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What's happening on the farm right now:
The NATM market has magically transformed into the 21st Annual Holiday Bazaar. Lots of the same vendors will be there with the addition of more crafts, holiday treats and gifts. The market hours also change (10am until 1pm) so you can let it warm up some before you head out. We'll be attending all three Saturdays in December.
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We've been doing more clean up and repair. Earlier in the week Tay and Sam went to the dump (always a good time) and yesterday they did a metal recycling run. Today's project is to change out the water hydrants on the farm. For some reason, three of our 5 hydrants went wonky at the same time. One wouldn't turn off, one wouldn't hold the water pressure and one had a stream of water jetting out every time it was turned on. The later has actually been an issue since this spring. Thank you to all the crew who've been putting up with being "misted" all summer.
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Tay replacing the hydrant in the greenhouse, getting to dig a nice big muddy hole
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What's available in the store and at market this week?
We've got butternut squash, delicata and angel hair spaghetti squash. The butternut will store for months so don't be afraid to stock up. We've got lots of potatoes, yellow and white. We have LOTS of lettuce, red butter, green oak leaf, red oak leaf and romaine. Lettuce mix. We have red round radishes and white salad turnips. We have green curly kale, red curly kale, collards and still some chard. We will also have paperwhites at market, both in plain pots and decorated for the holidays. Popcorn three ways, on the cob, in a bag and in a gift bag.
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North Asheville Tailgate Market/Holiday Bazaar hours are
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Saturdays 10am-1pm 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
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Last Saturday market will be December 16th
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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. |
“Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.” Joss Whedon
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Field Peas and Collards – This is a recipe from our kitchen made up by Peggy, inspired by Southern bean dishes.
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This is a simple dish. The field peas are essential to the taste as they have a nutty flavor. You can find them at Ingles in the dried bean section. Not sure if they would be available canned, probably not as they seem to have fallen out of favor. It’s easy to make the dish vegetarian or vegan or you can use pork. I have recently discovered vegetable broth base in Better Than Bouillon brand that is quick if needed and has a very good flavor.
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Soak two cups of dried field peas in about 6 cups of water for 6 to 8 hours. Rinse and drain the peas. Chop one small onion and some celery. Cook these for a few minutes in olive oil or pork fat and pork. Add the field peas and 4 to 6 cups of broth (veggie or chicken are best). After these have simmered for about 20 minutes, add chopped collards and simmer until the field peas are soft, about 90 minutes total. While it all simmers, add File Gumbo to taste, some heat like cayenne or red pepper flakes and about 1 tbsp. Worcestershire Sauce. Salt and pepper to taste.
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For the collards, an entire order from the farm was used.
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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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