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What's happening on the farm right now:
The warm sunshine and rain these past few days are starting to put the veggies into big-time growth mode. The potatoes shot up at least 8 inches, as did the summer squash and tomatoes under cover. There are even some sweet little baby tomatoes on those vines.
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Fingers crossed that this warm weather also means that the frost danger is over and we can safely set out the big plantings of our summer veggies crops. Eggplants, peppers, basil, winter squash and summer flowers like zinnias and celosias will all go out in the next few days.
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Summer squash about to go off!
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The first little tomatoes
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We took off the tarp from our new winter squash patch. It did a great job of killing the sod and now the field in ready for a light disc and to get bedded up. We are excited to see what the soil is like under there as it has been in hay for the last 25 years. When Vanessa moved out here in 1997, all the fields had been in silage corn for years and years. She sowed a summer cover crop, then a fall cover crop and then the whole big field to orchard grass the following spring. Grasses in general are great for improving soil tilth and health. Hopefully this will be our best squash patch ever!
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What's available in the store and at market this week?
Strawberries and flowers make a great combination to honor the people who are the "Moms" in your life. Moms might also enjoy lettuce mix and red butter lettuce, romaine and green oak leaf lettuce. We've got green and lacinato kale in case you'd like to fix them a yummy kale salad on Sunday. And some Swiss chard and red round radishes.
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We've got bedding plants and veggie and herb starts as well if maybe they'd like you to plant (and then maintain!) a beautiful garden this summer.
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North Asheville Tailgate Market hours are Saturdays 8 am until noon on the campus of UNC Asheville.
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River Arts District Farmers Market hours are Wednesdays 3-6pm at the Smoky Park Supper Club, 350 Riverside Drive.
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful observations on gardening and cooking appear here each week. |
“You can’t make everyone happy. You’re not pizza.”
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DRESSING FOR GREEN SALAD – Thanks Edna Lewis. Makes about 2 cups.
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1 clove garlic, peeled and cut in half
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Put everything in a jar and shake until the sugar is dissolved. Remove the garlic.
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Shake again before using.
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Baby cucumbers are adorable.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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