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Photos From the Farm this Week…plus CSA & Mkts 8.25.18

Farm Share/CSA Members: THANK YOU to everyone who has gotten their final payment (due Aug 1st) to us already. If you haven’t yet paid the final installment, please do that as soon as you can.
Details:
– Final installment is $250 for vegetables, unless you forgot to include the delivery fee (for off-farm pick up) with your earlier payments, then you have $295 due.
– Bread Share final installment is $53.
– Venmo deleted our account, so payment is by check until we find another workable online payment system.
– You can put a check on the clipboard at the pick up site or hand it to us in person at sites where we are present, or mail a check to us at 9501 Deer Range Rd, Moseley VA 23120.
– You can check your balance due by logging in to our CSA site here and click on “Check Your Status” from the list of options on the left.

BULK OKRA & PEPPERS for freezing or canning — Reply to this email if you would like to order some! We’ll have your order at our market booth Saturday.
While it’s been a relatively bad season for tomatoes this year due to the above-average rainfall, our Okra and Sweet Peppers are loving it. We usually have tomatoes available in bulk quantities to purchase for canning, but not this year. Instead, we have bulk Okra and Sweet Peppers! Both may be frozen or canned to enjoy their goodness during the colder months. Recipe suggestions follow pricing:
Peppers: 10 pounds or more (approx 40 peppers) = $3/pound
Okra: 5 pounds or more (approx 5 paper bags) = $4/pound
Pickled Roasted Peppers (for water bath canning)
Canned Peppers (for pressure canning)
Roasted Peppers (for freezing) OR you can simply quarter them and freeze them, but their flavor is better if roasted first.
Freezing Okra (for everyone!)
Pickled Okra (for water bath canning)
Canned Okra (for pressure canning)

Our family dinner Okra: (see below for Recipe for Okra with Peanut dipping sauce)

Our work last weekend: canned Tomatoes (and Blueberries from Swift Creek Berry Farm):



{above photo credit: St. Stephens Farmers’ Market}


Our Hearty Greens Mix, above, and in a green smoothie, below:

CSA SOCIAL – Save the date!
Join us on Sunday, October 21 for our annual CSA Social from 2-5 pm. It’s a fun and delicious time on the farm! Take this chance to be where your food (and flowers) have been growing this year, walk around our fields and see the plants, check out our wood-fired bread oven, and ask us any questions you’d like about farming or food. We’ll have crafts for the kids, snacks and beverages for all, and you are invited to bring a potluck dish to share if you’d like. We’ll send out an evite or Facebook event in a couple of weeks to allow you to RSVP. We look forward to having you here!

Now on to usual business…
Saturday’s Farm Share will likely include: 
Lettuce, Arugula (whoot!), Sweet Peppers, Garlic, Tomatoes (either cherry, roma, or slicers), Okra if you’d like it, Green Beans, Lunchbox (small snack size) Peppers, plus a mini-bouquet of Flowers.

On the horizon are more cooking and salad greens (likely Hearty Greens Mix next week) as well as root veggies (Beets soon…here they are as of this week):

And can we just say — we have had a household of many summer head colds the past three weeks, and a challenging time of balancing summer farm demands and summer swim team for the six weeks prior to that, and you know what suffered? Our Recipe Suggestions and general recipe enthusiasm as a household. We let ourselves get in a rut of simple dishes due to lack of time and energy. So if you have been hoping for good recipe suggestions, we apologize for being lame the past two months or so. We’re kicking our menu up a bit now…see below for inspiration if you want it!

Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page  
Shishito Peppers – If you’ve been on vacation recently and don’t know these yet…Pictured above. These are frying peppers and their flavor really comes out when you cook them whole – stem and all! – in a pan with your favorite oil (or broth if you don’t eat oil) and a touch of salt. Cook them this way until they blister, soften, and darken, and then enjoy their flavor. We hold the stem and bite up to the stem. They aren’t spicy – just wonderfully flavorful. See here for Blistered Shishito Peppers or Shishito Peppers with Soy Ginger Sauce or Blistered Shishitos with Smoky Paprika Aioli Embrace the extra umpf provided by a tasty sauce! You’ll want them to look like this:

{photo from Epicurious}

Sweet Peppers – Cowboy Caviar is a scrumptious combo of lots of things, including Sweet Peppers. Black Bean Quinoa Salad is a riff on that with two protein sources included. We love dishes like this featuring a rich mixture of flavors and textures. Or make Homemade Pizza with Peppers & Onions (you choose whatever crust you prefer). These types of dishes are the way to round out the last few weeks of real summer!
Carrots – We know our August Carrots aren’t the best, but we are still glad for their crunch and   Roasted Ginger and Garlic Carrots and White Bean Salad with Carrots and Tomatoes (a mediterranean style dish) and Healthier Carrot Cake III and One Pan Carrots Couscous and Chickendo these roots justice. (That last one is by Cook’s Country Magazine, which is our new favorite recipe source, but you may need a membership to see all recipes.)
Hearty Greens Mix – Think of this like Kale or Spinach. It’s great raw or cooked. Enjoy Hearty Greens with Lemon Garlic Vinaigrette or see these instructions (not really a recipe) for Stir-Frying Any Greens (with Bacon…but you can omit that).
Green Beans – We really, really love Ginger Garlic Green Beans with Sesame Seeds and rarely prepare them any other way. So maybe we don’t have many suggestions for these!
Okra – Stir-Fried Okra with Shallots, Chile, & Ginger hits the spot. (We sub onions for the shallots.) Or Fresh Okra with Tomatoes & Ginger. Or Spicy Roasted Okra with Peanut Sauce (see this one pictured above, except we pan-fried the Okra instead of roasting it). So many options! (So much Okra!)
Tomatoes – We made these broiled Hassleback Tomatoes this past weekend. If you can’t see that recipe, this Baked Hassleback Tomatoes recipe is similar. Also, see above about Homemade Pizza.

Our harvest for Saturday’s farmers’ markets will include: 
Green Beans, Rainbow Chard, Cucumbers keep plugging along in small amounts, Italian Eggplant (Beatrice), Flower Bouquets, Garlic, Lettuce, Okra, the very last Onions, Sweet Peppers (bullhorn shape and bell shape and snack size), Shishito Peppers, Summer Squash, Tomatoes, the last few Watermelon…and our Organic Hearth Baked Bread (Roasted Pepper & Onion, Whole Rye, Raisin, & Seed loaves for this weekend).
{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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