Peregrine Farm News Vol. 14 #37, Thanksgiving edition 11/20/17

What’s been going on!

Good Monday morning and the start of the biggest food week of the year!  Sorry for no newsletter last week as I slipped out of town for a few days and realized sometime on Thursday that I hadn’t sent the weekly news.  But this one is just in time for the holiday and the Tuesday pre-Thanksgiving market tomorrow from 3:00 to 5:00!

As I look out the window as the sunrises the beech tree leaves are finally turning yellow as the last of the brilliant hickories still hang on to some leaves but all the rest are long since dropped.  Another morning in the 20’s and if it was not already done the warm season crops and weeds are dead now.  Just over a week now since the first killing freeze and the peppers are standing black in the field waiting to be torn down and turned under to make room for next spring’s vegetables. The huge sheets of floating row cover lay draped over the remaining crops, a sure sign of coming winter.

We want to thank everyone who has come to market for the first two Renovation Markets, what great crowds! We know that it is a bit of chaos but it feels like folks are really getting into the adventurous spirit and finding some excitement in our jumbled configuration and the new neighbors we all have on Saturdays.

Picture of the Week


Early morning light

What’s going to be at the market?

We will be at market tomorrow 3:00-5:00 with lots of great produce for the big day!

Beautiful fall greens.  Our signature Celery that we grow just for the Holidays, very flavorful.  Only the Salanova mixed lettuces but perfect for salads. Sweet Collards to go with the Lacinato Kale, tender and full of flavor.  Spinach makes its return just in time.  Braising Greens for either a saute or a sharp addition to a salad.  Nice little Bok Choi.  Sugarloaf Radicchio and big Escarole in the chicory family.

Sweet carrots. Really nice Leeks.  Sweet and tender Japanese Salad Turnips and the more traditional Purple Top Turnips too.  Red Radishes and sweet Watermelon Radish. Spaghetti and Butternut Winter Squash.  A small amount of Carolina Ruby Sweet Potatoes, Italian Parsley.    Lots or Baby Ginger for deserts and fresh Turmeric too!

Peppers are slowing running out.  Sweet Red and Yellow Bells; and good amount of Corno di Toros in yellow, orange and red.  Plenty of Green Bells.  A few Aji Dulces the Habanero flavor without the heat. A small selection of hot peppers from mildest to hottest- Anaheim (New Mexican), Serrano.

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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