Poplin Farms

albemarle, nc

No market for me tomorrow.

image

I won’t be at the market tomorrow. I’m just enjoying these weekends off too much. It’s now or never for me, you know, to have a life before farming takes it over sometime next month. See you next weekend!

GO PANTHERS!

 

Market Stuff for January 30.

oregano in the greenhouse

oregano in the greenhouse

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with sweet potatoes, hard red winter wheat and just a few of beet greens & this and that. It’s been 3 weeks since I’ve picked anything and nothing has grown since. But there are beets, beautiful lettuce, radishes and turnips all half grown, just waiting for some warmer weather to get them going again.

I’ll have our grass fed Angus beef in these cuts:  ribeyes, NY strips, cube steak, ground beef, sirloin tip roasts, bone-in chucks, soup bones, hot dogs, andouille sausage.

I had a million things to tell you but now I can’t remember any of them.

We had a great time in the snow, Shane pulled me around on the sled with the Gator at the speed of light, throwing me off several times until I caught major air and landed on my head. Ow! I don’t know why the video is so grainy but anyway this is not the one where I hit my head.

Is my voice really that squeaky? Our neighbor has a little certified organic dairy and she invited me to come over while she has her inspection. We got to talking about using molasses for growing, and then I talked about it with my other neighbor Carl from Carlea Farms, and he picked me up a gallon of organic molasses when he went to get feed. I googled how to use it when transplanting because I was about to set out some leeks and green onions, and wanted to try it. Apparently the only people doing this are pot growers? Anyway they recommend 1 tsp of molasses per gallon of water to stimulate biological activity which helps make more nutrients available to the plant. Also, they day fire ants hate it. I’ll be exploring this, because fire ants are the reason I don’t have any kale right now.

With very little fresh food growing, we’ve been eating out of the freezer for a while now. it’s so nice to have all the stuff I froze in the summer! Sweet heirloom tomatoes, bell peppers and mini sweet peppers that are still delicious stuffed with this no bake chickpea dip, boiled peanuts, edamame, onions, berries, corn and even muscadines, ginger and turmeric. Plus I still have pickled hot peppers and pickled ginger, so good! But since there aren’t any greens for juicing, we’ve been having this for breakfast lately:

image

Homemade raw milk yogurt (so easy, so illegal in our state) with cooked wheat berries, chia or flax and some fruit from the freezer. I like it with chopped apples too. If you haven’t made raw milk yogurt, here’s the recipe I use, but let me just say how easy it is; all you do is heat the milk to 110, whisk in a couple tablespoons of store bought plain organic yogurt then pour it into quart jars and I set the jars in my crock pot – don’t turn it on – and fill it with 110 degree water. Cover it up and go to sleep and in the morning, Voila! I love that it isn’t pasteurized because I feel like without all the fresh food I’m used to having, we really need all the beneficial bacteria and enzymes we can get. One time I did turn the crock pot on, just to slightly warm it but then forgot and cooked the yogurt like crazy. It was still amazing! It was very thick, like Greek yogurt.

just a few of the onion flats

It’s time to start onions, so I got in the greenhouse and got everything ready just to find the Thorvin kelp I use in my organic fertilizer mix was ruined. So I called (actually texted, because I never ever call anyone ever) both of my nearby organic farming neighbor friends and thank goodness Dean from Laughing Owl had some on hand he was willing to share. The place I buy my ammendments is far far away. So, got all those done and now it’s time to start potted herbs that will be for sale mid-April and I’m going to attempt some greenhouse cukes right now even though my little voice says they’re going to attract disease and bugs into the greenhouse and spread them to my baby tomato plants which would be horrible and maybe ruin my life. These are special greenhouse cucumber seeds: ok with cooler temps, self-pollinating and resistant to disease. I think they were $14 for 10 seeds which I would normally never pay, but these are supposed to be supercalifragilistic and I really love cucumbers. Hush, little voice.

oakleaf and butter

oakleaf and butter

Not sure if I’ll come next Saturday (hope to) so don’t forget your hot dogs for the Superbowl Disco Wieners :)

I’m always a little embarrassed to post this recipe because it’s so not like the typical recipes I make, but we just make it one day a year for the Superbowl and it’s so good! My mom always made it and I buy organic ingredients but it still sounds so bad.

It’s just equal amounts of grape jelly and plain yellow mustard, mixed together in a pot and heated until just starts to simmer. Add a pound or 2 of hot dogs cut into 1″ pieces, stir,  cook until hot! I feel like i need to apologize, but YUM.

See you tomorrow!

 

 

 

 

Market is Closed.

image

I’ll see you next Saturday. Be safe!

No market for me this week.

image

I smashed my hand in a fight with the tiller. The only thing I can use it for is getting sympathy from Shane but even that’s not really working out :)

I plan on coming next week unless I lose another fight with some equipment.  Have a great weekend!

 

Market Stuff for January 9!

image

I chose the windiest of all the days to ride my just-barely-broke-to-ride horse through the woods and fields. It was pretty much a hot mess, with all the super scary wind sounds and booger-whos blowing around! But then, that photo.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow, and it’s slim pickins, friends. Those cold nights. I’ll have sweet potatoes, baby leeks, beet greens, turnips, my wheat,  and 3 bunches of fresh thyme and only 2 bunches of basil. I know I told folks I’d pick the kale this week but it’s got powdery mildew thanks to the dampness in the hoop houses.

And our grass fed Angus beef in these cuts – andouille sausage and hot dogs made from our Angus beef with no added nitrates or nitrites.  Ground beef, cube steak, short ribs, huge briskets (we don’t normally have 5 and 6 pound briskets!), soup bones, bone-in chuck, sirloin tip roast, eye of round,  NY Strips, ribeyes, and a couple filets.

So I’m not sure if I’ll have anything to bring next weekend, but if it’s a sunny week and things can grow, I’ll be there.

Check it out!

image

Homemade pasta! I made it from my freshly ground whole wheat flour.  I thought it wasn’t bad for a first try, but Shane flipped his lid. We tossed it in olive oil, garlic, homemade sun dried tomatoes and the basil, and a little grated pecorino.

Didn’t try too hard on the noodle cutting. I really didn’t think it would turn out, seemed too easy.

image

This was a huge plate of pasta and I thought we would collapse onto the couch and die after eating all that, but both of us had a ton of energy and we both went back to work after supper which rarely happens lately. That’s the thing about whole grains. THESE are the kinds of whole grains that should be included in a diet if one is choosing to include whole grains in the diet. Freshly milled whole grains are truly an entirely different food group than any “whole grain” product from the grocery store, including flour off the shelf.  In my experience, they digest differently – much faster and cleaner; they don’t have the same effect on the blood sugar, they are ground and used fresh before the delicate oils oxidize. The closest thing I’ve come across at the store is the sprouted grain bread, like the Ezekial brand. I can’t even stand the smell of “whole wheat” bread off the shelf, it always smells kind of rancid. Have you ever noticed that?

Anyway. Remember the surprisingly yummy Super Greens Rice with kale pesto? Even better with beet greens pesto.

image

I’ll see you tomorrow bright and early!

image

 

 

 

 

Happy New Year! I hope it’s a great one for you.

image

A lot of mud happening around here.  If I hear one (1) word  about a drought this summer… OOPS upside your  head weatherperson!!

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with sweet potatoes, leeks, beet greens, swiss chard, parsley, a little basil, cutting celery, radishes and turnips, my wheat,  and our grass fed Angus beef in these cuts – beef andouille sausage,  sliced pastrami, and hot dogs all made from our Angus beef with no added nitrates or nitrites.  Ground beef, cube steak, short ribs, brisket, soup bones, bone-in chuck, sirloin tip roast, eye of round,  NY Strips, ribeyes, filets.

image

Not as to-die-for as summertime basil but much better than no basil.

image

Looks just like the picture I took IN APRIL. So so so green. A little too squishy and slippery for my taste though.

 

image

I just remembered that today is Moo’s birthday!  Drats! I forgot to get him his box of Frosted Mini Wheats.

 

 

Market Stuff for December 19

image

I made some time for riding in the last two weeks, it’s been April since I did that.

I’ll be at the Charlotte Regional Farmers’ Market on Saturday, then I’ll be back on January 2!

I’ll have radishes, turnips, green onions, leeks, beet greens, some kale, collards and baby swiss chard,  sweet potatoes, and herbs – parsley, cutting celery, chives.

I’ll have our grass fed Angus beef in these cuts – Beef Andouille sausage,  sliced pastrami, and hot dogs all made from our Angus beef with no added nitrates or nitrites.  Ground beef, cube steak, oso bucco, short ribs, brisket, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, flank.

 

image

The seed drill. We’ve been super busy still. What’s going on with the busy season getting longer every year? Something’s gonna have to change. Anyway,  wheat should be planted mid October or early November, but we just got my hard white winter wheat and barley planted last week. It will be ready to harvest next July. Or maybe not, I’ve never planted it this late.

image

image

Got lots of herbs going in the greenhouse, this basil and other kinds of basil, thyme, oregano, dill, stuff like that. I got a few things up my sleeve too! We’ll see what happens. Weeding like a maniac in the hoop houses since all that was neglected over the last few weeks, and I’ve replanted all the stuff the ants ate plus a bunch of new stuff.

image

Tons of honeybees and bumbles in the hoophouse! I don’t know if they belong to someone but if they do, it’s a good year for honey I’d think, with it being warm enough for them to still fly.

image

Have you ever made these? Sometimes they’re called Buddha Bowls. We’ve been having these a lot, because once you prep all the stuff it’s 5 seconds to put one together for several more nice meals.  Choose a grain, like this is black rice or sometimes I use lentils or quinoa; then whatever veggies: steamed broccoli, grated carrots, diced avocado, radishes, chopped parsley, diced roasted sweet potato…the key is to use a combo of cooked and raw. After I took this photo I threw a few handfuls of chopped fresh spinach on top of it all, then salt generously with a good sea salt. My favorite is Celtic sea salt, or Himalayan. A drizzle of olive oil and a good squeeze of fresh lemon and mix it all together. So good! I like to garnish with some of my pickled ginger or jalepenos.

See you tomorrow!

 

 

 

And the bartender asks, “Why the long face?”

image

I’ll be at the Charlotte Regional Farmers’ Market tomorrow, but I’m not sure about next week. Tomorrow I’ll have:  turnips, radishes, green onions, leeks, sweet potatoes, cutting celery, parsley, beet greens, a little red kale and our grass fed Angus beef in these cuts – Beef Andouille sausage,  sliced pastrami, hot dogs, and corned beef all made from our Angus beef with no added nitrates or nitrites.  Ground beef, cube steak, oso bucco, short ribs, brisket, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, flank.

image

image

 

image

When you’re a million years old and can only eat soup. And you like to stick your face all the way down in it.

See you tomorrow!

Happy Thanksgiving!

image

Ahhh Thanksgiving. A day of thankfulness where you gather together and eat ALL THE FOODS. This must be what it’s like in heaven.

Doin’ it up Pilgrim Style, with only locally grown foods. Except for the Mac (of Mac n’ Cheese). I will not relinquish my mac n’ cheese, it’s the only day of the year I make it. I will have my mac n’ cheese!

I’ll be at the Charlotte Regional Farmers’ Market tomorrow but I won’t be there next Saturday! Tomorrow I’ll have:

Loads of sweet potatoes – I just made these Gluten Free Sweet Potato Ginger Cookies, and they are soft and delicious! however I did not make them gluten free, I used my fresh ground flour. You can use your fresh ginger from the freezer in this.

This Sweet Potato and Spinach Frittata is also delicious, but nothing beats a Sweet Potato Pie! For Thanksgiving!!! Yes! The best sweet potato pie recipe EVER,  scroll down.

Beet greens – how about Sweet Potato Breakfast Bowls with Beet Greens & Avocado (and a fried egg!!)

Turnips, radishes, green onions, baby leeks, horseradish root, chives, parsley, sage, cutting celery and a little this and that, and our Animal Welfare Approved, Certified Grassfed Angus beef:                                                                                                                Beef Andouille sausage,  sliced pastrami, hot dogs, and corned beef all made from our Angus beef with no added nitrates or nitrites.  Ground beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, flank.

image

We just got notice from our beef processor that in addition to all kinds of other new charges, they will now charge an extra $25 per animal if we want our marrow bones. If we want OUR FOUR marrow bones from our cow that we raised for nearly 2 years. Anyone interested in paying $6.25 more for a 6″ marrow bone? Didn’t think so. So I guess they’ll get to keep our marrow bones and not pay us for them.

I’m thinking of a word here…what is the word…

image

Look at Fran on the tire! She’s terrified of Nikoli.

The Sweet Potato Pie that ended my love affair with Pumpkin Pie

1 lb or better sweet potato
1/2 c organic butter OR organic coconut oil, softened – lately I like the coconut oil better than butter for this
3/4 c or less organic sugar
1/2 c organic milk or coconut milk
2 eggs
One shot of Southern Comfort if you are inclined. Highly recommended! So I feel like I need to subtract one shot of milk then but I’m not sure if that’s necessary.
1 t vanilla extract
1/2 t nutmeg
1/2 t cinnamon
dash of cloves if desired
9″ pie crust, optional. It’s just as good baked in a glass pie plate  or 8×8 without a crust.
Preheat oven to 350. Boil sweet potato until soft, about an hour. Or you can bake it, I usually keep baked sweet potatoes in the fridge for a myriad of recipes so I usually use one of those. Remove skin. Break sweet potato apart in bowl, add butter and beat til smooth with mixer. Add the remaining ingredients and beat til smooth and well mixed. Pour into pie crust if using, or pour into glass pie plate for a crustless pie. Bake 55-60 minutes until knife inserted into middle of pie comes out clean.
image
 Remember Leroy, the old market truck? Still has no brakes, I’ve almost crashed into a million things. I’m hauling off hundreds of peanut plants that got ruined by weeks of THE MIST. They were in the greenhouse to dry but they molded thanks to no sun and endless dampness! I didn’t even know Millie was up there :)
image
image
 See you tomorrow!

THE MIST.

image

GO AWAY.

I think there’s a horror movie of that name. Where people die when the mist rolls in? I’m only a few days away!  Enough already. It’s been misty, dampish, SWAMPY for at least 2 weeks. The animals are wet and muddy upon wet and muddy. I’ve tracked mud all over the world. Everything is slimy and sticky. WHERE IS THE SUN?

It’s too wet for farmers to cut their soggy beans, which are pretty much rotting in the pod now, and wheat should have been planted last month. BUT it’s almost Thanksgiving and I’m super excited about that. Plus…..

image

Horseradish root! I’ll have it tomorrow at the Charlotte Regional Farmers’ Market, along with a little bit of a lot of different things: turnips, green onions, kale, beet greens, cutting celery, parsley, chives, spicy red onions, and a few bunches of this and that. Oh and gigantic sweet potatoes. If you thought they were huge last year, get a load of these. All I can say is, you know there are abundant nutrients in that soil because there sure wasn’t any rain to grow them this big.

And our Animal Welfare Approved, Certified Grassfed Angus beef: Beef Andouille sausage,  sliced pastrami, hot dogs, and corned beef all made from our Angus beef with no added nitrates or nitrites.  Ground beef, stew meat, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, skirt, flank, flat irons.

image

Everything is so beautiful right now. Shane scattered ryegrass seed over the whole world, and now everywhere is super green, even our yard.  It will stay bright green all winter until the spring heat kills it.

image

It was hard to tear myself away from the creek this morning to go pick greens. In the mist.

 

image

Hey Mommies!

 

 

« Older posts

© 2016 Poplin Farms

Theme by Anders NorenUp ↑