It’s true…it’s November. The season’s end is in sight, though we have a lot of food still to harvest. (We are even still planting! Seedlings are going in the high tunnels that we will harvest over the winter.) To wrap up 2016, eat our food over the winter, and prepare to eat our food in 2017, please see these details:
– Our Farm Share CSA (weekly green boxes of our veggies) continues through the end of November. (Final pick up is on the last Saturday, last Monday, last Wednesday of November.) **On the week of Thanksgiving, pick up will be on TUESDAY instead of Wednesday.
– Market Share CSA (debit from your balance) continues year-round, but your 2016 balance will expire at the end of December. December harvests are always uncertain, so please plan to use your balance by the end of November. After your balance reaches $0, you can “order into the negatives” and pay us back.
– All CSA Members will need to sign up for 2017 in order to be part of our CSA next season. We hope you will be joining us again in 2017! An email with sign-up details will follow, hopefully within the next week. (Sign up is not yet open…our office hours haven’t yet allowed that software to get configured. Sigh…)
– We will have produce to sell during much, but not all, of the winter. We continue to bake bread throughout the cold months. To eat our wonderful food this winter, visit us via the online Farmers Markets (Fall Line Farms or Local Roots Co-Op) or at the Farmers Market @ St. Stephen’s (indoors Nov 26 – March 25! Saturdays, 9-12, in the West End).
(pictured above: cracking garlic to prepare for planting. It goes in the ground this week and is harvested in June 2017)
– Updates: We’ll continue to send these weekly e-newsletters through December, and then sporadically during January – March. We’ll also continue to post on Facebook/Instagram about what we have in the self-serve farmstand until it shuts down for the season. (Sometime in December?)
This weekend’s Farm Share will most likely include:
Salad, Carrots, Kale, Beets OR Turnips, Broccoli, Kohlrabi, Sweet Peppers, Arugula, and hopefully Tomatoes
**What the heck is Kohlrabi?
It’s a delicious bulbous stem, related to Broccoli. Peel the fibrous outside of the bulb and enjoy the inside part raw or cooked. We love it raw on salads or as “veggie chips.” It’s one of our favorite vegetables! (And yes, we realize we have said that about 30 other vegetables this season….)
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Beet & Turnip tops are now beautiful and delicious! (When bugs and disease are ravaging the plants during stressful times, the tops get ugly.) Enjoy Beet Greens sauteed with Garlic & Olive Oil. Enjoy Turnips (roots and greens) with Pork & Bacon Drippings… or substitute vegetarian protein and fat.
Carrots are sweet and crunchy and delicious raw or cooked. The tops are great to use to make vegetable stock, or make Carrot Top Pesto (which also includes basil).
Kohlrabi – This spaceship looking vegetable (pictured above) is sweet, moist, and crunchy inside the bulb. Peel the fibrous outside of the bulb and slice the inside to eat raw or in any saute or roasted vegetable dish. The leaves are great to use like kale.
Broccoli – Remember to use the greens like Kale or just include them in your raw, roasted, or sauteed broccoli. We like how the leaves get crispy when we include them on our baking sheet to roast the florets. Also, remember to soak the chopped florets in salt water if you are wanting to have any little broccoli caterpillars fall out.
Arugula – Stronger flavored vegetables, like Arugula, tend to bring more nutrition. Combine the arugula leaves with mild salad greens for a boost of vitamins and minerals, or let Arugula’s peppery taste shine in a dish with Beets, Arugula, & Goat Cheese. (This also adapts wonderfully to make Pizza.)
(pictured above: Our newest most exciting project at the farm. Can you tell what it is? More photos to come… We’re putting this one under #evenbetterin2017)
This week’s harvest also includes:
Arugula, Bok Choy, Broccoli, Chard, Cilantro, Collards, Eggplant, Hearty Greens Mix, Kale, Parsley, Pea Shoots, Jalapeno Peppers, Shishito Peppers, Salad Mix…and our Organic Hearth Baked Bread (Whole Wheat, Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, November 3rd at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and the Farmers Market @ St. Stephens.
** From Friday noon until Monday midnight, our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.
And…we hope you are liking our new logo! We’ve had a lot of fun developing it and putting it into use. Watch as we transition all of our materials over the course of the winter.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram.
