I’m waving at you with my cute baby turmeric hands!!!

I’ll be at the Charlotte Regional Farmers Market tomorrow with baby turmeric, napa cabbage, and turmeric leaves (for cooking fish) arugula, Red Russian kale, swiss chard, fresh hibiscus roselles for tea, sweet potatoes, baby ginger, sweet peppers, eggplant, potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers;  cipollini & yellow onions; wheat berries.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, sirloins, skirt,  ground beef, stew beef, cube steak, oso bucco  short ribs, brisket, soup bones, liver,  eye of round and bologna, pastrami, corned beef, hot dogs made from 100% grass fed beef without any nitrates/nitrites.

Specials: Soup bones – BOGO 50% off and ground beef – Buy 5 pounds, get 1 pound free!


Two rows/varieties of arugula with a drip line in between.

The top variety of arugula was ready 2 full cuttings before the bottom kind and the bottom kind is already starting to bolt. The bottom one is related to a wild strain and the top one is domesticated salad arugula. Oh what’s that you say? Oh snore? Fine. But when society collapses after November you’re going to need to know which kind is ready way faster and is more productive and lasts longer 🙂


Lemon Ginger dressing for your arugula salad!

I know lots of people don’t like arugula because it’s bitter/spicy. But bitter and pungent foods are something we all need, because they help our liver detoxify our bodies and regulate our hormones. Very important for peaceful households. Don’t want any excess/mutated hormones loitering around in our bodies, putting their 2 cents in where it doesn’t belong,  just because a liver is too exhausted to try. Help a liver out!!

This dressing really cuts the bite of arugula and is super healthy – juice of 1 & 1/2  to 2 lemons, mounded tsp of grated ginger, salt to taste, 2 Tb honey and 2 Tb olive oil. I use this dressing do-dad it actually emulsifies it and then you just pop it in the fridge. Handy.


Nice big napa cabbages. From one cabbage I made a 3-day size pot of cabbage and potato soup, and still have cabbage left to add to our arugula salads every day.


Still working on beans.  The header (the front part there that’s so wide, that cuts the beans) is too wide to go down the road so it has to be taken off and put on a trailer and moved that way to the bean fields, and home again. He cuts til after dark then I need to go get him and take him back and forth so he can move all these trucks loaded with beans back to the house. Then in the  morning while it’s still too wet to cut, the beans get put up in the bin.

I will leave you wishing you were eating these Crispy Baked Garlic Fries. Or is that just me? Can’t be. They’re finished with a drizzle of fresh garlic sauteed in olive oil.


I’ll see you tomorrow!!