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What's happening on the farm right now?
One thing that I watch each year is the cycle of the toads in our pond. Their mating croaking is one of the first signs of spring for me. I usually check regularly for the eggs and then the tadpoles, and then for the tadpoles with little legs and then tadpoles with four legs and no tails. This year, I haven't been down as often but I thought it was about time for them to come out of the water and begin their lives as land creatures. I went down there yesterday and at first I thought I had missed the mass migration. Then I looked down, and my shoes were covered in little baby toads! There was a big mass of them to my right and when I looked further up the bank, it was literally crawling with them! Sadly I did squish a few in my big lumbering way down to the shore. Next year, I'll be sure to come down on tip toes.
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With the warm weather, our crops are growing quickly. The tomatoes in the cat tunnel are looking great and have some sizable tomatoes on them already. The summer squash is cranking up and we have some available in the store this week. The heat brings on the peonies all at once and we are harvesting everyday, sometimes twice as day. It also brings up the weeds, the weeds, the weeds. For now, we are a head of them and I was out this morning with our cultivating tractor killing thousands of them, very satisfying. Hopefully we can stay ahead!
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Our earliest tomatoes are getting bigger
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What's available in the store and at market this week?
New this week, we have summer squash in a limited amount for now but, rest assured, there will be more to follow. Strawberries are still coming in and are delicious. Lettuce mix and head lettuce, green oak, red butter, romaine and red leaf. The green kale this year is especially tasty. We planted a new variety this year because we lost our first planting and I swear it is more tender and favorful. We also have the lacinato kale this week. Spring onions, rainbow Swiss chard, cilantro. Lots of gorgeous snapdragons and peonies, as well as mixed bouquets. Summer flower starts and tomato plants.
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Please note: Pick up options for this coming Saturday are at the North Asheville Tailgate Market 8am until noon, and out here at the farm, 9m until dusk. Remember: You don't have to wait in line at market! Come to the check-out table and we will quickly grab your box for you.
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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 cooking observations and delicious recipe offerings appear here each week.
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“I know once people get connected to real food, they never change back.” Alice Waters
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Dressing ideas for all of our farm greens. Thinly sliced radishes are good in almost all salads. Homemade dressings are so much better than store bought. No comparison.
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From “Moosewood Cookbook.” Still in print, and full of great recipes. Moosewood revealed that vegetarian cooking could move on from brown rice and stir-fried vegetables. After 50 years, I still cannot bring myself to eat this stuff. We knew nothing until this book came along. Nearly starved.
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Also good for raw vegetables. Note this is for 3 or 4 cups, so you may want to adjust.
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There’s lot of flex here and several ingredients can be left out if you like. Taste as you go when making dressings.
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What’s great is that it can be made several ways by adding in other stuff.
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1-cup cider or wine vinegar
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1-¾ cups combined olive and vegetable oils
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1 large clove garlic, crushed
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½ tsp. salt or more to taste
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1 tsp. basil, or a fresh tbsp. or so, if you have it.
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½ tsp. Oregano or marjoram
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Juice from 1 lemon and 1 orange
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Slowly add the oil to the vinegar, whisking quickly, then add everything else, stirring until well combined.
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Adds – Puree and add avocado, cucumber, zucchini or spinach.
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Put in pinches of dill, thyme or dry mustard.
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A half-cup of tahini, yogurt or mayo can go in.
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Top with toasted nuts, seeds or even toasted oats. Toast them in your oven.
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From “Deep Run Roots” by Vivian Howard. Deep Run is her hometown in Eastern NC and she owns restaurant in Kinston. “A Chef’s Life“ is a long running PBS show where Vivian prepares Southern influenced dishes. A favorite cookbook for us, and a great read, as she is an entertaining writer along with her outstanding recipes. She puts this dressing on charred veggies as well as salads.
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3 tbsp. minced scallions, green part only
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1/3 cup Parmigiano-Reggiano, grated finely
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Whisk all the ingredients together in a bowl and let them rest for at least 30 minutes. Makes a cup and will last in a well-sealed container in the refrigerator for a week or so.
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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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