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News from Farm:
So, when I first moved to Western North Carolina, I swallowed, hook, line and sinker, that there really weren't enslaved people here and that is why it is so white. Fast forward way too many years and I am learning that this was not at all the case. In fact, there were many enslaved people right here in Sandy Mush. There is at least one graveyard to prove it.
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I benefit daily from the work that they did to clear fields, build roads, dig ditches and lay drainage tile, among many, many other tasks.
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The picture above is of a visible remnant of their lives here. This cabin was built by Ervin Boyd, a formerly enslaved man born and raised in Sandy Mush, who bought 50 acres on Garret Cove in 1870. He built this cabin for his family and his descendants lived and farmed here until 1971. I've run by it for many years and admired the hand hewn beams and the stacked stone chimney, never imagining its history.
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The cabin is in the process of being taken down, each log labeled and catalogued, so it's story and Ervin Boyd's story can be preserved. Here is a link to an article about the cabin. https://psabc.org/cabins-in-the-fields/ with some great pictures. Also check out @perservationavl on instagram and the Preservation Society of Asheville facebook page for more info.
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Below: the dahlias all re-mulched again. Most of the new growth seems pretty normal. Hooray!
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What's available this week??
Blueberries are listed for the first time on line. Also making a first appearance this week or at least a first in a while, green beans, carrots and blue potatoes. We have also have yellow and red potatoes and three kinds of cucumbers, slicing, pickling and white. The next round of summer squash has started to produce, so we have a good supply of that. Red butter, green oak leaf, crunchy romaine and tender red leaf lettuces. Lettuce mix. Basil, cilantro and parsley. Yellow onions. Sunflowers bunches and mixed bouquets. Rainbow Swiss chard.
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Alas, the tomatoes are being maddeningly coy. We will have some at market on Saturday but still not enough to feel comfortable promising to folks on line. When they start, it is going to be a flood so get your canning jars ready!
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Hazelnuts are plumping up.
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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. |
“If you are what you eat, then I only want to eat the good stuff” Remy in “Ratatouille”
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We are reading cookbooks by Vivian Howard.
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LIGHT DRESSINGS FOR SUMMER
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Asian Dressing – This takes about 5 minutes and makes about half a cup. From Bon Appetit.
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Small garlic clove, finely grated
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Tablespoon reduced-sodium soy sauce
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Teaspoon unseasoned rice vinegar
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Teaspoon toasted sesame oil
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Kosher salt and black pepper
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Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil and then the sesame oil. Season with salt and pepper.
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Here’s a nice kale-apple salad from Jessica Hylton using maple syrup.
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1-tablespoon maple syrup or agave nectar
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1-tablespoon apple cider vinegar
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6 cups of kale de-stemmed, washed and torn
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3 tablespoons toasted pecans or walnuts
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3 tablespoons crumbled tofu or feta cheese
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Whisk or shake the dressing.
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Put the kale and half of the dressing in a bowl and massage for two minutes or so, until the kale break down. Add the rest of the ingredients and toss. If you are serving this salad later you might hold the tofu or cheese and the nuts. Season for taste, right before you serve.
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I know I am always posting pictures of this view but it is just so beautiful. I never get tried of it. Hopefully you aren't either.
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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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