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News from the farm...
The farm has made a big transition since last week. Not only did our interns, Nadya, Julianna and Lexie head out on their way (above is our good bye dinner, featuring Sam's awesome felafel) but we had a killing frost. It is a bittersweet time. While we do miss our crew and all the flowers and summer veggies, we are enjoying the quieter times and slower days.
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With less help, we are focusing our harvesting energies on Saturday market and pick ups. We still have lots of delicious veggies and they have all been sweetened up by the frost as plants produce sugars that help them tolerate the freezing temperatures. When we aren't harvesting and getting ready for market, we've been cleaning and putting away tools and equipment, planting flowers for next year and taking time to step back, be grateful and talk about how this season went.
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CSA share members please note: your wallet balances will roll to next season. Thank you for investing in us!
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Below: Frozen flower patch
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What's Available This Week
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The carrots are big, sweet and plentiful this week. We have head lettuce and lettuce mix, green kale, red kale, collards and siberian kale. Tendersweet cabbage. The last of the onions are available this week. We also have green mountain potatoes, many kinds of winter squash and beets with tops. Popcorn on the cob. Sourwood honey. Nut oils. At the North Asheville Tailgate Market, we'll also have the last of the broccoli and cauliflower, some watermelon radishes, a few heirloom tomatoes.
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Below: Produce is lined up and ready to be put in boxes
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John's Recipe of the Week
“Life is a combination of magic and pasta.” Federico Fellini
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BROCCOLI – Broccoli won’t last long so eat it as soon as you can. It can be wrapped in damp paper towels and put in your refrigerator for two or three days.
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Roasted broccoli is an easy and a different way to have it, steamed being the usual prepatation. Slice the broccoli into ¼ inch steaks, toss in some oil, salt and pepper and roast in a 425F until it shows some charring. You can add garlic and other seasoning you like when tossing the broccoli in the oil.
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Dress it if you like with lemon butter nice olive oil or even hollandaise sauce.
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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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