Happy Summer Solstice!…plus CSA & mkts for 6.23.2018

It is officially the season of Summer!

Hard work and good food is what that means around here.

We’ve got Salad fixings, coleslaw fixings, and the sweet spot of the summer where we have Broccoli and Beets to roast AND also Tomatoes. Plus a lot of other veggies. Sweet.

Now Carrots on the other hand…

After the deer rudely busted into our fence and destroyed 3,000 carrots, we started over. Here’s what carrots look like now. Those are tiny, tiny baby plants. Cross your fingers that they will see maturity!

Saturday’s Farm Share will likely include: 
Salad Mix, Lettuce Mix, Basil, Cucumbers, Kale, Bulb Onions, Garlic, Tomatoes (both slicing tomatoes and cherry tomatoes), and Broccoli.
{We planned also for Carrots but pesky deer that busted through our fence a few weeks ago ate the grand majority of the carrots we planted. As in, 3,000 carrots. We seeded more and are giving them loving attention to help them grow during this heat. See above.)

**We have a Facebook group for our CSA members. If you are new or simply haven’t joined yet, please join here. It’s a great place for menu inspiration, recipe sharing, and general question asking and answering.
Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page  
Kale – Hearty Greens with Lemon Garlic Vinaigrette is great using Kale in hot weather. Adjust the amount of honey up or down to suit your preference.
Cucumbers & Tomatoes –  Cool Cucumber Salsa may be the name of the game this week.
Broccoli – Roasted Broccoli is the favorite here (include the leaves in the roasting also! They get crunchy and delicious!), but remember it is great chopped very small and included in many salads like Crunchy Broccoli Salad.

Broccoli – Keep refrigerated and dry in an air tight bag or container.
Garlic – Garlic prefers dry and dark. It’s best kept in a mesh bag or basket in a dark pantry. But the Farm Share will include a bulb each week for the next few weeks, so you don’t need to store each bulb for very long.
Bunched Greens (Kale, Chard, etc.) – Keep refrigerated in a air tight bag or container. If they wilt, cut a fresh cut on the stems and put in a glass of water like a vase of flowers. They will rehydrate.
Cucumbers – Keep refrigerated and dry in a container, perhaps with a towel to absorb any liquid as they “sweat.”
Bagged Greens – Keep refrigerated in the bag in which we pack them.
Herbs – Keep refrigerated in the bag in which we pack them.
Bulb Onions – When fresh like the ones this week, refrigerate in a sealed bag/container.
Tomatoes – Keep at room temperature. Refrigeration compromises their flavor and texture.

Our harvest for Saturday’s farmers’ markets will include: 
Beets, Bok Choy, Broccoli, Cabbage, Rainbow Chard, Cucumbers, Eggplant, Garlic, Curly Kale, Microgreens, Onions, Okra, Salad Mix, Scallions, Summer Squash & Zucchini, Tomatoes (both slicing and cherry tomatoes)…plus our Organic Hearth Baked Bread (Sunny Greens, Whole Rye, Raisin, & Seed loaves for this weekend) and Tomato Chutney.
{Our farmstand is open Thurs & Friday with most of the above items…see here for updated inventory.}Anything remaining after CSA shares are distributed and our farm stand is shopped (plus the bread we bake Saturday morning)… we’ll bring on Saturday 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.

~Market Share CSA member? You’re likely looking for this link here.

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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