What’s been going on!

The in-between season when summer isn’t over but the early summer crops are and the first of the fall cool season crops are a month or so away; especially when the frequent rains and heavy morning dew put the disease death blow on the tomatoes, cucumbers, melons and other cucurbit family crops.  Thankfully we have peppers to span the gap.

I had a chef, new to the area, comment the other day about the fact that he was being offered winter squash by local farmers in July.  I explained that if we wait here to plant them so that in theory they are ready in September or later the likelihood of actually harvesting any is very low unless one sprays them regularly with fungicides and insecticides.  The beautiful thing about winter squash is it is a storage crop.

So while we continue to plant and wait on the fall crops the dismantling of the summer crops begins.  The first of the earliest tomatoes have already been taken out and soon the rest will follow along with the trellis and second planting of celosia, mowing to follow.

Don’t forget about our remaining farm dinners this week.  Tomorrow will be a great set of dishes from Bret at Elaine’s on Franklin you can see the special menu here.  Lastly, Saturday, we are going to have a fun dinner at Panzanella in Carrboro where we are co-farmers for their monthly farm dinner along with our friend and graduate of Peregrine Farm, Joann Gallagher of Castlemaine Farm.

Picture of the Week

Some very tired tomatoes

What’s going to be at the market?

A great first day roasting last week, many weeks to go.  In sweet peppers there is a good supply of red, yellow and orange Corno di Toros, light green Cubanelles great for salads and sautéing, and Purple Bells.  The red, yellow and orange colored bell peppers a much better supply this week.  More of the Spanish Piquillos too.

In the usually-not-hot-but-on-occasion varieties the very first of the Aji Dulces, the habanero without the heat.  Lots of the appetizer peppers the Japanese Shishito and the Spanish Padron.

In hot peppers from least to hottest we have Passillas, a few of the very rare Basque Esplettes, Anaheims, Poblanos, our own signature Picante Pimiento, Serranos and Jalapenos, Cayenne and red and orange Habaneros

Green tomatoes for frying and relishes.  We still have great Basil, Red Onions and those beautiful Italian heirloom Eggplant.

Zinnias to give us some brightness.  Plenty of Crested Celosia with large velvety heads.  Plume Celosia the bright wispy cousin to the Crested.  Lots of great Lilies, both fragrant Oriental and non-fragrant Asiatic.  Beautiful Bouquets!

As a reminder if there is anything that you would like for us to hold for you at market just let us know by e-mail, by the evening before, and we will be glad to put it aside for you.

Hope to see you all at the market!

Alex and Betsy

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