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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 25th – July 1st
Spring Carrots
Rain and hot and more hot and more rain. Seems like July has already arrived, when we are sweating profusely at 8:30 am in the 98% humidity. But hey, its actually still June, the longest day of the year has just passed, and we are officially in summertime. This coming week we will begin our Fall transplants such as cauliflower, romanesco, collards, cabbage, radicchio, and fennel; while simultaneously beginning to seriously harvest our Summer crops as well as a few of our Spring crops; which have arrived a bit late. The farm is definitely quite weedy and certain crops seem difficult to maintain; but we plow forward. This past week we trellised our pepper plantings, pruned and tied tomatoes, transplanted our field corn, and finished our garlic harvest. Upcoming projects include setting up our shade structure for parsnips, celeriac, parsley, and greens; trellising pole and long beans, planting our late hoop house cucumbers and winter squash, feeding our summer crops to give them nutrients to stay strong, and bulk harvesting spring crops for cold storage, so we can clear those crop fields before the bugs take over or the weeds go to seed. It’s summertime and the days are full.
New Cabbage with Scallions – The Taste of Country Cooking by Edna Lewis
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