Tag Archives: sandy mush farms

2nd Annual Sandy Mush Cycle to Farm October 11th…join the fun!

We are excited to be having our 2nd Annual Cycle to Farm Event in Sandy Mush.  Everyone had a great time last year, and we look forward to even more cyclists and more fun this year.  Our friends at Addison Farms Vineyard will once again host our start/finish and Fabulous After Party.  Come on out and join us and bring your friends.  Registration deadline is October 1st.  Cycle and meet your farmers of Gaining Ground Farm, Beulah Farm, Sandy Hollar Farm and Full Sun Farm.  After enjoying the beautiful ride along farm country with fall colors as the backdrop, cyclists will get an extra special treat at our Sandy Mush CTF because local potter, Matt Jones, and his intern are making lovely and useful bowls for you to enjoy your farm to table meal of Brunswick stew and to take home as a memento of your Sandy Mush adventure.

Learn more about how Cycle to Farm provides a positive impact to farming communities and about farmland conservation:



Cycle To Farm: Sandy Mush, NC


Sandy Mush Cycle to Farm a Success!

Farmers, cyclists and volunteers all agree that we had a fabulous time and our first Sandy Mush CTF was a great success.  Everyone is already asking about 2014!  A huge thanks to everyone who helped.

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Gearing up for Cycle to Farm Sandy Mush

We are looking forward to a beautiful Saturday, September 28th for the cyclists who will be touring our lovely farming community and sampling products from area farms.  To learn more about the ride or to share with friends who cycle, please visit Cycle to Farm Sandymush.  Our friends at Addison Farms Vineyard will be hosting the event, and cyclists will visit Gaining Ground Farm, Beulah Farm, Sandy Hollar Farm and Reeves Homeplace Farm.  After the ride, we will have a farm to table meal, and live music by David Ray and Firefly.   

A special thanks to friends whose businesses are helping sponsor our first Cycle to Farm:  Sandy Mush Herb Nursery, Mountain Physical Therapy and Training Partners.  Thanks to all sponsors, but these three are dear friends who are great women and run highly recommended businesses.  Also, thanks to everyone who is volunteering to help out in any way.  Thank you all!  We are going to have a wonderful time and raise awareness about farmland preservation.  Only two weeks to go so register now.

CTF Sandy Mush Postcard

Kale recipes from neighboring Sandy Mush Farms

This recipe was a huge hit at the fall potluck; courtesy of our friends and neighboring farmers in Sandy Mush, Full Sun Farm.  Check them out at the North Asheville Tailgate market on Saturdays.

Baked Kale (aka Kale Chips)

You take the kale off the stem and tear or cut it into bit sized pieces, maybe a little bigger because it shrinks. Spread it out on a cookie sheet and drizzle it with olive oil and sprinkle it with salt. I toss the kale until the oil and salt lightly coats the leaves. Then bake it in the oven at around 375 for 5-10 minutes. Take it out and stir the kale a little so it is cooking evenly and then put in back in for another few minutes, just until it is all crispy but before it turns a brownish green. It is still okay when it gets a little over done but better before.

Recipe from Ostara Farm CSA member Barb Svenson.  You can get Ostara Farm products at French Broad Coop.

Massaged Kale Salad

more a formula than a recipe

1 Bunch of Kale (lacinato works really well) or young collards or a mix of each.
Olive oil (preferably one with a peppery taste)
1/2 t. sea salt
lemon juice to taste (optional)

wash and dry the greens and de-stem them.
stack and roll the leaves tightly cigar style and slice into very thin ribbons
place the greens in a large shallow bowl, drizzle with olive oil and sprinkle with salt & lemon
massage the greens (aka like kneading bread) for a few minutes (they should oxidize a little and completely turn darker green, they will also release some moisture and shrink in quantity)

Now the creative part, add whatever you like –

here are some of my standard combos

greek or french olives, sun dried tomatoes (soaked and sliced) or oven roasted plum tomatoes chopped, feta cheese crumbles, thinly sliced red onion and a splash of balsamic vinegar, a little finely chopped oregano or thyme  (add white beans or tuna to make it main dish salad)

walnuts, dried cranberries, feta or goat cheese, sectioned oranges or clementines, splash of red wine vinegar or lavender vinegar (just a little chopped rosemary is also nice in this)

chopped pecans,  diced avocado, diced apple, and 1 diced protein (sausage, tempeh, baked tofu, smoked cheese, splash of balsamic and  a little dijon mustard mixed in or a little tahini.  (fresh chopped sage if you like)

pine nuts, chopped roasted garlic, grated parmesan, chopped fresh tomatoes, lots of fresh black pepper

Diced tempeh, cooked tofu, any pork, hard cheeses, chicken sausage and seafood (esp whole seared scallops) and beans (chick peas, white beans, black eyed peas)  all seem to work well as proteins to add to make a nice main dish salad.