They’re big this year!
I’ll be at the Charlotte Regional Farmers Market tomorrow with fresh chestnuts! I had a couple pounds last week then I think they fell all at once. I have 8 gallons, yikes! I hope my peeps are hungry for chestnuts (you know you are my peeps). They were falling like crazy while I was picking them up. Chestnuts kept fallin’ on my head!
Radishes, turmeric leaves (for cooking fish – see last week’s post for the most delicious recipe!), fresh hibiscus roselles for tea, sweet potatoes, baby ginger, sweet peppers & jalepenos, 3 kinds of eggplant, garlic, potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; cipollini, red & yellow onions; wheat berries.
I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins, skirt, ground beef, stew beef, philly steak, cube steak, oso bucco short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bologna, pastrami, corned beef, hot dogs made from 100% grass fed beef without any nitrates/nitrites.
Specials: Soup bones – BOGO 50% and ground beef – Buy 5 pounds, get 1 pound free!
Roasted Chestnuts: hold with a towel (for safety, says the girl who is covered in knife scars) and cut an “X” into the flat side with a sharp knife. Single layer on baking sheet at 350 for 35ish minutes. Pop them out as soon as you can handle them before they cool. Ready to eat! OR here’s a video on chestnuts. It’s Martha, skip to 5:56 to get to the chestnut info, but you know how she is (her chestnuts are from Italy and she has a chestnut scorer). Your beautiful chestnuts are from trees planted by Shane and gathered by yours truly
In fact – I have an Italian customer that used to have them imported until he tried ours. TRUE. FACT. He says they are better and you can ask him if you come super early.
They can be frozen (roasted and peeled first) for holidays but will be softer so use them for cooking (hello super impressive actual chestnut stuffing), and I’ve also made creamy chestnut bisque with them. Martha Stewart has some recipes that look completely BOMB.
It must have rained a LOT while we were out of town because radishes are splitsville. I kept those to pickle and am bringing you the pretty ones, as always
Fresh hibiscus again! I picked 3 gallons today. I hope you who tried it last week loved it like I do!
Tinyfrog holding down the jalepeno. He’s got it under control.
Oh Abigail! Why do you have to be so melodramatic?
See you guys tomorrow! (bring chestnut money)