We are celebrating National CSA Day, tomorrow, 2/25. Please sign up and save 5% on ALL shares (including payment plans) using code CSA18 (valid thru Sunday 2/25 at 11:59 pm).
The Spring season starts on Tuesday, 3/28 and runs for 24 weeks.
We serve Capitol Hill in Washington, DC and Richmond VA.
* if we do not get 10 members, these pickups will revert to Farm to Family or another active site.
Shares include locally grown or raised produce (veggies and fruit), fruit only (DC only), grass-fed dairy and eggs, grass-fed/pastured meats, and combo full share that features produce, dairy, meat and bread. Member fees for the season (for fuel, labor, admin etc) apply: DC $90 for the season for weekly frequency/$45 for the season for biweekly; RVA $50 for the season for weekly fequency/$25 biweekly and will be charged separately to your card on file. Checks are our preferred payment (Thank You!) and should be made out to Farm to Family.If you believe in the value of the work our local farmers do and would like to help our farms be successful, sign up for our CSA 2/23-2/25, and use the hashtag #farmtofamilycsa #CSAday to share our offer.
We are grateful for your membership, and your support of Farm to Family and the family farms and vendors we work with.
Our CSA serves the Richmond, VA and Capitol Hill/Washington, DC areas. Happy gifting!
Hi members, I hope you all had a wonderful Thanksgiving. We are very grateful to have you all in our lives and as members this season. You are a very important part of the local food system and support the farmers we work with. I’m sure you don’t want to hear about more food, but maybe as Tuesday and Wednesday rolls around, you will be more ready. Recipes will follow, I just wanted to get this preview out so you can plan. Remember this list is subject to change. I will do my best to let you know of any changes.
And we will be taking orders for Christmas Trees and Wreaths! I’ll have info on pricing hopefully up on the website soon along with delivery availability, Mark is still working that out with our tree farmer, Gerald Jones. They are spray free Frasier Firs, very beautiful and fragrant, and well balanced.
collards – I made this recipe for collards with bacon last night in the Instant Pot and it turned out really great.
totsoy – Totsoy (aka totsoi) is a hardy spinach like green that likes cold weather. Here’s a great guide with several recipes to try.
Top Round steak – make mint chimichurri and marinate your steak easy marinated top round steak.
cabbage – grill it. Its amazing.
What’s in the Share – 11/7+8 – Oysters + Clams!!
This is a really delicious share for you this week! We have a few turkeys and bison roasts left, and you can order them and pay your $20 deposit via our online ordering. They are open to non-members as stand-alone items.
french radishes – I love to slice these into salad, but they are lovely in a sandwich, or sauteed in butter for breakfast. Here are some suggestions, I love the one with the ricotta, which you can make in minutes using the milk.
Brussel sprouts – yay! flash fried with lime and salt.
Oysters + Clams –how to shuck an oyster with Chef Pete at Merroir. How to prepare them raw use your leeks, or green onions! Grill them. Here’s a few other methods of cooking like roasting, and steaming. Here’s how to steam clams. Here’s the Ultlimate Pasta with Clams Make oyster shooters. You can use sake, tequila, vodka etc. Look them up. You’ll be in heaven.
apples – make a fruit and cheese plate!