Peregrine Farm News Vol. 10 #33, 10/10/13

What’s been going on!

What is that saying “be careful what you wish for”?  Didn’t expect nearly two inches of rain on Monday or that it would continue to be damp through the week.  Only a week to go before Betsy and I leave for Italy and the cover crops have to be in the ground before we leave, no way around it.  Had hoped to get back on the tractor tomorrow but todays rain may push us back to Sunday between wet soil and having to get everything ready for market.  Argh!

Nothing else to do but read, cook and eat, or maybe go out to eat.  We are looking forward to an event this evening at ACME restaurant in Carrboro.  Billed as a Slow Food Ark of Taste dinner it revolves around our friend and fellow fellow in the Southern Foodways Alliance’s Fellowship of Southern Farmers, Artisans and Chefs Glenn Roberts of Anson Mills and his compatriot and chairman of the Carolina Gold Rice Foundation, Dr. David Shields.  Kevin Callahan of ACME is a great supporter of sustainable and local food and the menu will looks luscious, there may be a few seats left.

Picture of the Week

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At least the Kale is happy with this weather

What’s going to be at the market?

Don’t forget your turkey reservations, only about 10 birds left.  Only birds over 15 pounds available.

The fall greens looks fabulous!  More Broccoli Raab, tender Spinach and Collards.  Lots of the sweet and tender Little Gem lettuce and the first Green Boston.  Beautiful Lacinato Kale and Bok Choi.  Sweet Red Onions.  In herbs we have Cilantro and Italian Parsley.  Plenty of the amazing Baby Ginger root.  Maybe the first Beets.

The last week for the pepper roaster and a small supply of sweet peppers this week with Red Bells and 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.

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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One thought on “Peregrine Farm News Vol. 10 #33, 10/10/13

  1. Dear Alex and Betsy,

    Since we will be missing this Saturday and then you will be “in Italia” may we please ask for a Thanksgiving turkey, the smallest you have left?

    Have a great trip! Buon viagio!

    Brian

    Sent from my iPhone

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