Happy Wednesday, Farm-ily!
As some of you no doubt saw on social media, a small envelope in the mailbox last week from CCOF brought big news: Willowsford Farm's produce operation is now officially certified organic! We couldn't be happier. This certification has literally been years in the making; it reminded us again that no one is better at playing "the long game" than a farmer. Obtaining organic status starts with supplying the certifying body with three years of logs and affidavits covering all the steps in our production model, from seed varieties to pest control. The farm crew made choices from 2011 to this very season that add up to where we are today. By doing things thoughtfully, by choosing health over ease one year after another, our evolving team worked within these guiding principles and positioned us for this milestone.
So much of farming is building for the future. Have you ever come across a Farmer's Almanac? They like to remind readers that they've been predicting the weather "longer than the National Weather Service"- since 1818. The Almanac builds their weather calendar two years in advance, in three day blocks and across all the American climate zones. While the accuracy of the old print version leaves much to be desired, farmers of 1818 and 2019 watch the ground and the skies with similar expressions. They constantly think both forward and backward, predicting what effects last year's rain will have on this year's pest levels, and how our responses in the present day will help or harm us next year. What cover crop to use, whether to till, when in spring to trust the warmth of the sun and plant; so many decisions!
In the midst of this planning and forward thinking, food brings us back to the present. A good meal gently reminds us to enjoy the fleeting spring, the delicate lettuce that will soon be replaced by kale. Each crop is tied to memories of a time of year. We snap beans on porches in July, wipe watermelon juice from children's cheeks in August, and roast winter squash at Thanksgiving. It is such a joy to pause from the work and the planning to take sustenance in the moment, feeding our bodies and our memories.
Our wish for you this week is a memorable meal that you will look forward to as next winter ebbs away, one that will have your taste buds humming with joy and welcoming spring. We hope you try garlic scapes for the first time, or look at turnips and beets with new eyes and new culinary techniques. Revel in the crispness and greenery of spring, knowing that juicy tomatoes and lush cucurbits await you. Thanks for joining us in the present, and in the long game.
A Few Notes for the Week:
- We appreciate the time you've taken to share your veggie preferences with us, and to customize your shares each week. To make sure that you get everything you've selected, we've decided to move forward with packing your shares for you instead of offering market-style pickups. Please bring your reusable bag to your chosen location, where a staff member or volunteer will assist you with finding a bin labeled with your name and full of fresh produce! Transfer your bin contents to your reusable bag, and check the sticker to make sure you've received your full share and any add-ons
- We love that you're eager to grab your shares, but please keep in mind that our schedules on the farm are calibrated to include a large number of tasks. We will have your CSA pickups ready promptly at 9 AM/2 PM, but prior to that time we are working hard to complete an organized set-up.
- One of the many benefits of the Harvie system is the ability to reschedule your shares as needed. If you find that your schedule has changed at the last minute and you've missed a pickup, please let us know via email to farm@willowsfordfarm.com that you will be coming to the Farm Stand to retrieve your share items. If we don't hear from you within 24 hours, your share is donated to someone in need via either Dulles South Food Pantry or Loudoun Interfaith Food Bank.
- The Farm Stand now offers freshly baked artisan bread From Barnesville Bakers on Wednesdays only from 2-7 PM. Quantities are limited!
- Farm Garden Yoga continues this weekend with all-levels vinyasa outdoors at 9 AM on Sunday, 6/2/19
Eat well today and be well always,
Ashley, Collin, John, Lex, Rory, Nate, James, Alexandra, Julia, Michelle, the happy hens, and the black dogs who are beginning to the appreciate the air conditioning in the Farm offices
