Peregrine Farm News Vol. 9 #27, 11/2/12

What’s been going on!
Just a quick note this evening before tomorrows market. As many of you already know, I had to cut my Utah hiking trip short due to a minor foot problem. It was an amazing two weeks that we did manage to complete and I will have more details to come. The foot is all fine now and so I will be back at market tomorrow with Betsy and Jennie who have done a great job while I was gone and had lots of fun. We have enough peppers left that we have decided to bring out the pepper roaster one last time for the season, make sure not to miss it.

If you made it to the Market Chefs Potluck fundraiser last night it was a great success and the food was fabulous, thank you to all who participated.

Don’t forget the market begins it’s winter hours tomorrow, doesn’t start until 9:00 and we can’t sell until the bell rings. See you there!

Picture of the Week

Heading back to the road after deciding we couldn’t go on

What’s going to be at the market?
Still a few turkeys left for Thanksgiving and Christmas, only birds less than 13 pounds are available. All the information can be found here.

Plenty of lettuces this week, Green Boston, Romaine, Red Leaf and Red and Green Summer Crisp in full heads. In Mini-heads we have Green and Red Oak leafs and the new sweet Bambi Bibb type. More Spinach, it looks great. New plantings of Turnips and Easter Egg Radish. Plenty of the incredible Baby Ginger. In Herbs we have Cutting Celery, Cilantro, Dill and Italian Parsley. Red Beets, Purple and sweet Orange Carrots. Fennel, Lacinato Kale, Collards and more!

This will be the last week for pepper roasting, so don’t miss it. Still a fair amount of peppers. In sweet peppers there is a fair supply of red and yellow bells and just a few orange. Still some nice red, yellow and orange Italian Corno di Toros this week. Fewer light green Cubanelles great for salads and sautéing, and Purple Bells.

In the usually-not-hot-but-on-occasion varieties a great supply of the Aji Dulces, the habanero without the heat.

In hot peppers from, least to hottest, we have Passillas, a few of the very rare Basque Esplettes, plenty but fewer of Anaheims, lots of Poblanos, our own signature Picante Pimiento. All kinds of Serranos and Jalapenos, Cayenne and red and orange Habaneros.

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.
Hope to see you all at the market!

Alex and Betsy
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