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Farm Happenings at Broadfork Farm
Bread Shares for October 19, 2024
This week's seasonal loaf is our Pumpernickel loaf (pictured above). Our Pumpernickel loaf includes our onions, roasted in our wood-fired oven, and Certified Organic Molasses, plus caraway seeds. It's delicious with Swiss Cheese, hummus, "just butter", and also sweet jam.
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Farm Happenings for October 16, 2024
Thank you to those members that joined us on the farm on Saturday! We loved chatting, answering questions, walking around the farm, investigating parts of a beehive, and explaining how our wood-fired oven works. Plus, we ate flatbread straight out of the oven which is one of the most delicious thin1 read more »
Bread Shares for October 16, 2024
This week's seasonal loaf is our Pumpernickel loaf (pictured above). Our Pumpernickel loaf includes our onions, roasted in our wood-fired oven, and Certified Organic Molasses, plus caraway seeds. It's delicious with Swiss Cheese, hummus, "just butter", and also sweet jam.
This1 read more »
Thank you for visiting the farm! ...Plus Farm Shares for October 12, 2024
Thank you to those members that joined us on the farm on Saturday! We loved chatting, answering questions, walking around the farm, investigating parts of a beehive, and explaining how our wood-fired oven works. Plus, we ate flatbread straight out of the oven which is one of the most delicious thin1 read more »
Bread Shares for October 12, 2024
Thank you to those members that joined us on the farm on Saturday! We loved chatting, answering questions, walking around the farm, investigating parts of a beehive, and explaining how our wood-fired oven works. Plus, we ate flatbread straight out of the oven which is one of the most delicious thin1 read more »
Thank you for visiting the farm! ...Plus Farm Shares for October 9, 2024
Thank you to those members that joined us on the farm on Saturday! We loved chatting, answering questions, walking around the farm, investigating parts of a beehive, and explaining how our wood-fired oven works. Plus, we ate flatbread straight out of the oven which is one of the most delicious thin1 read more »
Bread Shares for October 9, 2024
Thank you to those members that joined us on the farm on Saturday! We loved chatting, answering questions, walking around the farm, investigating parts of a beehive, and explaining how our wood-fired oven works. Plus, we ate flatbread straight out of the oven which is one of the most delicious thin1 read more »
FARM SHARE SOCIAL: Oct 5th @ 2:30 // Continuing to Seek Lenders for Farm Future // plus shares for October 5, 2024
We cordially invite you to tour the farm with us for our Annual Farm Share Member Social! Saturday, October 5th, 2024, from 2:30-4:00. Join us here at the farm to get to talk face to face, surrounded by the vegetables and flowers that we grow for you to enjoy. We'll answer any questions or cur1 read more »
FARM SHARE MEMBER SOCIAL Oct 5th - plus Bread Shares for October 5, 2024
We cordially invite you to tour the farm with us for our Annual Farm Share Member Social! Saturday, October 5th, 2024, from 2:30-4:00. Join us here at the farm to get to talk face to face, surrounded by the vegetables and flowers that we grow for you to enjoy. We'll answer any questions or cur1 read more »
About the farm
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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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.