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What's happening on the farm right now?
More freezing temperatures! More planting! More sowing seeds! And, drumroll please, ripening strawberries! We have been covering and uncovering these babies since sometime in February and it looks like it is going to pay off. We have our first few quarts in the on-line store now. If you miss them this week, don't worry! There will be a lot more next week.
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It feels like we have gotten our plantings a little bit backwards. We got in our first round of warmth-loving tomatoes (see photos below, they are in a plastic tunnel, hooped and double covered!) and squash and cucumbers before we got out our cold hardy onions and potatoes. The onions we just finished up today, five beds of our favorites, talon, rossa di milano, a sweet vidalia type and a red Spanish onion. We are hoping the ground dries out enough for the potatoes to go in either Thursday or next Monday.
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What's available in the store and at market this week?
The ranunulus are off the charts gorgeous this year. Don't miss out. We have plenty of lettuce mix, our first bunches of green kale and swiss chard. Also some more radishes, turnips and spring onions. Strawberries!
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Please note: Pick up options for this coming Saturday are at the North Asheville Tailgate Market 8am until noon and out here at the farm. New policy: You don't have to wait in line at market! Please come to the check-out table and we will quickly grab your box for you. Unfortunately, we can't yet do the Cecilia's pick up since we are short on helpers. We will be offering pick up at Cecilia's starting, next Saturday April 30.
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John's Recipe of the Week
Today we have a guest recipe writer.
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This is from another dear friend, Cathie Osada, who has sold next to me at the North Asheville Tailgate Market for the last 25 years! She sells delicious honey, baked goods and lovely handmade beewax candles. She is pretty well into her eighties now, doesn't look (or act like it) at all and still attends the market almost every Saturday.
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I have just cut and pasted from an email she sent me back in 2010 so you can enjoy her funny asides.
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"Here is the recipe which goes back in the German family of mine and almost the same identical recipe in the Polish family of Ed's. In fact I made it when both families came for dinner for my first meal. Only one problem - the new bride did not wash the spinach enuf so everyone was crunching some dirt.
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The good results of this recipe is that it was mine and my siblings favorite and the same goes for all my kids.
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Recipe: For approx 2 bunches of your chard (remove stems) or equal amounts of spinach. (do not remove anything - except for the dirt)
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Steam the chard/spinach until fork tender in a very small amount of water. Drain - but we always used the spinach water for soup or just to drink it. .
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Sautee onion in butter or olive oil or a mixture of both. 1/4 cup onion for the amount of chard/spinach should do it unless you like more or less onion. At this point, the gramma's would add a little flour to thicken it. I do not do that anymore.
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Now add the chopped chard/spinach to the onion mixture - salt and pepper to taste. Now after it is nice and hot add enuf sour cream and stir into all this. Do not overheat as it all becomes runny.
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The sour cream is what does it for this recipe. (Start with about 1/4cup of sour cream)
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My brother is visiting and I caught him and Alex mid-ride and corralled them into helping with the tulips harvest. ; )
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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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