Annandale Farmers Market, 8:00 am - Noon
May 5 - Nov. 3

Mason District Park, 6621 Columbia Pike in Annandale

Directions: Beltway Exit 52B (Little River Tpk., Rt. 236) east 2 miles to left at John Marr Dr.and right on Columbia Pike to park entrance on right just before Sleepy Hollow Rd. 703-941-1730.

Information courtesy of http://www.fairfaxcounty.gov/parks/farm-mkt.htm

Fridays Check out the Map!

Kingstowne Farmers Market, 4:00 pm - 7:00 pm
May 6 - Oct. 28

Kingstowne Town Center near the Sunoco Gas Station.

Directions:From Fairfax County Parkway: Go East on County Parkway (7900) onto Franconia Parkway. Continue on to the parkway until you pass the Springfield Mall on your left and the Springfield/Franconia metro on your right. Continue through the light (Beulah Street) which turns into Kingstowne Boulevard to the seventh light. Turn left at the seventh light (Sunoco) into the Towne Center. Market is behind Sunoco Station and in front of Giant.

Information courtesy of http://www.fairfaxcounty.gov/parks/farm-mkt.htm

Saturdays Check out the Map!

Reston Farmers Market, 8:00 am - Noon
May 7 - Oct. 29

Lake Anne Village Center, Reston

Directions: From Dulles Access Rd: Take Wiehle Ave. exit and turn right onto Wiehle Ave. Cross Sunset Hills Rd. Continue past the first Northshore Dr. at Tall Oaks Shopping Center. Turn left at the second Northshore Dr. (There is a pedestrian walkway overpass at this intersection.) Turn left into Lake Anne Plaza. From Baron Cameron (Rt. 606): Follow Baron Cameron Avenue approximately 1.5 miles to a left onto Village Rd. (located between Wiehle Ave. and Reston Parkway.)

Information courtesy of http://www.fairfaxcounty.gov/parks/farm-mkt.htm

Columbia Heights Community Marketplace, 9:00 am- 2:00pm
May 7 - Dec. 17

Civic Plaza at 14th Street and Park Road, NW, Washington, D.C.

Information courtesy of http://www.columbiaheightscommunitymarketplace.org/

In the summer of 1998, one week after we married, we loaded a truck bound for our first Farmer’s Market in Northern Virginia.  We were young, optimistic and had no idea what we were starting.  Fast forward thirteen years and we are still (relatively) young, optimistic and embarking on another season of Farmer’s Markets in the DC metro area.  In those years some things have changed: we have been to New Zealand and back to perfect the ongoing project we call “farm management;” had two beautiful babies; and spent countless late nights laboring in both the fields and the packing house.

While change is what has made us competitive in the current marketplace, a few things have always remained the same: our commitment to grow the highest quality produce; our desire to deliver that product directly to the end consumer; and our passion for customer interaction and education.  Many of our regulars have grown up with us and we will be eternally grateful for your continued loyalty and support.  Some of our newer clientele we are just getting to know and we look forward to our seasons of friendship ahead.

See you at the markets, on the farm, in the stores and around the neighborhood.

Cheers!  

Matt, Mary, Chesley & Eli Harsh

Farm Address:

Chesley Vegetable Farms
13220 Edgemont Road
Smithsburg, Maryland

Phone:

301.824.7047

Email:

ChesVeg@gmail.com

Empire

Parentage: McIntosh x Red Delicious

Color: Red

Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh.  A delicious blend of sweet and tart.

Use: Excellent for fresh eating, using in desserts, and/or for making cider.

Keeping/Storage: 3 Months

Harvest: Early Season

Fuji

Parentage: Ralls Janet x Delicious

Color: Yellow/Green w/Pink Speckles

Description: Tall, rectangular, medium size fruit. Yellowish green skin with an orangish red flush and darker stripes. Darker blush on sun side. Crisp, juicy slightly subacid white flesh with outstanding texture.

Use: Excellent for eating and salads; good sauce apple.

Keeping/Storage: 3+ Months

Harvest: Late Season

Gala

Parentage: Kidd's Orange Red x Golden Delicious

Color: Yellow w/Orange Streaks to Deep Red

Description: A very pretty, medium size, conical to round fruit with yellow skin patterned with bright orange-red. Firm, juicy, fine textured, yellow white flesh. Sweet slightly tart flavor.

Use: Excellent for fresh eating.

Keeping/Storage: 3+ Months

Harvest: Late Season

Ginger Gold

Parentage: Golden Delicious Cousin

Color: Yellow/Gold

Description: The fruit is conical and starts out a very pale green, though it will ripen to a soft yellow with a slightly waxy appearance.  The cream flesh resists browning more than most varieties. The flavor is mild but with a tart finish.

Use: The primary use is for eating out of hand, though it can be used for most other purposes. 

Keeping/Storage: 2-3 Weeks

Harvest: Early Season

Gold Rush

Parentage: Co Op 17 x Golden Delicious

Color: Gold/Red Blush

Description: Characterized by a complex, rich spicy flavor with a high degree of acidity and sweetness.

Use: Excellent for fresh eating, using in desserts, and/or for making cider.

Keeping/Storage: 3+ Months

Harvest: Late Season

Recipe Collection

Many thanks to all our contributers!

Search our recipes by the main ingredient:

Apple Cider

Apples

Asparagus

Beans

Beets

Blackberries

Blueberries

Broccoli

Cabbage

Cantaloupes

Cherries

Cherry Tomatoes

Corn

Cucumbers

Eggplant

Figs

Garlic

Green Peppers

Kale

Lettuce

Nectarines

Onions

Peaches

Peppers

Plums

Plums

Potatoes

Pumpkins

Raspberries

Rhubarb

Strawberries

Sugar Snap Peas

Summer Squash

Swiss Chard

Tomatoes

Watermelons

Winter Squash

Parmesan Asparagus

Recipe Yields 2 servings

Ingredients

10 medium fresh asparagus spears, trimmed

4 teaspoons olive oil

1 tablespoon grated Parmesan cheese

1/8 teaspoon garlic salt

Directions

Brush asparagus spears with oil; place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender. Combine Parmesan cheese and garlic salt; sprinkle over asparagus.

Nutritional Information

Serving Size: 5 spears

Amount per Serving:

Calories: 116

Total Fat: 10 g

Cholesterol: 2 mg

Sodium: 171 mg

Carbohydrates: 5g

Fiber: 2 g

Protein: 4 g

Recipe courtesy of www.allrecipes.com

Looks like strawberry season has begun here at Chesley Vegetable Farms!  If you’re not one for eating them straight from the box (or, in Eli’s case, off the plant) than why not try enjoying them in old-fashioned strawberry shortcake!

"The Original" Strawberry Shortcake Recipe

Serves 8

This strawberry shortcake recipe has been adapted from a strawberry dessert recipe known since the early 1900’s.

Ingredients:

• 2 cups flour
• 3/4 cup milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 6 tablespoons butter
• 1 quart fresh strawberries
• 1/3 cup sugar
• 1 1/2 cups whipping cream
• 
  

1.) Strawberries:

Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.

Tip: Leave 8-12 strawberries whole for decorating.

Diet Tip: Use fresh dark red strawberries without adding sugar.

2.) Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.

3.) Shortcake:

• Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
• Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.
• Cut butter into small pieces and work in with fingertips.
• Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.
• Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
• Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes.

4.) Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries.

5.) Serve with whipped cream for topping.

TOMATO SAUCE:
1 TBL extra virgin olive oil
1/2 medium-size yellow onion
salt and pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme
6 garlic cloves finely chopped
1/4 cup dry red wine
2 1/2 punds fresh tomatoes, peeled, seeded and pureed, about 4 cups OR 2 16 oz cans   
       tomatoes with juice pureed
1 bay leaf

Heat the olive oil in a medium size saucepan. Add the onion, 1/2 tsp salt, a few pinches of pepper and the dried herbs. Saute the onion over medium heat until soft, 5-7 minutes. Add the garlic and saute for 1 more minute, add the wine and cook 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes, 1/4 tsp salt and the bay leaf. Simmer for 30 minutes. Season with salt and pepper to taste.

THE VEGETABLES: 
2 tbl extra virgin olive oil
2 large leeks (I use 5-6 small or 3-4 medium) white parts only, sliced in half lengthwise, thinly sliced and washed. About 4 cups
salt and pepper
1/4 tsp dried thyme
4 medium sized artichokes, trimmed and sliced about 4 cups *as it is difficult to get fresh artichoke here I use canned*
4 garlic cloves finely chopped
1/2 tbl fresh lemon juice
1/4 cup dry white wine
3 tbl chopped fresh herbs: marjoram, thyme and parsley

Heat the olive oil in a wide skillet and add the leeks. Saute over medium heat with 1/2 tsp salt, a few pinches of pepper and the dried thyme until the leeks are wilted, about 3 minutes.Drain the artichokes and add to the leeks along with the garlic. Cover the pan and steam until tender, about 7-8 minutes. Add the lemon juice and deglaze the pan with the wine. Toss the herbs together and reserve 1 tbl to sprinkle on top after baking: stir the rest into the filling. Season with salt and pepper to taste.

RICOTTA CUSTARD:
1 pound Ricotta cheese, about 2 cups
2 eggs, beaten
1 oz Parmesan cheese, grated about 1/3 cup
3 pinches freshly grated nutmeg
1/2 tsp salt
1/8 tsp pepper

Place the Ricoota in mixing bowl and stir in eggs.; add remaining ingredients and mix thoroughly.

HERB BECHAMEL:
2 1/2 cups milk
2 tbl unsalted butter
3 tbl unbleached white flour
Several fresh herb sprigs bundled together: parsley, sage, thyme and marjoram
1/4 tsp salt
1/8 tsp pepper

Heat the milk in saucepan. Melt the butter in a seperate pan, add the flour and cook the roux over low heat 2-3 minutes. When the milk is scaled, pour it into the roux a little at a time, whisking continuously. Add the bundled herbs, salt and pepper. Cook over low heat 10 minutes. Remove herbs just before assmbling the lasagna.

ASSEMBLING THE LASAGNA:
3 oz Parmesan cheese
3 oz Provolone cheese
1 lb fresh pasta sheets
Ricoota Custard
Herb Bechamel

Set aside 1/3 cup Parmesan chees to sprinkle on top during baking and toss the rest of the
      cheeses together.
When you're ready to assemble to lasagne, preheat the oven to 350 degree F. In the    bottom of a 9 x 13 baking pan, spread 1 1/2 cups tomato sauce and cover it with a layer of lasagne. Pour another 1 1/2 cup tomato sauce folloed by the vegetables. Sprinkle with half the mixed cheeses, then lay down another layer of pasta. Spread the Ricoota custard evenly over the pasta, cover with another layer of pasta. Top with the Bechemel.

Cover and bake for 20 minutes. Sprinkle on the remaining Parmesan cheese and bake uncovered until the Bechamel has set, 10 - 15 minutes. Remove from oven and sprinkle with reserved fresh herbs.

Serves 6-8