|
|
Sophia getting ready to sow the delicata winter squash, next to our pepper patch
|
What's happening on the farm right now?
That was a big rain on Monday, 3 plus inches for us. It gave everything, crops, creek and forest, some much needed water. If they didn't get drowned, the veggies seem like they have grown 3 inches over night.
|
We stayed mostly dry on Monday working in the high tunnels on our tomatoes and sowing the next round of flowers, squash and cukes in the greenhouse.
|
Today, we got our pepper patch mulched and planted. (See photo above. Peppers in the background). One of the varieties we are planting this year is a new Italian frying peppers called Melrose. I was excited to find it in a catalog this winter after hearing about it from a customer many years ago. Now, I am doubly excited as it turns out this is a pepper Sophia grew up eating. Her Italian grandpa uses them in his signature fried peppers and sausage dish and he plants them every year.
|
We also got to pull up the first of our overwintering onions. (See photo below) After these cure up in the barn for a few weeks, we'll have some delicious red and yellow onions for you.
|
|
Taylor with the truck loaded up with the first onions
|
|
|
|
What's available in the store and at market this week?
New this week, we have our first carrots. They are slender, tender and sweet! Also, our first basil of the season. We have more summer squash online and at market. Likely we'll have a few cucumber at market but not on line just yet. Lettuce mix and head lettuce, with a drief return of the little gems, as well as green oak, red butter and red leaf. green kale and lacinato kale, rainbow Swiss chard. Lots of peonies, snapdragons, and gorgeous mixed bouquets.
|
The three inches of rain on Monday did in our strawberries this year. Even though it is been an abrupt ending, I still think it was our best year ever, in terms of taste and productivity.
|
|
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.
|
|
|
|
|
|
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.
|
“Laughter is brightest in the place where food is.” Irish quote
|
In our garden, at this moment, we have tarragon, cilantro, sage, mint, oregano and thyme, enough to harvest and use. Herbs are quite easy and don’t require great soil, only a sunny spot, except for basil which likes about half shade. This far south, most come back on their own every year. Dried herbs are just shadows of fresh ones.
|
WINE – We get all of our wine at the Asheville Wine Market, and always cook with nice wine. You don’t have to use the best you have in cooking, but use something you’d drink and like.
|
ABOUT CILANTRO – Cilantro is one of the most flavorful herbs, and complements everything from chicken to beans. Always a great garnish for dishes like soups, salads and stews. We make salad dressing with it using several different recipes. NOTE – the cilantro does not hold up well in dressing for very long.
|
It will keep for several weeks in a jar of water, with the tops covered by a plastic bag. It keeps well wrapped in a moist paper towel too.
|
CILANTRO-LIME DRESSING – Thanks Allrecipes! This creamy goes well on greens or grilled meats. Makes 2 cups. This is best, used right away.
|
|
1 jalapeno pepper seeded and coarsely chopped – you can leave this out or use hot sauce if you want to
|
|
¾ tsp. minced fresh ginger
|
|
1/3-cup honey – you can use sugar adding until it tastes good
|
|
½ tsp salt, or as you like
|
|
¼ cup cilantro leaves, or more if you want to
|
Place the jalapeno, garlic clove, and ginger into the processor or blender; pulse until finely chopped. Pour in the rest of the ingredients, except salt. Turn on the machine and slowly drizzle in the olive oil until incorporated into the dressing. Season, tasting as you go, and serve.
|
FAST SAUTEED CHARD – We like this because it is tasty and takes but a moment to fix.
|
|
One or more minced cloves of garlic
|
Adds – diced onion, pinch nutmeg or thyme.
|
Put some oil in a large skillet, heat to medium and then add the garlic and cook until the garlic is turning golden. If using, add the onion also.
|
Add the chard. Turn up the heat if it doesn’t start to wilt right away. This will take 6 to 8 minutes.
|
Toss in a splash or two of wine when it is well on the way to wilting and then salt to taste and serve right away. Put in your thyme or nutmeg at this point, tasting as you go.
|
|
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.
|
|
|
|
Baby birds grow up fast. These pictures were taken one week apart. Next week, they may have flown the nest. Speaking of growing up, Ada, our oldest daughter, graduates from high school on Saturday. Well done Ada! We couldn't be more proud. (I guess she'll be leaving the nest soon too.)
|
|
|
|
|
|
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
