Tis the season for delicious peppers:
The variety above is wonderfully sweet and our favorite pepper. Raw, roasted, in a stir fry…we love it. Load up on these.
Our eggplant comes in waves and the above variety, petite and tender, was sent out in abundance to our Farm Share CSA members this week. We recommend that variety in a saute.
We have our cold produce now in our self-serve farmstand! Come visit and see what our refrigerator case has to offer. We occasionally post descriptions of the inventory on Facebook, Instagram, or Twitter.
Tomatoes are in great abundance right now (though somehow not pictured today in this post) and we have put a special price on bulk tomatoes for CSA members in our online-ordering system. 20 pounds = $30 for you to can some up for the winter months. Here is a recipe for Canning Crushed Tomatoes that we use. With canned, crushed tomatoes we can make anything in the non-tomato months: salsa, pasta sauce, tomato soup, etc. Don’t be nervous! You can do it! (no pun intended…)
Our okra, flower pictured above, is just starting to come in. Thanks for waiting on this one!
Padron (some spicy, some not) and sweet lunchbox peppers pictured above, along with the old favorite green beans. Below, Kyle and Rachel are picture planting beets for the fall. (The forecast has the next week with highs only in the 80’s! Whoo hoo!)
Available for Market Share CSA members to choose from this week: Basil,Chard, Eggplant, Flower bouquets, Garlic, Green Beans, Lettuce Mix, Microgreens, Okra, Peppers (jalapenos, sweet bell, carmen, lunchbox, padron…), Summer Squash, (yellow, just a bit), Tomatoes (slicers, cherries, and bulk options), Watermelon…and naturally leavened Hearth Baked Bread.
Recipe Suggestions: see these and others cataloged on our Recipe Page
All Veggies! – We are on a fish sauce kick around here, loving it on many of our veggies. And we love the Bon Appetit magazine, so we will share this recipe: Grilled Vegetable and Rice Salad with Fish Sauce Vinaigrette Use whatever vegetables you prefer in this montage recipe.
Eggplant and Kale – Grilled Eggplant and Greens with Spiced Yogurt
Summer Squash – Hands down, our favorite way to enjoy summer squash is still to grill it. We ate grilled squash both Saturday and Sunday nights this weekend. However, if you can resist grilling it, turn to this recipe: Summer Squash and Quinoa Salad with Walnuts
Tomatoes – We still can’t stop serving tomatoes with every lunch and dinner as a diced salad with minced garlic, salt, and olive oil. We hope you all aren’t sick of tomatoes yet – we can’t imagine that feeling. Regardless, if you can resist the simple raw tomato-salad just described, we have to share a recipe for Tomato & Cheddar Pie
Sweet Peppers – The long, red peppers in recent shares are a variety called Carmen. Completely sweet with no spice, these peppers are simply better than any bell pepper we have ever had. If you can resist eating them as raw slices with cheese or hummus, try the two recipes found here: Grilled Red Peppers with Garlic & Potato, Sweet Pepper & Fennel Salad (potatoes will be in the share again next week, but we don’t yet grow fennel…though we hope to in the future!)
2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, August 8th at our farm, at the Brandermill Green Market, or at the South of the James market.
Vegetables not ordered by our Market Share CSA members will join us at the Brandermill Green Market and South of the James market this Saturday. Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.