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Market booth at new NATM location looking good!
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What's happening on the farm right now:
We successfully navigated the move last week to the new (temporary) location for the North Asheville Tailgate Market. Yay! I was stressing about that. Sam and Tay set up a great looking booth and we sold out of lots of stuff early. We will send more this coming Saturday for sure.
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Sam is in his happy place cleaning and organizing all the sheds, tools and storage areas on the farm. He is not intimated by the seeming chaos and is unafraid to throw things away. Lots of years, this kind of deep-dive organizing happens in February but we are ahead of ourselves in getting drip lines picked up and trellising down. We'll reap the benefits of the organization in the coming season, knowing where to find things, knowing where to put them away and not having to suffer that little ping of stress when you have to wade through a bunch of stuff to get to that one thing you want and you're not sure if it is there in the first place.Thank you Sam and Tay.
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This coming Saturday November 18 is last of the regular NATM season.
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The following Saturdays the market magically transforms into the Holiday Bazaar. Lots of the same vendors but with more crafts, holiday treats and gifts.
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Market hours change and are 10 -1pm.
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We take the Saturday after Thanksgiving off and we'll be back December 2, 9 and 16th.
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What's available in the store and at market this week?
The last of the carrots are in the store now. We went through all five fall beds very quickly, I guess because fall carrots are the best. We have lots of tasty lettuces, red butter (good for making wraps, which can be a nice light alternative to bread for your turkey BLTs), romaine, green oak leaf and a nice frilly red leaf. Lettuce mix (so convenient when you're feeding a crowd). For greens, we still have some gorgeous Swiss chard, green and red kale as well as collards. We have great potatoes for mashing, both yellow and white varieties. Yellow onions and parsley. The pretty mixed daikon bunches. And of course winter squash, butternut, delicata (which have an extra pretty presentation when stuffed and are the perfect size for one serving), spaghetti and a little bit of tetsukabuto as well. We have popcorn three ways, on the cob, on the cob in a cute gift bag and, new this week, already shelled in a bag ready for popping.
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Please note: We're planning on going to RAD for an extra week so we will be there November 22, the Wednesday before Thanksgiving.
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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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NOTE: NEW LOCATION still on campus but in lot P34, off of Edgewood Road, just before you get to the main part of campus (picture map below)
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NO market for us on November 25, the Saturday after Thanksgiving.
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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 22th, the Wednesday before Thanksgiving!!
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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. |
“The only real stumbling block is fear of failure. In cooking, you have to have a what-the-hell attitude.” Julia Child
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Collards are a big Southern green, largely eaten in the deep South; Alabama and Mississippi, and a bit less in other areas. Usually boiled with pork, which imparts the greatest flavor, collards are now often sautéed as well. They are also found, these days, in soups and salads. In most Southern cookbooks, one will not find any mention of kale.
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PREPPING COLLARDS – Wash them carefully as they tend to pick up grit. Some folks wash twice. If the collards are large, cut the central stem away, and prep them to cook by slicing into 1-1 ½ inch strips. Collards, when boiled, are cooked in pork stock which can be made of bacon grease, bacon or cured pork. Cook about 3 pounds of collards in one quart of stock or how much you have. Substitutes for stock can be chicken stock or even lightly salted water. Boil the stock and plunge in the collards and cook 30 or 40 minutes.
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Sautee in a large skillet or dutch oven using bacon, bacon fat or cooking oil if you must. A splash of red wine here is okay too. Experiment with seasonings like garlic salt and anything you think would be good.
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SPICY COLLARDS IN TOMATO-ONION SAUCE – Thanks to Scott Peacock for this one. The book is “The Gift of Southern Cooking.” Serves 6
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1 ½ pounds cooked collards
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Save 1 ½ cup of the cooking liquid
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One large onion, chopped (about 1 ¼ cups)
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½ tsp. crushed red pepper flakes (more of less according to taste)
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38 oz. canned whole tomatoes, drained, preferably San Marzanos
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Heat the oil in a large skillet using moderate heat, add onions and cook stirring until translucent and tender, about 10 minutes. Add garlic, red pepper, ½ tsp. salt and ½ tsp. pepper. Stir well and cook 5 minutes to distribute well. Add the tomatoes and 1 ½ cups of the reserved water and simmer for 15 minutes. Taste and adjust the seasoning. Add the collards and simmer for 10 minutes.
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The new market is circled in yellow and our booth is in the little red circle at the top left hand side. The old market lot is circled in black and is open for parking. Looking forward to seeing everyone before the Thanksgiving break
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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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