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What's happening on the farm right now?
Right now, the crew is out picking strawberries. I think we are having our best year ever for them, in spite of or maybe because of the vigorous pruning the deer gave them in January. We are resorting to picking everyday as we can't get through the whole patch on a harvest day.
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We are turning over the beds in the high tunnels and getting ready to plant 6 more beds of tomatoes. We've started harvesting mainly from our outside beds so it feels like we are entering a new phase of the season.
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We are also getting ready to make a lot of bouquets for Mother's Day. We have a special extra big Mother's Day bouquet available for pre-order at the store. We are only taking pre-orders for these beauties so if you'd like one for your Mom or Mother figure (or for you!), please order them on line.
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And for some not so good news. As of right now, we don't have enough folks to do a pick up at Cecilia's Kitchen. Even though the pick up window is just an hour and a half, it is a full mornings work and we are already asking our apprentices to work every other Saturday at the NATM. If you don't want to deal with the crowds at North Asheville, I recommend picking up at the River Arts District Market on Wednesdays. If Saturday is your day though, I would try coming right at the end of market. It is usually quiet then. No matter what time you come, remember that you don't have to wait in line. Just come up to the check out and we'll grab your box for you.
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The cover crop is ready for mowing!
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What's available in the store and at market this week?
STRAWBERRIES! FLOWERS! Lettuce mix, green oak leaf lettuce, red butter, romaine, red leaf lettuces, bunches of green curly kale, rainbow Swiss chard, black kale and red russian kale, spring onions, radishes. Our full line up of summer plant starts is on line now.
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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.
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PLEASE NOTE: This week, Saturday May 7 is UNC Asheville graduation and the NATM is moving to the Salvage Station on Riverside Drive for one day only. Hours are the same. 8am until noon.The parking is easy there and it feels kind of festive to be in a different location for a day.
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John's Recipe of the Week
“You are what what you eat eats.” Michael Pollan
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OLIVE OIL - We use extra virgin for everything. One can use oil like Bertolli for the skillet and where the oil is not a big taste feature. At the store, California Extra Virgin and Colovita are strong, where oil taste is important. Here, we choose a Greek oil from the Asheville Wine Market that we buy by the gallon, Therapni. An excellent oil it is, and while buying the oil one can shop for the great wine the store offers along with wonderful wine advice. There’s lots of great wine in the $15 to $20 range.
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STORING YOUR GREENS – We have good luck wrapping our lettuce, kale and other greens in damp paper towels, bagging them and then keeping them cooled. Works for parsley, cilantro and other leafy greens as well. Good for a week or more.
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GARLIC DRESSING – Another favorite at our house, from “The Silver Palate Cookbook.” This is nice on massaged kale too.
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1 tablespoon granulated sugar
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1 tablespoon chopped garlic
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1 cup of good quality olive oil
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Combine everything but the oil in your processor bowl and process briefly.
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With motor running slowly dribble in the oil.
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Correct seasoning and store. Plan to use this right away due to the egg. You can stretch it in the refrigerator far a few days.
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One more crazy strawberry pic. How does this happen??
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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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