|Get Your Share Downtown|
The CSA starts in only 2 weeks and we have added a new CSA pickup location convenient to our downtown customers! This is the only Thursday pickup location, and also the only location where we can accept SNAP as payment for the CSA. A big thanks to the Lynchburg Community Market for partnering with us on this.
Bread for a Farm-sized Appetite
You may have noticed we are baking more 2 pound+ loaves these days. These are fun to make, more labor efficient, and without a doubt more aesthetically pleasing at the market display! Large loaves also create flavor and texture you just don’t get in a smaller load. If they seem too big for you, you can always put half in a ziploc and freeze it for next week.
This week we are featuring Pa de Pagès. Catalan for “farmer’s bread,” and pronounced “pah deh pah-HACE,” this is the common sourdough baked and consumed in Catalonia, the northeast region of Spain. Our version is made with sifted wheat flour from Deep Roots Milling and shaped into large 1-kilogram boules.
This is a crusty unsliced loaf with a characteristically spongy interior. Slicing tip for any large, crusty loaf: cut the loaf in half first. Then place a half-loaf face down on the cutting board and slice from the crusty corner of the loaf downward.
This is arguably the most exciting few weeks of the year on the farm. Unlike last spring, we have had some really nice rains that are encouraging amazing germination and growth of seeds that have been waiting in the cold ground. WE finally have a good amount of greens again! Chard, spinach, bok choy, head lettuce, and salad greens are in abundance, but we are still selling out early at market so make sure you order! Below, we wash mighty mix in our new packing area (the modified washing machine is our salad spinner) and we weed tiny carrot seedlings before/during a rain last week.
|Our garlic is growing quickly, and this is the time to fertilize. We use a spray of fish and seaweed to give it a little boost. The Swiss Chard in one of the high tunnels is growing quickly too now, since we removed the cilantro next to it that was almost three feet tall! Now it has space to breathe!|
|Meanwhile in the bakery…|
Michael has been focusing on his hearth loaves and really getting to know the grains he’s been working with from Deep Roots Milling at Woodson’s Mill. It is satisfying to be getting some nice loaves from these local collaborations! Thanks to our friend Rebeca for taking some photos of the oven action.