We are growing sweet potatoes again this year, after taking a break for a couple of years. Wish us luck!
Pictured above is the salad our eight-year-old child served himself for dinner last night. And he ate every bite. For real. 
Saturday’s/Monday’s Farm Share will most likely include: Tomatoes!, Salad Mix, Cucumbers, Onions, Garlic, Basil, Carrots
* 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!)
Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Cucumbers – Simple Refrigerator Pickle Recipe (We like to slice some of them ‘sandwich’ style: cut cucumber in half and then again lengthwise into 1/4 inch slices, and some of them as spears for snacking.
“Easiest” Fridge Pickle Recipe (no sugar) (We pickled 20 pounds of cukes this past weekend with this recipe, as it is everyone’s favorite. Dan says he has recently eaten 20 servings of vegetables per day by consuming so many pickles.)
Canning Pickles Recipe (it’s easier than you think!)
How to Pickle any Vegetable by the Kitchn (including canning instructions)
Tomatoes & Basil – If you eat Mozzarella, it’s time for Caprese Salad. Simple, delicious, a meal in itself.
Tomato & Cucumber Salad/Relish – Dice Tomatoes and Cucumbers. Toss with basil sliced into thin ribbons or cut with herb scissors, olive oil, salt and pepper to taste.
Tomatoes with Fresh Pasta – Stop by the Brandermill Green Market on Saturdaymornings and pick up some fresh pasta from the Bombolini booth. Follow their cooking instructions (just 60 seconds in boiling water!) and then toss with olive oil, our diced tomatoes, thinly sliced basil, and salt and pepper to taste. Perhaps with some feta cheese if you enjoy it. This is our go-to summer meal and we love it. Serve a green salad and protein on the side and savor.
Onions – Pickled Onions by the Kitchn (it calls for red onion but it works well with our yellow onions, too) and Onion Jam (this recipe calls for Parsley, which we are also harvesting right now!)
Basil – Remember that herbs are wonderful in beverages (as well as with tomatoes and cucumbers in the recipes above.) See here for Basil Lime Cooler, Honey Basil Lemonade, Cucumber & Basil Slush, Pomelo & Basil Cocktail. Also: Blackberry Basil Mojito.
This week’s harvest (and baking) includes:
Basil, Beets, Cabbage (savoy), Cilantro, Cucumbers, Garlic, Kale, Onions, Parsley, Shishito Peppers, Sweet Orange Peppers, Sage, Salad Mix, Spearmint, Summer Squash, Tomatoes (slicers and cherries)…and our Organic Hearth Baked Bread (Baguettes, Garlic, Seed, & Raisin loaves for this weekend)
{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, July 1st 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.
