm Leave a comment

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