From the Farmer

2018 CSA Week 8

Good Morning CSA Folk!

Our share this week reflects the intense summer heat we’ve been getting over the past few days, and it’s been HOT – our pepper plants love these 100 degree days and their fruit shows it! We have both green peppers and hot peppers in the share this week. Peppers are one of my favorite veggies because of their versatility – I eat them raw with hummus, chop them up and sauté them for fajitas, clean and half them and throw them on the grill, or stuff them with sausage, rice, and herbs and bake them in the oven. I had a cookout this last weekend and sliced wide, thin pieces of eggplant, zucchini, onions and peppers to grill. I keep it really simple and just toss the raw veggies in olive oil, salt, and pepper and grill them until they are tender and lightly charred. These veggies are always a huge hit and a wonderful compliment or alternative to sausage or burgers!

We are also super excited to share potatoes with you this week! The variety in your shares is called “Red Gold” and has a red skin with a delicious buttery yellow flesh. These are “new potatoes” meaning we have harvested them before the plant has completely died back and before the sugars in the potato have completely converted to starch. This makes new potatoes tender, waxy, and high in moisture with a thin delicate skin that make them great for cooking and eating unpeeled. I love roasting new potatoes as their high moisture content allows them to evenly brown, but a 4th of July potato salad would also be a perfect way to eat these, too! The beauty of potato salad is that there are so many styles of this popular dish. Sometimes I’m in the mood for a hearty, egg-y, mayonnaise-y classic variation and I like to add dill and celery to this creamy version to provide a crisp balance. I’m also a huge fan of mustard and vinegar based salad and I find that the sweet mild flavor of shallots is lovely compliment to the acidity of vinegar or lemon. Below are some of my favorite ways to make this dish.

  1. All-American Potato Salad
  2. Shallot and Lemon Potato Salad
  3. Dijon Vinaigrette Potato Salad

SMALL Shares:

  • Cucumbers
  • Green Peppers
  • Hot Peppers
  • New Potatoes
  • Shallots
  • Summer Squash/Zucchini
  • Swiss Chard

LARGE Shares:

  • Baby Kale
  • Cherry Tomatoes
  • Cucumbers
  • Eggplant
  • Green Peppers
  • Herb Choice: (cilantro, parsley, or dill)
  • Hot Peppers
  • New Potatoes
  • Shallots
  • Summer Squash/Zucchini
  • Swiss Chard

We hope that you are all able to keep cool in the coming days and that you have a festive, celebratory, and delicious 4th of July meal! 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

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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