Poplin Farms

albemarle, nc

Month: December 2015

Market Stuff for December 19

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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.

 

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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.

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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.

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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.

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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?”

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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.

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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!

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