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I’ll be at the Charlotte Regional Farmers’ Market tomorrow with swiss chard, kale, collards, leeks, radishes, beets, chives, mint, sweet potatoes, wheat berries and some potted plants – purple ruffles basil, compact dill, dwarf tomato plants, heirloom tomato plants.

Our grass fed Angus beef in these cuts: big beautiful briskets and whole ribeye loin and strip loin, ground beef, stew meat, cube steak, philly steak, filet mignon, oso bucco, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites.

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purple ruffles basil

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dwarf Red Robin cherry tomato – they only need an 8″ pot, but it’s hard to keep them watered. 10″ is better. These are determinates so they put on all their tomatoes at once then they’re done which is good for people like me who can’t keep a potted plant alive all summer. I’ll also have another larger container tomato variety, but it’s looking weird. All ferny and droopy. I’m gonna keep them awhile and see if they are supposed to look like that; I haven’t grown them before.

I made something new this week – Saag Paneer.  if you don’t know what saag paneer is, then I can’t help you.  All I know is paneer is delicious cheese.  So to go with the saag paneer I made this Beef Curry with Sweet Potato and Peas. Ground beef, sweet potatoes, ginger, garlic, spices, coconut milk.

Paneer is delicious, BUT THEN you fry it in a pan and it gets toasty and golden! and takes just a few minutes to make from scratch. Milk and lemon juice. So easy! Turns out I’ve made it many times but just called it farmer cheese, and I added salt and sometimes herbs. You could make it with your fresh milk from the market if you don’t mind committing a criminal act.  Then, saute some ginger, garlic, onion, chard (instead of spinach) and so on. Jamie Oliver’s recipe for Saag Paneer.

See you tomorrow :)