Poplin Farms

albemarle, nc

Delicious things for July 23.

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

Crimson Sweet watermelons, lambkin melons. Surprisingly, plenty of tomatoes in all the same kinds as last week. And A TON of eggplant, 3 varieties.

Potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; onions: sweet, red & cipollini; zephyr and lemon squash, okra; jalepenos & bell peppers; a variety of cucumbers; sweet potatoes; wheat berries.

Our grass fed, grass finished, Angus beef in these cuts: 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.

I guess I didn’t FIFO the cube steak and the oso bucco, because underneath I found some that was a previous processing date. It’s 40% off until it’s gone!

Now can we talk about eggplant?? I’ve been bringing home gallons of mini fairytale eggplants from the market. What, mini eggplant isn’t trending now? Am I the only one here on Pinterest because…Roasted Tiny Eggplant with Feta and Spiced Mini Eggplant in Tomato Sauce and

“Mini” Ratatouille with Fairytale Eggplant & Cherry Tomatoes. Pureed some cherry tomatoes instead of using tomato sauce. Ate it over baked Carolas. We had leftovers so the next night I browned some hot sausage from our pigs and tossed it with the ratatouille and quinoa pasta. So good.

Those tiny plants are working hard, really cranking it out. Wait til you see the Rosa Biancas at my table tomorrow too.

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So I’ve made a lot of recipes with them, and the very best is to roast/bake them: cut in half the long way,  skin side down. I mixed coconut oil, soy sauce, hot pepper, garlic and maple syrup and poured that over them before baking. 425 for 15ish minutes, so fast that I wait to make them until Shane calls to say he’s coming home. It takes a thousand years for him to drive home from the field on the tractor, so I have time to clean up the kitchen, sort socks, wash the dog, drink 3 margaritas and ponder the mysteries of life before I have to start cooking. Just kidding I do not sort socks. Anyway they come out so sweet and creamy, it’s by far our favorite way.

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Romas are coming in now. These are Long Toms, and they’re massive. My grandma taught me an easy trick for freezing tomatoes. Just wash and freeze whole, then when you thaw them the skins just pop right off, super easy! And the seeds squeeze right out.

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Lemon squash, okra mix, salt & pepper cukes and lemon cukes, fairytale eggplant, Asian cukes and slicers.

Folks keep stopping by the okra and asking, “why is it white?” or “why is it red?”  or “why is it so fat?” I grow 4 varieties, because I like variety. Silver Queen okra is white, Burgundy okra is red, and Eagle Pass okra is short and fat. There’s also regular green.

Also lots of questions about the lemon cucumbers. They don’t taste lemony, they are very fresh tasting and never bitter. The larger ones have bigger seeds but have the best flavor in my opinion. The Asian cukes are also super delicious, very fresh and crispy. I don’t peel them, just rub off the spines. I like to slice them thinly on the mandolin and put them in jars with water and Bragg’s unpasteurized apple cider vinegar (maybe 60/40?) and lots of sea salt for fridge pickles. It’s all just so good right now.

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American Original Beefsteak. So dependable.

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Picking outside tomatoes. I haven’t grown outside tomatoes in 5 years! There’s milo on the far left, then a row of pigweed, then 4 rows of green okra, then a row of pigweed (Baha!) and 2 rows of tomatoes. Man, it’s so much cooler picking tomatoes outside. The hoop house is like the inside of a volcano.

See you tomorrow!

 

 

 

 

Melons!

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

Crimson sweet watermelons and small lambkin melons. Both are very sweet. Heirloom tomatoes in these varieties: Brandywine, Giant Belgium, Cherokee Purple, Limmony, Azoychka Russian, Kellogg’s Breakfast, Aunt Ruby’s German Green, Giant Green, Black Krim, Persimmon, Bloody Butcher. The only hybrid I have is American Original Beefsteak. Also a beautiful cherry tomato mix.

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Hmmmm. Perhaps someone is slightly obsessive?

Potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; onions: sweet, red & cipollini; zephyr and lemon squash, mini fairytale eggplant  regular eggplant; okra; jalepenos; a variety of cucumbers; sweet potatoes; wheat berries.

Our grass fed, grass finished, Angus beef in these cuts: 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.

We finished taking up potatoes FINALLY and with help from Shane and David, thank you thank you thank you. It’s so hot, and wallowing around in the dirt for hours sweating buckets SUCKS. I knew I worked them too hard when David goes, “Jill you should be on that show Survivor. ” Baha! And now, I’m going to lower the price on my potatoes back to what it was 2 years ago because these are so huge that 2 potatoes is over a pound sometimes! Monstrosities. Makes for some nice baked potatoes though.

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Lambkin melon. Very sweet, slightly crispy white flesh. Super yummy. I tasted these at a Slow Food workshop and I will definitely grow them again.

The watermelons take 90-100 days but they are coming in now, same as the 65 day Lambkins. Hey I’m not complaining, it’s just…mysterious.

Fairytale mini eggplant:

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These are good caramelized, cut side down in a pan with coconut oil and balsamic, and salt.

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Dinner is served! I love having small plates of different veggies that we can share, tapas style, at the patio bar.

We picked the corn and gave it to the lambs. Watching them eat it was super funny:

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Last week, the weatherman said, all clear. LIES. Shane mowed all 40 acres of orchardgrass; it got rained on 4 times. That would have been a lot of high quality square bales for horse customers but now it’s just *better than a snowball* round bales for our horses. If they’ll eat it. It lost all it’s color and smell, I can’t speak for the flavor. This week they called for rain every day. UM HELLO NO RAIN. I’m talkin’ to YOU, Keith Monday!

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I got my first batch of fall transplants started and I put them on the back of Leroy (the flatbed truck) so I could drive them into the shade until germination, then relocate as necessary. It’s really too hot to try to start them in the black plastic flats in full sun.

Anyway they germinated, and I was getting in the truck this morning to move it to the sun and both dogs jumped onto the back right into my flats of plants. BAD BAD DOGS! They aren’t allowed to get up there without being invited, but you know how that can go. Then I was super crabby about it all morning and finally decided it would be best to eat my emotions in the form of blackberry muffins. Double the blackberries, double the vanilla. My own whole wheat flour. Oh my GAAAAAAH. I thought that with double berries they would be a juicy, gooey mess which was perfect, cuz I was gonna slather it in butter and FACE PLANT all into it. Turned out to make nice muffins which I ate with a fork like a civilized human. Twelve. I ate 12 muffins. And I felt much much better.

See you tomorrow!

 

Even more tomatoes.

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Kellogg’s Breakfast tomato has a sweet, fruity, pineappley flavor when it’s perfectly ripe. Honeybee was digging it! I put her on a tomato blossom and she flew straight back to the tomato :)

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

Heirloom tomatoes in these varieties: Brandywine, Giant Belgium, Cherokee Purple, Limmony, Azoychka Russian, Kellogg’s Breakfast, Aunt Ruby’s German Green, Giant Green, Black Krim, Persimmon, Bloody Butcher. The only hybrid I have is American Original Beefsteak.

Potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; onions: sweet, red & cipollini; zephyr and lemon squash, mini fairytale eggplant; okra; a variety of cucumbers; flathead and red cabbage; sweet potatoes; wheat berries.

Our grass fed, grass finished, Angus beef in these cuts: 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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I just finished picking this row. The tomato plants are already to the top of the 8′ t-posts. They will fold over and grow all the way back to the ground. Some experts might say I let them have too much foliage and I should prune them. But some experts might not have seen these:

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and those:

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and that!

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Gotta be at least a pound and a half.

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Stinkbug damage on the second crop of sweet corn.  They stick their needle nose right through the husk into the kernels and suck all the goodness out. Kind of like what farming is doing to me.

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That’s poor pollination, from drought conditions during pollination. It also had a potassium deficiency which was probably also caused by drought, but I totally intended on trying to correct it with kelp meal and never got to it. And then there was this-

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Coon attack!

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Josie says there’s nothing wrong with that corn!

 

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I can’t believe I forgot about the MAPLE ROASTED TOMATOES recipe! Use small tomatoes like Bloody Butchers or cherries, slice in half, place cut side up on baking sheet and drizzle with equal amounts of olive oil or coconut oil and pure maple syrup. Roast at 250 for 4 hours. I think last year I started cranking the temp up to speed it up but can’t remember. I didn’t get a shot of them all roasty and caramelized because it was too dark in our house to get an appetizing picture by the time they were done. I had them with fresh mozzarella. You won’t believe how delicious these are.

See you tomorrow!

 

 

 

 

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So many tomatoes.

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Fourth of July parties are going to be pretty delicious.

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

Heirloom tomatoes! In these varieties: Brandywine, Giant Belgium, Cherokee Purple, Limmony, Azoychka Russian, Kellogg’s Breakfast, Aunt Ruby’s German Green, Giant Green, Black Krim, Persimmon, Bloody Butcher. The only hybrid I have is American Original Beefsteak.

The yellow tomatoes are so delicious paired with the homemade smoked mozzarella from Uno Alla Volta (building C).

AND for the most life-changing, to-die-for tomato sandwich you absolutely MUST have the soft crust sourdough from Duke’s Bread (bldg B) and either a Brandywine or Giant Belgium tomato. And you must slice the tomato thicker than you slice the bread. Very important.

I also have cabbages-red, Dutch flathead and small savoy; the last haul of cauliflower, cipollini onions, red and sweet onions, okra, mini cukes, slicers, Asian cukes AND lemon cukes are coming in now. Lemon and zephyr squash, fairytale eggplant, 4 kinds of potatoes, 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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I have 12 gallons of Bloody Butchers for tomorrow. Now that big tomatoes are coming in, I doubt I can sell all 12, so let me offer you a gander at this super easy and yummy roasted tomato salsa I made with them. Under the broiler for like 10 minutes, then into the food processor for a few seconds. Also freezable! Just think of those dreary winter days filled with endless bunches of kale and turnips….WE HAVE SALSA IN THE FREEZER!  IT’S A FIESTA! Already have 3 batches in the freezer. I grew some blah tomatoes this year, I think they’re called Zarnitsa but should have been named Mr. BLAND-O Dies a Slow Tasteless Death. I’ll be turning all of those into roasty spicy salsa.

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It’s just an onion, 1 or 2 jalepenos, garlic cloves and then I fit as many halved Bloody Butchers as I could onto the baking sheet. Broil til the tomato skins are blackened, then into the food processor with lime, salt and cilantro.  Here’s the recipe. (I liked it better without the cumin.)

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We put up 10 dozen ear of sweet corn. I am super happy with the corn this year even though I got the crazy-eye from a few customers. Pappy is enjoying the shucks and isn’t he cute with his sleek summer coat.

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Lacewing eggs on a tomato leaf :) We like lacewings.

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Fire ants are systematically destroying the eggplant crop, one by one. They tunnel right up the stem and through the branches. *INSERT PROFANITY HERE*

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This is so cool and so exciting! These are hibiscus roselles, for tea. I grew hibiscus plants from seed this spring and I never thought it would actually make roselles. Winning!

See you tomorrow!

 

 

 

 

 

 

 

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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!

 

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