|Address:|| 9501 Deer Range Road
Moseley, VA 23120
Click to view hours
Their on-farm produce stand and bakery is open May-Dec. Self-service. Please check their website for details about their CSA.
Broadfork Farm is run by husband-and-wife team Dan Gagnon and Janet Aardema. Foodwaze has visited their farm and you can read a full description under the Details tab. Here is an overview of the farm:
• Produce Grown: A wide variety of seasonal vegetables.
• Chemicals: No use of chemical fertilizers, pesticides, or herbicides. No use of biosolids.
• Sustainable Practices: Use of compost, hay mulch, crop rotation, row covers, cover crops, and raised beds. All practices focus on building healthy soil. Cultivation and weeding are done by hand.
• Watering: No information at this time.
• Certification: Certified Naturally Grown (see FAQs)
• Other Products Sold: Products in their CSA are sourced only from Broadfork Farm. In addition to their vegetables, they sell their own bread that’s naturally leavened, and uses organic flour, including whole wheat from wheat berries they grind.
Other things to know about this Place:
• The farm has an open door policy and is worth the drive, about 30 minutes outside of Richmond.
• Their CSA shares are available May-November. They offer on-farm pick-up as well as at various locations around Richmond. Please see their website for details.
• You can find Broadfork Farm at several farmers markets in the area.
This listing was compiled using the following processes:
• A site visit, or visits
• Discussion with the owners, management, and/or staff
• Other research
Located southwest of Richmond, Virginia, this family farm grows produce that is Certified Naturally Grown, and they make fresh bread from organic flour and the herbs in their garden. The 5-acre property is owned and operated by wife-and-husband team Janet Aardema and Dan Gagnon. Foodwaze has had the opportunity to visit the farm and learn first-hand about their amazing commitment to sustainable, nourishing food.
Janet grew up right down the road from the farm. Dan is from New England. They worked on farms all over the country before putting the knowledge to work at Broadfork Farm. They purchased the property in 2008 and produced their first crop in 2011. The farm is named for the tool known as a broadfork, which looks like a wider version of a pitchfork and allows growers to loosen and work the soil without disturbing the soil structure.
Visitors are always welcome to the farm, and if you’re there early in the season, you’re likely to see the broadfork in action. This hands-on approach is the hallmark of sustainable farms all over the country. You will also find standards of care at Broadfork that make it a paradigm for the future of regenerative farming.
Their practices include the use of cover crops and fertilizing with compost, organic fertilizer, and soil amendments such as fish emulsion and earthworm castings. They use raised beds to allow close spacing of plants and prevent soil compaction. Seeds come mostly from Johnny’s Selected Seeds in Maine, which is a founding signer of the Safe Seed Pledge against genetically modified seeds.
At Broadfork Farm they never use chemical fertilizer, herbicides, pesticides, or fungicides, which are all prohibited as part of the Certified Naturally Grown (CNG) certification. CNG is an organic certification similar to the USDA’s Certified Organic program.
In addition to the tremendous work they do in the fields at Broadfork Farm, they also bake fresh bread every week. The brick-fired oven was built by Dan Gagnon himself. They use organic King Arthur whole wheat flour in combination with organic whole rye.
Their farm products are available at several farmers markets around Richmond, and through their CSA. Please click on the Places tab to connect to the CSA listing.