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News from the farm...
Pick up for pre-ordered plant starts is this Saturday May 1 at North Asheville Tailgate Market 8am to 12pm), Cecilia's Kitchen (9am to 11am) and at the farm (9am until dusk) OR Wednesday May 5 at the River Arts District Farmers Market (3pm -6pm).
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What a difference from last week when we were covering everything from the cold! Now we are watering everything we can and opening up all the greenhouses to try to keep them cool. I even jumped in the pond this morning. It was refreshing. Most crops made it through that freeze and although we did loose a good amount of our early squash and cukes, the tomatoes are looking great and loving this heat. We got all our dahlias bulbs planted this week, along with our early flowers like dianthus, snapdragons and feverfew. We also planted out more lettuce, lettuce mix, rainbow chard.
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Other big news, the strawberries are starting to turn red. Just a few but we might have some baskets for next week end.
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Mother's Day is a week from this Sunday. We have LOTS of gorgeous flowers and will be making a special, bigger $25 bouquets for the occasion. Place your order on Wednesday or Thursday of next week for pick up on Saturday.
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Speaking of ordering....We will be at the River Arts District Farmer's Market starting May 5 so ordering for pick ups at the Wednesday RAD Market begins NEXT WEEK. The online store will open on Sunday mornings at 9am and close at midnight on Mondays for Wednesday pick up. For Saturday deliveries, the online store opens at 9am on Wednesday and close at midnight on Thursday. CSA members can use their credit at both the online store and at our market stand. Just let the person at check out know you have a CSA share. If you know your coupon code, it's helpful to let them know that as well.
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Below: Chandler and Ingrid planting our cafe au lait and other big dinner plate dahlias in the hoop house to give them some protection.
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What's available this week??
We have bunches of green curly, red ursa and black kale in the store right now, along with panisse lettuce, red butter, romaine and green little gems. Spring onions.
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Veggie starts: tomatoes, peppers, eggplants, in addition to our culinary herbs, lettuces, chard, cucumbers and squashes. Make a plan to cover your frost sensitive plants. Even though this coming week looks be frost free, that can change any time up to around May 15th.
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If you made a pre-order back in March, we will have those for you to pick up this Saturday May 1 at NATM, Cecilia's Kitchen and the farm OR on Wednesday at the RAD Market, which ever location you choose when you ordered.
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Below: Strawberries just starting to turn red.
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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. |
“Observe the changing of the body and the spirit after eating veggies, fruits and grains.” Guatama Buddha
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We always use extra-virgin olive oil. Excellent oil from Greece is our first choice, and we get it at the Asheville Wine Market, by the gallon at a great price. If you drink wine, we strongly recommend the Wine Market. They have grown our love for wine by leaps and bounds. Just a great shop and great folks! And thanks for buying local.
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Kale is a member of the cabbage family and has been around, at least, since the middle ages. It does not appear in traditional Southern food recipes, so it’s new to food ways from down here and is not widely grown.
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Here is a salad Peggy Baldwin, my wife, made for us the other night using Full Sun produce. She used baby kale but other kale is OK too. Tuscan is one kale that doesn’t massage too well. The key is the massaging. It breaks down the cell structure of the greens.
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Kale – two bunches work for four folks
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Olive oil – for massage and as an add to the salad
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Raisins – two tablespoons or more
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Honey - tablespoon or more as to taste
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Lemon juice – for massage and to top salad
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Radishes – Two tablespoons or more, the round hotter ones, chopped
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Salt – for the massage and to top
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Put the kale in a bowl, add a tablespoon of oil and half teaspoon of salt and massage with your hands for about five minutes or until kale gets soft.
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Add honey, raisins, lemon juice and radishes
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Top, as you like with olive oil, salt and pepper
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Toss well and taste to see if you have enough honey and lemon juice
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A big bank of trillium near our house.
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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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