What’s been going on!
We are back! With the steamy weather having finally broken for a few days and everyone having had a week or more off there is spring in peoples step and minds. Good break with Jennie spending time in Indiana with her family and Trish going all the way to Montana! Betsy and I kept as low a profile as possible short of the many dinners out.
Lots to do this week including the endless mowing, holy crap can the grass grow fast. A cultivation pass through all the fall vegetables that we did manage to get planted after the big rains and before everyone left for a week. But the big job has been working in the pepper field both trellising and picking.
It is all about peppers for the next month or so as we work our way through the peak of the season and do we ever have the peppers to start roasting this Saturday! All varieties, colors and heat levels. Unfortunately the beautiful weather is not going to last that long so we will roast as far into the morning as we can bear it. Remember to come to the stand first to get your peppers into the cue and then when you are finished shopping your roasted peppers will be waiting for you. If you want a large amount roasted let us know and we will make sure to have them ready for you, they freeze great!
If you don’t make it to market this week, not to worry we will be roasting for months but the selection wanes over time. You might also want to attend our next cooking class at A Southern Season Cooking School next Monday August 29th, 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.
Picture of the Week
Super sweet orange Corno di Toro peppers, did I say we have a lot?
What’s going to be at the market?
We are no longer at the Wednesday market, for the rest of the season.
Did you donate to RAFI? Let’s talk this week. If you have RAFI thanks you!
Peppers! An amazing amount of red and yellow Bells; red, yellow and orange Corno di Toros; Cubanelle, Ashe County Pimentos and Aji Dulce the habanero without heat in sweet peppers.
Hot peppers from mildest to hottest- Passilla, Anaheim (New Mexican), Poblano, Spanish Piquillo and French Espelette, our own Picante Pimento, Serrano, Jalapeno, Cayenne and Datil.
Plenty of the Shishito and Padron appetizer peppers prepared the same easy with a quick blister in a pan then sprinkled with salt and eaten whole. Get some of both and do your own comparison. .
A great supply of Eggplant Italian heirloom and the striped Nubia. More of the cured sweet Red Onions. Spaghetti Squash.
Fall greens are just starting with Summer Crisp lettuce back again. Swiss Chard, Red Radishes, Cilantro and of course Callaloo the summer cooking green to replace Kale, actually an amaranth, also known as the Jamaican spinach, great for a fast sauté.
The flower department is into late summer mode lead by the Crested Celosia wave. Some of the nicest, fragrant, Tuberoses we have ever grown. Sunflowers. The radiant Plume Celosia is back too. Beautiful Limelight Hydrangeas. As always, amazing Bouquets.
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. Just so you know, sometimes not everything listed will be at the Wednesday market.
Hope to see you all at the market!
Alex, Betsy and Jennie
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