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Ashley got some help harvesting from George last Friday. He was up there a while!
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News from the farm...
There are 4 more markets that we’re on the schedule for: this coming Saturday, November 21, and December 5, 12, & 19th. Please note that we are taking the week of Thanksgiving off so we won't be opening the online store for pre-orders or be at market on November 28. Also, please note that the December NATM market hours are 10am until 1pm.
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The last couple of days have been all about bulbs. First, we are about half way through digging up all our dahlia tubers. This is a labor intensive process and we are being more picky about what we save this year. It is well worth the work though as we get to have plenty of our favorite tubers for next year. Second, we started the process to pre-sprout our ranunculus corms. They are finicky to sprout so we soak them and then pack them in some damp soil for give them a head start. We get almost 100% germination this way. They went into our crawlspace to be just a little warm for the next couple of weeks and then we will plant them just after Thanksgiving. And finally we planted about 1/2 of our tulips for next year. You'd be amazed at how little space 3000 tulips can take up.
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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: Ranunculus corms and tulips bulbs
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What's Available This Week
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Lots of delicious carrots! (See John's recipes for some ideas on how to use them if you're looking for inspiration.) Beets without tops. Sadly the frost damaged the beets greens but we have plenty of green curly kale, siberian kale and red ursa kale. Also collard greens and raonbow Swiss chard. We have good amount of lettuce mix and heads lettuces this week as weel, red butter, the sweet crunchy little gems, green oak leaf and red leaf lettuce. Winter For winter squash we have butternut, the angel hair spaghetti and the tetsukabuto. 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 just a few more hazelnuts. They went fast last week, so don't delay if you want some.Nut oils from our friends at the Asheville Nuttery. Tendersweet cabbage, cilantro bunches and watermelon radishes.
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John's Recipe of the Week
“If you are what you eat, then I only want to eat the good stuff.” Remy from “Ratatouille”
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The best lesson I have learned from being in the kitchen is to taste the whole way through cooking your recipe. The recipe is only an idea. Your mouth is the expert.
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CARROTS – We have carrots. They are quite cool. Here are some ideas. They were originally cultivated for their leaves and seeds. Carrots are really good for you. Notice how great Bugs Bunny looks!
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SUPER SIMPLE – Cut the carrots in half, or more pieces if they are big, oil, and roast on your grill on medium heat until they are soft and slightly charred.
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ALSO SIMPLE – Carrots braised in butter, from Julia Child. Carottes Etuvees au Beurre in French. This serves 6
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5 cups carrots, sliced or quartered
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Salt to taste, like ½ teaspoon
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Put everything in a saucepan and boil until the liquid is gone. Correct seasoning and serve. Fresh herbs can be added or something like artichoke hearts and mushrooms.
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PEANUT CARROT SOUP – From Bill Neal, who made the world aware of what Southern cooking can be. Think, shrimp and grits and Crook’s Corner in Chapel Hill. Note this recipe is for 8.
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2 cups of carrots, chopped
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2 quarts of chicken stock or another stock you choose
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1 cup of smooth peanut butter
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Chopped scallions or cilantro
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Sauté the onion, celery, and carrots in butter until soft. Add 1 quart of the stock and simmer for ½ hour. Puree in a blender or processor until smooth. Whisk the peanut butter gradually into the puree. Add the remaining chicken stock, the cream, and salt and pepper to taste. Reheat without boiling.
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Serve chilled or hot with scallions or cilantro and/or chopped peanuts.
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Crops all tucked in for the night.
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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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