Tomato and Swiss Chard Tart with Owl’s Nest Pea Shoots
At Farm to Feast, our partners must share our commitment to sustainability, responsible stewardship and the humane treatment of animals. This includes local vegetable farms that produce without chemical pesticides. Owl’s Nest Farms is one such partner.
Located less than 15 miles from DC, Owl’s Nest harvests fresh produce from three-and-a-half acres of active crops with one-and-a-half more of “cover crops,” which, according to cofounder Liz Whitehurst, “will help add organic matter, improve soil fertility, suppress weeds and more.” In fact, the land that the Owl’s Nest crew leases has been managed in accordance with organic guidelines since 2011 and is now Certified Naturally Grown.
Owl’s Nest community-supported agriculture (CSA) program has been a hit across DC and suburban Maryland, including in Petworth, Farm to Feast’s own stomping grounds.
Liz says that their “specialty” right now are “great salad greens.” A particular hit with CSA members is the Spicy Salad Mix, which one member transformed into a tasty “vegan spicy greens pesto,” complete with walnuts, almonds, cashews and shelled sunflower seeds. (Be sure to ask Liz for the full recipe!)
Beyond that, right now, Liz’s crew is bringing in many spring roots, such as radishes, hakurei turnips and beets, but they’re transitioning to later-harvested crops as we type.
“We just harvested our first cucumbers of the season, and the summer squash is not far behind,” she says. “Then, in the fall, we’ll have winter squash, potatoes, sweet potatoes, and the like.”
Speaking of squash, Liz says that at a lunch event catered by Farm to Feast, Chef Alexis Starkey worked her magic on a simple salad.
“Alexis mentioned that as part of her commitment to minimizing food waste, her team included the butternut squash skin in the dressing. It was delicious!”