Poplin Farms

albemarle, nc

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 :)

 

 

 

Market Stuff for 4/9

planting corn

planting corn

I got 3 kinds of corn planted: sweet corn (not that wretched heirloom stuff from the 1800s again), white dent corn for cornmeal which we call “Papaw’s Corn,” and the strawberry popcorn I grew 2 years ago.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with  swiss chard, a little kale and collards, lettuce, green onions, baby leeks, golden beets and chiogga beets, easter egg radishes, sweet potatoes, wheat,  cut herbs : basil, thyme, chives, mint, and some beautiful potted basil plants. Thai basil has a wonderful hint of cinnamon;  lettuce leaf basil has huge leaves, you could use 1 or 2 leaves on a whole sandwich and then genovese, my favorite. The most heavenly flavor and aroma. You have to come by to at least smell it. I did have a lot of plants…but I ate some so numbers are reduced :)  I had baked sweet potato fries with herby dip 3 nights this week, like so:

all the herbs with garlic, olive oil, lemon and salt

basil, oregano, thyme with garlic, olive oil, lemon & salt

Our Animal Welfare Approved, 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, osso buco, 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.

taking the tractor back to the barn

taking the tractor back to the barn

basil plants

basil plants

I love my new yellow pots :) Thai basil starts flowering not long after it’s born so don’t be like, that basil isn’t any good. It just flowers it’s whole life.

baled but not yet wrapped

baled but not yet wrapped

Shane has already mowed hay for baleage. He had alfalfa planted but the ryegrass overtook it so he couldn’t really make alfalfa horse hay, so he made baleage for our cows for this winter. Baleage is similar to silage, it’s baled while it’s still wet and wrapped in plastic. It ferments and is super high in nutrients. The cows love it and will always chose baleage over regular dry hay; it keeps momma cows fat and healthy, producing plenty of milk for their calves that are born in the fall.

So he has to  rake, then bale, then wrap. He already mowed it a day or 2 before. He starts in the morning getting it raked into windrows, then goes back with the baler, then back after that with the wrapper. The whole process takes around 12-14 hours depending on the size of the field. Can you imagine riding a tractor for 14 hours? He came home after midnight both nights. Nothing like making supper at 12:31 a.m.

Woohoo!

Woohoo!

Putting in water lines to the hoop houses and veggie fields, and getting rid of all those infernal hoses. Yay!

goodbye winter coats!

goodbye winter coats!

About 4 more of these sessions and we’ll be good. Solomon is such an interesting horse! I got him from a “trader” –  horse traders usually have a bad reputation for what kind of horse they’ll sell you. I’ve had some interesting interactions for sure! But I’ve bought several horses from traders because you can get them cheap, and it’s worth it if you’re experienced enough to see what you’re getting and be able to work through the problems. Solomon is really old now, the vet’s professional estimation is “old as hell.” He eats a lot of soup.

my farrier, Ryan, and Jake's rear end

my farrier Ryan

See you tomorrow!

PS – In coming weeks I will have more potted plants for the market: dill, thyme, purple basil, super dwarf  tomato, container tomato, heirloom tomato and sungold cherry tomato.

 

 

I’m gonna miss you this week :(

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I won’t be at the market tomorrow but I’ll be back next week with these beautiful golden beets, Easter egg radishes, lettuce, green onions, basil plants and just all SORTS of wonderful things.

Have a great weekend!

That’s your rainbow chard, friends.

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It’s waiting for you in the cooler. It will see you in the morning :)

I’ve been juicing it, like so:

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Chard, sweet potato, lemon, ginger and I had about 2 gallons of muscadines in the freezer from last summer that I wasn’t sure what to do with and they’re fabulous in the juice!

One of our favorite chard recipes is the Pasta with Greens, on the recipes page of our website. I usually make it without the pasta.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with lots of this gorgeous chard, some kale and collards, 2 kinds of lettuce, sweet potatoes, chives, hard red winter wheat and our grass fed Angus beef in these cuts: brisket, ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, short ribs, osso buco, 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.

REALLY

REALLY

I know they only have a pea-sized brain, but aren’t there some kind of instincts that should let them know this not the ideal place to lay an egg?

Ugh, this week was so boring. Just work. Hey, like Shane always reminds me (in a frustrated voice): You can’t be entertained every minute of every day.  I had to drag the horse pastures – you hook this chain drag up to the tractor and drive all over creation for an eternity, and it scatters all the manure piles. Last time, my iphone fell off the tractor and got dragged.

Yep, there's the hat.

Yep, there’s the hat.

This time, my hat blew off and although I had time to stop the tractor and retrieve it before it went under the drag, I decided not to. I just let it get dragged. Turns out, it was pretty fun. So I got off and picked it up, and once I got going again I threw it back down and dragged over it again. Don’t judge me.

Soooo that was pretty much the highlight of my week. You?

nighttime action shot

nighttime action shot!

I did go on a late night Gator ride to put the cows up with my honey, that was fun. Hey – see how nice and flat the road is?

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Thank GOODNESS we have a bulldozer to do that. I don’t have a roof over my head to do my work so I just stand in the burning sun, and the freezing rain and the wind that never stops blowing here…but we have a bulldozer.

:) See you guys tomorrow!

 

 

 

 

 

 

 

 

 

 

Market Stuff for March 19.

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Laying weed barrier on the onion beds. My sister is coming Sunday to help me transplant a few thousand. This plastic is woven, so it lets air and water through and the soil stays soft and fluffy underneath. We take it up when the crop is finished and reuse it the next season. It’s lasted 4 years so far.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow with lots of chard, some kale and collards, lettuce, sweet potatoes, hard red winter wheat and our grass fed Angus beef in these cuts: brisket, ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, short ribs, osso buco, 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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The fire ants are ruining my life again.  Who wants to make a house in a head of lettuce??  Only ants.

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They’re burying the whole row of baby beets. Adios beets. Probably carrying the tiny roots back to their lettuce house to feed their dirty larvae.

One time they got in my hair. That was fun I hope we can do it again soon.

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See ’em! See ’em all over the leaves!! They just take whatever they want and there’s not really anything I can do about it.  They’re like the Peaky Blinders of the hoop house. Obviously I can’t use ant killer. The organic options don’t work. I decided to eat this particular lettuce for lunch so they couldn’t live there anymore (oh it’s personal all right), and I got bit 5 times picking it, but I guess since I’ve been stung so much it never leaves a blister anymore so  I’ll say I’m totally immune. Who knew that could happen.

I looked into getting an anteater. People keep them as pets, you know. They enjoy wearing clothes, sweaters and stuff.  Then I found out they don’t even eat ants, just termites! Sigh.

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That’s one way to cook asparagus. Too late flame weeding the bed, or asparagus is extra early this year.

See you tomorrow!

 

 

 

 

 

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