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Allium Love (have we talked about this before?)…plus CSA & Mkt 6.30.2018

We just posted on Facebook & Instagram about how much we love the Allium family of vegetables. That includes Onions, Garlic, etc. Our love for them runs deep. We love them with almost every meal. Pickled. Caramelized. Grilled. Roasted. Sauteed. Some crazy people around here love them raw. Regardless, we love them. They add such a beautiful flavor to many of our meals. And meals are at the heart of our marriage-and-birth family, and our farm family.

One keyed-in Facebook follower just remarked that she’s heard onions called the Truffles of the Poor. HA! This sounds spot on. We aren’t so rich with money, but we are so, so rich with our meals. It is like we have the amazing luxury of eating truffles with every meal. What a life we lead!

The rains have been a bit cruel to some of the vegetables. It’s cutting into our riches. 🙂 The tops of the beets this week are just terrible. Luckily the roots are still amazing. Dan said the other day: “Have our Beets gotten more delicious over the years, or have I just come to love them more?”

No one will know the answer to that question, but they sure are tasty. 

Saturday’s Farm Share will likely include: 
Salad Mix, Cabbage (smooth variety), Beets, Basil, Onions, Garlic, Summer Squash, Cucumbers, and Tomatoes (both slicing tomatoes and cherry tomatoes)

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page  
Cabbage – if you’re not up for American Slaw or Asian Slaw and you’re interested in pro-biotics, make an Easy Sauerkraut
Beets – We are loving their sweetness roasted and topped with Balsamic Reduction and goat cheese, but making Quick Beet Fridge Pickles is also a favorite of ours.
Basil – If you want to save some for later, blend with olive oil and freeze for later use.
Summer Squash – Marinating Summer Squash really brings fabulous flavor. Try Marinated Summer Squash with Ricotta and Hazelnuts…or modify that recipe to suit your preferences.
Cucumbers – As with Beets, a quick refrigerator Cucumber Pickle is wonderful. They are a summertime staple for us. Make Vinegar based pickles or Salt Brine pickles. (<– We use the Brine Chart on that website, and simply add a dash of pepper corns plus any other veggies we wish to pickle with the cucumbers, like onions and garlic and carrots.)

STORAGE TIPS – 
Cabbage – Keep refrigerated in an air tight bag or container, or simply loose. They don’t lose their hydration very quickly.
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.
Cucumbers & Summer Squash – 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: 
Bok Choy, Cabbage, Rainbow Chard, Cucumbers, Fairy Tale Eggplant, Italian Eggplant (Beatrice), Garlic, Curly Kale, Microgreens, Mint, Okra, Onions, Salad Mix, Summer Squash, Tomatoes…and our Organic Hearth Baked Bread (Sunny Greens, Whole Rye, Raisin, & Seed loaves for this weekend) and Tomato Chutney.
{Our farmstand is open 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.

web instagram janet dan tunnel

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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