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News from the farm...
We shelled the hazelnuts last week. It was a fun sunny morning, first putting the nuts through the sheller, then through two different sortings and then running any unshelled nuts through the sheller again and sorting again. It's a pretty labor intensive process but each year we get more streamlined. We got a grant several years ago to purchase our 100 hazelnut trees and the hazelnut sheller. It is very satisfying to be finally getting a good amount of nuts off our trees and being able to use the sheller. In all we got about 25lbs of shelled nuts, not a huge haul but definitely worth it.
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A killing frost is forecast for this week end and we are ready! Ready for the some dead weeds, ready for even sweeter kales and carrots and beets. Ready for the chilly mornings spent at least some of the time inside, reviewing this past season and planning for the next.
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And, this is the last Wednesday River Arts District Market for us this year. We have loved being there as always. It has a completely different feel from our North Asheville Saturday market and we will miss its funky vibe. Wednesday shoppers don't have to miss our produce though! We will be attending the North Asheville Tailgate Market until December 19 (8 more weeks!) and offering Saturday pick ups there, at Cecilia's Kitchen and at the farm until that date as well.
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Below: Misty morning in the broccoli patch
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What's Available This Week
In the on line store we have plenty of broccoli, loads of beet and carrots, bunches of green and red kale and peppery siberian kale. We also have tender collard greens and rainbow Swiss chard. Storage onions and green mountain potatoes. The last pints of cherry tomatoes. All kinds of winter squash, ears of delicious popcorn on the cob. A killing frost of forecast for the week end, so likely this is the last of the dahlias and mixed bouquets. There is romaine, red leaf and red butter head lettuce as well as bags of lettuce mix. Cilantro.
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At market, we will also have cauliflower (we haven't figure out how to sell that one line since the weights are all over the place), the last of the pinto gold potatoes, green peppers and green tomatoes.
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Not John's Recipe of the Week
I made this over the week end and it is a super simple recipe that is delicious. A fried egg on top made it a meal. The siracha is key. It comes from the New York Times and is by Cynthia Chen McTernan and adapted by Julia Moskin.
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Simmered Kabocha Squash with Scallions
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2 tablespoons vegetable oil, such as canola or peanut
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8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds);
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1⁄2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving
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About 1 cup chicken or vegetable broth
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Salt and ground black pepper
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Sriracha, soy sauce or both, for serving (optional)
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In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
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Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
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Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn’t cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
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When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.
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Below: Cookie and Charlie gazing out over their farm
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Love the flowers. Honor the vegetables. Let the weeds go!
Thank you for all your support, through in purchases, kind words and patience as we have found our way through this challenging season.
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Your farmers, Vanessa and Alex
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