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What's happening on the farm right now?
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This warm weather is bringing up the potatoes. Each day more leaves are pushing up through the soil. It does my heart good to see this even row reaching down to the end of bed. Last year the potatoes were pretty much a bust from the beginning, with lots of rot and uneven germination. This year looks like it going to be another story! I don't want to jinx it though so I'll stop here.
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We welcomed Theo to the farm this week. They are watering in a few beds of cherry and cocktail tomatoes that got planted this morning. Theo comes from north Georgia and is looking to build upon their previous farming experience with an idea of starting an educational farm in the future. They have lots of experience with tailgate markets and will be there this coming Saturday. Come and says hello!
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What's available in the store and at market this week?
The North Asheville Tailgate Market hours are 8am until 12pm.
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The coral charm peonies are beginning to flower and we'll have the first blooms at market and online this week. We'll have a lot more strawberries as well, both online and hopefully at market. We are still limiting online orders to one per order to make sure more folks can get their hands on some. Come early if you want some.
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We also have lettuce mix, red round radishes (the last week of these for a while) and plenty of beautiful salad turnips. The first bunches of kale are also listed as well as some nice, spicy watercress.
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We have a lot more starts listed this week: cucumbers, summer squash, a variety of tomatoes, dill, cilantro, rosemary, oregano, basil and chives. Also some flowers, hollyhocks, zinnias and nasturtiums. Pretty much all of these plants will need some protection if another frost is in the forecast Make sure you are prepared for that as it will happen even if it is 80 degrees today!
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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 observations on gardening and cooking appear here each week. |
“Name one thing that isn’t good on toast. I dare you.” Chandra Ram
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We have been experimenting with sage fried chicken and seek info from any folks who have made this dish. My family had this In the Ozarks many years ago and we have not perfected recreating the recipe, as of yet.
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TURNIPS – They have a nutty taste and we like them cooked with greens, like kale, or with potatoes. By themselves, buttered, isn’t bad either. They'd be excellent pickled in the recipe below.
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PICKLED RADISHES – These crispy slices are great on salads, sandwiches and anything you’d like to add a peppery flavor. NOTE the recipe works for any vegetable and would be useful as the vegetables ripen. Here is a recipe for lemon pickled radishes. Adjust for how much radish you need.
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Bring lemon juice plus ¼ cup water and sugar and salt to a near boil and pour over the radishes. Let cool and refrigerate in jars. This recipe will last several days.
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THE BASIC PICKLING RECIPE – You can do almost any vegetable or fruit. Use one cup each of hot water and apple cider vinegar, and a teaspoon or two of salt. This recipe will keep cooled in the refrigerator for a month or two. Lots of ingredients can be added based on what you like taste wise and what you are pickling. Best ideas for specific vegetable or fruits are in cookbooks and on line.
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STORING YOUR STRAWBERRIES – Fresh strawberries don’t last long but there are ways to extend their life.
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Wash them only when you’re ready to use them. Keep them whole. If you have space, lay the strawberries out on a paper towel. They can be checked for dryness and kept in the container they came in also. Place them on a paper towel. Keep a close eye on them and look for any going over.
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To freeze, put the berries on a cookie sheet and freeze them and then turn them into a container. They will be in top shape for 3 months or so.
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The strawberries are ripening and being pollinated at the same time. Fingers crossed this bodes well for a good long strawberry season!
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And in case you missed this last week, we are collaborating with the Equal Plates Project to grow a quarter acre of butternut squash for their two kitchens.
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You'll support all their great work and us when you click on the logo above and make a donation. Thank you!!!
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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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