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Tay and Ann Rene planting summer squash
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What's happening on the farm right now:
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This morning we were out planting a round of summer squash and cucumbers and I was surprised to realize it is our last succession of them for the year. Alex was over in another field making up beds for our early fall crops. We sowed kale and collards last week and this week we are sowing broccoli, cabbage and cauliflower. Wow! The season moves quickly once it gets going!
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I may have written about our bale spreader before but this machine makes me happy every time I see it in action. The green and yellow thing on the back of the tractor unwinds the bale of hay and lays it pretty neatly in a row. One person follows behind the tractor and moves it into place with a hay fork and the path is mulched. The mulch keeps the weeds down and creates a clean resting place for the summer squash as it vines out. It provides a shady moist spot for earthworms and it gets turn under to add organic matter to the soil once we're done with the squash. It is win, win, win, win.
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What's available in the store and at market this week?
I'm so excited about the beautiful delphiniums we have blooming right now. We haven't grown them before and they are tall and gorgeous. The little buds at the top keep opening and they last along time. The zinnias are ready as well along with the mixed bouquets and sunflowers.
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The tomatoes are finally available in decent quantities. We also have plenty of eggplant for baba ganoush and grilling. Lettuce mix and head lettuce, beets and carrots. All kinds of potatoes. Yellow onions, cilantro and basil. Rainbow Swiss chard. Cucumbers and summer squash.
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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. |
“I know once people get connected to real food they never change back.” Alice Waters
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WHITE DOG CAFÉ CURRY VINIGRETTE – In Philadelphia. Judy Wicks and Kevin von Klause offer food inspired by local agriculture. If you are ever out that way, do go. We have never had better meals than at the White Dog. There is a fine cookbook available as well. Makes enough for 4 salads. This is nice on chopped scallions, onions, peppers, cucumbers, etc. with greens.
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1 tsp. curry powder (We like Sun Brand Madras Curry Powder from Ingles.)
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Whisk everything but the olive oil in a bowl, then slowly whisk in the olive oil. Season with the salt and pepper to taste.
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CROOK’S CORNER POTATO SALAD – Bill Smith was chef for many years at Crook’s and came to transforming southern food, like Bill Neal, from a French cooking background. Crook’s might be worth a drive from here to Chapel Hill and worthy of a visit if one is closer. Here is his mom’s recipe, motivated by a love for grease and salt, if truth be told. We make it often without the bacon and it is popular at potlucks, or as we say in Sandy Mush covered dish dinners.
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2 and a half pounds of potatoes, peeled and cut into uneven chunks
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½ cup Hellmann’s or mayo you like, maybe Duke’s
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¼ cup French’s’ Ballpark yellow mustard
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½ cup Wickle’s pickle relish
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8 slices of bacon, diced, if you choose to have bacon. We use Benton’s bacon.
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1 tsp. whole celery seeds
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1 bunch scallions (white and green parts) or thinly slice onion
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In a big sauce pan cook the potatoes with 2 tsp. salt until you can easily pierce them with a fork. Drain and allow them to sit until they’ve dried some. While still warm, transfer to a bowl and add the mustard and mayonnaise. Stir for a minute or so to break up the potatoes and then fold in everything else.
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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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