Vegetables on Marathon Saturday…CSA & Mkt for 11.11.2017

We’re harvesting really great food right now. It’s a good thing, too, because otherwise the 40 degrees and raining pattern that we are in would feel pretty sad for us if it weren’t rewarded with good food.

This Saturday, please visit our stand at the the Farmer’s Market @ St. Stephen’s Episcopal Church. It’s Richmond Marathon Saturday, so until 10 or 11 (depending on your location), you’ll need to approach the market from the North. See this page here for road closure information. It will be Janet-and-Dan staffing the booth as a dynamic duo for the first half of market, which is a rare and special treat. Also as a special treat, we’ll have our fresh baby ginger! See below for Recipe Suggestions as well as storage tips. It freezes great, so stock up now and enjoy it all winter.

Also for your enjoyment is amazing greens, breath-taking cabbage, sweet turnips, broccoli that we have found to be delightful…and more.

We will, of course, also have our freshly-baked bread at market Saturday. We start baking very early Saturday morning in order to have bread as fresh as possible for you. Remember all of our loaves are always 100% Naturally Leavened, which means no instant yeast is ever used. Instead, wild yeasts are used in the dough rising/fermentation process, which results in better flavor as well as better digestibility. It’s a win-win and we love it.

Saturday’s & Monday’s Farm Share will most likely include:
Fennel, Sweet Potatoes, Fresh Ginger,  Spinach, Salad Mix, Arugula, Beets (@St. Stephens) OR Carrots (@Brandermill and Summer Lake)

{Carrots were challenging to successfully grow this fall, so we have just enough for our Farm Share members. Thanks for trusting us to grow your food, and enjoy these beauties! They are like veggie candy.}

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 {Carrots over the next two weeks are coming out of one of our greenhouses, and they are crazy large, super sweet and delicious, and downright beautiful. Thank you for making it through the past few weeks of less-than-awesome carrots out of one of our fields that did not grow great carrots for us this fall!}
Beet & Goat Cheese Arugula Salad
Fennel – We don’t grow much fennel and don’t put a lot in our Farm Shares because it is a less familiar vegetable. So we’re giving you just one bulb to add a touch of fennel to a dish. You can make Caramelized Fennel for just one person, or you can make Meatballs with Fennel or Orange Tofu Fennel Stir Fry or thinly slice the Fennel bulb and add to a green salad or any stir fry. Use the stems and fronds to make Vegetable Stock (also use Carrot Tops this way) or make Fennel Frond Orzo or Whole Grain Salad with Fennel and Arugula. See Food and Wine’s list of Favorite Fennel Salads. A win for CSA members this fall has been Rigatoni & Sausage with Fennel. Remember to sub ingredients as your diet, preferences, and pantry dictate.
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. Tonight in the farmhouse we (well…the older kids) are making this Ginger Cookie recipe, subbing our fresh ginger for the ground ginger it calls for. It’s a whole wheat flour/no sugar recipe. We’ll let you know how they turn out!
Spinach – We have been loving homemade pizzas and paninis and open-faced sandwiches here with the last of our Sweet Peppers and topped with our Spinach. Experiment on your own or be inspired with this Open Faced Sandwich recipe or this Spinach Garlic Pizza recipe (but please oh please ignore the frozen spinach it calls for!) This Three Cheese White Pizzawith Spinach recipe is also great, and encourages you to get fresh spinach.
Sweet Potatoes – We make Sweet Potato PieHerb Roasted Sweet Potatoes, and Roasted Winter Vegetables, and Sweet Potato Stuffing.

Beets/Carrots/All Root Vegetables – Keep refrigerated in a sealed bag or container, ideally with roots and tops separated in different containers, 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.
Bagged Greens – Keep refrigerated in the bag in which we pack them.
Ginger – For short term storage, keep in an open bag in the refrigerator. For longer than a couple of weeks, freeze in a sealed plastic bag or other sealed container.
Fennel – Similar to carrots, if you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags. For a non-plastic option, try storing fennel upright in a cup of water on the counter. Either way, try to use your fennel within a few days — any more than that, and it starts to lose flavor.
Sweet Potatoes – Refrigeration compromises the texture and taste of sweet potatoes, so it is not recommended. Store in a cool (55-60 degrees is ideal) dark place. Use within a couple of weeks. We’re getting them to you in time for Thanksgiving meal planning!

This week’s harvest (and baking) includes: 
Arugula, Asian Green Yukina Savoy, Broccoli, Broccoli Greens, Cabbage (large curly leaf variety), Chard, Eggplant, Hearty Greens Mix, Fresh Ginger, Jalapenos (non-spicy), Kale, Microgreens, Shishito Peppers, Green Carmen Peppers, Salad Mix, Spearmint, Rosemary, 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 11 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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