Peregrine Farm News Vol. 13 #34, 10/21/16

What’s been going on!

OK, summer in late October, happy to see a cold front coming today to kick us back into fall.  Busy week both with end of the season chores and Betsy and me getting ready to head out of town next week, including making sure we voted this morning, see that you do the same!

Had to re-install the irrigation pump, including some PVC pipe repair, after having to pull it out before the river flooded the bottom field post hurricane Matthew.  Hoped that we might be done irrigating for the season but this hot dry week made watering fall crops imperative.  Betsy tucked 2400 special anemone corms into carefully prepared beds in the little tunnels and seeded overwintered flowers for next spring.  I seeded the last of the cover crops while Jennie and Trish began moving the Big Top hoops from one field to another.

Still a few things to tick off the list before we can get on a plane next Tuesday but we are in pretty good shape to leave the place to Jennie while we are gone to Sicily with the Barkers for another deep dive into the food and crops of the area.  We already have six farmers markets picked out to visit and I have a few tomato varieties we hope to find seeds for.  Of course there will be lots of sampling of the foods and wines!

No newsletter for the next few weeks but look for a full report when we get back.  Do not despair as Jennie will be at market with a full complement of beautiful things but this is the last week for pepper roasting!

Picture of the Week


Brilliant fall day, fall greens with leaves beginning to fall from the trees

What’s going to be at the market?

Peppers, slowing down some but still plenty.  A fair amount of red Bells; red, yellow and orange Corno di Toros; Cubanelle 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.

More Baby Ginger and fresh Turmeric!  Italian heirloom Eggplant and the striped Nubia.  Spaghetti and Butternut Winter Squash.  Tender and sweet Japanese Salad Turnips.  Red and Watermelon Radishes.  Beautiful Lacinato Kale.  Finally a selection of lettuces with Green Boston, Red Leaf and Red Summer Crisp


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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