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 🙂