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News from Farm:
The dahlias tubers are dug and now we are on to planting the tulips bulbs. With this weather, it has been a pleasure to uncover some ground and get our hands back into the soil and plant something.
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We are usually all finished with planting by now, but, with all the supply chain disruptions, our tulip bulbs and the ranunculus and anemone corms just arrived last week. I am hopeful that they will all have time to put out some roots and settle in before it get really cold again. In some ways, all the disruption is frustrating and a little scary. What will be the next thing that we are counting on that won't be available or arrives 2 months late? On the other hand, it makes it much clearer all people and work that goes into creating the abundance and convenience of the things that we buy. And it makes it seem more worthwhile to put effort into saving those corms from last season, into getting one more use out of that piece of ripped row cover or into finding a use for those huge bags that our potting mix comes in. And that actually seems to me like the direction that I, and maybe we all, need to be going in.
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PLEASE NOTE: We will be taking on line orders and selling at the North Asheville Tailgate Market for three more Saturdays, December 4 , December 11 and December 18. Pick up locations are the North Asheville Tailgate Market (10am to 1pm) and out at the farm (9am until dusk.
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CSA credit: CSA credit rolls over until the next season. The discount code is good for one season only.
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Below: Flier for the NATM Holiday Bazaar, lots of produce, wreaths, crafts and new vendors for the three weeks leading up to the winter holidays.
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What's available this week??
Coming out of our caterpillar tunnels, we have some lovely lettuces, red butter, red leaf, green oak and green little gem. We also have lettuce mix and spinach. From the outside fields, we have greens, lacinato, green curly, red and siberian kale, chard and collards. The leaves of the greens are too small to bunch (see photo above) but not too small to eat, so we are bagging them this week. We are also picking the last of our beets. From our storage rooms, we have yellow and white potatoes, red and yellow onions (both varieties are equally good for cooking and storage) and winter squash, butternut, tetsukaboto and sunshine kabocha.
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Harvesting is sometimes dangerous! George actually drew blood!
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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. |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” Doug Larson
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Best bacon in the world is Benton’s. Chefs in Paris France serve it, and you can get it in Waynesville from the Sunburst Trout store, not to mention their trout, of course. If you can’t make it there; bentonscountryham.com. The store is South of Knoxville and is a true shrine to remarkable pork products. Well, worth a visit. Our clothes smelled like smoked pork for days after visiting.
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We believe Benton’s does not affect life expectancy. One might even live longer. Mind you, this is not an official statement from Full Sun Farm.
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Lots of greens remain at the end of this great season. A season that has had variety and availability as never before. For this bounty, we should be grateful, especially to all of our farmer friends.
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Chard is still around. It works really well in salads, just chopped or torn into pieces and using your favorite dressing. Chard also makes for very tasty slaw using whatever slaw recipe you like. We like a bit of sugar and vinegar in ours.
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If you haven’t found it yet, there is a new cheese shop in the South Slope called South Slope Cheese Company. The smoked English cheddar is divine. These’s a huge cheese selection as well as wines and nice snacks.
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Gratitudes shared over Thanksgiving dinner.
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Thank you for reading. Hope to see you at market!
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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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