FYI: Upcoming Workshops at our Farm

Before your vegetable list for today, see below for info about 2 workshops we are hosting on our farm this fall. We aren't teaching them but rather allowing these talented teachers to lead guests in their craft.

Farm to Table Open Fire Cooking Class - Sat Oct 26, 10a-4p, with Rebecca Suerdieck (pictured above) of Cooking in 17th Century Virginia. Learn from this experienced and accomplished instructor about how to prepare a whole meal over a fire, made of foods fresh from local farms. (Vegetables and herbs will come from our farm. Chicken, milk, eggs, and apples will be sourced from other local farms.) End the day by dining on what you've created! Registration limited to 8 participants.
Registration is through Rebecca's website.
(This class is also offered Sat Nov 2, but that date is already full!)

Leather Crafting, Wood Carving, Bow Making, Blacksmithing Workshop - Friday evening through Sunday afternoon, Nov 8-10. Join master craftsmen Peter Yencken & Paul Cipriani for a weekend of primitive crafting. Join us for a craft or crafts of your choice - projects options and costs are listed at the link above and include making a leather satchel, or carving a wooden knife handle and stitching a leather sheath for your new knife, or carving your own wooden spoon, or make a knife or hatchet blade using the stock removal and heat treating method, or making your own bow and arrows, etc. This workshop is unlike any other! Peter guides a mixed group of people through a wide variety of crafts throughout the weekend by balancing group and individual instruction, plus one-on-one guidance balanced with solo crafting time. This workshop is for the curious and patient student between the ages of 5 and 105! Learn more and see photos through the Facebook event link above. Registration is via email to us and deposit check written to Peter. (See Facebook event for details.) Registration limited to 15 participants.

We hope some of you will join us for one or both workshops!

Meanwhile, your vegetables are growing and we will be harvesting them tomorrow morning. Delicious options are waiting for you this week.

Best,

Janet & Dan

Owned and operated by Janet Aardema and Dan Gagnon, Broadfork is a small family farm in Chesterfield, VA providing the metro-Richmond area with Certified Naturally Grown vegetables, herbs, and flowers.
We use traditional European methods of biointensive, raised bed production while maximizing soil and plant health for nutrition and sustainability. No synthetic/chemical fertilizer, pesticide, herbicide, or fungicide is ever used in any part of the process of growing your food. Everything we sell is grown by us, and we farm full-time, supporting ourselves and our four children through our farm business.

Growing practices at Broadfork utilize only ecological methods: compost, cover crops, organic fertilizer, and minerals are used to feed the soil that feeds our plants. Raised beds are used to prevent soil-compaction, allowing for happier plant roots. We use organic potting soil and fertilizer, as well as amendments like fish emulsion and sea minerals. No chemical fertilizers, herbicides, fungicides, or pesticides are ever used on your food and we are Certified Naturally Grown (which follows the same national standards used for Organic Certification). We are also proud members of the Virginia Association for Biological Farming and Slow Food RVA. Janet and Dan both hold Bachelor’s Degrees in Biology from Davidson and Lafayette Colleges, respectively. Janet holds a Master’s Degree in Education from the Harvard Graduate School of Education. We both thrive on putting our biology backgrounds to use in a farm setting and share a passion for farm education.

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