Farm Share Members – This week’s share will likely consist of:
Salad Mix, Broccoli, Winter Squash (butternut), Chard, Tomatoes (mix of green and red), Garlic, Lettuce, Scallions, a Root Vegetable (most likely carrots), and Baby Ginger.

Recipe Suggestions: (cataloged on our Recipe Page)
Baby Ginger – we felt obligated to test some cookie recipes using our fresh baby ginger. This Fresh Ginger Cookie recipe got great reviews from our family and crew. Next we will try this Triple Ginger Cookie. Remember also to put this ginger in any stir fry or soup, or make tea, or freeze it for future use of these recipes. In February we hope you think of us when you pull it out of the freezer!
Green Tomatoes – Fried Green Tomatoes with Goat Cheese Grits, Curried Green Tomatoes, Green Tomato & Avacado Salad….or just add them to any stir fry or salad. They are tart and crunchy and delicious.
Broccoli – Broccoli Cheddar Quiche
Winter Squash & Chard – Lentil Soup with Sausage, Chard & Garlic, or Tuscan Sausage and Chard Soup — simply peel, cube, and add the squash to these recipes to make them even better. We love soup like this.
Scallions & Garlic– add to anything above or anything you are making!

Market Share CSA Members: Choose your selection through our Online Ordering of the following harvest for pick up on Wednesday, Nov 12 (on farm, at Good Health Herbs, or at Central Montessori School in Church Hill):

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Asian Greens (Bok Choy,Tokyo Bekana, Asian Spinach), Beets, Broccoli, Cabbage (mini napa and traditional), Cucumbers (a precious few!), Escarole, Garlic, Ginger, Hearty Mix, Juicing Greens, Kale, Lettuce heads, Microgreens, Peppers (jalapeno), Radish (black, red, and watermelon), Salad Mix, Tomatoes (green and a few red), Turnips (sweet hakurei)…plus our Pepper Jelly, Salsa, and naturally leavened, hearth baked, organic Bread.

** Our Farm Stand remains open for the next couple of weeks, weather and inventory allowing. **

Enjoy ~
Janet, Dan, & the whole Broadfork Crew