Peregrine Farm News Vol. 13 #27, 9/1/16

What’s been going on!

Watching the weather closely, it is the crazy season when the swings can be wild.  Last Saturdays pepper roasting just about roasted me so we are happy to see much cooler temperatures for this weekend but not so happy about how tropical storm Hermine might affect us and market.  Right now (Thursday morning) she appears to be heading more eastward but we could still see a lot of rain and windy conditions.  The best guess is Saturday morning will be breezy but drying as the storm moves north.

Another busy week with many fall crops going in the ground while we are slowly taking out some of the summer crops like tomatoes and some flowers.  The weeks on either side of Labor Day are always the peak of fall planting by the end of September it is almost too late for most crops other than short season and cold hardy types like radishes, carrots and some greens.

Only two weeks until the Carrboro Farmers’ Market’s fall Harvest Dinner on September 15th.  A fun community event and fundraiser for the market.  Supported by over two dozen local restaurants who each prepare a dish for the potluck style dinner.  It is always enjoyable to visit with people not in the shopping scrum of Saturday morning over a meal.  Get your tickets while they last!

Picture of the Week


Newly planted lettuces and root crops

What’s going to be at the market?

We are no longer at the Wednesday market, for the rest of the season.

If you want to roast peppers remember to stop by our stall first thing to get your peppers into the cue, then go shop and they will be ready for you when you are done.  If you would like a large amount of peppers roasted (5# or more) please let us know by Friday morning so we can have them ready for you at market.

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 and Butternut Winter Squash.  The first of the Japanese Salad Turnips.  Red Radishes.

Fall greens are just starting with Summer Crisp lettuce back again.  A bit of Asian Braising Greens.  Swiss Chard 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.  Sunflowers.  The radiant Plume Celosia is back too.  Beautiful Limelight Hydrangeas ready for drying.

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

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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