Miss Your CSA? There’s a Winter Version for Pick Up Straight from the Finger Lakes

Next door to the Piggery, up in the Finger Lakes, there’s a vegetable farm called Sweet Land that’s been running a CSA through the winter for five years. Shareholders come by their enclosed barn farm-stand in Trumansburg to warm up and pick up carrots, garlic, turnips, squash, potatoes, onions and winter greens every other week. This year, they’re coming to Brooklyn too, at a new locavore-leaning restaurant called Cornerstone at 271 Adelphi, Fort Greene.

Sweet Land, indeed: The Finger Lakes farm will deliver four more winter CSA shares to the city, and also doles them out from their lovely farm stand near Trumansburg.

Next door to the Piggery, up in the Finger Lakes, there’s a vegetable farm called Sweet Land that’s been running a CSA through the winter for five years.

Shareholders come by their enclosed barn farm-stand in Trumansburg to warm up and pick up carrots, garlic, turnips, squash, potatoes, onions and winter greens every other week. This year, they’re coming to Brooklyn too, at a new locavore-leaning restaurant called Cornerstone at 271 Adelphi, Fort Greene.

There are five pickups left from now till February. (We missed the first, but thankfully they’ve offered a sweet pro-rated discount for late-comers.) Those pickups run from 4 to 8 p.m. on December 19 (that’s next Monday), January 2 and 16, and February 13 and 27. At $200, you’ll receive a bi-weekly share of a half bushel box of produce (or double, if you’d like two shares, for $400). And that means guaranteed stew fixings and roasting sides while others are out pushing carts in the drifts.

Read more about the clever, crop-rotating farmers of Sweet Land at Edible Finger Lakes, where they’re looking back at past winners of the Edible Local Hero Awards, which you can vote for locally till Friday. (They were last year’s hero farmers up there.) Then, fill out this form here to save yourself a piece of the next drop-off on Monday.

Newsletter

Categories

Tags

Jessie Cacciola is a freelance food writer in New York with roots as an intern at Gourmet, Edible Finger Lakes and Time Out New York. Her work has appeared in the latter two as well as on Salon.com and The Atlantic Food Channel.