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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 October 3rd – 9th
Mesclun Salad Mix
Due to the extremely dry weather we have had this season, our basil has thrived for four long months, but now it is coming to an end. Two weeks ago when we finally got some rain, 3” in 12 hours, it was from a storm coming from the south and it brought with it the pathogen, Peronospora belbahrii, also known as basil downy mildew. This disease has only been in the US since 2006, so it is relatively new. There are many efforts being made to find basil varieties that are resistant and since our 2nd year here in Prince Edward, we have had to adopt many measures to lengthen our basil season, such as wider plant spacing, growing a succession under cover, and using drip irrigation. The pathogen spreads quickly in humid and warm (70-80 degree) temperatures, so we were pretty resistant this Summer what with high temperatures and little moisture. Alas though the past two weeks has been mild wet, and gray, never seeming to dry up and so this coming week will be our last harvests as the plants are becoming riddles with the disease. We are sending everyone basil, it may show some signs of yellowing or mold spores on the under sides of the leaves. This does not affect the flavor at all, but this basil will not hold as long as usual. We highly suggest taking a little time this week to preserve what you have by making pesto, basil oil, or drying leaves for later use. There will be a small handlful of garlic in your share too so why not preserve a bit of Summer for a cold Winter day.
Deep Fried Okra and Eggplant in Broth Japanese Farm Food by Nancy Singleton Hachisu
Noodle Dipping Sauce Japanese Farm Food by Nancy Singleton Hachisu
Bitter Greens with Dashi Japanese Farm Food by Nancy Singleton Hachisu
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