“Dear PoPville,

Despite a huge desire to, I have never been able to sign up for a CSA because I travel extensively for work and the travel is often unpredictable. I know some restaurants have started selling CSA boxes but I was wondering if you or your readers know of any CSAs that are more flexible about membership right now and that have pick up in or delivery to Columbia Heights or nearby?”

Another readers ask:

“Have any produce wholesalers shifted to making home deliveries of fruit and vegetables? The places that normally supply restaurants must have a huge stock right now that they need to get rid of it, and I, for one, would like to get in on that action.”

Ed. Note: In addition to the Goodbar grocery boxhere. Others?


Photo by PoPville flickr user ny273

Good news for From the Farmer fans – they’re back. Thanks to Michelle for sending:

“I’m writing to let you know that From the Farmer will be resuming regular delivery operations over the next week and your InKind credits will work as they did in the past – for both a la carte and subscription orders!

If your regular delivery day is Thursday or Friday we’ll ‘see’ you this week (5 days from now) and if your regular delivery day is Tuesday or Wednesday we’ll ‘see’ you the following week (week of 2/18)!

Our temporary pause in deliveries allowed us to focus ‘behind the scenes’ on the quality of our product, the selection of produce items in our store, and the consistency of our deliveries. Read More


Photo by PoPville flickr user ny273

Thanks to all for passing on from, From the Farmer:

“Over eight years ago, we started From the Farmer out of a garage in Maryland. Since then, we’ve had the privilege of working with the very best people in the food industry. Our network of farmers and producers has brought a level of passion and attention to our service matched only by our own team of dedicated packing, delivery, and customer support staff.

In order to make sure we’re setup to fulfill our mission and promise to you for many years to come – we are temporarily suspending deliveries to find a sustainable and better way to continue to service you with the great products you have come to love. Read More



From an email:


To kick this off and to give you a chance to meet me and try our food for free, the Stevens’ and I are throwing a BBQ Wednesday, 9/2 at their house (1411 Girard St. NE), from 5:00pm to 7:00pm. I will be providing Whiffletree chicken wings and pork bratwursts off the grill for FREE! BYOB and a camp chair, if you like.

If you can, please let me know you are coming (email [email protected]) and how many are coming with you so I know how much meat to bring. If you don’t end up RSVP’ing, don’t let that stop you from coming–I will bring extras!

*Also, you are welcome to place an order for any of our food at this BBQ. I will arrive to the BBQ with your order at 5pm. Again, you would place your order at by 9pm 9/1.

This is an open-invitation BBQ, so please help us out and spread the word and bring your friends and family!

Our friends Bill and Alexa Stevens’ have generously agreed to be hosts of our new monthly DC delivery!

Here is how this works:
Step 1: Check out the product list here ( and email Jesse your order at [email protected]
Step 2: We deliver coolers to the Stevens’ yard (1411 Girard St. NE, DC 20017) with your order at 12:30pm on the first Wednesday of the month. You can pick up your order from 12:30 to 8:00pm.
Step 3: You will leave a check in the designated place at the Steven’s house for us.
Step Awesome: You eat food that is good for you, the land, the animals, the farmer, and the community–and is TASTY!”


1730 Pennsylvania Ave, NW

Ed. Note: One day I’ll get an updated photo…

From a press release:

“Grilled cheese sandwiches are not the only stars of the show at Washington, DC’s grilled cheese-centric restaurant GCDC. Diners also flock to the bar for its artisanal cheese program helmed by cheesemonger Sophie Slesinger, who moved down from NYC to cultivate the program. Named one of Zagat’s “30 Under 30” rising food professionals during her time at award-winning Saxelby Cheesemongers in the East Village, Slesinger has curated one of the most interesting cheese programs in DC, and is now sharing her expert knowledge with the rest of the city.

GCDC is launching a series of cheese classes this fall, ranging from Cheese 101 basics for novices, to mozzarella-making for hands-on students. Slesinger is kicking off the cheese class series on Saturday, August 23 with an extra special guest, flying in all the way from Mexico City: renowned cheesemaker Carlos Yescas. Classes will then begin in September, with Cheese 101 hosted every Monday, and Mozzarella-Making on the first and third Wednesdays of the month.

Slesinger is also launching something unique to the city: a CSA for cheese. The DC Cheese Share will allow cheese-lovers to explore farmstead cheeses from near and far on a weekly basis, complete with tasting notes and drink pairing recommendations.

Here are more details below about GCDC’s new cheese classes and cheese share: Read More


Photo by PoPville flickr user hellomarkers!

Dear PoPville,

My family is currently participating in Sandy Spring CSA (Community Supported Agriculture) and enjoying it. We have an opportunity to start a CSA site here in DC neighborhoods for the 2012 season, working with Sandy Spring CSA, which has been in operation for ten years. Here is how it works. You sign up in the winter for a subscription to organic vegetables and fruits that you recieve May through Oct in a weekly share box, delivered to a specific location near you. The site host provides a place for the weekly produce boxes to be delivered for pick up by members and, in return, the host receives a free veggie and fruit share worth $950. It is a growing part of the local food system. Good for the earth, the eaters and the farmers. If you are interested in being a site host, please contact Erin to explore. [email protected] or 301-438-3927. Their website is


Photo by PoPville flickr user caroline.angelo

From an email:

Whisked is starting a pie CSA (aka, A “CSP: Community Supported Pie”), which I think is pretty nifty, and I was wondering if you’d like to do a post about it. The program is unique to the DC area, although pie CSAs have started in other cities (the one I’m most familiar with is run by Three Babes Bakeshop in San Francisco).

What is the CSP?: The community supported pie program works just like a regular CSA – members sign up for a “share” and in return receive a “harvest” of two six inch pies (one sweet and one savory), every two weeks. Six inch pies are a perfect serving size for two people.

When will I pick up my pies? We’ll drop off the pies on Friday afternoon to our pick up spots. Members can pick up on Friday evening or Saturday, during the pick-up spots’ operating hours. The first drop-off will be on Friday, Jan. 6; the program will run through Friday, April 27.

Where can I pick up my pies? Currently, members can pick up their pies at Mr. Yogato (1515 17th Street NW) on Fridays after 5:00 and Saturdays from (12 pm to 1:00 am). We are working on securing other pick-up spots in the DC area.

What is so cool about the CSP? What makes this so special and different from ordering one of our pies online? CSP members will get pie flavors that are not available at the market or online. Think bourbon butternut squash, kickin’ buffalo chicken or chocolate chipotle cream pies – flavors that will push the envelope a bit and are more daring. These aren’t your grandmother’s pies!


Photo by PoPville flickr user Madame Meow

Yup, I laughed to when I saw this email in my inbox. But it’s for real:

Seasonal Pantry is starting a sausage club. Fall is around the corner, and football season is already underway. That means it’s time to cook up some sausage and get ready to eat hearty meat for the cooler season.

How does it work?
Our club will work like a CSA, or a community-supported agriculture produce-buying scheme, where members pay a farmer at the beginning of the season and receive a load of fruit and veggies every week.

Here’s what we’ve got to offer:
For the second (pickup 1) and fourth (pickup 2) weeks of October (pickups are Thursdays and Fridays October 7 or 8 and 21 or 22), you’ll get three packages with 5 to 6 sausage links in each one. A sausage is 3 to 4 ounces, so that’s roughly 6 pounds of meat for the whole month. At the beginning of the week, you’ll get an email with the types of sausage and where to come get them.

Details after the jump. Read More


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