Sometimes a day’s work around here is big and obvious!
Thursday morning looked like this:
Thursday afternoon looks like this:
We’ve built another high tunnel (unheated greenhouse) so we can grow more food for you!
(Thank you for eating what we grow!)
One day it will be planted for the winter like this one currently is:
These high tunnels/greenhouses will be critical for the winter, but the weather is still mild and our fields are full of goodness. This week’s broccoli is really outstanding. Look at the size of the some of the heads compared to Janet’s face:
Woah! That’s a lot of broccoli! And crow’s feet! 
Did you know our bakery operates year-round? Churning out wood-fired goodness, made from 100% Certified Organic ingredients, and all of it always naturally leavened (wild yeast starter – no instant yeast). How to buy our bread? Visit Saturday farmers’ markets any Saturday of the year (see weblinks below) or visit our Farm*stand on Wednesdays and Thursdays for fresh baked bread May through November.
For the colder months, December through April? Bread is baked for the farmstand on Thursdays only.
Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Broccoli, Cabbage, Carrots or Beets, Sweet Peppers, Spinach, and Sweet Turnips
Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Broccoli – We leave Broccoli leaves attached to the stalk because we think they are even tastier than Kale. For easiest storing, break them off of the stalk and keep them in a bag or other sealed container. Use the leaves just like Spinach or Kale, or rough-chop them into large pieces and include them on a baking sheet when you Roast Broccoli with Garlic, or roast them alone: Roasted Broccoli Leaves. Remember: Fresh from the farm, Organic Broccoli sometimes has Broccoli worms tucked inside the florets. To remove them, chop the broccoli, soak in salt water for 20 minutes, then remove florets from water. Worms should have dropped to the bottom of the salt water bowl.
Tops of Turnips & Beets – These greens are delicious and nutritious! See here for Spicy Braised Beet & Turnip Greens, and remember that you can adjust or even omit the chili flakes to tone down the spiciness. There’s also Simple & Delicious Beet Greens recipe and these Five Favorite Beet Greens Recipes.
Beets – We don’t ever peel our beets! We love to simply Roast Beets and serve them as a side or on top of a green salad, ideally with goat cheese. Or – Up your game slightly with Roasted Beets with Balsamic Glaze. This Arugula, Beets, & Goat Cheese Salad is pretty magical, and we see cranberries and avocado as optional.
Cabbage – Make Roasted Cabbage Wedges or Buttered Cabbage with Caraway or Classic Cabbage Coleslaw (we only have green cabbage, not red, but note this recipe also calls for carrots)
Sweet Japanese Turnips – These Hakurei variety turnips are sweet enough to slice raw and serve on top of a green salad, use to dip in hummus or any other dip for vegetables, or make Sauteed Turnips & Greens (yes! you can use the tops! Or save them to toss in a pot of vegetables stock). This Glazed Hakurei Turnips recipe also calls for including the green tops.
STORAGE TIPS –
Broccoli – Keep refrigerated in a sealed bag or container to prevent from getting wilty.
Beets/Carrots/All Root Vegetables – Keep refrigerated in a sealed bag or container to prevent tops and roots from getting wilty. Most tops can be prepared/cooked in some way. If you are at a loss for how to prepare the tops, include them in a batch of Vegetable Stock.
Peppers – Prefer refrigeration in a sealed bag or container, but will keep at room temp for a couple of days. Will get limp if not kept in a sealed container.
Bagged Greens – Keep refrigerated in the bag in which we pack them.
Loose Greens (Cabbage, heads of Lettuce, bunched Kale or Chard, etc.) – Keep refrigerated in a sealed bag or container to prevent leaves from getting wilty. If they get wilty, trim ¼ inch off bottom of stems and set upright in a glass/vase. They will suck up the water and be turgid again.
This week’s harvest (and baking) includes:
Arugula, Broccoli, Chard, Cilantro, Eggplant, Flower Bouquets, Hearty Greens Mix, Jalapenos (non-spicy), Kale, Lettuce Heads, Shishito Peppers, Sweet Peppers, Salad Mix, Spearmint, Green Tomatoes, Sweet Turnips…and our Organic Hearth Baked Bread (Sunny Greens, Whole Rye, Raisin, Baguettes, & Seed loaves for this weekend)
{Our farmstand is open Thurs & 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, Oct 28 at our farmstand, 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 (plus the bread we bake Saturday morning)… 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
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