Poplin Farms

albemarle, nc

Author: Poplin Farms (page 2 of 13)

Market Stuff for September 16.

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Hot shoeing -Jasper is not bothered, but Carats got hot shoes for the first time (normally just cold shoes) and it was hilarious! He was just standing there half asleep while Ryan took his old shoes off and trimmed his feet, then Ryan put the hot shoe on and the smoke started to waft up and Carats kind of opened one eye and was like, sniff.

Sniff Sniff. Both eyes.

What is that? Sniff Sniff.

Do you smell that? Sniiiiiiiif.

I think something’s burning.

Wait. Is that–is that my foot??

OMG!!THAT’S MY FOOT!!   <FREAK OUT>

I won’t be at the market next Saturday but I’ll be at the Charlotte Regional Farmers Market tomorrow until 11 am  with:

baby turmeric (whole plant), the last of the chestnuts, the last of the squash, the last of the okra, carola and huckleberry gold potatoes potatoes, eggplant + mini eggplant.

I will also miss Saturday, October 7 market.

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, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have 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.

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.

It’s time to dig sweet potatoes and that’s what I’ll be starting on Sunday. Dug 2 crates last Sunday and they’re curing, so they’ll be ready in one more week.

When I come back to the market on September 30, I’ll have arugula, spinach, lettuce, napa cabbage, turmeric, sweet potatoes…

this is arugula (in the hoop house), 7 days after planting:

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spinach seedlings, also 7 days old:

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the first time I ever grew spinach, when it came up I thought it was grass and I hoed it dead.

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Oh victory, the tomato hoop is done. I pushed all the vines out with the tractor and I’ll till it and put down drip next week.

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I made chestnut-maple dressing for my salad with roasted chestnuts :)  :)  :)

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See you tomorrow!

 

Market Stuff for September 9.

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I’ll be at the Charlotte Regional Farmers Market tomorrow until 1pm with:

Tons of fresh + OMG delicious chestnuts! This is the big week for my chestnuts but I hope to have some next week too. Lemon squash, zephyr squash and round zucchini, okra, hot peppers, carola and huckleberry gold potatoes and purple pinecone fingerling potatoes, eggplant + mini eggplant, wheat and no sweet potatoes 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, sirloin, filets, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have 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.

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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Chestnuts! How to roast – Wash and dry them, score with an “X” and roast at 400 for 20 minutes. Pop them out of the shell while they’re still warm.  If you stick them in the freezer for 15 minutes after scoring but before roasting, they’re easier to peel.

They freeze great, without changing the texture. Roast and peel them before freezing. I thought they would get soft but we took some out that have been in the freezer since last fall (oops) and they taste fresh and sweet, and have the same texture as the fresh ones. They can definitely be used in any recipe or rewarmed and eaten plain.

They’re so good just roasted and eaten straight out of the shell, and I’ve also made a chestnut bisque with them that was delish. My sister and I have picked out these recipes to try soon, they sound out of this world!!

1.Caramelized Onion Butternut Squash Roast with Chestnuts. I will be making with sweet potatoes once they’ve cured

2. The chestnuts part of this Roasted Chicken and Chestnuts from Martha Stewart – OMG. LOOK at these guys. Sherry, garlic, shallots, bay, thyme?? Gaaaaaah. I’ll roast the chestnuts first though so I can peel them.

3. Cornbread Stuffing with Chestnuts, Leeks & Chantarelles. The list of ingredients!! It’s got to be amazing. Can you tell I’m starving right now :) This also happens to be gluten free.

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Shane’s working on the last cutting of alfalfa, interrupted by Irma. It’s supposed to be pretty after the stormy days, but the ground will be so wet and that’s an issue with the hay.

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Muscadine grapes are in season now, and I feel like they’re so under-utilized. Lots of folks selling them at the market right now.  We found a fantastic recipe for Muscadine Pie – it uses the pulp and hulls so you only throw out the seeds. It’s really delicious, sweet/tart. I love a tart pie topped with some vanilla ice cream. We froze enough for 2 pies for the holidays, and we made this, what my mom would call “crisp” – the pie filling topped with a mixture of oats, flour, brown sugar, butter or coconut oil, and cinnamon.

You need 8 cups of muscadines to yield 4 cups of pie filling. We liked a mix of bronze and purple best. It was sweeter and still had the purple color. Squeeze the grapes, separating the pulp/seeds into one bowl and the hulls in another. Simmer the hulls with a little water for 30 minutes, stirring occasionally. They will get really tender. In another pot, simmer the pulp and seeds with 1/2 to 3/4  cup sugar for 15 minutes. I also tried cooking the hulls in the Instant Pot for 10 min on hi and they were perfect.

When the pulp has simmered for 15 minutes, mash it through a colander to get rid of all the seeds. Transfer the seedless pulp to a bowl, drain the water from the cooked hulls and mix the hulls and pulp together. Taste and add more sugar if desired. We used some less ripe grapes because they contain more pectin and we didn’t need a thickener, but you can use flour, arrowroot powder or cornstarch to thicken it if you want.

See you tomorrow!

Market Stuff for September 2.

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Chestnuts are starting to come in!

I’ll be at the Charlotte Regional Farmers Market tomorrow until 1pm with:

a few pounds of chestnuts, some squash and round zucchini, okra, hot peppers, carola and huckleberry gold potatoes and purple pinecone fingerling potatoes, sweet potatoes, eggplant + mini eggplant, wheat.

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, filets, flank, skirt, flat iron,  brisket, eye of round roasts, boneless  chuck roasts, sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

We have 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.

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.

The chestnut trees are really loaded.

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I’ve finally got the one hoop house cleaned out and drip put back in. Lots of planting to do next week!

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Just getting started on the other one – the hard one.

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That’s why I procrastinate.

I’ve started on this end cutting the strings and lopping the plants off at the base. They’ll kind of fall down as they dry out. Then I have to pull out the T-posts with this contraption that you wedge up against the post then push the lever down and *theoretically* it pushes the post up and out. In reality, most of the time I have to jump up onto it and hang over the lever with all my body weight, and my feet are dangling in the air while I’m kicking and struggling trying to make the lever go down.

Shane came out one day and saw through the side curtain my legs dangling and kicking and he thought – OH no she’s hanged herself.  Bahaha! Thanks for the idea.

Hope to finish up the hoops and this mulch next week.

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This field of heavy red clay! I’ve been cover cropping and amending for 3 years. I grew grain on it and tilled in the straw left after cutting the grain and STILL! You plant stuff, then comes a hard driving rain (had plenty of those this year) and in a day or 2 you can walk across it without leaving a print. It’s hard for seeds to germinate in that and that’s why we had no sweet corn this year.

It’s time to take serious action.

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A few inches of mulch will add lots of organic matter it really needs. The compost spreader works great for that.

I hope you’ve been enjoying this awesome weather! I’ll see you tomorrow <3

Market Stuff for 8/26.

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One last look at my beautiful boy before he gets his furry bear coat because…..FALL IS HERE YAAAAAAY! This morning I sat outside in my chair with my coffee, wrapped up in a blanket. Felt like fall to me. So we’ll be having chestnuts soon! I’ve had them as early as the first weekend in September.

Speaking of beautiful, Carat’s daddy is for sale…for $12K, sigh.

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So gorgeous. I think Carats gives him a run for his money though :)

I’ll be at the Charlotte Regional Farmers Market tomorrow until 1pm with:

Ronde de Nice round zucchini and zephyr squash, a couple gallons of Bloody Butchers, lots of okra, hot peppers, carola and huckleberry gold potatoes and purple pinecone fingerling potatoes, sweet potatoes, eggplant + mini eggplant, wheat.

We’re all stocked up on beef cuts – 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, filets, flank, skirt, flat iron,  brisket, eye of round roasts, boneless  chuck roasts -they cut the bleepity-bleep bone out again!! :( sirloin tip roasts, rump roast, short ribs, liver,  osso bucco, bags of soup bones.

There are some nice 8 lb briskets for the smoker for Labor Day weekend!

We are down to the last 4 packages of beer brats!! We have 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.

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.

The round zucchini are so tender. I haven’t cooked them yet, I’ve just been making raw zucchini and squash noodles on the spiralizer for a salad with sweet and hot peppers, cilantro, some of Dean’s microgreens and a Thai style peanut dressing.

See you tomorrow :)

 

Market Stuff for August 19.

 

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When you say to your cat, “Hey let me take your face picture.”

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

a little squash, a few watermelons, sweet peppers, hot peppers,  okra, potatoes, sweet potatoes, eggplant, wheat.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

We have beef coming back in a couple weeks and need to make room, so this week all these cuts are 10% off: sirloin tip roast, eye of round roast, cube steak, stew beef, osso bucco, bags of bones for stock or dogs, brisket and liver!

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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When you say to your dog, “Hey  let me take your face picture. ”

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Don’t be alarmed, there’s nothing wrong with Fran’s face (other than she’s a cat).

See you tomorrow!

 

 

Market Stuff for August 12.

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I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 with:

A few tomatoes, a few watermelons & lambkins (the yummy white fleshed ones I grew last year), lots of sweet peppers, hot peppers,  okra, 4 kinds of potatoes, sweet potatoes, onions, lots of eggplant, wheat. I’ll have squash and cucumbers again soon!

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

We have beef coming back in a couple weeks and need to make room, so this week all these cuts are 10% off: sirloin tip roast, eye of round roast, cube steak, stew beef, osso bucco, bags of bones for stock or dogs, brisket and liver!

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.

Photo notecards are back! I haven’t had them a year  or so and get lots of requests for them (and you know I love taking pictures!) so I broke down and got a nice photo printer. Oh man – I love it! Technology these days!!!! I’m really happy with the quality.

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We’ve had just a tiny bit of rain, in the low tenths :) The creek is so dry. Maybe we’ll have a nice rain this weekend. But the weather! So perfect. I don’t ever remember an August with breezy, not-murderously-humid days in the 80s. I remember lots of tortuous Augusts! Where I wanted to run away from home. But this year there always seems to be a nice breeze while I’m picking okra, and if I close my eyes and listen to Moo swishing his tail in the pond…I can totally believe that I’m at the beach :)

I’ll see you tomorrow!

Market Stuff for August 5.

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Sunflower seeds!

I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 with:

A few big tomatoes, lots of Bloody Butchers,  some cherry tomatoes and lots of Wickline pink big cherry tomatoes, lots of sweet peppers- these are the same mini peppers that I grew last year, but somehow are not so mini. Hot peppers,  lots of okra, 4 kinds of potatoes, sweet potatoes, onions, lots of eggplant, wheat. Some sunflower heads! How fun. You can eat them raw, roast them or boil them in salt water then roast.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free, and a special on  cube steak and stew beef – 20% off.

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

I received an Italian cookbook called The Silver Spoon as a gift a few years ago and found this sweet pepper salad – Insalata Di Peperoni E Farro – One of my favorite salads! It’s a delicious way to enjoy raw sweet peppers  (and so are these Mini Pepper Nachos!).

This recipe calls for farro but I never add that. I like to keep it super light. I bet it would be good with quinoa too if you need something more substantial. Here’s the recipe!

2 yellow, 1 red and 1 green ( I only use colored peppers, no green ones, plus don’t forget about the orange ones!!! If you’re using my peppers you’ll need a couple extra because I grow the mini peppers) sweet bell peppers, seeded and cut into very thin strips. 3 scallions, sliced ( I just use onion), 10 black olives, pitted and sliced (I prefer the Kalamata olives), 1/2 clove garlic, chopped (I grate it on the microplane), 7 oz boiled farro, juice of 1/2 lemon, 4 oz olive oil (I use 1/4-1/3 cup), 1 T chopped parsley, salt and white pepper to taste.

Put all the peppers, scallions, olives and farro if using, into a salad bowl. Whisk together lemon juice, olive oil, grated or chopped garlic, salt and pepper in separate bowl. Pour dressing over veggies, sprinkle with parsley and toss. Place in fridge for an hour before serving to let the flavors mingle (I don’t usually wait to eat).

See  you tomorrow!

 

 

Market Stuff for July 29.

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Off with their heads! In my most diabolical voice.

I’ll  be at the Charlotte Regional Farmers Market tomorrow – it’s going to be in the 80s!!!!!!! until 1 pm with:

Tomatoes & cherry tomato mix, lots of sweet peppers, okra, 4 kinds of potatoes, sweet potatoes, onions, a variety of eggplant, wheat.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free, and a special on  cube steak and stew beef – 20% off.

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

I don’t have any news. Just a lot of sweating. Endless weeding. Not my favorite time of year. Why wasn’t I born rich instead of so damn good looking?  Well I did find my lost rake :)

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Hahahaaaa.

Heaving mountains of morning glories out of the hoop house to get it ready for fall crops, I uncovered it. Soooo…that’s all my news.

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Cow tongues are so rough. They’ll take your skin off. I almost lost my right eye and ear once when he was trying to eat my hair…I think it reminds him of being bottle fed as a baby calf since he was an orphan, and I took care of him, and my hair somehow reminds him of food.  I can’t believe he’s almost 10 years old! He’s just a big baby.

See you tomorrow :)

 

 

 

Market Stuff for July 22.

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

Tomatoes – Brandywine, Giant Belgium, Limmony, Kellogg’s Breakfast, Cherokee Purple,  Green Giant, Black Krim, Long Tom romas, American Original Beefsteak, Bloody Butchers and cherry tomatoes.

Lots of sweet peppers, 4 kinds of potatoes, sweet potatoes, okra, red & sweet onions, a variety of eggplant, wheat.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: filet, skirt, flat iron, ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free, and a special on  cube steak and stew beef – 20% off.

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

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The sunflowers are making seeds!

They really need some rain or they look like they might fall over – the heads are so heavy.

I’ll see you tomorrow!

 

 

Market Stuff for July 15.

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Romas are really abundant this week. Making sauce or soup? I’m your girl.  Customers say this variety is really good. Who doesn’t love a Long Tom??

It’s a great week to come to the market because I’ll have some samples of different varieties. I have double the amount of tomatoes I had last week so it’s time to set out the magically delicious samples for customers that haven’t tried them yet :)

My tomato season is usually pretty short because it is 20 degrees hotter in the hoop house than outside and in that kind of heat stress they drop their blossoms.

It took 6 hours to pick them today. In the hoop it was about 100 degrees.  These are so thin skinned and delicate, there’s no just jerking them off the vine and tossing them in boxes. Each one has to be cut from the vine with nippers and placed single layer in crates with padding.

The hoop house has even more to offer: fire ants, and the spiders, hello FACEWEB, and worms…if you’ve never had a tomato patch, you can’t begin imagine how much giant worms poop. Anyway the funny part is I tore the ass out of my pants hahahahaaaaaaa  sitting on my little metal tomato cart trying to reach the low ones without kneeling in the fire ants. Maaan, it was a rough day :)

I’ll  be at the Charlotte Regional Farmers Market tomorrow until 1 with:

Tomatoes – Brandywine, Giant Belgium, Azoychka Russian, Limmony, Kellogg’s Breakfast, Cherokee Purple, Aunt Ruby’s German Green,  Green Giant, Black Krim, Long Tom romas, American Original Beefsteak, Bloody Butchers and cherry tomatoes.

Cukes, sweet peppers, tomatillos, savoy cabbage, 4 kinds of potatoes, sweet potatoes, okra, red & sweet onions, a variety of eggplant, wheat.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: filet, flank, skirt, flat iron, ground, stew, philly steak, cube steak, ribeyes, NY Strip, sirloin,  brisket, eye of round roasts, bone-in chuck roasts, boneless chuck roasts, sirloin tip roasts, short ribs, liver,  osso bucco, bags of soup bones.

We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna.  Made from our 100% grass fed Angus beef, no added nitrates or nitrites.

Ground beef special – Buy 5, Get 1 free, and a special on  cube steak and stew beef – 20% off.

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

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Trickery! All you see is the  bold web in the center with a monstrous spider on it  – not the very fine almost invisible bigger web around it that snares the unsuspecting insects and Jill.

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Oh wait! I have a recipe. It’s so good and you just throw all the stuff in the blender. Takes 5 minutes. It makes delicious gazpacho from fresh tomatoes in the summer and it makes awesome hot soup in the winter from frozen tomatoes. One quart freezer bag packed full is the right amount of tomatoes for a batch of this soup. It has so much flavor, has super healthy ingredients and I make it with only the Giant Belgiums or Brandywines for the most amazing flavor.

This is Natalia Rose’s recipe, it’s been a favorite for many years.

Into the blender:

6 cups tomatoes, halved, including skin and seeds; 1/2 to 1 c packed fresh basil; 1/4 c apple cider vinegar; 2 T olive oil; 1 t soy sauce; 1 clove garlic; 1-2 t Spike seasoning (I’ve never added this).

Blend all of that. Salt and pepper to taste. I top it with a chopped avocado, or you could use fresh corn kernels or whatever. That’s it! Then if you want it hot, obviously just pour it into a pot.

I’ll see you tomorrow! If anyone has a fantastic recipe for the most delicious tomato pie, I’d love to try it. I made one a long time ago but lost the recipe.

One last thing, I found this post from Anthony William:

“Heirloom Tomatoes are a summer’s treat that are rich in vitamins C, K, A, and B-complex, as well as potassium, chromium, biotin, and beta carotene. This amazing array of nutrition makes heirloom tomatoes excellent for helping to nourish the adrenal glands, reduce stress damage, build the immune system, lower blood pressure, protect against skin damage, improve cardiovascular health, and strengthen bones. Heirloom tomatoes are also an excellent source of lycopene, a super-antioxidant, which is known to help prevent breast, pancreatic, intestinal, bladder, cervical, colorectal, lung, skin, endometrial, and prostate cancers. Heirloom tomatoes also are known to aid in the digestion of dense proteins, assist in dissolving gallstones, and purify the blood making them highly beneficial for your digestive tract and lymphatic system. Heirloom Tomatoes are often sweet and savory and at this time of year they can be found abundantly at your local farmers markets or in your backyard/patio garden. Have fun tasting all the different varieties and enjoying each unique and delicious flavor profile.”

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Shane says hello from alfalfaland.

<3

 

 

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