Poplin Farms

albemarle, nc

Category: Farmers Market

Market Stuff for July 11, 2015

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I’ll be at the Charlotte Regional Farmers Market tomorrow.  Here’s what I have:

Veggies – heirloom tomatoes: Brandywine, Giant Belgium, Beauty, Black Krim, Cherokee Purple, Kellogg’s Breakfast, Aunt Ruby’s German Green, Green Giant, Bloody Butcher, American Original Beefsteak, Azoychka Russian, Limmony, Green Zebra, Long Tom roma, cherry tomatoes. Okra: Silver Queen, Eagle Pass and Bowling Red. German Butterball potatoes, sweet potatoes, red & sweet onions. Cukes: lemon, crystal apple and slicers. Lemon squash, garlic, purple basil, purple snap beans and 2 kinds of eggplant.

Beef: hot dogs, beer brats, corned beef and bologna all made from our Angus beef with no added nitrates or nitrites.  Ground beef, stew meat, short ribs, oso bucco, brisket, liver, soup bones, oxtail, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, skirt, flank, flat iron.

I have MONSTER romas if anyone is making sauce.

Since the deer ate my sweet potato plants, by some miracle I was able to get 2000 more organic Covingtons which we will plant on Monday. It’s way too late I think but I can’t not have sweet potatoes! What else is there in the winter!

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Shane mowed 80 acres of hay with an alleged 4 day window of no rain, or only 10% chances. He watches the weather like a hawk and we have all these radar apps on our phones. Anyway it rained. He had to just round bale it for the cows. That’s a huge loss, since it should have gone into $10 square bales for horse customers.

If I don’t have sweet corn next weekend then surely the next. I already tried to eat one but it’s still too early.

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Remember the Maple Roasted Cherry Tomatoes from last summer? It’s time to bring it back y’all. I make them  with the Bloody Butchers so they don’t shrink up like raisins. Try not to eat the whole pan standing over the stove right after you take them out.

It’s  just equal amounts of pure maple syrup and olive oil or I use coconut oil, and  a little sea salt. Drizzle over halved tomatoes and bake at 250 for 3-4 hours til they caramelize and shrink up. People, these are amazing.

 

Market Stuff for June 6!

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Veggies this week:

Mini white and Asian cukes, beets, zephyr squash, lemon squash, red onions and sweet onions, cutting celery,
Kale: dwarf blue, red russian, rainbow lacinato and regular (black) lacinato, chard, sweet potatoes,
freshly dug uncured Siciliano garlic – artichoke variety, it’s the last week I will have uncured garlic.
Purple basil, dill umbrels for pickles!

Beef:
hot dogs, beer brats, pastrami, sliced corned beef, bologna, ground beef, stew, cube steak, philly steak, short ribs, brisket, liver, soup bones, osso bucco.

Steaks:
filet, ribeye, NY strip, sirloin, flat iron, skirt and flank.
Roasts: eye of round, bone-in chuck, sirloin tip

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lemon squash.

See you tomorrow!

Market Stuff for March 27, 2015

spring greens

Can you believe I didn’t even edit that photo?
Those are the real colors. Stunning. Nature just keeps blowing my mind.

Anyway that photo is just a teaser for next week. I don’t have any of that stuff this week.
But I have tons of other stuff for this week! I really hope you all come out. I’m putting tomatoes in the hoop house next week so I cut EVERYTHING that was in there to bring to market, or else it would be tilled in.

I have baby collards and collard raab, red russian kale,  kale raab, a few sneaky leeks, cilantro, thyme, sage,  chard, spinach, arugula, sweet potatoes.

kale raab

Last weekend my dad came to visit and he always wants burgers and dogs, so I made kale raab and sweet potato fries to go with them. He kind of choked down the raab so I would shut up but my sister went crazy over it. Like she was shocked that such a thing even existed. It’s so good! Have you tried it? Opportunity is knocking people. Raab time doesn’t last forever.

Beef:
ground, stew, cube steak, short ribs, osso bucco, liver, soup bones, hot dogs, beer brats, bologna, pastrami
Roasts: sirloin tip, bone-in chuck, eye of round
Steaks: filet, ribeye, NY strip, sirloin, flank, skirt, flat iron.

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I got 792 transplants put in on Tuesday. By the time I was at around 700 the only thing keeping me going was the grapefruit margarita waiting at the end.

 

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