Vegetables & Flowers & Bread!…Plus CSA & Mkt For 6.17.2017

Vegetables. Flowers. Bread. That sums us up.

The week in review, as told by photos:

The tiniest ones around here.

The very first tomatoes!

A lucky catch.

What our Farm Share CSA pick up looks like.

A good motto around here.

Saturday’s/Monday’s Farm Share will most likely includeSalad Mix, Broccoli, Cucumbers, Summer Squash, Beets, Onions, Garlic, Basil

* We now have a Facebook group for our CSA Members. Send a request to join, and we’ll add you so that you can exchange cooking ideas or questions with other members. (Thanks to those members that requested this!)

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Summer Squash – 
Have we mentioned Summer Squash/Zucchini fries enough times yet?? We don’t think so. They are crazy good. Or Zoodles? Try these Zucchini Noodles with Parmesan. (This recipe calls for fabulous fresh tomatoes or canned San Marzano noodles. Tomatoes from around here need a few more weeks before they are ready.)
Summer Squash, Basil, Garlic, Onions – Our 10 yr old made a free-style lasagna recipe last week that is very similar to this Summer Squash Lasagna recipe.  However, she used whole-wheat lasagna noodles, so it was also similar to this Vegetable Lasagna recipe. She mixed basil in with the Ricotta cheese, as well as topping the lasagna with thinly sliced basil after it was baked. It was so delicious that our family oohed and ahhed through the whole dinner, and all of the children ate lasagna leftovers for breakfast the next day.
Cucumbers – Tzatziki sauce is cool and refreshing and perfect this week. Cucumber salad round-up: Asian Cucumber Salad.  Marinated Cucumber SaladCreamy Cucumber Salad“Cold” Cucumber Salad by Trisha Yearwood.  {We heard Garth Brooks on Wait Wait Don’t Tell Me say that Trisha is a great cook, so we’re trusting this one, though we haven’t made it yet.}
Broccoli – Remember the Salt Soak mentioned a few weeks ago if the chance of worms bothers you: submerge broccoli at least 20 min and up to 1 hour in a bowl of cold water to which you have added 1/4 c. of salt and 2 tbsp. of vinegar.  Broccoli Salad by Paula Deen. Nutty Broccoli Slaw {we sub the best quality ramen noodles that we can find for recipes like this}. Cranberry Almond Broccoli Salad.
Beets – We love the lasagna and squash fries recipes listed above so much that we will turn on the oven again this week to bake them. But for all other meals we are keeping the oven off as much as possible. Thus: Cold Beet SaladChilled Beet Salad Recipe – this recipe also calls for basil. Beet Salad + Balsamic Honey Dressing.
Salad Mix – We are really enjoying Homemade Italian Salad Dressing and Dijon Balsamic Vinaigrette (to which we add a teaspoon of Penzey’s Fox Point seasoning blend.)

This week’s harvest (and baking) includes: 
Broccoli, Cabbage (napa), Cilantro, Cucumbers, Garlic, Hearty Greens Mix, Kale, Kohlrabi, Lettuce head, Onions, Parsley, Peppermint, Radishes, Sage, Salad Mix, Spearmint, Summer Squash, Thyme, Turnips…and our Organic Hearth Baked Bread (Baguettes, Garlic, Seed, & Raisin loaves for this weekend)
{Our farmstand is open Friday with most of the above items…see here for updated inventory}

2017 Market Share CSA Members: Reserve your selection online to pick up Saturday, June 17th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.

Anything remaining after CSA shares are distributed and our farm stand is shopped… we’ll bring to the Brandermill Green Market or the Farmer’s Market @ St. Stephen’s Episcopal Church in the West End of Richmond. Keep an eye on what we have available via the online farmers’ markets: FallLineFarms.com and Local Roots Food Coop.

Enjoy ~
Janet, Dan, & the whole Broadfork crew

Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

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