From the Farmer

2018 CSA Week 26

Happy November to all of our wonderful CSA members! We are in the second to last week of our summer CSA, which certainly makes us a little sad. However, as the days shorten, and the temperatures drop, we can feel our crops slowing down and nestling in for winter. Your farmers are doing the same – the pace of work is slowing, both because of the shorter task list, but also because our bodies are telling us it is time to rest for a while. Farming is a physically demanding job, and the winters provide much needed rest for weary bodies.

That being said, there are still lots of fun things happening on the Farm. We are watching the hoophouses fill with greens that are going to supply our winter CSA, we are actively washing and packing harvested produce for your shares, and we are working to create task lists for the winter; focusing on planning, maintenance, and repair.

I wanted to highlight a couple of items that you are going to see in your shares this week – shallots and sunchokes. Shallots are an underrated vegetable. Oftentimes the mighty onion gets all the attention because it is big, bold, and familiar. Garlic, the cousin of shallots and onions, also gets the spotlight because of its hot flavor and delicious smell. However, the humble shallot is something to behold. They share the sweet and acidic flavor of onions but have a more delicate and complex flavor. To many, they have a flavor that almost blends those of garlic and onions, but that is somewhat of an unfair comparison. A shallot’s flavor is all its own and should be celebrated! Sure, it can be substituted for a yellow onion in most recipes, but try roasting or caramelizing shallots, and you will truly understand how wonderful they are.

Sunchokes might be unfamiliar, but they are also quite a treat. This odd-looking root vegetable looks a little like ginger, tastes a little like potatoes, and has the added benefit of producing a pretty yellow and black flower. The best way to use a sunchoke, if you are unfamiliar, is to try them in place of potatoes in your favorite recipe. If you want to highlight their earthy, nutty flavor, try slicing them and tossing with olive oil, garlic, and herbs before roasting them. Below are recipes for both sunchokes and shallots that are easy and delicious; so be sure to give them a shot!

  1. Roasted Sunchokes
  2. Fried or Caramelized Shallots

As always, thanks for your support and enjoy your share!

Small Shares

  • Carrots
  • Green Peppers
  • Hot Peppers
  • Salad Mix
  • Shallots
  • Sweet Potatoes

Large Shares

  • Broccoli
  • Carrots
  • Green Peppers
  • Hot Peppers
  • Pac Choi
  • Salad Mix
  • Scallions
  • Shallots
  • Sunchokes (aka Jerusalem Artichokes)
  • Sweet Potatoes
  • Winter Squash

Your Farmers,

Collin and Finn the world’s best farm dog, Anya, Ashley and Penny the pup, Lex x800 happy hens, James and Rocko, Nathan, Kate, Christina, Amanda, Michelle, Anna, and last but not least, Radish the best mouser a farm could ever ask for

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Willowsford Conservancy

44095 Pipeline Plaza, Ashburn, VA 20147

Phone: 571-252-3980

info@willowsfordconservancy.org

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Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

farm@willowsfordfarm.com

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