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A beautiful (chilly) sunrise on Tuesday, welcoming us on harvest day
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What's happening on the farm right now:
The edition was written by Theo Gould.
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And just like that, with a rush of cool wind from the west, fall is here. Mornings on the farm now require long sleeves, and for some of our colder blooded interns, a wool hat. The summer crops are on their way out and the fall crops and yielding their bounty. Our storage spaces are chock full of winter squash. We have been spending afternoons in the hazelnut groves, picking up the nuts. As we collect the harvest, we let other parts of the farm change. This week we cleared out a bed of slicer tomatoes. We spread winter cover crop of hairy vetch, winter wheat, crimson clover, and austrian winter pea into fields that had been producing all season. Now is their time to rest. The farm undergoes yet another transformation.
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This season of transition has got me wondering: what are you harvesting in your own life? What have you been tending to, under the hot gaze of the summer sun? Take some time to examine what has been growing around and within you. What has been growing unnoticed? It is always amazing to me how much the plants grow. I get to witness every stage of the plant’s life. But once it is in the ground and we move on to other tasks, it is easy to forget the plant is steadily growing all the time. By the time we return to harvest, I am often in awe at the quiet grace of the crop. And then we chop it down, and to hungry bellies it goes!
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Just as the trees prepare to shed their leaves, fall asks us to consider what is no longer serving us in our lives. What is ready to be composted and turned into something new? The constant cycles of the farm help remind me that nothing is ever lost, just changed. But that’s enough farm philosophical ramblings from me. While the crops are slowing down, the weed pressure is as strong as ever. You’ll find me among the weeds!
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Theo, Michael, Scott, and Alex mix the winter cover crop
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What's available in the store and at market this week?
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We have taken off slicer tomatoes, Italian eggplant, and head lettuce from the farm store this week. We anticipate there to be more head lettuce soon, but the slicer tomatoes and Italian eggplant are done.
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Tomatoes are slowing down. We have lots and lots of squash and peppers. Kale, collards, brocoli, cabbage, and lettuce mix are all available. We have basil, cilantro, and parsley.
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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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Goldenrod is blooming everywhere on the farm
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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. |
“Food is our common ground, a universal experience.” James Beard
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HERB VINAIGRETTE – From “Low Country Cooking” by Marvin Woods. He has written a really good cookbook which may be out of print. I would guess ABE would have a copy. This dressing is easy to make and is very good on anything from fish to greens. Makes one cup.
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2 Tbsp. finely chopped parsley
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2 Tbsp. finely chopped cilantro
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2 Tbsp. finely chopped thyme
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1 cup corn, vegetable or olive oil
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Place all the ingredients except the oil in a bowl. Slowly whisk in the oil, using a wire whip.
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Taste and adjust the seasoning.
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Place in an airtight container and cool.
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Will keep for 2 or 3 weeks.
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Ann René and Sam weed beneath the big blue sky
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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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