Poplin Farms

albemarle, nc

Market Stuff for August 18.

How many kinds of them are there!!!

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

just a few watermelons and lambkin melons, okra, potatoes: Carola & Huckleberry Gold,  sweet bell peppers, sweet banana peppers, jalepenos and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

We made these Grilled Chopped Garden Veggies with Garlic Toast last night and it was REALLY good, I added fairytale eggplants since I didn’t have any zucchini  – and I’m using the leftover basil vinaigrette for tomato basil pasta tonight.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, hot dogs and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

We have the special package buy again this weekend:  a sirloin tip roast,  cube steak, philly, and 2 lbs ground beef for $45 with a savings of over $5.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

See you tomorrow!

 

 

Market Stuff for August 11.

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

Watermelons, lambkin melons, mini cukes, tomatoes, okra, potatoes: Carola & Huckleberry Gold.  Onions, a million sweet bell peppers, sweet banana peppers, jalepenos and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

We love to just slice the eggplant about 3/4″ thick, brush it with a little coconut oil, salt and pepper and grill it. Or top it with a slice of tomato and cheese, like an eggplant pizza.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, flat iron and skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, hot dogs and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

We have the special package buy again this weekend:  a sirloin tip roast,  cube steak, philly, and 2 lbs ground beef for $45 with a savings of over $5.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

Wendy has made these Beef and Blue Cheese Baked Sliders and said they’re really good. They look amazing.

Did you know you can freezer bell peppers? I cut them in thirds to get the core out and just put them in a freezer bag. I freeze jalepenos whole and chop or slice them later when I’m ready to use.

The okra patch. There I am!

Is that not a locust??

It’s a plague. And what are they doing, EWW. That’s your okra, people. Spray or no spray, always wash your vegetables!!

See you tomorrow!

Market Stuff for August 4.

I heart you 🙂

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

Hard red winter wheat! Instead of cleaning it ourselves, which we have been seriously dreading – it’s a HUGE pain and always causes lots of arguments (but also free),  we decided Shane would just take it to the seed cleaner that cleans his triticale.

BTW, the seed cleaner guy said our wheat looks a lot better than the other organic wheats he’s been running 🙂

Watermelons! This is the big week for watermelons but there will be more to pick when they’re ready. Tomatoes, okra, potatoes: German Butterball, Carola & Huckleberry Gold.  Onions, green bell peppers and red & orange mini bells, sweet banana peppers, jalepenos and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Filet, Ribeye, NY strip, flank, flat iron and skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

The first batch of hot dogs made at Piedmont Custom Meats in Asheboro are back! Made from our sirloin, eye of round, chuck and brisket (hells yeah!!) and this is the ingredient list: Sea Salt, Spices, Evaporated Cane Syrup, Paprika, Cherry Powder (Cherry Powder, Evaporated Cane Syrup), Onion Powder, Natural Flavor (Celery Powder, Sea Salt). I think the cherry powder is for color. We made them for dinner just now.

We have the special package buy again this weekend:  a sirloin tip roast,  cube steak, philly, and 2 lbs ground beef for $45 with a savings of over $5.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

How do you know if your watermelon is ripe?

You don’t. You can’t.  The ripe ones and the unripe ones can look identical, even if they have the creamy yellow spot on the bottom. I’ve had ripe melons with no creamy yellow spot on the bottom. I’ve found the only way to know is by the Curly-Q where the stem attaches to the vine. The one above is not ripe, because the Curly-Q is still green.

This Curly-Q is dead so the melon should be ripe. But there’s no way to know the Curly-Q status of the melon once it’s picked 🙂 You have to rely on the picker. No amount of slapping, tapping, rolling or picking the melon up and putting it back down will tell you if it’s ripe. Even this isn’t 100% foolproof but it’s the best test I’ve found.

With all the rain, the veggies are growing huge. The colored mini bells are twice their size and the green bell peppers are jumbo. Good for stuffing Southwest style!

The  big boys are enjoying green pastures again, thanks to the rain.

Pappy is enjoying his melon rind.

Moo, however, cannot be bothered with my junky melon rind. He’s gotten a little uppity since he started wearing shoes. You can just barely see the bottom of the black shoe on his back foot there in the photo. I’ve already told you about his messed up feet…the shoes help a lot.

 

 

Market Stuff for July 28.

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

tomatoes, okra, German Butterball & Huckleberry Gold potatoes,  onions, green peppers, sweet banana peppers and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Filet, Ribeye, NY strip, flank, flat iron and skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites. We should have the new dogs by next weekend.

We’re having a special package deal this weekend: a sirloin tip roast, a cube steak, a philly, and 2 lbs ground beef for $45 with a savings of over $5.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

Sunflowers!

The creek is running again 🙂 SO thankful for the rain. So  it’s not dry anymore…but the grasshoppers! They ate all the winter squash and pumpkin plants as soon as they came up in the garden, so I can forget about having any of those. Does that qualify as a scourge? I have the new crop of cucumbers and summer squash covered with insect fabric, and fall transplants still in the trays under insect barrier fabric but I’m not sure about covering the whole fall crop after I set them out. I’m stalling, so now I’ve got my napa cabbages potted up into 4″ pots until I can figure something out. Ugh. It’ll work out somehow, or it won’t…

I was thinking of trying this for dinner tonight – but we were lazy and just made grilled eggplant instead: Roasted Eggplant and Tomato Gratin.  Looks delicious!

See you tomorrow!

Market Stuff for July21.

 

I expect to keep having tomatoes for a few weeks, but I’m pretty sure tomorrow will be the last day of lots of tomatoes.

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

tomatoes: Brandywine, Giant Belgium (lots), Azoychka Russian, Giant Green (lots), Cherokee Purple, Black Krim, Kellogg’s Breakfast (lots), Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s. A few cherry tomatoes.

Okra (finally! I didn’t do my early planting this year and I miss it!), German Butterball & Huckleberry Gold potatoes,  green peppers, sweet banana peppers and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale. I won’t have cukes again for another week or 2, same for squash.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Filet, Ribeye, NY strip, flank, flat iron and skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

Shane took meat to the new hot dog maker today so maybe we’ll have some dogs for next weekend!

I haven’t made this yet, but I’m going to as soon as the banana peppers start going crazy. Right now I only have enough for you 🙂

Refrigerator Pickled Banana Peppers – except I don’t heat the brine with any kind of refrigerator pickles. I use Bragg’s unpasteurized apple cider vinegar in my pickled veggies, for the wonderful health benefits, and heating it would ruin all that. I think I might try a grape leaf in the jar, too. Folks say it keeps stuff crisper.

See you tomorrow!

 

Market Stuff for July 14.

It’s my big tomato week! I’m thinking of doing some samples, except I don’t really like to because it’s not child-friendly. All those  X-rated noises coming from the tomato samples area 😉 So come out, bring your friends and family and help me sell all these super beautiful and delicious tomatoes! I hope to have a lot next week too, then it’s a downward spiral after that.

Plus, the market is just so awesome right now. Did you know we have homemade pasta, raw fruit and veggie juices, jewelry made from stones that the vendor mined herself, French pastries, organic coffees, and even organic olive oil and balsamic vinegars sold by a family who has an olive farm in Greece! Last week Wendy got me an organic balsamic vinegar infused with chili. Then I went over and splurged on their extra virgin olive oil. My tomatoes deserve it.

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

tomatoes: Brandywine, Giant Belgium, Azoychka Russian, Giant Green, Cherokee Purple, Black Krim, Kellogg’s Breakfast, Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s.

mini cukes + slicers, lemon and zephyr squash, German Butterball & Huckleberry Gold potatoes,  green peppers, sweet banana peppers and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

My grandma taught me a good trick for freezing tomatoes: wash and freeze! No scalding, peeling, processing or anything. Take a bag of frozen tomatoes out of the freezer and when they thaw, the skins just pop off. Or if you have a high speed blender just throw it all in there for soup, and no one will ever know you left the skins on.

I like to quarter my big heirlooms, and freeze them skin on in quart size freezer bags packed full. That’s the perfect amount for this recipe, which can be served hot in winter or it is also delicious cold, as gazpacho that you can make this weekend! It’s super healthy and so good. So just thaw the bag of frozen tomatoes enough to blend and throw this all in the blender, then into a pot to heat it up. For a creamy, warm tomato soup add some coconut milk!

6 cups of heirloom tomatoes, cored, (usually 3-4 of my big tomatoes); 1/2 to 1 c packed fresh basil (I almost never have this so I usually leave it out); 1/4 c apple cider vinegar; 2 T olive oil; 1 tsp soy sauce or coconut aminos; 1 clove garlic; sea salt and fresh ground pepper to taste. Put it all in a blender and blend it up. I top it with chopped avocado.

It’s super handy to have frozen tomatoes on hand, to toss into the crock pot with roasts, or into vegetable soup. The small tomatoes, like Bloody Butchers can be frozen whole.

It’s so dry. That’s the creek. RAIN PLEASE.

Moo and Abigail got their hooves trimmed this week. Because Moo is a steer, he will never stop growing. It’s testosterone that tells a bull’s body to stop growing, and well he doesn’t have any of that. So his back is over my head now and he barely fit into the trimmer’s contraption. Still as gentle as a baby lamb though 🙂

To die for: Maple Roasted Bloody Butchers – equal amounts of coconut oil and maple syrup, drizzled over halved BBs. A little sea salt. Roast at 250 for 3-4 hours, until half dried and concentrated. Being super impatient, I usually increase the temp to shorten the time.

 

See you tomorrow <3

 

Market Stuff for July 7.

Cherokee Purple!

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

tomatoes: Brandywine, Giant Belgium, Azoychka Russian, Giant Green, Cherokee Purple, Black Krim, Kellogg’s Breakfast, Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s.

kale (the last of it), mini cukes + slicers, lemon and zephyr squash, red cabbage, red thumb fingerling, German Butterball and Huckleberry Gold potatoes, and green peppers, banana peppers and eggplant are just starting to come in so a few of those.

The lemon squash is so good just sliced, tossed with a little coconut oil, sea salt, pepper and fresh (or dried) thyme, and roasted at 400 for 20-30 minutes or ’til done to your liking. Sometimes I roast it with sliced onions or chopped garlic too.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak (have you tried the philly for grilled fajita style roll-ups yet?), cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast (hello Crock Pot Balsamic Roast Beef Sandwiches!), soup bones, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

Giant Belgium! This was a monster!  It was the one with all the fused blossoms I was showing you in April, so it’s like 4 tomatoes in 1.

Sweet potatoes: the first thousand. I’ve been hand pulling weeds in the row (in between rows is clean thanks to cultivating with the tractor) and it’s mucho brutal in this heat! The manual labor is the reason farmers be illin’ when we get complaints about our prices. The labor. So much labor.

The only weeds are those 3 middle rows, pigweed 3′ high where I haven’t finished pulling. This was the last time we can cultivate with the tractor because the vines are too long and you end up pulling them out with the cultivators. It’s all hand weeding from here ’til October.

Sweet potatoes: the second thousand. I took the sweet potato planter over to Carlea Farms to help finish planting their slips and Carl gave me the last of what he couldn’t use, we I planted those I think on 6/12 so almost 2 weeks after the first thousand. They’re still small enough to cultivate. So this year we’ll have Covingtons and Beauregards.

Nomnom! A little olive oil and balsamic vin, lots of salt & pepper, lots of basil. These yellow tomatoes are also super delish with the smoked mozzarella from Uno Alla Volta in C Bldg. The yellow and orange ones are best eaten  pretty ripe, the flavors are much more complex than when slightly underipe.

And you know I have to insist on Duke’s sourdough (B Bldg) for tomato sandwiches. SO good.

See you tomorrow 🙂

 

 

Oops! Market Stuff for June 30, part deux.

mini cukes, slicers and Asian cukes!

Sorry about the double posting (for those of you who receive this as an email) – I was just starting to copy and paste from last week’s post when it published itself.

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

cauliflower,  tomatoes, 2 kinds of kale, beets,  mini cukes + slicers, lemon and zephyr squash, red cabbage, red thumb fingerling and German Butterball potatoes.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

pepper plants!

Aside from the weeding, watering and mowing, tying up the tomatoes and working on the trellises for eggplant and peppers, I put in another crop of cukes and squash, planted winter squash, pumpkins and sunflowers and finished the fall seed order. We got at least an inch of rain – fantastic because we’ve had to run the drip non-stop rotating between all the crops as we haven’t had rain in weeks. I took up the onion crop right before the rain, but it’s too wet right now to dig potatoes and I’m super happy about it!! The pastures were drying up. Shane started feeding hay to the cows already last week.

Next week I’ll be starting flats of seedlings for fall. It always seems so early! And starting seeds in the summer heat + the pest pressure, namely grasshoppers, harlequin bugs, and worms, can be sketchy. I put all my flats on a huge flatbed trailer and cover it with insect barrier netting and shade cloth. In fact, Shane just called to say he went to mow a 40 acre hay field and it was completely demolished by grasshoppers. He said he’d bet there’s 200 grasshoppers on one blade of grass. Not enough left to mow.

Lemon Balm Iced Tea – every morning I say I’m going to brew a batch, and I haven’t yet! I know lots of you got lemon balm plants from me in the spring so maybe someone will try it 🙂 Sounds delicious.

See you tomorrow!! <3

Market Stuff for June 23.

I just picked THREE HUNDRED SIXTY SOMETHING ears of corn. Minus the 5 I ate, on breaks. If you haven’t eaten sweet corn raw I’m telling you! Missing out big-time. Missing out on life! Haha 🙂

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

Sweet corn! This week only. If you’ve had my sweet corn or other no spray sweet corn in the past, then you know there will probably be earworms on the tips. It’s just the way it is.  I just put on gloves, get a big knife, shuck it in the yard where I can then just whack off the wormy tip into the woods or whatever, and all is well with life.  The corn is delicious.  We put it straight on the grill.

A few heads of cauliflower,  a few tomatoes, 2 kinds of kale, beets,  mini cukes, lemon and zephyr squash, cabbage, red thumb fingerling and German Butterball potatoes,  onion bunches.

Everyone is making pickles! It takes 3-4 mini cukes to fill a pint jar (cut in wedges). Here’s the refrigerator pickle recipe I like: Super Easy Refrigerator Pickles.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

I have the perfect recipe for what’s in season right now:  cukes, tomatoes, onions and fresh herbs! My Favorite Greek Salad (no lettuce in this salad!) with a *really delicious homemade dressing. Click the link and when you see how delicious it looks, no amount of exhaustion or disinterest will stop you from making it.

* The use of bottled dressing on this salad is strictly prohibited.

Greetings, Earthlings. We come in peace 🙂 We will accept an offering of carrots.

See you tomorrow!!!

 

 

 

Market Stuff for June 16

Shane cut the wheat today! I just went along for the ride. And WHAT is that circular spot in the field? It’s not in the any of the other photos I took immediately before or after. Hm.

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

broccoli and some cauliflower, the 3 kinds of kale, beets,  mini cukes, lemon and zephyr squash, cabbage, red thumb fingerling and German Butterball potatoes,  spring onion bunches.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, skirt, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.

I just got the ginger and turmeric planted in the hoop house this week but it was pre-sprouting in flats so I don’t think I lost any growing time. Nice roots and sprouts 🙂

I tried 2 new cucumber recipes and they’re both really good: Cucumber Basil Sparkling Lemonade and Cucumber Avocado Gazpacho (I left out the radishes, not a fan.) I NEED her bowls! But I already have ten thousand bowls. I made the gazpacho three times and it’s even better the second day. Both recipes –  just throw everything in the blender, so easy.

See you tomorrow!

 

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