Poplin Farms

albemarle, nc

Market Stuff for Thanksgiving!

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The only crop left in the fields is the last of the cabbage, broccoli and cauliflower. Everything else is tilled and ready for cover crops.

I don’t come to the market right after Thanksgiving but I’ll be there this Saturday with:

The last of my baby turmeric and ginger, which is more like…tweener age than baby now haha. Cauliflower, broccoli, red & gold beets, red cabbage and 2 green savoys, arugula, beet greens, curly & red kale, chard, sweet potatoes, and pecans that were just shelled Wednesday. No eggs.

We are all stocked up on beef cuts so I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin steak, flat iron, flank, skirt, short ribs, brisket, should roast with or without a marrow bone, boneless chuck roast, sirloin tip roast, eye of round roasts, liver, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites. We are almost out of quarter pound hot dogs and bologna.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

Do you want to hear about my big pecan adventure? Of course not. Look away then.

I haven’t brought pecans to the market before, and so this year I thought, you know this might actually be a low maintenance crop that requires minimal work and expense, and sell really well. It only takes around 20 minutes to fill a 3 gallon bucket using the Nut Wizard :) and I can get them shelled for 50 cents a pound, bag them up and take them to the market. Easy Peasy!

WROOOONG. Soooo wroooong.

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Nut Wizardry in action!

20 minutes to fill up a bucket? WRONG. Once you go through and pick out the extra stuff that the Wizard picks up, plus taking off all the hulls that are still stuck on – not the shells, mind you, the hulls OUTSIDE the shells – you only have half a bucket. So it ends up taking almost an hour to get a full bucket of shell-able pecans.

50 cents a pound for shelling? WROOOONG. It’s an hour and a half drive, plus an hour and a half to shell them at which point it was 12:30 so then I have to stop for lunch or else the Carl part of Carlea Farms who was nice enough to drive would be trapped in the vehicle with a very hangry person for the next hour and a half. We left at 9 am + got home at 3 pm = 6 hour tour.

Adding to that, when you arrive with 72 lbs of pecans in the shell and then leave with only 21 lbs of edible shelled pecans, the 50 cents somehow multiplies into millions of dollars. The math is right, people. And where is the cents symbol on this keyboard?

So now all that’s left to do is bag the nuts. Gah! Wrong again! :) you still need to go through them to get out the bits of shells, the nuts damaged by stink bugs (is there nothing they won’t ruin?), shriveled ones, etc. That took 2 more hours. I didn’t finish.

I’m only halfway done nut wizarding so I’ll be doing it all over again, and this time I am prepared for the realities of life.

I did still have enough life force left to make fresh Cinnamon vanilla pecan milk  for our smoothies and granola fruit bowls. Nom. Turns out I like it in my coffee too.

I also had a garlic planting FAIL; if you are a faithful garlic customer of mine you might need to see what you’re in store for next spring haha :)

See you guys tomorrow or if you don’t make it, have a wonderful Thanksgiving week and I’ll be giving thanks for you, my super awesome customers!! <3

 

I’m not coming tomorrow :)

I’ll be there next week. Have a good one!!

 

Market Stuff for November 4.

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The spinach is spun :)

I’ll be at the Charlotte Regional Farmers Market tomorrow with:

white cauliflower, red & green cabbage, baby turmeric and ginger, horseradish root, swiss chard, beet greens, arugula, spinach, Red Russian kale, potatoes, and sweet potatoes – and Carlea Farms’ organic fed soy-free pastured eggs.

A delicious soup recipe to try, if you’re in the mood – Cheesy Vegan Cauliflower Potato Soup.  The only reason it’s vegan is because they use nutritional yeast instead of cheese so it’s super easy to make it non-vegan by using real cheese (duh). I just happen to have a jumbo size nutritional yeast to use up because my sister’s boyfriend went drunk shopping on Amazon bahaha.   I made a double batch. Shane loved it too. We topped it with chopped avocado and Dean’s microgreens and of course I added hot sauce and crushed red pepper.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, brisket, eye of round roasts, liver, osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites. We are almost out of quarter pound hot dogs and bologna.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

I’m not sure if I’ll be at the market next week. I think I would only have the greens and the last turmeric. I might skip because I’ll have beets and carrots coming in soon, and curly kale and maybe pecans  – anyone know where I can have them shelled? I know of a place in Shelby but I’d like to find somewhere closer. I think I’m about to the end of white potatoes, and we are almost out of hot dogs and bologna too.

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We have beef coming back from the processor next week so we’ll be all stocked up on roasts and stuff the next time I come and we’re making an order for hot dogs and beer brats from Weeping Radish but that won’t be back very soon I don’t think.

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Blowing out the combine to put it up for the season. The mask is for the dust. It’s a giant blower that you pull with a truck, pretty sure it could blow your skin off. He used to just wear those cheap paper masks like you get at Lowe’s, then he’d be blowing his nose and  coughing up stuff for days so I’m glad he’s wearing one that actually does something now.

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so pretty!

See you tomorrow!!

Boo!

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I’ll be at the Charlotte Regional Farmers Market tomorrow with:

white cauliflower, cabbage, baby turmeric and ginger, swiss chard, beet greens, arugula, spinach, kale, potatoes, and sweet potatoes – and Carlea Farms’ organic fed soy-free pastured eggs.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, brisket, eye of round roasts, liver, osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

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I also have a few horseradish roots, just a few because as I was digging, a black snake slithered across and disappeared into the side of the raised bed to let me know I was disturbing her. How rude of me :) I was ready to quit anyway.

See  you tomorrow!

Market Stuff for October 21.

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Hi! I didn’t take any pictures this week so here’s one of my sister’s cat bahahahaaaaaaaa :)

I’ll be at the Charlotte Regional Farmers Market tomorrow with:

baby turmeric and ginger – check out these recipes for Golden Milk (turmeric tea) and my personal fave, turmeric brothwiss chard, beet greens, arugula, spinach, potatoes, and sweet potatoes – and Carlea Farms’ organic fed soy-free pastured eggs.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, brisket, eye of round roasts, short ribs, liver, osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

See you tomorrow!

 

Market Stuff for October 14.

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Moo got his feet trimmed – yikes!

I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 pm with:

tons of greens. Since I didn’t pick them last week they’re pretty big but since they’re in the hoop house they’re tender. I have baby turmeric and ginger, swiss chard, beet greens, arugula, spinach, potatoes, and sweet potatoes – and Carlea Farms’ organic fed soy-free pastured eggs, the same kind I had that one time during the summer. Lots of customers came back and said they were really good.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, brisket, eye of round roasts, sirloin tip roasts, short ribs, liver, osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

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So Moo got his feet trimmed. This is the after photo. I was really terrified to do this for many reasons, but it had to be done and there is no other way. Yes, he does have a little man-udder. It went well. He was strapped in nice and tight so he couldn’t struggle and get hurt.

He has a genetic issue that causes his rear hooves to curl under making it hard for him to walk, and prone to hoof abscesses. When he was young I had my horse shoer (farrier) trim his feet but he got too big and my hoof trimming skills were falling very short. We found this super nice, highly recommended guy that trims cow feet for a living and he came 2 weeks ago and got him all fixed up, but he has abscesses that are painful. The vet says it just takes time for them to heal. He could really use some good healing vibes & love from all  of you guys! It would really help him get through this rough patch a lot faster :) We thank you.

On the same day the hoof trimmer was coming, I came home early from the market to get Moo ready (I was already a ball of nerves) and I found my lamb Pappy was really sick. I figured out he had acorn toxicity so I had to give him mineral oil, banamine and some electrolytes. He recovered but geez. What a day.

Something odd happened on my way home from the market that day – I stopped at the store to get Moo a box of Frosted Mini-Wheats since he was going to have to go through all that, I knew he would want to do some emotional eating :) and as I walked down one of the aisles, I turned my head straight to the mineral oil on the bottom shelf and it was like  **MINERAL OIL**> as if it was being pointed out to me. Of course I was like, that’s weird, who cares about mineral oil, and off I went, only to get home and find my sick lamb that needed a quart of mineral oil, so I had to go back to the store. Strange, right?

If you look at the very top picture, near his adorable face there’s a rattle paddle leaning on the truck. You just shake it and it rattles and that’s what Shane uses to direct the cows, they move away from the ‘super scary” rattling sound. Except Moo, he’s like, ” What’s that?” and goes toward it haha. What a goof. I just put his halter on and led him into the hoof trimmer’s contraption. He’s such a good boy.

OK I’ll see you guys tomorrow!!

Market Stuff for September 30.

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baby turmeric – I get lots of questions about it. It’s not spicy like ginger and it’s most famous for it’s cancer fighting curcumin.  It’s great added to lots of dishes, I just finely chop it and saute it along with the onions and garlic when I’m making soup, stews, stir fry, greens, etc. but my most favorite use is to grate it into simmering veggie broth along with ginger, garlic and some chopped greens and cabbage, grated carrots and a squeeze of fresh lime juice for a light lunch. I love to add dulse flakes too but not everyone loves the flavor of seaweed :)

I will not be at the market next Saturday but I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 pm with:

baby turmeric and ginger (perfect for immune-boosting turmeric ginger shots!), lots of arugula – not too spicy! 3 kinds of lettuce: red butter, red mini romaine and green something. Spinach, napa cabbage, carola and huckleberry gold potatoes potatoes, and new crop sweet potatoes.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

The lettuces :)

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So, arugula. Love it or hate it, it’s really good for us. It’s cleansing to the body and like other bitter veggies, it supports the liver, lymphatic system and more. We need to eat bitter, like it or not. This Linguine with Arugula, Garlic & Parm is a great way to use arugula if you don’t love it. Toss it in there raw and the heat of the other stuff wilts it and takes off the edge. I added some roasted veggies and extra arugula because it might look like I threw a boatload in there, but it wilts down to nothing and then I’m like DRATS THIS IS MOSTLY PASTA!! AGAIN!!!!

I like it to be mostly greens and veggies with a little pasta but that never works out – will I EVER figure out how much pasta to make??

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I also got on a kick of making salad with these spicy, crispy potatoes instead of croutons. I tossed them with smoked paprika, garlic salt, crushed red pepper and black pepper then roasted them until they seemed croutoney.

This is my little tractor, Minnie.

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We’ve had it for a few years but none of the implements would work because they’re giant tractor size so Shane’s been slowly collecting Minnie size implements. This is the baby tiller :) and we have a baby middle-buster, and now a potato digger that works, so I can do potatoes and sweet potatoes by myself.

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…the end of the hay season.

See you tomorrow!

 

Market Stuff for September 16.

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Hot shoeing -Jasper is not bothered, but Carats got hot shoes for the first time (normally just cold shoes) and it was hilarious! He was just standing there half asleep while Ryan took his old shoes off and trimmed his feet, then Ryan put the hot shoe on and the smoke started to waft up and Carats kind of opened one eye and was like, sniff.

Sniff Sniff. Both eyes.

What is that? Sniff Sniff.

Do you smell that? Sniiiiiiiif.

I think something’s burning.

Wait. Is that–is that my foot??

OMG!!THAT’S MY FOOT!!   <FREAK OUT>

I won’t be at the market next Saturday but I’ll be at the Charlotte Regional Farmers Market tomorrow until 11 am  with:

baby turmeric (whole plant), the last of the chestnuts, the last of the squash, the last of the okra, carola and huckleberry gold potatoes potatoes, eggplant + mini eggplant.

I will also miss Saturday, October 7 market.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

It’s time to dig sweet potatoes and that’s what I’ll be starting on Sunday. Dug 2 crates last Sunday and they’re curing, so they’ll be ready in one more week.

When I come back to the market on September 30, I’ll have arugula, spinach, lettuce, napa cabbage, turmeric, sweet potatoes…

this is arugula (in the hoop house), 7 days after planting:

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spinach seedlings, also 7 days old:

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the first time I ever grew spinach, when it came up I thought it was grass and I hoed it dead.

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Oh victory, the tomato hoop is done. I pushed all the vines out with the tractor and I’ll till it and put down drip next week.

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I made chestnut-maple dressing for my salad with roasted chestnuts :)  :)  :)

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See you tomorrow!

 

Market Stuff for September 9.

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I’ll be at the Charlotte Regional Farmers Market tomorrow until 1pm with:

Tons of fresh + OMG delicious chestnuts! This is the big week for my chestnuts but I hope to have some next week too. Lemon squash, zephyr squash and round zucchini, okra, hot peppers, carola and huckleberry gold potatoes and purple pinecone fingerling potatoes, eggplant + mini eggplant, wheat and no sweet potatoes this week.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, filets, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

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Chestnuts! How to roast – Wash and dry them, score with an “X” and roast at 400 for 20 minutes. Pop them out of the shell while they’re still warm.  If you stick them in the freezer for 15 minutes after scoring but before roasting, they’re easier to peel.

They freeze great, without changing the texture. Roast and peel them before freezing. I thought they would get soft but we took some out that have been in the freezer since last fall (oops) and they taste fresh and sweet, and have the same texture as the fresh ones. They can definitely be used in any recipe or rewarmed and eaten plain.

They’re so good just roasted and eaten straight out of the shell, and I’ve also made a chestnut bisque with them that was delish. My sister and I have picked out these recipes to try soon, they sound out of this world!!

1.Caramelized Onion Butternut Squash Roast with Chestnuts. I will be making with sweet potatoes once they’ve cured

2. The chestnuts part of this Roasted Chicken and Chestnuts from Martha Stewart – OMG. LOOK at these guys. Sherry, garlic, shallots, bay, thyme?? Gaaaaaah. I’ll roast the chestnuts first though so I can peel them.

3. Cornbread Stuffing with Chestnuts, Leeks & Chantarelles. The list of ingredients!! It’s got to be amazing. Can you tell I’m starving right now :) This also happens to be gluten free.

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Shane’s working on the last cutting of alfalfa, interrupted by Irma. It’s supposed to be pretty after the stormy days, but the ground will be so wet and that’s an issue with the hay.

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Muscadine grapes are in season now, and I feel like they’re so under-utilized. Lots of folks selling them at the market right now.  We found a fantastic recipe for Muscadine Pie – it uses the pulp and hulls so you only throw out the seeds. It’s really delicious, sweet/tart. I love a tart pie topped with some vanilla ice cream. We froze enough for 2 pies for the holidays, and we made this, what my mom would call “crisp” – the pie filling topped with a mixture of oats, flour, brown sugar, butter or coconut oil, and cinnamon.

You need 8 cups of muscadines to yield 4 cups of pie filling. We liked a mix of bronze and purple best. It was sweeter and still had the purple color. Squeeze the grapes, separating the pulp/seeds into one bowl and the hulls in another. Simmer the hulls with a little water for 30 minutes, stirring occasionally. They will get really tender. In another pot, simmer the pulp and seeds with 1/2 to 3/4  cup sugar for 15 minutes. I also tried cooking the hulls in the Instant Pot for 10 min on hi and they were perfect.

When the pulp has simmered for 15 minutes, mash it through a colander to get rid of all the seeds. Transfer the seedless pulp to a bowl, drain the water from the cooked hulls and mix the hulls and pulp together. Taste and add more sugar if desired. We used some less ripe grapes because they contain more pectin and we didn’t need a thickener, but you can use flour, arrowroot powder or cornstarch to thicken it if you want.

See you tomorrow!

Market Stuff for September 2.

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Chestnuts are starting to come in!

I’ll be at the Charlotte Regional Farmers Market tomorrow until 1pm with:

a few pounds of chestnuts, some squash and round zucchini, okra, hot peppers, carola and huckleberry gold potatoes and purple pinecone fingerling potatoes, sweet potatoes, eggplant + mini eggplant, wheat.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, filets, flank, skirt, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

The chestnut trees are really loaded.

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I’ve finally got the one hoop house cleaned out and drip put back in. Lots of planting to do next week!

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Just getting started on the other one – the hard one.

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That’s why I procrastinate.

I’ve started on this end cutting the strings and lopping the plants off at the base. They’ll kind of fall down as they dry out. Then I have to pull out the T-posts with this contraption that you wedge up against the post then push the lever down and *theoretically* it pushes the post up and out. In reality, most of the time I have to jump up onto it and hang over the lever with all my body weight, and my feet are dangling in the air while I’m kicking and struggling trying to make the lever go down.

Shane came out one day and saw through the side curtain my legs dangling and kicking and he thought – OH no she’s hanged herself.  Bahaha! Thanks for the idea.

Hope to finish up the hoops and this mulch next week.

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This field of heavy red clay! I’ve been cover cropping and amending for 3 years. I grew grain on it and tilled in the straw left after cutting the grain and STILL! You plant stuff, then comes a hard driving rain (had plenty of those this year) and in a day or 2 you can walk across it without leaving a print. It’s hard for seeds to germinate in that and that’s why we had no sweet corn this year.

It’s time to take serious action.

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A few inches of mulch will add lots of organic matter it really needs. The compost spreader works great for that.

I hope you’ve been enjoying this awesome weather! I’ll see you tomorrow <3

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