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; at Potomac Vegetable Farms' Vienna market and CSA shares; at Cultured: Tasteful Frozen Yogurt... and Soup! in a variety of soups during colder months and as toppings for their real frozen yogurt during late spring and summer.

We are happy to offer our CSA share for the 2017 growing season and 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! 

 

 

Vicki's Family Recipe: Chinese Cabbage Salad

A recipe from CSA member Vicki

SALAD:

1 head finely chopped Napa cabbage

2 bunches of finely chopped scallions

CRUNCHY TOPPING:

¼ cup of margarine

2 packages of ramen noodles (not cooked…discard the seasoning if using soup variety)

½ cup of sesame seeds

½ cup of slices almonds

DRESSING:

¾ cup vegetable oil (canola oil is fine too)

½ cup white vinegar

½ cup granulated sugar

2 T. soy sauce

Salad:  Finely chop the Napa and scallions and toss together

Crunchy Topping:  in a frying pan, melt the margarine and add the broken up noodles, sesame seeds and almonds…stir until lightly browned.  Place on a paper towel and set aside to cool.

Dressing:  in a jar, combine oil, vinegar, sugar and soy sauce.  Shake well and refrigerate until ready to serve.

To serve, toss the crunchy topping mixture into the greens.  Add the dressing and toss just before serving.  Depending on the amount of cabbage used, adjust the amount of crunchies and dressing.  All three can be made in advance and kept separately in the refrigerator until ready to serve.  (We’ve had it last for a week when not devoured on the first day we serve it!)