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A Day of Days…plus CSA & mkt 10.7.2017

Friends…some days are days.

But we tell ourselves…

we are still farming.

Thus – Thank You.  {And an extra big Thank You! to all those that made the events here last weekend a complete success.}

Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Hearty Greens Mix, Sweet Peppers, Eggplant, Radish, Kale, Fennel Fronds

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Fennels Fronds
 are the new and likely unfamiliar item in this week’s share. These are the tops of the Fennel bulbs. The bulbs themselves are a little ways away from being fully mature, but by then the tops may be of decreased quality. We pick them and offer them to you now so that you can make use of them: 1) Add to a green Salad for a touch of anise/licorice flavor. 2) Make Fish Roasted on Fennel Fronds. 3) Make Fennel Fronds Pesto. 4) Store in the freezer with vegetable scraps until you have enough material to make Vegetable Stock. Grown in properly managed soil, Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus, folate, and it is a good source of calcium, pantothenic acid, magnesium, iron and niacin.
Salad Mix – We served Salad this weekend with this “Perfect Homemade Italian Dressing” recipe and got rave reviews (and requests to purchase the dressing from us…but we don’t sell it. We just make it, serve it, and recommend it.)
Hearty Greens Mix – Reminder that this mix should be used like Kale, Spinach, or Chard. It is delicious in a saute, a soup, a stir-fry, or a smoothie. It’s also wonderful to mix half-and-half with our Salad Mix for a heartier green Salad.
Eggplant – As fall weather sets in, the comfort of dishes like (Easy) Eggplant Parmesan is welcome. We are also on an Eggplant Curry kick around here. It’s easy to adapt the recipes to what you have on hand and there are many options of Curry Pastes, Simmer Sauces, and Curry Powder blends to choose from.
Radish – Call on the French tradition with Radish Toast Version 1 or Radish Toast Version 2. Or, of course, simply slice and dip in butter, sprinkle with salt, and eat. They also zing up a green salad for taste, visual appeal, and nutrition.
Kale – To get new ideas, see this collection of Twelve Plant-Based Kale Recipes that you Should Try This Week.

STORAGE TIPS –
Herbs: 
Store in the refrigerator in the bag in which we pack them.
Radishes/Turnips/All Root Vegetables – Keep refrigerated in a sealed bag or container to prevent tops and roots from getting wilty. Most tops can be prepared/cooked in some way. If you are at a loss for how to prepare the tops, include them in a batch of Vegetable Stock.
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.
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.
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 upright in a glass/vase. They will suck up the water and be turgid again.

This week’s harvest (and baking) includes: 
Arugula, Chard, Cilantro, Eggplant, Flower Bouquets, Jalapenos (non-spicy), Kale, Microgreens, Shishito Peppers, Sweet Peppers, Salad Mix, Spearmint, a few 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, Oct 7 at our farmstand, 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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