Last Saturday, July 1st, was our 1 year anniversary with the Glorious Jackson County Farmer's Market, and we did something that we've never done before: We SOLD OUT. And I mean of everything. We have come close a few times in the last year, but last week marked a new milestone for us. I'm so grateful for our community. Jackson County might not be the most populous area in NC, but I'd venture to say that our passion for locally and sustainably produced food is hard to beat! Thank you so much for your support, and your endless curiosity! We look forward to continuing our small part in feeding the good people of WNC.
I love that gigantic pile of radishes. So colorful! This was our last harvest before our most recent planting succumbed to the heat and bugs. We'll be back in radishes in about a month.
Our signature salad mix is a collection of full-grown leaf lettuces. A mature leaf has more flavor, more texture, and better shelf life than a baby lead. It's stayed fresh for up to two weeks in our fridge.
Five days worth of squash and cucumbers. I love all the different colors and shapes!
A cluster of indigo kumquats on the vine. We are growing this particular variety especially for one of our Chefs.
I'm happy with the trellising technique we're trying this year, so far! Tomatoes are happy, so I'm a happy mama. <3
Block C is filling in nicely. (Click on the picture to see a larger version!)
These carrots got a pretty intensive weeding a while back. They've really bounced back! I'm hoping we'll have these ready in a month.
We have soy bean pods! They're pretty small yet, but it won't be long!
A handful of new potatoes. This particular strain has been grown by our neighbor's family for generations. I seem to be losing the battle against the forest this year. Unfortunately, our potato crop will most likely be a small one. A lot of these are destined to be seed crop for next year.
Look what I found growing near our upper garden: Wild blackberries!
Are you starting to wonder just what the heck to do with squash and zucchini? One of my favorite preparations is to stuff it! You're really only limited by your imagination. And this is also a great way to recycle odds and ends leftovers you might have lurking in your fridge. This works for any type of summer squash you might have on hand.
With long squash, cut in half lengthwise, and with a spoon, scoop out the seeds down the center. For patty pan type squash, simply hollow out the stem side of the squash. If you have a more rounded patty pan, you might want to cut a small slice off the bottom, so that it doesn't wobble around. For a faster cooking time, after this step, you can blanch your squash in lightly salted boiling water for 5-8 minutes, depending on the size/thickness of your squash.
Now, the fun part! After seasoning the inside of the squash with salt and pepper, stuff your squash with whatever you like! I've done squash with "enchilada" filling and then served it with a really simple avocado sour cream. We recently stuffed our patty pans with pork and goat cheese, then drizzled with balsamic reduction. I bet they'd be wonderful stuffed with beef, tomatoes, and brown rice.
Happy eating! <3
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