Poplin Farms

albemarle, nc

Month: November 2015

Happy Thanksgiving!

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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.

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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…

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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.
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 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 :)
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 See you tomorrow!

THE MIST.

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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…..

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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.

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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.

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

 

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Hey Mommies!

 

 

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