Big Idea
- Next week the Prescott Farmer’s Market hours will change to 10-1 for the winter season
- At the Market today are pumpkins, marigold garlands, radicchio and tomatoes
- A hard killing frost came with 19º temperatures
- It’s a great time to plant garlic
- Read more...
It’s the last week for Summer Market Hours
This week is the last week for summer market hours (Next week the market hours will change from 10-1, location stays the same). See you bright and early with lots of pumpkins, marigold garlands, radicchio and the last big load of tomatoes.
We finally had a hard killing frost this week (we got down to 19 degrees!). We worked like crazy to get everything harvested and packed away that we could before the deep cold. Many stacks of tomatoes, every last winter squash, marigold heads (because it's just too hard to let them go) and more flowers for drying. We like to call it the hoarding season. We double-covered a few of the peppers that have yet to ripen such as the ghost and habaneros, destined for hot sauce - we can only cross our fingers they will limp on a little longer. Some things still under ground will be protected for a big longer - like potatoes and sweet potatoes - but we will be getting those out as soon as we can. Now the last vestiges of summer are gone. And we are feeling quite fine with that. We are gearing up for winter and giving everything that needs it an extra layer of protection. We do have a LOT of canning tomatoes available this week. This will be your last chance to get them.
This is also a great time to plant garlic. If you are looking for seed garlic - the stuff we sell at market for eating is also great to plant. We have been growing this same variety for 15-ish years. We got it from a friend, who got it from a friend and it's been grown in the Chino Valley area for over 30 years (or maybe 40? Molly Beverly correct me if I'm wrong). It is a soft neck variety with the potential for very large bulb size, great flavor and exceptional storage capability. Garlic should be planted in the fall (like right now) and harested in early summer, it is easy to grow and very satisfying to provide yourself with a year's worth of garlic for all your cooking needs.
with love from your farmers,
Shanti & the Whipstone Crew
WHAT'S FRESH THIS WEEK
Vegetables
arugula
spring salad mix
head lettuce
radicchio
escarole
kale - lacinato and curly
collard greens
daikon radish
watermelon radish
salad turnips
bok choy
rutabaga greens
carrots - orange and rainbow
winter squash: spaghetti, delicata, butternut, acorn
decorative pumpkins
tomatoes (and canning tomatoes)
potatoes - fingerlings and purples
onions - yellow and red
garlic
scallions
shishito and padrón peppers
green chiles : sugar, sahuaro, charger and ancho
hot chiles: serrano and jalapeño
last of the sweet peppers
Herbs: chives, mint, thyme, sage, cilantro, and dill
eggs
Flowers
lisianthus
marigold garlands
Recipes
- roasted delicata squash and kale salad
- spaghetti squash and kale soup with meatballs
- Miso butter onions
Wilted escarole salad with feta, walnuts and honey
Radish and escarole salad with anchovy vinaigrette
WHERE TO FIND US
PRESCOTT FARMERS MARKET (summer hours) - Saturdays 7:30-noon. YRMC Miller Valley Lot, 900 Iron Springs Rd.
FLAGSTAFF COMMUNITY MARKET - we are not currently attending this market in 2020, hope to be back next year.
FARM STAND - Open everyday sunup to sundown, self serve, honor system directions HERE
