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Cost of a Share
$390 Spring/Summer -15 weeks
$260 Fall -10 weeks
$650 Full Season -25 weeks
$620 Work -25 weeks -
Payment
$100 deposit with registration to secure your place. The remainder is due at first pickup.
or
Early Bird Special: balance paid in full by February 15th 2024 and you receive a $25 discount. -
Please contact us if you have specific needs regarding a payment plan.
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Pickup Locations 2024
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Richmond
Birdhouse Farmers Market
1507 Grayland Avenue
Tuesday 3-6:30pm (Nov. 3-6pm)
Sub Rosa Bakery
620 North 25th sSt.
Tuesdays 3-6pm
Pizza Bones Farm Stand
2314 Jefferson Ave - Pizza Bones
Saturday 9-12 -
At the Farm
50 Dale Dr Green Bay VA 23942 Saturday 9-5pm -
Join Now
Please contact us with any questions and make checks payable to Tomten Farm. *******************************
Tomten Farm 50 Dale Dr. Green Bay, VA 23942
info@tomtenfarmva.com
434.392.1896
Weekly Share June 29th – July 5th
Purslane
It has been interesting how quickly the summer crops took off this season. It seems like the hot temperatures that began in May and dominated throughout June have helped many fruiting Summer crops put on a lot of growth. Even so, we are a few weeks behind on our peppers, eggplants, and tomatoes. The plants are growing strong and look very healthy; but we had to push off planting in late April and early May because our cropland was not ready. This year all of our nightshade crops are located in our front crop field; a field which has extremely heavy clay soils. This means we cannot disc in cover crop residue and begin bed preparation until the soil has dried out significantly otherwise we create hard clay bricks which are not conducive for plant growth or proper soil drainage. This past March was too wet and cold for us to get this area ready, therefore it pushed us a few weeks late for each of these crops initial plantings. Over the past years we have been used to having tomatoes on our market tables by mid June and yet here we are approaching July and we are just beginning our early slim harvests. Worry not they will come and before we know it we will be socked in with multiple successions to harvest at once. Honestly last week as we were harvesting, we kept wondering why we were finishing so quickly and then it dawned on us that usually by now we have hours of tomato harvest and sorting as well as the tedious picking of padrons and shishitos three days a week. So on the upside is we have gotten a few weeks of respite and we can always use that in the summer.
Purslane and Yogurt Salad – The New Book of Middle Eastern Food by Claudia Roden
Omi Houriya (Spicy Carrot Puree)– The New Book of Middle Eastern Food by Claudia Roden
½ lb Feta Cheese
1 medium-sized Dutch White or Savoy Cabbage
To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen 1 or 2 layers of leaves. Detach these, and plunge again into the boiling water to detach more leaves, and continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
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