Dear CSA Members and Faithful Customers,
This is a love letter to you. Because we love you. Because you want the result of the work that is the work of our dreams.
Because you like the type of food that grows here in Central Virginia, in all of the different seasons.
Because you prioritize food grown organically.
Because you tell us not to apologize that most of the cabbage that was to be harvested this week split in the field overnight, making it like this:
Because you cheer when we say we’re harvesting Kale.
Because Kohlrabi melts your heart.
Because you help us pick, wash, and pack vegetables…and you enjoy working with us!
Because the scent of scallions makes you hungry for dinner.
Because you show up in our farm stand each week, gathering up what these fields (and our sweat) provided for harvest the previous day. And when the beet tops aren’t perfect and when the cabbage is simply absent, you say “Thank you for growing healthy food for me! I don’t care what it is. I trust you, and I appreciate you.”
Thank you for caring about organic grains, naturally leavened bread, and hand-shaped loaves.
We are so grateful for the chance to grow (and bake) the healthiest food we can muster for you lovely people. And we most certainly wouldn’t be here on this farm without you.
Since our CSA is the heart of this farm, we will begin sign up for the 2017 season very soon. We will first allow current members to re-enroll, then we will open it up to those on our waiting list, and then if spots remain we will open it up to the general public. If you aren’t yet on our waiting list but would like to be, please email us with subject line “CSA waiting list” and tell us your preferred pick up location in the body of the email. CSA details are found on our CSA page.
And so…this Sunday’s CSA Social is our chance to express our deep appreciation for you!
Reminder: Our CSA Social is this Sunday, October 16th from 2:00-5:30. View the invitation here or re-visit the email invite that we sent you. It’s not too late to RSVP, and thank you for all of the RSVP’s that have come in! We are excited for the chance to spend time with you all here at the farm. Flatbread straight from the wood-fired oven, snacks, beverages for kids and adults, games, craft activities for the young and young-at-heart, nerdy organic soil science talk…we’ll have appropriate amounts of each. We are also going to have (Barn)Door Prizes! Check out the wonderful produce bags below, plus some farm kitchen treats, that will go to lucky winners. No need to be present to win, and we’ll draw names at 5:00.
(And if you can’t make it to the Social but want a chance to tour the farm with us, we have a public Farm Tour on Saturday Oct 15th at 3:00.) This is the perfect chance for those that are considering joining our CSA for 2017.
This weekend’s Farm Share will most likely include:
Salad Mix, Cabbage (hopefully), Kale, Fennel, Sweet Peppers, Beets, Radishes, and Tomatoes
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
This week’s harvest also includes:
Arugula, Bok Choy, Cilantro, Collards, Eggplant, Green Beans, Kale, Lettuce Mix, Microgreens, Okra, Parsley, Jalapeno Peppers, Shishito Peppers, Radishes, Salad Mix, Turnips…and our Organic Hearth Baked Bread (Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, October 15th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and the Farmers Market @ St. Stephens.
** From Friday noon until Monday midnight, our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Salad Mix is getting revived around here with rounds of homemade Goddess Dressing
Cabbage is a staple fall (and spring) vegetable because it can be turned into anything! From Thai Chicken Salad, to Sausage with Cabbage, to Cabbage & Beef Stir Fry, to a simple saute with butter, garlic, salt, & pepper, or one of many, many slaw options.
Kale also fits in the category of being able to turn into anything. This week we’re having Potato & Corn Chowder with Kale. If this chill stays in the air, we are also having Gnocchi Soup with Kale & Sausage Another favorite is Warm Kale Salad (with garlic, vinegar, & asiago) and also Kale with White Beans and Sausage.
Fennel is our new favorite fall flavor, and we have been sprinkling a little bit on top of every salad. Concentrate it in one recipe in order to enjoy a stronger flavor, such as in Cabbage & Fennel Salad with Dill.
Beets are magical in their ability to be such a deep, dark color. This color is what brings unique and important nutrition, as well as fabulous flavor. These earthy roots go well with a dressing that has a touch of sweet and some dairy. We pick them small and thus they don’t need to be peeled. Try this Beet Salad with Goat Cheese or simply wash, dice, and saute the beets until tender, then toss on top of a salad with your favorite dressing and cheese.
Radishes are best enjoyed (in our opinion) sliced on top of a green salad or diced and mixed with cream cheese or butter, plus a dash of sea salt. These babies are tasty and nutritious! They contain a surprising amount of Vitamin C as well as Folate, Potassium, and Manganese…(as long as the soil in which they grew had those micronutrients to begin with…learn more at the Farm Tour this weekend!)