Farm Happenings for November 2, 2022

REMINDER: for those members who wish to auto-renew their share, that happens THIS WEEK. One more separate email lands in your inbox today with the details.

Some of the Broccolini we have to harvest for you tomorrow is pictured above. It looks different than any we've grown before, but we think it's the most delicious we've ever tasted.

We also have really fantastic Cabbage for you this week. (The round, smooth, American variety.) We love love Cabbage and eat it raw as slaw/salad, in a saute with bacon and caraway seeds, in a stir fry, or roasted and topped with some yummy sauce/dressing. Also as sauerkraut and Kimchi, but those are next level endeavors. :)

Our daughter made a salad/slaw last night that was the most delicious we've tasted in a while. Here's what she did:
Thinly sliced Cabbage, Romaine Lettuce, and Kale. Toss with dressing made of Apple Cider Vinegar, White Wine Vinegar, Olive Oil, Salt, and a touch of honey. (Plus a dash of Sriracha if you're up for it!) Add Pecans, plus also Raisins or Dried Cranberries if that's your jam.

She also made roasted Carrots and meatballs. We enjoyed our Pumpernickel bread on the side. Here's what our dinner looked like:

More 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 Kale Chips: Massage our Kale leaves with oil and salt and pop in an air fryer for 5 minutes to turn into crispy chips. So good!

If you've received this email, you have a share scheduled to pick up in two days. (Sudden need to be out of town? No problem -- log in and click on "Reschedule or Hold this Share" BEFORE 6am the day before pick up.)

For Pick Up:

- Please remember to bring your own bags each week.

- At Self Serve locations: Our vegetables are in green plastic boxes at the pick up location, labelled with members' names. Find the box with your name on it. - Empty the vegetables into your bag and leave the empty, green box for us to collect.

- Loaves of bread, for those who have ordered one, will be near the green boxes, labeled with your name. Pick up your loaf if you are due one. (Some people have purchased a Bread Share for a loaf each week of the season. Some people order a loaf when they please.)
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (fermented vegetables, etc...)

- At Staffed locations: One of us will be there to quickly gather your items for you to bag up and bring home.
- 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.

Thank you, once again, for being part of our Farm Share! Our farm wouldn't exist without you, and we're so happy to nourish you with what we grow (and bake).

With huge gratitude ~
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)

Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

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.

Go to farm profile

About the farm

Archive