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Farm Happenings at Broadfork Farm
Farm Happenings for June 1, 2022
As we look at the first of June, the Cabbage are starting to head up. The Broccoli got super unhappy about the 95 degree heat last week and is making its displeasure known. (There's not as much Broccoli for us to harvest as we would like. Fall Broccoli is much better than Spring!) Salad Mix and Let1 read more »
Bread Shares for May 28, 2022
This email is just for Bread Share members so that you can select your loaf variety through this software. (No more clipboard like in past years!) You'll get an email like this each week that you have a Bread Share scheduled. Log in here and see your loaf options for this week. We'll default you to1 read more »
Farm Happenings for May 28, 2022
As we march in late May, the Cabbage are starting to head up. The Broccoli got super unhappy about the 95 degree heat last week and is making its displeasure known. (There's not as much Broccoli for us to harvest as we would like. Fall Broccoli is much better than Spring!) Salad Mix and Lettuces, K1 read more »
Digital FarmStand OPEN for May 25, 2022
If you'd like to place an order for vegetables to pick up this Wednesday, here's your invitation to do so!
The plants (and the farmers) got the first real dose of summer heat at the end of last week and the weekend. This makes the end of certain spring crops sooner - like Spinach, Arugula, a1 read more »
Farm Happenings for May 25, 2022
This email is just for Bread Share members so that you can select your loaf variety through this software. (No more clipboard like in past years!) You'll get an email like this each week that you have a Bread Share scheduled. Log in here and see your loaf options for this week. We'll default you to1 read more »
Farm Happenings for May 25, 2022
If you've received this email, you have a share scheduled to pick up this Wednesday, May 25. (Sudden need to be out of town? No problem -- log in and click on "Reschedule or Hold this Share" BEFORE Tuesday at 6am.
The plants (and the farmers) got the first real dose of summer he1 read more »
Bread Shares for May 21, 2022
This email is just for Bread Share members so that you can select your loaf variety through this software. (No more clipboard like in past years!) You'll get an email like this each week that you have a Bread Share scheduled. Log in here and see your loaf options for this week. We'll default you to1 read more »
Farm Happenings for May 21, 2022
Our 2022 Farm Share begins! If you've received this email, you have a share scheduled to pick up this Saturday, May 21. (Sudden need to be out of town? No problem -- log in and click on "Reschedule or Hold this Share" BEFORE Friday at 6am.
For some every-other-week members, this i1 read more »
Bread Shares for May 18, 2022
This email is just for Bread Share members so that you can select your loaf variety through this software. (No more clipboard like in past years!) You'll get an email like this each week that you have a Bread Share scheduled. Log in here and see your loaf options for this week. We'll default you to1 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.