From the Farmer

CSA Week 25

Happy Halloween from your farmers! The time between Halloween and Thanksgiving is a lovely time of year for those of us involved in food and farming. We have an opportunity to celebrate fun and familiar crops like pumpkins, corn, squash, and beans. However, there are a few items that are making an appearance in your shares these days that might need a little more explaining. Today I would like to highlight one that is often overlooked but is absolutely delicious – Brussels sprout greens.

Many of you are likely familiar with Brussels sprouts (some folks don’t seem to like them all that much, but I encourage you to give them another chance – try roasting them!). However, the greens from this plant are not often found on the grocery shelf. Similar in appearance to collards, they are a bit more tender and have a sweeter flavor than most collards. They can be prepared in the same manner you would prepare kale – sautéed with garlic, baked as chips, stuffed into a lasagna, or perhaps blended into a smoothie. I find them to go exceptionally well with Willowsford Farm bacon or pork chops, and perhaps under a serving of Willowsford Farm eggs! We’ve included a couple of recipes to help you out in the kitchen. One is a simple sauté that includes onions and garlic, which pair beautifully with the hearty and sweet flavor of the greens. The other brings together greens, cheese, polenta, and egg – what could be better!?! Be sure to give them a try!

We are in the midst of fall cleanup at the Farm, both in the fields and in the barn. Many of the projects that get postponed due to the summer rush find their way onto the list for fall and winter. We are working to clear out fields, so we can put them to bed for the winter, making sure they are ready for us when the snow melts and the sun returns in the spring. Right now, it feels like that’s a long way off, but it will be here in the blink of an eye!

A special thanks to those of you who came out to our potluck on Sunday – it was great to see some familiar faces and meet some new folks. We hope to have more opportunities to commune over food in the coming season, so be sure to keep an eye out for future opportunities to join us!

Small Shares

  • Green Pepper
  • Onion
  • Garlic
  • Brussels Sprout Greens
  • Daikon or Watermelon Radish
  • Winter Squash Choice

Large Shares

  • Spinach or Chard
  • Salad Mix
  • White Sweet Potato
  • Green Pepper
  • Onion
  • Garlic
  • Brussels Sprout Greens
  • Daikon or Watermelon Radish
  • Winter Squash Choice
Recipes 
  1. Sautéed Brussels Sprout Leaves with Onions and Garlic
  2. Brussels Sprout Leaves with Cheesy Polenta and Crispy Fried Eggs
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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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