Poplin Farms

albemarle, nc

Month: December 2017

Market Stuff for December 23.

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Rows of hard red winter wheat popping up! So pretty in the sunrise. This will be ready to cut in July.

I won’t be at the market next week, but I’ll be at the Charlotte Regional Farmers Market tomorrow with:

The last of the cabbage and cauliflower. I think I’ve already said that like 3 weeks but who knew! This time for real. Curly, toscano & red Russian kale, swiss chard;  green onions, lots of purple and orange carrots, parsley, a couple other things and sweet potatoes.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin steak, flat iron, skirt, brisket, shoulder roast with or without a marrow bone, boneless chuck roast, rump roast, sirloin tip roast, eye of round roasts, liver, bags of soup bones.

Beer brats, andouille sausage, hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites. There are 2 packages of bologna left.

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.

OK: Am I behind the curve on the kale sandwiches?? I just discovered this and I can’t stop. Every day this week, and sometimes really wanted another one for lunch. I stumbled across this breakfast sandwich with sauteed kale and smashed avocado on Pinterest and changed it to my liking, including lots of apple cider vinegar and hot sauce in the kale and sub out the tempeh.  It’s so delicious!  SO DELICIOUS. Then I searched kale sandwich on Pinterest and everything looked so amazing  I had to just shut ‘er down. Flavor overload.

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Shane got me this 12′ wide landscape plastic 2 years ago and it’s fantastic for crops!  I had been using the 6′, which I can take up by myself with a strap and the gator. I can pull it up, clean it off, fold it up and stack it for next year. I can’t do any of that with the 12′ plastic though, it’s too heavy and unwieldy. Since the wind never stops blowing at my house, trying to fold it up alone makes me want to plunge long nails into my eyeballs!! Thankfully  Shane and his helper offered to come help with taking up the last of the plastic Tuesday before the rain and put it away, so we could get the fields tilled and cover cropped before the rain on Wednesday. It took the 3 of us about 3 hours, a skid loader and 2 gators to finish with the plastic and it took me til after dark to get it tilled, so there was no cover crop happening. I’ll get that done next week.

So I had to cut all the cauliflower and cabbages that were still growing, but it was worth it for saving my eyeballs.

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At least the shortest day of the year is behind us now! I made a winter solstice stew with all of the beautiful fresh and frozen veggies I grew this year.

I’ll see you guys tomorrow, and if I don’t, I hope you have the best-ever Christmas, Happy Holidays, HAPPY NEW YEAR!!! and thank you so much for supporting us another year! You’re the best <3 <3 <3

Market Stuff for December 16.

 

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You so crazy Babylamb!! I dug lots of carrots yesterday. I don’t know where the tops went 😉 It’s a mystery.

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

Curly & red Russian kale, swiss chard;  green onions, red butterhead lettuce, a few beets, lots of purple and orange carrots, a few cauliflowers – cauliflower still growing in mid December is blowing my mind – and some red cabbage, cutting celery, parsley. Sweet potatoes and I’m bringing one small crate of carolas and a few huckleberry golds because I over-saved on the potatoes and we aren’t eating them as fast as I thought.

I made this Winter Minestrone last week, twice per Shane’s request. It’s perfect for using all the veggies that are available now.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin steak, flat iron, skirt, short ribs, brisket, shoulder roast with or without a marrow bone, boneless chuck roast, rump roast, sirloin tip roast, eye of round roasts, liver, bags of soup bones.

We have beer brats in! And andouille sausage! Hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites. We are almost out of bologna.

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.

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They say it’s hard to grow long carrots in red clay because it’s too heavy and dense but I’ve never had any trouble. Getting long carrots out of heavy clay without breaking them off is the hard part. There’s definitely no just pulling on the tops.

I’m planning on coming to the market next week too. See you tomorrow!

I won’t be at the market tomorrow.

I’ll see you next time, probably next week 🙂

Market Stuff for December 2.

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It was super beautiful weather for picking for the market yesterday and today, and being outside washing produce with your hands in the cold water. I know the cold days are coming so I’m extra grateful for this weirdly warm weather and the beautiful fall we’re having.

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

pecans from our trees- made my last trip to the sheller on Wednesday. Curly and red Russian kale, and smaller toscano kale; swiss chard; beet greens, some red butterhead lettuce, arugula, a few beets, some carrots, a couple cauliflowers I found in the middle row. I can’t believe there is still cauliflower coming out of the field in December! That’s a first. A couple cabbages, some parsley, you get the idea. A little bit of lots of different things. Sweet potatoes. Oh and eggs from Carlea Farm this week.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin steak, flat iron, skirt, short ribs, brisket, shoulder roast with or without a marrow bone, boneless chuck roast, rump roast, sirloin tip roast, eye of round roasts, liver, bags of soup bones.

We have beer brats in! And andouille sausage! Hot dogs (skinny and quarter pounder), sliced corned beef, sliced pastrami and sliced bologna made from our 100% grass fed Angus beef, no added nitrates or nitrites. We are almost out of bologna.

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.

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Shane drilling alfalfa seed. Since it gets dark at noon now…

We got a letter from the Weeping Radish where we have our hot dogs and sandwich meats made – they are not going to make processed meats anymore. I thought the letter was pretty heartbreaking.  They do all of our further processing so we won’t have any more cold cuts, brats or dogs.

THEN we found out that the place we always get our Christmas tree, Clark’s Evergreens, is closed for Choose and Cut this year because of tree and labor shortages. We’ve gone there for several years, and when Shane’s parents were alive they came too. I have to tell you about last year’s trip – way too many cocktails and hilarity ensued.

I’m not sure if I’ll be at the market next week. It takes the greens 2 weeks to grow back with these short days but I might come up with something.

See you tomorrow!

 

 

 

 

 

 

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