Time is slipping away faster than I would like. We got the slightest nip of frost last night - that we didn't notice until at least an hour into morning harvest. The thermometer said it was 37 degrees out and the weather forecast predicted a low of 54. It could turn around and be warm for another few weeks, but that's not likely. We decided it would be best to get all the peppers and dahlias covered today, just in case.
We are sliding down the slope to the end of the season either way. The focus of our work is changing. We are gearing more towards cleaning up, covering and storing away instead of rushing to grow more. Weeds are slowing down (miracles do happen). We still have hardy biennial flowers to transplant and other cool loving flowers to direct seed - all for spring bloom, and all the greenhouses to clear out and replant. So, still lots of work to get done before a winter hibernation.
At this point the tomatoes are almost gone. We do still have romas, tomato seconds and some cherry tomatoes too. The zinnias are fading. The beans are slowing way down, and there are only a spattering melons left. The peppers however are just hitting their stride. There are so many good peppers coming out of the field. The color, texture and taste are just incredible.
I was able to sneak away for a good chunk of this week and attend a conference in Raleigh, North Carolina. The ASCFG has become my flower farming family. I serve on the board of this organization and I was honored to give a presentation at their national conference. We went on a few farm tours, attended many talks, learned some farm hacks, and in general just really enjoyed connecting with old and new farmer friends. (see a few photos below, I didn't want to overload you)
fall carrot planting is coming along nicely, we should have new carrots
in 2-3 weeks
At the market this week
spring salad mix
kale - curly and lacinato (aka dino)
Green beans (very limited)
potatoes - red and merlot
beets (topped only)
cucumbers - picklers
tomatoes - mostly roma
onions - red and yellow
Peppers: shishito, padron, serrano ,jalapeño, güeritos, green, red, yellow and purple bells, pimentos, gypsy, banana, charger, sahuaro, sugar, poblano,
where and when to find us:
- Self serve farm stand, at the farm, open every day, daylight hours
- Prescott Farmers Market SUMMER - Yavapai College - 1100 E Sheldon St. Prescott, Saturdays 7:30- Noon through October
- Flagstaff Community Market - City Hall Parking Lot - Aspen Ave., Sundays 8-Noon