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What's happening on the farm right now?
I hope that everyone had a good Thanksgiving holiday. We have many things to be grateful for, not the least of which are our customers. We truly appreciate your continued trust in us to grow your vegetables and flowers and, for those of you who buy online, to order them sight unseen. I love to hear that you all enjoy the newsletter and I'm thrilled to know that it gets read! We could not have this farm without you, so once again, thank you, thank you, thank you!
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We got back from a great trip down to New Orleans this past Sunday evening. Monday morning I took a walk around the farm and noticed a funny thing. Whereas just a few weeks ago, I was wishing for a killing frost to slow the season down and put some crops to bed, these last couple of days I found myself wandering around the farm, looking for small signs of life. Are there any tiny new leaves on the strawberry plants? Tips of tulip bulbs just coming up out of the soil? Fat flower buds on our fruit trees? I'm even excited for the new seed catalogues to arrive. Maybe I'll find a great new beet variety or a good red storage potato or maybe a zinnia in a fabulous new color. Sometimes it takes me until January to get to where I want to open a seed catalogue. I am grateful for this early return to enthusiasm for next season.
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We will be at the North Asheville Tailgate Market on Saturday December 3rd, 10th and 17th from 10 am until 1pm. NOTE THE NEWS HOURS Place your pre-orders on Wednesday and Thursday for pick up at market on Saturday.
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For those of you with CSA market shares, your balance is updated through November 19. 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.
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It's time to plant ranunuculus. Below, our first round is all tucked it.
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What's available in the store and at market this week?
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We've got lots of beautiful lettuce. The red butter is especially nice. We also have red leaf, green oak leaf and lettuce mix. We've sold out of all our winter squash except angel hair spaghetti. We've got radishes, turnips and carrots for roots crops. Hazelnuts are in the store, this week only. Popcorn. Kale and collards. Rainbow Swiss chard. Cilantro and parsley.
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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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“Don’t be afraid of cooking, as your ingredients will know and misbehave.” Fergus Henderson
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Granulated Garlic is a new spice for us, and we really like it. This seasoning is good on or in all sorts of dishes. Experiment.
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COLLARDS – From the Well, Shut My Mouth Café in Winston-Salem, here’s an interesting recipe for collard greens.
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HOT COLLARD GREEN, BACON, AND BLUE CHEESE DIP – Makes 4 cups.
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½ cup Parmesan cheese, plus extra for garnish
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½ cup crumbled blue cheese
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½ cup chopped cooked bacon
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Hot- sauce like Frank’s or Texas Pete
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Put everything is a large bowl, stir to combine, and finish with the hot- sauce.
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Spray or grease a 2- quart casserole. Add the dip and top with Parmesan.
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Bake at 375F until the dip bubbles. About 15 minutes
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
- Cheri Huber and Ashwini Narayanan
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