Bread Shares for October 4, 2023

Here is your Bread Share email!

This email is just for Bread Share members so that you can select your loaf variety through this software. You'll get an email like this each week that you have a Bread Share scheduled. Log in below or with this link and see your loaf options for this week. We'll default you to a "Seed Loaf" and you can swap that for another variety if you'd like.

This week's varieties are: Seed Loaf, Rosemary & Thyme Loaf, Raisin & Cinnamon Loaf, and Baguettes.
(The Rosemary & Thyme Loaf is our current seasonal variety. We change out the seasonal variety a few times throughout the year as ingredients that we grow become available. The other three varieties we bake each week.)

The planned seasonal loaf schedule for the rest of the year =

July: Rosemary & Thyme Loaf
THIS WEEK!: Roasted Pepper & Onion Loaf
Maybe at some point in late October: Sunny Greens Loaf
November & December: Pumpernickel Loaf

Bread Note:
Our breads have ZERO oil or preservatives in them. (We use very old fashioned-style recipes.) They don't have the shelf life of grocery store bread -- they dry out over a few days. Eat it quickly OR freeze or refrigerate in an air-tight bag or container to make it last longer than a couple of days.

General Reminders:

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 (eggs, fermented vegetables, etc...See below for more info.)

- 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 in your email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.

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.

Thank you again for being part of our Farm Share! Our farm wouldn't exist without you, and we're so happy to be a source of food to nourish you.

With huge gratitude ~

Janet, Dan, and the whole Broadfork crew (Julie, Jen, Leah, Erica, Siera, Alisa, Austin, Clara, Nathan, 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.

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