Poplin Farms

albemarle, nc

Market Stuff for May 27

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

Cauliflower, green cabbage, a few tomatoes and cukes; nice big heads of fresh & uncured Susanville garlic – this is the last week I’ll have garlic straight out of the ground.  Susanville is a very flavorful variety that is also spicy.  Spring onion bunches; curly, rainbow and lacinato kale; sweet potatoes, wheat.

Fresh cut herbs: parsley, chives, sage, mint, basil, cutting celery, and purslane. I planted purslane this year even though it grows wild in my fields, because it’s an amazing plant! I juice it and put it in our smoothies. It has the highest omega 3 content of any land plant. Read about it here.

We 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, flank, flat iron,  brisket, eye of round roasts, bone-in chuck roasts, boneless chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, bags of soup bones, and all natural hot dogs and bologna made with 100% Angus beef with no added nitrates or nitrites.

Special on ground beef – Buy 5, get 1 free.

We’ll have beer brats, sliced corned beef and pastrami coming back soon!

We have bulk pricing on quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing

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Sweet potato slips are here. I really wish they were here about 3 weeks from now, when we didn’t just get 6 inches of rain. The best way I’ve found to hold them until I’m ready to plant is in these low tubs with potting mix. They’ll grow some roots, and when they’re set out they take off like crazy and shade out the weeds.

Ok they don’t really shade out the weeds.

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That happened. That’s the okra patch. Not a good look.

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We had our annual Animal Welfare Approved inspection this week. I think there are  around 200 points we have to meet. We were non-compliant on fecal sampling :) which has to be done yearly (I forgot) and it’s also time to get the pastures soil tested, I think that’s once every 3 years.  Gotta take some fresh poop to the lab! That’ll be Shane’s job. He could just scrape it off his hat. I don’t know how he gets so dirty.

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See you tomorrow!

 

Market Stuff for May 20.

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

Spring onion bunches; curly, rainbow and lacinato kale; fresh cut herbs, sweet potatoes, wheat. I’m hoping to have squash next week, then cabbage and potatoes the week after.

We 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, skirt, flank, flat iron,  brisket, eye of round roasts, bone-in chuck roasts, boneless chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, bags of soup bones, and all natural hot dogs and bologna made with 100% Angus beef with no added nitrates or nitrites.

We’re still doing the special on ground – Buy 5, get 1 free.

We’ll have beer brats, sliced corned beef and pastrami coming back soon!

We have bulk pricing on quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

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Those are some chubby butts.

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We finally got a rain-free week in the forecast so Shane has been working on the first cutting of alfalfa. That’s all he’s done since last weekend, from about 7am til anytime between 9:30 pm and midnight. As if he needed more to do, I was in Florida for 5 days visiting my aunt and uncle. She made a bunch of pottery for me so I absolutely HAD to go pick it up :) You know how it is.

Anyway they have a farm too and they’re in the middle of their season now, with tomatoes, peppers, and all the summer veggies plus every berry under the sun AND papayas (my favorite fruit of all time), mini bananas (what!) and they have pineapples, avocados, loquats and guavas coming in. Tropical Paradise. Fruit coma :)

All that amazing stuff on their farm and this is the only picture I took-

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We stopped at the beach on our way home.

Ok see you tomorrow!

 

 

Market Stuff for May 13 and Happy Mother’s Day!!

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Fresh out of the ground, uncured Tuscan garlic has delicious garlic flavor without being hot. I will only have the fresh Tuscan this week!

Have you ever spread roasted garlic on some warm crusty bread? No butter needed – roasted garlic is soft and buttery, mild and sweet. Check out How to Roast Garlic.

I roast my heads in a ceramic ramekin instead of wrapping them in foil. Hello Alzheimers! I do cover the ramekin with foil though and remember to check on it for optimal roastiness :)

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

Fresh garlic, spring onion bunches, mini cucumbers; curly, rainbow and lacinato kale, fresh cut herbs, sweet potatoes, wheat and eggs – free range, organic fed, soy free  eggs from my neighbor Carl (Carlea Farms). He goes to the Matthews market where his eggs sell out,  but isn’t going this week, his daughter is graduating from State. He has about 30 dozen eggs to sell.

We have our grass fed, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, skirt, flank, flat iron,  brisket, eye of round roasts, bone-in chuck roasts, boneless chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, bags of soup bones, and all natural hot dogs and bologna made with 100% Angus beef with no added nitrates or nitrites.

The ground beef special is back – buy 5, get 1 free.

Last week I forgot to put the boneless chucks on the truck (too busy complaining about it!) and then you came asking for them so I have them this week!! Sorry :(

 

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As I was digging the garlic, I heard swarms of bees in the asparagus bed beside me. Hundreds, it was super loud. Who thought there would be much pollen in the asparagus ferns? Last year I barely saw the first honeybee so I thought the world was going to starve. Plus the news said so.

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Potatoes are hilled up and looking good. Can’t wait to start digging! …Ok Lies. I dread digging potatoes but do love eating them!

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Onions, thumbs up.

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Cauliflower, thumbs up.

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Sweet corn, double thumbs down. In farming, the technical term for this is A CRAP – ASS STAND OF CORN. The day after I planted it we got hard driving rain and a hard crust formed on the clay soil. I guess that’s where the blame lies. So I didn’t bother to cultivate the weeds out and I’ll just till it up and put in a tricolor snap bean mix.

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See you tomorrow!!

Market Stuff for May 6.

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Happy Cinco de Mayo! Last year I was at a packed bar wearing a Mardi Gras-style beaded shot glass necklace drinking cheap margaritas garnished with limes that were all stamped with moustaches, yay!

This year I’m wrapped in an old lady sweater drinking tepid water while reheating a  2 day old sweet potato, boo. Anyway, did you know that tomorrow is World Naked Gardening Day? Hmmmm….worst idea ever?? On so many levels.

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

Mini cucumbers; curly, rainbow and lacinato kale, rainbow chard, fresh cut herbs, sweet potatoes, wheat, and the last plants:  Greek oregano, lemon balm, tumbling tom container cherry tomato plants,  mini container  purple eggplant. Here’s a super awesome article about how to use lemon balm and WHY.

We’re all stocked up on our grass fed Angus beef, here is what we have: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, skirt, flank, flat iron,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, bags of soup bones, and thanks to the processor screwing up in a whole new way, we now have bone-LESS chuck roasts. They are super creative there. If no one buys them I’ll send them to the Weeping Radish for pastrami.  All natural hot dogs and bologna made with 100% Angus beef with no added nitrates or nitrites.

I don’t have any pictures. I don’t even know what I did this week. How is it Friday and what happened since last Saturday?? I know I made some delicious food, like lots and lots of basil pesto because the plants are off the chain! Have lots of cut basil for tomorrow. Also, this: Creamy Sweet Potato Noodles with Spinach and Cashew Sauce. I subbed basil for spinach. Made roasted sweet potatoes with leftover cashew sauce and pesto; roasted kale and tomato (tomatoes are coming in already!!)sandwiches on sprouted grain bread with cucumbers and feta and pesto and hummus AND I REALLY NEED a donut pan so I can make these Baked Sweet Potato Donuts with Dark Chocolate and Coconut.

That is all.

See you tomorrow.

P.S. Have some margaritas for me.

 

 

 

 

Market Stuff for April 29.

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They’ve already dropped their petals! Sigh.

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

Curly, rainbow and lacinato kale, rainbow chard, some cut herbs, sweet potatoes, wheat, and plants: sage plants, some beautiful Greek oregano plants a few thyme and lemon balm, probably the last of the regular size tomato plants, tumbling tom container cherry tomato plants,  mini container  purple eggplant.

Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, hot dogs and bologna.

We will have a beef quarter available the second week in May! Bulk pricing is $3.50 lb plus the cost of processing.

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Won’t be long! I learned my lesson about using too much alfalfa mulch. It’s a potent nitrogen source and if you overdo it, all you get is foliage and no fruit. I spread it thinly to keep the ground from drying out and to provide a very light, steady nitrogen supply.

That pretty lettuce came up on it’s own, and I was so careful to work around it, then Shane came in with his death boots and stomped it flat when he was pounding in the T-posts. How do you not see that! Are you blind?? But it came back.

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Sage plants from last fall are blooming. I feel like this is the plant you carry into the Home Depot and say mix this up. The perfect shade of green, and the perfect beautiful shade of violet.

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Spring is a fantastic time to start juicing! Celery and cucumber are super hydrating, and purslane, from what I’ve read, has the highest Omega 3s of any plant. I use it in our juices and smoothies. Lettuce is also fantastic for juicing, and it makes a really light tasting juice which is a nice change from all the kale and chard I’ve been juicing.

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Jake stretching his legs. He’s on a dirt lot for the summer – a horse that can’t eat grass :( He has a form of insulin resistance (there’s a ton of sugar in green grass).  I turn him out for a few minutes so he can roll in the grass and have a few bites. He looks good here all stretched out, but he’s obese. He’s one of those that can just LOOK at a bale of hay and gain 150 pounds.

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So it’s a balance of rationing his hay so he doesn’t go too long without food, but doesn’t gain more. The goal is to lose some but with no one riding him that’s not likely. Horses shouldn’t go more than 5 hours without eating, and a fasting period is even worse when they have insulin resistance because when they start eating again it releases a lot of insulin. Not helpful. We use a slow-feed hay net that helps his rations last a lot longer. In Jake’s case, too much grass causes the bones in his feet to start to rotate causing lots of pain and if just left to fend for himself in the pasture would eventually have to be put down as the bones protrude through the bottom of the hooves.

You can see his fat pads on his sides and the lumpy cellulite on his rump.

But he has nice thick mats to stand on and a fan in his stall, and he has room to roam around…but it’s super boring and lonely! He can be a bully to other horses so putting a friend in with him isn’t an option plus then I would have to shovel sh*t for 2. Do you have any idea how many times they go in a day?? 18 times. 18 TIMES!!! I counted.

He entertains himself by putting his feet in the water trough and splashing it all over himself. I’m thankful he handles it well, even when I let him out for a few minutes he comes galloping back when I call him. I have him on an herbal supplement that’s supposed to help his body deal with the insulin so maybe he’ll be able to have limited turnout and I won’t have to shovel so much sh*t.

I’ll see you tomorrow!

 

Market Stuff for April 22.

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

Curly and lacinato kale, rainbow chard, lettuce, kale raab, sweet potatoes, wheat, and plants: sungold, red cherry and pink cherry tomato plants, lots of  heirloom variety tomato plants, tumbling tom container cherry tomato plants,  mini container  purple eggplant, a few thyme, lemon balm and purple basil plants and more edible flowers by popular request!!

Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, skirt, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, hot dogs, corned beef and bologna.

We will have a beef half (or 2 quarters) available the second week in May! Bulk pricing is $3.50 lb plus the cost of processing.

Time to plant eggplants! Mow.

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Add amendments with this torture device.

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Till in the clover and ammendments.

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Aaaand then repeat here there and everywhere.

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See you tomorrow!

Market Stuff for April 15.

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I’ve been loving all the dogwoods in bloom! This is my favorite one, beside the hoop house :)

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

Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, skirt, huge beautiful briskets, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, hot dogs, corned beef and bologna.

We still have some beef left from the winter processing and that will be on sale at 20% off until it’s gone: 2 ribeyes and 8 sirloin steaks. Sirloins are great for kabobs because they cut nicely into cubes and are so flavorful and tender (don’t overcook!) They’re nice and lean, perfect for fajitas or steak tacos.

I’ll have kale raab and lots of beautiful kale in these varieties: curly, lacinato, red russian. Chard, chives,  sweet potatoes, wheat and tomato plants.

This week I have sungold cherry tomato plants, the super sweet orange cherry tomato that is so easy to grow and crazy prolific. I also have more Ildi cherry tomatoes and a variety of colors of full size tomato plants: Cherokee Purple, Kellogg’s Breakfast, American Original Beefsteak, and more.

Herb plants: Thai basil, purple ruffles basil, oregano, thyme, a couple lemon balm plants.

I’m also bringing a few Queen Sophia marigolds, they are edible flowers. It’s impossible to find edible flowers that are grown without any chemicals so I always grow my own from seed. The petals are really striking sprinkled over salads or cakes. I’m growing 3 varieties of edible flowers this year.

Coming up  I’ll have more  tomato plants, container Patio Baby eggplants, container Tumbling Tom cherry tomatoes and I don’t even know what else!

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The crimson clover cover crop is just starting to bloom, I was hoping it would be in full bloom before it had to be tilled in for planting because I love seeing all that gorgeous red.

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In the herb garden we have parsley, chives, mint, chocolate mint, lemon balm, sage, cutting celery. The green stuff in the pathways are mints – spreading out of their boxes. Still have thyme, dill, oregano, purslane, hibiscus, edible flowers, and a few other things to add.

We had rolled out landscape ground cover underneath the herb beds  – the whole area that’s now brown :( and I worked like a dog spreading hardwood mulch at least 6″ deep on top of that so it would look beautiful, then Bermuda grass grew over every square inch of it and it’s looked crappy for 2 years. So now I’m ripping out the landscape plastic and planting regular grass so it can at least be green. I spent the whole morning yesterday digging Bermuda grass out of this one bed so I could put in basil.

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It’s begun. I’m a hay widow.

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I had totally forgotten about this recipe, but now with the herbs looking so fantastic it’s time to make it! Parsley, Lemon and Walnut Pesto on Roasted Sweet Potatoes – but I make it more like sweet potato fries so I can dredge them through a giant lake of the pesto haha.

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:)

See you tomorrow! Finally a warm Saturday.

 

 

Market Stuff for April 8.

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

Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, skirt, huge beautiful briskets, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, osso bucco, hot dogs, corned beef and bologna.

We still have some beef left from the winter processing and that will be on sale at 20% off until it’s gone: ribeye, sirloin, cube, stew.

I’ll have kale raab and lots of beautiful kale in these varieties: curly, lacinato, red russian and rainbow lacinato. Collards, chard, sweet potatoes, wheat and more PLANTS!!!

Herb plants: Cutting celery, parsley, fernleaf dill, purple ruffles basil, thai basil, thyme,  zaatar oregano.

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Tomato plants: I don’t have a ton this week but I will have a few of these – all of them very easy to grow and very prolific:

Ildi – very prolific small yellow cherry, 4″ pots

Bloody Butcher in 5″ pots

San Marzano roma in 4″ pots

Sungolds in 5″ pots – and I’ll have TONS more in a couple weeks in 4″ pots

Zarnitza in 4″ and 5″ pots – these are early, very prolific, what I would call “typical” red tomatoes,  heirloom variety,  the plants don’t get super huge and they are very stocky! I think they’d be great for canners. Crack resistant and don’t seem to be affected by extreme heat as I trialed these in the hoop house last year. They don’t have the flavor of some of the varieties I grow but make up for it in poundage :)

a few varieties in 1 gallon pots.

Coming soon I’ll have a great variety of heirloom tomatoes and the container cherry tomatoes so if you don’t get them this week, no big deal! The last frost date is April 15.

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It’s going to be near freezing tonight so cover up your tender plants…

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My Aunt Charlotte came to visit and she had to work the whole time :)  We got corn, potatoes, kale, broccoli, cabbage, cauliflower, tomatoes and herbs and the last of the onions planted, with help from my sister and Shane too.

See you tomorrow!

Market Stuff for April 1.

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Hello! Are you guys seeing these unbelievably gorgeous rainbows everywhere lately?

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

Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, flank, skirt, huge beautiful briskets, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, osso bucco

Ground beef special – buy 5 get 1 pound free.

We still have some beef left from the winter processing and that will be on sale at 20% off until it’s gone: ribeye, strip, sirloin, cube, philly, stew. That’s a fantastic deal on nice steaks (you should see those ribeyes) and even better on stew beef –at $5.20 lb!!

I’ll have some kale raab and lots of beautiful kale in these varieties: curly, lacinato, and rainbow lacinato. Collards, chard, sweet potatoes, wheat and more PLANTS!!!

Cutting celery, parsley, fernleaf dill, Genovese and cinnamon basils, thyme, a few zaatar oregano. I can bring tomato plants if anyone wants, please text me 704.293.1777 or else I’ll wait another week. Although my greenhouse is packed full so I’d love to let some go to new homes :) The last frost date is April 15.

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My early cukes are still in the heated greenhouse because I haven’t cleaned out a spot in the hoops for them yet, I just keep potting them up. They’re in 5 gallon buckets now, sigh. Anyway this guy reached out to a baby okra! How funny. The okra is leaning away like NOOOOOOO. I try to tell myself it’s just a matter of chance but it looks kind of menacing, right?

Finally I asked Shane’s helper to finish cleaning out the hoops for me. He finished today and I just have 3 more rows of tomatoes to put in and the last row will be ALL tomatillos NOMNOM. Onions are in but we’re getting rain regularly so I don’t know if I’ll get potatoes, cabbage, cauli, broc, kale and sweet corn in this week or not.

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There is just one wild dogwood on the edge of the woods beside the hoophouse, and I’ve been noticing for the past couple years that it is so beautiful in all it’s stages! Every season. I think it might be the most beautiful tree ever.

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You can almost see the horn growing out of his forehead 😛

See you tomorrow!

Market Stuff for March 25.

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This is what I’ve been doing, digging out chard plants with a shovel, piling them up, throwing them in the gator and feeding them to Moo and the lambs.

Usually Shane’s helper does this but for some reason that defies any logic I’m doing it myself. So I’m behind on transplanting onions (well mostly that’s thanks to the rain we got), potatoes and was behind in the greenhouse until my sister came and helped me knock that out this week.

As I empty out the rows I put in tomatoes.  At this rate all the tomatoes should be in by the end of next week!

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11. We are restocked on all beef cuts! And we have one quarter available as a bulk purchase too.

I’ll have our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, flank, skirt, huge beautiful briskets, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, osso bucco,. No soup bones, I requested them but the processor didn’t save them.

Shane wants to do the ground beef special again – buy 5 get 1 pound free.

We still have some beef left from the winter processing and that will be on sale at 20% off until it’s gone: ribeye, strip, sirloin, cube, philly, stew. That’s a fantastic deal on nice steaks (you should see those ribeyes) and even better on stew beef –at $5.20 lb!!

I’ll have lots of beautiful kale in these varieties: curly, Red Russian, lacinato, and rainbow lacinato. Collards, chard, sweet potatoes, wheat and PLANTS!!!

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I’m so excited to start bringing plants. I love growing potted plants!!

This week I have these gorgeous cutting celery plants and parsley plants in 4″ pots for $4.

Cutting celery is actually an herb that is used the same as celery, except that it is super easy to grow (unlike celery), is very abundant, lasts all season and tastes amazing, like celery but with even more celery flavor. It lasts into winter and gets even better when the weather turns cold. Potato salad, juicing, soups, tuna salad…so many uses.

And parsley – remember I told you about the book I got called Medical Medium Life-Changing Foods? He says this about parsley (I drastically shortened/paraphrased it):

* whenever parsley is sold, it should come with a sign that says, ‘Fights acidosis more than anything else.’ Normally alkalizing foods only have the ability to promote alkalinity in one or two body systems…parsley can alkalize the entire body across the board.

*it is an all purpose pathogen & bacteria fighter

* it has great chelation effect that pulls out stores of herbicides and pesticides that you never knew you were hiding

*it’s a highly remineralizing food with an adaptogenic nature and will to survive that it passes on to us when we eat it. * I can vouch for that as my parsley from last fall is still growing after the whole winter without any protection.*

I’ve already set my cutting celery and spring parsley plants out as they are pretty hardy. Next week I’ll have these again plus dill, thyme and some cinnamon basil plants and I have some nice big tomato plants available if anyone is planting inside a protected area (let me know).

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Just moments away from cucumbers!

See you tomorrow <3

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