CSA member feature: Michelle

Why did join the Owl's Nest Farm CSA?

I moved back to DC in March 2016 and knew I needed to find a CSA! I also hoped I could identify a farm where I could volunteer as well. Serendipitously, having lived in DC several years ago when I worked with Spencer at an environmental nonprofit, I heard that he and Liz were starting a farm operation. In the years since I left DC, I spent a couple of years working on small diversified farms in Washington and in Texas, so when I was in grad school in North Carolina, I sought out local farms where I could volunteer on weekends. So plugging in as a workshare volunteer with Owl’s Nest has been a great way for me to get my farming fix on the weekends-- along with fresh produce!

What was your favorite fruit, veggie, and/or herb from CSA this year?

I loved all the greens! Of course, I also love the hot-weather crops-- tomatoes, peppers, basil, cucumbers and look forward to summer! Owl’s Nest’s Hakurei turnips changed my mind about turnips, though (in a good way!).

Tell us about any new veggies you tried in 2016.

I tried ground cherries for the first time in 2016! I loved the tart and earthy fruit. I also liked asking farmers market customers what they thought about them-- and heard all kinds of associations with pineapple, mango, tomatillos.

What tips do you have for folks who might be trying a CSA for the first time?

Be creative! Or be simple! Sometimes the best way to enjoy the bounty is just by washing off the dirt and taking a bite-- I am thinking especially of carrots.

Please share your favorite recipe(s).

One thing I love about cooking with fresh produce is the simplicity-- after spending time working on farms, I learned that roasting vegetables with a little salt and pepper could taste even better than dishes that required long, complicated recipes with a thousand spices. If I had a food blog, I would call it “OOPS, I made dinner” because Olive Oil, Pepper, Salt-- OOPS-- is the foundation for everything! That said, in the past year, I have been getting into herb sauces or just adding fresh herbs to really take simple dishes to the next level. Bonus: it also helps facilitate “modular” meals-- re-using leftovers to make something fresh and different. Here are a few go-to recipes (that I recommend adapting to your own preference):

Answer a question you wish I'd asked.

I wish you had asked me for a vegetable joke… It’s not chard for one to turnip!

What vegetable is kind of cool? A radish!

What is Michelle Obama’s favorite vegetable? Barack-oli

CSA member feature: Meghan

Why did join the Owl's Nest Farm CSA?

Although I had considered purchasing a share on my own, about 10 friends pooled their resources and gave my a share for my birthday. It was definitely the gift that kept on giving.

What was your favorite fruit, veggie, and/or herb from CSA this year? Anything that could be pickled and the tomatoes of every color.

Tell us about any new veggies you tried in 2016. I had only had garlic scapes raw before and they are a bit in-your-face pungent, but I added them to homemade pizza last year and they were awesome that way.

What tips do you have for folks who might be trying a CSA for the first time?

Reading the weekly emails from Owl's Nest are helpful for planning as they usually included a preview as to the what was in the share each week. Also - pickling is easier than you think! I started out following these instructions from The Kitchn on How to Quick Pickle Any Vegetable and its super-easy once you've done it a few times. Although quick pickles are better 24 hours after you've made them, pickled red onions can come together in under 20 minutes and are an amazing addition to any tacos, burritos, or nachos you might be making.

Please share your favorite recipe(s).

Mom's Green Beans and Potatoes (slightly modified) These are tangy and savory and delicious! I have fond memories of snapping the ends off of pounds and pounds of green beans and then consuming huge bowls of this as a kid. My mom still starts off the dish by cooking a few slices of chopped bacon, but I think its just as good without.

  • 3 tablespoons of butter or olive oil
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 pounds fresh green beans, ends snapped off
  • 8-10 small red potatoes, sliced in half
  • 2 cups water or broth, adding more if needed
  • 1/4-1/2 cup white or apple cider vinegar
  • 1-2 tablespoons of sugar
  • salt and pepper to taste, but the potatoes really soak up the salt, so be generous

  • Note: you may need to add more water when you add the potatoes so that they are covered in the pot. I add more sugar and vinegar if it needs it.

  • Sauté the butter and onions over medium heat for approximately 5 minutes in a large pot; add the garlic and sauté for another minute

  • Add in the green beans, water, and half the vinegar; simmer over low heat for 30 minutes
  • Add in the potatoes, sugar, and remaining vinegar; simmer for another 30-45 minutes or until the potatoes are done.
  • Enjoy!

csa member feature: rosemont collective house

About us:

We're a group of 5 folks who have been living together for almost 3 years. The house itself, "Rosemont," has been a communal group house for over a decade. As the housemates have rotated, the weird art collection has grown, and visitors often remark on the odd portraits, mosaics and pottery that somehow made it here. While we work in very different sectors (the arts, education, non-profits, business, linguistics and administration), we love spending time together and unwinding with a good, hearty, vegetable-filled meal.

Why did join the Owl's Nest Farm CSA?

We were originally members of the Radix Farm CSA. We loved the convenient St. Stephen's pickup, the wonderful farmers and the amazing fruits and veggies. We tried a lot of new foods that summer and were happy to support a local farm. All of that continued with Owl's Nest, and we now love the market pick-up. We get what we know we like, in the amounts that work for us. It's OK if we miss a week because of travel, and we can extra when we know we'll be entertaining (like for our annual July 4th party watching fireworks from our roof!)

What was your favorite fruit, veggie, and/or herb from CSA this year? The spicy greens mix was a hit for us the entire season. We made great salads, slaws, and our favorite spicy mix pesto (see recipe below!). The strawberries and cherry tomatoes were also well-loved.

Tell us about any new veggies you tried in 2016. Many of us had never had pea shoots as a salad green! So sweet and crunchy, they're great on sandwiches or in salads.

What tips do you have for folks who might be trying a CSA for the first time? Think about how much you eat collectively. As a house of 5, we go through produce fast, especially stuff we all love. If you're someone who's looking to try something new, and like to eat a lot of veggies, the traditional CSA box might be right for you. If your veggie consumption varies week-to-week, or if you know summer travel may keep you from a regular pick-up, or if you don't know what you'll ever do with a Daikon, we recommend the market pick-up.

Please share your favorite recipe(s).

Vegan Spicy Greens Pesto: (All amounts are approximate, since we never measure!) 1 lb. bag of spicy greens mix 4-6 cloves of garlic 1-1.5 cup of olive oil 2-3 tablespoons lemon juice 1.5- 2 cups any mix of raw: walnuts, almonds, cashews, sunflower seeds (shelled) 1/4-1/2 cup nutritional yeast for that cheesy taste
salt and pepper til you like it

Put all of the above in a food processor. Taste it and adjust amounts until you like it. Great on pasta, sandwiches, or just on a spoon.