Red, White and Blue-berry

Greetings from the Farm,

Summer Pies are BACK! We are partnering with Harvest Symphony to offer you a wonderful selection of pies to take to your Fourth of July gathering. These items will be available on the Online Farm Store until June 29th (even during the week!) for a special pie pickup at the Farm Stand on Saturday, July 1st. All of these pies will be fulfilled frozen/ready to freeze so you can be the hit of the party. This is just your friendly reminder that the Online Farm Store closes tomorrow, Sunday June 18th at 12pm.

This Weeks Cycle: The Online Farm Store is open for business! We are into the groove of the CSA, which means the ordering cycle is now in effect. Place your order between Thursday June 15th and Sunday June 18th by 12pm for fulfillment on June 22/23/24. 

What’s Cookin’ Good Lookin’ : Got a recipe that you’ve been loving with your Farm Share? Have a family food tradition that’s always a hit at parties? We would love to know! It brings us great joy to see and learn how folks are using our food. If you are open to sharing, please send us your recipe and a photo to have it featured in our Farm Newsletter! If you are comfortable with the recipe being shared on our social media, please include your socials so we can give credit where credit is due!

The Day Gets Away: Forget to pick up your share? If you forget to pick up your order on Thursday from the Boathouse or Farm Stand, it will be available to pick up on Saturday from 9am-1pm at the Farm Stand in the Grange. Unclaimed shares will be donated to the local food pantry on Wednesday, so if you miss the Saturday pick up, please email us at to schedule an alternative pick up time.

Connect With Us : Join us for one of our upcoming programs or volunteer alongside us. Visit the Conservancy Events, Instagram or Facebook pages for details.

Eat well, be well,
– The Willowsford Farm Team

Order Today!

Highlights This Week

Strawberry Rhubarb Pie
Strawberry Rhubarb Pie


Blueberry Pie
Blueberry Pie

Swiss Chard
Swiss Chard

 Little John Cheddar
Little John Cheddar


Storage Tips for Farmer’s Choice!

Did you know that your refrigerator uses a dehydration process to keep everything fresh? This is why your crisper drawer is the star of the produce show! Keeping your crisper drawer (set to “vegetables” if needed) airtight will help keep your Farmer’s Choice fresher for longer. For this week’s share, we recommend keeping everything airtight in that crisper drawer, even the greens! Our go-to for using up share contents before your next fulfillment is a stir-fry. It’s an easy and fun way to use more veggies and clean out your fridge!

Farmer’s Choice CSA Box


Red head lettuce, microgreens, cilantro, Lacinato Kale, green-top beets or sugar snap peas, garlic scapes, broccoli or broccolini! 

Garlic scapes, Piccolima cabbage, red lettuce, microgreens, sage, parsley, green kale, broccoli or broccolini, sugar snap peas, black Spanish radish and possibly apples!

Flower Bouquets

Enjoy your share!!

Get MORE out of your bouquet!

  1. Start with a clean vessel. I sanitize mine with a splash of bleach and a good scrub and then rinse it out well.
  2. Fill the vessel with fresh water about  ⅓ of the way full. The more water you put in the more contact with the stems means more opportunity for bacteria to grow, so we recommend filling to ⅓ and changing water frequently
  3. Snip the ends of your flowers at an angle with a sharp pair of scissors or pruners.
  4. Do not place in direct sunlight.
  5. Change the water in the vase every other day and give the stems a fresh snip. Bacteria clog the stems of the flower and cause them to fade more quickly. Fresh, clean water and a fresh cut on the ends will help the flowers continue to be able to drink and last longer!
  6. Let the bouquet evolve! Some flowers are more ephemeral than others and we encourage our members to pull those blooms out of the bouquet once they fade but to continue to enjoy the other blooms and foliage that last longer.

This Week’s Recipe

We have a recipe from a CSA member to share with you this week! This comes from a Willowsford resident, Leah, one of our Boathouse volunteers! When sharing this recipe, Leah said “It only takes about as long as it takes to make the pasta. My changes were portion size (hello family of 5!) and I used the entire bunch of kale from the other weeks CSA “. Thank you Leah!!

Green Pasta
Serves 5
10oz fettuccini
1 bunch Willowsford kale
60g parm
olive oil
1 tsp freeze dried shallots (or fresh, or garlic!)
2 tbsp Willowsford green onions, chopped
handful of basil leaves

1 lb sausage or chicken
2 tbsp Willowsford oregano, chopped
2 tbsp Willowsford green onions, chopped


Cook the pasta in a pan of boiling salted water according to the packet instructions.
  1. Meanwhile, chop the green onions and oregano. Tear the stems out of the kale and discard, adding the leaves, green onions, and the shallots to the pasta pan for 5 minutes (I used a colander draped over the pan to facilitate kale, shallot, green onion removal).
  2. Brown the sausage and green onions in another pan adding the oregano toward the end of cooking.
  3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then grate the Parmesan into the blender.
  4. Use tongs to carefully transfer the kale leaves, shallots, and green onions along with the basil straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Loosen with a ladle or two of pasta water.
  5. Drain the pasta, reserving a cup of pasta water.
  6. Return it to the pan and toss with the vibrant green sauce, loosening with another splash of reserved cooking water, if needed, then divide between your plates.
  7. Add in the sausage to taste plus extra parm as desired.

We always add peas to green pasta, but those are optional. It’s also great to sub the sausage with chopped chicken.

Farm Stand Happenings 

Boathouse Pick Up Hours:
Thursday, 4 – 6 PM
Farm Stand Open and Pick Up Hours:
Thursday, 4 – 7 PM
Saturday, 9 AM – 1 PM

 KT Pizza will be posted up at the Farm Stand in the Grange from 4pm-7pm.

Photos From the Farm

Photos : Getting close to tomato season! The tomatoes in the tunnel are growing strong. Same with peppers! They are transplanted and starting to thrive. Broccoli is looking good as well, never seen a broccoli grow? Now you can cross that off your veggie bucket list!

Share With Your Friends & Family

See something you love? Share with your people. We are proud to serve members of our community. Help us spread the word!

Fresh Local Food, Just a Click Away


To protect our land and promote conservation and sustainable farming so that our community discovers a deeper connection to nature and each other.

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Our mailing address is:
23595 Founders Drive, Ashburn, VA 20148