PLEASE REMEMBER that your TOMATOES are always kept separate from the rest of your vegetables. Gather up those bags with your name on them.
Ohhh this is the slump in our harvest that tends to happen during years in which the weather is less than ideal for the plants we grow. (2024 has definitely had sub-par weather. 2023 was great!) However, we still have a great abundance. Eggplants are experiencing a resurgence, we still have Lettuce (though modest amounts), beans are producing, numerous other summer crops are still on the scene, and we're planting fall crops *now*. See here baby Kale and Cabbage plants:
Summer Squash plants as of last week:
Here's the greenhouse full of babies for the fall, and we're working on some new farm projects (more about that SOON!), so we keep cranking. :)
Let's zoom in on the mesmerizing part:
Isn't that pleasing to your eyes?? The orderly tidiness full of potential is quite appealing.
Below shows how we plant. Pictured is Christina, planting Chard.
Inside the high tunnels/greenhouses, there are tomato plants of various stages/ages, plus cucumbers on their way to being done, young pepper plants, and chard and kale just coming into maturity.
Need to check on or make changes to your pick up dates? Log in here.
Recipe suggestions:
- Panzanella! Chunks of bread plus tomatoes plus basil plus onions plus cheese...and add in Cucumbers, just because.
- Eggplant Parm Lasagna. It's a thing. It takes a while. Plan ahead. Then savor.
- Pickle yo' Okra. Here's how.
- Slice Tomatoes and include them in grilled sandwiches with mozzarella cheese and slices of turkey or tofurkey. Bonus points for using our Cranberry & Pepitas bread or Seed bread for these super tasty sammies.
- Roast Cherry Tomatoes as in this recipe and put them on anything! Pasta, sure, but also...anything.
- Stuff Jalapenos with cheese and top with breadcrumbs and roast. Serve with a cold beverage.
- Toss whole Okra with oil, salt, and curry powder. Roast (whole!) on a baking sheet until almost crispy. Deeelicious!
- Pan fry WHOLE Shishito peppers in oil until they blister, then sprinkle with sea salt and eat by holding the stem and biting just up to the stem.
- Roast big chunks of Tomato, Eggplant, Pepper, and Squash. Serve on pasta with a roasted-vegetable sauce of your choice.
- Roast Eggplant and make Roasted Eggplant Dip a la Cava and make at-home Cava bowls. Apparently folks on TikTok show you how to do that here.
- Stuff our Bullhorn Peppers with tofu salad/chicken salad/tuna salad.
Bread Share members: You get a SEPARATE email to customize your bread share.
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 usually ends at 6am on the day before your pick up day, and sometimes at 5am when our harvest days need to start extra early.
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.
EGGS: Ring-a-Bell Farm in Pamplin offers their eggs for sale through us. Their chickens live on pasture and are fed supplemental non-gmo feed from Sunrise Farms. Their eggs are fabulous and we trust their farming practices completely. You can purchase their eggs in our self-serve FarmStand at our farm and you can order them through the Harvie system "Extras" when they are available.
With blessings on your meals ~
Janet, Dan, and the whole Broadfork crew (Julie, Alisa, Jen, Clara, Tabea, Christina, Jackson, and the farm kids)
