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Looking across the fields to Chestnut Gap
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News from the farm...
We spent the morning re-skinning the 100 foot long high tunnel up by the house. One of those super windy days a couple of weeks again, we looked out the window and surprise, the cover had just been ripped right off. It is a undertaking to get the huge piece of plastic up and over the house and then fastened across the top and along the sides. We spent a good amount of time getting everything in place and we were blessed by a still, warm morning and the whole thing went incredibly smoothly. We will use the plastic that blew off to cover the smaller hoop house next door, getting a few more years of service out of it.
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A word about missed boxes: I know it seems not like a big deal for us to bring them in on the next market day and, in some ways, it isn't. And we do really want you to get your produce and flowers. That said, providing that extra service adds several more small complications to harvest and market days that are already made up of many small complications that need to be tracked and taken care of. So, if you do miss your pick up, and you really want your produce and flowers, please consider coming out to the farm and picking it up. The drive isn't so very long, Big Sandy Mush is incredibly beautiful and we would be very grateful.
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Below: the high tunnel uncovered! I think the flowers enjoyed the rain.
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What's available this week??
More strawberries but not many. It is sort of heart breaking to have so few but that is farming. We do sometimes have extras that we bring to market (but not always) so you could try coming early on a market day and pick some up if you miss out on the on-line store.
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The head lettuce is back in a big way with plenty of panisse, romaine, red leaf and red and green little gems. Also lots of lettuce mix. We are offering bunches of small leeks in addition to our spring onions if you are looking for alliums. For greens, we have bunches of red, green and black kale and rainbow Swiss chard.
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We did harvest our first summer squash this week. There isn't enough to list this week, but we will have a small amount at market and it should be available on line next week.
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We will list our plants starts for a couple more weeks. We have a lot of beautiful varieties of nasturtium and tomatoes are back again, sungold, cherokee purple, red cherry, mountain magic, san marzano and black krim, as well as peppers, culinary herbs, and flowers.
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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 recipe offerings appear here each week. |
“There is no such thing as a little garlic.” Arthur Baer
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We’ve had a good asparagus season with enough coming on to have it a time or two each week. Asparagus, once established, returns every year. Ours is in fencerows as well as in a spot or two in our gardens. This vinaigrette is from “The Silver Palate” cookbook and they put it in the asparagus section. We find it great on any green thing you can find.
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Minced parsley or snipped chives, to taste
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Measure mustard in a bowl and whisk in vinegar, sugar, salt, pepper and herbs to taste. Continue to mix slowly dribbling in the olive oil until mixture thickens. Adjust season and cover. This makes a cup.
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Here is what we like about this vinaigrette. Additions and variations make this dressing most versatile. You can:
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add whole grain mustard instead of Dijon;
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substitute honey for the sugar, adding it to mellow the sharpness;
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add arugula or cilantro instead of the parsley or chives;
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add balsamic for extra flavor;
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if daring, one can add a bit of hot sauce.
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Also, it is good to know Vanessa’s mom endorses this dressing.
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Tomatoes are looking good so far.
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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