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Posts Tagged ‘Full Sun Farm’

sandwich after tailgate 1Fresh + ingredients you won’t find in grocery stores. That is the beauty of our tailgate markets. My sandwich ingredients from today’s tailgate market:  ripe purple tomatoes, crispy white cucumbers, and pan-roasted Italian sweet pepper on a bed of sweet basil, and from the grocery store – organic cream cheese, balsamic vinegar, and local artisan bread.

Yes, you can buy basil and purple tomatoes from the grocery store, but are they this fresh and from people who farm in our neighboring counties? People with kids that they are raising. People with land payments. People we know. Will my meager purchases help send their kids to college? Well, no, not exactly. But each little purchase adds up.

I pray that when they count up their money at the end of each market, it is enough to sustain them and their families. Cause these are some hard working folks. Heros. Their food tastes like it came from my home garden. Just look at the color of that tomato. I mean really look. Soak it in. This food brings me to my knees.

I have missed this food during my recent period of busy-ness. I have missed the people too. Manysandwich after tailgate grilled have been so kind to ask about my recently married daughter. Some conversations have made our eyes well up with emotion. Together, all of us have watched these tailgate market children grow and blossom. Suddenly the baby is a seventh grader is a college student is adventuring in Europe is being married or becoming a parent. Again I am on my knees with wonder, and so grateful that I am sailing along on this lovely planet amid this miraculous journey.

Back to sandwiches. This is important – sandwiches taste so much better when they are made on good bread. It is worth the splurge to get good local bread if you are a sandwich-eater. Pan-roast the peppers. Pile the ingredients to the edge of the bread and grill in a skillet with your choice of fat (I used olive oil).

pistachio shortbread sweetheart bakeryPistachio shortbread cookie for desert from Sweetheart bakery.

Purple tomato from Green Toe Ground Farm. White cucumber from Full Sun Farm. Peppers from Gaining Ground Farm. Basil from Mountain Harvest Organics. Bread from Annie’s Naturally Bakery.

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Tuberose from Flying Cloud Farm

Tuberose from Flying Cloud Farm

This simple flower, the tuberose, is sending me to my knees every time I walk down my hall. She is getting more fragrant by the hour; slowly intoxicating the house. I wonder if she is pumping out her breathtaking scent in hopes of finding a pollinating bee.

Anticipating my sister and niece spending Saturday night with me (along their route to Charlottesville), the North Asheville Tailgate Market was packed when I arrived to shop around 8:30. I gathered goodies at the market for the happy occasion – Pecan Sandies from Jean (we ate ALL of them in one sitting); Rosemary Fig Chevre from Spinning Spider Creamery; Roots and Branches crackers; beautiful lettuce mix from Full Sun Farm; Asiago Ciabatta from Wake Robin Farm Breads, and blueberries from a farmer I don’t know. All of it contributed to our LOCAL hors d’oeuvres, dinner, and breakfast. And the tuberose from Flying Cloud Farm got right to work putting out her sweetness. Thank you farmers!

From North Asheville Tailgate Market this Saturday

From North Asheville Tailgate Market this Saturday

P.S. My niece contributed a delicious bottle of wine from Argentina – San Gimignano Cabernet Sauvignon 2012.- very lovely!

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Been kinda quiet on the blog front here…especially in the bountiful middle of summer. Right? Well… I bought a house and moved. That is

This is what my life looks like right now (actually last week). Demolition in progress.

This is what my life looks like right now (actually last week). Demolition in progress.

time  consuming, especially when you start tearing out parts of your house. So I am more or less camping in my new house for a while. Before I moved, I was a few blocks from a wonderful Saturday market. Even on Saturdays when I was working, I could quickly grab a few things when the market opened and make it to work on time.

I am going to have to be a little more organized to pull that off now. My new house is closer to the Wednesday Weaverville Market, so I anticipate becoming a regular at that market. I also get an occasional delivery from some Mars Hill farmer friends. Plus this week I bought two pints of blueberries while I was a work – out of a farmer’s trunk.

On the Fourth of July, The North Asheville Tailgate Market was cooking – with customers everywhere and fresh local food piled up in the farm stands. Truly marvelous. Here are some pictures of that market:

NATM July 4 2015

Beautiful!

The line at the Full Sun Farm Stand!

The line at the Full Sun Farm Stand!

Full Sun Farm Eggplant

Full Sun Farm Eggplant

Sweetheart Bakery Mini-Pies

Sweetheart Bakery Mini-Pies

Gaining Ground Farm Stand. I made red, white, & blue potato salad with those fresh-dug potatoes.

Gaining Ground Farm Stand. I made red, white, & blue potato salad with those fresh-dug potatoes.

Ivy Creek Family Farm. Can't remember the name of these striking, almost black, flowers.

Ivy Creek Family Farm. Can’t remember the name of these striking, almost black, flowers.

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Super-fresh Green Chard from Full Sun Farm

Super-fresh Green Chard from Full Sun Farm

 

By the time I got to the Tailgate Market last Saturday, Vanessa was out of spinach. She suggested green chard as a substitute, and even gave me a bunch of Full Sun Farm green chard to try out. This chard embodies vitality. You can SEE it – even in the photo.

We sautéed Gaining Ground Farm onions and once they were clear, added this super-fresh green chard. Once the chard cooked down a bit, we added the East Fork Farm eggs and scrambled until the eggs were just tender. What a great way to start a Sunday morning!

Scrambled Eggs with Full Sun Farm Green Chard

East Fork Farm Scrambled EGGS with Full Sun Farm GREEN CHARD

 

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Tailgate Market This saturday - Even Though I Arrived Late

Tailgate Market This Saturday – Even Though I Arrived Late

Fall excelled this Saturday with a perfect market day. Because I was late I missed out on some goodies, but look at this luscious bag-full I gathered before the farmers started packing up.

Spinning Spider Garlic Dill Chevre, and a buttery harder cheese from Three Graces Dairy called Castenets

-My favorite Roots & Branches crackers – Olive Oil and Rosemary – to go with the cheese

McConnell Farms Granny Smith Apples for a rustic galette inspired by Mark Bittman

Cathy Osada’s Pound Cake for a tea party to celebrate my friends’ new home and promote good mojo for the upcoming paper signing

-Ultra-fresh green chard gifted by Vanessa of Full Sun Farm to experiment with in lieu of spinach (gardener alert – she says it is VERY cold hardy)

-One dozen eggs from East Fork Farm (not pictured)

-And…the most essential of ingredients – onions from Gaining Ground Farm, one was irresistible  because of its soft red color

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Beautiful weather, the buzz of customers, and lots of LOCAL food – that was today at the North Asheville Tailgate Market. I was enticed to the market by Carl and Julie’s (Mountain Harvest Organics) roasted Italian peppers. Every fall Carl and Julie fill the market with the delectable aroma of roasting  peppers. Peppers are ready hot out of the roaster…but be sure to buy some extras to freeze and use when winter is threatening never to end. The next time they will roast peppers is  on Saturday, October 11 at the North Asheville Tailgate Market. Don’t miss out.

Roasted Italian Peppers from Mountain Harvest Organics - a Real Treat!

Roasted Italian Peppers from Mountain Harvest Organics – a Real Treat!

I got a number of staples and treats this week – some to share at a party next weekend in Chapel Hill ~ salad mix from Full Sun Farm, pears from Bill Whipple, potatoes from Flying Cloud Farm, St. Paulin cheese with it’s lovely crust from Three Graces Dairy, pound cake from Cathy Osada, pistachio shortbread from Sweetheart Bakery (not picture as I already ate it!), roasted red Italian peppers from Mountain Harvest Organics, grits from East Fork Farm (They have a mill on their farm!), crackers from Roots & Branches, butternut squash and onion from Mountain Harvest Organics, wild sockeye salmon and smoked salmon form the Wild Salmon Company, and two milder Habanero peppers from Thatchmore Farm (I hope to trick my friend at work into thinking I am eating a fiery pepper without blinking).

Fall Bounty of Sincerely Local Food - each associated with a particular farmer.

Fall Bounty of Sincerely Local Food – each associated with a particular farmer when eaten.

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The nursery where I work sells transplants for white cucumbers, but they never sounded that appealing to me. Yesterday I got some these white cukes from Full Sun Farm at the tailgate market. Labeled pickling cucumbers, they are the perfect size and shape for pickles. I ate them raw, but they would make fantastic super-crunchy pickles.  Try them!

White Cucumber from Full Sun Farm

White Cucumber from Full Sun Farm

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