Dear CSA Members, returning and new, hello and welcome to the 2018 growing season! My name is Anya Rosen and I am the interim farm manager here at Willowsford Farm this year. I have been responsible for overseeing the vegetable production operation here throughout the last two years, and I’m proud to continue the legacy of this farm. As this is my third season with WSF, some of us may know each other from both regular season and winter CSAs over the past several years. I am so excited to meet those of you who are new members, continue getting to know those who are returning to support us, and generally share our produce with you this season.
Farming using organic methodology is a slow burn, and by that I mean that no farm was built in a day. Nature works slowly to break down matter in the soil and make nutrients available to the vegetables we grow, and it is important for us as farmers to work in accordance with these processes to ensure sustainable land management. I think it’s important to mention the amount of care that has been devoted to the land this farm was built upon. We are growing our veggies in soil that has been amended with compost yearly and rotationally cover cropped to restore nitrogen and organic matter to the earth. The vegetables themselves are thoughtfully rotated yearly over 15 acres. As a result the veggies we harvest and eat are filled with nutrients and vitamins and free of pesticides and chemicals. The fruits of our labor are also the fruits of deliberate planning, skill, experience, and compassion. And by fruits I mean vegetables. I feel very lucky to have inherited this land from a farmer who is one of the most compassionate land stewards I know. Not only did he nourish the land but he shared his values, insights, and philosophies with a new generation of farmers of which I myself am included, and for that I am also grateful.
In the spirit of gratitude and without further ado, your first CSA share is listed below!
The spinach leaves you’ll see in your share are from plants that overwintered nicely – meaning they were planted last fall! Spinach plants don’t like it too hot and tend to go to seed when temperatures rise, but as we have had a fairly cool spring the plants were able to grow vigorously without calling it quits too soon. The leaves are thick and juicy from withstanding so many months outside so I like to chop them up and sauté them with onions and garlic to bring out their flavor. They are a great addition to an omelette or sweet potato risotto!
The strawberry jam in your shares this week was made from strawberries from last year’s harvest by Willowsford Kitchen. Try a spoonful over yogurt with granola, or go for a classic PB&J. Fresh berries in the field are finally starting to flush and are just around the corner!
A couple quick reminders about your pickup locations, shares and the Farm Stand:
Thanks again for joining us this season and we’ll see you at the Farm Stand or the Boat House this week!
Anya, Deb x22 goats, Lex x800 hens, Nate, James, Christina, Kate, Amanda, Julia, Anna, and Radish