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The Full Sun Farm Olympiads
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What's happening on the farm right now?
Our friends at Green Toe Ground Farm have an annual Fourth of July party and this year we finally made it up there. One of the highlights is the Farm Olympics, a relay race made up of 6 "farm jobs." The "jobs" this year included swimming across the Toe river, wheel barreling up a hill, running around the field, weeding, crawling through a mud pit and stake pounding. Instead of a baton, an super sized pair of overalls (as shown in the picture above) is exchanged between each leg. You have to wear the overall (with at least one strap!) as you complete your leg. Sam was our captain and he declared us his best team ever. We took home the bronze. Next year, its gonna be the gold medal for us.
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PLEASE NOTE: As of today, the River Arts District Farmers Market has moved to the Smoky Park Supper Club, 350 Riverside Drive. The hour are the same 3pm until 6 pm. The Supper Club is just about 1 mile downstream from our current location and is right on the Wilma Dykeman Greenway. We are excited about this move, about the shade and the visibility and the accessible parking. We are grateful for the warm welcome that the Supper Club has given us.
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The new RAD location, with parking lots marked. It's right on the greenway!
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We have eggplant three ways, Japanese, Italian and fairytale
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What's available in the store and at market this week?
Three kinds of eggplants and heirloom tomatoes are now in stock. We also have red tomatoes, cocktail and mixed cherry tomatoes. Triple washed lettuce mix and an abundance of head lettuce, romaine, red butter, panisse and red leaf. This is the last week for carrots for a while. We have cucumbers and summer squash, red potatoes and our first yellow potatoes of the season. These are great all purpose potatoes, baked, boiled, mashed or roasted. Yellow onions. Basil and cilantro. Fresh mixed bouquets, zinnias, cosmos and rudbeckia.
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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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And for Wednesday pick ups: RAD is now located at the the Smoky Park Supper Club, 350 Riverside Drive. 3-6pm. Join us there and enjoy the shade, the accessible paved parking lots and beautiful views of the river.
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Heirloom tomatoes are coming in!
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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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“Ham held the same rating as the basic black dress. If you had a ham in the meat house, any situation could be faced.” Edna Lewis
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Cucumbers are great. Combined with herbs like dill, parsley, cilantro or basil, not all together, mind you, one can have all sorts of flavors happening. Yogurt, buttermilk dressing or just oil and vinegar is all you need to finish this salad off.
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Chef Frank Stitt of Birmingham Alabama does interesting things with southern ingredients and his Highland Bar and Grill, often turns up on best of lists. This is his cucumber salad recipe. He is one of several chefs who are engaged in transforming southern food in new ways.
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CUCUMBER SALAD – We don’t usually make cucumber salad with tomatoes, but this one is pretty good. It also features produce we have on hand this time of year. Serves 6
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6 small slicing cucumbers
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1 small sweet onion, cut in quarters and thinly sliced
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2 tbsp. champagne or white wine or any vinegar you’ve got
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4 large tomatoes, sliced about ½ inch thick
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A nice bunch of dill, coarsely chopped
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Bunch of chives, finely chopped
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Peel the cukes, leaving some green strips and if there are seeds, scrape them out.
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Slice into ¼ inch rounds.
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Toss in a little salt and let stand for 30 minutes in the refrigerator.
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Toss the onion with of vinegar in another bowl and refrigerate 30 minutes.
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Arrange the tomato slices on a platter with the feta in the center.
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Drain the cucumbers and pat them dry. Toss with the onions and scatter over the tomatoes.
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Sprinkle with the dill and chives, drizzle olive on tip and finish with a little pepper.
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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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