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Lovely mulched beds of dahlias with a lettuce interplanting
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What's happening on the farm right now:
It feels like we are in a bit of an in-between time right now. The spring crops and flowers are starting to wind down but the summer crops like eggplant, tomatoes and zinnias haven't yet started. They are close though. The eggplant and tomatoes have lots of flowers and some small fruit. The same goes for the summer flowers, lots of little buds waiting to bloom.
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Meanwhile, we keep planting (we're on our third succession of squash and cucumbers, the second one for flowers and on number 7 for lettuce and lettuce mix) and weeding and mulching and trellising.
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Just a little red to be seen on the tomato plants but there is a lot of green!
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What's available in the store and at market this week?
These are the last few weeks for our spring kales, green curly and the black Italian lacinato. Swiss chard is able to grow through the heat of the summer so we plant successions of that and have plenty all through the season. We also have nice sweet carrots, good for snacking, slicing in salads and of course, roasting. Our beets are also good roasted and the tops are great sauteed. We have summer squash and cucumbers. Plenty of basil and cilantro. Freshly dug red potatoes, so different from the starchy months-old potatoes in the grocery store. Red and yellow onions. Mixed bouquets and sunflower bunches.
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North Asheville Tailgate Market hours are
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Saturdays 8am-12pm on the campus of UNC Asheville.
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River Arts District Farmers Market hours are
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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. |
“Your body is not a temple, it’s an amusement park. Enjoy the ride.” Anthony Bourdain
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MORE CILANTRO – Spiced Green Tahini Sauce – Thanks Bon Appetite, 2017. Great on veggies.
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You can omit one of the spices if you don’t have them all. Makes 8 servings.
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¾ cup coarsely chopped cilantro
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¾ cup coarsely chopped parsley
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Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a processor until it is similar to pesto. Add tahini and lemon juice, process for 30 seconds. Don’t freak, as the mixture will be thick and gray. With motor running add ¾ cup water, adding more water to thin if needed, until mixture is light green and the consistency of sour cream. Season with salt. Plan to use the day you make this and store at room temperature.
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ALMOND, KALE AND BANANA SMOOTHIE – Also, from a little cookbook Bon Appetite published in 2017. There’s lots of room for substitutions in this one.
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1 banana, peeled, cut into 1 inch pieces
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¼ cup unsweetened almond milk or coconut water
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Use a blender if you have one. Blend orange, dates, almonds and 3 tbsp. water on low speed until almonds are finely ground. Increase speed to high and blend until no longer grainy, about a minute or so. Add banana, kale, almond milk, and 1-2 cups ice; blend until drink is smooth and thick. (For fresh high-quality dates and also nuts, we like the French Broad Food Co-op best. The sales are really good too.)
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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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