Peregrine Farm News Vol. 14 #34, 10/26/17

What’s been going on!

First thing, I apologize to those of you who tried to reply to last week’s newsletter and it bounced back.  I had typed in the new return email address wrong, my fault but have it corrected now.  As part of integrating Jennie into all things Peregrine Farm we now have a joint email address so all three of can see messages and better respond to everyone.

News of the market renovations is becoming somewhat clearer.  We now know that we will be moving to just across the aisle from our regular spot and next to Chapel Hill Creamery.  It will feel like the end of the earth as we will be the very last vendor, farthest from what will be the main part of the market in the parking lot between Town Hall and the market shelters.  You will just have to come on down to see what beautiful food we will be offering.

The start date is also official.  We will be in our regular location for the next two Saturdays (28th and 4th) and then across the way starting Nov. 11th for the next 5 months.  Remember that market hours change to 9:00 on Nov. 4th.

Not only will vendors be taking up roughly 20 parking spaces in the lot between Town Hall and the market but during construction the small lot next or our spot and the lot next to Bim Street will also be closed.  There will still be parking along Bim, Laurel and Fidelity Streets, in the lots across Laurel, in front and behind Town Hall and the many other lots on the adjacent streets.  There is still plenty of parking within 100 feet of the market so just find your new regular space.  We are also more than happy to help carry items to your car or hold them while you get your car and can pull up right behind our space on Laurel Street.

As to real farm news, we are closely watching the forecast for the cold nights coming Sunday and Monday.  Probably won’t get down to the 28 degrees needed to kill the pepper plants but we will begin the final pepper pick over the next two days just in case and it is about time anyway.  We will cover a few rows to allow them to keep ripening over the next few weeks but the end of pepper season is in sight.

Picture of the Week


Cold 40 degree morning harvesting radishes and waiting on the sun to arrive

What’s going to be at the market?

Probably only two weeks left for roasting peppers.  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.

All of the peppers are still here in all colors and heat levels.  Lots of Sweet Red Bells; and good amount of Corno di Toros in yellow, orange and red; lime green Italian Cubanelles.  Sweet Pimentos 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,  Serrano, Jalapeno, Guindilla from Spain, Cayenne.

Beautiful fall greens.  Red Little Gem and Summer Crisp lettuce along with the Salanova mixed lettuces. Sweet Collards to go with the Lacinato Kale, tender and full of flavor.  Spigariello (Leaf Broccoli) as sweet green that we grow for Pizzeria Mercato, a quick saute.  Radicchio and Escarole in the chicory family.

Lots of beautiful Eggplant with Heirloom Italian and striped Nubia. Spaghetti and Butternut Winter Squash.  Cilantro, Italian Parsley.  Sweet and tender Japanese Salad Turnips.  Red Radishes and Watermelon Radish too.  Baby Ginger and fresh Turmeric too!

The flower department is closed for the season.

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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