Peregrine Farm News Vol. 14 #35, 11/3/17

What’s been going on!

The last dark working morning, the sun does not hit the fields until nearly 10:00 a.m. which makes for cold conditions to get any work done much less harvesting wet vegetables. Fortunately the unusually warm fall has left us with only a few really cold mornings so far.  The killing freeze did not come last Sunday so the peppers live to see another week or two.

This is one of those happy/sad times of year as the main part of the season winds down we are looking forward to a bit slower time with shorter Saturday markets and less field work but we also lose our daily staff who we have worked alongside for months now.  Laura reduced her hours weeks ago as school started and last Friday was her last farm day.  Kyle has one more week and then he will be gone with maybe a few days here and there through the winter.  Even more sad is they both will not be coming back next season as they move on to build their own farm operations, we will miss them.

A little bit more planting to do for the winter and early spring but by now almost everything is in the ground.  Yesterday the anemones went in carefully prepared beds so they can give us bright flowers in January.  The action is almost entirely in the little sliding tunnels now with a few spring flowers left to go into the field.  Cover crops are coming up nicely and there is really only one big job left to finish the main season and that is taking out the peppers whenever that first freeze finally comes.

Picture of the Week


Lots of lettuce and other greens in the little tunnels and the last of the Ginger and Turmeric staying warm

What’s going to be at the market?

The first 9:00 a.m. market tomorrow, don’t come too early!

The last week 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 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.

Romanesco Broccoli crazy geometric shapes. 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!

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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