Here at the farm today, we ate a lunch of baguette with a generous topping of Radish Salad.
Behind this child wielding a baguette is a bed of radishes that we are picking on Friday for you! How does one make our Radish Salad, you ask? Here’s the answer: Dice radishes. (Feel free to cheat and just toss the roots in a food processor.) Put in a bowl. Pour olive oil and rice vinegar over the radish. Sprinkle some sea salt. Stir. Serve! We can’t assign measurements to this recipe, but hopefully there will be a YouTube video about it soon. In the meantime, our Radishes and Baguettes are available in our FarmStand on Friday, via Market Share CSA ordering, purchasing at the farmers market @ St. Stephens’ on Saturday, or purchasing via the online markets (see the end of this email for details) this weekend.
How do we make these plants grow? We caught a few images of different parts of the process this week.
We prep the beds, including adding compost delivered by our favorite driver, Earl:
We plant the seeds. We tend the seedlings – both in the greenhouse and in the field.
We handle what feels like a million challenges and interruptions in the process…but we make sure to give each plant a healthy drink of our Special Sauce (pictured below).
That results in goodness for you! Thanks for eating what we grow (and bake).
Reminder:
SPRING PLANT SALE // OPEN BARN // FARM TOUR
Saturday, April 29, 2017
10 am – 4 pm
Visit our Plant Sale for the full selection of our Certified Naturally Grown vegetable and herb plants for your garden, plus tour the farm with us at 3:00 to learn how and why we grow delicious and nutritious vegetables for you and your household using only biological, Certified Naturally Grown methods.
Soak in our beautiful farm and meet our staff. See your 2017 vegetables growing.
Learn WHY organic farming is so important and HOW we grow.
TASTE organic, wood-fired samples (herb flatbread straight from the oven!) and
HONEY POPs with lemon and lavender (just $1 each). Plus more farm goodies…
PLANTs for your garden, Certified Naturally Grown, and pollinator friendly!
Guided Tour @ 3:00.
Tomato Varieties for 2017 Plant Sales |Brandywine, Yellow Brandywine, Big Beef, Better Boy, Celebrity, Cherokee Purple, Supersweet Cherry, Black Cherry, Sun Gold, Granadero, Jet Star, Mortgage Lifter, New Girl, Kellogg’s Breakfast, Betterbush, Arkansas Traveler, Patio
The Very Last CSA shares are available to sign up for…weekly shares of vegetables begin the first week of May, and continue through the end of November. Join our CSA here – including a Bread Share add-on option! – for a weekly dose of the best tasting vegetables around. We design our CSA shares to make things as convenient (and delicious and nutritious) as possible for you. Sign up online!
This week’s harvest (and baking) includes:
Microgreens, Radishes, Salad Mix, Spinach, …and our Organic Hearth Baked Bread (Baguettes, Whole RYE, Seed, & Raisin loaves for this weekend) PLUS: You can purchase our Pepper Jelly and Certified Organic flour that we have freshly stone-ground in our Bakery. AND PLANTS! Lots of spring plants…Dill, Cilantro, Peppermint, Spearmint, Tarragon, Rosemary, English Thyme, Broccoli, Kale (curly), Collards, Cabbage, Arugula, Rainbow Chard, Kohlrabi, Green Lettuce, Reddish/Green Lettuce, Spinach
{Our farmstand is open Thursday & Friday with most of the above items…see here for updated inventory}
2017 Market Share CSA Members: Reserve your selection online to pick up Saturday, April 8th 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
{Outdoors through November, Saturdays, 8-12.} Keep an eye on what we have available via the online farmers’ markets: FallLineFarms.com and Local Roots Food Coop.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram.
