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Farm Tour & Cookout: Saturday Sept 30…plus CSA & Mkts for 9.23.2017

We are excited to host Real Local RVA’s 2nd ANNUAL FARM TOUR & COOKOUT

Join us and meet the faces of local!

Saturday, September 30th from 11AM – 6PM (Tour 11AM – 4:30PM / Cookout 4:30 – 6PM)

FARM TOUR

Load up your car with friends and family and meet us on Broadfork Farm. From there we will board a shuttle and visit four unique local farms. The first stop will be at Tricycle Urban Ag, an urban non-profit organization. The second stop will be Shalom Farms, a sustainable farm focused on education and community. The third stop will be Casselmonte Farm, a farm focused on producing safe, nutritious, great-tasting food in a sustainable organic system. The final stop will be back on Broadfork Farm, a thriving Certified Naturally Grown produce farm.

COOKOUT

From there we will kick off our locally themed cookout featuring locally made and sourced food from Virginia! There will be craft cocktails by Belle Isle Craft Spirits, craft beer by Hardywood Park Craft Brewery, live music by 3rd Wave as well, so bring your lawn chairs or a blanket and come meet your locals!

This event will be 100% waste free courtesy of NOPE Composting.

Stay tuned for updates!

TICKETS

TOUR: $25/head

COOKOUT: $50/head

TOUR & COOKOUT: $65/head

REGISTER HERE

Questions? Email cbeirne@ellwoodthompsons.com or trichardson@ellwoodthompsons.com

Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Hearty Greens Mix, Radishes, Kale OR Chard (the opposite of what you received last week), Sweet Peppers, Beans (green, yellow, purple), Cucumber, Summer Squash

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page   
Kale, Chard, or Hearty Greens Mix – Leafy Green Lasagna and Rigatoni with Sausage, Beans, and Greens are both delicious. Feel free to adapt a recipe, subbing out your choice of protein. Hardy Greens with Lemon-Garlic Vinaigrette is a staple in our home. We use any of the above greens. We have never added cranberries.
Radishes – These crisp delights are delicious on top of green salads, but think beyond the green salad: Make Radish Toast, Two Ways. Dice them and add to Tuna Salad, Chicken Salad, Egg Salad, Pasta Salad, and/or Potato Salad. Make Radish Cream Cheese Spread(though we alter that recipe, omitting the butter and sometimes omitting the green onion).
Beans – We’ve been tossing these with a small amount of oil, garlic, and salt in a saute pan until just a wee bit cooked.
Peppers & Summer Squash – This Stuffed & Roasted Pepper with Goat Cheese recipe also calls for Summer Squash – referred to as “courgette” in this recipe. (Any Brit CSA members? Feel free to correct me!)

STORAGE TIPS:
Radishes – Keep refrigerated in a sealed bag or container to prevent leaves and roots from getting wilty.
Peppers – Prefer refrigeration in a sealed bag or container, but will keep at room temp for a couple of days. Will get limp if not kept in a sealed container.
Cucumbers – Best kept in refrigerator in sealed bag or container so they do not get limp.
Summer Squash – Best kept in refrigerator in sealed bag or container so they do not get limp.
Green Beans/String Beans – Best kept in refrigerator in sealed bag or container so they do not get limp.
Eggplant – Prefer refrigeration in a sealed bag or container, but will keep at room temp for a couple of days. Will get limp if not kept in a sealed container.
Bagged Greens – Keep refrigerated in the bag in which we pack them.
Bunched Greens (Kale, Chard, etc.) – Keep refrigerated in a sealed bag or container to prevent leaves from getting wilty. If they get wilty, trim ¼ inch off bottom of stems and set in a glass/vase upright. They will suck up the water and be turgid again.
Tomatoes – Refrigeration compromises flavor and texture. Store at room temperature.

This week’s harvest (and baking) includes: 
Arugula, Beans, Chard, Cilantro, Dill, Eggplant, Flower Bouquets, Jalapenos (non-spicy), Lettuce, Kale, Microgreens, Okra, Shishito Peppers, Sweet Peppers, Radishes, Salad Mix, Spearmint, Tomatoes…and our Organic Hearth Baked Bread (Sunny Greens, 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 23 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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