|
|
What's happening on the farm right now?
I got my wish. We had a killing frost on Wednesday night of last week and lots of things died. Our lettuces and greens made it through just fine, even the baby lettuces pictured above. The galensoga pictured below was not so lucky. The cold literally froze the water in it "veins" and and burst their stems.
|
We mowed down the spent flower patch, picked up the drip lines, sowed it to cover crop and disced it in. It was lovely to wake up last night and hear the rain falling, knowing that that will bring up those seeds and we'll soon see a little green fuzz covering that field. We also got the overwintering onions in this week, 5 1/2 beds of yellow and red onions. Again, lovely to have those gently watered in by last nights rain.
|
This week we'll also start on planting out some of our several thousand tulip bulbs, digging up the dahlia tubers, tidying around the greenhouse, topping all the onions in the barn and keeping up with weeding the strawberries.
|
Our last RAD market of the season will Wednesday November 2nd, so two 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 October 22. Your balance will roll over to next year if you don't use all your credit by December 17. The CSA discount, however, is for one season only.
|
|
The frozen water in the stems of this galesoga and burst the stems! Yay!
|
|
|
|
Overwintering onions looking happy
|
|
|
|
|
|
What's available in the store and at market this week?
The popcorn is ready! We tested a big ear yesterday and it popped up big and fluffy, crunchy and delicious. Alex and I devoured a big bowl in about 5 minutes. Also new this week are the purple daikon radishes. They are purple inside and out and add a lovely bit of color to your fall salads. They are mild enough to use on a veggie plate with dips.
|
Speaking of fall salads, plenty of gorgeous head lettuce and lettuce mix. We have all the kales and some really vibrant rainbow Swiss chard. Two kinds of spaghetti squash, two kinds of kabocha, two sizes of butternut, regular and mini, jester and starry night acorn squash and finally the tetsukabuto squash. Their flesh is dark orange and smooth like kabocha and moist like the butternut and they are great for long term storage (like March!)
|
|
|
|
|
|
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.
|
“After a good dinner one can forgive anybody, even one’s own relations.” Oscar Wilde
|
QUICK ACORN SQUASH – Acorns have a short shelf life, so use them quickly.
|
|
One acorn squash, cut in half and seeded, or ½ squash per person
|
|
Butter, about a tablespoon per squash or as you like
|
|
Dry sherry, a couple tablespoons per serving
|
|
A sprinkle of cinnamon if you desire
|
Put the butter and sherry in the squash and bake until tender.
|
Here is another dressing for kale salad. It’s best when you dress, and massage, and then let the salad rest for a few minutes.
|
Put everything in a jar and shake, then massage into the kale
|
|
Toasted almonds, walnuts, sunflower seeds
|
|
Slices of orange or apple
|
|
|
Even dead and brown, the dahlias are still beautiful.
|
|
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
