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News from Farm:
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We went away for 5 days and have come back to full on fall. It is always a joy to come back to the mountains and Sandy Mush and at this time of year, doubly so, misty vistas and leaf- covered roads, blazes of red in the woods and all the shades of yellow every where.
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Most of our planting is done and so our attention goes to cleaning things up (see the photos below, so peaceful to look at that organized weed-free space!) and to bigger longer term projects, like moving our 3 200 foot beds of peonies! More on that next week.
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We will be at the River Arts District Market through the end of October with our last market and delivery there being November 3rd. We will be attending and delivering to the North Asheville until the third Saturday in December. We aren't sure yet how long deliveries to Cecilia's will continue. Stay tuned for that news.
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Below: Behind the greenhouse looking neat and tidy!
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What's available this week??
Just a couple more weeks until frost and the flowers and all that beauty will be gone until spring. We have dahlias, zinnias and mixed bouquets in the on-line store and more varieties at market. Lettuce mix is back but the head lettuce is still in short supply. Honestly, I'm not sure what the trouble is but the next rounds are looking good so hopefully abundance is around the corner. Fall greens including kale, collards and chard. Carrots and beets with tops. Heirloom tomatoes, red slicer, cocktail and cherries are all on-line this week. Three kinds of onions, 5 kinds of potatoes, lots of kinds of winter squash. The kabochas are the best for stews and hearty soups. We have parsley and cilantro.
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I think potatoes are beautiful.
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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. |
“My doctor told me I had to stop throwing intimate dinners for four…unless there are three other people.” Orson Welles
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POTATO SOUP - Sopa du Papa. From “Cooking the Cuban Way” by Alison Behnke and Victor Mauuel Valens. Serves 6 to 8. Prep time is about 25 minutes and cooking time is 45 minutes.
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1 large green bell pepper, seeded and chopped
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3 cloves garlic, peeled and minced
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1 15 oz. can tomato sauce, or homemade
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1/3 cup green olives with pimentos cut in half
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2 cups water, or a stock of your choice
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12 to 16 medium-sized potatoes, peeled and cubed
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Heat oil in a large stockpot and sauté onions and green peppers for 2 or 3 minutes, or until onions are soft but not brown.
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Add garlic, bay leaves, tomato sauce, vinegar, capers, and olives and cook for 5 minutes. This mixture is called Sofrito.
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Add water or stock and cook 20 minutes. Finally, add potatoes, cover and simmer 15 minutes until potatoes are tender. Add salt to taste and serve.
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NOTE: This dish can also be Carne con Papa. Half the amount of potatoes and put in 2 pounds of boneless chuck or other lean beef you like, adding the meat when you pour in the stock. Dark meat chicken is also a possibility.
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TOMATO AND PEPPER SALSA – from Food and Wine magazine 2014. This salsa is nice on roasted vegetables and all kinds of grilled meats. Makes 6 servings.
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1 medium onion, red if you’ve got one
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1 medium tomato, cut into dice; seeded if you wish.
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½ each of red, green and yellow peppers, cut into 1/3-inch dice
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¾ cup olive oil
3 tbsp. lemon juice
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In a large bowl, combine the onion with the tomato, bell peppers, olive oil and lemon juice. Add a large pinch each of salt and pepper and mix well. Cover and refrigerate overnight.
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Note: There’s a lot of room for adding vegetables in this salsa, such as more than one tomato, using various colors. Any pepper you like can go in too. You’ll notice that this salsa is not a hot one and for some folks that’s a real plus. Salsa is one of those add what you’ve got things.
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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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