Fall Line Farms and Local Roots

Fall Line Farms & Local Root is feeling the heat on Thursdays. We need coolers and ice blocks. Our non-profit market needs your help!

If there’s one thing our community appreciates, it’s fresh food. That’s why we don’t warehouse anything that comes in your Thursday order. Your food and other items come straight from the farmers and makers, who get together Thursday morning to make sure that your market haul is in your hands by that afternoon. But keeping everything cool is a challenge in July, August, and September. Our community has grown. More orders are coming in, so now we need more coolers and ice blocks to keep the produce and frozen foods in great shape for you.

We’re calling on our community for some help footing the bill with this expense, which is a key factor in keeping our non-profit market running as usual. No donation is too small! If you’re interested in helping us with our goal of acquiring 8-10 new coolers here’s what you can do:

1. Donate a cooler.

Used coolers are fine, but they need to be pretty large. If you have a cooler that you might want to donate, please let Alex (our Market Manager) or Mandy (our Operations Assistant) know. You can email and they’ll help determine whether it’s big enough and how to make it easy for you to get the cooler to us. Use the email address admin@centerforruralculture.org.

To give you an idea of what kinds of coolers we are hoping to get, here are a couple of links to ones like what we’re hoping to acquire: https://tinyurl.com/yyrvettw (smaller version) or https://tinyurl.com/5ftr2ee5 (larger version). Again, you can email Alex and Mandy at admin@centerforruralculture.org and they'll let you know where to deliver your cooler--no matter where you purchase it.
2. Donate money toward purchases of coolers. One advantage to the coolers shown in the links above is that we can buy replacement parts for them so that Alex can repair them when they (inevitably) suffer wear and tear. Donating money is another great option, and every little bit will help us! We’ll just pool what you send us and purchase what we need.


You can donate money to this “Cool Drive” by following this link: https://www.centerforruralculture.org/get-involved .

Click on the orange “online” block and it will take you to our PayPal page.

Be sure to put “cooler campaign” in the “Notes” section so we’ll know where to apply your donation.

Accept our gratitude. We all appreciate your help! read more...

Everyone loves having a go-to recipe for something seriously delicious but not too fussy. This one-dish recipe, adapted from Food.com, is excellent because it offers a basic method for cooking up a delectable batch of yummy chicken leg quarters. You can use the spices that we suggest here or come up with your own blends. Change them up to suit your mood!


We’re featuring pasture-raised poultry from Peacemeal Farm for this ordering period (June 11-14. 2021). They are restocking, and there are plenty of leg quarters on their page!


We imagine this meal with accompaniments of a fresh, crisp salad or some steamed vegetables, and some freshly baked bread. And don’t forget dessert! We’ve included shopping suggestions at the end of the recipe, and you can find almost everything you need on Fall Line Farms and Local Roots!


You’ll need:


· 4 skin-on Peacemeal Farm chicken leg quarters, bone-in

· Soy sauce: about ½ a cup

· garlic powder

· seasoning salt

· dill weed

· OR come up with your own spice blend and use it! You'll want about a teaspoon of each spice to start. You can also use one of the fresh herb blends from Manakintowne Specialty Growers or Liberty Tree Farm and tuck them up under the skin in place of what we’ve suggested here. Fresh green garlic and garlic scapes are wonderous things on chicken! Bibb Forest Farm has scapes this week.



Here's How to Make It All Happen:


Preheat your oven to 375 degrees. Place a rack in the middle position.


Line a 9 X 13 baking dish with foil. (Food.com suggests also using a rack if you like your chicken to be as crispy as possible.)


DON’T REMOVE THE SKIN from the chicken! You need it for the flavor and texture you’re going for. But you need to get the soy sauce and spices up under it, so detach it enough so that you can expose the surface of the meat, but leave it attached in strategic spots. (You'll lay it back down over the meat after rubbingin the spices and cooking.)


Brush the meat with the soy sauce, then sprinkle with about ½ of the seasoning mix you have chosen. Rub it lightly into the surface of the chicken leg quarter, then pull the skin back over the meat.


Put the chicken pieces in the pan or on the rack skin side up, leaving a few inches between them. Sprinkle the skin with about the same amount of the spice mix that you used underneath.


Bake uncovered for about an hour, then raise the oven temperature to 400 and bake for about another 15 minutes. (Larger quarters may take just a little longer. You know they’re done when you insert a meat thermometer in the thickest section of the meat. Remember not to touch the bone! At 165 degrees F, it's done.


Let the chicken rest for 5 minutes or so, then tuck in!


SHOP!


Peacemeal Farm has chicken leg quarters. If they're sold out, check Salt & Pepper Farm.


You can find salad fixings and veggies by searching under "Fruit and Produce."


Broadfork Farm and Great Harvest Bread Company have freshly baked bread, and Craft Bakehouse usually has some kind of wonderful savory biscuit.


Dont forget DESSERT!


· Truly Scrumptious/Leek & Thistle

· Craft Bakehouse

· Great Harvest Bread Company

· Salsas Don Sebastian

· Favour Cookie Company

· My Empanada

· Curds & Whey RVA

· Misty Morning Sunrise Farm read more...

The Center for Rural Culture's Fall Line Farms and Local Roots is Richmond Virginia's non-profit online farmers market.

Order what you want. Shop by the item with no minimum order.
Order when you want. Shop as often or as little as you like.
Order from the farms you want. Shop directly from individual farms with no substitutions.

Thank you for supporting our local producers! If you have any questions, don't hesitate to contact us. read more...

Each week our producers post the products they have available, setting their own prices, uploading their own descriptions and photos. You can read about their farming practices and contact them directly with questions.

Using our Buying Pages, you shop online with us any time between Friday at noon to Monday at midnight. You pay for your order online and then pick it up on the following Thursday afternoon at one of our Richmond area pickup locations.

Orders are delivered fresh, straight from the farms on Thursdays. Our producers share in the delivery process and we rely on volunteers to sort the orders at the pickup locations. This cooperative system allows us to keep delivery costs down to a minimum meaning more money goes back to the producers. read more...

Fall Line Farms and Local Roots opened in the fall of 2008 with one goal in mind, to help small farms through the challenging season ahead. Since then, we have grown and developed but never wavered from this basic focus.

Our program allows small farms 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.

Because our producers share in the delivery, we are able to keep our costs low. That means more money goes back to the farms. We are not a reseller. When you order you are buying directly from the producers in our market. read more...