You asked, we listen. You can now order your own t-shirts and sweatshirts from CustomInk! We love our new logo, we think we look mighty fine wearing it, and we’re delighted that some of you want to sport the look too. Ordering ends May 25th! (This is CustomInk’s rule, not ours.) See here for the Gray with pink beet T-shirt Ordering Page
and see here for the Hoodie (Sweatshirt)/Long Sleeve Tee/Blue short-sleeve t-shirt Ordering Page
From clothing to cookout: We are happy to announce that we are participating in this year’s Real Local RVA Farm Tour & Cookout on Saturday June 17. Spend a day being driven (chartered bus) between 3-4 different farms for tours (urban ag, rural dairy, our suburban vegetables) while enjoying a boxed lunch, and at the end of the day live it up with a cookout here at Broadfork prepared by four of Richmond’s best chefs. We hope you will join us!
Click here to buy tickets or for more information.
Now, for the vegetables:
{CSA member photo below…how to enjoy arugula mixed with our mild lettuces/Salad Mix, plus onions and egg…yum!}
Saturday’s/Monday’s Farm Share will most likely include:
Salad Mix, Hearty Greens Mix, Kale, Arugula (a small bag…a little goes a long way), Spring Onions, a pair of Cucumbers, and Garlic Scapes
{See a CSA member photo of the scapes below…and know that the rest of the text in the comment section says that she thought the scapes was a little green snake in the veggie box! Eek!}
Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Garlic Scapes are likely new to any new CSA members. They are the tender and tasty, green curly tops of growing garlic plants. We pick them for two reasons: 1) To allow the plant to continue to direct energy toward the growing bulb that we will harvest in about a month, 2) They are delicious! With a mild garlic flavor, they are best enjoyed when you treat them like Asparagus: Grill, bake, or saute whole, with butter and salt and any other desired seasoning. You can cut them up or leave them whole. We prefer to leave them whole and saute them in a pan. They are sort of wild and unruly due to their circular shape which makes them extra fun for our kids to eat. See also this page for Seven Things to do with Garlic Scapes. They are only in season for about two weeks each year, so savor them while they are around.
Spring Onions/Scallions – Someone recommended to us that we share this Slow Cooker Korean Barbecue recipe that calls for Scallions. We haven’t tried it yet, and it calls for Short Ribs, but we think this sauce will adapt well to various proteins, so you can sub as your diet and preference allow. We also love Scallion Pancakes. Plus, remember that you can saute them with oil and salt and add to any dish.
Arugula – This peppery green is enjoyed raw or cooked. It is wonderful mixed in with mild lettuces for a spiced-up green salad, or serve it on top of Pizza for a pumped-up, healthier pizza pie indulgence. (Perhaps with Prosciutto or on a White Pizza.) We also love to make Arugula Pesto, and you can use pine nuts, or walnuts, or sunflower seeds. Finally, you can eat an Arugula-only salad, which we think is best with goat cheese and a honey-balsamic dressing.
Hearty Greens Mix – Remember to treat this like Spinach. Think Salad, Soup, Stir Fry, Smoothie, Frittata…
Kale – Think out of the box with Kale, enjoying Spaghetti with Kale, or Chicken & Kale Fried Rice, or One Pot Curried Chicken and Rice with Kale.
And – We now have a Facebook group for our CSA Members. Send a request to join, and we’ll add you so that you can exchange cooking ideas or questions with other members. (Thanks to those members that requested this!)
This week’s harvest (and baking) includes:
Bok Choy, Cucumbers, Green Garlic (like Scallions), Hearty Greens Mix, Kale (3 varieties), Radishes, Salad Mix, Spring Onions, Turnips…and our Organic Hearth Baked Bread (Baguettes, Raisin, Seed, & Sunny Greens 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 Tomatoes and Herbs…Tomatoes (Brandywine, Big Beef, Supersweet Cherry, Black Cherry, Sun Gold, Jet Star, Bell Star, Mortgage Lifter, New Girl, Kellogg’s Breakfast, Arkansas Traveler, Paisano, Carbon Cherokee), Yellow Squash, Zucchini, Bell Pepper, Sweet Lunchbox Pepper, Non-spicy Jalapeno Peppers (enjoy the flavor without the heat!). HERBS: Peppermint, Spearmint, Basil, Thai Basil
{Our farmstand is open 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, May 13th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
Anything remaining after CSA shares are distributed and our farm stand is shopped… we’ll bring 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.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram.
