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Farm Happenings at Broadfork Farm
Farm Shares for October 29, 2022
We have exciting things on the farm this Autumn! We're hosting two amazing instructors the weekend of Nov 5-6.
Join Rebecca Suerdieck, a second generation Colonial Williamsburg living history interpreter, to learn open fire cooking on Saturday, Nov 5th. She'll guide your group through preparing an1 read more »
Farm Happenings for October 26, 2022
Our Pumpernickel Loaf is in season for the next few weeks! Featuring our onions plus molasses and caraway seeds, this loaf is a crowd pleaser.
This email is just for Bread Share members so that you can select your loaf variety through this software. Log in here and see your loaf options1 read more »
Farm Happenings for October 26, 2022
We have exciting things on the farm this Autumn! We're hosting two amazing instructors the weekend of Nov 5-6.
Join Rebecca Suerdieck, a second generation Colonial Williamsburg living history interpreter, to learn open fire cooking. She'll guide your group through preparing an entire meal, using ve1 read more »
Bread Shares for October 22, 2022
Our Pumpernickel Loaf is in season for the next few weeks! Featuring our onions plus molasses and caraway seeds, this loaf is a crowd pleaser.
This email is just for Bread Share members so that you can select your loaf variety through this software. Log in here and see your loaf options1 read more »
Folk School Workshops Nov 5 & 6
We have exciting things on the farm this Autumn! We're hosting two amazing instructors the weekend of Nov 5-6.
Join Rebecca Suerdieck, a second generation Colonial Williamsburg living history interpreter, to learn open fire cooking. She'll guide your group through preparing an entire meal, u1 read more »
Bread Shares for October 19, 2022
Our Pumpernickel Loaf is in season for the next few weeks! Featuring our onions plus molasses and caraway seeds, this loaf is a crowd pleaser.
This email is just for Bread Share members so that you can select your loaf variety through this software. Log in here and see your loaf options1 read more »
Folk School Workshops Nov 5-6
We save exciting things on the farm for the Autumn! We're hosting two amazing instructors the weekend of Nov 5-6.
Join Rebecca Suerdieck, a second generation Colonial Williamsburg living history interpreter, to learn open fire cooking. She'll guide your group through preparing an entire meal1 read more »
Bread Shares for October 15, 2022
It's time for our Pumpernickel Loaf! Featuring our onions plus molasses and caraway seeds, this loaf is a crowd pleaser.
This email is just for Bread Share members so that you can select your loaf variety through this software. Log in here and see your loaf options for this week. We'll1 read more »
Farm Shares for October 15, 2022
It got down to 37 degrees last week, and we're looking at the possibility of a frost next week. The seasons are really changing!
Cooking suggestions:
-> Stuff our small peppers with cream cheese and roast.
-> Massage our Chard leaves with oil and salt and pop in an air frye1 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.