Poplin Farms

albemarle, nc

Market Stuff for June 25.

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

sweet corn! Only 60 dozen ears, because organic corn can get wormy and not everyone is game. They’re just in the tip usually, so chopping about 1-2 inches off the tips takes care of it.

I have lots of tomatoes: Bloody Butcher, Sungold, Brandywine, Cherokee Purple, Giant Belgium, Azoychka Russian, Limmony, Kellogg’s Breakfast, Persimmon and more. 4 kinds of potatoes: German Butterball, Carola, peppermint and Huckleberry Gold; okra, 3 kinds of onions: sweet, red and cipollini; cauliflower and a couple cabbages. Cucumbers: minis, Asian and slicers. Lemon squash, kale, garlic, sweet potatoes, wheat berries.

Our grass fed, grass finished, Angus beef in these cuts: whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flank, skirt, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites. We have marrow bones and oxtail tomorrow.

Soup bones are still BOGO 50% off.

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Yum, this is so delicious. Raw corn, red onion, cherry tomatoes, avocado – lots of salt and pepper, and smoked paprika.

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Cherokee Purples

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NOT FRIENDS. tomato hornworm.

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Ahhhhh.

Just got back from girl’s vacay late Tuesday night. Wendy’s honey got us a serious hook-up with a free room and most of our food. Who can say no to that?? We went on 2 sailing excursions! So fun. So beautiful. So peaceful.

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We ate some amazing food in Charleston and Folly but it’s not too hard coming home to this amazing food either.

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So hungry. Starving. I had to go to town earlier and I was so famished I ate 16 curiously strong peppermint altoids on the way. Then I texted Shane on the way home and said Pleeeeeeez come home and make margaritas and steak tacos with grilled cipollini onions and guacamole and homemade salsa and use the Bloody Butchers for it and the spicy red onions!!!!!

He’s been hauling straw bales out of the fields for DAYS but when I got home he was already in the kitchen. He makes the best guac but his margaritas are like POWZA!! way too strong for someone who can’t hold their liqour, like me.

 

 

Market Stuff for June 18.

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

Bloody Butcher tomatoes and sweet/tangy cherry tomato mix; a little okra, big tomatoes are starting to come in! Cauliflower, broccoli, and only 3 cabbages??  And then next week of course 300 cabbages. Sweet onions, red onions, cipollini Italian roasting onions, fresh Siciliano garlic, 4 kinds of potatoes: German Butterball, Huckleberry Gold, Peppermint and the creamy dreamy Carolas that I always grow. Lemon and zephyr squash, cukes, sweet potatoes, 3 kinds of kale, wheat berries, aaaaaaaand…stick a fork in me.

Our grass fed, grass finished, Animal Welfare Approved Angus beef in these cuts: whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flank, skirt, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites. We have marrow bones and oxtail tomorrow.

Bags of soup bones are still BOGO 50% off.

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Looks like sweet corn next weekend! We are eating some for supper but it’s not quite ready. I found a couple that were almost perfect. So excited!

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tender lemon and zephyr squash – so pretty!

You’ll never guess what I’ve been eating: Sqoodles!! Practically no calories.

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Summer squash noodles (used a spiralizer) Sqoodles seasoned with salt, pepper and Italian seasoning, then bake @ 415 just 15 minutes!! What! Then:

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Does that look super delicious?? Marinara I jazzed up with balsamic and fresh garlic, lots of basil, and grated pecorino. After I took the photo I added lots more cheese :) This is my new favorite thing, except for maybe this:

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Potatoes and sweet potatoes that aren’t too round (kind of a flatter shape) cut in half the long way, just a touch of coconut oil rubbed on the cut side and on the skins then bake at 425 maybe 25 minutes until when you turn them over they look like this –

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Oh shazam. So good. Small ones cook in 15. That is so fast for potatoes, right? We like hot sauce and butter on the Irish potatoes, and coconut oil and salt on the sweet potatoes. Skins and all. I don’t know what kind of results one would get with a regular cookie sheet. I use a ceramic coated one.

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beautiful calendula flowers in my herb garden. I cut the heads and let them dry then use them in stuff for my face. So it doesn’t look so leathery.

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Cucumber/apple/lime/turmeric juice (my turm from the freezer!)  Cucumber juice is the very very best tasting, most refreshing juice EVER. And also delicious with Ciroc coconut vodka for happy hour.

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Shane called and told me to come help get my fancy pants wheat out of his combine so he can cut his triticale (a cross between wheat and rye). Draaaats. It’s a dusty, messy job and I got grease from the skid loader all in my hair and then wheat all stuck to it and I was in a golden shower of wheat that didn’t make it into the bag and I just can’t tell you how itchy and just BOOOO. But the new crop of wheat – hard white winter wheat – is so pretty! I can’t wait to try it but it has to be cleaned and all that stuff.

Ok see you tomorrow!!

 

 

 

 

 

 

 

Market stuff for June 11.

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow until 1pm with these beautiful sweet onions and:

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that cauliflower, and freshly dug potatoes – new kinds! The German Butterball that I always grow plus Huckleberry Gold (purple skin, creamy yellow flesh) and Peppermint (named that because of their white skin with pink splashes, they have waxy white flesh similar to new potatoes). Red onions, LOTS of broccoli, green cabbage, the first little bit of okra, some tomatoes, fresh garlic, cukes, squash, 3 kinds of kale, basil, sweet potatoes, wheat berries and our grass fed Angus beef in these cuts:

whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flank, skirt, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites. We have marrow bones and oxtail tomorrow.

AND a special on soup bones – BOGO 50% off!  I use these to make bone broth and we also give these bones to the dogs. When I make broth, I freeze a lot of it in ice cube trays then store them in a freezer bag, and when I’m making rice or whatever I can just toss a few broth cubes in and it’s super easy.

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newly planted baby sweet potato slips, in a couple weeks they’ll be all leafed out.

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first planting of sweet corn is tasseling – I have hoed myself to oblivion the past 2 weeks. Pigweed and lambsquarter can easily overrun the corn if you look away for 2 seconds. We cultivate the middles with a tractor before it gets too tall, but I have to hoe in the row. A trillion bazillion rows…

Oh my gosh. I have too much broccoli coming ready at once so we’re eating it like mad. Just put 3 gallons in the freezer today. This garlic roasted broccoli recipe is so good and really fast to make – I like to grate some parm over it when it’s almost done roasting. And THEN I found this recipe for General Tso’s Cauliflower, (tastes as delicious as it looks in the photo) you know like the chicken? But the cauliflower is the chicken. Oh my GAH! I changed up the ingredients a little but it was super delicious, and I ate an entire giant head of orange cauliflower by myself for a snack. Broccoli also very delicious made this way, it’s what’s for supper tonight.

Ok see you tomorrow!

 

 

 

Occupational hazards.

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Getting the field ready for sweet potatoes! But first, we added lime, manganese sulfate, sulfur and boron. AND a deer fence. After they ate all 2000 sweet potato plants in 2 days last year, I’m not taking any chances. Then I gathered up my hubby’s dirty work shirts and hung them on the fence posts. Plus the one he was wearing. I demanded he remove it and put it on the fence. Deer deterrent. He wasn’t enthusiastic about me taking all his favorite work shirts but reluctantly agreed since I promised it was for just one night. And by one night I mean until October.

Anyway my sister came to help plant them and we rode on the 2 seat planter and Shane drove the tractor. Then afterward: strawberry ginger margaritas, Boston butt from the crock pot, fresh slaw and   homemade pickles. Thank goodness Sister works for food and drinks :)

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Freshly dug, uncured garlic. Susanville – a super flavorful variety

I’ll be at the Charlotte Regional Farmers’ Market tomorrow 6/4 until 1pm:

broccoli, green cabbage, some Bloody Butchers, the fresh garlic, cukes, squash, 3 kinds of kale, probably the last or next to last week of chard, lots of basil including Thai basil, mint, onion bunches, sweet potatoes, wheat berries and our grass fed Angus beef in these cuts:

whole ribeye and strip loins, ribeyes, NY strips, sirloins, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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That happened. Was not expecting to find that when I reached into the nest box.

The day before, I had gone to the storage building, flung open the door and went FACE PLANT into a big black snake hanging on the inside of the door. I don’t mind them, but that was WHAAAA! and I screamed (sheepish face).  Shane came flying over on the Gator to see if I was being murdered. Sorry! He loaded up my stuff (score) and when I got home I ripped open a bag of potting mix and ARGH! snakes in the mix. Snake face plant numero dos. Thank goodness I didn’t slash the bag with a knife like usual!! So I got her on the broom handle and carried her to the woods. Next day…she’s eating my eggs.

So I guess she just lives there now. I try to get eggs before she can steal them and she’s always there in her “apartment”. I guess I don’t mind. They eat mice, and have a shy personality, pretty much just slowly sneaking away and hiding unlike the encounters I’ve had in the past with rattlesnakes, who are super mean and just glare at you aggressively like they can’t wait to fang your eyeballs out.

THEN when I was loading up the hi-cal lime there was a black widow on the bags, and her 2 egg sacs. She also got relocated to the woods. This place is a death trap.

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Does anyone know about these turtles? I got questions. I’m really hoping for baby turtles in the tomato hoop house!! Could it happen??

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Thankfully not our tractor, but another farmer who was I think baling hay. No one was hurt.

See you tomorrow!

Market Stuff for Memorial Day Weekend!

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow and for your Memorial Day celebration…

We have SPECIALS !!!

♥  Ground beef 1 lb packages are is $1 off – so $5.50 lb! Folks ask me how many pounds of ground they need to feed all their people. My daddy always says you need a third pound burger, so that’s what I’ve always made. That makes a nice thick, juicy burger and nobody ever eats two. So that’s 3 burgers per pound for us folks that can’t math. Sometimes quarter pound burgers just leave me wanting more…

♥   $2 off packages of hot dogs – we have quarter-pounders and skinny ones. Our dogs are made at The Weeping Radish and check out the ingredients — our 100% grass fed Angus beef, sea salt, oil, spices, and celery juice is used as the preservative. Isn’t it interesting that the synthetic nitrates and nitrites used in processed meats are linked to cancer and heart disease, but the naturally occurring nitrates found in vegetables are shown to reduce the occurrence of those diseases.  I guess once you take it to the lab it all goes to hell. Our spicy andouille sausage  quarter pound links are also $2 off per package. I love them cut up in the grill basket with potatoes and onions.

  Sweet potatoes on sale for $1.75 lb – normally $2.50 lb.  Hello baked sweet potato fries! Or smoky sweet potato burgers? I’ve been selling crate upon crate of sweet potatoes but still have hundreds of pounds left and now it’s time to plant sweet potatoes again. Gotta move these babies out!

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Tuscan kale is where all the cool kids hang out.

I’ll also have: freshly dug (uncured!) Tuscan garlic, onion bunches, green cabbage, squash, cucumbers, chard, 3 kinds of kale, basil, mint, wheat berries, and our grass fed Angus beef in these cuts:

whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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Babylamb.

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They’re finally shedding their winter coats. Katahdin sheep shed their wool instead of needing sheared. I know they look a little rough right now but if you pull it off before the summer coat underneath is ready, they get sunburned. I did pull off most of Pappy’s coat after I took the picture for obvious reasons but he’s looking a little pink under there. His comes off in sheets but Annabelle and Babylamb shed more like dogs. Pappy is noshing on kale left from last week’s market.

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Round baling and square baling and I don’t even know what else. But it all has to be in the barn before Sunday night’s rain. He just texted me that he’s about to ROMP ON IT. Hahaha I don’t think I know what that means.

See you guys tomorrow!

 

Market Stuff for May 21.

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Hello!

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with cucumbers, a little squash, chard, 3 kinds of gorgeous kale,  basil, chives, mint, sweet potatoes, wheat berries, a few beets and our grass fed Angus beef in these cuts:

whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flat irons,  ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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The last time we had cherries was 3 years ago. These are tart cherries and make out of this world pies. OUTER SPACE pies. I can’t bear to sell any cherries though because it might be another 3 years! Must stockpile.

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The first cutting of hay is finally finished and in the barn, and the fields are already ready to be cut again so second cutting starts next week if we have at least a 3 day window of dry, sunny weather.

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adorable baby peanuts popping up in all this rain…so much rain…

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How high is the mint, momma? Three feet high and rising :)

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so as I was washing greens in the rain today (while thinking it’s kind of redundant), they were so beautiful that I was suddenly struck with an undeniable craving for kale chips and as typical for Fridays, had eaten nothing all day. Definitely no time for cutting up & de-stemming and all that so I just rubbed a little oil on and stuck them in the oven whole. They turned out perfect! Except in my haste forgot to add any salt or seasoning…so a bit anticlimactic. I still wolfed down the whole pan standing over the stove though.

My sister made this Grilled Kale BLT Dip and said it was delicious. Looks amazing, can’t wait to try. I could eat my shoes right now.

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See you tomorrow!

 

It’s Mother’s Day AND Derby Day!

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and that’s my racehorse :) No I’m being serious! She really won a race at Thistledown – the only race she ever won  because she’s SUPER EXTRA SLOW. I don’t even want to know what they had to do to her to get a win. Probably all the other entries scratched. Even after all these years she still goes into a dead gallop from a standstill just like she’s coming out of the gate – only in the pasture though, you could never get her to do that under saddle unless there was a firecracker involved or something. Yesterday she turned 21. She’s a dream to ride, smooth as glass with beautiful gaits, but she’s batsh*t crazy…sigh.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow, and we finally have steaks just in time for Mother’s Day! Lovely marbled ribeyes, filet mignon, NY Strips, nice lean sirloins, flanks, skirts and flat irons. Plus we still have some whole NY Strip loins and whole Ribeye loins.

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filet, strip & ribeye

We’re all stocked up on other cuts too: ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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You might want to come extra early to get some of those.

I’ll also have chard, 4 kinds of kale,  a little zephyr squash, golden beets, collards, basil bunches, celery bunches, mint & chocolate mint, spicy mustard greens, chives, sweet potatoes and wheat berries.

I’ve been selling chard to Chef Luca of  Passion8 Bistro  all spring, and they’re having a special brunch menu for Mother’s Day.

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Remember how I said I’d probably regret the greenhouse cucumbers because they’d spread something to my extra early tomato plants? That happened.

I had ripe Bloody Butchers about a month ago, but had to pull all those plants out because they got cucumber wilt virus from the cukes and I was afraid it would spread to my tomato house. It didn’t. I guess it still could because I still have the cucumber plants in the other hoop but I feel like it won’t. Riddle me that logic.

The plants look good but the tomatoes won’t be super early this year.

See you tomorrow!

 

 

 

 

Market Stuff for 4/30.

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Heading out to the field to load up wrapped bales to haul back to the barn,  then these alfalfa windrows will be square baled.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with sweet potatoes, chard, 3 kinds of kale, beets, wheat berries, and tomato plants in these varieties: sungold, brandywine, giant belgium, cherokee purple,  container cherry, plus the last purple basil  and thyme plants. Whatever tomato plants don’t get sold this week, I’m putting them in the ground because I can’t keep them watered.

We have our grass fed Angus beef in these cuts: big beautiful briskets and whole ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, oso bucco, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

We were supposed to have beef coming back from the processor for this weekend but it won’t be here until next weekend. We’ll be all stocked up on steaks and everything then.

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Shane loading wrapped bales onto the trailer, this will be the cows’ feed this winter in addition to dry hay.

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I drive the truck around the field to the groups of bales for him to load. He calls them marshmallows, haha!

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Windrows to be square baled for horse hay. Pretty sky!

See you tomorrow :)

 

 

Market Stuff for 4/23.

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with chard, kale, some spicy mustard greens, beets, sweet potatoes, green onions, purple ruffles basil plants, thyme plants, sungold cherry tomato plants, wheat berries. I think maybe some other tomato plants too I can’t remember.

And 20% off bone-in chuck roasts! That almost never happens. We’ve been selling short ribs and oso bucco like mad, and not as many chucks this month but we need to make room for beef coming back from the processor this week. So this weekend they’re $6/lb!

We have our grass fed Angus beef in these cuts: big beautiful briskets and whole ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, oso bucco, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

The first planting of sweet corn is up and looks good! I made the second planting this week, and got melons planted too, which is an accomplishment since I only seem to be able to get that done every other year.

Broccoli, cauliflower, cabbages and kales and hoophouse tomatoes are looking fantastic, and the popcorn stand looks ok. Next week it’s peanuts and get the ginger and turmeric, eggplant and outside cherry tomatoes and okra in the ground, and I have a to-do list for next week that’s 2 columns long in my notebook.

My first year of doing this I carried my notebook with me everywhere on the Gator: what I planted, how much, variety  and all those deets, my to-do lists,  stuff like that. Then one day it blew off the Gator straight into Moo’s pasture and he ATE IT.  I mean, in an instant. We both saw it blow over, and in that split-second, we looked into each other’s eyes and I knew what was about to go down. I said, Don’t you dare.  So he snatched it up and gobbled it down as he was running away from me, and giving me the googley-eye the whole time.  By the time I caught up to him, whatever was left was covered in green cud-slime. EW. So the next year, I decided to write everything on Post-Its, then transfer it to my notebook later in the safety of my home. But the Post-It notes deal got out of control, finding them in the yard and stuck to the bottom of my shoe, and when the dog went walking past with a Post-It note stuck to her tail, well it had just gone too far.

So then I started putting the notes in my iphone, but as you know, one of those got lost in the creek in an unfortunate flash flood incident, then a heinous criminal stole my new phone out of a shopping cart, and one got watered to death in the greenhouse…and NO my notes were not in the damn CLOUD.  So I gave up on all of that, and now I’ve resorted to just using my brain. Store everything right up in there. As long as I get it down on paper before any margaritas, it’s good.

See you tomorrow!

 

Market Stuff for 4/16.

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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with swiss chard, kale, collards, leeks, radishes, beets, chives, mint, sweet potatoes, wheat berries and some potted plants – purple ruffles basil, compact dill, dwarf tomato plants, heirloom tomato plants.

Our grass fed Angus beef in these cuts: big beautiful briskets and whole ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, oso bucco, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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purple ruffles basil

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dwarf Red Robin cherry tomato – they only need an 8″ pot, but it’s hard to keep them watered. 10″ is better. These are determinates so they put on all their tomatoes at once then they’re done which is good for people like me who can’t keep a potted plant alive all summer. I’ll also have another larger container tomato variety, but it’s looking weird. All ferny and droopy. I’m gonna keep them awhile and see if they are supposed to look like that; I haven’t grown them before.

I made something new this week – Saag Paneer.  if you don’t know what saag paneer is, then I can’t help you.  All I know is paneer is delicious cheese.  So to go with the saag paneer I made this Beef Curry with Sweet Potato and Peas. Ground beef, sweet potatoes, ginger, garlic, spices, coconut milk.

Paneer is delicious, BUT THEN you fry it in a pan and it gets toasty and golden! and takes just a few minutes to make from scratch. Milk and lemon juice. So easy! Turns out I’ve made it many times but just called it farmer cheese, and I added salt and sometimes herbs. You could make it with your fresh milk from the market if you don’t mind committing a criminal act.  Then, saute some ginger, garlic, onion, chard (instead of spinach) and so on. Jamie Oliver’s recipe for Saag Paneer.

See you tomorrow :)

 

 

 

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