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Broadfork Vegetables for the weekend of 10.10.2015

Sunday’s Farm Share members will most likely receive:
Kale, Salad, Hearty Greens, Turnips, Sweet Peppers, Broccoli, Radish, Garlic, and Tomatoes.
basil barn b
TEN photos today in this newsletter, because the amazing and talented Tisha of Tisha Lyn Photography graced us with a visit 10 days ago and took all of these gorgeous photos. We couldn’t resist sharing each of these with you. (Note: These photos were taken before a week of thick cloud cover and drenching rains. We are drying out now and didn’t suffer too much damage – and we are very thankful that the hurricane did not visit us.)   bee entrance
You can really see the bees coming in for a landing at the entrance to their hive! The bee below is thirsty and drinking a drop on the lid of the jar.
bee drinking
Kale and broccoli are pictured below, which we are so glad to be handing over to our beloved farm shareholders this week.
brassica field
broccoli close up b
This swiss chard is called “bright lights” for a really good reason.
bright lights chard
chard close up
Cabbages are coming in. We are growing both a traditional round variety as well as our favorite Chinese variety. Saute it with protein, make a slaw, make tacos, make kimchi….we can’t imagine fall without cabbage. We hope you embrace it like we do. cabbage chinese and american Despite the fall being well underway and winter approaching, seeding is still happening here. (And with a smile from Kyle!) We will continue to grow in our greenhouse and high tunnels for much of the winter. Our harvests will be smaller, but really good food will still be produced for our community. seeding kyle
The high tunnels are still lush, and the tomatoes still producing, though they were definitely hurt by the solid week of clouds. The tomatoes that we are harvesting right now have an ugly spotting on them that we have yet to understand. (We are selling them as seconds this weekend due to the damage.) Below, Rachel is pruning, lowering, and leaning the plants, as that is how we manage these old-growth tomato plants that spend so many months living in this structure.
tomato prune rachel

Recipe Suggestions: see these and others cataloged on our Recipe Page
Kale or Hearty Greens – This weekend we fell in love with this recipe for Hardy Greens with Lemon-Garlic Vinaigrette. The photo on the recipe page shows the leaves with the dressing simply poured over top, but we prefer to massage in the oil and juice and flavors. Put your hands in the bowl and massage those greens! If you lose a ring in the process, retrieve it from the bottom of the bowl.
Salad – We are diggin citrus-based homemade dressings right now, like this Citrus Vinaigrette recipe. This allows all 5 eaters in our family to love salads for lunch and dinner, almost every day.
Turnips – We grow a sweet variety called Hakurei, which Bon Appetit magazine says has reached “hip” status. We’ve loved them since a fellow farmer handed us one, covered with earth, in a field in Wisconsin in 2008. We love them in soups, roasts, and a simple saute. Try Chicken in a Pot with Turnips, Barley, and Carrots or Turnips with Roasted Garlic and Goat Cheese
Radish – We slice them on salad, Roast them, or dice them them into a Radish Salsa of sorts. (Even a simple variation of this salsa recipe is delicious – radish, oil, garlic, lime, and salt are wonderful together.)
Sweet Peppers Roast them, slice them on salad, dip them in hummus, fill them with goat cheese…they are versatile and delicious.
Broccoli – Please remember that we don’t kill bugs on our broccoli plants and there are most likely small green worms hiding inside your head of broccoli. A simple salt-water soak easily takes care of the unwanted pests. This website orients you to the process very well. Our favorite way to eat broccoli is Roasted.

Available for Market Share CSA members to choose from this week:
Arugula, Beets, Broccoli, Cabbage, Chard, Eggplant, Garlic, Hearty Greens Mix, Kale, Lettuce, Okra, Peppers, Radish, Salad, Tomatoes…and our Organic, Naturally Leavened Bread.

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, October 10 at our farm, the Brandermill Green Market, The Market at Magnolia Green, or the South of the James market.

Vegetables not ordered by our Market Share CSA members will join us at the Brandermill Green Market , Market at Magnolia Green, or the 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.

Enjoy ~
Janet, Dan, and the whole Broadfork crew

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