Greetings from the Farm,

School’s out and that means Summer is (sort of) here! We know it’s vacation season, so if you’ll be out of town and need to make an adjustment to your share please let us know! You can simply reply to this email with the dates you need fixing and we’ll hop right on it. 

This Weeks Cycle: The Online Farm Store is open for business! We are into the groove of the CSA, which means the ordering cycle is now in effect. Place your order between Thursday June 15th and Sunday June 18th by 12pm for fulfillment on June 22/23/24. 

Better than the Drive-In: Have you had the opportunity to tour the Farm yet? If not, we will be offering Wagon Ride Farm Tours this weekend on Saturday, June 17th! You’ll learn all about our practices, see where our produce is grown and say hi to our flock of chickens. You can sign up for a tour here.

What’s Cookin’ Good Lookin’ : Got a recipe that you’ve been loving with your Farm Share? Have a family food tradition that’s always a hit at parties? We would love to know! It brings us great joy to see and learn how folks are using our food. If you are open to sharing, please send us your recipe and a photo to have it featured in our Farm Newsletter! If you are comfortable with the recipe being shared on our social media, please include your socials so we can give credit where credit is due!

The Day Gets Away: Forget to pick up your share? If you forget to pick up your order on Thursday from the Boathouse or Farm Stand, it will be available to pick up on Saturday from 9am-1pm at the Farm Stand in the Grange. Unclaimed shares will be donated to the local food pantry on Wednesday, so if you miss the Saturday pick up, please email us at farm@willowsfordfarm.com to schedule an alternative pick up time.

Connect With Us : Join us for one of our upcoming programs or volunteer alongside us. Visit the Conservancy Events, Instagram or Facebook pages for details.

Eat well, be well,
– The Willowsford Farm Team

Did you know that your refrigerator uses a dehydration process to keep everything fresh? This is why your crisper drawer is the star of the produce show! Keeping your crisper drawer (set to “vegetables” if needed) airtight will help keep your Farmer’s Choice fresher for longer. For this week’s share, we recommend keeping everything airtight in that crisper drawer, even the greens! Our go-to for using up share contents before your next fulfillment is a stir-fry. It’s an easy and fun way to use more veggies and clean out your fridge!

We have a recipe from a CSA member to share with you this week! This comes from a Willowsford resident, Leah, one of our Boathouse volunteers! When sharing this recipe, Leah said “It only takes about as long as it takes to make the pasta. My changes were portion size (hello family of 5!) and I used the entire bunch of kale from the other weeks CSA “. Thank you Leah!!

Green Pasta
Ingredients:
Serves 5
10oz fettuccini
1 bunch Willowsford kale
60g parm
olive oil
1 tsp freeze dried shallots (or fresh, or garlic!)
2 tbsp Willowsford green onions, chopped
handful of basil leaves

1 lb sausage or chicken
2 tbsp Willowsford oregano, chopped
2 tbsp Willowsford green onions, chopped

Instructions:

1. Meanwhile, chop the green onions and oregano. Tear the stems out of the kale and discard, adding the leaves, green onions, and the shallots to the pasta pan for 5 minutes (I used a colander draped over the pan to facilitate kale, shallot, green onion removal).
2. Brown the sausage and green onions in another pan adding the oregano toward the end of cooking.
3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then grate the Parmesan into the blender.
4. Use tongs to carefully transfer the kale leaves, shallots, and green onions along with the basil straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Loosen with a ladle or two of pasta water.
5. Drain the pasta, reserving a cup of pasta water.
6. Return it to the pan and toss with the vibrant green sauce, loosening with another splash of reserved cooking water, if needed, then divide between your plates.
7. Add in the sausage to taste plus extra parm as desired.

We always add peas to green pasta, but those are optional. It’s also great to sub the sausage with chopped chicken.

Boathouse Pick Up Hours:
Thursday, 4 – 6 PM
Farm Stand Open and Pick Up Hours:
Thursday, 4 – 7 PM
Saturday, 9 AM – 1 PM

 KT Pizza will be posted up at the Farm Stand in the Grange from 4pm-7pm.

See something you love? Share with your people. We are proud to serve members of our community. Help us spread the word!

Willowsford Conservancy Mission:

To protect our land and promote conservation and sustainable farming so that our community discovers a deeper connection to nature and each other.