Wow. Organically grown heirloom tomatoes. Come on! Does it even get any better?
I’ll have all these at the Charlotte Regional Farmers Market tomorrow:
Red Brandywine, Black Krim, Green Giant, American Original Beefsteak (the only hybrid and I don’t even recommend trying those). Aunt Ruby’s German Green, Giant Belgium, Azoychka Russian, Bloody Butcher, Green Zebra. Long Tom, Limmony, Brandywine, Cherokee Purple and Beauty.
I’ll also have: lemon squash, Butterball potatoes, red and sweet onions, lots of different kinds of cukes, okra, some purple green beans uhhhhh all I can think of right now is tomatoes. Oh yes, sweet potatoes.
Beef: hot dogs, beer brats, pastrami, corned beef and bologna all made from our Angus beef with no added nitrates or nitrites. Ground beef, stew meat, short ribs, oso bucco, liver, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, skirt.
It looks like there will be some sweet corn. Yay!!! Some of it stood back up, just like Shane and Dean told me it would. Needs rain though. Maybe 2 weeks til some is ready if we get some rain.
This Provencal Vegetable Tian is one of my favorite veggie recipes. Soooo it’s just a casserole. Onions, potatoes, eggplant, squash, and tomatoes all layered with salt, pepper, olive oil and kalamata olives. I skip the olive oil. Good and easy to make, I just slice all the veg with the mandoline right into the baking dish.
I can’t wait to see you guys tomorrow!