Poplin Farms

albemarle, nc

Month: December 2017

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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