Currently Harvesting…

We have been getting emails everyday asking about what we are growing and harvesting right now, and how people can buy our food. We are so glad more and more people are seeking out locally grown, organic produce! This post gives a general picture of the farm’s harvest and market stand, as they appear here in late March, and gives details about how to purchase.

Through the month of April, we are at the South of the James “Winter” market on Saturdays (10am-12pm). Starting in May, we will be at the SOJ summer market (8am-12pm) and the Brandermill Green Market (9am-12pm). We are currently sending out an email on Thursday night or Friday morning with our listing of available goods to pick up here at the farm on a pre-order basis. Pick up can happen Friday afternoon or Saturday morning for orders placed via email. If you would like to be included in that email, please email us at BroadforkFarm@yahoo.com

Right now, it is the season of gorgeous greens! This is a mix of all the greens we are currently selling (salad mix, hearty greens mix, spinach, arugula, and micro-greens). This is how our family likes to eat it:

We sell our greens by the bag, and in case you are new to buying our greens, this is what the bag is like:

If you bring your own bag to market, we are happy to fill it with the equivalent amount of greens, and to thank you for re-using a plastic bag!

We are also selling transplants for your own garden. Right now is the time to plant the cooler-season plants, like lettuces, greens, kale, collards, cabbage, broccoli, kohlrabi, etc:


As the spring progresses, we will have warmer-weather plants available (tomatoes, eggplant, peppers, etc.)

This spring, we are also selling small quantities of naturally leavened, hearth-baked bread:


It is baked (very early) on Saturday mornings in our wood-fired, outdoor oven. Naturally leavened bread has no added yeast, but rather uses a starter in which lives naturally occurring yeast that makes the bread rise and gives it phenomenal flavor. It rises over a long period (24-36 hours) and that longer rise-time makes the grains more easily digestible by us humans.

Transporting it to market looks like this:


Don’t worry – after taking pictures, we cover the bread racks with a clean tablecloth for the drive to Richmond. 🙂

At market these days, it all looks like this:


We are a small operation right now and, thanks to your support, able to grow more and more things each month. Thanks for reading this and visiting us either at the farm or at the market. See you soon!

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