What’s been going on!
Glorious almost fall like weather, at least a tease of what is to come. Folks always ask why our peppers start so much later than other growers at market. We purposely plant ours later in the spring for several reasons. The first is if we try and push and put the seedlings into cold soil and night temperatures they will just sulk, we want them to hit the ground running and make big strong plants that will produce for a long time. The other reason is, while we can have some green fruit in June and July what we are really after is sweet ripe colored fruit and the best conditions for ripening are in late August and September when we begin to have weather just like this, cool nights, bright warm days.
Green chilis and Poblanos are the same, the closest we can come to the high light desert environment of New Mexico and the Southwest is this time of year which is also our driest time of the whole growing season. Cool, dry nights in particular give us nice thick meaty walls and average heat levels that we wouldn’t get in hotter wet weather when the fruit grow really fast.
Just in time for the peak of pepper season we have another class at A Southern Season Cooking School next Thursday Sept. 3rd, this one of course all about peppers! Working again with our friend and tomato guru Craig Lehoullier who is also a pepper grower and cook and the wonderful Caitlin Burke of the Cooking School we will have a great time and meal. If you haven’t ever taken a class at the Cooking School not only will you learn a lot but you will have a great meal including wine for a really reasonable price.
We will have the pepper roaster there to demonstrate how it is done in New Mexico and the menu looks delicious. Arugula and Pepper Salad with Warm Olive Oil; Parmesan Polenta Squares with Romesco Sauce; Chili Relleno Casserole; Roasted Sweet Bell Pepper Crème Brûlée. There is still room in the class so be sure to sign up to learn all about peppers and some ideas for how to use them.
Picture of the Week
Standing in the Celosia Big Top looking out over fields getting ready for fall
What’s going to be at the market?
The late Lisianthus crop continues with purple this week. The first cutting from a late planting of colorful Zinnias. The wild felt like Crested Celosia’s are plentiful in more colors each week. A few Tuberoses. Hydrangeas for drying. Of course lovely mixed bouquets.
Of course we will be roasting peppers. A few more sweet Colored Bells and Corno di Toros and Cubanelles in sweet peppers. Anaheims, Poblanos, Passillas, Jalapenos, Serranos, Cayennes, Picante Pimento in hots. There are a ton of Shishitos for appetizers and other uses along with Padrons and the Aji Dulces, the habanero without heat.
Some beautiful early fall Radishes. The first Japanese salad Turnips. Basil and Cilantro. Green Onions and Sweet Red Onions. More Callaloo, an amaranth green, sautéed in Jamaica like spinach. Yukina Savoy another fall green is back too along with Summer Crisp Lettuce. Spaghetti and Acorn Squash.
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, Betsy and Jennie