What’s been going on!
We are closing in on the biggest food celebration of the year. This newsletter will cover both this week and next, two markets in 4 days, lots to do! This cool weather has really slowed the crops down but in a good way, they were getting too big too fast and we will have plenty of great produce for both Saturdays market and next Tuesdays special pre-Thanksgiving market.
We have been making good progress on the workshop/apartment building. Betsy oversaw the pouring of the concrete slab while I was gone and we now have all of the downstairs wall up. We have been waiting on some engineered materials so we can move on with the second floor but it will all need to wait until after Thanksgiving anyway. We hope to have the roof on well before Christmas.
Besides tending and harvesting for market, the last big job in the fields has been to remove the pepper trellis and clean up the field. It is a tedious job as the trellis system is quite extensive with lots of parts that have to be extracted, in a certain order, so we can then mow the plants down. Made even harder this year with the plants laying part way down, despite the trellis, after the 70 mph winds hit them in the big July storm.
Thank you to everyone who has asked about the foot and the Utah trip. The blister is now well healed and I have no excuses for getting work done! If you are interested here is a link to my report about the walk.
Pictures of the Week
Plenty of beautiful vegetables for Thanksgiving
First floor of the workshop
What’s going to be at the market?
Remember that the Saturday market is now operating under winter hours 9:00-noon.
And the special pre-Thanksgiving market is this Tuesday from 3:00-6:00.
All the turkeys have been sold, hope you got one if you wanted one.
Just in time for Thanksgiving we have beautiful Celery. Back for the season are Jerusalem Artichokes (Sunchokes). Nice Fennel for salads, goes well with the Celery. Plenty of the incredible Baby Ginger to go with sweet potatoes or deserts. We will have a small selection of winter squashes too.
Plenty of greens this week. Lettuce- Green Boston, Red and Green Summer Crisp in full heads. In Mini-heads we have a few Green and Red Oak leafs and the new sweet Little Gem Bibb type. More Spinach, it looks great. Lacinato Kale, beautiful tender and sweet Collards. New this week- Escarole.
It is root season with lots of Turnips, Easter Egg Radish and the storage Watermelon and Black Spanish Radishes. A small supply of Red, Golden and the striped Chioggia Beets. Plenty of sweet orange Carrots and Purple ones too. In Herbs we have Cutting Celery, Cilantro, Dill and Italian Parsley.
Still a fair amount of peppers. In sweet peppers there is a small supply of red and yellow bells. A lot of Green Bells. Still some Spanish Piquillos. In hot peppers from, least to hottest, we have Passillas, a few of the very rare Basque Esplettes, still some Anaheims, Poblanos, Serranos and Jalapenos.
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