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What's happening on the farm right now?
Our last frost date is just about past and so we uncovered our summer squash plants and found lots of little baby summer squash. With the "all clear" on the frost, we are ready to plant plant, plant. Eggplant, peppers, another round of squash and cukes, more lettuce, all the winter squash, our first big round of field flowers, our third round of sunflowers, more cilantro. The greenhouse is clearing out.
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With the help of two new crew members (picture below), we got the rest of our tunnel tomatoes in and can start the process of trellising them next week. We are excited to welcome to the farm, Taylor, in the front, who comes to us from Winston-Salem and Misha in the green here from Ohio. Sophia (the third person in the photo) and I were surprised to realize she's been here almost two months and is now a seasoned old-hand. We are up to three apprentices this week, since one of our previous interns has moved on.
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Getting the tunnel tomatoes nestled in
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What's available in the store and at market this week?
While they are slowing down, the strawberries are still plentiful. We have them listed on line and should have good amount at market on Saturday as well. I made some good strawberry-rhubarb jam last week and John has a good recipe for just plain strawberry below. I think I would have two quarts on hand when you start the recipe then you'll have some to eat as well.
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The head lettuces are looking lovely, green oak, red butter, red leaf, romaine and little gems. The green kale is off the charts gorgeous and we have Swiss chard and black kale available as well. Spring onions are bulbing up and are still tender and fairly mild. We have lettuce mix in abundance. The ranunculus are coming to an end. This is their last week but the snapdragons have arrived in style and the peonies look like they are just about to all bloom at once!
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We have just about past our last frost date and the soil is nice and warm. Now is a great time to plant your heat loving peppers, eggplants, basil, summer squash, cucumber and of course tomatoes. We have a great selection of all of these.
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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, 9m until dusk. Remember: 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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John's Recipe of the Week
STRAWBERRY JAM - Thanks Allrecipes and Joy of Cooking. This is a no pectin recipe that has three items. A quart (4 cups) ripe strawberries, 4 cups sugar and lemon juice, a fourth cup or so. It should take about 20 minutes to prepare and about 20 minutes to cook. Figure on 4 to 6 half-pint (one cup) jars.
In a large bowl, crush the berries until you have four cups. In a saucepan, place the berries on the bottom and cover with sugar and the lemon juice. Cook on low heat until sugar is dissolved, stirring often, and then turn up to high heat and bring to a rolling boil, continuing stirring. WATCH OUT FOR STICKING AND BOILING OVER.
The jam is done when it is thick, at 225F if you measure. It is ready to jar when you tilt the pan so you can see the bottom and the jam wants has a tendency to set. You can also place plates in your freezer for 10 minutes. Then put some jam on the plate, returning it to the freezer for a minute. Run you finger through the jam and if it doesn't run back together, it is ready. Are these methods foolproof? Nope. We just hope for the best and end up with jam or sauce. Sometimes, some of each.
Transfer to sterile jars, leaving a 1/2 inch or so headspace and seal. After the jam is cool, you can place it in your refrigerator. We prefer the traditional hot bath canning style here, and then put the jam on the shelf.
Tips - For some reason it is not OK to double a jam recipe. When filling, use a wet towel to wipe the mouths of the jars so there is a good seal.
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Wedding three lovely rows of carrots
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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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