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Veggies tucked in for the cold nights
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What's happening on the farm right now?
The crew worked late on Monday afternoon getting the veggies hooped and covered in preparation for a hard freeze that night. We also spent the morning harvesting flowers and tender lettuces that we thought would be damaged by the freeze. Between the great covering job they did and all the stuff we harvested, I slept pretty well that night and was looking forward to fields white with frost and lots of dead and dying weeds. Nope. It was chilly Tuesday morning but no frost. Ditto for this morning. Maybe it will happen tonight. We have a forecast of 26, the lowest yet, so we'll see. As I told a friend this morning, I'm ready for some stuff to die!
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Our last RAD market of the season will Wednesday November 2nd, so three more Wednesdays including this one. Our last North Asheville Tailgate Market will be Saturday December 17th, with a break on the Saturday after Thanksgiving. For those of you with CSA market shares, your balance is updated through September 17. Hopefully I can get them fully updated on Thursday of this week. Your balance will roll over to next year if you don't use all your credit. The CSA discount, however, is for one season only.
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The mountains around the farm are breathtakingly gorgeous this time of year
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Sophia, matching the sky in bright blue!
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What's available in the store and at market this week?
We've got lots of lovely cabbage this week. Good for fermenting, coleslaw, stauteeing, whatever you like to do with cabbage. The head lettuce is gorgeous this week as well, especially the red butter. We've got lettuce mix too. All the kinds of kale, collards, rainbow Swiss chard. Cauliflower. Lots of kinds of winter squash. Yellow onions. Cilantro and parsley.
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At market we'll have the last of our flowers, unless we don't get a killing frost and they keep on blooming for next week.
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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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from Moosewood New Classics
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2 cups peeled and grated carrots
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3/4 cups diced red bell peppers
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2 fresh green chiles, seeded
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1 -1 1/2 cups diced shallots
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2 tbls chopped fresh cilantro
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3 tbls rice vinegar or more to taste
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1 tbls mirin or dry sherry
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Place the cabbage, carrots, peppers, chiles, shallots, garlic, and cilantro in a bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss thoroughly. Taste and if needed, add a pinch of salt or more vinegar.
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Serve immediately or refrigerate until serving.
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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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