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We are open!


We are selling asparagus at the carport daily from 9 a.m. until 6 p.m. starting Friday, April 21.

Buy a 2-pound bag for $10 or a 5-pound bag for $20. Get this delicious spring treat while it lasts!

Want more delicious Snead’s Farm goodies all summer long? Join our CSA while you’re here buying asparagus. Find the contract here.

Come to the Snead’s Farm Asparagus Festival May 27-29

Snead's Farm Asparagus Festival

Join us during Memorial Day weekend as we celebrate the asparagus harvest!

There is no entry fee for the asparagus festival. Just come on out to the farm 9 a.m. – 6 p.m. Say hello to our lambs, sheep, llamas, goats, cows, horses and more, and purchase fresh-cut asparagus at the carport.

The Well at Snead’s Farm will be open 10 a.m. to 5 p.m., serving the Snead’s Farm Asparagus burger–made with Braehead Farm beef and topped with a generous helping of asparagus. The Well will also have a selection of local beers and wines, including Spencer Devon’s Snead’s Farm Blackberry Saison beer, along with a selection of other asparagus dishes.

Snead’s Farm will open for daily asparagus sales starting Friday, April 21. We will be open daily, 9 a.m. to 6 p.m. Asparagus may be purchased at the carport next to the house.

And there’s still time to join our 2017 CSA. Our first pickup will be May 1 for Monday customers, May 3 for Wednesday customers. This is shaping up to be a fantastic year for the CSA. Don’t miss out; download the contract here and join so that you can be in on the best deal around for supporting local farms and eating delicious local produce.



5 things to do before your CSA starts

The first pickups of the Snead’s Farm CSA 2017 season will be May 1 for Braehead Farm and North Stafford customers, and May 3 for Snead’s Farm customers. You can still join the CSA by downloading the contract here. This post is written by Emily Freehling, who writes the weekly e-mails that offer tips on how to use the Snead’s Farm CSA. 

Snead's Farm CSA Box

This will be my family’s seventh year participating in the Snead’s Farm CSA. In that time, I’ve come to anticipate the start of this season.

It signals the end of bringing home plastic clamshell containers of tired, flavorless lettuce from the supermarket and the start of a time when I’ve got an abundance of vibrant, fresh greens to build menus around. It means weekly trips to the farm and a vegetable list that gives me a head start on the week’s meal planning.

It’s true that a CSA membership is something to be carefully considered. You will have to cook, maybe more than you are used to.

But if you take the month of April to make a few preparations, you’ll be set up for success, and can make the most of your investment.

Here is my pre-CSA to-do list:

  1. Sign up for the Snead’s Farm e-mail list. We send an e-mail every Sunday that gives you a list of what to expect in your CSA box for the week, along with recipes and tips for using your produce. Click here for the signup form, and make sure to check the box for your CSA pickup location if you want to receive the weekly CSA e-mail. To ensure you receive these e-mails, make sure the e-mail address is on your accepted senders list (Don’t send e-mails there, though; you’re better off calling the farm or sending a Facebook message.). If you use gmail and you find these going into your promotions tab, simply click on the message and drag the e-mail into your primary inbox if you want the weekly CSA list to appear there.
  2. Clean out the fridge. You’re going to need fridge space for all the good stuff that’s coming your way, and you’ll want to put this beautiful produce in a clean fridge. So clean out all those old jars you’re never going to empty, wipe down the surfaces to get rid of those random spills that have solidified over the winter, clear the dried lettuce leaves and shriveled berries from the corners of your produce drawers and make way for the good stuff.
  3. Assess your equipment. My big kitchen splurge this year will be a second salad spinner (Crazy, right?). I have found over the years that if my greens are washed and ready, I’m a lot more likely to use them in smoothies, on sandwiches, and in any other spur-of-the-moment concoction I might be making. So when I bring home my box, I immediately fill my spinner with cold water, prep my chard, kale, collards, beet tops, lettuce or other green (with chard, kale and collards, this means separating the leaves from the stems and tearing them into bite-sized pieces) and let them soak in the water. You might need to fill the spinner two or three times if there’s a lot of dirt on your greens. Then I spin them dry and store them in the spinner in the fridge. This is why I need a second spinner, because I’ll either have more greens I want to prep this way, or I’ll want to use a spinner to wash and dry other produce, like sugar snap peas. Here are some other pieces of equipment to make sure you have on-hand:
    • a good, sharp chef’s knife
    • a paring knife
    • two to three solid cutting boards
    • a vegetable peeler
    • a box grater (or a Cuisinart, if you prefer)
    • at least two solid metal sheet pans for roasting batches of vegetables
    • zip-top bags or freezer-safe containers for storing soups, purees, pestos and other ways of preserving surplus produce
    • an 11-inch cast-iron skillet (I use this for stir-fries, frittatas, quesadillas and really just about anything else I cook that doesn’t involve tomatoes. It lives on my stovetop.)
    • smaller colanders for berries and other vegetables
  4. Stock up on staples. I like to try to make fewer trips to the grocery store when I’m getting my CSA box. One way to do that is to have lots of staples on-hand that can make a meal out of just about any produce you happen to have. Here are some ideas:
    • Tortillas and shredded cheese – because you can saute just about anything and put it in a quesadilla.
    • Grains – Wheat berries, farro, rice, couscous, bulgur, quinoa…and any other grain you can think of can be tossed with roasted bite-size vegetables and feta cheese, drizzled with olive oil and either vinegar or lemon juice and made into a delicious salad. Grains can also be a nice addition to frittatas, soups and other dishes you might make with your CSA bounty.
    • Beans – Whether dried or canned, having lentils, black beans, garbanzos, canelinnis, pintos and other beans around means you’re never stuck if you forgot to take the meat out of the freezer. Make soup, a burrito, a salad and more with this cheap protein.
    • Soy sauce, rice vinegar and brown sugar – These three ingredients plus your vegetables are all you need for a stir-fry. Adding grated ginger (keep it in the freezer) and chopped garlic makes it even better. It’s worth investing in a bottle of toasted sesame oil to drizzle on top of the finished product.
    • Good olive oil – buy a good bottle and use it only for making dressings or drizzling over dishes just before you eat them. Buy a cheaper bottle for cooking.
    • Salad dressing ingredients – You may have your favorite recipe, but homemade dressing is the perfect complement to fresh spring greens. I always start with a dollop of Dijon mustard, add a pinch of salt and pepper, some chopped herbs if I have them, then one part vinegar and three parts olive oil (more or less, depending on your taste). Shake or stir it up and you’re ready to go.
    • Flour and yeast – mainly for making homemade pizza dough.
    • Lemons – A squeeze of lemon can make most things taste better.
  5. Get excited. Participating in a CSA is a wonderful way not only to eat more vegetables, but also to educate yourself and your family on where food comes from. Farming is very weather-dependent, but Snead’s Farm partners with other local farms to ensure the highest diversity and quality of goods offered, all grown locally. In addition to Snead’s Farm, produce in this CSA also comes from C&T Produce of Stafford County, The Canning Farm and Steve Minter Farm of King George County, Timber Ridge Fruit Farm in Frederick County, Va., Westmoreland Berry Farm and Braehead Farm of Fredericksburg. Your support of this CSA helps keep all of these small farms in business, keeping land in farm use and benefitting the local food system and environment.

Mark your calendars for May 1 or 3 and don’t miss that first pickup. Happy eating!


Our 2017 CSA starts May 1

Sneads Farm CSA

The Snead’s Farm 2017 CSA starts in less than two months!

Once again this year, we will be offering pickup at Snead’s Farm, Braehead Farm and at our North Stafford location.

To join the CSA, click here to download the contract, and send it in with your payment. Then don’t forget to come pick up your delicious box of farm-fresh produce on your first pickup day.



Mark your calendars for a special Snead’s Farm holiday event


Come to the farm on Saturday, Nov. 26, for a holiday-themed event where you can cross several holiday tasks off your list in one stress-free trip.

The farm will be open from 9 a.m. until 5 p.m. for Christmas tree sales. Find all the details on this year’s trees here.

The Well at Snead’s Farm will be open 10 a.m. until 5 p.m. selling its popular menu of farm-to-table favorites, as well as a selection of Virginia craft beers.

Kerry Renee Photograsantaphy will offer styled holiday mini-sessions for all ages from 10 a.m. until 2 p.m. Make sure to click here to reserve a session in advance.

In addition, Santa and Mrs. Claus will be making a stop at the farm. From noon until 2 p.m., kids can have their picture taken with them in the barn and get a few minutes to make those all-important Christmas gift requests. Parents will receive a thumb drive of photos to take home, all for $50.

Darling D’s Concession Stand  and Martino’s Donuts will be open, selling hot chocolate and other sweet holiday treats. Take this opportunity to ditch the mall for some time outside with your family.

Please, no outside food, and all vendors take credit cards.



CSA Week 17: Aug. 22 and 24, 2016

In the box:

2 containers Snead’s Farm berries
3 watermelons
1 bag tomatoes
1 dozen corn
2 bags Irish potatoes

To be picked on Wednesday, Aug. 24, at Snead’s Farm:
1 quart raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 28, at Snead’s Farm:
1 quart raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $99
Total value of goods distributed so far this year: $1,738

Meal ideas:

Night 1: Ready for something completely different? This Watermelon Salad recipe from the August issue of Bon Appetit looks like just the ticket.
Night 2: Who says graham cracker crust has to be on the bottom of a  berry dessert? Try this graham cracker blueberry crumble (you can sub in whatever berries are in your box) for dessert tonight.
Night 3: Baked potato bar. Get inspired here.
Night 4: Corn, tomato and black bean tostadas (use chopped tomatoes instead of cherry tomatoes)
Night 5: Beef and watermelon stir-fry 
Night 6: Grilled corn salad with black beans and queso fresco
Night 7: Raspberry and Blue Cheese salad (add some grilled shrimp or chicken on top to complete the meal)

CSA Week 16: Aug. 15 and 17, 2016

In the box

1 pint blueberries
1 container of Snead’s Farm berries (raspberries or blackberries)
7 watermelons
1 dozen eggs
1 bag tomatoes
2 eggplants
2 peppers

To be picked on Wednesday, Aug. 17, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 21, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)
Total retail value of this week’s box: $154
Total value of goods distributed so far this year: $1,639

Meal plan

Night 1: Watermelon gazpacho with grilled-cheese sandwiches (or alongside grilled shrimp)
Nights 2 and 3: Baked eggplant parmesan
Night 4:Tomato-watermelon salad
Night 5: Bell pepper and herb quiche with a side of cold watermelon
Night 6: Chinese-style eggs and tomatoes
Night 7: Watermelon “steak” salad


CSA Week 15: What’s in the box?

In the box

2 pints blueberries
2 pints blackberries
4 watermelons
2 cantaloupes
1 bag tomatoes
3 peppers
1 eggplant

To be picked on Wednesday, Aug. 10, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, Aug. 14, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $159
Total value of goods distributed so far this year: $1,485

Meal ideas

Night 1: BLTs make the ultimate lazy summer dinner. We’ve been jazzing ours up by stirring pesto into the mayonnaise we use, adding a fried egg to the sandwich or going all-out on really good crusty bread. This week it might be time to add pimiento cheese to the mix.
Night 2: Eggplant and Olive Pizza
Night 3: Tomato and Watermelon Salad (this would be great with grilled shrimp)
Nights 4 and 5: Lasagna with spinach and peppers
Night 6: Melon and crispy prosciutto salad
Night 7: Blueberry and farro salad



CSA Week 14: Aug. 1 and 3, 2016

In the box:

2 pints blueberries
2 pints blackberries
1 dozen corn
1 large bag tomatoes
3 cantaloupes
3 peppers

To be picked on Wednesday, Aug. 3, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)
**Also on Wednesday, from 7 a.m. until 10 a.m. in the herb garden (to the left of the sand pile), Ellen Snead will be out in the garden sharing the bounty of this year’s herbs (especially basil). Visit her in the garden to take home some aromatic additions to your menu for the week.**

To be picked on Sunday, Aug. 7, at Snead’s Farm:
2 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $154
Total value of goods distributed so far this year: $1,326

Meal Plan

Night 1: Lynne Rossetto Kasper’s Savory Cantaloupe Salad served on crusty bread. This is summer eating.
Nights 2 and 3: Corn soup with grilled cheese-and-tomato sandwiches
Night 4: Grilled sausage links and peppers served on hot dog buns (To grill the peppers: Cut lengthwise into chunks that won’t slip through the grill grates, brush lightly with oil. Grill until tender, then toss hot peppers with raw chopped garlic, salt and pepper. Cut grilled pepper chunks into strips to serve with sausages.)
Night 5: Marinated tomatoes. There are some summer nights I would eat this all by itself. Serve with a hard-boiled egg, a slice of crusty bread spread with cheese, a plate of chips and hummus…it’s a low-maintenance dinner.
Night 6: Prosciutto, melon and mozzarella (This would be great to bring to a pot-luck)
Night 7: Blueberry-corn salad