FACSAP -Fredericksburg Area CSA Project

whole food for a whole community

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Prospectus Update

There was a misprint in the FACSAP mailing address included in our 2015 Prospectus commitment form. If you downloaded a form and sent it in prior to January 7, it’s possible that it will be returned to you by the postal service as undeliverable. The form has been updated to  include the correct address. We apologize for the inconvenience.

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FACSAP 2015 Harvest Season


We’re excited to share with you the FACSAP 2015 Prospectus, in which you’ll find membership details, information about our participating farms, and the 2015 membership commitment form.

This year, 65 harvest shares will be offered at a cost of $680 per share (that’s just $34 a week). A share is enough for 2 to 4 people (2 very enthusiastic vegetable eaters or a typical household of 4). We have a 20-week harvest season—May 21 through October 1, 2015. Members pick up their share on Thursday evenings from 6 to 7 p.m. at Hurkamp Park in historic downtown Fredericksburg, Virginia.

The Season Commitment Form can be found on the last page of the prospectus. FACSAP membership is available on a first come first serve basis, so if you would like to join for this coming harvest season, we encourage you to fill out the form and submit with payment (payable in full or in 3 installments) as soon as possible. Please email us at facsap@yahoo.com if you have any questions.






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Growing with the Seasons

DSC_0072Community Supported Agriculture isn’t just about growing vegetables. Among the many things that CSA cultivates is an understanding of our growing seasons and what foods can be produced in our region.

Each harvest share that our FACSAP distribution team bags on Thursday evenings is a record of that particular week: the temperature, the field conditions, the amount of rainfall, the intensity of the sun.

This rare connection with the seasons is something we sometimes take for granted.

Recently, while wandering the produce aisles at my local supermarket, I was reminded of a television series I stumbled upon about five years ago. The 100-Mile Challenge followed several families living in a small town in British Columbia—they’d agreed to only eat food produced within a 100-mile radius of their homes, for 100 days. One family didn’t even make it through Day One of the challenge, but the others persevered. Not only did they connect with local farmers and a local family-owned grocery store, they also learned valuable lessons—how to forage for wild foods, for example.

The series was inspired by a book titled The 100-Mile Diet: A Year of Local Eating (or Plenty: One Man, One Woman, and a Raucous Year of Eating Locally) by Canadian writers Alisa Smith and J. B. MacKinnon, published in 2007. I have yet to read this book, but I imagine it includes some of the same sorts of experiences that Barbara Kingsolver shares in her memoir Animal Vegetable, Miracle: A Year of Food Life (2008).

Books like Kingsolver’s, as well as Michael Pollan’s The Omnivore’s Dilemma: A Natural History of Four Meals (2006), inspired folks to think seriously about where our food comes from and the miles it must travel before reaching our tables. I’m sure these books boosted CSA memberships nationwide, at the time—planted a seed—but how deep-rooted is their message, years later?

Would you take the 100-mile challenge?


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Autumn Salad

chinesecabbageI wandered the Fredericksburg Farmers Market this morning searching for salad greens. Though I still have plenty of turnips and Swiss chard for cooked greens growing in my backyard kitchen garden, I never got around to sowing a late crop of lettuce and arugula to carry us through the fall. Even the stalls at the market were lacking lettuce, so I opted for one of my favorite cool weather crop alternatives: Chinese (or Napa) cabbage.

Chinese cabbage is rich in nutrients (far more than lettuce, for example). It’s high in antioxidants, folates, vitamin C, and vitamin K.  It also provides a natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron, and magnesium. Like other types of cabbage, it is high in fiber and low in calories.

Another great thing about this vegetable is that it stores in the refrigerator for well over a week, unlike tender salad greens that often end up going to waste if not eaten in a couple of days.

For last year’s end-of-season FACSAP potluck, I made a giant bowl of Chinese cabbage salad that everyone seemed to enjoy. I simply shredded the cabbage (not quite as finely as you would for coleslaw) and dressed it with a mixture of freshly-squeezed lime juice and Thai sweet red pepper sauce (this can be found in the Asian section of most grocery stores—it is a little spicy/garlic-y but not hot). I also added fresh chopped cilantro, sweet red pepper, and grated carrots, because they were available. The ingredients were tossed together, then the salad was allowed to macerate in the refrigerator for an hour or so before serving. Healthy and delicious!

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Recipe: Corn Muffins with Winter Squash

squashTo warm up the kitchen on a crisp fall day, try this recipe for delicious winter squash and corn meal muffins. Any winter squash will do—pumpkins, too! This recipe calls for both butter and oil, but another 1/4 cup of oil can be substituted for butter. To make this a vegan recipe, also try substituting an additional 1/2 cup of squash purée for the eggs, and use almond or rice milk.
For a gluten-free version of this recipe, simply use your favorite  wheat flour substitute. For those with a wheat allergy or sensitivity (as opposed to Celiac’s disease) consider trying einkorn flour, an ancient and non-hybridized form of wheat which is more easily digested than modern wheat, and allows for better absorption of its nutrients.


1/4 cup unsalted butter
1/4 cup oil
1/4 cup brown sugar, Sucunat, honey, or maple syrup
2 eggs
3/4 cup cornmeal
3/4 cup flour
1/4 cup milk
4 teaspoons baking powder
1/2 teaspoon cinnamon
a dash of freshly-grated nutmeg


Preheat oven to 350°
In a medium bowl, cream the butter, oil, and sugar fluffy.
Beat in the eggs and add the squash. Blend until very smooth.
In another bowl, combine the cornmeal, flour, baking powder, nutmeg, and cinnamon.
Add the squash mixture to the dry ingredients and stir together thoroughly.
Add milk and stir until moistened. Pour into a lined muffin pan (or greased 8×8 inch pan) and bake for 20 to 30 minutes, until golden brown.



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