Tips for storing your storage vegetables

In opting for the storage box(es) you are receiving:

1/4 bushel of Satina potatoes, 1/8 bushel of Purple Sun potatoes, 1/8 bushel of Red Maria potatoes, 3 pounds of garlic, 5 pounds each of red and yellow onions.

All of these foods will keep best in cool, dry and dark locations. They will keep best separate from one another (as in not in the same box or bag). This is because they give off gases that ripen each other faster and lead to spoiling. They need to be kept where they are ventilated somewhat , so not in plastic bags! We did not wash the potatoes on purpose because they keep better unwashed. Just wash as you use them.

All of the potato varieties are great for roasting, mashing, soup. They retain all of their vitamin C in their skins so do eat the skin. The purple sun have a huge amount of antioxidants in their purple skin. In our experience the Red Maria keep the longest. To store potatoes, choose a cool, dark and dry spot NOT with the onions. If you have a basement that is a good spot. We keep them in a wooden box in our pantry. Optimal storage temperature is below 50 degrees but above freezing. If they start to sprout you know they are too warm. You can still eat them once they sprout, just knock of the sprout.

The onions and garlic will keep well under the same conditions as potatoes but separated by a few boxes of crackers or in a different cabinet. If they start to sprout it is a sign that they need to be eaten soon. I do keep a couple onions in my kitchen window to sprout on purpose and use the sprouts for green onions. Both of these onion varieties are on the pungent side and because they have less sugar in them, will keep longer. They are both great for cooking with and on the strong side for raw use.

Thank you for your flexibility and understanding in the aftermath of this flood. The vulnerability we feel is lessened by the amazing outpouring of support from our community. Thank you thank you.

August 24, 2021 post flood

Hey everybody,

The flood of last Tuesday left us with very little to sell or pack into CSA shares. There are supposed to be 6 more weeks of the CSA. Our best guess is that it will be at-least 6 weeks until we have anything but storage crops to sell / put into CSA shares. Instead of putting the CSA off for an undetermined amount of time we have thought of a few options from which you can choose one and let us know. If you choose the storage box, they will be ready to pick up at the North Asheville market on September 11. We need to hear back from you by September 1st. We will not be back at RAD market for at-least 4 weeks. We will continue to do the North Asheville market with storage crops and eventually other things as well so that is where you can spend market credit if that is what you choose.

Here are the options:

  1. $100 market credit to be spent in 2021 and a $50 gift certificate to Rhubarb.
  2. A storage vegetable box that will contain potatoes, onions, and garlic AND a $50 gift certificate to Rhubarb. If properly stored, these could last you until the end of this year.
  3. You are happy to call it a year with the 14 shares you’ve already gotten.

Until last Tuesday it has been a great growing year for us and we hope you enjoyed the CSA. We appreciate your support and truly enjoy growing vegetables for you.

August 11 or 14 CSA

Share contents: 6 ears sweet corn, 6 sweet Italian peppers, 2 barbarella heirloom eggplant, 1 pound red onions, 1 bunch gold beets, 1 gallon cherry tomatoes.

The cherry tomatoes make great sauce as well as fresh eating. They are also great dried and kept for later or eaten as snacks. We dry ours in a 150 degree oven. We cut them in half and arrange in a single layer. It takes anywhere from 6-10 hours. Definitely check on them after a few hours to be sure they’re not burning and to rotate the trays.

The barbarella eggplant is tender and makes great sauces or dips because once roasted, it purées nicely.

I hope you enjoy the sweet corn as much as we do. It does have a worm in the top of most ears but just cut the tip off and rinse the ears before cooking. We didn’t spray the corn with anything as so the worms are there.

August 4 or 7 CSA

This weeks’ share : 1 pound yellow wax beans, 1 bunch of leeks, 3 pounds of Desiree potatoes, 1 pound of gretel eggplant, 1&1/2 pounds zephyr squash, 1 quart of small roma tomatoes, 1 quart of cherry tomatoes.

This weeks’ menu might include a cherry tomato and yellow wax bean salad, roasted roma tomatoes, gretel eggplant and squash warm or cold, potato-leek soup hot or cold.

When I roast the romas, 1 cut them in half, spread them in a single layer on a baking dish, drizzle with olive oil and sprinkle with salt pepper and oregano, then roast at 450 degrees until I like how they are… approx 30 minutes. I cut the squashes and eggplants in half lengthwise and toss with olive, s and p and spread on a baking sheet. They can go in the same oven at the same time, just separate pans. You can toss them altogether afterward or keep separate. They are good warm or room temp and are tasty with some mozzarella and fresh herbs.

Our potato crop was prolific but not highest quality. We grew them in newer ground to us and had some pressure from wire worms. We tried to run thru them thoroughly but you will find some little holes in the taters. So far all that I’ve cut into are good in the middle. Please let us know if yours are not and we’ll replace them!




  • 4 cups sliced leeks – the white part and a bit of the tender green
  • 4 cups diced potatoes – old or baking potatoes recommended
  • 6 or 7 cups of water
  • 1½ to 2 teaspoons of salt, to taste
  • Optional: ½ cup of more sour cream, heavy cream or crème fraiche


  1. clean leeks very well use the whites and a bit of the green. Cut up leeks and potatoes. In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning. Use immersion blender and blend together. Add heavy cream and stir in

July 28 or 31

Share contents: 1 yellow bell pepper, 2 Globe eggplant, 1 bunch scallions, 2 pounds of cucumbers, 4 zucchini, 1 pint cherry tomatoes, 1 pound garden peach tomato, 1 pound pink brandy-wine tomato, 1 pound small roma tomatoes, 2 garlic bulbs.

The garlic is cured now and will keep for many months in a cool, dry spot (not the refrigerator).

These cucumbers make a good refrigerator pickle! Also great for cucumber salad and fresh eating. You probably already noticed this, but they do not stay crispy for long because their skin is thin. You can soak them in ice water to crisp them up.

The little roma tomatoes are great roasted and then used in salsa or sauce or eaten as an appetizer.


  • About ½ cup olive oil
  • 1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
  • 3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
  • 12 ounces onions (2-3 depending on size), cut into 1-inch cubes
  • 1 yellow bell pepper washed, seeded, and cut into 1-inch squares
  • 4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
  • 5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
  • ½ cup water
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  1. Heat ¼ cup of the oil in one or, better, two large skillets.
  2. First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
  3. Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
  4. Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
  5. Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
  6. Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
  7. Let the ratatouille rest for at least 30 minutes before serving.


This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed, so they keep their shape and texture. If you prefer, though, you can put all the cubed vegetables into a casserole and top with the seasonings and water. Ratatouille is excellent reheated, and superb cold as an hors d’oeuvre topped with small black olives and olive oil.

If anyone still wants a 20# box of sauce tomatoes there are plenty again this week. Email me and I can make one for you to pick up!