Print this page

Whipstone Farms: Thanksgiving Market

17 November 2018  

Prescott Farmers Market takes place on Sunday this week.

A few important pieces of business we might as well attend to first.  The Prescott Farmers Market will take place Sunday this week (November 18th) in place of the usual Saturday market.  So, if you show up on Saturday and you don't see anyone around - just come on back the next day.  We will still be at Prescott High School from 10 am - 1 pm - but on Sunday and in the upper parking lot.  Hopefully the parking situation will be a lot easier for all of you.  Part of growing a great, vibrant, community market is working through the kinks as they arise.  The growing pains of the local food economy.  If anyone one has a lead on a perfect location for the permanent home for the farmers market, please let us know! [approximately 2 acres with buildings, commercial kitchen, cold storage, and gardens a plus]

While we are on the topic of market schedules, another alert - we will not be attending the Prescott Farmers Market the Saturday after Thanksgiving. While our general motto is to never, ever miss a market, we have decided this year that a little more time with family feels like the right decision.  This allows all of our staff to have an extra day off with their loved ones as well. All the summer holidays that our farm crew worked throughout the summer without ever a complaint, now is when we can make that up to them. The rest of the market will still be going on without us, so please show up and support them. 

We have a superb Thanksgiving market planned.  So many good veggies and an amazing array of flowers  We busted out the dried flower stash, the stash we have been diligently building up all summer long, and made so many beautiful dried bouquets and wreaths.  This is just the beginning and I am so excited. 

It has been a cold one this week.  Even though we have been graced with some warm sunny (almost t-shirt level) days, the nights have been pretty brutal.  We have had to say goodbye to quite a few of the vegetable crops in the field.  Every plant has its own cold tolerance level.  And as the low dipped to 13 degrees, it was obvious who could hack it and who couldn't.  The carrots no longer have beautiful green tops, but the roots are just as sweet. You may see some slight tip burn on the heads of lettuce but the other 98% of the leaves are a beautiful as ever.  The mâche is still the queen of the winter greens.  The purple daikon and watermelon radish are bringing in the most amazing splashes of color.  And the parsnips are at their peak. 

I feel I may have gotten a bit over confident in my dahlia chronicles last week.  In an effort to get the rest of the tubers out in a hurry, for fear they might freeze in the ground with the temperature dropping so quickly, we had a minor disaster.  We made the big push to dig the last 1/3 that was left in the field. We washed them all in one afternoon and stored them in our uninsulated barn, ready to divide them the next morning.  Well, the next morning, those thousands of tubers were all frozen popsicles.  I felt so dumb.  I could have covered them with blankets.  I could have put a space heater close by for one night. I could have stored them in the walk-in cooler that never freezes.  I wish I could say this was the first time I have ever lost a large amount of dahlia tubers due to human error, but it has happened several times before.  Luckily, we already had an abundant amount of dahlias divided and stored away.  I was sad to loose a bunch of varieties and colors I had just been able to bring up to the numbers I wanted.  But, you live and learn. I already have an SOS out to some flower friends and I know I can get my hands on at least some of the varieties I lost. The lesson here. Farming will always be a constant stream of heartache, mistakes and forces beyond our control.  Don't hold too tight to these things that, in the end, do not make or break us.  Let things go and forgive ourselves. 

In this same cold spell, we have also had to say goodbye to the peppers.  Hanging on to field-grown peppers until mid November already feels like a miracle.  We did a major pick through and saved as many peppers as we possibly could before it got too cold, filling every crate and gunny sack we could find.  We have been roasting, freezing, pickling, smoking and drying as fast as we can. But we still aren't going fast enough. We weren't able to salvage as many of the sweet peppers.  With their higher water content, many of them were already frozen by the time we got to them.  But we have already been putting peppers away for weeks (almost months).  I guess this is the burden of abundance.  We want to be able to save it all - but in a good year, our capacity is only so big. 

We still haven't gotten around to planting the tulips, iris and peonies that are staring me down every time I walk into the cooler.  But that will come soon.  Now that the field is so frozen, what else could we possibly have to do?

I can't close this email without making sure you all know how eternally grateful I am to each of you.  Whether you are family, customers, friends, or even we have yet to meet.  But you take the time to read this. Thank you for everything you bring into our lives.  I love this time of year for the reminder to be grateful and giving and kind.  Choosing kindness feels like the most important thing we can do right now.  A special shout out to our amazing farm crew for always working hard and being a part of our family.  We couldn't do anything we do without you and I hope you realize that this farm exists because of you.  

Wishing everyone a warm, restful, full-bellied Thanksgiving, however you choose to spend it. 

Lots of yummy pickled things, making an appearance this Sunday

rainbow carrots are back

late winter's salad mix already in the works

garlic popping its head up - ready for a nice blanket of straw to protect it through the winter months

watermelon radishes, just starting to color up

flowers - after a few heavy frosts

peppers, in decline

I don't know what it is - but i love watching them turn to mush and melt back into the earth

we made some sweet, fresh floral centerpieces to grace your thanksgiving table

Then we made these dried bouquets that just blew me away.  Why have I not been drying flowers until this year?????

And then some wreaths . . .

In other news, we recently upgraded our electrical service.  This upgrade will give us the capacity to put in another walk-in cooler so we can separate our flowers from our vegetables, along with so many other dream projects we have in the works.  

In other news, we recently upgraded our electrical service.  This upgrade will give us the capacity to put in another walk-in cooler so we can separate our flowers from our vegetables, along with so many other dream projects we have in the works.  

Our awesome electrician even decided to put some lights in the farm stand - it's the little things in life, isn't it?

At the market this week


spring salad mix
head lettuce
salad turnips
daikon radishes
watermelon radishes
carrots - orange and rainbow with tops
potatoes (merlot, desiree, butterball)
beets, topped
onions - yellow
winter squash: butternut, spaghetti, pumpkin
sweet potatoes
Peppers: we still have some fresh, mostly roasted and they will be gone soon.


thanksgiving centerpieces in vases
dried flower bouquets
mason jar bouquets
last of the lisianthus
everlasting wreaths

Other stuff

dried chiles
hot sauce
roasted chiles
eggs (very limited!)

where and when to find us:

  • Self serve farm stand, at the farm, open every day, daylight hours
  • Prescott WINTER Market:   Saturdays, November 10, 2018 – May 4, 2019 |  10:00 am – 1:00     Prescott High School - 1050 Ruth Street

 ****SPECIAL HOURS: Sunday, November 18, 10-1 (in place of November 17 market).  Sunday, January 27, 10-1 (in place of January 26 market) ****

  • Flagstaff Community Market - City Hall Parking Lot - Aspen Ave., Sundays 8-Noon - CLOSED until May 2019


stuffed kohlrabi

sweet potato crisp

gingered carrot and parsnip soup

carrot-daikon pickle

click on the title to get the full recipe


Latest from eNewsMedia

Related items