(it is much more like a turnip than a radish — not spicy, super yummy, and extremely versatile: slice for veg sticks, serve on top of salad, shred for a salad, or dice and use in stir fry or soup. Or use in kimchi, for those who do that sort of thing. Try it! We are loving it.)
We also have super gorgeous chard for you! It’s not bitter, and once again, quite versatile. Treat it like kale or spinach. Slice into thin ribbons for raw salads. Wilt for a side dish with a nice dressing or glaze, mix in with scrambled eggs, or wilt with a “poached” egg cooking in a nest of chard leaves. Or juice or smoothie.
More exciting: Clearing of more trees is starting today on our little farm. Some of these trees are coming down so that the greenhouse/high tunnel can get sufficient light this winter, while the sun is so low in the sky. (That’s where that gorgeous chard is growing!)
Other trees are coming down to make room for our much-awaited barn. (This will house our vegetable wash, pack, and storage area, as well as farm stand/CSA pick up, a commercial kitchen [for bread and pizza], proper storage for our tools and tractor implements, and a place to dry onions & garlic. Grander visions are for community Yoga class upstairs and gathering space for workshops and field trip/educational programming.) We have a nice vision and will work toward it slowly, as we earn the capital. We thank you for your support, enthusiasm, and patience!
We take back the intro note about things not being scary around here: Disease has been wracking the kale and spinach this fall, which we have briefly mentioned here before. We have now diagnosed it as downy mildew, which is very sad for us. This is a pervasive and difficult disease to manage organically. Sigh. Take home point is that we have had very little kale and spinach to offer you because of this. Stay tuned for its progress. No more scary talk for now.
Back to the positive: We grow these vegetables here in Chesterfield because we believe using land to grow real and healthy food is of utmost importance, and that organic mixed-vegetable farms can and should be focal points for a community. A gathering place. A source of essential information about health, as well as a source of the food that allows us health. We would like there to be enough customers to support 5 (or more!) farms like ours here in this part of Chesterfield. How rich we would be as a community if that were the case! Thank you, so much, for supporting us in our quest to be this sort of resource and asset for our community. (Pioneer costumes for Halloween…or simply for everyday wear on the farm!)
This week’s harvest includes:
Our Farm Share Bag (consisting of the items in the Farm Share this week, in one easy to order option), Arugula, Asian Greens (Pac/Bok Choi, Komatsuna, Yukina Savoy, Hon Tsai Tai), Beets (just a few), Broccoli, Carrots, Chard, Chinese Cabbage, “Regular” Cabbage, Collards, Escarole, Endive, Frisee, Garlic, Hearty Mix, Kale, Lettuce, Peppers (Bell, Padrone, Hungarian Wax, & Jalapeno), Radish (rose, sweet giant), Salad Mix, Tomatoes (just a very few), Turnips (Hakurei) …plus Naturally Leavened, Hearth Baked Bread.
Market Share CSA Members: Choose your selection through our Online Store. Everyone else: Everything on our tables at the farmers’ markets are available for you to purchase and enjoy. Please do!
We will be at to the South of the James market and Brandermill Green Market this weekend and every weekend this season until they close. Market Share CSA members may place an order for pick up at the farm, SOJ or BGM market, or simply show up at our booth to spend your credit
FYI – Upcoming Events:
One or more of us will be at the following conferences this winter:
Nov 15-17: CFSA’s Sustainable Ag Conference (Durham):
Dec 4-5: Va Cooperative Extension’s Farm To Table Conference (Harrisonburg):
Jan 31 – Feb 1, 2014: Virginia Biological Farming Conference (Richmond/Midlothian)
Janet, Dan, and the whole Broadfork crew