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News from the farm...
We just had a couple of thunderstorms move through here bringing lots of warm rain. The warm rain makes everything grow like crazy. I feel like I can see the potatoes growing. A week ago, they were barely up, now some of them are 10 or 12 inches tall. The beets are sizing up quickly as well and the carrots aren't too far behind them. We got our eggplant planted yesterday and today the peppers went in. We snuck in another around of cilantro and sunflowers too.
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This is the time of year when we think we have this farming thing figured out. We've been keeping up with the weeds and everything gets crossed off our to do lists. The farm is mowed and oh so tidy looking. I will not be fooled this year. I bet next week I'll be moaning about how the rains have kept us out the fields, the weeds are taking over and the plants are looking stressed in their trays because we can't plant!
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PLEASE NOTE: This coming Saturday, the North Asheville Tailgate Market is at Salvage Station. Each year, on UNC Asheville graduation day, we move for one day only to the Salvage Station on Riverside Drive. The hours are the same 8am until noon.
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We'll have our big white van and lots of flowers and strawberries. Don't forget the Mom figure in your life this week end! A quart of strawberries and a beautiful bouquet make the perfect Mother's Day gift. Pre-order yours or come on the early side, because we always sell out.
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All the land you see in the picture above is in conservation easement! Wow!
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What's Available This Week
The strawberries are still going strong and I think they are even a little bit sweeter than last week.
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The green kale is lovely and tender and the chard took off this week. The last week for spring onions. These are so sweet grilled. Head lettuce and lettuce mix.
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Mixed bouquets and peonies. Tomato, pepper, eggplant, herbs and flower starts.
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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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STORING YOUR STRAWBERRIES – Strawberries don’t last long. Here are some techniques to help them stay fresh.
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First, go through the box and pick out all the ones that are not firm and not looking good.
Keep them whole as long as you can.
Keep them dry. Only wash the moment you are going to use them.
Keep them cool. Strawberries will only last a day or two on your counter. Refrigerate them after that.
Place them in a container with a lid. Be sure to keep them as loose as you can, like using a pretty big storage bowl or box.
If you keep them around for a few days, which at our house is not likely, go through them from time to time, checking the berries for spoilage.
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ROASTED STRAWBERRIES – Their flavor is concentrated by roasting. This is an Alice Waters idea. Almost any berry can be roasted. Blackberries are the exception.
Set your oven at 400F. Roast the berries for 5 minutes and then toss. Roast for 2 or 3 minutes more. They should be warm through and giving off some juice.
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GARDEN GREENS AND GOAT CHEESE PASTA – Here’s another idea from Alice Waters. Alice liked to use locally grown and raised food in her restaurant. Great goat cheese awaits us at local farmer’s markets.
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1 bunch of kale or collards, stemmed
1 pound of whole wheat pasta or any pasta you choose
2 Tbl. Olive oil
2 garlic cloves, finely chopped
½ cup crumbled goat cheese
Pinch of red chile flakes
Olive oil to drizzle
Cook the leaves in salted boiling water until tender. Remove from the water and bring the water back to a boil. Add the pasta. While the pasta cooks in a heavy pan, heat the olive oil and then stir in the greens and heat through. Save some of the pasta water. Push the greens to the edge of the pan and add the garlic. Cook it for a minute or two and then stir into the greens.
Add drained pasta and stir in the goat cheese, the chili flakes and drizzle with the olive oil. The cheese will melt making a creamy sauce. If needed, add some of the pasta water to loosen. Adjust the salt if needed.
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