Poplin Farms

albemarle, nc

Author: Poplin Farms (page 1 of 19)

Market Stuff for March 23.

Hello! I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.

I have eggs again this week – organic fed, soy-free, free range, from Carlea Farm. Everyone is saying they are the best eggs.

Spring greens are looking so gorg! 🙂 I have big, beautiful bunches of collard greens and swiss chard, bunches of Siberian kale, parsley, and bags of this lovely Red Russian small leaf kale in the photo above; a ton of leeks; Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished black Angus beef in these cuts:

filet, ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, short ribs, philly steak, cube steak, stew beef, osso bucco, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

This looks amazing: Korean BBQ Burritos. We have nice big sirloin steaks, or a sirloin tip roast would be perfect for this too.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

I made this Collard Green Salad with Ginger and Spicy Seed Brittle from Bon Apetit awhile back, although I modified it a bit, it was delish.

We’ll be getting beef back from the processor in a couple weeks so if you’re thinking of doing 1/8 or quarter, it’s a good time to let me know as I’ll be writing the cutting order soon.

See you tomorrow!

 

No market for me tomorrow.

Hi! I’ve been getting some messages about whether I’ll be at the market tomorrow so this is just a reminder that I will not. ☺️

See you next weekend!

Market Stuff for March 9.

We have a wildlife camera up on the farm, and we got this shot of a bobcat! I’ve lived here 12 years and have never seen one, but Shane has. I’m thinking this is what got my chickens though, and there have been someone’s dead chickens showing up around the property the last couple months.

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 10 or 11am.

I have eggs again this week – organic fed, soy-free, free range, from Carlea Farm.

Collards, chard, red radishes, leeks, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, short ribs, philly steak, cube steak, stew beef, osso bucco, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

We also got a coon, a possum, a buck, a doe, a pretty gray cat, and our neighbor’s dog.

Ol’ possum is kind of a rough lookin feller. There were several of the doe. So pretty!

I had a lot of collards left over from last week’s market so I made Smoky Sweet Black-eyed Peas and Greens in the Instant Pot. Really, really good. Keeper. It’s so flavorful that I didn’t even use the hot sauce.

I’m still looking for someone to help me on the farm a few hours a week. Inquire within 🙂

See you tomorrow! Oh and I almost forgot, I won’t be at the market next week. I’m going to Virginia for the whole week, to be certified in Equine Sports Massage Therapy. And almost equally excited to have no chores for a week – Shane is REALLY not looking forward to taking those over while I’m gone.

 

 

 

Market Stuff for March 2.

Change of plans! I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.

I have eggs again this week – organic fed, soy-free, free range, from Carlea Farm.

Collards, chard, black radishes, red radishes, a few mini red romaine lettuces, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

filet, ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, short ribs, philly steak, cube steak, stew beef, osso bucco, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

Ground beef special – Buy 5, Get 1 free. Briskets are 10% off tomorrow too!

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

I made this Sweet Potato Pizza Crust last night and it was delicious! It was a little sticky because I used wheat flour instead of coconut flour.

See you tomorrow!

Market Stuff for February 23.

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am. As of now, I won’t be at the Charlotte Regional Farmers Market next Saturday because I’ll be at the Matthews Community Farmers Market from 8-10. Come see me there!

This week I have 24 dozen organic fed, soy-free, free range eggs from Carlea Farm.

For veggies. lots of lettuce! Nice green romaine lettuce, mini red romaines and green buttercrisp;  a few bunches of collards & chard, black radishes, red radishes, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

filet, ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, short ribs, philly steak, cube steak, stew beef, osso bucco, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, soup bones, hot dogs.

Ground beef special – Buy 5, Get 1 free. Briskets are 10% off tomorrow too!

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

I get lots of questions about what to make with the wheat; how about something like this warm One Pot Farro with Mushrooms and Peas. This recipe calls for pearled wheat, but since our wheat hasn’t been processed in any way you would just rinse it, soak overnight and boil for around 30 minutes (or until slightly underdone) before adding it to the recipe.

I’m looking for someone to help me a few hours a week on the farm this year, and someone to go to the farmers market for us, every Saturday or every other Saturday, contact me at 704.293.1777 🙂

 

 

 

 

No market for me this week.

I’ll see you next time! Have a great weekend 🙂

 

Market Stuff for February 9.

Ginger and turmeric seed came from Hawaii this week. It’s too cold to plant it in the hoops now so I pre-sprout it in flats in the greenhouse and put it in the ground in May.

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.

I have lettuce, baby collards & chard, black radishes, leeks, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

filet, ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, short ribs, philly steak, cube steak, stew beef, osso bucco, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, soup bones, hot dogs.

Ground beef special – Buy 5, Get 1 free. Briskets are 10% off tomorrow too!

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

See you tomorrow 🙂

Market Stuff for February 2.

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.

I’ll have some lettuce, collards, chard, black radishes, baby leeks and green onions, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

ribeye, NY strip, sirloin, flank, flap steak, flat iron, short ribs, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

Ground beef special – Buy 5, Get 1 free. Briskets are 10% off tomorrow too!

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

I thinned out these crowded baby collards so that’s what I’m bringing tomorrow.

I’ve got onions coming up in the greenhouse and yesterday I finished my first round of tomato flats, and parsley and cutting celery. I haven’t taken soil samples yet so I’ve got to get on it, and seed potatoes will be here this month!

I’ll be looking for someone to help me a few hours a week this year, and possibly someone to work at the Charlotte market and/or go to another market for us. If you know of anyone that might be interested let me know!

See you tomorrow!

 

I’m not coming tomorrow-

I won’t be at the Charlotte Regional Farmers market on January 26 but I plan on coming the next week. Have a good one!

Market Stuff for January 19

I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.

I’ll have some cauliflower, baby leeks and green onions, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

ribeye, NY strip, sirloin, flank, flap steak, flat iron, short ribs, stew beef, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

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 (.75/lb)

We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.

We have 2 flap steaks left. This is kind of a new cut for us, it’s from the sirloin butt and is also called a sirloin tip, faux hanger or bavette steak. It’s delicious, and I found this recipe for Spice Rubbed Grilled Flap Steak with Parsley Garlic Lemon Butter that sounds amazing, which we will never get to taste because my Steak Nazi will only allow salt and pepper on his steaks. I know there are some of you that would love this cut and it actually is delicious with just salt and pepper on the grill, cooked medium rare or not past medium. I’ve only sold 2 flap steaks (likely thanks to the name) and if no one buys these two, Shane will get them like he did the last batch. Someone else would really enjoy them though.

And this recipe for Twice Baked Sweet Potatoes that I’ve been planning on making for 3 weeks…going to commit to making them on this Wednesday. Wednesday is now “Healthy Day” at our house. Actually almost every day is Healthy Day for me, but the Steak Nazi needs a little prodding so last week was our first designated Healthy Day, where he allegedly gave up his Sundrop, cheese crackers and beer for the day. And only had 2 shots of whiskey. Sigh.

It’s time to start onion flats. I’m cleaning out the greenhouse and maybe I’ll get planting on Sunday. I’m also growing artichokes this year and it’s time to start those, too.  One of our customers went to France and sent me photos of the produce from the farmers markets there. So at like 7 am I got all these amazing photos from a number I didn’t recognize, photos of artichokes and I was like WHO IS THIS TAUNTING ME!!! 🙂 I’ve tried artichokes before but they have to be started in a certain way, exposed to cold for a certain number of days yadda yadda and I guess I did it wrong.

I’ll be looking for someone to help me a few hours a week this year, and possibly someone to go to another market for us. If you know of anyone that might be interested let me know!

See you guys tomorrow 🙂

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