Peregrine Farm News Vol. 9 #25, 9/26/12

What’s been going on!

Oops, missed a newsletter last week, way too much going on including an overnight trip to the beach to spend some time with family that happened on newsletter day.  It was too wet to stay home anyway after the awesome four inches of rain at the beginning of last week; we haven’t had a rain here on the farm like that for years.

Dry enough now to get going on fall soil preparations for the 2013 growing season.  Everything that can be has been mowed (only three fields left- peppers, fall vegetables and over wintered flowers), yesterday I spread the phosphorus and potassium rock powders that the crops will need for the next year.  Today I will begin turning soil, should be perfect after last week’s rains.  Disk, subsoil with a field cultivator, maybe disk some fields again.  Once nice and loose and with all of the crop residues incorporated I will hill up the beds for next spring’s early planted crops.  Finally the cover crop seeds will be spun out over the waiting rough but soft soil to be brought up by the next rains and to be the protective blanket for the winter.  Lots of time on the tractor.

We are in mid Big Top hoop moving, from one field to another, to be finished today.  This year of course is the additional complication of sorting hoops that are OK, from those that we can re-bend, from those that will go to the steel salvage lot.  Good news is that we did a test re-bend yesterday and it looks like we will be able to save quite a few, if we are careful.

On top of all of the above, Monday is the one bad day in the turkey’s lives, we take them to processing.  A before dark start to catch them while they are sleepy and then most of the day spent down at the processing plant.  It is a long, tiring and somber day but an important one.  There are still birds available if you haven’t gotten your reservation in yet, all the information can be found here.

Pictures of the Week

Half of the hoops moved, tomatoes will be in this field next year

The sorting piles- maybe re-bend, off to salvage, top rails and parts

What’s going to be at the market?

If you haven’t gotten your tickets yet to the Chefs’ Harvest Potluck on Nov. 1st better do it!  A potluck dinner under the shelters at the Farmers’ Market but the dishes will be from over 20 local chefs who shop at the market.  A great way to support infrastructure improvements at the market and socialize with your neighbors and farmers.

Still a good amount of peppers right now but they are definitely slowing down for the year.  In sweet peppers there is a fair supply of red bells and just a few yellow and orange colored bell peppers.  An increase in the amount of red, yellow and orange Italian Corno di Toros this week.  Fewer light green Cubanelles great for salads and sautéing, and Purple Bells.  More of the Spanish Piquillos too.

In the usually-not-hot-but-on-occasion varieties a great supply of the Aji Dulces, the habanero without the heat.  Plenty of the appetizer peppers the Japanese Shishito and the Spanish Padron but they have really slowed down too.

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

Some critter ate the Summer Crisp lettuce so it will be a week or two until the next is ready.  An abundance of Japanese Turnips and Easter Egg Radishes!  We still have great Basil and those beautiful Italian heirloom Eggplant.

The flower department is down to the Crested Celosia festival with large crazy velvety heads.  Some plume celosia and Oriental lilies.

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

If you know folks who you think would be interested in news of the farm then please feel free to forward this to them and encourage them to sign up at the website.

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