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Broccoli leaves that were damaged in the hailstorm
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What's happening on the farm right now:
The edition was written by Theo Gould.
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This past Thursday, our crops were pummeled by hail. It happened in the evening, during our weekly yoga class (shout out to Diane for always helping us find our center). It rained so hard we stopped our down dogs and stood on the porch to marvel at the force of the water. When it started hailing, Vanessa said, “that can’t be good for the crops.”
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The next morning we surveyed the damage. Anything with a leaf—kale, collards, broccoli, cauliflower, lettuce—was shredded. Some had taken it worse than others. The more surface area that was exposed, the bigger the holes. It was clear we were going to lose a good bit of produce. At this Wednesday market, we were unable to offer lettuce mix and only a bit of head lettuce.
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For me, the question became: how do we react in the face of events we cannot control?
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There is, of course, no clear answer (if you’ve been reading my newsletter takeovers, you’ll know I like to ask questions for which there are often not answers).
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As farmers, we are in a constant dance with the weather. It is the factor that is the most out of our control yet is one of the most important variables for the success of the farm. Even on a regular day, when severe weather has not altered the crops, we must plan around the comings and goings of the rains. Plans are often shifting and require flexibility. It is a good lesson for me to not be fixed on the way I think things should be, but to accept the way that they are. When things happen outside of our control, we must take stock of what has changed and change with it.
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For the crops that were damaged, we spent a good portion of Monday morning pulling the holey leaves off. We did not harvest lettuce mix, letting it rest to see if it would grow out of the damage. What is amazing to me is to witness the resiliency of these plants. Already there is new healthy growth on the kale plants. And while there may be some holes still on the leaves we will harvest on Friday, the food is still delicious and full of nutrients.
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It’s scary to lose the perception of control. Yesterday we were weeding a field of lettuce (small enough that it was not too damaged by the hail) and I watched as storm clouds began to gather on the ridge of the mountains in the west. I felt a moment of frustration. I didn’t want to move onto another task. Then, it shifted into a moment of beauty. The clouds became majestic and foreboding, the thunder like music. The breeze was delightful and cool. I couldn’t control the weather, but I could control my reaction to the events around me. It sounds simple, but most difficult things are. Hail happens. When it does, we shed what is no longer serving us and keep growing.
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More hail damage in the collards. Some leaves can be salvaged, others must be discarded
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What's available in the store and at market this week?
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Because of the hail, we only have a small amount of kales, collards, and lettuce mix available. There's are no head lettuce available.
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Our winter squash just grows more delicious the longer it cures. My personal favorite is the delicata. It's so sweet!
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We still have loads of potatoes and onions, beets, and a bounty of sweet peppers.
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There is still eggplant but it is slowing down. Be sure to get some before they finish!
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Tomatoes are slowing down and we have cucumbers grown in the lower high tunnel. Although they are not as plentiful as the field cucumbers they are deeply delicious.
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We have basil, cilantro, and parsley for herbs.
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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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The mums bloomed early this year! Usually they aren't ready until the frost
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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. |
We all eat, and it would be a sad waste of opportunity to eat badly.” Anna Thomas
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Here’s this year’s “Clean 15” list of fruits and veggies with the least amount of pesticide residue.
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Note: Don’t think this list means pesticide free. It means the least amount. BUY ORGANIC!
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POTATO SALAD – From “The New Low-Country Cooking” by Marvin Woods. One of our favorite cookbooks. We love low-country food and go to Edisto every year. Any Full Sun potato will work well with this recipe. The newness of the potatoes will make this salad even more special. Let the potatoes cool so they don’t absorb too much dressing. NOTE: this recipe is for 10 servings. Think potluck, or as we say here in Sandy Mush, covered dish.
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3 pounds of potatoes, cut in half inch cubes. We don’t peel.
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3 hard-boiled eggs, chopped
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2 celery ribs, finely chopped. You can use celery seed in a pinch.
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½ cup pickle relish. Wickles is our choice.
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½ cup mayonnaise. Duke’s is the first choice, Hellman’s second.
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1 tsp. paprika - sweet, hot, or smoked, your choice
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Boil the potatoes in a large pot until just tender, 8 to 10 minutes should do it. Drain and set aside to cool. Place the potatoes in a large bowl and add the remaining ingredients and stir gently to combine. Taste and adjust the seasoning. Serve chilled. This salad keeps for about 10 days.
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Ann René takes a break atop the hay bales
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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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