What’s been going on!
Two big weeks coming up all focused on tomatoes. Technically starting tomorrow, but with a sneak preview today at the first wine dinner, is the 17th annual ACME Tomato Festival where the entire menu is taken over by tomatoes in every dish. Runs through the weekend with nearly 1000 pounds of tomatoes being consumed. We only supply part of that but we did take the first 80 plus pounds yesterday to get things started!
We are also doing our best to fill the menus of other restaurants around town too with delicious tomatoes. Pizzeria Mercato who just re-opened after their summer break, Elaine’s On Franklin, Oakleaf just back from their summer break too and the Eddy Pub in Saxapahaw.
Next Thursday, the 19th, will be our annual tomato class at A Southern Season- An Ode to the Tomato with our friend the NC Tomato man, Craig LeHoullier who introduced the Cherokee Purple tomato to the world. Always fun with Caitlyn Burke cooking great dishes with our tomatoes and Craig and I bantering on about tomatoes from A to Z.
Finally on Saturday the 21st is the Carrboro Farmers’ Market’s Tomato Day a celebration of all the amazing varieties grown by the farmers at market. A chance to taste as many as 60 varieties and find out which ones you like best. The market will be brimming with lots of fruit and tomato centric activities, don’t miss it!
Picture of the Week
The Crested Celosia are so tall that you can barely see Jennie amongst them
What’s going to be at the market?
All kinds of Tomatoes! In slicing tomatoes there are red Big Beefs, Cherokee Purples, yellow Orange Blossoms, Kellogg’s Breakfasts and a few of the high acid Azoychkas, Cherokee Greens, pink sweet German Johnsons and Pink Wonders. The fruity red and yellow Striped Germans. In the Cherry sizes there are plenty of Sun Golds and red Sweet 100’s and the variegated Blush. Juliets, Romas and Oxhearts in the sauce types. If you are ready to make sauce we that plenty of Romas by the box!
Summer Crisp head lettuce. Our favorite summer green- Callaloo, the green amaranth that we call Jamaican Spinach and is a quick saute. Our sweet Red Onions, great in every dish. Cured Torpedo onion, use them like Shallots. Fairy Tale Eggplants too. The first Spaghetti Squash of the season. Basil for a bit longer.
Peppers slowly starting with Shishito peppers for appetizers and a few Padrons too. Sweet Jimmy Nardelo frying peppers. A small amount of Jalapenos and Serranos.
The flood of the crazy felt like Crested Celosias is here to go with the gem stone colored Plume Celosia and Zinnias.
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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Peregrine Farm 
Alex beside the cook tomatoes, would like three heads of summer crisp