From the Farmer

2018 CSA Week 10

Good Morning CSA Members!

Although it has been hot, the weather this past week has been so beautiful – dry and crisp with lovely evenings and blue skies. It has been perfect for grilling and the beach and we hope you are all finding the opportunity to take advantage of it. On the Farm we are busy irrigating everything in the field as it has been quite dry! Seems like we got a year’s worth of rainfall in Spring and now it’s dry as a bone. We have a couple different ways to water our crops – with overhead sprinklers and with drip line irrigation (thin plastic hoses that run along the base of row crops and slowly drip water every foot or so). There are certainly benefits and drawbacks to both methods – sprinklers drop more water more quickly so you don’t have to irrigate for as long, but you also lose water to evaporation. Drip irrigation is an efficient way to get water right to the plants roots. Another benefit of drip irrigation is the ability to inject organic liquid fertilizers into the water supply. Crops that have been in the ground for a long time like tomatoes, peppers, winter squash, and melons need a consistent nutrient supply as they grow and often we like to feed them a mix of seaweed (Phosphorus and Potassium) and fish fertilizer (Nitrogen) to give them the extra boost that they need!

Potatoes AND leeks are in shares this week (!!!) so I had to put a soup recipe in the newsletter. How could I not? But don’t worry, if hot soup doesn’t seem appetizing at the moment, we’re on the same page. I want everything I eat to be cold these days. So how about this – a vichyssoise! It’s basically a cold potato leek soup with chives on top. I would have that midday any day with a tall glass of lemonade. Recipe below by the late great Anthony Bourdain.

We have so much Garlic in storage this season that we are planning to give you all the option of taking a couple heads every week, if you want to. For those of you who don’t like it or want it every week – no problem – it’s an additional item so your shares should be fully fleshed out without it! Just know it’ll be there for you whenever you want or need it. Garlic is a huge staple in my kitchen – I add it to omelets, risottos, stir fries, salads… pretty much everything. One of my favorite recipes of all time using garlic is Spaghetti alla Carbonara. My mom used to make it with me all the time growing up. It’s one of the meals that inspired my interest in food and cooking because of the way it is prepared. When making a Carbonara, one cracks raw eggs into the boiling hot spaghetti noodles, just after they’ve been drained. Mixing the raw egg with olive oil, garlic, and Pecorino Romano cheese in the hot pasta quickly cooks the egg and melts the cheese to make a delicious creamy garlic sauce. As a child I was always fascinated to see the raw egg cook in the pasta. Fry pancetta and chop up some parsley to mix in at the end! It’s seriously the best and definitely better with Willowsford Eggs if you’re into the egg scene.

Small Shares

  • Beets
  • Cucumbers
  • Garlic
  • Leeks
  • Parsley / Chives Choice
  • Potatoes
  • Tomatoes

Large Shares

  • Beets
  • Cherry Tomatoes
  • Cucumbers
  • Fennel
  • Garlic
  • Leeks
  • Parsley / Chives Choice
  • Poblano Peppers
  • Potatoes
  • Tomatoes
  • Zucchini / Eggplant Choice

Thanks so much and we will see you at the Farm Stand or at the Boat House for pick up this week!

Be Great and Well,

Anya, Deb x 22 goats, Dan and Ann, Lex x 800 laying hens and x 17 hogs, James and Rocko, Nate, Christina, Kate, Amanda, Julia, Anna, Radish the feline queen

A Few Notes
  • We’re starting to hear from our local homesteaders in search of tomatoes for making sauce. Rest assured, we will have loads of tomatoes this summer and will do bulk sales, possibly as early as this week. $25 for 25 lbs of “seconds,” which means lightly bruised or split toms.
  • Our 2018 pork is back! New to the sausage line-up this year is Garlic Bratwurst.  Also in stock right now: Chorizo, Hot Italian Sausage, Ground Pork, Pork Tenderloin, Spare Ribs, Boston Butt, Shoulder Roast, Loin Roast, Side Meat and Breakfast Sausages. If any or all of these appeal to you, email us! Write market@willowsfordfarm.com with the subject line: PORK PRE-ORDER and we can pack a custom box for you to pick up during regular Farm Stand hours. We expect to have the second half of pork back soon too, so if you are interested in the following cuts/availability, email us about them too. Those cuts are: Bacon, Maple Sausage, Sage Sausage, Apple Sausage.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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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