Today there is finally a nice drizzle. We have had less than 1/2 inch of rain in the past 6 weeks, and these plants are thirsty. The ground is crunchy. No good. Keep up the vibes for some nice, gentle rain for a little while.
Our self-serve Farm Stand continues to be open daily (except on Saturdays until about 2 pm when our vegetables are at market.) If it’s raining, we have to get creative to protect the scale, sign, etc. But a visit is worth it, and every day our barn is one day closer to completion! A new, weatherproof, and much more spacious farm stand/CSA pick up area will have a nice home in the barn.
The small, multicolored peppers are called Lunchbox Peppers. A lunchbox isn’t required to enjoy them, and they are super sweet, with zero spice. Think pepper candy.
We really need a place to dry onions and garlic. The second floor of the barn is largely to provide that space. With that not complete yet, we have gone ahead and laid out the onions in the downstairs part. Our poor construction guys have to work around them. So it goes, with a construction project in the middle of a working farm.
Meanwhile, it’s time to run amongst the veggies…and eat ’em up. Special prices on bulk tomatoes for CSA members: $20 for a 10 pound flat. Reserve yours online or choose at our farm stand or market booth.
Certified Naturally Grown Farm In Search of:
::Cloth diapers (inserts and/or covers) ::Paper grocery bags (for packing our orders in)
This Week’s Harvest:
Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets, Carrots, Collards, Cucumbers, Eggplant (a few), (Sun)Flowers, Green Beans, Kale, Okra, Onions, Peppers (green bell, jalapeno, and Sweet Lunchbox), Scallions, Summer Squash, Tomatoes (slicing, salad, yellow, 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)
Cold Tomato Pepper Soup (Use our peppers in place of the Bell peppers it calls for. If you resist eating the amazing little Lunchbox peppers straight and raw.)
Everything Salsa Recipe – using tomatoes, peppers, onions, and garlic (if you add garlic and skip the jalapeno). Add cucumber for crunch and flavor.
Tomato Pie (sorry we don’t have basil this week for you – but in case it’s left in your fridge from last week, use it here!)
Carrot & Green Bean Salad – ignore the radishes it calls for. They are out of season here!
Spicy Sesame Noodle, Green Bean, and Carrot Salad
Herbed Summer Squash and Potato Torte with Parmesan (sorry we don’t have any potatoes for you…they all rotted in the ground after planting them during an especially rainy spell this spring. Alas, please seek some out from our farm peers and friends that are also Certified Naturally Grown/Certified Organic.)
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.