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Winter Squash reaching for the sky!
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News from the farm...
A few notes for CSA Members: You can shop at market as well and still get your discount. Also, you can top up your wallet if you are running low. We'll send you a new discount coupon code as well to reflect your increased share size.
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We're in a bit of a mellow time here on the farm. There's still plenty to do, but we're not rushing around quite as much. Weeds are still growing, but we just have a few plantings to go in each week. Much of the fall greens are now in cell trays in the greenhouse. We've planted the last round of cucumbers and squash. There are still rounds of lettuces to plant, more basil, more flowers, but the time is getting close to stop planting tender plants. The farm really looks pretty good out there. We've been able to keep up with the weeds and mow down old beds, putting down buckwheat, as a short term summer cover crop.
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What's Available This Week
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More tomatoes! Two kinds of new potatoes, red and yellow. Lots of head lettuce and lettuce mix. More Romano flat beans, cucumbers, summer squash, parsley and cilantro. We have plenty of basil and I think it is the early summer basil that makes the best pesto so don't wait to start stocking up on pesto for the winter. Green cabbage and carrots, great for cole slaws. Also beautiful beets with their greens, both roots and tops make for excellent eating! Rainbow chard. Bountiful bouquets, sunflowers and black eyed summer bunches. Yellow onions.
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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 recipes offerings appear here each week.
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A couple of things. Don’t put your tomatoes in the refrigerator; they loose much of their taste.
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When cooking, we use unsalted butter and good quality olive oil. The Asheville Wine Market carries very tasty Greek oil that’s available in bottles or in large cans. It’s well worth stopping in for, and they have fine wine at lots of price points. This is a great local store.
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If you see an ingredient you don’t like, don’t use it. We also find that paying attention helps a great deal. Happy cooking!
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CABBAGE - A diner that used to be in Biltmore Village turned us on to fried cabbage cooked in oil, maybe bacon grease, with a bit of salt and butter. Here is an updated version. Serves 4.
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5 or 6 bacon strips, cut into small pieces. If you are vegetarian, omit the bacon and add 2 or 3 tablespoons of unsalted butter.
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One third cup onion, finely chopped
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½ head of cabbage, shredded or chopped
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Salt and pepper to taste.
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In a non-stick pan, cook the bacon until crisp. Keep a good bit of the grease and drippings in the pan. Turkey or vegan bacon works well and be sure to add extra butter if using.
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Add onion and cook until translucent.
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Add cabbage, salt, pepper, paprika, brown sugar and mix everything together. Cook for 7 or 8 minutes making sure not to overcook the cabbage, as it will get mushy.
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Put the bacon back in the pan and mix with the cabbage.
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Good quality sausage is good too. Other options are adding a tablespoon of apple cider vinegar, chopped parsley and hot or mild peppers during the cooking.
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Our awesome crew, from left to right, Sam, Julianna, Nadya and Dan. They all come from very different back grounds and places, but all brought here by an interest in farming, a love of being outside and working hard. The farm has never looked better! Thank you!
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And thank you for being there for us week after week and eating what we grow. Enjoy the good food and nourishment!
Your farmers, Vanessa and Alex
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