Saturday, January 21, 2017

2017 CSA Sign Up!

CSA Information and sign up for 2016 

 

      CSA Starting to fill up, Meeting is not required to reserve your spot.  But we still would love to see you!


We offer a wide variety of vegetables each week that are all grown in accordance with organic standards.  More info about our farm is on our website:  www.gaininggroundfarm-nc.com
  
Examples of weekly boxes, Regular and Small, from years past are posted as you scroll through this blog.

Hey All Happy New Year!  We have been placing orders with seed companies, lining up fertilizer and potting soil shipments, and reviewing this past season.  We have been critical through the years of so many aspects of our business of growing food.  The way we have been operating the CSA has been a main topic of conversation this fall and winter.   The CSA model is very important to our farm and we want to continue to improve on it.  It is a commitment on so many levels for both the farmer and the member.
     2017 CSA:
We want you to feel a connection to our farm and us a connection to you.  We feel that the best way to achieve this is by sharing the physical place/space with you.

All members are strongly encouraged to attend one meeting held at the farm before the season starts.  The meeting will be structured in order to keep it short and sweet, then with time to walk around.  Many of you have been to the farm in the past, many have not.  A lot has changed and we want to show you where and how your food is grown.  We are proud of what we are doing here and want you to experience it as well.  The meeting will be a chance for us to hear concerns from members, show you around the farm, and meet face to face before the season gets started.
     The 4th Thursday of every month we will be hosting a potluck.  Come and lets share the food that we collaborated on producing together.  
  
We will not be doing substitutions, or packing special boxes.  Instead, we will have an exchange box at market where members will be able to take something they want more of, and leave something that they do not desire.  Those of you with food intolerance/allergies will need to choose a market pick-up in order to utilize this system.
There will be 1 share size this year.  Slightly larger than the small share of years past and a bit smaller than the regular size.  This means that all boxes will include 7 to 10 types of vegetables per week picked at the height of their flavor and freshness.  The CSA will still be 22 weeks and the cost will be $450 ($20/week).  This means that your box will contain at least $20 worth of veggies and often a good deal more.
We hope theses changes are something that works for you and that we can continue to grow food for you.  We hope that these changes make for a more meaningful experience for all of us.

CSA SHARE OPTIONS
We offer 1 share size for the 22 week main season share:

Full Season Share:
The box will include 7 to 10 types of vegetables each week.  It is difficult to say for certain how many people this will feed because everyone's eating habits are different.  Generally though, this will feed 2 adults and a child most of your vegetables for a week.
It last 22 weeks starting May 10 and ending October 4. (Saturday pick up starts May 14 and ends October8.)

Full season share $450


Extended Fall Share:
This share provides 5 boxes from October 11 thru November 8.  Fall crops include carrots, beets, leeks, spinach, greens, sweet potatoes, shallots, winter squash, Irish potatoes.  Most of the veggies in these boxes will store into the holiday season.  You can sign up for this now or in early fall.

Fall share: $150



Pick-Ups:
Wednesdays:
River Arts District Market, (All Souls Pizza Parking Lot, Clingman Ave)) 2 to 6 pm.
Catawba Brewery, (32 Banks Ave Downtown Asheville) 4 to 10 pm

Saturdays: (limited number of pick-ups)
North Asheville Market, (UNCA Campus) 8 am to noon


Payment:
     Down payment of 1/2 the total is due upon registration.   Please include a contact number, email addresses for share members who want to be on the mailing list, a snail mail address, and pick-up preference with your payment!
Payment can be made by check to:

Gaining Ground Farm,
298 Sluder Branch Rd.
Leicester NC 28748


Thanks for supporting our farm and please feel free to email Anne at gainesground@gmail.com or call at 828-545-2362 with any questions!
                                       
                                     www.gaininggroundfarm-nc.com

Wednesday, October 5, 2016

October 5 or 8 CSA

This is the last share of the regular season for this year.  Thank You Thank You Thank You for seeing us through another year on the farm.  It has been an ever-so challenging one on multiple fronts but we have still eaten well I think.
Your share this week includes:  1 long island cheese pumpkin, 2 pounds of strawberry paw potatoes, 1 small fennel bulb, 1 head of red bibb lettuce, 1 head of frissee endive, 1 bunch of collard greens, 1 head of garlic.

The pumpkin will keep up until january or so and will continue to get sweeter if it sits until november sometime.  That being said, we did bake one and make a pie with it this week and it is quite tasty right now.  These pumpkins also make great soup.

The endive, red bibb, and baby fennel are really good combined in a salad with a simple red wine vinaigrette.
The collards are tender and require only a short cooking time.  They are good with quinoa, sweet peppers and red onions chilled or warm.

Wednesday, September 28, 2016

September 28 or October 1

This is the second to last box for the regular season share.  For Wednesday pick-ups, next Wednesday, October 5 will be the last box.  For Saturday pick-ups, Saturday, October 8 will be the last box.  Those of you who bought the extended share will just carry on for 5 more weeks.

Shares this week include:  4 pounds of Covington Sweet Potatoes, 1 pound of kale, 1 pound of green string beans (need strings pulled off), and 1 pound of yellow onions.

Yes, there are a lot of sweet potatoes in your share.  They will keep for months.  And they will get sweeter with time.  So, no hurry to eat them.  And, I know you've been getting a lot of onions.  These will keep also for months.  Keep them in a cloth bag or no bag at all in your refrigerator drawer.

We are having a difficult September in terms of crop diversity.  It has been really hot and REALLY dry.  Many of the things we planted for this month have died, done poorly, or succumbed to disease...I know excuses, excuses.  But true ones.  Sorry your boxes have been a little redundant and this weeks is only 4 different items.

We did get a much needed rain Monday night that has made the future look bright again.  It was nice splashing around in muddy paths harvesting yesterday.

Wednesday, September 21, 2016

September 21 or 24

Fall is upon us!
Share this week contains:  2 pounds of nicola potatoes, 1 pound of red onions, 1 garlic, !/3 pound of spicy baby greens, 2 mini heads of romaine, 1 bunch of beets, 1 bunch of dill.

Storage:  everything but the garlic needs to be refrigerated.

Nicola potatoes make great potato salad with fresh dill and red onions.
Spicy greens make a great pesto with garlic, lemon juice, olive oil and salt.
Roasted beets, roasted beet greens, and romaine lettuce make a great salad with sherry dijon dressing.

To roast the beets, cut them in half or quarters depending on their size.  Toss with olive oil and salt and pepper.  (don't peel them!)  Roast in 425 degree oven until soft and a little shrunken looking.
To roast the beet greens, pull them away from the stems, tear into the size you want, toss with olive oil and s&p, spread in a thin layer on baking sheet and roast at 425 degrees for 5 to 10 minutes.  Chill the beets and greens.  Make the dressing.
Sherry-Dijon Vinaigrette
2 T cooking sherry
6 T red wine vinegar
1 shallot, thinly sliced
2 garlic cloves, quartered
1 tsp salt
2 tsp dijon mustard
black pepper
3/4 cup extra virgin olive oil
Wash the romaine lettuce and spin out the water.  Combine beets, beet greens, romaine, and dressing.  Toast sesame seeds and sunflower seeds and top the salad with them.


Wednesday, September 14, 2016

September 14 or 17

Share contents:  3/4 pound okra, 1 pint edamame, 2 small heads of lettuce, 3/4 pound sweet pepper, 1 butternut squash, 1/2 pound shallot.

Y'all, we are having a difficult day of people with the flu and so are short handed.  I will try to get back to this blog and put some recipes on.  I know I said that last week too...
We dug 1 variety of sweet potatoes so you'll get those in your share week after next.

Wednesday, September 7, 2016

September 7 or 10

Share this week includes:  1 kabocha squash, 2 pounds of satina potatoes, 1 pound of sweet peppers, 1 pint of edamame, 2 pounds of onions, 1/2 pound of garlic.

Storage:  squash and garlic can be kept on your counter out of direct sunlight.  Peppers can be kept out too if you're going to eat them in the next couple days.  The onions can be kept out but will keep longer in the fridge (up to 2 months) and they don't burn your eyes as much when you cut into them if they are cold.

For the next couple weeks, we are in a lull with harvest.  The high temperatures of late July combined with the rain made it impossible for us to seed and plant for a couple weeks so now is when that is felt.  Your box this week and next will have a lot of vegetables that you can use over the next few weeks.  The garlic will keep until the new year if you keep you it in a dry, dark, cool place (not the refrigerator).  The kabocha squash is good now but will be great in 2 to 4 more weeks.  It is great baked and eaten plain but also makes a delicious pie.


Wednesday, August 31, 2016

August 31 or September 3

Share this week includes:  1 pint of roma tomatoes, 1/2 pound okra, 1 pound yellow onions, 1 butternut squash, 2 pounds Nicola potatoes, 2 small fennel bulbs, 1 pound red beets, 1 pound of october beans.

Storage:  Beans, if you're not going to eat them today or tomorrow, should be transferred to a paper bag so they don't get moldy.  Everything needs to be refrigerated except butternut squash and onions.

For Wednesday RAD market pick-ups, Amy will now be the one at our stand.  She asked that you peek around and tell her who you are and she'll check your name off for the week.

Hot peppers are still coming in so if you'd like some, please help yourself!

The october beans are typically a dry bean similar to a pinto.  When fresh, the green ones can be strung (like last weeks' beans) and snapped.  The ones with the yellowish pods and pink stripes need to be shelled ( don't eat the pods on these as they are rather tough).  I love these beans cooked with onion, salt and pepper.  I also love them stewed with okra and tomatoes.  Following is a link to a recipe.  I would substitute fresh october beans for the kidney beans and fresh romas for the canned tomatoes and sauce.  Also, I prefer just oregano to the italian blend of herbs and fresh hot chilis to chili powder.
A recipe for Okra -Bean Stew

The fennel and beets are good together in a salad.  Grate the beets, thinly slice the fennel bulbs up to where the leaves start, combine with some thinly sliced red onion, 1 T lemon juice, salt and pepper to taste, a drizzle of extra virgin olive oil, and fresh parsley.  Let it sit for 30 minutes at room temperature before eating.

The butternut squash is ready to eat but also will keep a few weeks on your counter.  We are having some difficulty with rot in the stored winter squash.  This is because of all the rain a couple weeks ago keeping the plants and fruits wet for days on end.  Keep an eye on your squash and if you see any signs that it is starting to rot, cut that spot out and cook it immediately.  If you don't feel like eating it now, you can freeze the cooked squash to use later.