Sometimes we get so busy around the farm I don’t have time to write a newsletter. That is what happened last week so I am just now writing to keep you up to date.
We have lots of vegetable plants at the market including cucumbers, squash, zucchini, eggplant, peppers, tomatoes, lettuce, escarole, Swiss chard, cabbage, and broccoli. There are about 25 varieties of tomatoes and over 20 are heirlooms. Heirlooms are Cherokee purple, Brandywine, striped German, mortgage lifter ( radiator Charlie’s), pineapple, Rutgers, June pink, Eva purple ball, Italian tree, yellow pear, red pear, black cherry, red cherry, Tommy toe, large red cherry, jubilee yellow, German, marglobe, Arkansas traveler, and homestead.
I guess it is natural selling plants includes free gardening advice on how to grow them. So here is an important tip. Do not use chlorinated water to water your garden. If you are on city or county water it has chlorine in it. Most vegetable plants are sensitive to chlorine and it will stunt and eventually kill the plants. The best is to use rain or well water. If you must use city water draw it out in an open bucket at least 24 hours before applying to the garden so the chlorine can evaporate.
We still have kale from the garden and a few heads of romaine lettuce from the greenhouse.
Eggs are in good supply and so is Jersey beef. It will be a few more weeks before we have chicken.
After being out for a while we now have organic shiitake mushrooms from our partner farm in Low Gap, NC. These are the highest quality we have ever seen so we are glad to have them for you. Unlike the pale, puny shiitakes usually offered for sale in stores these are a beautiful brown and can grow to 6 or 8 inches wide. The robust regimen comes from traditional oak logs inoculated with certified organic spore at just the right time for the log to contain abundant nutrients. These valuable nutrients are transferred to the mushrooms as they grow so they are packed with nutrition and delicious flavor! We are talking the quality shiitakes sought after by top chefs and fine food connoisseurs. We are indeed fortunate to offer this gourmet item at such a reasonable price. We have them fresh, dehydrated, and in powder form to add flavor to your soups, stews, etc.
Here is a ‘heads up’ for you. On April 24 from 10:00 until 2:00 we will have a shiitake dish sampling at the market along with much more information for you. Our partners, Vilma and Patrick McDougal, will be on hand to help answer any questions you may have about shiitakes.
We are now open everyday at the Piedmont Triad Farmers Market ( farmers area #2, booth 74) except Monday. Hours are Tuesday through Friday 10:00 until 4:00; Saturday 8:00 until 4:00; and Sunday 10:00 until 4:00.
We hope to greet you at the market.
