Winter Farm Share is Here

We're Back!

Corbin Hill Food Project’s Winter Farm Share is officially LIVE. For those of you who are new Shareholders, welcome! For returning Shareholders, we are excited to have you back for another fantastic season.

Before we dig into this new season, we wanted to share a  little about what we achieved together during the summer season.

  • Our Farm Share program grew by 58% compared to the summer 2016 season.

  • We had 21 sites across Manhattan, Brooklyn, the Bronx, and Queens. Six of these sites were new!

  • We distributed nearly 90,000 lbs of fresh produce.

  • We donated 6,000 lbs to local pantries and soup kitchens.

This winter season, we hope to make an even greater impact on our city. And we know with your support, we can make it happen. Each week, stay tuned for our Shareholder Newsletter. You will have access to Corbin Hill updates, events, stories from the community, recipes, health and nutrition tips, and discussions on issues within our food system. If you have a story you would like to share with us, contact us at

Don’t forget to show us some love and support on social media! Like and tag us on FacebookInstagram, and Twitter! We love to see how creative our Shareholders get with their produce. The Corbin Hill Team is thrilled for you to join us this season. Thank you for helping us bring fresh food to those who need it most. See you at distribution!

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This holiday season, we've hand selected top notch, local specialty products for you and your loved ones such as honey, maple syrup, jams, apple cider, cheeses, and MORE! We are offering a "build your own" holiday bag. Just select which items you would like to include, and we will assemble and wrap your holiday bag for you.  

If you purchase $50 worth of items, we'll throw in a free Corbin Hill Tote {while supplies last} - Happy Holidays!

Distribution of holiday bags will take place at: 

Riverside Church; 91 Claremont Ave, New York, NY on;

Sunday, December 17th from 10am-1pm

If you are unable to attend on Sunday, holiday bag pick-ups can be arranged by appointment at the Interchurch Center at 475 Riverside Drive between 10am-4pm on:

Wednesday, December 13th - Friday, December 15th


Monday, December 18th - Wednesday, December 20th

Please email or call 212-870-2003 for questions or details. 


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REMINDER: Mark Your Calendars

Winter Farm Share will be taking a break for the holiday season. We want our staff to be able to spend time with their loved ones. The next distribution will take place the week of January 9th. 


Number one rule of cooking broccoli: NEVER STEAM. Simply steaming broccoli does nothing to unlock its rich flavor. Roasting broccoli takes the same amount of effort as steaming but unleashes a crispy, caramelly sweetness that's hiding just below the surface. Try out the following Fabulous Broccoli recipe from The Silver Spoon cookbook, which is a little bit indulgent, but perfect for the holidays. Go ahead and treat yourself! You will never steam another vegetable. 



2 1/4 pounds broccoli, cut into flowerets
2 tablespoons olive oil
2 garlic cloves
2 leeks, trimmed and sliced
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/2  cup dry white wine
2 tablespoons butter, plus extra for greasing
6 tablespoons Parmesan cheese, freshly grated
salt and pepper


1. Partially boil the broccoli in salted, boiling water for a few minutes, then drain and let cool slightly.
2. Meanwhile, heat the olive oil in a large pan, add the garlic and leeks and cook over low heat, stirring occasionally, until softened. Remove and discard the garlic.
3. Stir in the flour and cook, stirring constantly, for 2 minutes until lightly browned. Stir in the cream, season with salt and pepper and mix well. Add the broccoli, pour in the wine and simmer for about 10 minutes.
4. Meanwhile, preheat the oven to 400 F. Grease an ovenproof dish with butter. Remove the pan from the heat and transfer the mixture to the prepared dish.
5. Sprinkle with Parmesan, dot with the butter and bake until golden and bubbling.

Recipe adapted from Silver Spoon Cookbook
Cook time: 30 minutes

Corbin Hill Food Project