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Mid-June: Hot & Delicious…06.21.2014

If anyone reading this frequents the pools at Woodlake, please feel free to say hello to us in the evenings of the next week…or ten. That’s how we find relief at the end of these hot days. Cold cucumber soup and a dip in the pool.

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To be frank, this it the time of the year when we question our whole attraction and commitment to the agrarian lifestyle that we fell so smitten in love with in our early twenties. Sometimes we reflect on the fact that this happened in the Cascade mountains of Oregon. Zero percent humidity in the summer there. Want to feel cool? Just walk into the shade. Instant fix.DSC_0039

Why did we settle in Virginia and choose an outdoor profession? Why do we have this attachment to a small(er) carbon footprint and eschew air conditioning in our house and car? [When the nights stay hot, it’s really hard to cool things down enough to sleep well. Thus, a confession: we tried to turn on the A/C in our house this week. But it turns out the heat pump is busted. Alas.]

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We continued this agrarian-based life in Vermont and New Hampshire, working on a farm (and other outdoor ventures) there. We – and everyone else – thought it was hot up there then. We laugh at this now. But…we also eat cucumbers in May and tomatoes in early June. This is how we come around to a place of peace. Hot, sweaty peace. But a sort of peace nonetheless.

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Talk around here these days centers on what type of clothing and habits allow maximum protection and comfort in this heat. Sunblock or long sleeve button up? Wide brim sunhat or a cap and bandanna soaked in water and then stored in the walk-in cooler for an hour? Water bottle kept in the walk-in or camelback strapped on the back? Lime juice or lemon in the water bottle with some sea salt? Start work days at 6 am (or earlier) and take a siesta to avoid some heat?

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After daydreams of a vacation that centers around an air-conditioned house and a cool pool, with yummy food, cold drinks, and the occasional ice cream, we remember that even a week with out the company of our walk-in cooler stocked with produce, the delicious milk and yogurt from our favorite dairy farms, and the comfort of picking the majority of our food just a few steps out of our door, leaves us feeling disconnected and unsatisfied. So…for the next three months, we splash water on our face, put on a wet hat, gulp down some ice water with electrolytes, and get back to work. Until it’s time to hit the pool.

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Certified Naturally Grown Farm In Search of:
::Single Jogging Stroller (solid & strong – our rough terrain makes this necessary) ::Three twin mattresses ::Cloth diapers (inserts and/or covers)

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This Week’s Harvest:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Arugula, Basil, Beets, Broccoli, Cabbage, Carrots, Chard, Collards, Cucumbers, Flower Bouquets (sunflower based), Garlic Scapes, Green Beans, Kale, Lettuce (three varieties), Lettuce Mix (bagged larger leaves of head lettuce), Okra, Peppers (sweet bell), Salad Mix, (Onion) Scallions, Squash…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 CrewDSC_0033        DSC_0053

Recipe Suggestions: (always cataloged on our Recipe Page)
Summer Squash: use yellow or green (zucchini) to make Summer Squash Fries
Carrots: let’s create a theme and make Carrot Fries
Beets: in case you still have carrots from last week, make Beet & Carrot Slaw
CucumberTzatziki sauce is called for during the heat of this week. Cucumber Soup is delicious!! (and it calls for some bell pepper.)
Green Beans: really, just eat these raw. Otherwise, a Sesame Green Bean Salad is delicious
Collards: we really want to encourage cold meals this week, because we are hot. This Cold Collard Green Salad is the creation of a Richmond-based food blog. Try it! (If our cherry tomatoes cooperate and they get in this week’s share, then sub them for the sundried version the recipe calls for.)
Salad: enjoy with a nice house, greek dressing
Broccoli: Broccoli Salad with Sunflower Seeds and Cranberries

**

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.

One thought on “Mid-June: Hot & Delicious…06.21.2014

  1. Love the blog. The structure is coming along nicely! I’ll be in New Hampshire (outside Lancaster) all next week at the Porcupine Freedom Festival!

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