Peregrine Farm News Vol. 10 #30, 9/18/13 Turkey Reservations

What’s been going on!

I have the chisels and stone tablet out preparing to permanently record for posterity “2013, the most amazing and pleasant late summer weather ever”.  The radiant fall days are the reason to live in central North Carolina but they usually don’t happen like this until October.  Now the first day of fall is Sunday but still…

As promised last week, today marks the start of Turkey reservations.  We always wait until after Labor Day when we have a better idea of how many birds will actually be available.  By the time they get this old they are usually pretty hardy but even now we can lose some to one thing or another. There will only be about 50 birds available this fall and they are all the larger Broad Breasted Bronzes.  All the information about what kind we have, how much they will be and the order form is now on the Website for easier access.

Look for the order form either at the top of the page or near the bottom under “How do I reserve one of the special birds?”  You can easily download the Word document there.  We will also have the order forms at Market on Saturdays. I can also tell you that with the “Frequent Flyer” reservations, nearly a quarter of them are already spoken for.  I will continue to update how many are available on the website.  Don’t wait too long.

Tomorrow I am participating in an interesting panel discussion in Raleigh called The Food Dialogues.  This is the third such event I have been asked to be a part of in the last month.  All three have been organized by big commodity Ag groups as listening or information sessions and I am usually the token sustainable/organic farmer in the group.  Ostensibly they just want to have an open discussion about how our food is produced for the enlightenment of the public at large.  My gut feeling is that Big Ag is trying to improve their image, especially in relation to GMO’s and pesticide use.  You can actually watch it live on the web if you want or I will let you know how it went next week.

Picture of the Week

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True signs of fall, long morning shadows and the Big Tops uncovered for the winter

What’s going to be at the market? Continue reading

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Peregrine Farm News Vol. 9 #22, 8/29/12 Turkey Reservations

What’s been going on!

Great farm dinners last week, it was good to see many folks we knew at both events and we certainly enjoyed everything we ate.  Many thanks again to the chefs and staffs at both Elaine’s and Panzanella.  The amazing cool August weather continues, sure does make getting things done a lot easier as our momentum has certainly been slowed.

As promised early in the year, this week marks the start of Turkey reservations.  We always wait until Labor Day when we have a better idea of how many birds will actually be available. By the time they get this old they are usually pretty hardy but even now we can lose some to one thing or another.  There will only be about 65 birds available this fall and they are all the larger Broad Breasted Bronzes.  All the information about what kind we have, how much they will be and the order form is now on the Website for easier access.

Look for the order form either at the top of the page or near the bottom under “How do I reserve one of the special birds?”  You can easily download the Word document there.  We will also have the order forms at Market on Saturdays through the end of the month.  I can also tell you that with the “Frequent Flyer” reservations, nearly a quarter of them are already spoken for.  I will continue to update how many are available on the website.  Don’t wait too long.

Standard late summer projects going on. Most of the big tomato planting has been taken out.  We are slowly winning the battle with the grass, maybe this big mowing push will hold us until the end of the season. Soil samples need to be pulled and sent in so we can be ready the end of September for the big annual soil preparation.  Pick pepper, pick peppers, pick peppers.

Picture of the Week

Happy birds in front of Betsy’s giant popping sorghum

 What’s going to be at the market? Continue reading