We want to hear from you!
Email at FallLineFarmsRVA@gmail.com
or call/text (804)334-2439
Summer Harvest Membership Promotion
It is the peak of summer harvest and we need to get these fabulous vegetables in your freezer and pantry for enjoyment throughout the year!
Enjoy a FREE trial membership with us by signing up now using customer promotion code Summer2016 and receive 3 months FREE trial membership.
Please help us spread the word and tell a friend!
Why Fall Line Farms?
Fall Line Farms opened in the fall of 2008 with one goal in mind, to help small farms through the challenging season ahead. Since then, the company has grown and developed but never wavered from this basic focus. Our innovative online buying program allows our small farmers to sell their products as they come available at a competitive fair price that is set by them. There is no minimum supply required for them to sell, allowing very small start up farms to grow and expand into a larger marketplace. We like to think of ourselves as an incubator for small sustainable farms to test products and growing practices to deliver the very best from their land to our customer base.
For the customer, you too will enjoy the flexibility of shopping from home when you want to for what you need. There are no minimum orders and you can order as often as you like. Our farmers share with you details about their products and their practices so you can make the best decisions for your family's health and nutrition needs. Completely transparent, you will know exactly where your food is coming from and are encouraged to contact your favorite farmers directly with questions.
Sign up now using promotion code Summer2016 and enjoy three FREE months of our fabulous weekly farm shopping services. Spread the word!
Food for Thought...
“…the care of the earth is our most ancient and most worthy and, after all, our most pleasing responsibility. To cherish what remains of it, and to foster its renewal, is our only legitimate hope.”
(The Art of the Commonplace: The Agrarian Essays of Wendell Berry)
About Fall Line Farms
Fall Line Farms, Richmond’s online farmers market, connects our community with fresh, healthy food straight from our local farmers. With one order, one payment and one pick up, you can order food directly from over 50 different family owned and operated farms and small businesses right here in our area.
At Fall Line Farms you shop by the item from our participating farms selecting only the items you would like to order. There is no minimum order and you are not required to order each week.
We have a new shopping option on our site!
For those of you who prefer to scroll through our products as a list without photos (similar to the old Buying Pages), you may now select the green "Show List" button on our Shop page.
Either way you choose to view the Buying Pages, you can always use the drop down search features on the right hand side to shorten your list. If you select "View Details" you can view the pictures and more info.
Expanded Shopping Hours
Fall Line farms has new expanded shopping hours. The Buying Pages are now open each week from:
Friday at 12 noon until Monday 12 midnight
Fall Line Farms
Enjoy Summer Squash as we transition into fall
It still feels like summer but the weekend will bring cooler temperatures and next week we can expect to feel fall in the air. Such transition is also evident in our produce available this week, as you can still enjoy sweet tender summer squash and zucchini as well as the more savory autumn varieties that have started to come in and will continue through the fall season. The summer products will not last much longer so enjoy while you can!
Peppers - In season now!
Peppers, either sweet or spicy, have your taste preferences covered and no matter where they fall on the Scoville scale (measurement of hot and spicy qualities) they each offer up unique health benefits!
Peppers are generally classified as sweet or chili. Capsaicin is a bioactive phytochemical that provides the pungent, spicy taste to peppers with higher amounts of capsaicin found in chili peppers (such as ghost or jalapeno peppers) when compared to sweet bell peppers.
Capsaicin has been widely studied for its numerous health and wellness benefits including its analgesic, antioxidant, anti-inflammatory, anti-obesity, and anti-cancer properties. Most interesting is its role in anti-cancer activity where capsaicin has been reported to slow the survival and spread of cancer cells.
But do not be fooled, just because sweet peppers have low amounts of capsaicin doesn't mean they have limited nutritional contribution. Bell peppers in particular are an exceptional source of vitamin C, exceeding the recommended intake levels by 150 to 200% in just one medium red bell pepper. Oranges, often thought of as the go-to source of vitamin C, do not hold a candle to ripe bell peppers which contain around 2.5 to 3 times as much Vitamin C. Vitamin C can also help increase the absorption of iron from plants, which is often not as easily absorbed as iron from animal products, making it important for those with low iron levels or those following a plant-based diet.
As peppers ripen and depending on the variety, they may turn from green to red. The red, or ripe version has a higher content of not only vitamin C, but also vitamin A and B vitamins.
By Becky Garten, Registered Dietitian Nutritionist
Now is the time for Fall Planting
Are you considering planting a fall garden? Now is the time to be getting your fall plants together and enjoying a last late harvest of the year. Stock up now with fabulous vegetable plants grown by Forrest Green Farm in Louisa County. Forrest green Farms uses natural and sustainable methods of growing herbs and vegetables for healthier, self-reliant living. Plant now for a fabulous fall harvest with hearty greens and winter vegetables to take you into the holidays.
Black Hand Coffee expands into Brookland Park
from Richmond Bizsense article:
Brookland Park Blvd.: ‘I didn’t know this was here’
Jonathan Spiers August 25, 2016 16
“Is this the next Scott’s Addition?” one attendee asked another as a group of developers, architects and commercial real estate brokers crammed inside the Streetcar Café coffee shop along Brookland Park Boulevard, a long-neglected corridor that some are declaring Richmond’s next commercial hot spot.
“This corridor is rich with opportunity,” Streetcar Café’s Derek McDaniels told the group. “It was abandoned roughly 60 years ago, when ‘white flight’ occurred and then crime escalated and all the other things that impact small main streets. But what has been maintained here is a desire of folks to shop within their neighborhood.”
Adding to their options in the next several months will be locally based Black Hand Coffee, which is moving its roasting and wholesale distribution operation from its current location in Scott’s Addition.
The interest adds to activity already underway in the corridor, where the City of Richmond’s economic and community development department – which for years has been pushing to revitalize the area through tax-abatement programs and other redevelopment incentives – has placed banners on street posts along the corridor that read: “Brookland Park Boulevard: Experience the transformation.”
For Black Hand Coffee, which is maintaining its storefront in the Museum District, renovations are underway at 15 E. Brookland Park Blvd., where an art deco-style garage building will house its roasting and wholesale distribution operation, currently based in a warehouse on West Leigh Street in Scott’s Addition.
Black Hand owner Clay Gilbert said he was looking for a space where he could combine the roaster with a second café. He said rising rents in Scott’s Addition made the concept less practical there.
Once he takes possession of the property in October, Gilbert said, roasting would start right away while work is done for the café, which is planned to open in November or December. Gilbert said he plans to put about $25,000 into the property.
“I’m actually from Richmond, but I didn’t even know this place existed,” Gilbert said of Brookland Park. “We were able to take advantage of some economic development credits, because the city is really invested in bringing that area up. And we decided that, long term, Scott’s Addition wasn’t going to be a place where I could put a café.
“I think that area has a lot of potential. There are a good number of restaurants that could go in there or want to go in that area,” he said, adding that he’s happy to commit to the area long-term, having signed a five-year lease.
Soybeans: Local & Organic from Dragonfly Farm
June 1st, 2016 we hand sowed a half acre of edamame with inoculate on each seed (it was a lot of fun to learn how to cast them in the rows Doug had made with his old tractor). Before we knew it soybean stalks were growing 3 inches tall! Then 6! Then 12! Then 2 feet! Then 3 feet! With pods galore and everywhere, we knew by August 2nd when we walked through the field, the Summer harvest was upon us again!
With already one successful week of sales on Lulu's Local Food and at Farmer's Markets, we've sold em' raw in the pod, steamed in the pod, steamed by the bean, and boiled and blended into a basil edamame hummus! People in multiple watersheds are finding their source of protein from the soy of the fair fields of Cumberland Co.
This is where you come into the picture my friend! Unless you want to come out to Cumberland Co. and pick your own (something for which we're always delighted to host you), your contribution to welcoming this new and beautiful food that's living in our soil is to have its fruit delivered to your order pickup location and bring it home to either prepare or enjoy prepared by us!
This week Labon has helped us gather a machine from Virginia State University that takes the pods off the stem, so we're ready for a large order. If you have any recipes you recommend, let us know because we're eager to try preparing them in new ways. May you never hunger and may the soy be with you. :)
Sincerely,Alexander, Judy, Suzanne and Doug @Dragonfly Organic Farm
Fall Line Farms supports new composting initiative
Fall Line Farms producers are supporting a new local composting initiative, ReGround RVA, a non-profit service program that collects used grounds from local coffee shops and distributes them to farmers and gardeners who can in turn use them as fertilizer.
ReGround RVA was started by Ashwin Chetty, a high school junior. He was working on his Eagle Scout Project at Nuckols Farm Elementary School when he came across the surplus and benefits of used coffee grounds. After research and talking with numerous people in the community, ReGround RVA was born!
Today ReGround RVA is small, but it is scalable. As long as there is a need to grow plants, a supply of coffee grounds, and volunteers who are willing to serve their communities, this collection and distribution system can work anywhere. If you have any suggestions, they would love for you to email them at firstname.lastname@example.org. Visit their website at http://www.regroundrva.com/
Old Church Creamery news
We wanted to bring you up-to-date on the following changes happening with Old Church Creamery. We are moving our entire operation! In a nutshell, our Creamery will be temporarily closing effective Aug 19, 2016. Some of our Jersey cows have already been moved to a farm in the Shenandoah Valley near Harrisonburg. We are partnering with a Mennonite farmer who will milk and care for our Jersey herd. Our white and chocolate milk products (from our dairy cows) will be bottled at a creamery in the Shenandoah Valley starting October 1. We will resume our yogurt and kefir production in the Richmond area by the first of the year.
Please place final orders by Monday, Aug 15th, at midnight.
Tips & Tricks for Freezing Summer Produce
With so many fabulous fresh vegetables and fruits in season now, it is a great time to be planning for winter when we will miss the flavors. At home, we freeze berries in sandwich bags for making smoothies and tomatoes for chopping up and making sauce or adding to a pizza or pasta dish.
There are so many opportunities to savor summer: Pesto ice cubes • Smoothie cubes • Use muffin tins to freeze larger amounts • Freeze raw berries • Stir-fry Vegetable Freezer Packages • Smoothie Freezer Packs • Prepare a Roasted Vegetable Puree and freeze in cubes or containers to add to soups.
Tuckahoe Lamb & Cattle back with whole lamb orders
A limited number of custom whole GrassFed Tuckahoe lambs are available for pickup at Tuckahoe Plantation in Early September . This package provides an excellent way to enjoy local lamb at a great price.
Our lambs were born in February and have been raised on grass at our farm in Cumberland County. With the help of our excellent team of Border Collies, they have been rotated to fresh grass regularly.
Although ordering a whole lamb may seem overwhelming at first, after processing, a whole lamb generally takes up a “milkcrate”sized space in the freezer.
After you place your order, we will contact directly to discuss your cutting preferences. Pick up of your custom lamb will be at Tuckahoe Plantation in Richmond 288/Rt6 in early September.
WHAT WILL YOU GET? It's your choice, but our butcher offers the following cuts carefully wrapped in freezer paper and labeled; Neck, Roast or Slices (our favorite, Great in soups), Loin/Rib two sides that don’t have to be the same
Chops OR Whole Rack, Legs (two), Whole Stew Steaks or Ground Shoulders (two)
Steaks Roasts Stew or Ground Shanks Whole or Ground Organs, Bones
Also, we are having an event at Tuckahoe Aug 21! Come join Tuckahoe Lamb and Cattle for a day of sheep-filled fun and activities at historic Tuckahoe Plantation. Watch sheep herding and sheep shearing demonstrations while you enjoy a delicious farm-raised lunch. Meal options will include delicious grass-fed Tuckahoe Lamb and Cattle meats with your choice of burgers (lamb or beef) or our own lamb sausage created by Dutch and Co. Meals will be served with local sides. Tickets are on sale through lambandcattle.com. Proceeds will benefit Eastern Herding Dog Rescue.
Surely you've heard of zucchini, crookneck and pattypan - all common types of summer squash. But have you heard of zephyr, cousa, tatuma, desi or globe? The varieties of summer squash are as numerous as the shapes, sizes and colors they come in. While some of the stars of summer, like tomatoes, watermelon and peaches are basking in the limelight, these summer workhorses are humbly making their appearance.
Related to cucumbers and melons, summer squash is harvested young when their rinds are soft and flesh tender resulting in a shorter storage life as opposed to their more mature and shelf stable counterparts, winter squash. A short storage life combined with their ability to produce in abundance (and perhaps a little overzealous planting) no doubt lead to the creation of National Sneak Some Zucchini Onto Your Neighbor's Porch Day, celebrated on August 8! But, don't let all the squash abundance go to waste! Their mild flavor makes them versatile in the kitchen and they have wonderful nutrition qualities to boot.
Nutrition: Summer squash is an excellent source of Vitamin C, a potent antioxidant that can decrease the DNA-damaging effects of free radicals. Free radical damage contributes to the aging process and the development of chronic diseases, like heart disease. Squash is also a great source of fiber, having both soluble and insoluble fiber. These fiber types help to promote bowel regularity, stabilize blood sugar, contribute to satiety, and maintain healthful cholesterol levels.
By Becky Garten, Registered Dietitian Nutritionist