From the Farmer

Winter CSA: Week 3

Hello Winter Share Members!

I hope you all are staying warm and enjoying these snowy first days of winter! As we prepare for our second week of Winter CSA, I’d like to take the opportunity to introduce myself to you (virtually). My name is Anya, this is my second season with Willowsford Farm, and I co-managed the vegetable operation at the Grange this season. I’ve had the pleasure of meeting some of you over the last two seasons and I’m so thrilled to be back this winter, growing fresh greens throughout the coldest months and shortest days of the year.

This week’s share is particularly exciting for me because we are harvesting and sharing with you my favorite crop – Spinach! Spinach is a challenging crop to grow in the summer, as it tends to go to seed quickly in hot conditions, but in the winter it is the star of the show. As temperatures drop, the Spinach plant cleverly converts the starches in its body to sugars, because sugar has a lower freezing point. This makes the plant incredibly cold hardy, (surviving below 20 degrees with little to no protection) and it also makes it astonishingly sweet. Don’t cut the stems off of these leaves! They seriously taste like candy.
Winter Spinach leaves may not look like the dainty baby spinach you often find in stores, but don’t be deceived – the greens are tender, succulent and loaded with Vitamin A, Vitamin K, Potassium, Manganese, Folic Acid, and Omega-3 Fatty Acids, to name only a few. Eating it raw is a great way to absorb all the nutrients leafy greens offer – chopping the leaves up small and tossing with goat cheese, cranberries, and pecans makes a delicious and hearty salad. Alternatively, I often throw it into my morning protein shake as I prefer the flavor to kale. My recipe is as follows:

1/4 cup pea protein
1 cup frozen blueberries
1 banana
1 cup spinach
1-2 tbsp nut butter,
1 tbsp cocoa powder
1 cup coconut water
1 cup hemp milk
Spinach is also a fantastic cooking green and below I’ve attached a link to a great recipe, Butternut Squash + Spinach Risotto with Crispy Fried Sage, which includes several more items from this week’s share!

Week 2:
Spinach
Carrots/Beets
Winter Squash
Lettuce
Strawberry Goat Cheese
Garlic/Onion
Brussel Sprouts/Kale
Sage

 

Hope your week is getting off to a great start and we are looking forward to seeing you again this week on Wednesday at the Farm Stand from 2 – 7pm, or Wednesday at the Boat House from 3 – 7pm

 

 

Be Great,
Anya, Mike, Deb, Al, Bree, Lex, Radish, Bella, Chx + Goats, etc.
Share on Social
Search
Sign up for farm updates

Follow the Farm
Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

info@willowsfordconservancy.org

Follow Us
Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

farm@willowsfordfarm.com

Follow Us