Potatoes will last well into the winter when stored in a cool, dark place. We try to grow a variety each year, including fingerling potatoes.
We grow many unique Asian greens we grow for our CSA Family Members. In the spring we always eat our Ching Chang greens raw as a salad. These were sautéed and then frozen in meal sized bags for a special winter treat. Add a bowl of fifteen-bean soup and a slice of thin-crust pizza made with organic whole wheat and you have a quick, healthy meal.
These sweet patty pan summer squash were stuffed with a mixture of chopped fresh veggies and before baking. We have discovered they can be frozen and reheated in the oven! We do provide recipes for our CSA Members. And the internet provides many more links for cooking inspiration.
First, brown the almonds in some butter or Smart Balance. Then, add the beans and quickly heat through. Fresh beans will give a better crunch; but in the winter quick frozen beans will do just fine! If ever we give you more fresh beans than you can use, simply blanch them for two minutes and freeze! Quick and easy directions are on the web site under “F” for Freezing!
Quiche is versatile with or without meat; but vegetables are always a required ingredient at our house! Quiche is easy to make and freeze in a bag. To prepare, simply thaw slightly and pour into a pie shell or bake in a dish "custard style" in a pan of water. This makes for a quick meal when I am busy transplanting seedlings in the greenhouse!
This colorful mix of onions, peppers, zucchini and summer squash is sautéed to perfection in butter. If you are watching calories, Smart Balance or olive oil will work as well. When you get tired of eating these veggies in the summer, saute or blanch them and pop them into the freezer for a wintertime treat.
Local, organic chicken breast with cheese raviolis topped with braised zucchini, tomatoes, and bell peppers with Parmesan cheese—a dish inspired by the Italian side of the family! Organic, whole-wheat pasta took a back seat in this particular meal.
I could eat cucumbers every day, but there is only one way to make them last through the winter—relishes and pickles! We believe we grow the sweetest cukes ever on our sustainable Fairview family farm. It must be due to the rich organic bottom land soil in the Cane Creek Valley region of Buncombe County.
Ok, the salad greens are fresh, but our potato fries and broccoli are yummy. In our name, Cane Creek Asparagus & Company, the “& Company” represents the other nearly ninety varieties of veggies we grow for our CSA Family each harvest season on our sustainable Fairview family farm.
Any of our greens can be blanched and pureed and frozen for use in smoothies and soups!
We grow many unique Asian greens for our CSA Family Members. In the spring, we always eat our greens raw as a salad. All of our hearty greens (except for the lettuces) can be washed, chopped, slightly sautéed, and quick frozen in meal-size bags for a special winter treat with any meal. Don’t worry, we also grow the traditional turnip green favorites in addition to our tasty exotic greens! If you get overwhelmed with greens, try making a smoothie and your surplus will disappear rapidly!
Our desire to have a plentiful supply of asparagus is what got us started in this family farming business in the early 1990's. Unfortunately, asparagus proves to be quite difficult to grow in WNC. Between the summer droughts and winters not getting cold enough (think Michigan and Washington) and asparagus beetles and fussarium, we have lost thousands of crowns. And we have planted and replanted thousands of crowns in our attempt to keep the crop alive. There will be only a few of these spears in future CSA Boxes as we are letting the "patch" go its own way and stopping our obsessive striving to keep it producing. But have no fear! We grow nearly ninety other vegetable varieties. The above spears were steamed and it appears just a bit too long on this particular day. Three minutes and off the heat source is a good rule of thumb!
Snap peas will not have the same crunchiness after being frozen as when raw, but they are still nice in a stir fry. Freeze the pods individual on a cookie sheet so you can pour out as many as desired for any vegetable dish.
Cane Creek Asparagus
& Company CSA
Roasted organic chicken, a potato, grilled eggplant, and whole steamed squash and zucchini for a different perspective. Be sure to note the small size of our patty pan squash! We strive to harvest all of our veggies at the peak of their perfection. This is why we use the word "gourmet" in reference to the vegetables we put into Cane Creek Asparagus & Company CSA Boxes!
These jars of blueberry pie filling are part of my private harvest. Sorry, there are none of these in the CSA Boxes. We do have some U-Pick bushes on our sustainable farm and there are three well established U-Pick Farms in the local Fairview area, however! Actually, organic blueberries are a part of our family history. Two decades ago, Robert's father grew organic blueberries on his Buncombe County property and made the first award-winning, organic blueberry wine in the State of North Carolina!
Potatoes will last for months when kept in a cool dark place—but not the refrigerator which is too cool and will turn the natural sugars to starch. We cut strips down these fat fingerling potatoes before roasting. Just as a reminder, roasting any vegetable brings out all of the natural sweetness! The organic basil in the photo is added to the dish after removing from the oven.
Winter Squash will last easily until February—assuming the growing conditions were perfect that year. Unfortunately, not all years are “perfect.” In wet years, you need to bake the squash immediately and freeze the pulp rather than trying to save the vegetable in its natural state. If and when the outside skin starts to develop “spots,” you know it is time to get cooking. Such "spots" are one of the wet year hazards and are easy to cut out in preparation for baking. One advantage to having frozen pulp available is that it cuts down on mealtime preparation!
We are busy growing seedlings and plants and vegetables much of the year. Professional farming is a full-time job which means our meals are by necessity what one might call "30-minute meals." This is possible with advance preparation and preservation of produce when the garden is in full production since that is when we have the local food source available.
As a member of our CSA, one should not expect to have quantities of food which need to be preserved. We prepare our CSA Boxes with the vegetable requirements of a family of four in mind. What we want to show here are ways in which food can be preserved when plentiful.
I recommend blanching vegetables before freezing in order to preserve the color, nutrition and texture. I have placed a guide for doing this in the recipe section under "F" for "Freezing."
Please remember we are Buncombe County CSA Farmers—not photographers nor web designers. We find most endeavors require a great deal of trial and error—including growing vegetables for our CSA Boxes! We always attempt to do our best in all endeavors!!
FYI: Membership in our CSA will not provide enough vegetables to supply the average family for the winter ahead—so do not expect this with your CSA Membership. To get that quantity of food, you would need either your own big garden or to go to the WNC Farmer’s Market and purchase from the farmers who “grow for market” and sell in bulk to wholesalers. Cane Creek Asparagus & Company grows only for our CSA Members in Asheville, Biltmore, Arden, Fairview and the surrounding Buncombe and Henderson County areas. We do not grow for wholesale distribution—or even for tailgate marketing!
I will admit we don't have fresh tomatoes in the winter! And, oh, how I miss them . . . One year we did keep tomatoes until February. They were not the same as fresh from the garden—instead, they rather tasted “store bought.” A salad goes well with a Greens and Fetta Pie for quick meal.
Robert and I are Locovores. This does not mean that we are “loco”; although some people might think we are for spending so much time farming vegetables for our CSA Members in the Asheville and greater Buncombe County area! As a general rule, being a Locovore means one tries to eat food that has been grown within 100 miles of where one lives. WE stretch this radius to 300 miles so we can get to the coast and include our favorite sea foods in our diets along with citrus from Florida.
When I tell people we eat our own vegetables twelve months out of the year, the next question is always, “How can you do that? What do you eat?!” In an attempt to answer that question, we have been taking photos of some of our winter meals.
You will see we are not vegetarians, but we could be because our diet is filled with vegetables from our own sustainable gardens. We eat our own veggies 360 days a year. Therefore, we do our best to grow as organically as possible, although we are not certified. Eating more vegetables is what the doctors are prescribing! Literally, doctors are now writing prescriptions to eat more veggies! And when you start with the freshest possible product, your meals will taste much better and provide you with the most nutrients.
Acorn squash, indeed, any winter squash makes a hearty, nutritious winter soup. Vine-ripened tomatoes roasted at their peak flavor and then frozen are a vital component to many of our soups and sauces. This soup is topped with additional sautéed onions.
Spaghetti squash (fresh or frozen) can be substituted as organic pasta in many dishes. Eat it alone or use it as a base with a stir fry or spaghetti sauce on top. Shredded cheese is optional. Colorful bell peppers, however, are not optional, in my opinion! Of course, these pepper slices were frozen, too. Sliced or chopped sweet bell peppers are great on pizza and in many soups! One gets creative when striving to eat only local produce.
Organic chicken, mixed veggies and a bowl of chunky tomato-basil soup with a dollop of sour cream! Herbs are easy to grow on your patio in a planter or even on your kitchen counter year around.
A delicious year around favorite and part of the thrill of livin’—harvested and frozen from our gardens. For the best flavors, sauteé vegetables until they are just fork tender! No wonder scores of local families have been delighted by our Cane Creek CSA Boxes over the years.
Spaghetti Squash soup with a bison meatball will warm a body up! Spaghetti Squash helps to cut some of the organic pasta out of one's diet. Spaghetti squash is also one of our favorite “bases!”
Another veggie quiche ready for the oven. How's this for comfort food on a cold winter's night? When the veggies are plentiful, I just blanch to preserve the color, flavor, and texture and pop them into the freezer in an appropriate freezer bag. Our own sauteed tomatoes make an excellent sauce!
Sliced eggplant baked with our home-canned tomato sauce and topped with sliced green bell peppers. These will be topped with Mozzarella Cheese as a final step before serving! Eggplant slices are excellent served either hot or cold. And they freeze well! We like to layer them about three deep in a freezer container. They can be defrosted in the microwave and heated at about 60% power to provide another delightfully fresh taste of summer vegetables!
Slices of firmly baked (fork tender) butternut (a winter squash) can be frozen. To prepare, thaw slightly and sauté, steam, bake, or roast them until heated through. Butternut pulp can also make some awesome healthy desserts. Or use the thawed sliced mixed with a diced avacado and mixed into a bowl of fresh greens for a nutritious salad.
More baked deep-sea fish and vegetables. This is a small Sheep’s Head fillet, I believe, with a colorful sauteed mix of vegetables which are grown as close to organic as possible on our Fairview family farm in Buncombe County near Asheville, NC.
Japanese winter squash and sweet, vine-ripened, roasted tomatoes make up this delicious, hearty soup! Tomatoes can be preserved by pressure canning or freezing. We provide easy steps for the freezing preparation of veggies with our recipes—just in case you want to give it a try. Most families will not have enough vegetables to both eat and preserve on a regular basis with an every-other-week CSA Box. Please do not think that food preservation is mandatory for CSA Members. But if ever the quantity of fresh vegetables gets ahead of what you can eat, preservation is a tasty option! Or, give any excess you have to a friend or neighbor! The recipient will love you and you will be introducing another family to vegetables grown on a sustainable, local farm in Fairview!
Sweet potatoes will last long into the winter months if you store them in a cool, dry space. Here we added some steamed (previously frozen) broccoli, and a veggie quiche made with an assortment of flash frozen vegetables from the summer surplus.
Yes, even mashed potatoes can be made, dolloped and frozen. This is what we do once they start to grow sprouts! If you keep them long enough, our potatoes will sprout because we do not spray chemicals on them to prevent this naturally occurring process. This is fit for a king and could be topped off with some freshly baked bread to soak up all of the hunter style mushroom gravy.
Broccoli casseroles as well as zucchini casseroles freeze well and make for a part of quick meal. I like to make an extra casserole when the veggies are abundant and put it in the freezer. I do not cook it before freezer. Be sure to allow about 90 minutes to bake from the frozen state.
I keep bags of "mixed vegetables" in the freezer. And I keep bags of "same veggies" in the freezer. It all depends on what is available at the time of freezing! When it comes to a quick stir fry, they are ALL good. Of course, using whole wheat organic pasta will add an even healthier touch to your meal!
Basil and Italian Parsley are two of our favorite herbs. If you want to try gardening, fresh herbs are easy to grow on your patio in a container or even on your kitchen counter. You will find their presence particularly uplifting on cold, snowy, winter days! We are fortunate in WNC to have a ready supply of local foods available at tailgate markets and area farms. You can readily find butter, cheeses, eggs and poultry, and all types of meats, fruits, and honey produced locally. Of course, you still must go outside the 300 mile radius to acquire coffee, chocolate, and spices!
A good way to begin the Locovore Challenge is to join an area CSA. Robert and I are excited to be serving the local community via Cane Creek Asparagus & Company CSA! For over fifteen years, we have provided scores of CSA Members in Asheville, Biltmore, Arden, Fletcher, Fairview and the surrounding Buncombe area with our beautiful CSA Boxes of vegetables. We look forward to serving your family, too!
Your CSA Farmers love to go deep sea fishing at every opportunity. Gardening and fishing are two of our favorite things! Unfortunately, farming does limit the fishing trips many months of the year.
This is my Pepper Parmesan Zucchini Casserole topped with Japanese Panko bread crumbs! Also, I have an excellent Broccoli Casserole recipe from my Mom which I share on this web site. Always make labels so you can identify what is in your freezer vegetable packages!
This meal consists of baked wild-caught fish (on your farmer's line!), roasted potatoes and asparagus with a steamed mix of green and yellow zucchini. A vegetable steamer is another necessity for our family. We have two, actually. We like the oblong style because it holds our early spring asparagus spears quite nicely!
We make our own gluten free pizzas starting with a tomato base sauce made from our own tomatoes or perhaps a pesto base made from our greens with sliced romas. Next we add black olives, sauteed mushrooms, and sliced bell peppers which we have frozen and waiting. Then we layer on fresh greens. If the greens are large, we just chop them up a bit to make them bite sized. Top with fresh mozzarella and into the oven it goes. Into each life a little pizza must flow. We make it healthy!
Steamed veggies & meatballs on top of spaghetti squash! All were previously frozen, but who would know? We find the soil on our Buncombe County farm perfect for growing many vegetable varieties.