As we peek at Summer's end and the start of Autumn, we invite you to an afternoon on the farm during our favorite time of year! Join us for a Farm Share Social on Saturday, September 24 from 3:00 - 5:00.
-> Bring some food to share if you'd like, but there's no pressure.
-> We'll have some light bites and beverages appropriate for the weather. (It will likely be warm so we'll have some iced drinks! But just in case there's a cold snap, we'll have the hot tea pot ready and waiting.)
-> We'll give a walking tour of the farm starting at 3:30, so dress accordingly. (I.e. shoes that you're willing to get dirty.)
We love meeting new Farm Share members and getting to see returning ones! We love allowing our community members the opportunity to see where their food (and flowers) are grown, where our bread is baked, and hear from us how we manage soil and plants. Curious how we grow so much food on just 2 acres and with only organic/biological/regenerative growing methods? Carve out a couple of hours to join us!
For our every-other-week members that didn't see my note last week:
It's Janet typing here and I just returned to the farm after an unprecedented two weeks away. (One of our children had a unique intensive class in NC. I brought all the kids so Dan could manage farm work without kids, and I managed what I could by text, photos, and Farm Share software.) This was possible because of our rock-star crew who worked hard to download as much as possible from my brain and mimic my physical movements so they could channel my presence here on the farm while I had to be away. There were bumpy moments, but it was a successful experience! Farming is such an interesting line of work and trips away from the farm in the summertime are very challenging. We haven't left for more than a night in the past few summers, and this summer decided we could try having one of us leave while the other stayed on the farm. It was great for each of us to have time away, and it's great to return home and see the time lapse. Plants change so much in 2 weeks!
Look at these carrot seedlings...they hadn't even been seeded when I left.
Fall crops are filling in, largely thanks to the cool weather of the past week. These cabbages are very happy with these conditions!
It's the preserving time of the year! We have Sweet Peppers in abundant glory right now and you can preserve them to enjoy a few months from now when fresh isn't an option. Roast and freeze Sweet Peppers. (We also love to do this with Eggplant.) It's super simple and provides the best flavor for fall and winter soups, stews, casseroles, and more.
Fall vegetables will be ready soon, but summer crops are still around for weeks!
Meanwhile, in our greenhouse we're seeding flowers that won't be ready to pick until next spring. That's how far in advance farm work runs! The Okra in the photo below will be looooonnnnngggg gone when we pick those Spring flowers.
Vegetable prep suggestions:
- Dice up Tomatoes and Sweet Bullhorn Peppers and toss with olive oil, garlic, and salt. Maybe also Balsamic vinegar. Put on top of Salads or simply enjoy as its own side dish.
- ROAST these vegetables! Then serve them with anyyyything.
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (tomatoes, eggs, fermented vegetables, etc...)
- Preparation ideas and recipe suggestions are in your email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)
