Broadfork vegetables…for 10.17.2015

It’s a 40th Birthday week around here. It’s a wonder we can focus on the vegetables at all!  dan's birthday farm crew  Just kidding. There is plenty of focus on the veggies…and the forecast that has us hitting 32 degrees this weekend. That is what we call an early frost.

(The praying mantis population around here this summer are huge in size! This photo is just for fun.)
praying mantis
It is a beautiful time of year to host gatherings here on the farm, which we were happy to do last weekend as a benefit for First UU Church of Richmond.
UU dinner party
Sunday’s Farm Share will most likely include: 
Cabbage (chinese/Napa variety), Broccoli, Beets, Sweet Peppers, Tomatoes, Bok Choy, Arugula, and Microgreens.
(Pick up location: First UU Church)
This week’s harvest includes:
Bok Choy, Broccoli, Tokyo Bekana, Beets, Chard, Cabbage, Hearty Greens Mix, Curly Kale, Microgreens, Sweet Peppers, Jalapenos, Radishes, Salad Mix (limited), Tomatoes, Turnips…and our Organic, Naturally Leavened Bread.
* The greens on our beets suffered mightily from the recent weather, so this week’s beets are without their tops.

Recipe Suggestions: see these and others cataloged on our Recipe Page
Arugula With its strong, peppery flavor, a little arugula can go a long way. Our whole family (even our youngest who is not yet one year old) loves Arugula Pesto. Or enjoy arugula on top of pizza (seriously – it’s addictive) or simply with olive oil, salt, raisins, and feta cheese.
Bok Choy – This is likely the least familiar item in this week’s share. This asian green has a wonderful mild flavor, and the crunch in its stems is its unique draw. We love it cooked in a bit of broth, as in this recipe for Braised Bok Choy. Serve this with any protein or entree – it is delicious with mashed potatoes or turnip puree.
Microgreens – These are famous for being used in restaurants as a gorgeous and edible garnish on the top of salads and entrees. We grow them because they are highly nutritious and are great to eat in greater quantity than just a dainty topping. We use them liberally on sandwiches, larger leaf salads, on top of soups and pizza, and mixed in with scrambled eggs. They are shown to be up to 40 times as nutritious as their mature plant counterparts! Enjoy and be nourished.
Beets – We love them roasted and we don’t peel them. They are baby beets and tender and go well with any protein. If you are up for adding more flavors, try this recipe for Beets with Indian Spices.
Cabbage – You likely don’t need suggestions here, but our favorites are Cole Slaw andCabbage with Sausage.

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, October 17 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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