This weeks’ share contains: 2 small heads of lettuce, 1 head of frisee endive, 3/4 pound spinach, 1 bunch of shallot scallions, 1 bunch of garlic scapes, 2# each of Murasaki and Burgundy sweet potatoes, 2 pints of strawberries, 1# Tuxepeno grits.
The grits are ground from corn we grew last summer. They are not quick grits…use the ratio of 4:1 water to grits and allow at-least 20 minutes cooking time.
Garlic scapes are the flowering tip of the plant that we remove so the bulbs will develop larger. Use them as you would garlic for a mild garlic flavor. They are good pickled as well. The shallot scallions are young shallots. Use them as you would an onion scallion. The bulb part diced and soaked in red wine vinegar makes a great base for salad dressing.
The frisee endive is very mildly bitter and makes a great addition to fresh salad. It is also good added to soup just before serving, so that it wilts but doesn’t get overcooked.
The sweet potatoes are from last falls’ harvest. If you scrape the skin with a knife you can tell which is which. The white-fleshed ones are the Murasaki. They are less sweet, more starchy and have a slightly chestnut flavor to them.
When you come to pick-up, please bring a bag or basket of your own to unload your vegetables into.
The first share of 2020 includes: 1 pound of “Turkey Red” flour, 3/4 pound kale, 1 small head of lettuce, 3 green garlic, 2 &1/2 pounds carrots, strawberries.
The flour was grown on our farm last year and milled by Farm and Sparrow. It is a hard winter wheat, freshly ground, great for biscuits, pie dough, bread, pancakes. The strawberries are not the sweetest this week because of all the rain but still plenty good. Green garlic is immature garlic. It is milder than cured garlic and can be used in any place that you want garlic. I will attach some recipes below.
Green Garlic Soup
3 stalks green garlic, 1/2 pound potatoes, 2 medium onions, 1/4 pound unsalted butter, salt, 2 quarts chicken or vegetable stock.
To prepare the garlic, trim away the root end and cut away any tough upper parts of the leaves or stalk. Wash if needed. Cut the clean garlic into thin rounds. Peel the potatoes if desired and cut into half inch cubes. Peel and dice the onions. Melt the butter in heavy bottomed pot, add the onion and cook until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes then pour in the stock and bring to a boil. Lower the heat to a simmer and cook until the potatoes are tender. Check for seasoning, add salt and pepper. Serve rustic and chunky or pureed. Both are great.
Elaine Gaines’ Pudding Cake
Our family CSA is filled for the 2020 season. With help from some dear friends we have launched a new program! We are calling it We Give A Share Beyond CSA. Individuals purchase a farm share that allows us to raise food for The Southside Kitchen to cook into meals for people living in affordable housing. 3500 meals per week.
Similar to a CSA (Community Supported Agriculture) subscription where memberships enable participants to receive a regularly scheduled box of fresh produce and other farm offerings, We Give A Share offers supporters an opportunity to buy a nominal “share” of the farm dedicated to growing specifically for the Southside Kitchen .
We will deliver fresh organic produce to the chefs at the kitchen weekly so their community meals are as nutritious and delicious as possible. Deliveries will be limited types of vegetables but in large volume in order to provide the kitchen with efficient and productive usage.
Shareholders will receive weekly newsletters about the farm and what’s being produced, delivered and cooked at Southside Kitchen.
Sign Up at
The last share of the regular season contains: 1 bunch each of orange and purple carrots, 1 pound broccoli, 2 heads of tom thumb lettuce (tiny), 1 pound gretel eggplant, 1 large red tomato, 4 pounds burgundy sweet potatoes, 2 pounds red onions, 2 bulbs garlic.
Still a little bit of hot summer crops going to ease you into fall foods. The sweet potatoes are ready to eat but will also keep for a long time. They are best kept in a dry, warm place. Counter top or cabinet by fridge or stove are good places. The purple carrots are yellow inside and make a beautiful salad when cut lengthwise.
Thank you for being a part of our CSA this year! We hope you enjoyed it. It gives meaning to our work to be growing food for you!
Saute 1 red onion, thinly sliced, and 3 cloves of garlic in olive oil until translucent. Slice the eggplant into rounds with the peels on and add to the onions. Continue to saute until eggplant are soft. Add 1 diced tomato and 1 teaspoon greek oregano and cook 5 minutes more. Puree all together and return to the pan. Salt and pepper to taste. We like toasted fennel seed in this as well. Let it cook all together, adding a little red wine or water to keep it from burning, for 20 minutes or so. I like this sauce over pasta with canellini beans or over mashed potatoes or baked sweet potatoes.
Those of you who are buying another 4 weeks, we’ll see you next week. Those of you who have credit to spend can do so until the Saturday before Thanksgiving at the North Asheville market and/or RAD market until November 6.
2nd to last share of the regular season contains:
1 pound broccoli, 3/4 pound kale, 1 pound Romano beans, 2 kohlrabi, 1 bunch carrots, 1 bunch hakurei turnips, 1 bunch radishes, 2 butternut squash, 2 pounds potatoes, 2 bulbs garlic.
We have had a little rain here to help these fall crops along. Hopefully the predicted cooler temperatures arrive end of the week and we can breathe a sigh of relief. Next week you will get sweet potatoes!
Kohlrabi, Turnip n’ Carrot Slaw
2 kohlrabi, peeled and grated
several carrots, sliced thinly on the diagonal
several white turnips, either grated or thinly sliced
the greens of the turnips, washed and sliced into thin ribbons
1 small red onion, thinly sliced
1 clove garlic, minced
Dressing: 1/2 cup sour cream, 1/3 cup extra virgin olive oil, 2 cups red wine vinegar, 1 &1/2 teaspoons of chili powder or berbere or cumin, 1/2 tsp salt, black pepper.