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!

Fall 2014 Weekly Farm Updates - September 24th

Well, now that it really is fall, I feel like I can finally tell everyone about our amazing pumpkin patches! I know I haven’t mentioned them yet, but they are huge! Okay, sorry, I couldn’t help myself :) I'm just so excited because this week our members are finally getting a taste of what's been growing in those amazing pumpkin patches! 

This week we're sharing the following fresh produce with our members:

  • Red & Yellow Raspberries
  • Tomatoes
  • Cherry Tomatoes
  • Laratte Fingerling Potatoes
  • Rose Gold Potatoes
  • Yukon Gold Potatoes
  • Fortex pole beans
  • Bell Peppers
  • Lunchbox Peppers
  • White Sweet Corn
  • Kale
  • Kabocha squash
  • Beets 

So tucked into the bottom of our share baskets this week is a little guy might look like a pumpkin, but he’s not — he’s a kabocha squash. Some say this Asian squash variety tastes a little like a pumpkin and a sweet potato combined, but they’ll have to decide that for themselves. I’ve been experimenting with roasting this squash, and I’ll admit, I’ve have some failures. I cut it up way too small, roasted it at too high a temp and for way too long. P.S. Don’t do any of that. 

Vibrant Kabochas, all ready to go home with you! 

Vibrant Kabochas, all ready to go home with you! 

When you're searching for recipes on how to cook up this pal, please know that although many pictures will show green kabocha’s, our orange variety is completely interchangeable in all the recipes that you might come across. As with any winter squash, if you store your kabocha in a cool, dry place, it will last for quite some time, so feel free to put those babies to bed for a bit! 

It’s time for kale again, which makes me happy. Our members will be enjoying a mixed bag of Red Russian, Tuscano and Curly kale in your basket. I’ve found that keeping it bunched up in a bag helps to keep the Red Russian a bit more hydrated, but as we discussed at length back in the spring, you can rehydrate the stalks in some water if need be. Just remember to snip off the ends. 

The kale rows are coming back to life after a long hot summer

The kale rows are coming back to life after a long hot summer

Sad to see the corn come to an end :( 

Sad to see the corn come to an end :( 

I’m bummed to say that this is officially the end of the corn. It will probably look a bit sad and dried out, but that’s just the husk. Although there are still some worms in there, the cobs have retained their tastiness surprisingly well. Steven and I pulled back the dry-ish looking husks today and nibbled away, just to make sure it was still worthy of sharing, and we both really felt it was. But after this, there’s simply no more until next year. 

Taste testing – such a tough job around here

Taste testing – such a tough job around here

Speaking of next year, we, of course, hope all of our members will be joining us again for our 2015 CSA program. We have some exciting things planned, including one of my favorite new additions, a meat share. While we continue to get our livestock program up and running, we are hoping to team up with a friend of mine, Forrest Pritchard, who owns and operates Smith Meadows Farm in Berryville, VA, so that we can offer our members the option of high quality, grass fed & finished, antibiotic & hormone free meats. He offers a wide variety of beef, lamb and pork products, which I’ve been enjoying for years, and I know you guys will love too! 

We’re considering other options as well, like a cheese share, a bread share & a bakery share as well. My hope is to have registration for 2015 up and running by the holidays! If you have any feedback, please don’t hesitate to get in touch! 

The vines might look a bit scraggly this time of year, but the cherry tomatoes are still happily growing

The vines might look a bit scraggly this time of year, but the cherry tomatoes are still happily growing

This beautiful soil is just waiting to be planted with a cover crop of winter radish and clover

This beautiful soil is just waiting to be planted with a cover crop of winter radish and clover


Summer 2014 Weekly Farm Updates - September 17th

It really feels like things are starting to wind down now, despite the fact that we still have a few weeks left in the CSA season. Some of my favorites are still to come, so it’s good to know that we will end with some pretty fantastic produce as the 2014 program comes to a close. 

This week our members are enjoying the following fresh produce:

  • Red Raspberries
  • Tomatoes
  • Cherry Tomatoes
  • Rose Gold potatoes
  • Summer Squash
  • Lunchbox peppers
  • Fortex pole beans
  • Garden of Eden pole beans
  • Bell Peppers
  •  White Sweet Corn
  • Okra

I know I keep talking about the pumpkin and winter squash patches, but I can’t help it! Much to my delight, they are quite vast, and all the varieties are sprinkled throughout, so deciding when things are ripe can be a challenge. Steven, Ryan & I spent some time wandering around and slicing different squashes open to see what we would find. It’s fascinating to me how one kabucha can be ripe inside, while the other, that is literally a hair lighter and growing just a few feet away, is not. 

Ryan and Steven, testing for ripeness

Ryan and Steven, testing for ripeness

It’s all a giant piece of guesswork for the most part, and no matter how many seasons of a crop you have under your belt, you’re still going to be cutting them open to see what’s going on inside. So after sacrificing a few kabucha and butternuts, we all agreed that it would be another week at least before our member find these guys in their baskets. They’ll be worth the wait, no doubt. 

The Fortex pole beans have had a bit of a resurgence, and same goes for the Garden of Edens! I sincerely hope our members aren’t completely sick of them yet. Please remember to share or freeze your beans if you're feeling inundated. You'll be happy you took the time to freeze them come winter! 

I have to admit that last week when I took home my share of Lima beans, I ate them all in one meal. I steamed them, and tossed them with a tiny bit (who are we kidding, a ton) of butter and some salt, and I inhaled them in minutes. They were super tasty, so I’m hoping Steven is right when he says that we might get one more good picking out of them before the first frost.

My lima bean feast

My lima bean feast

Little dear nibbles resulted in a happy little Kabocha face :) 

Little dear nibbles resulted in a happy little Kabocha face :) 

Even though I forced Ryan to pose with this giant Polar Bear pumpkin, you still can't tell how bit it is! 60 lbs at least! 

Even though I forced Ryan to pose with this giant Polar Bear pumpkin, you still can't tell how bit it is! 60 lbs at least!