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It’s Our Farm Anniversary!…plus mkt 2.16.19

It feels like our Farm Birthday! But farms are created more than they are birthed, so we keep wondering – do we call this our Farm Creation Day? We guess Farm Anniversary is the most appropriate term, but whatever you call it, on February 15, 2011, our farm business became official. So, today is the technical start of our 9th year, even though we started actively working on the 2019 farm year way back in October. We’re celebrating today with whoops and hollers over the walkie-talkies from time to time, but otherwise carrying on business as usual. We’ll plan a real celebration when we hit 10 years. 🙂 
It is certainly fun to reflect on the fact that at this time in 2011 we were building our first greenhouse and high tunnel and seeding our very first seeds for the year. We were nowhere near as prepared as would have been ideal, but we knew we just had to start. Now we are thrilled to be harvesting, planting, and seeding here on our anniversary date.

Between a farm anniversary, a looming college 20th reunion, winter-organizing projects that have put old photos in front of our faces, and children now old and capable enough to plant their own gardens (our kids planted peas in their own garden beds this morning), launch an herbal products line, and drive our new-to-us-but-old walking tractor, we are in a very reflective and sentimental mode!


For us, sentimentality brings gratitude. We are so appreciative to be growing food here. The most wonderful people work with us, and the most wonderful people get food from us. We can barely remember what life was like for us before our farm, but we know we are on the right path for us. Thank you for being part of this!

Our harvest this week includes: 
Arugula, Carrots, Dill, a wee bit of Lettuce, Microgreens, Parsley, Salad, Scallions, Spinach…and our Organic Hearth Baked Bread (Baguettes, Herb, Whole Rye, Raisin, & Seed loaves for this weekend). Plus, our oldest child’s Cuts & Bruises Salve is in our FarmStand now and will be available at our booth at St. Stephen’s tomorrow.

{Our farmstand is open with most of the above items…see here for updated inventory}

Everything remaining after member shares are filled and our farm stand is shopped (plus the bread we bake Saturday morning)… we’ll bring on Saturday to the Farmer’s Market @ St. Stephen’s. Also keep an eye on what we have available via Richmond’s only online farmers’ market: FallLineFarms.com.

Enjoy ~

Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

web instagram janet dan tunnel

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