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| News from the farm…Here we are at the end of April enjoying the slightly warmer days and getting the farm ready for big changes in the next 3 weeks. It seems that Spring has just recently arrived, but we’re starting to think about summer now. We’ve planted and sown the last of the spring crops and are preparing fields for the big plantings that come in mid-May; winter squash, peppers, basil, eggplant & tomatoes. It’s been an interesting and challenging time for all. For the farm, it’s been a challenge to try to accommodate a new system and satisfy an increase in demand for our produce. Our farm plan comes together in December & January and our first seeds are sown in February. Most crops take at least 8 weeks to mature from seed, so turning this whale of a ship is a real challenge. We have made a few changes on the fly that we hope many will appreciate. We’ve added snap peas and green beans back into our line up. Let’s hope they both produce well! The last member of our crew has arrived, Julianna from Charlotte. So we’ve got lots of hands to get the work done, warmer weather on the way, and plants in the ground or waiting in the wings to be planted. May should be a great month of fresh vegetables! OH! and as many of you know and will soon experience, the strawberries have started! Check this out: Our friends and fellow farmers Aaron and Anne Grier at Gaining Ground Farm have started a new project: WE GIVE A SHARE Beyond CSA. Aaron writes: Individuals purchase a farm share that allows the farm to raise food for The Southside Kitchen to cook into meals for people living in affordable housing. 3500 meals per week. Support Local Agriculture, Support Community Members in Need. Share donations are tax deductible. The framework we build this year will allow for this sustainable program to expand and last for years to come. They are about 3/4 of the way to their goal. Check out their website www.wegiveashare.org The North Asheville Tailgate Market will open MAY 2nd!!! There will be restrictive measures in place to help protect vendors and customers alike. So starting this coming Saturday, May 2nd, the Saturday pick up spot will be at the NATM on the UNCA campus 8am -12pm. We will be taking pre-orders and possibly bringing extras to sell at the stand. |
| What’s Available This Week Strawberries are starting to come in. Pray for some sunshine to bring out their sweetness. Lettuce mix and head lettuce, red leaf, green oak, spinach, radishes, a good amount of kale at last. The ranunculus are finishing up but the peonies are coming in strong, just in time for Mother’s Day. Spring onions, honey, plants starts of tomatoes, cucumbers, squash, lots of flowers including scented geraniums and a good mix of culinary herbs. The last frost date for Asheville is fast approaching (it is usually right around Mother’s Day) so this is a great week to get your garden beds ready for some planting!Go to Store  |
| 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 recipes offerings will appear here each week. We have lots of herbs, including some swell basil, and other nice garden plants. Basil will grow all summer. Find a spot that has a half-day of shade. It’s almost time to put in your herbs and veggie plants, don’t be in a hurry. Early May is perfect. Storing Kale – Kale is quite hardy but it will wilt. Kale keeps for a week or more if washed, dried, wrapped in damp paper towels and put in an airtight bag.For lettuce – Lettuce wants air so it can be washed, dried and wrapped in damp paper towels and stored in a bowl in your refrigerator. A salad spinner works best for drying kales and lettuces. Here’s a dressing for sturdy leaf lettuce, like romaine. You can mix in softer lettuce as well. The lettuce, scallions and vinegar make for an interesting taste. From Edna Lewis. Serves 4 or 5 ¼ vinegar2 tsp. sugar¼ tsp. salt and black pepper to taste1 quart or so lettuce leaves, broken up4 or 5 scallions, sliced thin with some green top added Put everything in a bowl or jar and whisk or shake until the sugar dissolves.  Stay home, stay safe, like these little baby birds! This nest is in our ranunculus patch. I love how they are almost all mouth. Guess we’ll have to wait to take out the plants until these little ones have flown the nest. |
| 90 Bald Creek Road |
