Peregrine Farm News Vol. 13 #30, 9/22/16 the first day of fall

What’s been going on!

This is the next in a series about our farm transition

Why transition at all?

As first generation farmers we felt some responsibility that the farm we had built should continue on past us but Betsy and I had decided in our early 50’s that we were not going to pass the farm to anyone.   We have no kids so that was not a factor and while we had been fortunate to have many good folks work for us over the years who have gone on to start their own farms, we felt it would be too complicated to bring someone on as a partner, as Betsy says “It’s like getting married again”.

Ten years ago we were still indestructible and planned to just slowly wind down.  We would reduce the amount we planted to where the two of us could handle it alone and just go to Farmers’ Market for part of the year.  We would become old characters at market.

The reality is most farmers have to sell their farms to retire but, probably because we didn’t have children, we have saved enough to be able to slow down or eventually even stop working if we are cautious.  Even with careful budgeting we still have to work some until 65 and Medicare kicks in and 66 and full Social Security.  We want to and financially it is best if we can stay in the house we built with our hands on this beautiful piece of ground for as long as possible but we knew that wouldn’t be entirely easy.

We had watched both sets of parents grow old, as well as our 90 year old neighbors and saw the difficulties of doing that alone in the country.  Sure we’re tough now but who will cut up the trees that come down in a storm when we are 80?  Who will take care of this place and how will we get to the grocery store and doctor’s appointments when we are near 90?  We also saw other farmer friends of ours (some younger) have to slow down or quit because of bad backs or hearts or some other reason.  The writing on the wall was becoming clearer.

Picture of the Week

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Some really nice celery and fennel sizing up for Thanksgiving

What’s going to be at the market?

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, slowing down some but still plenty!  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.  Spaghetti and Butternut Winter Squash.  Tender and sweet Japanese Salad Turnips.  Red Radishes.

Fall greens, more each week. Summer Crisp lettuce, a bit of Little Gem bibb.  More Asian Braising Greens and beautiful Lacinato Kale.

The flower department is into late summer mode lead by the Crested Celosia wave and some of the radiant Plume Celosia is back too.

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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