From the Farmer

2018 CSA Week 20

Dear CSA members,

With all the cool fall weather we are experiencing, we are finally seeing some healthy lookin’ greens coming into the share this week! Kale and Arugula are two of my favorites and they pair to make an amazing salad. I like using avocado and olive oil to make a creamy dressing and the recipe below adds Parmesan and pine nuts to the mix for an extra savory flavor.

Kale has a bad rap for raw eating because of its toughness but this can be pretty easy to remediate by tenderizing the leaves! I strip the leaf from its stem and chop the greens into fine, bite-sized pieces. Then toss with salt, olive oil and vinegar until coated and let sit for 5-10 minutes. Some folks also recommend massaging the Kale to help break down the cell walls. Toss with baked sweet potatoes, red onion, and tomato for a filling and tasty meal.

We have green tomatoes in Large Shares this week also! The most popular way to prepare green tomatoes is to fry them – but there are plenty of other recipes that can take advantage of the flavor and texture of this fruit. Because green tomatoes are firmer they pickle, bake, and fry deliciously! They even make a superb jam – try one of the recipes below!

  1. Fried Green Tomatoes
  2. Green Tomato Soup with Lump Crab Meat
  3. Green Tomato Pie
  4. Grilled Green Tomatoes Caprese

Small Shares

  • Arugula
  • Eggplant
  • Kale
  • Okra
  • Peppers
  • Potatoes
  • Radish / Turnip

Large Shares

  • Arugula
  • Eggplant
  • Garlic Chives
  • Green Tomatoes
  • Kale
  • Okra
  • Peppers
  • Poblano
  • Potatoes
  • Radish / Turnip
  • Winter Squash Choice

Looking forward to seeing you all at the Farm Stand or Boat House this week for pick-up!

Your Farmers,

Anya, Ashley and Penny the pup, Lex x800 happy hens and x10 silly mud lovin’ hogs, 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

41025 Willowsford Lane, Aldie, VA 20105

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