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"Season's Greenings" bouquet
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What's happening on the farm right now:
We're wrapping up another season this coming Saturday!
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It feels like it has been a great one all the way around. We had a strong crew, each person contributing in different great ways. The weather was mostly as we wished and that helped the produce and flowers thrive. The farm itself was well tended the whole season and as we reach this last week, the fields are cover cropped, drip lines are up, hoops and row covers are put away and the sheds are organized. It feels like it is ready for the quieter days of winter.
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Needless to say, we are also ready for some quieter days. It is not that there is ever nothing to do on the farm but there is a lot less. We'll be spending time planning, perusing seed catalogues, making sure the over wintering crops are protected from the harshest cold.
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Thank you all so much for supporting our farm this season. We could not do what we do without you all. We grow everything we sell with a lot of care and with the hope that they bring you not only something good to eat but some bit of pleasure as well.
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CSA Members: Your CSA balances are updated through last Saturday. If you have credit remaining, it rolls over to next season. The 2023 CSA discount expires this coming Saturday December 16.
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What's available in the store and at market this week?
This is our last market of the year. Come out and see us and get your veggies for your holiday tables!
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Coming out of our caterpillar tunnels, we have plenty of lettuce, red butter, green oak leaf, red oak leaf and romaine. Lettuce mix. We have red round radishes and white salad turnips.
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From our storage we have 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. Popcorn three ways, on the cob, in a bag and in a gift bag.
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And still coming from the fields, we have green curly kale, red curly kale, collards and still some chard. We'll have bags of spinach at market.
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We will have paperwhites, both in plain pots and decorated for the holidays and some lovely bunches of seasonal greens.
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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. |
“Cooking is like love, it should be entered into with abandon, or not at all.” Harriet Vorne Horne
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SHERRY VINAIGARETTE – Thanks to Bill Smith, chef for many years at Crook’s Corner in Carrboro.
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1 small shallot, peeled and chopped, about a tablespoon
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1 small clove garlic, minced
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½ cup raw hulled pumpkin seeds
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Mix vinegar, salt, sugar, mustard, shallot and garlic in a small bowl. Whisk in the oil to make an emulsion. Gently warm in a sauce pan and add the pumpkin seeds just before dressing the salad. Melt butter in a small skillet, and when it begins to bubble add the pumpkin seeds and toss until they begin to pop in 3 or 4 minutes. Add to the salad and toss and serve.
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POTATO COLLARD SOUP – Thanks to the Food Haven site. This dish can be made with vegan ingredients. You could use chard instead of collards if you like. Makes 4 servings.
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1 small red onion, chopped
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5 or 6 cloves of garlic, finely chopped
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½ tsp. chili powder, we prefer powder from New Mexico’s Hatch valley
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1, 32 oz. container of veggie broth or chicken broth
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1 cup milk, or half and half if you choose
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2 large potatoes, yellow or white, cut into bite sized pieces
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2-3 cups, cleaned and chopped collard greens, stems removed
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1 cup cooked chick peas, black eyed peas are good also, or any bean you like
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1 tbsp. tamari or soy sauce
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1 tbsp. paprika, smoked if you like, but taste as you go with smoked
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In a large pot, heat the olive oil, add the onions and sauté for 2 minutes before adding the garlic. Cook another minute, stirring and being careful not to burn, and then add the chili powder and red pepper flakes. Stir and cook for 30 seconds or until fragrant, then add the broth and milk stirring to combine. Salt to taste. Add the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the tip, and cook for 20-25 minutes or until the potatoes are tender. Add the collards, peas, lemon juice, and tamari, stir to combine, and cook covered for another ten minutes or until the collards are tender. When ready to serve, sprinkle on the paprika, some of lemon zest, adjust for salt and stir in the butter to finish.
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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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