Around here we make a big deal about July 21, one month after the Summer Solstice. Statistically, it is the hottest day of the year. Therefore, we look forward to the slide toward cooler in the days after July 21!
We aren’t in a position to focus as much on the time that is one month after the Winter Solstice. Statistically, it is the coldest day of the year. This year is strange, of course, as a week and a half ago we hit 0 degrees F, setting a record low temperature. And the week of January 21 is seeing days in the 60’s.
Thus, we prepare for a dark and in-theory-coldest time of the year in short sleeve t-shirts. And we eat canned tomatoes, frozen roasted peppers, fermented cabbage (sauerkraut and kimchi), winter squash from our friend’s farm, and the last of our stored carrots. Because the cold last week zapped 95% of the vegetables in our greenhouses. Despite the t-shirts, our experience here is consistent with the dark and cold nature of this week.
We are planting a late round of garlic here this week, which we will harvest as green garlic scallions. Even in the cold and dark times, it is important to find warmth, light, and signs of hope…and plant accordingly.
This is a photo of the fire that heated our oven yesterday, baking our bread this morning. See that flicker of a flame in the back of the picture? That’s what we’re talking about.
Sign up for 2017 Farm Shares is now open, via our website, for everyone: returning members, those on the waiting list, and anyone else.
This week’s harvest includes:
Chervil, Parsley, Turnips…and our Organic Hearth Baked Bread (Whole Wheat, Sunny Greens, Seed, & Raisin loaves for this weekend). Also available: Pepper Jelly & Tomato Chutney.
2017 Market Share CSA Members: Reserve your selection online to pick up Saturday, January 21st at our farm, at Good Health Herbs, or at the Farmers Market @ St. Stephens.
Anything remaining as of Saturday morning, plus the bread we will bake, we’ll bring to the Farmer’s Market @ St. Stephen’s Episcopal Church in the West End of Richmond
{Indoors through March, Saturdays, 9-12.}
{You can also purchase our goods through Richmond’s online farmers’ market (www.FallLineFarms.com – use code “Holiday2016” to waive the subscription fee) }
Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram.
