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Things are looking pretty flat out here! Putting the farm to rest.
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News from the farm...
No frost yet but we are full on into fall and loving it. As the chilly mornings give way to hot afternoons, the layers come off and we are finding gloves, hats, coats and sweaters all over the place. The to do list, while still long, no longer contains a bunch of stuff that should have been done yesterday. We have one more planting of lettuce to go (that will be harvested in December) and then everything else we plant will be for harvest in 2021! Strawberries will going in Thursday of this week with our overwintering onions and flowers the following week.
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Please check your wallet balances if you are a CSA member and mainly get your produce from directly our farm stands. You can do that by logging into our site and looking under "my account" or checking the little wallet that appears at the top right hand side of your screen.
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We will be attending the RAD market through the end of October, possibly longer. And will be at the North Asheville Market until December 19. Please let us know if you think you would keep ordering boxes for pick up at Cecilia's through December. We will be down to just three of us by then and somewhat short of labor. Thank you!
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PLEASE NOTE: Pick times at Cecilia's Kitchen are now from 9am until 11am.
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Below: Honey bees are out collecting a last bit of nectar from these sweet little white asters.
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What's Available This Week
Alex thinks our latest round of cabbage is our best ever. We have lots of tendersweet cabbages, good for all your fermentation needs as well as fresh eating and frying up in a pan. Lettuce mix and head lettuce is in good supply. Also red beets with tops and bunched carrots. These are getting sweeter and sweeter as the soil temps cool. A few more cucumbers. Lots of winter squash in a lot of different varieties. Green Mountain potatoes are newly listed on our site. These are my favorite potato, perfect for mashed potatoes and baking but good for everything really. Delicious! We have Pinto gold potatoes. Yellow storage onions. Green, red and black kale. The last of the jalapenos, poblanos and shishitos peppers. Heirloom tomatoes, cherry tomatoes and red slicing tomatoes keep ripening on our vines. Some of the prettiest mixed flowers bouquets of the season and straight bunches of zinnias and dahlias. Sourwood honey.
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Baby broccoli. Cross your fingers for a good crop. That's what we always do.
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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 fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” P. J. O’Rourke
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This year has been just great for beets. Here’s an idea for them as we come to the last months of the season.
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RED BEET AND ORANGE RELISH – “Mustard’s Napa Valley Cookbook” by Cindy Pawlcyn. Pawlycn is an award winning California chief and part of the Northern California modern food movement. The cookbook is well worth finding and owning, with lots of cool recipes.
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This is a nice little recipe that goes well on roasted vegetables and meats. She serves it on salmon, which is available here all the time and of excellent quality.
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3 medium beets – cooked whatever way you like, diced
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Finely grated zest and juice of 1 orange
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1-tablespoon sherry vinegar
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3 tablespoons of olive oil
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1 tablespoon minced fresh mint or chives
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Combine the zest and juice, vinegar, salt, and pepper in a bowl, and whisk until the salt has dissolved. Gradually add the olive oil, whisking continuously until the oil has emulsified completely
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Stir in beets while still warm or warmed slightly and then the mint or chives.
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This is best when used right away and at room temperature. Dress you dish with a spoonful at a time.
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Love the flowers. Honor the vegetables. Let the weeds go!
Your farmers, Vanessa and Alex
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