Peregrine Farm News Vol. 9 #31, 12/12/12

What’s been going on!

It is all about getting the workshop/apartment dried in before Christmas now.  I do these big construction projects so infrequently (every 5 or 6 years) that I have to re-learn all kinds of techniques and skills that I just don’t use every day.  Takes me what seems like an extraordinary amount of time to think through some steps that everyday carpenters just do automatically.

One of the great skills that I acquired early on and that every farmer has to have is carpentry.  Out of economic necessity it is the only way that we could have built the infrastructure that is needed on a farm, we could have never afforded to hire people to do all the work here.  Other farmer friends of ours always joke that farmers farm in the summer so they can be carpenters in the winter; sometimes I think they are correct.  We still have the same money constraints but, as a control freak, I also just have to be able to do it the way I want.

The unexpected rain this past week and too many meetings that I couldn’t skip has slowed us up by a few days but I have the bit in my mouth now and we are steaming forward.  All the framing is now done and the roofing tin arrives today.  With any luck the roof will be on tomorrow, windows and doors installed Friday and we can start siding this weekend.  I told Jennie that we had to have it done before she left for Christmas break next Tuesday.  Not sure that is possible but we will make a run at it.

Picture of the Week

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The bones waiting for tin.  The first thing I built on the farm on the right, the fifth on the left

What’s going to be at the market?

New this week the crazy lime green pyramid shaped Romanesco Cauliflower.  The last of the beautiful Celery.  More Jerusalem Artichokes (Sunchokes).  Plenty of the incredible Baby Ginger to go with sweet potatoes or desserts.

Fewer greens this week.  Romaine and Red Leaf lettuce.  A little more Spinach. Lacinato Kale, beautiful tender and sweet Collards.  Escarole for soups and salads.

It is root season with lots of Turnips, a few more of the storage radishes- sweet Watermelon and spicy Black Spanish.  A small supply of Beets.  Plenty of sweet Carrots.  In Herbs we have Cutting Celery, Cilantro, Dill and Italian Parsley.

The flower department is back just in time for Christmas with the amazing bright Anemones.

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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