Lost Corner Farm

Restorative, sustainable, natural.

Welcome to Lost Corner Farm of Leesburg, Virginia, a traditional, sustainable farming operation producing high quality, flavorful fruits and vegetables found in local farm markets, businesses, and on the tables of community members. Some of the places you can find our produce include Mom's Apple Pie Bakery, in their pies and quiche as well as for sale in their retail shops when in season; and at Potomac Vegetable Farms' Vienna market.

We look forward to providing you and your family with some of the best farm-fresh food in the area. Our riverside fields produce truly beautiful, flavorful, and nutritious fruits and veggies... and bountifully!

Spring 2014 Weekly Farm Updates - June 18th

I can’t believe we are already 5 weeks into our CSA season. Time flies when you’re eating good food! We’ve found ourselves in a good groove of growing and harvesting this past week. Most everything is in the ground, though there are a few things we will do some second and maybe third plantings on later in the season, but for now most of what we will have to offer is snuggled up in the soil and basking in the sun. And though the fields are a muddy mess, luckily the rain hasn’t been giving us too much trouble as of late. It makes it tough to work at times, but yesterday we had a random little downpour that succeeded in cooling off the crew — at least for a few minutes anyway. 

Our muddy lettuce patch.

Our muddy lettuce patch.

Our biggest issue over the last week or so has been our rogue sheep! They keep escaping and getting into the corn. Apparently they are under the impression that we’ve hired them to mow down the little plants, and they are taking their new jobs quite seriously. The guys have been shooing like crazy, and luckily we have multiple, staggered plantings of my favorite summer veg, so it won’t be too much longer before we are all picking fresh corn out of our teeth. I’m tempted to ask one of the guys to take a picture for me next time those wooly rascals get into the rows, but I have a feeling I’d get an annoyed, “I’m working here!” kind of look, so we’ll all just have to imagine the mayhem on our own. 

Along with shooing, our tireless crew has been tending to the tomatoes. After pruning to ensure the tastiest tomatoes possible, they are trellising to make sure that the fruits (yes they are fruits :) get good air flow and lots of sunshine. It’s a serious amount of work when you grow as many tomatoes as we do, but it will all be worth it when those beauties are ready to be enjoyed.

Ryan Johnson, our farm manager, pruning tomato plants to ensure the tastiest outcome! 

Ryan Johnson, our farm manager, pruning tomato plants to ensure the tastiest outcome! 

Now lets get to the good stuff! There is a bit of a slow down it seems this week, but that’s how the growing season goes. One week we’re overflowing and the next things settle down and then everything bursts out again the following week. That’s why we try to be as generous as possible when we can. 

Here’s what our CSA members will be enjoying this week:

  • Nabechan onions
  • Pearl Drop onions
  • Purplette onions
  • Red Russian Kale
  • Tuscan Kale
  • Beets
  • Sugar Snap peas
  • Radishes
  • Chinese Cabbage or Yugoslavian Red lettuce

All three of the onions varieties are amazingly delicious! I sautéed a few extra’s in some olive oil for dinner and they were so sweet and tasty. I simply sliced the Pearl Drop & Purplette in half and then threw the Nebachan in whole and tossed them around in a hot pan for a bit before scarfing them down. I could have eaten a pound of them! 

Beautiful Purplette bunching onions. So pretty & so tasty!

Beautiful Purplette bunching onions. So pretty & so tasty!

The Red Russian & Tuscan kale are growing like delicious weeds, so we're happily picking it as fast as we can. The difference between a small farm like us & a major grocery store is that we do not hydro-crisp our kale and other leafy greens. So sometimes it wilts a bit in this heat once it has been picked. But the good news is, kale is super resilient and comes right back to life when you submerge it in water for a bit. 

Bunches of Red Russian kale all ready to go! 

Bunches of Red Russian kale all ready to go! 

The beets are coming in a bit heavier now. If you’re not familiar with cooking or peeling beets, let me share how I tackle them. After a good washing, I slice off the top and bottom, and then toss them into a tin foil packet with a little bit of olive oil and orange juice. Next they go into a 400 degree oven for a good 30-40 minutes. The best way to see if they are done is to stick a fork in them — you want that fork to slide in and out really easily. Depending on the size, your beets may take more or less time, so check them until you get a handle on cooking times. Once they are done, grab yourself a few paper towels, and then simply rub the skin off. If the beets are done, the skin falls right off. They are hot, of course, so be careful! Once they are peeled, simply enjoy! 

Our gorgeous & vibrant beets. 

Our gorgeous & vibrant beets. 

As always, thanks for checking in with us here at Lost Corner Farm! We're working hard to ensure that our members enjoy the bounty of our beautiful land!