Last Farm Share week, but LOTS of vegetables still available thru Dec 10

Our last shares for this season are this weekend! We'll still have LOTS of produce available through mid-December, so please visit our self-serve FarmStand at our farm or our booth at the Farmers' Market at St. Stephens. We'll have vegetables (and bread) at both places through December 10th, and at the FarmStand through Dec 13th. After mid-December, we'll take a break from harvesting and selling until some time in February. (Winter weather will dictate exactly when.)

At times, we open up our Digital FarmStand that you can use to pre-order our goods. To get an email notification when pre-ordering is available, sign up here.

Thank you for enjoying what we grow this season! We plan for our Farm Share to end just before Thanksgiving every year because fall weather varies year to year, and if there is a lot of days of very cold and/or weather we lose certain crops. However, this fall has been quite warm and dry, allowing plants to grow well and abundantly.

Our Tender (Siberian) Kale variety is really phenomenal! See photo below. We love slicing it up with other greens for raw salads (combine with Salad Mix, or Lettuce, or Cabbage). It's also lovely in soups or stir fry. For stir fry we also love to combine it with Cabbage. Greens make the world go round with nutrients, fiber, and flavor!

Our Cabbage continues to shine! (The round, smooth, American variety.) We love love Cabbage and eat it raw as slaw/salad, in a saute with bacon and caraway seeds, in a stir fry, or roasted and topped with some yummy sauce/dressing. Also as sauerkraut and Kimchi, but those are next level endeavors. :)

NEW Recipe suggestions:
Embrace these root vegetables with...
:: Winter Root Vegetable Cheese Tart. (It uses store bought pastry!)

:: Cheesy Hakurei Turnip Gratin with Fresh Herbs

Let the greens shine with...

::Warm Kale Salad

:: Easy Kale Quiche

:: Smothered Cabbage with Sausage and Hot Honey

If you've received this email, you have a share scheduled to pick up in two days. (Sudden need to be out of town? No problem -- log in and click on "Reschedule or Hold this Share" BEFORE 6am the day before pick up.)

For Pick Up:

- Please remember to bring your own bags each week.

- At Self Serve locations: Our vegetables are in green plastic boxes at the pick up location, labelled with members' names. Find the box with your name on it. - Empty the vegetables into your bag and leave the empty, green box for us to collect.

- Loaves of bread, for those who have ordered one, will be near the green boxes, labeled with your name. Pick up your loaf if you are due one. (Some people have purchased a Bread Share for a loaf each week of the season. Some people order a loaf when they please.)
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (fermented vegetables, etc...)

- At Staffed locations: One of us will be there to quickly gather your items for you to bag up and bring home.
- Preparation ideas and recipe suggestions are below your share contents in this email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.

Thank you, once again, for being part of our Farm Share! Our farm wouldn't exist without you, and we're so happy to nourish you with what we grow (and bake).

With huge gratitude ~
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)

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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