Poplin Farms

albemarle, nc

Author: Poplin Farms (page 2 of 17)

Market Stuff for July 14.

It’s my big tomato week! I’m thinking of doing some samples, except I don’t really like to because it’s not child-friendly. All thoseย  X-rated noises coming from the tomato samples area ๐Ÿ˜‰ So come out, bring your friends and family and help me sell all these super beautiful and delicious tomatoes! I hope to have a lot next week too, then it’s a downward spiral after that.

Plus, the market is just so awesome right now. Did you know we have homemade pasta, raw fruit and veggie juices, jewelry made from stones that the vendor mined herself, French pastries, organic coffees, and even organic olive oil and balsamic vinegars sold by a family who has an olive farm in Greece! Last week Wendy got me an organic balsamic vinegar infused with chili. Then I went over and splurged on their extra virgin olive oil. My tomatoes deserve it.

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

tomatoes: Brandywine, Giant Belgium, Azoychka Russian, Giant Green, Cherokee Purple, Black Krim, Kellogg’s Breakfast, Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s.

mini cukes + slicers, lemon and zephyr squash, German Butterball & Huckleberry Gold potatoes,ย  green peppers, sweet banana peppers and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, quarter pound hot dogs, and sliced pastrami 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.

My grandma taught me a good trick for freezing tomatoes: wash and freeze! No scalding, peeling, processing or anything. Take a bag of frozen tomatoes out of the freezer and when they thaw, the skins just pop off. Or if you have a high speed blender just throw it all in there for soup, and no one will ever know you left the skins on.

I like to quarter my big heirlooms, and freeze them skin on in quart size freezer bags packed full. That’s the perfect amount for this recipe, which can be served hot in winter or it is also delicious cold, as gazpacho that you can make this weekend! It’s super healthy and so good. So just thaw the bag of frozen tomatoes enough to blend and throw this all in the blender, then into a pot to heat it up. For a creamy, warm tomato soup add some coconut milk!

6 cups of heirloom tomatoes, cored, (usually 3-4 of my big tomatoes); 1/2 to 1 c packed fresh basil (I almost never have this so I usually leave it out); 1/4 c apple cider vinegar; 2 T olive oil; 1 tsp soy sauce or coconut aminos; 1 clove garlic; sea salt and fresh ground pepper to taste. Put it all in a blender and blend it up. I top it with chopped avocado.

It’s super handy to have frozen tomatoes on hand, to toss into the crock pot with roasts, or into vegetable soup. The small tomatoes, like Bloody Butchers can be frozen whole.

It’s so dry. That’s the creek. RAIN PLEASE.

Moo and Abigail got their hooves trimmed this week. Because Moo is a steer, he will never stop growing. It’s testosterone that tells a bull’s body to stop growing, and well he doesn’t have any of that. So his back is over my head now and he barely fit into the trimmer’s contraption. Still as gentle as a baby lamb though ๐Ÿ™‚

To die for: Maple Roasted Bloody Butchers – equal amounts of coconut oil and maple syrup, drizzled over halved BBs. A little sea salt. Roast at 250 for 3-4 hours, until half dried and concentrated. Being super impatient, I usually increase the temp to shorten the time.

 

See you tomorrow <3

 

Market Stuff for July 7.

Cherokee Purple!

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

tomatoes: Brandywine, Giant Belgium, Azoychka Russian, Giant Green, Cherokee Purple, Black Krim, Kellogg’s Breakfast, Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s.

kale (the last of it), mini cukes + slicers, lemon and zephyr squash, red cabbage, red thumb fingerling, German Butterball and Huckleberry Gold potatoes, and green peppers, banana peppers and eggplant are just starting to come in so a few of those.

The lemon squash is so good just sliced, tossed with a little coconut oil, sea salt, pepper and fresh (or dried) thyme, and roasted at 400 for 20-30 minutes or ’til done to your liking. Sometimes I roast it with sliced onions or chopped garlic too.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak (have you tried the philly for grilled fajita style roll-ups yet?), cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast (hello Crock Pot Balsamic Roast Beef Sandwiches!), soup bones, liver, quarter pound hot dogs, and sliced pastrami 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.

Giant Belgium! This was a monster!ย  It was the one with all the fused blossoms I was showing you in April, so it’s like 4 tomatoes in 1.

Sweet potatoes: the first thousand. I’ve been hand pulling weeds in the row (in between rows is clean thanks to cultivating with the tractor) and it’s mucho brutal in this heat! The manual labor is the reason farmers be illin’ when we get complaints about our prices. The labor. So much labor.

The only weeds are those 3 middle rows, pigweed 3′ high where I haven’t finished pulling. This was the last time we can cultivate with the tractor because the vines are too long and you end up pulling them out with the cultivators. It’s all hand weeding from here ’til October.

Sweet potatoes: the second thousand. I took the sweet potato planter over to Carlea Farms to help finish planting their slips and Carl gave me the last of what he couldn’t use, we I planted those I think on 6/12 so almost 2 weeks after the first thousand. They’re still small enough to cultivate. So this year we’ll have Covingtons and Beauregards.

Nomnom! A little olive oil and balsamic vin, lots of salt & pepper, lots of basil. These yellow tomatoes are also super delish with the smoked mozzarella from Uno Alla Volta in C Bldg. The yellow and orange ones are best eatenย  pretty ripe, the flavors are much more complex than when slightly underipe.

And you know I have to insist on Duke’s sourdough (B Bldg) for tomato sandwiches. SO good.

See you tomorrow ๐Ÿ™‚

 

 

Oops! Market Stuff for June 30, part deux.

mini cukes, slicers and Asian cukes!

Sorry about the double posting (for those of you who receive this as an email) – I was just starting to copy and paste from last week’s post when it published itself.

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

cauliflower,ย  tomatoes, 2 kinds of kale, beets,ย  mini cukes + slicers, lemon and zephyr squash, red cabbage, red thumb fingerling and German Butterball potatoes.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami 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.

pepper plants!

Aside from the weeding, watering and mowing, tying up the tomatoes and working on the trellises for eggplant and peppers, I put in another crop of cukes and squash, planted winter squash, pumpkins and sunflowers and finished the fall seed order. We got at least an inch of rain – fantastic because we’ve had to run the drip non-stop rotating between all the crops as we haven’t had rain in weeks. I took up the onion crop right before the rain, but it’s too wet right now to dig potatoes and I’m super happy about it!! The pastures were drying up. Shane started feeding hay to the cows already last week.

Next week I’ll be starting flats of seedlings for fall. It always seems so early! And starting seeds in the summer heat + the pest pressure, namely grasshoppers, harlequin bugs, and worms, can be sketchy. I put all my flats on a huge flatbed trailer and cover it with insect barrier netting and shade cloth. In fact, Shane just called to say he went to mow a 40 acre hay field and it was completely demolished by grasshoppers. He said he’d bet there’s 200 grasshoppers on one blade of grass. Not enough left to mow.

Lemon Balm Iced Tea – every morning I say I’m going to brew a batch, and I haven’t yet! I know lots of you got lemon balm plants from me in the spring so maybe someone will try it ๐Ÿ™‚ Sounds delicious.

See you tomorrow!! <3

Market Stuff for June 23.

I just picked THREE HUNDRED SIXTY SOMETHING ears of corn. Minus the 5 I ate, on breaks. If you haven’t eaten sweet corn raw I’m telling you! Missing out big-time. Missing out on life! Haha ๐Ÿ™‚

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

Sweet corn! This week only. If you’ve had my sweet corn or other no spray sweet corn in the past, then you know there will probably be earworms on the tips. It’s just the way it is.ย  I just put on gloves, get a big knife, shuck it in the yard where I can then just whack off the wormy tip into the woods or whatever, and all is well with life.ย  The corn is delicious.ย  We put it straight on the grill.

A few heads of cauliflower,ย  a few tomatoes, 2 kinds of kale, beets,ย  mini cukes, lemon and zephyr squash, cabbage, red thumb fingerling and German Butterball potatoes,ย  onion bunches.

Everyone is making pickles! It takes 3-4 mini cukes to fill a pint jar (cut in wedges). Here’s the refrigerator pickle recipe I like: Super Easy Refrigerator Pickles.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami 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.

I have the perfect recipe for what’s in season right now:ย  cukes, tomatoes, onions and fresh herbs! My Favorite Greek Salad (no lettuce in this salad!) with a *really delicious homemade dressing. Click the link and when you see how delicious it looks, no amount of exhaustion or disinterest will stop you from making it.

* The use of bottled dressing on this salad is strictly prohibited.

Greetings, Earthlings. We come in peace ๐Ÿ™‚ We will accept an offering of carrots.

See you tomorrow!!!

 

 

 

Market Stuff for June 16

Shane cut the wheat today! I just went along for the ride. And WHAT is that circular spot in the field? It’s not in the any of the other photos I took immediately before or after. Hm.

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

broccoli and some cauliflower, the 3 kinds of kale, beets,ย  mini cukes, lemon and zephyr squash, cabbage, red thumb fingerling and German Butterball potatoes,ย  spring onion bunches.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, skirt, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami 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.

I just got the ginger and turmeric planted in the hoop house this week but it was pre-sprouting in flats so I don’t think I lost any growing time. Nice roots and sprouts ๐Ÿ™‚

I tried 2 new cucumber recipes and they’re both really good: Cucumber Basil Sparkling Lemonade and Cucumber Avocado Gazpacho (I left out the radishes, not a fan.) I NEED her bowls! But I already have ten thousand bowls. I made the gazpacho three times and it’s even better the second day. Both recipes –ย  just throw everything in the blender, so easy.

See you tomorrow!

 

Market Stuff for June 9.

Did anyone see my facebook post about the catface?? I think I’m funny but I guess I’m really not ๐Ÿ™‚

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

lots of broccoli, the 3 kinds of kale, red beets, lots of mini cukes, lemon squash, a few cabbages, red thumb fingerling potatoes, spring onion bunches,ย  mint & chives bunches.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeye, NY strip, skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, quarter pound hot dogs, and sliced pastrami 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.

Potatoes blooming

I could hear the balers running behind the house so the dogs and I rode back there on the Gator, but I saw Shane’s tractor stopped and he was working on the baler. Translation, *DO NOT APPROACH* haha ๐Ÿ™‚ So we just did a drive-by and cruised around the field and once my eyeballs filled up with tiny bugs then it was time to go.

Then it was just a minute and he called me to pick them up. When the hay starts getting damp it wads up in the baler or something, and then you have to quit.

It’s the final countdown! I couldn’t stop hearing Europe playing in my head while I was in there working on the tomatoes.

See you tomorrow!!

Market Stuff for June 2.

We got sweet potato slips planted this week! About halfway through, Shane said, “We need a mule.” because when his dad and aunt were young, they had to plant them by hand and his Aunt Pat would sit at the wagon where the mule was hitched and feed them to the mule to get rid of them. Hilarious!

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

the first few bunches of red beets from the new crop and the first broccoli and green cabbage; mini cukes and the first lemon squash; red thumb fingerling potatoes, spring onion bunches, the last of my garlic crop just dug up this morning; mint & chives bunches, the 3 kinds of kale.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Filet, Ribeye, NY strip, skirt steak, sirloin steak, flank, flat iron, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, andouille sausage, quarter pound hot dogs, and sliced pastrami 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.

Red Thumb Fingerlings

I figured up that I came out in the hole on the Red Norlands but made out ok on the fingerlings, and the fingerlings are much more tender and delicious anyway. I might grow them again.

We made these baby potatoes on the grill for a cookout last weekend. After grilling I took them off the skewers and tossed them in the herb butter again and some parm. And tonight I’m making this crispy potato curryย  to go with our fresh cucumbers, broccoli and cauliflower ๐Ÿ™‚

See you tomorrow!

 

 

 

Market Stuff for May 26.

Look at me go! Well, I had to stop and get off to take the pic. Insert Jill on tractor, cheering to herself, “RAAAAA! AND THE CROWD GOES WILD!!”

I spent today digging potatoes and garlic ๐Ÿ™‚

I’ll be at theย  Charlotte Regional Farmers Market tomorrow ’til 1.

I have tender, red skinned early potatoes and baby Red Thumb Fingerlings. ALSO…freshly dug garlic, uncured, in 4 varieties: Tuscan, Ichelium Red, Thai Purple and Chet’s Italian. There was a big snafu in the fall at garlic planting time, when Pappy Lamb wandered over and dumped out/mixed up all my bags of garlic seed, but I’ve been able to sort them out based on color and whether they are softneck or hardneck, etc. I’m bringing my whole crop besides what I have saved for seed, and except for the Susanville variety (for next week) so bring your garlic money!! Garlic is easy to cure. Just hang it up in a shady spot for 2 weeks.

I also have my first cucumbers + green curly kale, red curly kale and rainbow lacinato.

The Chet’s Italian garlic variety is said to have been discovered by “Chet” in a feral garden in Washington….uhhhh…that sounds to me like it was an organic farmer’s current season garden, upon which he trespassed and stole the garlic then named it after himself. I’m just sayin’, mine and certain other organic farmers that I know have had some pretty feral looking garlic patches ๐Ÿ™‚ And if Chet happened upon mine before today, I’m sure he’d abscond with the fruits of my labor while feeling fully righteous about his thievery.

We’re all stocked up on beef cuts for your holiday cookouts! And if you’re not grilling, we have some beautiful briskets for smoking, or roasts for making pulled BBQ beef sandwiches on big fluffy buns (who doesn’t love a bulky hahaaaaaa) I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef:

Filet, Ribeye, NY strip, skirt steak, sirloin steak, flank, flat iron, skirt, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, oxtail, andouille sausage, quarter pound hot dogs, and sliced pastrami 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 wheat is headed out and starting to turn! Won’t be long til we hit the Amber Waves stage. That’s a science term, people. The tall stuff standing up over the wheat is rye, I’ve used it as a cover crop in the past and apparently there is still some seed in the ground. It’s not much, but it happens. Hopefully no one will mind.

I had to test some out to make sure they were amazing or above ๐Ÿ™‚

See you tomorrow <3

Market Stuff for May 19.

There was some serious hay baling going on this week.

I’ll be at theย  Charlotte Regional Farmers Market tomorrow ’til 1.

I have green onions & baby leeks, the last of the red and gold beets, chard, lots of kale – curly, red and rainbow lacinato, mint bunches.

Our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeyes, NY strip, skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, andouille sausage, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

There’s a place in Asheboro that makes hot dogs, since we can’t get them from the Radish anymore and if I can print the ingredient list I’ll bring it tomorrow and you guys can let me know if you want them.

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.

Square bale insanity!! ย  Thirty acres of this. I didn’t take these pics, and I was able to avoid the madness since I was dealing with my own stuff.ย  I was bush hogging and tilling and laying plastic and setting out transplants like crazy to beat the rain while Shane and 2 more were baling and trying to get it hauled in before it got wet. They ended up having to stack up in the field what they couldn’t get in the barn and cover it with a tarp. The rest of it got rained on and I think it went to those boys’ cows.

I got drenched finishing the transplants and he came home sopping wet from the hay field, and now I’m just glad it’s over.

Time for a trim!

See you tomorrow ๐Ÿ™‚

Happy Mothers’ Day!! Market Stuff for May 12.

It won’t be long now!!! (those are fingerling potatoes BTW)

I’ll be at theย  Charlotte Regional Farmers Market tomorrow ’til 1.

I have some green onions and baby leeks, kale raab, orange carrots, curly kale, a new red kale that’s mild and delish, chard, red and gold beets.

Garden plants in 4″ pots:ย ย cutting celery

Our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeyes, NY strip, skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, and the last of the andouille sausage, hot dogs (skinny and quarter pounder), sliced corned beef, and sliced pastrami 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 tomato plants look amazing, picture doesn’t do them justice. I had to put out about 4 gallons of diatomaceous earth at the base of the plants and the stem because fire ants were destroying them.

This is an odd thing, I haven’t researched it but I have a few plants that are terminating in a giant flower. I mean, the plant can’t get any taller because the main stem/leader is terminating in a mass of fused blossoms that will make the most humongous tomato ever.

See – several flower branches are fused together to make 1 big blossom > tomato, and this is the top of the plant. I’ve never seen this before and now I have multiple plants doing this. I was going to pull it up but I want to see if we can get a tomato of epic proportions. More epic than the epic ones up to this point ๐Ÿ™‚

See you tomorrow!!

 

 

Older posts Newer posts

© 2018 Poplin Farms

Theme by Anders NorenUp ↑