What’s been going on!

One of those weeks where the calendar is packed.  A lot going on with the various nonprofits that we work with and serve on their boards.  Rural Advancement Foundation International (RAFI) had a full day facilitation training that was a great learning experience and the tools will come in handy.

There was also a retirement party for the last of the founding NCSU faculty members for the Center for Environmental Farming Systems (CEFS).  We have worked with this group for nearly 25 years first to envision what a big organic research farm could be and then advising along the way as it has grown into a national leader in food and farming systems.  We have been honored to be associated with these people and they have always treated us as equal members of the team.

Tonight is the Carrboro Farmers’ Market’s Harvest Dinner at the Market.  A great evening with food from many of the chefs who shop at and support the market.  It is a fund raiser for various market projects but more importantly it is a wonderful way to visit with farmers, chefs, customers, volunteers, town officials and anyone who loves the market.  I think there may still be tickets left.

Next Thursday is our Harvest Dinner at the Eddy Pub in Saxapahaw.  They do a series of dinners throughout the year, each focused on a single farm that supplies them with ingredients.  Next week is our turn and the food and people will be enjoyable.  Fall starts officially tomorrow and it is always a busy time but it sure is starting with a bang.

Picture of the Week

Fall crops really looking good!

What’s going to be at the market?

Remember to come to the stand first to get your peppers into the queue 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!  For our Green Chile fans this is a great time for us to do big orders as we have a lot and they are really nice.

All of the peppers are here in all colors and heat levels.  Lots of Sweet Red Bells; fewer Corno di Toros in yellow, orange and red; lime green Italian Cubanelles.  Sweet Pimentos, long and sweet Jimmy Nardelos and a few Spanish Piquillos.  Shishitos and Padrons for appetizers and Aji Dulces the Habanero flavor without the heat.

Hot peppers from mildest to hottest- Passilla, Anaheim (New Mexican), Poblano, our own Picante Pimento, Serrano, Jalapeno, Guindilla from Spain, Cayenne.

Fall salad crops with Summer Crisp Lettuce, Japanese Salad Turnips and Red Radishes.  Lacinato Kale, tender and full of flavor.  Lots of beautiful Eggplant with Heirloom Italian and striped Nubia. Spaghetti and Butternut Winter Squash.

The Crested Celosia wave continues, big felt like heads.

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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