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Farmers Markets are Awesome After Labor Day!…plus CSA for 9.9.2017

Our cultural Fall has begun, as Labor Day is now behind us. School and sports schedules get a little berserk for some families. Luckily, your local farmers’ markets continue to have wonderful and delicious things to offer to keep your meals top notch!

We continue at both the Brandermill Green Market & the Farmer’s Market @ St. Stephen’s Episcopal Church in the West End of Richmond through the end of October. For November and throughout the winter (indoors!), find us just at St. Stephen’s.

Lasagna. Frittata. Taco Salad. Eggplant Curry. Big green salads. Grilled Cheese Sandwiches on Roasted Pepper & Onion Bread with Tomato Soup. Grilled Squash and Sweet Peppers. Stuffed & Baked Non Spicy Jalapenos. There are so many mouth-watering options this time of year! Pick up your CSA share or shop at the markets this weekend to fuel yourself and your household with delicious and energizing food.

And sometimes, make cupcakes. Just because.

Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Kale OR Rainbow Chard, Sweet Peppers (some snack-size and some larger), Eggplant, Beans (a mix of green, yellow, and purple-streaked), Cucumber, and Tomato.

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Rainbow Chard and Kale – You can use these greens interchangeably! Sub one for the other in any recipe. Try Garlicky Swiss Chard & Chick Peas or Ginger Noodle Soup with Swiss Chard.  Thai Kale Salad with Creamy Peanut Sauce (also uses sweet peppers) or Easy Kale Quiche.
Chard (or Kale) & Sweet Peppers – Try this Red Pepper, Chard, and Feta Frittata
Sweet Peppers – Add slices of our sweet peppers to Sweet and Spicy Peanut Noodles or make Cold Peanut Noodles with Tofu and Red Pepper (or substitute your protein of choice). Plus, please remember to layer these on sandwiches (great with our lettuce and tomatoes!) and dice them up with tomatoes, garlic, sea salt, and olive oil. Serve this on top of any green salad or as a cool side dish. Also, our stand by favorites: We slice them on top of every green salad, we stuff them like so many of these Stuffed Sweet Pepper recipes. We Roast Peppers with Garlic. We dice them and toss them with diced tomatoes, minced garlic, olive oil, and sea salt, which we serve on top of green salads, in omelets and scrambled eggs, in frittata, and as a crisp side dish. And if you really can’t eat the peppers now, you can Roast and Freeze Sweet Peppers. (Our family eats quarts and quarts of sweet peppers each week.)
Eggplant – Try Eggplant & Tofu Curry (we are making this for dinner tonight…feel free to sub protein of your choice) OR Chickpea, Tofu & Eggplant Curry. Or – we made a way-simplified version of this Eggplant Lasagna recipe this week. Actually, our 10 year-old made it, and she followed no recipe. She said “I winged it!” layering marinara sauce, lasagna noodles, thinly sliced Fairytale eggplant (raw…not cooked in advance), and mozzarella. It was a big hit. (We adults sauteed onions and mushrooms to serve on top.)
Beans – One variety we are harvesting now is a “fancy” style, thin bean that is actually yellow. Another variety is called Dragon’s Tongue – it has purple streaks. Ours are so yummy raw as a snack that we rarely eat them cooked. When we cook them we saute them lightly in a fry pan with sesame oil, grated fresh ginger, and a splash of organic soy sauce/Bragg’s liquid aminos. We like them still crunchy so we don’t cook them very long – just a little.

This week’s harvest (and baking) includes: 
Arugula, Beans, Chard, Fairy Tale Eggplant, Flower Bouquets, Beatrice (Italian) Eggplant, Jalapenos (non-spicy), Kale, Microgreens, Okra, Shishito Peppers, Sweet Orange & Red Peppers, Sage, Salad Mix, Spearmint, Summer Squash, Thyme, Tomatoes (slicers and cherries)…and our Organic Hearth Baked Bread (Roasted Pepper and Onion, Whole Rye, Raisin, Baguettes, & Seed loaves for this weekend)
{Our farmstand is open Thurs & 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, Sept 9 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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