These pictures (all from this morning) will almost speak for themselves.

This end of the barn, above, will house the washing, packing, and cold storing of veggies. The end of the barn shown below will house our CSA pick up area. 

This pepper, once ripe, will be beautiful red and the sweetest, yummiest thing you’ll have ever tasted. 

The watch shows today’s date, June 5th, and the tomato that was picked seconds afterward. We have picked precisely 7 ripe tomatoes so far. And eaten them in very short order. They will be available for all soon enough!

This Week’s Harvest:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Broccoli, Cabbage, Chard, Cilantro, Collards, Cucumbers, Garlic Scallions (Green Garlic), Garlic Scapes, Kale, Kohlrabi, Lettuce (three varieties), Lettuce Mix (bagged larger leaves of head lettuce), Microgreens, Radish, Salad Mix, (Onion) Scallions, Squash, Transplants for your garden (Tomatoes)…plus Pepper Jelly, and our Naturally Leavened, Hearth Baked Bread.     (Not all transplants can be listed in our online store. If you want a variety not listed, please indicate in the notes section.)

Enjoy ~

Janet, Dan, and the whole Broadfork Crew

Recipe Suggestions: (always cataloged on our Recipe Page)
Garlic Scapes – a tender, mild part of the Garlic plant, these are best sauteed with butter and salt until soft. Mix with anything: pasta, greens, protein of your choice…Amazing. Also, roast or make Garlic Scape Pesto.
Summer Squash – again, we prefer this tender squash prepared by a gentle saute with butter, salt, and onion and/or garlic. Or try it this way: Summer Squash Saute, or Shaved Summer Squash Salad (omit or sub for the arugula), or Summer Squash with Quinoa Salad & Walnuts
Broccoli – hands down, we love it Roasted (feel free to omit bread crumbs).
Cabbage – we love Kimchi so much, we really want to encourage everyone to make a small batch. You’ll need to pick up some fish sauce or substitute, some red pepper flakes, and do some chopping. Don’t overcomplicate it – here is a simple Kimchi recipe. You can even skip the sit-with-salt-for-two-hours step. Chop cabbage, sprinkle salt, massage it until soft and moist, add other ingredients. Stuff into a jar. Put it straight in the fridge if you are freaked out by letting it sit on the counter for a few days. This recipe calls for onions that are in the share this week. Feel free to also put the garlic scapes in here, and omit the huge radish. Kimchi is our preferred way to eat cabbage. Serve on the side of any meal, or put on top of rice noodles, or alongside eggs. One head of cabbage will make just a small jar – enough to get a taste of this style of eating.
Cucumber – Cucumber Salad with Vinegar & Dill
Salad Dressing – Creamy Lemon Pepper Parmesan Dressing
Kale – Curly Kale Chips are great because all the crevices of the curly leaves hold the seasonings. Try these Kale Chips or these Kale Chips.

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We continue at two farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm, and the Brandermill Green Market in Market Square from 9am – 12pm.

2014 Market Share CSA Members: Choose your selection through our Online Store to order for pick up on Saturday at our farm, at the Brandermill Green Market , or at the South of the James Market in Forest Hill Park from.

Everyone else: Please sign up for our 2014 CSA and get first priority for the wonderful vegetables that we grow.

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VABF Richmond Farm Tour
Richmond Biological Farm Tour Weekend: September 20 & 21, 2014

Shake the Hands that Feed You!
Saturday & Sunday, September 20 & 21, 1 PM to 6 PM

We will be participating in this inaugural weekend of farm tours in the greater metro Richmond area. Load up your car with friends and family (one ticket covers everyone!) and head out for a day — or two — of meeting farmers and seeing where and how your food is grown. Learn more here and stay tuned for the complete list of farms on tour.