Next Week is end of 2019 Farm Share

Reminder: Next week our Farm Share ends for the season! Nov 23 is our last Saturday share for the year.
That means for some of you with a bi-weekly share, this Saturday is your last share for this season. Thank you so much for choosing us to grow food for you!

We grow vegetables through the winter in our greenhouses, but there is less quantity and less diversity than the warm season. You can purchase our vegetables (and bread) by visiting our FarmStand at our farm (pay attention to Facebook/Instagram for when it's open and what's in stock), at our booth at the Farmers' Market at St. Stephens, and through the online farmers' market Fall Line Farms. Our Farm Share starts back up again in May 2020 - our tenth season in business!

Colder than average temps for mid November have meant an earlier-than-usual end to a lot of the vegetables in our fields. We're harvesting the remaining vegetables from the field for you, plus crops from our greenhouses. It was 22 degrees here at our farm on Wednesday and Thursday mornings! Wow! For now, we will spare you the pics of the frozen plants in the field. Yikes. This is a cold first half of November!

We're making a lot of soups and pies this time of year. Savory pies are a fantastic way to enjoy fall vegetables. We make quiche/frittata as an egg-and-veggie pie, and we make sweet pie with winter squash as well as savory versions. We also like a sweet Green Tomato Pie that mimics apple pie in an amazing way. (Psst...our 12 year old daughter is getting incredibly good at making pies and we are encouraging her to lead a pie-making workshop soon. Stay tune, and encouragements are welcome if you see her! The one below is made with unripe Butternut Squash that we pulled from the field in advance of the freeze this past weekend. We heard that you could still eat the unripe ones and she found a recipe through a Little House on the Prairie cookbook for this pie. It was delicious, and she has ideas for improving the recipe technique.)

Enjoy your options this week, please seek out our veggies this winter, and we hope you'll join us for our 2020 Farm Share!

Best,

Janet & Dan, for us all

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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