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News from the farm...
Another Monday was spent sowing and stepping up plants in the greenhouse. We got a lovely rain on Sunday night that will hopefully bring up the carrots and beets we have sown, as well as water in the onions, flowers, lettuces and cilantro we planted. We also spent some time driving around in the dark last Friday evening, spreading beneficial nematodes on all the 25 potato and onion beds. These microscopic nematodes are one of the many strategies we use to control pests naturally. They feed on the corn seed maggots that might otherwise feed on our baby onion plants and seed potatoes. We have to apply them in the dark or near dark as they can't survive in daylight. We had scouted the potatoes earlier in the week so we knew the maggots were out there. Makes for a long Friday but it is worth it!
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The North Asheville Tailgate Market will open MAY 2nd!!! There will be restrictive measures in place to help protect vendors and customers alike. So starting May 2nd, the Saturday pick up spot will be at the NATM on the UNCA campus 8am -12pm. We will be taking pre-orders and possibly bringing extras to sell at the stand.
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What's Available This Week
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More lettuce mix and some head lettuce, green oak leaf. Spinach, French breakfast radishes, kale bunches, although not in abundance just yet, loads of ranunculus, mixed bouquets and the peonies are just starting. Yellow spring onions, honey, plants starts of basil, tomatoes, and grafted tomatoes, cucumbers, nasturtiums, lisianthus.
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To the right, assembly line for the boxes.
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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 recipes offerings will appear here each week.
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April 2020 - Early in the season
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Here are some dressings using the great onions we have. Mind you, that regular onions are ok too. The scallions offer a more subtle taste and are the best choice.
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Do use good olive oil. The California brand is very good. We just bought some excellent oil at the Asheville Wine Market. At a great price too! Please support your local folks!
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You can always Google up ideas for substitutions.
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GREEN ONION VINAIGRETTE – from “Mommy’s Home Cooking” site
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1-teaspoon ground coriander, if you’ve got it
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Chop the green onions and separate the white part from the green tops .
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Blend or process the white parts of the onions, olive oil, lemon juice, honey, coriander, salt and pepper until smooth.
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Once it’s mixed, taste and adjust the seasonings. You can add more salt, pepper and honey if you like.
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The vinaigrette will keep in your refrigerator for up to a week
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Stay well, everyone!
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I found this egg out in the middle of the field, so perfectly blue in the middle of all the brown, a little miracle.
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We will get through this together!
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