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News from the farm...
We’re enjoying a much more relaxed pace of work out here on the farm. We even decided to take Mondays off for the month of November and December. It feels like we have given ourselves generous reward after a challenging season and it makes the days that we are out working a pleasure.
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There’s still plenty of small projects that need to be done like pulling up all the trellising from the Dahlias, pulling drip tape from old vegetable & flower beds, and preparing a few short beds for planting tulips and ranunculus.
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We’re starting to pull numbers out of our records to try to figure out what worked well this season and what didn’t. We’ll be asking ourselves what changes we want to make for 2021, are there new crops we want to grow or others we want to cut out of our crop plan. If you’d like to make any requests, now is the time. We'd also appreciate any other feedback you'd like to give us. Shoot us an email at fullsunfarm@gmail.com
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There are 5 more markets that we’re on the schedule for; Nov. 14 & 21, and Dec. 5, 12, & 19th. There are plenty of greens, lettuces, and carrots out in the field, but some crops are coming to an end soon, like potatoes & some of the winter squash varieties.
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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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What's Available This Week
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Carrots, loose beets. Luscious greens, kales, collards and Swiss chard, green mountain potatoes. Winter squash, with a new variety tetsukabuto, a cross between kabocha and butternut that has the creamy texture and nutty taste. Also we still have butternut, a little more sunshine kabocha and angel hair and regular spaghetti squash. We have some heirloom tomatoes that we picked green-ripe and that have colored up in our warm room (aka our cooler with a heater in it.) These aren't a luscious summer tomato but are still super tasty. Sourwood honey from our bees and for the first time this year, hazelnuts from our trees. Also nut oils from our friends at the Asheville Nuttery. For head lettuce, we have green oak leaf, the special little gems, red and green, red leaf and red butter lettuce. Plenty of lettuce mix. Tendersweet cabbage, cilantro bunches and spectacular watermelon radishes (see photo above).
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John's Recipe of the Week
“Cooking is like love. It should be entered into with abandon or not at all.” Harriett van Horne
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COLLARD GREENS AND WINTER ROOTS SOUP – Thanks to the Lee Brothers of Charleston SC for this idea. They became famous by selling boiled peanuts and other Southern food items in New York City. Serves 4 or so.
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3 strips of bacon – optional
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1 or 2 medium carrots, chopped and diced (about 2 cups)
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Also optional – a cup or two of turnips, diced, if you’ve got them
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2 medium carrots – halved lengthwise, and cut into ½ inch half moons
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1 ½ pounds of collards, ribs removed, and leaves finely chopped
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2 tablespoons white wine vinegar
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½ teaspoon kosher salt, plus more to taste
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¼ teaspoon red chili flakes, or to your taste
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¼ teaspoon pepper and more to taste
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1 quart of vegetable broth
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One 14 ounce can white cannellini or navy beans drained
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Pour oil into a Dutch over or a stockpot over medium heat and fry the bacon if it’s being used, about 3 minutes. Add onion, turnip, carrots and garlic, and cook stirring until the onions are translucent, about 3 minutes. Add collards a handful at a time, turning them until they wilt before adding more.
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When the collards are all wilted, add the vinegar, salt, chili flakes, and pepper. Add the vegetable broth, beans and 2 cups water, and cover the pot. When the soup comes to a boil, turn down the heat to simmer and cook until carrots are soft, about 30 minutes. At this point you can also cook down the soup to thicken.
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Season the soup again with salt and pepper and serve. Soup will keep 3 or 4 days.
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Don’t hesitate in adding more beans and vegetables to also get the soup to a thickness you prefer.
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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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