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Summer thunderstorms make for great rainbows
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What's happening on the farm right now?
In between storms, we've been doing all kinds of stuff.
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Monday, we planted our first big planting of fall greens, broccoli, cabbage and cauliflower. We sowed the first round of fall beets and carrots, planted another round of lettuce and lettuce mix, laid the drip lines for all of these beds and harvested about 15 buckets of cucumbers and squash and 3 buckets of sunflowers.
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Tuesday, we were harvesting for the RAD market and then did some more weeding. This morning, we were back out in the cucumbers and squash (we harvest those three times a week) and then spent the rest of the time before lunch digging potatoes with our fabulous potato digger. Sooo much better than digging them up with fork.
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This afternoon, Alex and Sophia are at the RAD market, Taylor and Scott are sowing more kale and collards for November and December markets and I'm writing the newsletter, answering emails and ordering more seeds for our overwintering flowers. It's not too early to be thinking about next year flowers!
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CSA Market share members: I have updated everyone's credit with us as of July 23. If you log into our site, you'll see a little wallet icon in the top right hand corner of your screen. The number next to it is your credit balance. Email me if you can't find that balance and I can give it to you.
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What's available in the store and at market this week?
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Well, we've got cucumber and summer squash! Tomatoes, heirlooms, cherry, red slicers cocktails. We still have a few 5lbs bucket of red tomatoes for canning. This is likely the last week for those. We have shishitos, jalapenos and, at market, we'll have the first of our red Italian peppers. Tender head lettuce and lettuce mix. Rainbow Swiss chard, three kinds of potatoes, red, blue and yellow and three kinds of onions, sweet, red and yellow. Basil and cilantro We have lovely mixed bouquets and bunches of sunflowers. We have our first few bunches of dahlias at RAD this afternoon and will have more on Saturday.
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A note on parking at the North Asheville Market: The best time to find parking in the lower lot is right at the start of market or right at the end of market. If you come at other times, I wouldn't bother going into that lower lot. It freaks me out just looking at the line of cars down there waiting for a spot. HOWEVER, there is plenty of room in lots P25 and P26. You need to drive all the way around through campus to get to these lots, as the long blue line in the map below indicates, but once you are there, you are pretty much across the street from the lower part of the market.
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Tomatoes at the RAD Market
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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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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
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Cherry tomatoes, when charred, can be added to salads and to main dishes of other vegetables and of course, pasta.
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Basically, get your skillet really hot after adding 2 tbsp. oil and ½ tsp salt, and cook the tomatoes until they are charred, about 4 or 5 minutes.
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From Milk Street and Christopher Kimball, here’s a recipe of seared and steamed green beans and tomatoes with feta cheese. We prefer the feta from Earth Fare but the President label from Ingles is not bad.
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1 pound of green beans, trimmed and halved
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1 pint of cherry tomatoes., halved
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Kosher salt and black pepper
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2 tsp. Aleppo pepper or smoked paprika
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Optional – One hot pepper, like a jalapeno, seeded and chopped. You can also sprinkle on hot sauce on instead of the jalapeno.
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2 oz. feta cheese, crumbled
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Heat the oil until barely smoking and then add beans, tomatoes and a pinch of salt and pepper.
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Cook, stirring a little, until charred.
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Stir in the Aleppo and the hot pepper.
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Add 3 tbsp. water, cover.
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Reduce heat to low and cook stirring just a time or two until beans are tender and the tomatoes break down.
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Off heat, season with salt and pepper and sprinkle with the feta.
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Scott and Taylor harvesting our very pitiful lisianthus. I don't know what happened to the lissies this year but it wasn't good. The dahlias behind them on the other hand look great and I'm crossing my fingers that we are about to be swooning over their beauty.
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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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