I’ll be at the Charlotte Regional Farmer’s Market tomorrow with: sweet & hot peppers, 3 kinds of eggplant, okra, potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; onions: red, cipollini, yellow onions; wheat berries.
Our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins, skirt, flat irons, ground beef, stew beef, philly steak, cube steak, oso bucco short ribs, brisket, soup bones (BOGO 50% off), liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and bologna, pastrami, corned beef, hot dogs made from 100% grass fed beef without any nitrates/nitrites.
This is the MOJO:
Now that my veggies are kind of whittled down to storage crops and heat-loving Seventh Inning Stretchers that bridge the gap between the veggies that couldn’t take it anymore and the ones whose time has not yet come, there’s space again on our plates for beef. Specifically, Carne Asada Tacos marinated in an “amazing” (Shane’s word) mojo marinade, piled onto homemade tortillas with grilled sweet peppers & onions, fresh jalepeno slices, creamy guac and store bought lettuce (sad face). Gah so good. Mojo makes all the difference.
I tried taking photos of our scrumptious tacos but mine just appeared to be a head of chopped lettuce and Shane’s was a total mountain of meat so there you have the best I could do. My food styling sucks. I should take a class. If I cared more. The Mojo marinade:
The juice of 2 limes and an orange. 4 cloves of garlic minced. 2 Tb white wine vinegar, good handful of cilantro chopped, a whole jalepeno including seeds, very finely chopped and some oil, the recipe calls for 1/2 c olive oil – I think that’s too much but who am I to second guess Tyler Florence? Marinate the meat for AT LEAST an hour, I can’t even wrap my brain around how much more deliciousness 3 or 5 hours would impart. My go-to for steak tacos is sirloin steak. Here’s the original recipe.
Heirloom strawberry popcorn! Isn’t it beautiful. (again with the food named after other food…what is my hang-up!!) Last Sunday morning we decided to pick it even though it’s not quite dry.
We’ve had at least 10″ of rain in the past couple weeks. Daily downpours cause kernels to sprout inside the shuck.
I spent 2 days shucking all of it then I put it in the greenhouse with a fan to help it dry. About half of it was no good. This is one of those crops that you grow because you like to. You don’t make any money off it, it’s way too much work to even break even but I feel like it’s such a cool thing that we can’t let it fizzle out. Lots of folks have come back and said they planted what they got from me at the market and I’m sure SOMEBODY gave some of it to friends who planted it. I know of a few. So I guess it’s maybe kind of worth it sort of. SOMEONE HAS TO GROW IT. I’ll bring it to market once it’s dry.
There was also some that popped inside the shuck while still in the field. I know how it felt.
This week it was so soppy wet that I couldn’t do the things I need to, like set out my transplants or direct seed; it’s too wet to till. I also can’t stand it when my shoes are completely soaked and squish when I walk. NO it’s way too hot for rubber boots. In the mornings before it got too hot I worked on cleaning out the other hoop house so now it’s ready for tilling, then winter crops.
Free to good home:
Nutty rooster. Free to…average home. Fair to middling? FREE TO TOLERABLE HOME.
Selling points: runs fast; attractive; doesn’t cause much trouble; his babies are fantastic egg layers that don’t get broody. He’s slightly insecure so he is a flogger. He will flog the ever-loving **** out of you and your family and friends which is super hilarious so his entertainment value is way up there. Once you and he come to an understanding, the danger of flogging is greatly reduced, so we can also say he’s highly trainable.
I don’t have enough hens anymore to satisfy him and he’s wearing the feathers off their backs. They run from him in terror.
Please save us from this lascivious rooster!
See you tomorrow