Category Archives: CSA

CSA: May 14 and 16, 2018

Snead's Farm CSA

In the box

Small Share

5 pounds Snead’s Farm asparagus
2 pints (equals one quart) Jenny’s Gourmet strawberries grown in Sedley, Va.
1 bunch Chandler Farms onions from Hartwood, Stafford County
1 large box Bibb lettuce grown by Rain or Shine Greenhouse Gardens of Mechanicsville

Total retail value of this week’s box: $31
Total value of goods distributed so far this year: $73

Full Share

10 pounds Snead’s Farm asparagus
2 quarts Jenny’s Gourmet strawberries grown in Sedley, Va.
2 bunches Chandler Farms onions from Hartwood, Stafford County
1 large box Bibb lettuce grown by Rain or Shine Greenhouse Gardens of Mechanicsville

Total retail value of this week’s box: $58
Total value of goods distributed so far this year: $130

Cooking ideas





Basic techniques

Recommended by other CSA members

Yes, you can still join the CSA

Snead's Farm CSA Box

We have posted prorated prices in our online store to reflect the cost to join the CSA for the remainder of the season. We will do this every week during CSA season.

The next pickup for Braehead and North Stafford customers is Monday, May 14. The next pickup for Snead’s Farm customers is Wednesday, May 16. You can still choose between a full and small share.

You may also join by printing the CSA contract and sending it in with your check.

We hope our CSA members enjoyed the first week’s box!

Buy a CSA share

CSA: June 19, 21, 2017

In the box:

UPDATE: We have added two pick-your-own opportunities for Wednesday, June 21, at Snead’s Farm. Berries may be picked between 7 a.m. and 10 a.m.

  • 2 quarts PYO blackberries
  • 2 half-pints pick-your-own raspberries

2 pints blueberries
2 large bags snow peas
2 bags squash
2 dozen eggs
4 cucumbers
2 bags Yukon gold potatoes
1 head cabbage
**Optional Bonus** 1 dozen pick-your-own zinnias, to be picked between 7 a.m. and 6 p.m. Wednesday, June 21, at Snead’s Farm

Total retail value of this week’s box: $103
Total value of goods distributed so far this year: $545

Cooking ideas:

Note: There are a lot of snow peas this week. They make a satisfying, cold, crunchy snack if you blanch them, dry them and keep them chilled in the fridge. To do this, first remove the strings by grabbing them by the leafy stem at the top and pulling down the side with the visible peas. Plunge stringed peas into boiling water for 3 minutes. Drain and immediately plunge into ice water for 3-4 minutes. Drain, dry on a dish towel and store in a sealed container in the fridge. Reach for these when you get hungry for a snack. The boiling brings out their natural sweetness.

Night 1: Add a new technique to your vegetable repertoire: Homemade Tempura Vegetables. This would be good with your squash and snow peas (and sweet potatoes, if you have them left over from last week). Serve with soy sauce for dipping and a bowl of soba noodles.
Night 2: Two-cheese squash casserole could be served as a side dish or as a main with a green salad.
Night 3: I make a version of this Crunchy Peanut Slaw any time I have cabbage in the house. It keeps great for lunch the next day and is wonderful with grilled shrimp. If I don’t have onions, I don’t use them.
Night 4: Baked potato bar!
Night 5: Smoked salmon in cucumber boats (Appetizer dinners are the way to go when the weather gets hot.)
Night 6: Blueberry goat cheese empanadas (Are these dinner or dessert? Hey, it’s summer break, let’s ditch the rules.)
Night 7: Grilled meat with a side of snow pea slaw.

CSA: June 12 and 14, 2017

In the box

UPDATE: After looking at the blackberry fields on Monday, we have decided to add one quart of pick-your-own blackberries. This optional bonus add-on may be picked at Snead’s Farm on Wednesday, June 14, from 7 a.m. until 10 a.m.

2 pints blueberries
2 bags snow peas
2 bags squash
1 dozen free-range eggs
2 bags sweet potatoes
1 bag string beans

Total retail value of this week’s box: $68
Total value of goods distributed so far this year: $442

Cooking ideas

Night 1: Baked cod and summer squash in foil packets
Night 2: Peanut chicken and sweet potato noodle stir fry (Note: I would substitute snow peas for broccoli and squash for peppers here.)
Night 3: Greek stewed green beans and yellow squash with tomatoes (this would be great with a pork chop)
Night 4: Fresh snow pea salad with pancetta and pecorino
Night 5: Baked sweet potatoes with egg
Night 6: Green bean salad with mustard vinaigrette
Night 7: Classic egg salad sandwiches

CSA: May 22 and 24, 2017

In the box:

2 quarts strawberries
1 pound asparagus
1 pint sugar snap peas
1 dozen eggs
2 bunches beets, with tops
4 pounds pick-your-own strawberries at Braehead Farm, to be picked between 9 a.m. and 6 p.m. between Monday, May 22, and Thursday, May 25.

Total retail value of this week’s box: $41
Total value of goods distributed so far this year: $249

Cooking ideas:

**Note: The greens atop these beets are very similar to Swiss chard and can be used in the same way. Below we include them in the week’s meal plan. You will want to separate the greens from the beets as soon as you get home, otherwise the beets will get soft.

Night 1: Asparagus risotto
Night 2: Grilled steak salad with beets and scallions
Night 3: Beet greens and feta pasta
Night 4: Grilled chicken salad with sugar snap peas and strawberries
Night 5: Beet green frittata
Night 6: Breakfast for dinner: Buttermilk pancakes with roasted strawberries
Night 7: Strawberry-beet salad

CSA: May 15 and 17, 2017

In this week’s box:

2 quarts strawberries
1 pound rhubarb
2 dozen free-range eggs
2 4-pound bags sweet potatoes
2 2-pound bags asparagus
4 pounds pick-your-own strawberries at Braehead Farm, to be picked between 9 a.m. and 6 p.m. between Monday, May 15, and Thursday, May 18

Total retail value of this week’s box: $69
Total value of goods distributed so far this year: $208

Cooking ideas:

Night 1: If you’ve never cooked rhubarb before, know that it is very tart, making it a wonderful match for strawberries. This recipe for strawberry-rhubarb pie also includes a nice explanation of how to use rhubarb. If you’re not in the mood to make pie crust (I promise, it’s not that hard), opt for this strawberry-rhubarb crisp.
Night 2: Sweet potato coconut curry soup
Night 3: Asparagus frittata
Night 4: This asparagus-strawberry salad would pair nicely with any grilled meat.
Night 5: Sweet potato latkes (I might pick up a few links of sausage at Braehead Farm this week to serve alongside these.)
Night 6: Blanched asparagus (store it in the fridge for 1-2 days) draped over egg-salad tartines
Night 7: Sweet potato and black bean enchiladas

CSA shares still available!


Shares in our 2017 CSA are still available. Join this week to take advantage of this week’s bonus add-on: pick up to 4 pounds of pick-your-own strawberries at Braehead Farm, now through Thursday, 9 a.m. until 6 p.m.

You must be a Snead’s Farm CSA member to take advantage of this opportunity. To join the CSA this week, go to Snead’s Farm on Wednesday, May 10, between 9 a.m. and 6 p.m. with our CSA contract and payment. You may pay extra to receive delivery at Braehead Farm or North Stafford in subsequent weeks, but this week you must sign up and take home your box from Snead’s Farm.

Click here to download the CSA contract.

Click here to see what else is in this week’s box.

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.



CSA Week 11: July 11 and 13, 2016

In the box:

2 pints blueberries
2 pints blackberries
2 peppers
1 eggplant
1 dozen eggs
1 bag squash

OPTIONAL BONUS: (please note that pick-your-own berries are for CSA members ONLY.)
On Wednesday, July13:
2 quarts pick-your-own raspberries, to be picked between 7 a.m. and 11 a.m. at Snead’s Farm
2 bouquets pick-your-own sunflowers (15 flowers per bouquet), to be picked between 7 a.m. and 6 p.m. at Snead’s Farm

On Sunday, July 17:
4 quarts pick-your-own raspberries, to be picked between 7 a.m. and 11 a.m. at Snead’s Farm
2 bouquets pick-your-own sunflowers (15 flowers per bouquet) to be picked between 7 a.m. and 6 p.m. at Snead’s Farm

Total retail value of this week’s box: $170
Total value of goods distributed so far this year: $837

Meal Plan:

Congratulations! All CSA members have now broken even on their investment! That means you can think of the rest of the summer’s bounty (and your quadruple fall box) as “free!”

Night 1: Sticky blackberry honey hot wings
Night 2: Summer Salmon Cakes with Zucchini-Fennel Slaw (I made these last week and added one egg and a few more cracker crumbs to the cake mixture to make the cakes a little heartier) Wonderful use for zucchini if you are starting to get sick of zucchini.
Nights 3 and 4: Portobello and Summer Squash Lasagna (This recipe is a go-to every summer for me. I often sub out the mushrooms for hot Italian sausage. The key to any good lasagna is to splurge on good fresh-made ricotta and high-quality marinara sauce.)
Night 5: Make Baba Ganouj, then assemble a Mediterranean Mezze Platter for a non-traditional dinner. My kids love “snacky” meals like this. Buy some pitas and cut them into triangles, open a jar of kalamata olives, and try some of these ideas from Martha Stewart to fill out your platter.
Night 6: Eggs in a pepper. Have a side of fresh berries and serve up some biscuits (homemade r from the fridge) and bacon to complete the meal.
Night 7: Raspberry Grilled Cheese (The recipe I have linked to uses Brie. Brie is delicious but seems a little rich to me for summer. I think tart raspberries would be nice with a good sharp cheddar. If you can’t find brioche, try a good, crusty sourdough.)