Harvesting for our Special Holiday Farm Stand
November 23rd, 2022
We’re harvesting up a storm for our special holiday farm stand today (Wednesday, November 23rd) at The Farmhouse! The farm stand will be open to the public from 4-6pm and we will have a beautiful assortment of organic late fall vegetables and herbs. The Farmhouse is located at 3400 Harvest Corner Drive here in the Harvest Green Community in Richmond. As a reminder, there will not be a Farmers Market this Saturday (November 26th) due to the Thanksgiving holiday. In lieu of the market, we’ll have our farm stand set up right here on the farm in the post-harvest area from 8am-noon. We’d love to see you!
If you’re looking for more opportunities to visit the farm, we have our next Meet the Farm Tour happening on Sunday, November 27th at 1:30pm (you can sign up here). We also have a class coming up on Saturday, December 3rd all about our goats! This class, aptly named “Goat Tales”, is a great opportunity to learn how the goats fit into the ecosystem of the farm. We’ll discuss their unique biology as a ruminant and what exactly that means when it comes to their diet. Plus, you’ll get to meet and feed our goats! This class is open to the public and runs from 10-11am on December 3rd. Head here to secure your spot.
We have a new vegetable for you this week: Tokyo Bekana! This is our first time growing it on the farm and we can’t wait for you to try it. Tokyo Bekana (pictured below) is a non-heading Chinese cabbage variety with buttery soft leaves and a mild flavor. Due to its soft texture, it can be used as a salad green. If you’d like to enjoy it cooked, it can be substituted into any recipes calling for Napa cabbage or Bok Choy. For a simple side dish, try wilting some Tokyo Bekana with a bit of garlic, soy sauce, and a splash of rice vinegar.
Meet the Farm Tour on Sunday, November 27th at 1:30pm (sign up here)
Goat Tales: Ruminant Biology on Saturday, December 3rd at 10am (sign up here)
Currently in Season at the Farm Stand: Cauliflower (limited), Tokyo Bekana, Caraflex Cabbage, Napa Cabbage, Collard Greens, Komatsuna, Pak Choi, Tatsoi, Kale, Mustard Greens, Hakurei Turnips, Radishes, Roselle Hibiscus, Cilantro, Dill, Lavender Leaf, Sage, Oregano, and Garlic Chives.