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Sophia and Taylor harvesting summer flowers
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What's happening on the farm right now?
We've moved from spring to summer, and not only because it is so darn hot! All the crops planted last fall have been harvested, mowed down and cleared out. Most of the early spring planted beds have been turned over as well and sown to a quick cover crop of buckwheat. This is our last week for spring-planted kale and the first week of what will hopefully be many weeks of tomatoes. It feels good and pretty miraculous that every year, just as summer solstice comes around, we too move from spring to summer. At the same time, we are already starting our first sowings for the fall. Kale, cabbage and broccoli get sown next week and the lettuce that we sow today will be harvested in September.
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Other News: The River Arts District Farmers Market is MOVING to the Smokey Park Supper Club lot on the first Wednesday in July, July 6th. Hours are the same, 3pm to 6pm. The Supper Club is about 1 mile down river from our current location and offers shade, grass, a site free of potholes, huge puddles, dust and tons of customer parking. We are hoping for a smooth transition and are super grateful to the owners of the Smokey Park Supper Club for inviting us to hold our market there.
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As we cleared out our overwintering flowers from the high tunnel, we discovered where a lot of our baby toads went.
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They were all over the place but I could only catch only the one on camera.
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Here is a little tidbit of history in celebration of Juneteenth: This clearing in the woods is an old cabin site on what is now my parents' property. I've been told just recently that it used to belong to the descendants of Ervin Boyd, a formerly enslaved man who had a farm up on Garret Cove. I heard other vague stories of former owners of the property but not about the Black ones. What their names were, when they owned it and why they left, I don't know but it is more evidence that black people lived and farmed in Sandy Mush for many many years.
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What's available in the store and at market this week?
We have our first substantial harvest of full sized tomatoes this week. As you can see from the photo above, there are lots more on their way. More blueberries this week. Head lettuce is back along with tender, triple-washed, ready to eat lettuce mix. Carrots galore, bunched or in 2lb bags. Red and yellow onions. Zephyr summer squash and tender zucchini. Cucumbers. Red potatoes. Basil and cilantro. Long-lasting mixed bouquets of fresh cut flowers and cheerful bunches of sunflowers.
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Please note: Pick up locations 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
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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 wee
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“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do.” Julia Child
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TARRAGON DRESSING – I made this today to put on mixed greens including spinach from the garden. We have fresh tarragon. Dried is OK to. If you use dried, just let the dressing stand for a couple of hours if you can, so the flavor integrates.
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1 TBSP. chopped tarragon, or 1 TSP dried or to taste
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Whisk oil into the vinegar.
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Add everything else and whisk some more
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This will keep for 3 or 4 days.
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KALE-BASIL PESTO From winemaker Clare Carver.. This goes well on your pasta, also on toasted baguette slices, and whatever you may choose.
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4 cups of stemmed lacinato kale leaves.
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2 medium garlic cloves, smashed
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1 TSP. salt, sea or kosher
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1 TSP. grated lemon zest plus TBSP. lemon juice
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Combine kale, basil, walnuts, ¼ cup oil, garlic, and salt in your processor.. Process for about 30 seconds or till finely a chopped paste forms. Scrape down the sides as you process. Transfer to a bowl and put in the zest and lemon juice and the remaining oil and stir until combined.
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Another sign of summer, Queen anne's lace, providing a banquet for the lightning bugs
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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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