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Balmy November, Delicious Vegetables…Plus CSA & Mkt For 11.4.2017

Despite a few mornings with frosty lettuces and very cold hands, we’re doing a lot of work around here this week in short sleeves.

Apparently, by keeping an eye out for a frost we’ve stalled its arrival. We are in later-than-average territory now.

Most, but not all, of the plants for winter harvest are in the ground in our un-heated greenhouses.

Plants in our fields are happy with this mix of cold and warmth, and we’re happy to cut them from the field and let them become your food.

Flowers have been the most damaged with the few cold mornings we’ve had. Of all the things we grow, flowers are probably the hardest thing to say good-bye to for the next six months. We still eat well during the cold months, but we don’t have blooms to brighten our days.

Read on for details about the good eating available this weekend!

Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Hearty Greens Mix, Broccoli, Carrots, Sweet Peppers, Watermelon Radish, & Baby Ginger!, plus Tokyo Turnips as optional.

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page   
Broccoli, Red Pepper & Cheddar Chowder  by Epicurious
Hearty Greens with Lemon Garlic Vinaigrette by Bon Appetit
Sauteed Butter Carrots by Ina Garten
Sweet & Sour Pan-Roasted Turnips (except we recommend adding the salt late in the cooking process)
Plus…
Baby Ginger – In our climate, Ginger must be harvested at the Baby stage, while the skin is still soft. This means you don’t need to peel it before using. To store it for very long you need to freeze it as it is very perishable at this baby stage. Baby Ginger can be frozen and used when needed right in a recipe.  Freeze minced or thinly sliced ginger in individual portions or in bulk.  Freeze entire rhizome (piece of ginger) and grate as needed right from the freezer. See NPR’s Tickled Pink article about baby ginger harvest in the US. We grate ginger for Stir Fry sauceGinger Marinade, and Ginger Tea. We make Pickled Baby Ginger. Or make Ginger Cake with fresh ginger, or Fresh Ginger Cookies.
Broccoli – Our family loves a big batch of Vegetable Pad Thai, and we use whatever vegetables we have around. We use wide Rice Noodles rather than the fettuccini the recipe calls for. This weekend we made this recipe but used Broccoli, Carrots, and Sweet Peppers instead of the veggies the recipe calls for. **We leave Broccoli leaves attached to the stalk because we think they are even tastier than Kale. For easiest storing, break them off of the stalk and keep them in a bag or other sealed container. Use the leaves just like Spinach or Kale, or rough-chop them into large pieces and include them on a baking sheet when you Roast Broccoli with Garlic, or roast them alone: Roasted Broccoli Leaves. Remember: Fresh from the farm, Organic Broccoli sometimes has Broccoli worms tucked inside the florets. To remove them, chop the broccoli, soak in salt water for 20 minutes, then remove florets from water. Worms should have dropped to the bottom of the salt water bowl.
Watermelon Radishes – humble on the outside, these roots are stunning on the inside. Slice and serve on top of a green salad. {pictured below is an actual salad made with our vegetables in a CSA member’s home. Wow!} We think a little goes a long way so we’re giving you just one big root. You can also make a small portion of Roasted Watermelon Radish with Herbed Tahini Sauce.

This week’s harvest (and baking) includes: 
Arugula, Broccoli, Chard, Cilantro, Eggplant, Flower Bouquets, Hearty Greens Mix, Jalapenos (non-spicy), Kale, Shishito Peppers, Sweet Peppers, Salad Mix, Spearmint, Sweet Turnips…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, Nov 4 at our farmstand or at the Farmers Market @ St. Stephens.

Anything remaining after CSA shares are distributed and our farm stand is shopped (plus the bread we bake Saturday morning)… we’ll bring to 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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