November News From Peterson Farm

It is hard to believe it is already November. The growing season has been very busy and the wet, cool fall has been good for our fall crops. The cold, windy weekends have not been very friendly for market shoppers or vendors so we appreciate all our faithful customers. And, believe it or not, a few new ones!

According to reports, Whole Foods Markets profits were up over 30% in the third quarter and a survey found that over 75% of families with children buy at least some organic products. So organic is not just a ‘niche’ market anymore. Perhaps the accusation that organic is elitist will fade away.

From our gardens we have beautiful broccoli, Savoy cabbage, boc choi, romaine lettuce, Swiss chard, arugula, mesclun mix, red kale, green kale, black kale, turnip greens, curly mustard, collards, and turnip roots. All are grown using organic methods.

We have a good stock of all cuts of USDA grass fed Jersey beef. Along with the usual cuts of steaks, roasts, ground beef, etc. we have some things you might not be familiar with. Philly style steak is thin cuts (1/4 inch) of steak that are traditionally used to make the famous Philly steak sandwich. These can be cooked in just a few minutes in a fry pan and may be used for steak and eggs, stir fry, chunks in a salad , or any other use quickly cooked thin steak would work. Flat iron steak is lean boneless shoulder steak that is usually marinated and grilled. We use McCormick’s Montreal Steak marinate and we recommend soaking over night ( or 12 hours). Marrow bones are 4 inch leg bones that may be used to flavor soups, stews, or vegetables. They may also be stewed separately and the marrow removed to spread on bread as a delicacy. Knuckle bones are the joints that contain marrow but also have the cartilage. When stewed in other dishes the cartilage releases beneficial nutrients said to help lubricate our joints.

We have plenty of USDA free range pasture chicken in whole chickens, boneless/skinless breast, split breast, leg quarters, wings, backs, and necks.

Our laying hens are still doing well so we have several dozen fresh free range farm eggs.

Our market hours beginning next week at the Piedmont Triad Farmers market are Wednesday, Thursday, Friday, and Sunday ( 9:00 until 2:00); Saturday ( 8:00 until 4:00).

Hours at the Greensboro Farmers Curb Market are Saturday ( 6:00 until 12:00).

We will look for you at the market!

1 Response to “November News From Peterson Farm”

  1. 1 Lauren

    My family and I are just recently jumping on the “WHOLe FOODS” banwagon and we are so excited to come try all the natural foods your farm has to offer. Thank you for being an organic provider in this processed day in age we are trying to teach our children to vote for local eating and kick out the McDonalds toxins and your farm helps make this possible for us as teachers and parents for our future! Looking forward to visiting the Farmer’s Market on Saturday!!

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