Back to farm profile
Farm Happenings at Broadfork Farm
Customization closes at 8pm Tonight!
Our apologies for the change, but our schedule is different tonight and tomorrow morning, so customization for Saturday's share closes at 8 pm tonight.
This has nothing to do with the photo above! However, the photo is to help you learn about one of two workshops that are happening here at ou1 read more »
FYI: Upcoming Workshops at our Farm
Before your vegetable list for today, see below for info about 2 workshops we are hosting on our farm this fall. We aren't teaching them but rather allowing these talented teachers to lead guests in their craft.
Farm to Table Open Fire Cooking Class - Sat Oct 26, 10a-4p, with Rebecca Suerdiec1 read more »
On the Brink of Cool Temps...
Cool temps on in the immediate forecast! After yesterday's record-setting 98 degrees on October 2nd, and another scorcher today, our plants and we are glad to see cooler temps expected in the coming days. Rain chance remains at 30% or less, which is sad, but watering needs decrease when high temps1 read more »
Weathering the Drought
A year ago, we were managing saturated soil and plants that were rotting from near record-setting levels of rain. This year, this week, we are strategizing about how to best use the limited amount of irrigation water we have during this drought we are in. We no longer have enough water to irrigate1 read more »
Weathering the Drought
A year ago, we were managing saturated soil and plants that were rotting from near record-setting levels of rain. This year, this week, we are strategizing about how to best use the limited amount of irrigation water we have during this drought we are in. We no longer have enough water to irrigate1 read more »
Farm Happenings for September 25, 2019
Happy First day of Fall! Around 4 am this morning, the sun crossed the celestial equator and thus we officially entered the fall season. Weather wise, not much has changed, however. Our farm's location is on the drought map, and we can tell. Salad greens are continuing to protest the hot and dry we1 read more »
Welcome, Fall Crops!
The harvest of some of our fall-oriented vegetables has been little delayed by the above-average temps and dry conditions of this first half of September, but we now have Salad Mix in abundance to harvest for you. We also have the first of our Broccoli/Broccolini to harvest, plus the first Golden B1 read more »
Save the Date - Farm Social, Sunday Oct 20th
Our apologies for the late Farm Share email for today! An early morning meeting with a community partner about an exciting upcoming project delayed all usual tasks this morning. More on that in future weeks. :)
Two special notes for you: 1) SAVE THE DATE - Our Annual Farm Share Member So1 read more »
Save the Date - Farm Social, Sunday Oct 20th
Two special notes for you: 1) SAVE THE DATE - Our Annual Farm Share Member Social is on Sunday, October 20th from 2-5pm. We'll send out an evite asking for rsvp's, but please plan to join us for a chance to spend time among the fields that have been providing for you, chat with us farmers, mee1 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.
Go to farm profile
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.