What’s been going on!

We made it to June and the Farm to Fork weekend is upon us and it will be fun and delicious and lots of work especially for Betsy who has been busing with the planning committee and in pulling together flowers and flower donations so she can make the many arrangements that will grace all three events spread over three days.

The Farm to Fork weekend is the primary fundraiser for beginning farmer training programs at the Center for Environmental Farming Systems and the W.C. Breeze Family Farm Agricultural Extension & Research Center.  This is our 10^th year of the Picnic and we have managed to raise a lot of money to help new farmers get on the ground.

The first two events are already sold out but there are still tickets available for Sunday’s Picnic at Fearrington Village.  For Friday’s event at the Bridge Club in Raleigh we are paired with our friend Scott Howell of Nana’s Restaurant where he is making a golden beet borscht for one of the five courses.

Sunday we are really proud to be working with another long time friend, Gabe Barker and Pizzeria Mercato where he is putting together a calamari and chickpea salad with our spring vegetables. It might even include some of our first ever purple artichokes!  Hopefully we will see you on Sunday as we will all be there helping to serve food and talk sustainable food and farming.

Picture of the Week

Artichokes and agrostemma on a beautiful day

What’s going to be at the market?

A small amount of Blueberries if you want some let us know as we probably won’t even put them out on the table.

Lettuce with red and green Summer Crisp and a few bags of the nice little Salanova heads to make your salad.  Big Escarole.  Three kinds of Radicchio- round red, the milder speckled Bel fiero and the heavy long Sugarloaf perfect for grilling.  The return of petit Swiss Chard. Still the most beautiful Lacinato Kale (a.k.a. Dinosaur Kale, Cavalo Nero…) we have ever grown.

Nice bulb Fennel.  Sweet Red Onions and fresh Long Red of Tropea Onions.  More Cucumbers and Basil too.  Spring Carrots with orange and purple.  Beets in Red, Gold and Italian striped Chioggia.  Dill flowers.

Small Flower department this week.  Campanula in purple, lavender and white.  Plenty of bright Sunflowers. This is partly a gap in production plus Farm to Fork needs and partly intentional reduction in total flowers we are growing, ahh semi-retrirement!

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.