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.

Peterson Farm is featured in the March issue of Common Ground. Click here to view the article by Gwen Roland about the history of our farm and the benefits of grass fed beef. Or visit http://www.sare.org and search for article OS06-032 to read the research on the grass fed beef project.

The days are getting noticeably longer so it won’t be long until spring arrives again. After the persistent cold and snowy winter I think I will have an acute case of spring fever when warm weather arrives. It won’t last long though because it will be time to plant all the seeds we have been ordering for the past two months.

Something that has been missing for the past few years has returned this year. That is the meadow lark. I saw three today in the south pasture. The past couple of evenings I have heard them making their mating call. They fly high above the field and hover stationary while repeatedly making short shrill sounds often around sunset. Mid February is their mating season. It sure is nice to see and hear them again.

The last few days I have seen bluebirds around our bird feeders. They have probably already picked out their nesting places for the season.

The snow last weekend disrupted our market plans. It is supposed to be dry and a bit warmer this week so we are planning to be at the Piedmont Triad Farmers Market both Saturday and Sunday from 10:00 until 3:00. We have plenty of beef, chicken, and eggs. There will probably be nothing yet from the garden except perhaps a bit of Savoy cabbage and collards.

We hope to see you at the market.

The cows are sure eating hay so we are running short. In fact, we hauled in a load today which makes the third load we have bought. And we will need another one before spring arrives. At least there is plenty available due to the timely rains we had last growing season. With it being so cold our winter forage is not growing much but the cows seem perfectly content to munch on hay. And they really get noisy if they run out!

The hens are still laying eggs like crazy even with the bad weather. Of course, we feed them the very best feed available and they have some protection from the cold wind at night. They seem perfectly happy and keep singing contentedly. But they do not like to walk on the snow. I guess it is too cold on their feet.

We have some cabbage, broccoli, and cauliflower sprouting in the greenhouse. It will be a while before the plants are big enough though. Soon it will be time to sow lettuce, tomato, pepper, and other things to get those plants started.

We already have most of our greenhouse supplies and we are beginning to obtain seeds, etc., for our outdoor gardens. Spring and the growing season will be upon us before long!

The weatherman has slacked off a bit for predictions of another winter storm this weekend. For Saturday, one predicts a high in the thirties and another in the forties with a chance of rain. So we are making plans to be at the Piedmont Triad Farmers Market from 10:00 until 3:00 on Saturday. If things change and there is ice and/or snow we won’t be there. But, hopefully, it will remain above freezing so we can make it. I am sure some of you need meat or eggs by now so we want to make them available for you.

We have chicken, beef, and eggs. It is doubtful if we will be able to bring anything from the garden.

If all goes as planned, we hope to see you at the market on Saturday.

Although farming in a sustainable way is more work it has its own compensation. Knowing you are producing the most healthy and delicious food possible while encouraging the life of the soil and environment is a worthy endeavor.

Soil is not just minerals and humus but is teeming with microbes, insects, and worms. It is full of life. Conventional farming methods utilizing artificial fertilizers, herbicides, pesticides, and fungicides serves to kill the soil. Farming with natural and organic methods preserves and feeds the life in the soil. The living soil feeds the plants that produce the fruits that feed you.

Research has shown that food grown organically has about 25% more nutrient density than conventional methods. In conventional farming the use of potent artificial fertilizers, such as sodium nitrate, increases the plants cell size. The larger cell holds more water. Plants and fruits grow faster and larger but nutrients are diluted by the added water.

Since organic food has more nutrient density it has more flavor. Many times people tell us our products are the best they have ever eaten. Now we know at least one reason for the difference.

As you know, the weather has not been cooperating too well with our market days lately. But many of you have continued to come out and shop. We hope you will continue to do so and purchase the items you need in preparation for holiday festivities. Following is a list of the days we plan to be open until the New Year. However, keep in mind extremely adverse weather may change our plans. If conditions seem questionable please give us a call on our cell phone at 336.687.3269.

Holiday season market days (weather permitting) at the Piedmont Triad Farmers Market.

Friday (18) – 10:00 until 4:00

Saturday (19) – 8:00 until 4:00

Sunday (20) – 10:00 until 4:00

Tuesday (22) – 10:00 until 4:00

Wednesday (23) – 10:00 until 4:00

Saturday (26) – 10:00 until 4:00

Tuesday (29) – 10:00 until 4:00

Wednesday (30) – 10:00 until 4:00

We have a good supply of Pasture Finished Jersey Beef and Pasture Raised Chicken. Meats are 10% off the regular price.

Our pastured hens are still cranking out the eggs so we have plenty for your holiday needs. They are on sale at $.50 off the regular price.

From the garden we have turnips, Swiss turnips (rutabaga), Savoy cabbage, Chinese cabbage, Romaine lettuce, red Russian kale, Siberian kale, Toscano kale, mustard greens, and collards.

We wish you the very best this holiday season. May peace be the rule in your household.

This photo was taken from my new BlackBerry! It’s my new tool to help share the story of the great tasting food I grow on the farm. Doing my part so people in the Triad can buy natural, local food and stay healthy!

Pasture based eggs have two times the Omega 3 than conventional eggs.

We keep discovering research into the benefits of grass fed and pasture based meat and eggs. Recently, we wrote that when beef cattle are moved from green forage to grain they lose around 82% of the beneficial omega 3 fatty acids in 120 days. Now we have found research that indicates they lose about 97% of beta-carotene in just 60 days on grain. In addition, grass fed beef has 3 to 5 times more CLA and 4 times more vitamin E than grain fed.

Eggs from pastured hens are higher in quite a few nutrients. Recent research indicates pasture raised eggs have 3 to 6 times more vitamin D than conventional eggs. This benefit comes only from hens that actually are outdoors where they consume green forage and soak up the sunshine. Just because the store carton may say ‘certified organic’, ‘free range’, etc. does not mean they have ever been outside.

The vitamin D content is important because most Americans are low in this vitamin and there are few food sources for it. Another source is shiitake mushrooms.

Someone asked the other day if we added flax seed meal to our chicken feed to increase omega 3. The answer is we don’t need to since pastured chicken and eggs have double the omega 3 than conventional.

Please take notice of a change in market days. During the month of December we plan to be at the Piedmont Triad Farmers Market on Friday (10:00 until 4:00); Saturday (8:00 until 4:00) and Sunday (10:00 until 4:00). We will not be there on Wednesday or Thursday.

We have a good supply of Pasture Finished Jersey Beef and Pasture Raised Chicken. All meats continue on sale at 10% off the regular price. Chicken leg quarters and whole wings are still on sale at 25% off.

Our hens are still laying lots of eggs so we are continuing $.50 off per dozen sale. Keep in mind we recycle one dozen egg cartons in good condition.

We plan to be restocked with shiitake mushrooms including fresh, dehydrated, and powder.

From the garden we have turnip and mustard greens, red Russian kale, Siberian kale, Tuscano kale, Swiss chard, savoy cabbage, Chinese cabbage, lettuce, collards, broccoli, turnip roots, and rutabaga.

We look forward to visiting with you at the market!

Food Inc exposes the practices and detrimental effects of the corporate and industrialized food production systems. Most people are alarmed, as they should be, by what they see.

The movie Fresh celebrates some people that are involved in providing food produced humanely with a social and environmental conscience. It offers hope that there is a better way.

Both movies feature a website where you may get more information and view a trailer. They are www.foodincmovie.com and www.freshthemovie.com.

Both movies are being shown in theatres and in special showings by concerned organizations. We encourage you to see them both at the earliest opportunity.

Also, the negative effects of conventional food and the benefits of organic food products are being gradually documented. Research shows that pesticide residues, even at USDA accepted levels, inhibits brain development in children. The reduced levels of antioxidants in conventional food contributes to altzheimers. Pesticide residues contributes to diabetes in children and lowers male sexual virility. Nutrient levels in organics averages 25% higher. These findings and others based on scientific research may be found a www.organic-center.org.

They are many questions surrounding this subject but two are currently predominant. “Can organics feed the world?” The short answer from professionals in the field is ‘yes’. “Can the price be lowered so everyone can afford it?” This one is a little more involved but one key fact is that conventional farming is subsidized by the government with your tax dollars and organics is not.

We are having a deluge of rain and wind from tropical system Ida which is making it hard to get in the fields but we plan to have plenty of fall produce for you this week. Items include turnip greens, turnip roots, mustard greens, Siberian kale, red Russian kale, Toscano kale, arugula, three types of romaine lettuce, Swiss turnips (rutabaga), savoy cabbage, collards, and broccoli.

Pasture raised chicken includes whole chickens, boneless skinless breast, split breast, whole wings, leg quarters, backs and necks. We still have a few large whole chickens you might choose to use for your Thanksgiving Day celebrations.

In Pasture Finished Jersey beef we have fillet mignon, NY strip, rib eye, and sirloin steaks. Roasts include sirloin tip, chuck, shoulder, eye of round, round, and tri tip. We also have ground beef, stew beef, cube steak, beef sausage, beef liver, soup bones and dog bones.

All meat products continue on sale at 10% off. And we are continuing the special sale on chicken leg quarters and whole wings at 25% off.

Our chickens are continuing to lay well so we are continuing our sale of $.50 off per dozen eggs. We remind you that we recycle egg cartons.

We have fresh, dehydrated, and powdered shiitake mushrooms.

Weather permitting we continue to be at the Piedmont Triad Farmers Market Wednesday through Friday (10:00 until 4:00), Saturday (8:00 until 4:00) and Sunday (10:00 until 4:00). We are in booth 74 in farmers area number 2

Fall is officially here and with the recent rains our fall crops are doing nicely. We already have beautiful greens and romaine lettuce. Persimmons are falling in earnest and we have persimmon pulp for those delicious persimmon puddings.

With recent low prices for commercial cattle several producers have begun selling what may be called ‘pasture raised grain finished beef’. While this may be a better choice than supermarket beef it is far less healthy than totally grass fed beef.

Healthy omega 3 fatty acids are found in green grass. Unhealthy omega 6 fatty acids are found in starchy grains such as corn. As soon as cattle are taken off grass and fed grain the omega 3 fatty acids begin to drop. In 120 days on grain omega threes drop around 83% while omega 6 rises.

Americans have as much as 20 times as much omega 6 in their bodies as is considered healthy. These high levels of omega 6 contribute to high cholesterol, high blood pressure, heart attack, stroke, ADHD, depression, and Alzheimer’s. Omega 6 has been shown to increase cancer tumor growth while omega 3 inhibits growth.

In addition to omega three benefits pasture raised animals have about one third total fat content, four times vitamin E, three to five times more CLA ( conjugated lanolinic acid), three times more beta-carotene, four times more vitamin A.

These health benefits are not only found in grass fed beef but are found in comparable quantities in pasture raised chicken, eggs, and dairy products.

There are two reasons we chose the Jersey breed to grow. They consistently test higher in omega 3, CLA, and beta-carotene than other breeds. Secondly, they rate higher in tenderness and taste. They provide the highest quality grass fed beef available.

Why are grass fed products priced higher? Simple. It takes twice as long to grow them to market size. The weight is several hundred pounds less (less fat). There are less pounds to sell so the price per pound is higher. The value is justified by the health benefits and higher production costs per unit (lb.).

Our new chickens are really turning on the eggs now! We are now keeping them available at the market all the time we are open. That means everyday, not just on Saturday. We have several dozen sizes small and pullet so we are putting these on special sale at $2.00 doz. this week. These are pasture raised eggs with the health benefits mentioned above.

Persimmons have begun falling so we have frozen persimmon pulp available for you. Ask for my late mother’s persimmon pudding recipe.

Our romaine lettuce is producing well so we have plenty for sale. We have both green and red.

Other items from our gardens include turnips, turnip greens, curly mustard, arugula, kale, calico crowder peas, four types of heirloom tomatoes, spagatti squash, butternut squash, kabachi squash, eggplant, okra.

We have plenty of fresh shiitake mushrooms, dehydrated, and powdered. We have some recipes available.

We have a good supply of Pasture Finished Jersey Beef (including mild and hot beef sausage) and pasture raised chicken.

Our hours at the Piedmont Triad Farmers Market are Wednesday through Friday (9:00 until 3:00) and Saturday (8:00 until 4:00). While we prefer not to be open on Sunday, we presently have plenty of product to sale so we will be open each Sunday (10:00 until 4:00) for the next few weeks.

We will look for you at the market. We are in booth 74 in farmer’s area #2.