Poplin Farms

albemarle, nc

Market Stuff for February 18.

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The greenhouse is full of onions!…herbs, tomatoes, cabbages, and just all the baby plants.

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I love how onions come up from the middle, folded in half. Then they unfold and stand straight up.

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Cutting celery – kind of amazing that each tiny seedling will grow into a huge plant that can feed a family all season into frost…not like a celery-crazed family, but just a normal family.

I’ll be at the Charlotte Regional Farmers Market tomorrow with lots of greens: chard, collards, red kale and curly kale, sweet potatoes, wheat and since I’ve missed a few markets, we have some great specials on our delicious beef!

We still have the GB special, Buy 5 get 1 free PLUS, philly steak and NY Strip are 20% off.

I’ll have our grass fed, Animal Welfare Approved Angus beef in these cuts: Ribeyes, NY strips, sirloins,  skirt, ground beef, stew beef, philly steak, cube steak, osso buco,  short ribs, soup bones, liver,  eye of round roasts, bone-in chuck roasts, shoulder roast. Bologna, corned beef & hot dogs made without added nitrates or nitrites.

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Last weekend my family came, with 4  horses and their dogs :) We set up corrals for the horses and went trail riding in the Uwharries. It was my gray horse’s  first time ever riding off the farm and his first time on treacherous trails! Also his first time riding with so many horses, there were 7 of us and we met a lot of riders on the trails. I wasn’t sure how he would handle all the pressure but he seemed to have a great time and there were no problems.

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See you guys tomorrow!

 

Market Stuff for February 4.

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I won’t be at the market next week but I’ll be at the Charlotte Regional Farmers Market tomorrow with lots of greens: chard, collards, red kale and curly kale, sweet potatoes, butterball potatoes, wheat and since I’ve missed a few markets, we have some great specials on our delicious beef!

We still have the GB special, Buy 5 get 1 free PLUS cube steak, philly steak and NY Strip are 20% off.

I’ll have our grass fed, Animal Welfare Approved Angus beef in these cuts: Ribeyes, NY strips, sirloins,  skirt, ground beef, stew beef, philly steak, cube steak, osso buco,  short ribs, soup bones, liver,  eye of round roasts, bone-in chuck roasts, shoulder roast and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

It looks like we are almost out of pastrami, corned beef and bologna so if you’re a fan I’ll be happy to hold some for you…so I don’t have to see the sad face.

Also, Shane increased the number of momma cows 2 years ago and while we were getting them re-tagged a few weeks ago we got a good count on the market-ready  and future market numbers, so now we are happy to finally be able to offer bulk discounts on wholes and halves of our beef – $3.50/lb hanging weight (not live weight) plus the cost of processing and $4/lb plus processing for a quarter. Right now hang weight is around 800 pounds for a whole.

I tried some new recipes while I was away, both really good – Fat-Busting Collard Green Soup, I think the name had Shane very skeptical that it could be delicious and it turned out to be totally delish, and Creamy French Lentils with Mushrooms and Kale .

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See you tomorrow :)

 

 

 

 

No market this week.

 

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I have family stuff going on. I’ll see you next week –

Market Stuff for January 14.

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Even though we didn’t get the 6″ we were promised, there was enough for sledding. We whipped each other around on a car hood behind the gator until we were frozen, then I had the bright idea to hit the hill in the horse pasture on the flying saucers. All fun and games until Shane’s sled hit a rough patch and stopped, and he kept going into a backward somersault landing on his head – then I went full speed on mine into a snow covered pointy rock that had Jill’s Kidney written all over it. After  the immobilizing pain subsided we  collected our sleds and made the walk of shame back to the gator bahaha! Snow day over.

I won’t be at the market next Saturday, but I’ll be at the Charlotte Regional Farmers’ Market tomorrow with  red russian kale, curly kale, swiss chard, Butterball potatoes, sweet potatoes and wheat.

We have a special on NY Strip this week, 20% off.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, sirloins,  skirt, ground beef, stew beef, philly steak, cube steak, oso bucco,  short ribs, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts, shoulder roast and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

We still have the ground beef special – Buy 5, Get 1 .

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The cows got new ear tags yesterday, the old ones were too faded to read. Lots of folks around here have cows and when we get a call in the middle of the night because someone’s cows are in the road, Shane  gets up and goes to see if they’re ours. So this time he used 2 different color ear tags to make the cows easy to identify. They’ve only made a break for it once since I’ve lived here.20170112_221103758_iOS

By the end of it he looked like a Waffle House hash brown. Smothered, covered, chunked and splattered. The ground is super soggy from the snow then rain.

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Easy grilled beef satay with philly steak! And spicy peanut (but with almond butter) sauce

I’ll see you guys tomorrow!

 

 

All the signs point to NO.

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It’s looking like a fantastic weekend to skip the market; if there’s a snowball’s chance in hell of any type of sledding then I’m definitely staying home anyway.

I hope you have a wonderful weekend and I’ll see you next Saturday!

Happy New Year!

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with  red russian kale, baby-ish (tweener?) size curly kale, beautiful chard, Butterball and Carola potatoes, sweet potatoes and wheat. This is the last crate of Carolas.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, sirloins,  flanks, skirt, flat iron, ground beef, stew beef, philly steak, cube steak, oso bucco,  short ribs, brisket, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

We still have the ground beef special – Buy 5, Get 1 .

I got a new book for Christmas called Life-Changing Foods by Anthony William. He’s a medical medium (you can read about him here if interested); I really like the book, and it has recipes – last night we made these Sweet Potatoes Stuffed with Braised Cabbage and Lemon Ginger Sauce. They were really good! If you check out the link to the recipe (READ IIIIIT!), he talks about some of the insane things that sweet potatoes and the other ingredients will do for your health, like starving out the mold in your colon – whaaaaat?? Come on! Who can say no to that? Haha OH no thanks, I prefer a  moldy colon.

See you guys tomorrow!

Market Stuff for December 17.

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with beautiful chard, big arugula, Butterball and Carola potatoes, sweet potatoes and wheat. I will not be at the market on Christmas Eve. I’m pretty sure I’ll be there New Year’s Eve.

Tomorrow I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins,  flanks, skirt, flat iron, ground beef, stew beef, philly steak, cube steak, oso bucco,  short ribs, brisket, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

We still have the ground beef special – Buy 5, Get 1 .

See you tomorrow!

 

The key to staying warm is 2 pants and 3 shirts.

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You’re coming tomorrow right?

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Get the big pants out and wear them over more pants and then we just need a hat, scarf and fleecey gloves. Twenty degrees, pffft.

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with Red Russian kale, chard, Butterball and Carola potatoes, sweet potatoes and wheat. Parsley. I have 3 teacups left!

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins,  flanks, skirt, flat iron, ground beef, stew beef, philly steak, cube steak, oso bucco,  short ribs, brisket, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

We still have the ground beef special – Buy 5, Get 1 .

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He wears overreach boots on the front or else he steps on his shoes with his back feet and pulls them off. So that’s why his front feet look weird here.

I do have actual photos of him from the front but they won’t load! GRRRRR!! Sitting in front of this computer every Friday comes in right under waterboarding. I’m getting a new one for Christmas because this one causes rage. My yoga teacher says it’s time to let go of things that no longer serve us :) The Spinning Rainbow Wheel of Death is not serving me and I’m pretty sure all this frustration is clogging up my chakras and stuff. She would not approve.

Have you ever made Osso Buco? The fancy (fancy meaning Italian haha) term for shank cross cut; maybe you’ve been thinking of trying it? I seared off  3 of them and put them in the crock pot on Sunday, over a layer of onions, the last of my uncle’s tomatoes, then put the potatoes and carrots on top so they wouldn’t turn to mush. Added a few cups of water, bay leaf, crushed garlic, thyme, smoked paprika and let them go all day.  Fall-apart good, and at $5.50/lb,  economical. The broth gelled just like when I make bone broth. Shanks have a marrow bone so the broth is super nutrient dense.

Ok, I’ll see you tomorrow!

 

 

 

 

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And then I put gluten in the brisket.

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I hope you guys had a great Thanksgiving! I’m still righting all the wrongs…you?  My 2 aunties and uncle from Florida came, one makes pottery and my uncle farms. They brought tomatoes, cukes, peanuts, persimmons, cactus fruit, papayas, green beans  – can you believe that just 8 hours away they are growing all that stuff right now.  It was her birthday and she wanted barbacoa  so I smoked a brisket then put that baby in the crock pot with some lime juice, cumin and stuff and a bottle of BEER. Didn’t even give it a thought. Did I mention she CAN’T HAVE GLUTEN?? DRATS.

THEN on Thanksgiving Day after 3 glasses of champs I sliced off almost my whole entire fingernail chopping sage. Bloodbath!

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with a little baby curly kale and spinach, Red Russian kale, chard, pretty radishes, Butterball and Carola potatoes, sweet potatoes and wheat.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins,  flanks, skirt, flat iron, ground beef, stew beef, philly steak, cube steak, oso bucco  short ribs, brisket, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts and rump roast. Bologna, pastrami, corned beef & hot dogs made without added nitrates or nitrites.

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Anyway my auntie makes all my dishes and stuff, and I love them and so I thought it would be really fun to have her make some teacups to put on my market table for Christmas presents (to ourselves?) to sell with my dried hibiscus and turmeric tea. RIGHT?!  So pretty. I’m bringing them tomorrow, they are $35 – $45 for the teacups with saucers. That’s just her price I didn’t add anything to it.  I only kept one so far…I seem to be amassing a collection of teacups and mugs, love them.

Seeeeee! Yes. It is big enough to wash your chihuahua in. That’s how we like it :)

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I finally broke out the good camera and have been lugging it on my walks in the mornings. I’m on the lookout for the raccoon family of 5.

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Fluffelupagus is getting lots of face time this week :)

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Where’s Waldo? Your frosty breath is giving you away silly!

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There she goes!  In a cloud of dust. Thank goodness we finally got some rain.

See  you guys tomorrow!

 

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Thanksgiving Market!

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I have no  photos this week whatsoever so as usual just sub a horse.

I won’t be at the Charlotte Regional Farmers’ Market on 11/26 but I’ll be there tomorrow with a few of these: arugula, radishes, broccoli, parsley & mint, and a lot of kale, chard, and Carola, German Butterball and Peppermint potatoes, sweet potatoes, wheat berries.

SPECIALS: Ground Beef  – Buy 5, Get 1 FREE.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins,  ground beef, stew beef, philly steak, cube steak, oso bucco  short ribs, brisket, soup bones, liver,  eye of round roasts, bone-in chuck roasts, sirloin tip roasts.

Lots of bologna, pastrami, corned beef & hot dogs for quick and easy dinners on Wednesday night!

We were making our list for Thanksgiving dinner and my sister says, there aren’t many vegetables on here. I was like VEGETABLES!? I GOT VEGETABLES 365!   Thanksgiving is for being thankful that you had them all year and now it’s time to celebrate by eating all the delicious Thanksgiving foods :)  that we only have  one day a year. At our house that’s homemade mac & cheese…my mom’s stuffing…brined + herb marinated turkey with wine & herb gravy.  Oh I’ll have my swiss chard too, but I’ll take that au gratin, with gruyere. And my sweet potatoes –  in the form of pies. Homemade cranberry sauce! Is it Thursday yet???

Most of it I grew, some of it my friends grew, and a few things came from the store – I mean we’re not ACTUAL pilgrims here. So I have 3 recipes to share! The first one is of course Sweet Potato Pie. This is the very best recipe of all the ones I have tried and everyone loves it. It’s also really good made with coconut oil and coconut milk instead of dairy. So:

1 lb sweet potato, baked until very soft and caramelized. I bake a 1 lb potato (or 4) (or two 2 lb potatoes  because double batches are easiest) (I need a whole pie for myself) the day before, at 450 for an hour, then turn off the oven and leave them in another hour +. Make the pies the next day.

Take off the peel and beat the sweet potato with 1/2 c softened butter til smooth. Add 1/2 c sugar, 1 shot of Southern Comfort in the bottom of a half-cup measure then fill with milk so 1/2 c liquid total, 2 eggs, dash cloves, 1/2 t nutmeg, 1 t cinnamon, 1 t vanilla. Beat til smooth. Pour into crust OR greased pie dish to make a crustless pie and bake at 350 for about an hour until a knife inserted in middle comes out clean. Enjoy with fresh whipped cream!

Now, Chard Gratin. Another Thanksgiving  exclusive here – hello creamy cheesy greens! We usually only make half of this recipe (2 lbs chard, etc and bake in a glass loaf pan). You need 4 lbs chard, 3 Tb butter,  small onion peeled and minced, 3 garlic cloves peeled and minced, 1 t salt, few turns fresh ground pepper, 1/4 t nutmeg, 2 T flour, 2 1/4 c milk, 5 oz Gruyere, shredded and divided.

Oven at 400. Wash chard, remove stems – save about 1/3 of the stems. Fill a large pot 3/4 with water and boil. Prepare and ice-water bath in a large bowl. Add chard to boiling water and blanch for 2-3 minutes, it will turn bright green. Transfer immediately to ice bath. Drain chard into a colander lined with a thin kitchen towel (like a flour sack towel). Gather the edges of the cloth and wring out as much water as you can, and you’ll have a firm ball of chard – put that on a cutting board and cut into 1″ sections lengthwise and then crosswise.

Dice reserved stems and cook with butter, onions, garlic, salt, pepper and nutmeg over med heat 5 min. Add flour and cook 1 min, reduce to med-low and add milk, mixing well. Cook until thickened and bubbling – stir frequently. Add 3 oz gruyere. Stir until melted then turn off heat and add the chard. Pour into 1 1/2 qt dish and top with remaining cheese. Bake 15-20 min.

And the last one is Martha Stewart’s Cranberry Maple Jelly – a texture similar to the canned jelly, but homemade from real cranberries and maple syrup – so worth the extra effort. We usually make half the recipe and make it the day before. We save the cranberry mixture that is left after straining the jelly and use it in cocktails, or add it to  glasses of champagne,  or as a spread for leftover turkey sammys or as topping for stuff. Delish.

 

 

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I watches. Then I naps :)

See you tomorrow!

 

 

 

 

 

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