And, it’s not just soil, Van Den Berg is careful to point out it’s “black dirt.” That means members get more than a bag of vegetables delivered each week – they get the sun, the rain, and the soil that went into creating this food. “It’s the way they were meant to be eaten.” “There is nothing better than eating a tomato picked right off the vine warmed by the sun,” Van Den Berg said.
#Hesperides organica full#
The vegetables vary from week to week, depending on which ones have come to full harvest.
They are part of a Community Supported Agriculture (CSA) organization that partners farmers with consumers who want to support local growers by purchasing their produce, and who appreciate the difference between a locally-grown vegetable and a corporate-grown product shipped in from Florida or California or Argentina.ĬSAs like Van Den Berg’s are membership-driven organizations that supply a bag of vegetables once a week to each customer, from the second week in June to the end of November when the growing season is over. Van Den Berg and her husband, Albert, grow them on their farm in Upstate New York, along with bushels full of more familiar vegetables like romaine lettuce and spring onions. What exactly is a garlic scape, you may ask? How about patty pan squash? Or purslane?Īll of them are vegetables that residents of Weehawken, Union City, and other Hudson County residents will soon start picking up each Wednesday between 6 and 8 p.m. These are just a few of the words that are part of Lisa Van Den Berg’s daily vocabulary. Red leaf lettuce, daikon radishes, golden beets and garlic scapes.
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