![]() They named it Lac du Ste Claire on August 12, 1687. As early as 1611, explorers and missionary priests came up the lake. The French were the first Europeans to come to Chesterfield. The "Swan Creek" Indian people were the last to leave the idyllic land and water. The last two Indian reserves in Southeastern Michigan were located in Chesterfield Township. Chesterfield contained salt springs whose brine when evaporated provided a trade good worth its weight in gold. The most important harvest for the Indians was salt. Migratory birds of all kinds abounded as food and a source for colorful feathers used for trade and dress. High ground contained deer, beaver, rabbits, lynx, bobcat, and even bear. The lakes and rivers gave fish, water fowl and turtles. The land provided food like wild berries, gourds, roots and leaves for teas and poultices. ![]() The marshes provided reeds for weaving into baskets and flat mats and when stretched over sapling frames they made comfortable summer homes. Clair and on the banks of the many rivers and streams. The Indian people lived on the shores of Lake St. This is evidenced by the artifacts of arrow heads, clay pots, and burial plots found in our area. Long before this legislative act created our Township, North American Indian people habited the land and waters. ![]() Michigan State Legislature officially created Chesterfield Township in 1842 by signing Public Act 57. “T he most valuable of all arts will be the art of deriving a comfortable subsistence from the smallest area of soil.Welcome to Chesterfield Township. We also have a farmstead Bakery at our farm where we mix naturally leavened (wild-yeasted) dough and bake it into old-world style bread (made with 100% Certified Organic ingredients) in our wood-fired oven. We are also proud members of the Virginia Association for Biological Farming, Real Local RVA, Slow Food RVA, the Common Grain Alliance, and RVA Makers. No chemical fertilizers, herbicides, fungicides, or pesticides are ever used on your food and we are Certified Naturally Grown (which follows the same national standards used for Organic Certification). We use organic potting soil and fertilizer, as well as amendments like fish emulsion and sea minerals. Raised beds are used to prevent soil-compaction, allowing for happier plant roots. Growing practices at Broadfork utilize only ecological methods: compost, cover crops, organic fertilizer, and minerals are used to feed the soil that feeds our plants. Everything we sell is grown by us, and we farm full-time, supporting ourselves and our four children through our farm business. No synthetic/chemical fertilizer, pesticide, herbicide, or fungicide is ever used in any part of the process of growing your food. We use traditional European methods of biointensive, raised bed production while maximizing soil and plant health for nutrition and sustainability. Owned and operated by Janet Aardema and Dan Gagnon, Broadfork is a small family farm in Chesterfield, VA providing the metro-Richmond area with Certified See also our Where to Buy our produce page, including directions and details for our on-site farmstand. When we utilize it, this digital FarmStand opens on Monday mornings (for pick up on the following Wednesday afternoon) and Thursday mornings (for pick up on the following Saturday morning.) Place a one-time order for your choice of what we have available to harvest (can include bread if you wish). When harvest allows, find our digital FarmStand here. – Pre-Order through our digital FarmStand: Stephen’s Farmers’ Market, Saturdays, open year-round (Grove Avenue, Richmond, 8a-12p warmer season, 9a-12p cooler season). During these months we bake bread for the FarmStand on Wednesdays and Saturdays. See our Instagram feed for regular updates about what we have available in our stand. May-November: Open every day, 9a-7p or dusk (whichever is earlier). Other ways to purchase our vegetables (and bread) include…ĭecember – April: Open every day that harvest allows, 9a-dusk, but availability changes frequently…see our Instagram feed for regular updates about what we have available in our stand! During these months we bake bread for the FarmStand only on Saturdays. Our Farm Share sign up for our 2024 season opens as of October 21, 2023! We plan for a diverse mix of vegetables to provide each Farm Share member with a bountiful selection of produce, May – November. ![]() Community members financially invest in our farm and we grow food that is Certified Naturally Grown, clean, fair, transparent, nutritious, and delicious. Community Supported Agriculture allows a rewarding relationship between the growers and consumers of food. First priority for the vegetables we grow is always given to our Farm Share members. ![]()
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