|
|
|
|
|
|
|
Ann Rene and Theo riding the transplanter
|
|
What's happening on the farm right now:
|
It may be 80 plus degree outside and still July but the first of our fall crops are in the ground. This morning, Tay, Theo and Ann Rene planted three types of kale and collards. We give the plants lots of water and a firm but gentle push as they go in. This make sure there are no air pockets around the root ball and they can make good use of the water as they recover from the shock of being transplanted. Tomorrow we'll plant more brassicas, broccoli and cauliflower as well as sow our first round of fall beets and carrots. It seems early to be getting these crops in the ground but already the days are getting shorter and things will start to take longer to mature.
|
|
|
|
Tay driving the transplanter for the first time and doing a fine job.
|
|
|
|
|
|
|
What's available in the store and at market this week?
Alex and our daughter, Belle, are at the RAD market this afternoon with all the good stuff. Tomatoes are looking gorgeous and are delicious to boot. We have lots of lettuce despite the heat. We also have cooling cucumbers and summer squash. Red onions are back and join our yellow and sweet onions for alium offerings. We have several kinds of potatoes. Rainbow swiss chard, cilantro and basil. Jalapenos for our first pepper is coming in. Lots of eggplant. John's recipe is a delight this week so get some eggplant and try it!
|
For flowers, dahlias, sunflowers, gomphrena and mixed bouquets. You won't regret having flowers in your house!
|
|
North Asheville Tailgate Market hours are
|
Saturdays 8am-12pm on the campus of UNC Asheville.
|
|
River Arts District Farmers Market hours are
|
Wednesdays 3-6pm at the Smoky Park Supper Club, 350 Riverside Drive.
|
|
|
|
Calm before the storm today at RAD
|
|
|
|
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. |
“All happiness depends on a leisurely breakfast.” John Gunther
|
STORING EGGPLANT – Keep your eggplant on the counter away from sunlight and not in your refrigerator. Plan to use them within a few days.
|
PESTO – It’s peak season for basil which is great in salads, soups and pesto. Our last pesto used walnuts and we found the rich taste really nice.
|
BAKED EGGPLANT WITH PESTO – We make this most years, as it’s tasty and quick. Serves 2, and you can use more eggplants as needed for more servings.
|
|
One globe eggplant cut in two halves
|
|
Cut deep grooves lengthwise in the eggplant, brush with the oil, and stuff with the pesto.
|
Cook at 350 until the eggplant is done.
|
POTAGE AUX CONCOMBRES – Cream of Cucumber Soup, from Julia Child. We’ve been making this soup since the early 70’s. We have ours cold, but it’s good hot as well. Serves 4 to 6.
|
|
1 ½ pounds cucumbers, peeled, then cut about 20 thin slices for garnish, chop the rest into chunks
|
|
½ cup minced shallots, or scallions, or onions
|
|
6 cups liquid: chicken broth, stock or vegetable stock
|
|
¾ tsp. dried dill or tarragon
|
In a big saucepan cook the shallots, scallion or onions slowly in the butter for several minutes until tender but not browned. Add the cukes, liquid, vinegar and herbs. At this point Julia calls for 4 tbsp. cream of wheat (farina) to be added. This is to thicken the soup. We don’t do this, but process a little less to get the thickness we like. Bring to a boil and cook partially covered for 20 to 25 minutes. Process to a thickness you like and return the soup to the pan. Thin with liquid if you need to and salt and pepper to taste. If serving cold, let the soup cool and then put it in the refrigerator. If serving warm whisk in the sour cream just before serving. Garnish with the fresh dill and tarragon, putting the cucumber slices on top. We sometimes squeeze lemon or lime juice on the soup when serving and put a dollop of sour cream on top of the cold soup.
|
|
|
|
|
|
We all find our own ways to keep cool.
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
