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Goodbye Salad…Time to Preserve! 07.05.2014

We (obviously) love salad around here, but when it’s gone, it’s gone. It’s now hot, and dry, and salad greens don’t like this weather. We have a few heads of lettuce and rows of salad mix to stretch out a bit over the next couple of weeks, but it’s getting scarce. And salad is one thing we make no effort to preserve. DSC_0075   Tomatoes, on the other hand? Cucumbers? It’s time for sauce and pickles. If you can stand a little extra heat in the kitchen. We say it’s worth it. Go to the pool afterward, or stand in the yard under the garden hose. DSC_0071

Accordingly, we have bulk specials for CSA members (and farmstand visitors) on tomatoes and cucumbers at 10 and 20 pound quantities respectively. See the online ordering page or stop by our self-serve farmstand (at our farm, adjacent to our house…will move to the barn once that marvelous structure is complete). DSC_0073

Is it too much of a stretch to link this coming weekend of celebrating our country’s independence to the importance of preserving food? Our customers and us most likely eat the food we grow, and preserve the food we grow, for nutrition, taste, satisfaction, and ethic – not so much for independence. But that factor is there. Having pantry shelves lined with goods we’ve canned for the winter is related to independence, whether by intention or not. DSC_0070

There is joy, taste, memories, and deliciousness in a jar of homemade relish (or pickles that get chopped up into relish, once opened in February). There is richness in a jar of stewed tomatoes that creates a special kind of magic in December when combined with lentils and onions. These experiences are inherently different than eating off of the grocery store shelves during the winter. Feel free to join us in that indulgence. (And maybe, just maybe we can work toward making this practice of preserving food more commonplace and not such a rare indulgence.) DSC_0068

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 – a few), Lettuce Mix (bagged larger leaves of head lettuce), Okra, Onions, Peppers (green bell and Sweet Lunchbox), Scallions, Summer Squash, Tomatoes (slicing and cherry) …plus our Pepper Jelly, and our Naturally Leavened, Hearth Baked Bread.

Enjoy ~

Janet, Dan, and the whole Broadfork Crew

Recipe Suggestions: (always cataloged on our Recipe Page)
Tomatoes and Basil – Caprese Pasta Salad
Cucumber – here is a simple Cucumber & Tomato Salad. Or Apricot Quinoa Summer Salad (also calls for summer squash) or Tacos with Cucumber Salsa
Kale – Thai Chili Tofu with Kale & Quinoa (can sub any protein of your choice) or Kale Hemp Taboulleh (which also calls for tomatoes & cukes)
Green Beans –  Skillet Green Beans w/ Lemon & Horseradish or Roasted Green Beans w/ Vinegary Dill Sauce
Summer Squash – Summer Squash Salad or just add these yummies to one of the other salad recipes listed here
Lettuce – despite the heat, our lettuce leaves are still crunchy and sweet. Make Smoky Salmon Lettuce Wraps which also calls for cucumbers (or make any kind of wrap – hummus, chicken salad, taboulleh…).DSC_0064

**

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 or stop by our Self Serve Farm Stand. Details here.

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.

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