As a perfect demonstration that there is only a break in some parts of our work here, last Wednesday we finished up the final Farm Share CSA pick up of the year. (Thank you, Farm Share CSA members! You are the life blood of our farm!) In the mailbox waiting for us at the end of the day was the 2015 Johnny’s Seed Catalog. We looked at each other: “No break, eh?”
Indeed, work is underway for the 2015 season. We are actively planning (what plants, where, how can we make them even healthier?) and we will begin purchasing supplies soon. Seeds and fertilizer will be purchased in the next month. This is the beauty of the Community Supported Agriculture model of farming that we utilize. Community financial support during these winter months allows us to avoid purchasing on credit, thereby allowing our farm business to be held up by the community of eaters that we serve. It seems more appropriate to be accountable to you all than a lending institution for these routine, early season expenses.
Accordingly, sign up is now open for our 2015 CSA season. We will again offer our Farm Share CSA, where we grow vegetables for a weekly share to distribute to members. The contents of this weekly share is determined by us, the growers, but we plan for and assemble an appropriate medley of 7-10 different items each week. Summer season runs on Wednesdays from first of May through the end of September. We will also again offer our Market Share CSA, where members invest at one of three different levels in exchange for establishing a credit with us. Market Share members may then cash in on their investment by choosing items individually. Full details, and a link to sign up, are found on our website here.
We know you won’t eat the food for another few months, but the process of growing it has began. Thank You in advance for your role in making sure we can grow excellent food again in 2015. Looking back at 2014, we are amazed at how different things are than when the year began. Our plants were significantly healthier, we have a new propagation greenhouse, we have an almost-complete barn (and we have a new baby!). We are excited for the different work of the winter months ahead, but we are also enthusiastically looking forward to the 2015 growing season and our goals for further improving upon things here at the ol’ Broadfork.
We won’t do it alone! In addition to needing a community to eat the food we grow, we also need hard-working, passionate folks to help us grow it. We are now accepting applications for 2015 Internship positions. WANTED: Hard workers interested in learning in-depth and participating fully in the operations of a small, Certified Naturally Grown mixed vegetable and flower farm. Learn planning, cultivation, management, and marketing of Certified Naturally Grown vegetable, herb, and flower growing, including use of season extension, Biodynamic preparations, and CSA operation. Must be able to lift and carry 40 pounds and be able to work around small children. Farming experience not necessary but enthusiasm to learn, work hard, and pay attention to detail is required! Full time, March through November, Monday through Friday, plus Saturday farmers’ market hours. These are residential positions – living accommodations are provided, as well as a modest stipend and abundant access to delicious produce. 30 minutes South of Richmond, VA. Please send resume, cover letter, and a list of 3 references to email@example.com. We will conduct interviews in January. Start date: March 1, 2015. Please share this link with anyone you think may be interested.
Meanwhile, we continue harvesting all that we have. Market Share CSA Members: Remember that your balance expires at the end of 2014, and we don’t harvest much in December. Plan to use your balance asap. After your balance is at zero, you may “order into the negatives” and settle up with us after ordering. Thank you!
This week’s Harvest includes:
Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets, Carrots, Garlic, Lettuce, Microgreens, Salad Mix, Spinach, Turnips…plus our Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.
Janet, Dan, and the rest of the Broadfork crew
We attend one farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm.