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Sam, Scott, Ann Rene, Alex, Michael, Theo, Tay and Vanessa took the picture
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What's happening on the farm right now:
The edition was written by our apprentice, Theo Gould.
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This is the last week of my internship, and, if you will permit me one last time, I’d like to share with you some farm musings. Come meander with me through the fields.
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When I first started on the farm in April, I was almost positive I wouldn’t make it through the whole season. There was just too much— to do, to learn, too much strain on my body. I feared I wasn’t strong enough. I also had a simmering curiosity: what would it be like to do the whole season? Who would I be, how would I feel, come October?
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Now, with only a few days left, I am filled with an immense gratitude that I listened to and honored that curiosity. I feel a sense of settled-ness. I have muscles I didn’t know were possible, formed over six months of bending and lifting heavy things. The body is strong, so strong, and adaptable. I feel full of knowledge. On Monday, I disced the flower field. The first time I did it, I was a ball of nerves. I stalled out the tractor multiple times. The second time, I was equally nervous but felt slightly more competent. This time, I just did it. There is an ease in the work.
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Part of that ease certainly comes from the crew I work with. You have only heard my voice in this newsletter, but I am part of a crew of seven other incredibly hard working, kind, and odd people: Sam, Ann René, Tay, Michael, Scott, Alex and Vanessa. Farming is meant to be done with lots of people. The saying many hands makes light work never rang truer when we were carrying 1,200 pounds of winter squash out of the field in August. Our conversations range over all levels of absurdity. We laugh a lot. I feel incredibly fortunate to have sweat alongside these good people for the season.
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And then, of course, there are the vegetables. I deeply believe that all the world is a teacher, we just need to learn how to listen. The vegetables are wise teachers indeed.
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From the vegetables I learned resiliency. I watched how the fall greens grew back after being shredded by hail. I have pulled carrots out of the ground that grew around rocks, determined to keep growing no matter what.
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From the vegetables I learned abundance. I have stood in the lower high tunnel in the heat of July, breathing in the heavy scent of tomatoes, and thought, “how the heck are we going to pick all of these?” I have seen these crops keep offering and offering, how with tending and attention they give until they cannot anymore.
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From the vegetables I learned that everything is a cycle. I have had a hand in every stage of every plant’s life on the farm. From birth to death, and with a little weeding in between, I have witnessed transformation upon transformation. Nothing in life is ever stagnant. The vegetables remind me of that time and time again.
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I want to express my gratitude to Vanessa and Alex. They are doing beautiful work here, and it was my honor to be a part of it for a short time.
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I am also grateful to Vanessa for allowing me to write these past two months of newsletters! Sharing a bit of my heart and the farm happenings with you has been a great joy indeed. I’ll be working my last market this Saturday. Come on by! I’d love to meet you. We can marvel at the sweetness of fall carrots together.
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The question remains: who am I after a season of farming? What has my own transformation been? In many ways I am the same. I still worry about not being strong enough, in not learning enough or doing enough. In other ways, there is a groundedness in me that has come from spending six months with my hands in the earth. I am certain that the seeds of my own transformation have been planted this season and just need a bit of tending to come into the light.
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Frozen, frosted weeds are the most beautiful
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What's available in the store and at market this week?
We shelled the hazelnuts last week and got our biggest harvest yet. They are available in the online store in 1/2lb bags. At market, we'll have 1/4lb bags as well. Popcorn is also back at market and online. We had a good frost this week, killing lots of weeds and making the greens and lettuces even sweeter. We've got plenty of winter squash. Potatoes and onions. Sweet, sweet peppers. Interestingly, the peppers are still looking good even with the frost. I think the many light frosts we've had have made the plants more tolerant to the cold. Carrots and beets. Cauliflower.
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We have a few more flowers as well, sunflowers, dahlias and chrysanthemums, pictured below. We have a couple more varieties of mums that are just now starting to bloom. I hope that make it through next week's super cold nights.
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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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Last Saturday market will be December 16th
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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.
Our last Wednesday will be November 15th
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Mums from our heirloom chrysanthemum trial this year
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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. |
“First we eat, then we do everything else.” M.F.K. Fisher
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I have enjoyed writing about food this year. Please let me know if you have any comments or ideas that could be used in the future. If you have a favorite recipe, please send it over.
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This week we cut thyme, tarragon and rosemary and hung them up to dry. These will need some winterizing like covering them up after cutting the stalks down. They’re pretty hardy, but the 0 temps last year knocked out most rosemary.
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LEMON-SHERRY VINAIGRETTE – From chef John Currence, owner of the City Bakery and other spots in Oxford, Mississippi. Currence is an amazing new Southern Chef. Winner of the Baird Best Chef South award and trained at North Carolina’s Crook’s Corner. His cookbook is “Pickles, Pigs and Whiskey”. We would go out of our way to return to his restaurants
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¼ cup extra-virgin olive oil
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1 medium shallot, finely minced
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Finely grated zest and juice from 2 lemons
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2 Tsp. fresh thyme leaves
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Whisk together the oils, vinegar, mustard, shallot, lemon zest and juice, and thyme in a stainless-steel bowl and let stand at room temperature for 30 minutes. Season to taste with salt and pepper. Will keep in a tightly sealed container for 2 weeks.
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The French Board River at Woodfin. I'm grateful that I can visit this ancient river any time.
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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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