We have exciting things on the farm this Autumn! We're hosting two amazing instructors the weekend of Nov 5-6.
Join Rebecca Suerdieck, a second generation Colonial Williamsburg living history interpreter, to learn open fire cooking. She'll guide your group through preparing an entire meal, using vegetables from our farm and chicken from Peacemeal Farm.
Join Peter Yencken to make your choice of the following: pack basket, custom chef knife or hatchet, felted boots, leather moccasin style shoes, or a wooden bow and/or arrows.
Registration links for all options found here on our Events page: https://broadforkfarm.net/events/
Join us and make cool stuff!
Now back to the vegetables at hand...Cooking suggestions:
-> Saute turnips in a pan on the stovetop: Slice the roots into circles. Saute in butter with NO SALT and the edges of the turnips will caramelize a wonderful brown color and taste great. Salt the buttery turnips after they are done cooking. (Salting them while cooking results in them sweating and not caramelizing.)
-> Roast Beets: Dice beets into chunks of desired size. NO PEELING NEEDED. Roast in oil. Salt after they are done cooking. Serve on a bed of greens with feta or goat cheese, olive oil, salt, pepper, and protein (pecans, walnuts, tofu, meat...).
-> Air Fryer Chard Chips: Massage our Chard leaves with oil and salt and pop in an air fryer for 5 minutes to turn into crispy chips. So good!
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (fermented vegetables, etc...)
- Preparation ideas and recipe suggestions are below your share contents in this 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)
