What’s been going on!
As we claw our way to September, or more accurately swim through the air, it can’t come soon enough as long as the heat and humidity break soon too. I think the worst air of the summer has come this week, even more brutal after the delicious weather of last week!
While fall planting has been going on for weeks it really begins to ramp up over the next few weeks with lettuce plantings going in every 4 days along with many other crops too. This is critical timing because if we miss plantings or the days then the crops may never get to their full size before cold weather sets in. With the days getting short fast the combination of less light and eventual cooler temperatures will bring their growth to a halt. Fortunately, other than the heat, the dry weather is allowing us to keep things right on schedule. What goes in now will be at market in November and December.
In an example of how interconnected our local food system is Lacee will not be with us at market on Saturday because she will be getting ready for her wedding on Sunday! The connections part is that not only did she work at Oakleaf restaurant, one of our major accounts, but her fiancée is the sous chef there too. She has worked on several other farms in the area including some at the Carrboro Market and they hope to start her own farm soon. Sometimes it takes a village to raise a famer.
Picture of the Week
Fall crops in the ground, many more to come
What’s going to be at the market?
Holiday weekend, plenty of great produce for your events.
Full Pepper production now. Plenty of Red Bells and some Yellow Bells. Lots of Corno di Toros in red, yellow and orange. Sweet Cubanelle, Pimiento, Jimmy Nardelo frying peppers and Spanish Piquillo. Aji Dulce, the habanero without heat.
In hot peppers Passillas, Fresnos, our own Picante Pimiento, Jalapenos and Serranos. Nice and meaty early season Anaheims and for the Green Chile fans let us know when you are ready for your volume roasts for the freezer. Poblanos too.
Plenty of the Shishito and Padron appetizer peppers prepared the same easy with a quick blister in a pan then sprinkled with salt and eaten whole. Get some of both and do your own comparison.
More Summer Crisp lettuce is back as well as Red Radishes. 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. Fairy Tale Eggplants, the striped Nubia and Italian Heirloom Eggplants too. The smaller Angel Hair Spaghetti Squash. Cilantro too.
The fall flower department is down to Sunflowers and Plume Celosia. The last planting of Crested Celosia is still a week or so away.
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.
Hi Alex I am returning from Maine October 8th. Any chance for roasted peppers after that date? If not would you be willing to put some in your freezer for us? Vic is going to be gone all of September or we’d ask him. Thank you. Dorrie & Archie
Sent from my iPhone
No problem, if I think they won’t be around I will do the usual half bushel of poblanos.
Three heads of summer crisp please.