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Veggies & Bread…for 1.2.2016

We have just stowed our flip flops in the closet and dusted off our work pants. The warm beach is just a memory now…a sweet memory! We slipped away for a hugely-appreciated family trip to the beach and have just returned to town. We are quickly re-orienting and getting back to work.
family beach
We will be at the Farmers Market @ St. Stephens tomorrow, Saturday January 2nd, with greens and roots that this warm weather is allowing. Please visit us there!
spinach
General farm updates:
Our primary seed order for 2016 has now been placed. Whoo hoo! We’ll be introducing you all to a few of the new varieties we have chosen for 2016. We’re excited for a few tweaks and upgrades this season.
We are still waiting for the ground to dry out enough to get our new high tunnel constructed. So many weeks of wet weather have delayed this project significantly such that we won’t be able to get as early a harvest as we had planned (hoped?). So it goes. Stay tuned!

We will continue to go to the Farmers Market at St. Stephens and sell through the online farmers markets whatever vegetables we have to harvest. Likewise, we will be opening up online ordering for our Market Share CSA members each week.  We will send out emails to let you know. Most likely, vegetables will become available only every other week at best as the cold weather begins in earnest. We will continue baking bread weekly.

Sign up now for our 2016 CSA! Enroll as a shareholder of our farm in our popular Farm Share (weekly, predetermined shares, May – November) and/or our Market Share (a la carte item selection, year round). Thank you for entrusting us to grow vegetables for you!

This week’s harvest includes:
Beets, Carrots, Kale, Salad Mix, Spinach, Radishes, Turnips…and our Organic, Naturally Leavened Bread.

We will be at the Farmers Market at St. Stephens  tomorrow. Our Radishes, Salad Mix, Turnips, and Bread are available through Fall Line Farms and Local Roots Food Co-op, Richmond’s online farmers’ markets, for pick-up next Thursday. Please use discount code “broadfork” to waive the subscription fee.

Enjoy ~
Janet, Dan, and the whole Broadfork crew

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