|
|
News from Farm:
We finally got our hard frost and all the tender plants and weeds are shriveled and brown. It is a relief when those pesky late weeds that you left because they were going to get frost-killed soon any way, finally do get killed. They always seem to hold on longer than I expect.
|
After those few cold mornings, we are back to 70 degrees days with blazing sunshine. We are enjoying this weather and the seemingly extra long fall while it lasts and loving being out doing fall garden chores in the heat. Today's chore list included planting a small patch of garlic, digging dahlia tubers (below) and pulling up flower trellis. Yesterday we covered a good number beds with 2 huge pieces of plastic to protect them from the winter rains and keep them from getting weedy. These are the first beds that we'll plant into next spring. The rest of the week we'll spend getting ready for Saturday's market, harvesting, washing and prepping produce. With just the three of us on the farm, it is a good thing that the chore list is relatively short because we don't get nearly as much done!
|
A note about CSA credit: CSA credit rolls over until the next season. The discount code is good for one season only.
|
|
A reminder: We will be delivering to Cecilia's until November 20th, the Saturday before Thanksgiving. Our last delivery and market at North Asheville Tailgate Market is December 18th. The NATM December market hours are 10am until 1pm.
|
|
|
|
|
|
|
|
|
What's available this week??
Frost-sweetened greens, kale, chard and collards. Tender lettuces and lettuce mix. Loose beets with no tops, parsley, red and yellow onions. We are done with the sweet onions but both these onions saute up as sweet as anything. Purple daikon radishes. Potatoes, white, yellow, red and pintos. The whites are the best for mashing, the pinto for frying. Winter squash: the sunshine kabocha are great for pumpkin pie with their sweet, dry, bright orange flesh and if you miss some of the skin, it is orange too and won't show. Butternut, full sized and mini. Testsukabuto and angel hair spaghetti. Popcorn. We're not listing hazelnuts this week as we figure out our supply but there may be some at market. And don't forget the ever lovely cabbage!
|
|
|
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. |
“Food for thought is no substitute for the real thing.”
|
In many parts of the world people eat what is in season because they don’t have a way to store fresh food. Our friends who follow Chinese food ways, switch to root vegetables this time of year as they think eating what is in season balances the body and mind. So enjoy your potatoes, carrots, onions and beets.
|
|
SOUR CREAM AND ONION PIE – “The Enchanted Broccoli Forest” by Mollie Katzen. Author of the Moosewood books, Mollie Katzen probably was a large part of most of us seeing, for the first time, a vegetarian cookbook. In the vegetarian world, her work changed how all of us eat and still does. A great gift idea for anyone who likes to cook, vegetarian or not.
|
This has more steps than usual, but it is worth it!
|
You will need a piecrust.
|
|
3 cups onions, thinly sliced
|
|
Melt butter in a large skillet and add onions, salt, mustard, and lemon juice. Cook stirring, over medium heat until onions are soft. (5 to 8 minutes)
|
Sprinkle on the flour. Turn heat to low. Stir constantly, and cook another 8 to 10 minutes, adding water to prevent sticking.
|
|
¾ cup firm yogurt, like Greek
|
|
1 egg yolk (save the white)
|
|
2 tsp. prepared horseradish
|
|
Lots of black pepper, you be the judge
|
|
1/3 cup grated Swiss or cheddar cheese
|
Beat together all these ingredients, except the egg white, until they are well blended.
|
Paprika, the sweet kind, unless you’re feeling daring
|
|
Brush the egg white into the pie shell.
|
|
Combine the two mixtures and stir really well.
|
Pour the filling into the crust; sprinkle the top with caraway seeds and paprika and bake at 375f for 45 minutes or so.
|
|
|
George often comes down to visit us in the fields. Here he is helping plant the garlic.
|
Thanks for reading and best wishes.
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
