Farm Happenings for October 28, 2020

REMINDER: * The current Farm Share season ends just before Thanksgiving. The final Wednesday share would be the day before Thanksgiving BUT WE WILL MOVE PICK UP TO TUESDAY NOVEMBER 24th that week due to the holiday. Some every-other-week members have their final share on Nov 18. Log in anytime and check your specific details.

We grow year-round, so we have vegetables to harvest after Thanksgiving, but less diversity and less quantity.
?? How to get vegetables from us after Nov 24th?? Read on...

:: We continue to stock our self-serve FarmStand here at our farm all winter. Some weeks it may be open only certain days of the week. Check for availability on Facebook or Instagram

:: We will continue to sell through Richmond's online market, Fall Line Farms, as we have for the past seven years. Use "broadfork" as a code to get a free subscription. Order on the weekend, pick up the following Thursday at one of various spots around our area.

:: We will continue to offer the chance to order one-time shares through the digital FarmStand here on Harvie. Sign up to receive an email whenever the digital FarmStand is open.

:: We plan to be (outdoors) at the Farmers' Market @ St. Stephens on certain weeks of the winter. Sign up on their webpage for their newsletter to receive updates.

Fall Carrot harvest has begun! The orange roots are a fan favorite, of course, but many folks are unsure about how to use the TOPS. Our favorite ways to use them are...

:: Put those tops in a bag in the freezer! Constantly add any veg scraps to the bag, especially onion/scallion and garlic parts. When you have a big bag full, pop it all in a pot (we use the instant pot) and make vegetable stock. If you eat chicken, add the bones and all not-eaten parts of the chicken to the pot and it becomes chicken/vegetable broth. We add a dash of salt and also apple cider vinegar if including bones (to help extract minerals).

:: Make Carrot Top Chimichurri. It's delicious and versatile. Google and find your favorite recipe, or try this one. Carrot Top Pesto is also a fantastic way to enjoy them. We love spreading hummus plus chimichurri or pesto on top of flatbread for an easy lunch or dinner.

Also: Check out our Pinterest page of recipe ideas (organized by vegetable) for suggestions.

Blessings on your meals, and keep masking up and washing your hands, plus staying home whenever possible ~

Janet, Dan, & the whole Broadfork crew (Julie, Caity, Karen, Ray, Diana, Rachel, Mare, and the kids: Sylvie, Joren, Elletta, and Beckett)
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

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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