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What's happening on the farm right now?
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We were caught by surprise by the amount of rain on Monday evening and Tuesday. We had anticipated a quick shower Tuesday morning and had big plans to plant our onions and potatoes. With this job, you learn nothing if not how to pivot and switch directions quickly. So we ended up having another productive day in the greenhouse, sowing seeds and stepping up peppers and flowers. This morning we planted out our first round of summer squash and cucumbers. They are hooped and covered and will have about week of nice warm weather to settle in. Fingers crossed these beds will be producing squash and cukes by the middle of May.
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What's available in the store and at market this week?
Gorgeous bouquets for your Easter and Passover celebrations this week end. If you prefer to design your own arrangements or just to keep things simple, we have lots of straight bunches of rununculus and anemones as well. Lettuce mix is back and we have lots! We also have radishes, salad turnips and spring onions. Spring vegetable starts as well as squash and cucumber plants (since we just planted out ours), herbs and a few flowers.
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In addition to all of the above, at market on Saturday, we'll have tulips, spinach, green garlic and the last of our onions.
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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 April 30.
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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.
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“Cheese is milk’s leap toward immortality.” Clifton Fadiman
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Radishes. They came from China and worked their way West. In Rome, Radishes were an important food. The seeds arrived in America from England and appear in cookbooks around 1800.
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There is a great deal one can do with them, outside of salads, which is what most of us know about radishes. They keep best in plastic bags in the refrigerator.
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They are good in potato salad.
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Grill them until they are charred and eat, or add to dishes you’re making.
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Radishes can be sautéed in butter until tender, 10 to 15 minutes or so.
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Don’t forget the greens, if you can get them. Wilt them down in a skillet with butter. Add a bit of lemon juice and eat.
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Here’s a slightly fancy radish salad that’s not a lot of work.
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3 Tablespoons unsalted butter
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1 ½ pounds radishes with their greens If possible (about 3 bunches)
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5 scallions cut in 1-inch lengths
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Dill, dried to taste or 3 tablespoons if possible
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½ teaspoon grated lemon zest and 2 teaspoons of juice
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Melt the butter; add the radishes, ¼ teaspoon salt and cook until crisp-tender, 7 to 10 minutes. Stir halfway through.
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Stir in scallions, capers, garlic, pepper and 1 tablespoon of butter and cook until scallions are wilted. About 2 minutes.
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Stir in dill. lemon zest and juice. Put in a dish and serve.
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So happy to see these little spring beauties in the pond.
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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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