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What's happening on the farm right now?
So far this week, we've mostly been planting dahlias. That big stack of crates in the picture above is just a small portion of the initial stack of close to 100. The tubers are all tucked in now, nestled into a handful of compost and covered with care. The next step is to mulch the beds with a good layer of hay.
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Mulching is likely to be what we do the rest of the week. The rain kept us out of the fields last week but it has dried up some, so paths between the beds of winter squash, summer squash, flowers, eggplant and popcorn are all in line for their mulching. Mulching is more work up front, but it saves tons of time weeding as the season goes on and helps to keep our vegetables up out of the dirt. It also adds a good amount of organic matter when we incorporate back into the soil in the fall.
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Sophia sharing the front seat with Cookie and Charlie. They don't really like to share.
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What's available in the store and at market this week?
Sweet carrots, tender summer squash, basil, lettuce mix and head lettuce, a limited amount of cucumbers, green kale, black kale and rainbow Swiss chard. Straight bunches of snapdragons, peonies, and campanulas and wonderful mixed bouquets that have all of the blooms above plus about 10 other types of flowers and greenery.
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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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“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.” Dom Helder Camara
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OIL DRESSING – This is very tasty, although simple. Pour olive oil on your greens, and salt. That’s it. Use as much of each as you like. Excellent olive oil is required here. We get ours at the Asheville Wine Market.
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GRATED CARROT SALAD – from “Remembering Bill Neal” by Moreton Neal. Bill Neal helped raise Southern food to national prominence and his work was widely known after Craig Clayborn of the New York Times wrote about his cooking. Crook’s Corner in Carrboro still is a shrine as to what Southern food can be. Think shrimp and grits, for example. Several of his cookbooks are still in print.
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From Southern France, this dish is a favorite down here too. Serves 6.
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1 lb. peeled carrots (about 3 cups)
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2 Tbsp.white wine vinegar
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5 Tbsp. olive oil – use you fancy oil
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1 Tbsp. chopped fresh tarragon or 1 tsp. dried
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dried oregano or fresh or ground cumin(optional; and add and taste as you go)
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1 shallot, finely chopped (optional, or onion will work)
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Grate the carrots. Whisk together the vinegar, oil, garlic, salt and pepper. Add the carrots and, if desired, the optional ingredients. Mix well and let rest for 30 minutes before serving.
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OUR SQUASH – Here are quick ways to do your squash.
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Grill till charred and dress with vinaigrette
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Sautee, put on a bit of oil, and add fresh herbs, or Parm cheese and lemon juice.
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Of course, you can bread the squash and drop it in a fryer for a taste of Southern health food.
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The tomatoes are growing fast. No pink blush yet but we are checking everyday!
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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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