Peregrine Farm News Vol. 10 #32, 10/3/13

What’s been going on!

Made it to October and one last shot of summer like weather, had to happen.  Slow progress on the fall soil preparations because we now need some rain to help make the soil easier to work.  Still most of the mineral amendments have been spread and the first pass over the fields with the disk to cut in the crop residues is done.  Rain forecast for Sunday, Monday and into Tuesday should do the trick.

The Carrboro Farmers’ Market Fall Harvest Potluck last Thursday was again a great event with lots of delicious dishes from the chefs and restaurants that shop at the market.  Perfect weather and of course a perfect location.  We have so many chefs and community volunteers who support the market and make these kinds of events possible, we can never thank them enough.

Heads up, we have one more Southern Season cooking class coming up the evening of Wednesday October 16th.  Again with our friend Craig LeHoullier of heirloom tomato fame but this time all about chiles as he grows those too.  We may even bring the roaster and set it up on the balcony next to the cooking school class room.  The menu looks really good and there are still seats available.

Picture of the Week

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Turkeys grazing away next to freshly disked field

What’s going to be at the market?

Don’t forget your turkey reservations, only about 13 birds left.  Only birds over 15 pounds available.

The fall greens are beginning to come in.  New this week are some Broccoli Raab, tender Spinach and Collards.  The first of the sweet and crisp Little Gem lettuce too.  Beautiful Lacinato Kale and Bok Choi.  More sweet and tender Japanese Turnips.  Sweet Red Onions.  In herbs we have Basil, Cilantro and the first Italian Parsley.  A few more Italian heirloom Eggplant.  Sneaking in a bit of early Ginger root while we wait for it to get a bit bigger.

Definitely fewer sweet peppers this week but still a fair amount of Red Bells and of Red, Yellow and Orange sweet Corno di Toro’s.  Rounding out the sweet peppers are Purple Bells and Cubanelles.  In hot peppers a fair amount of Anaheims but the demand and special orders continue to be huge.  Lots of Poblanos for stuffing and other uses.  In the rest of the hots we have Passillas, Jalapenos, Serranos, Cayennes and some of the Picante Pimentos.  In not or rarely hots more of the Aji Dulce (the habanero without the heat) and the appetizer Japanese Shishitos and Spanish Padrons.

This is the last week for the amazing Celosia in all its intense colors and shapes.  More beautiful fall Hydrangeas.

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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