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It is so fun stepping up baby plants!
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What's happening on the farm right now?
Like most of WNC, we had a LOT of rain over the long week end, so we haven't been out in the fields this week except to harvest. Today is a greenhouse day, stepping up overwintering flowers, snapdragons, feverfew and foxgloves and then doing one last sowing of lettuce, lettuce mix, spinach and kale. Once the fields dry out, we'll be seeding them to our fall cover crop and starting to prep beds for our strawberry plants and overwintering onions. We continue to pick up hazelnuts and hope to have a good amount once we shell and process them.
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We had an increasingly rare visit from a couple of monarch butterflies this week. They, and all the butterflies, love the zinnia patch and are hard to photograph.
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What's available in the store and at market this week?
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We have many different kinds of winter squash available. They have been up in the barn for several weeks, curing and sweetening up. Sunshine red kuri is the latest one, dry sweet flesh, great for stews, curries and pies. We also have delicata, honeynut, starry night acorn and two kinds of spaghetti. We have greens, rainbow Swiss chard, red and green curly kales, lacinato kale and red russian kale. The collards are looking good as well. For lettuce this week, we have romaine, red leaf, red butter and green oak as well as our lettuce mix. The colored peppers are sweet and abundant. They are easy to char on the grill and slip into a ziplock to freeze for the winter. Red, sweet and yellow onions, white and yellow potatoes. Shishito peppers, jalapenos and poblanos. Lots of basil. Beautiful dahlias and mixed bouquets.
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There a new parking lot available at the NATM for customer parking, lot P34 off of Edgewood Rd, lots of room and it is a short downhill walk to our stand.
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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 week.
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One of my favorite things to do with winter squash is this:
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Cut the winter squash in half and bake upside down on a baking sheet with a little water in it. Bake at 400 until you can easily push a fork through the “tough” skin. Take the squash out of the oven and let cool.
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Make up some rice (white or brown, your choice).
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Saute up some onions, garlic, carrots, and whatever other veggies you have around. Once all that is ready, scoop out the flesh from the squash, leaving the skin intact, if possible. Mix the squash with all the other ingredients, add some sort of cheese, and some toasted nuts (chopped almonds, for instance). Put the mixture back into the shells of the squash and bake again until any cheese on top is a light brown. Eat it up!
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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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