For some of our every-other week members, this is Farm Share Week #1! For our every-week members, this is Week #2.
Thank you so very much for choosing to eat what we grow. We are honored to farm these vegetables (and bake bread) for you. Our crew for the year is pictured above!
This email will help you successfully navigate this First Farm Share week. Read on for details (reminders if you're a returning member or really digested the emails we sent with this info in April) and Pro Tips!
Need to check on or make changes to your pick up dates? Log in here.
Bread Share members: You'll get a SEPARATE email to customize your bread share in just a few moments.
Pictured above is our Salad Mix harvest from last Friday and a tray of our Garlic Scapes, which may be new for some of you. Garlic Scapes are the tender tops of our Garlic plants. They are delicious! Prepare them like Asparagus (saute, grill, etc.) with the added bonus of built-in garlic flavor.
To Customize Your Share:
Each time you are scheduled to have a share, you'll receive an email from us 2 days prior. It should have subject line "Time to Customize Your Share." The software will create a default share for you (based on your indicated preferences and what we have available to harvest) and list those default contents in the email. The email also contains a link saying "Want to make changes to your share or add extras?" Click on that link to customize your share! Customization ends between 6 and 7 am on the day before your pick up day (depending on the time of year and thus how early we start harvesting). The cut off time is always specified in the email.
For Pick Up:
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (eggs, fermented vegetables, etc...See below for more info.)
- Preparation ideas and recipe suggestions are in your email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
Self-serve Pick Up looks something like these (with seasonal variation!):
As indicated during your sign up process, if you did not pay in full, here is the payment schedule:
Vacations:
If you will be gone and can't pick up a particular week's share you can reschedule that week's share for a different week in the Harvie software, or you can have a friend or family member pick up for you. Just forward this email to them so they know the details.
Want more than just your Farm Share of vegetables?
Extras: Each time you get an email for a week's telling you it's "Time to Customize Your Share..." you will have the option to swap items as well as order "Extras." Extras are one time, a la carte items that you have to order if and when you want them.
Optional Extras:
BREAD: You can purchase a loaf of our amazing, 100% Certified Organic ingredients, wild-yeast risen, wood-fired-oven bread. There are multiple loaf varieties. You can also swap out items for bread in any week's share, or purchase bread as an "Extra" with any share. Note: Our Breads contain zero oil or preservatives. This contributes to their wonderfulness but makes the loaves very different than grocery store bread. Eat quickly, store in a plastic bag (maybe in the fridge), or freeze in order to best enjoy the bread. (Otherwise you will have hard and dry bread.)
HERBAL PRODUCTS: Our 15 year old daughter makes herbal products (salve, tea, etc.) from herbs on our farm and offers them for sale when available. We also offer products from Gathered Threads Farm in Nelson County. They cultivate over 150 varieties of herbs without the use of pesticides and chemical fertilizers and then combine them in fantastic ways. Look for both in our self-serve FarmStand.
Additionally, we send an e-newsletter a couple of times per season to let folks know what's growing and happening on the farm, what recipes we're digging, and any special events. We've added your email address to our list of recipients.
Here on the farm we are having world-class salads for every lunch and dinner. The flavors are so delicious! We most often just use Olive Oil and salt and pepper as salad dressing, but we also regularly make this Ginger Miso Scallion Dressing which also doubles as a really great general "Sauce" to go on top of most everything. We put all the ingredients in a quart Mason jar and then blend with a stick blender. The "Braggs" we list here means Bragg's Liquid Aminos, which is similar to Soy Sauce or Tamari.
Other vegetable notes:
- Our Cucumbers are best NOT peeled! Enjoy those peels! (and the tiny seeds)
- Our Turnips are really tasty prepared as a saute in a pan on the stove top. Slice the roots into rounds and saute in a pan with butter/avocado oil/fat of your choice until the edges caramelize/brown. They get so sweet and tasty this way! Salt them AFTER cooking so as to prevent them from sweating and then steaming instead of caramelizing in the pan. ALSO - they are the bomb prepared as Turnips au Gratin! See photo below (huge crowd pleaser at a recent family birthday dinner) and the recipe here.
- Slice up those Radishes and serve them on top of salads, or with butter and toast. Or pickle them with rice vinegar and honey/sugar and serve them on top of Korean Tacos. See this Quick Radish Pickle recipe.
- KALE: Eat it as raw salad, or put it in Portugese Kale Soup (there are LOTS of versions of this recipe online), or dry it and powder it for use as a supplement, or freeze it for use in smoothies all summer long. SEASONAL NOTE: We will have Kale each week between now and July 1. Then we won't have any Kale until maybe late September. If you want to use Kale in July, August, and/or the first few weeks in September, you need to preserve it! Freezing is best.
- Arugula makes fantastic pesto. That's also a great way to preserve Arugula to enjoy when it's not in season. See Arugula Pesto recipe here. We usually sub sunflower seeds for nuts called for in Pesto.
- Preparation ideas and recipe suggestions will be below your share contents in your confirmation email sent the morning of pick up day. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
We so deeply appreciate the opportunity to farm for you. Thank you for being the most important part of our farm! We love you!
With blessings on your meals ~
Janet, Dan, and the whole Broadfork crew (Julie, Tait, Alisa, Erica, Leah, Siera, Jen, Nicolette, and the farm kids)
