On this little farm, this year, the official start of summer means that we are suddenly swimming in tomatoes. Just like that, they have come rolling in off the vine this week. Happy Summer! We have been working hard on these sweet red fruits since January. No kidding. And they are delicious.
May we suggest a host of stacked and flavorful sandwich options for you to dine on in the next few days: Layer our tomatoes, cucumbers, peppers, and salad/lettuce greens between two slices of the best bread that is right for you (perhaps ours!).
Add your choice of protein: hummus, meat, cheese? Go the caprese route and include some mozzarella, basil, and balsamic vinegar.
Around here we seriously love a sloppy combo of tomato and mayo. Bread or no-bread, this is a semi-magical union of two loves. We’ll try not to get too romantic here, but even our kids start talking about this in April. It’s just good.
We finally found the homemade mayonnaise recipe that works for our household: a couple of eggs from our family flock plus organic canola oil in a high powered blender for a few minutes (with a touch of salt). Whammo! Everyone is pleased. Sometimes all the maters need is some sea salt sprinkled on top, but other times the slathering of mayo is needed. We used to try homemade mayo made with olive oil – which we all love – but it ruined the mayo for our crowd of eaters. No fans with the olive oil mayo. But use organic canola and it’s a winner here. Remember: 95% of canola in this country is genetically modified/engineered. We don’t choose to eat that type of food, so the organic certification is even more important.
Grill some squash – lots of squash – and layer that on some sandwiches with all the other fixings. Mustard, pickles, lettuce….add a sprinkle of Italian herbs. Remember Dagwood? Or is that character still around? Make a Dagwood sandwich with all of this goodness. Chomp down. It’s summertime. (Tip: We grill a whole load of squash a couple times a week – at a relative’s house as we don’t have a grill – and then keep it in the fridge to use for lunches everyday.)
Enjoy the tomatoes – and everything else – this week. Thanks for eating the food we grow. We love growing it for you. Keep spreading the word to your friends and neighbors about how much better this stuff is: Certified Naturally Grown – right here in Chesterfield.
The barn is coming along! Rafters go up next…then the metal roof, then we do all the finish work to make the space do what it needs to do for us. We don’t know when CSA pick up and a weather proof farm stand will be using this amazing barn, but in the mean time: SELF SERVE FARM STAND is OPEN! Stop by the green shed (which is our walk in cooler) that is beside the house. We have tomatoes on the outside shelf, with a scale and an honor-system cash box. Help yourself! If you want squash or cucumbers, just open up the walk-in cooler door and choose your selection, weigh them out, and leave your money. Prices are posted. Open 9 am until 6 pm, weather allowing. If it’s raining, we have to close it. Sigh….this is why we are building the barn! Driving directions found on our Contact Us page.
Certified Naturally Grown Farm In Search of:
::Three twin mattresses ::Cloth diapers (inserts and/or covers)
This Week’s Harvest:
Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Arugula, Basil, Carrots, Chard, Collards, Cucumbers, Eggplant (a few), Flowers, Green Beans, Kale, Lettuce (heads), Lettuce Mix (bagged larger leaves of head lettuce), Okra, Onions, Peppers (green bell), Salad Mix, Scallions, Summer Squash, Tomatoes (slicing and cherry) …plus our Pepper Jelly, and our Naturally Leavened, Hearth Baked Bread.
Janet, Dan, and the whole Broadfork Crew
Recipe Suggestions: (always cataloged on our Recipe Page)
Braised and Glazed Carrots
Lemon Summer Squash Bread
Green Beans with Lemon & Garlic
Grilled Kale Salad with Ricotta & Plums
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. You may also purchase our produce and bread through Richmond’s online farmers’ market: Fall Line Farms.
2014 Market Share CSA Members: Choose your selection through our Online Ordering 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.
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.