I’ll be at the Charlotte Regional Farmers Market tomorrow with:
Rosa Bianca Italian eggplant, sungold cherry tomatoes, sweet banana peppers, jalepenos, bell peppers, carola and fingerling potatoes, hard red winter wheat.
We LOVE pickled banana peppers and I do it the lazy way in the fridge: for 1 qt of pickled peppers I use 2 c water, 1/3 to 1/2 c white wine vinegar/apple cider vinegar mix and 2 or so Tb sea salt. They’re ready in 4 days-ish. Clearly I don’t really have an actual recipe. I like them on my salads and Shane puts them on pizza and nachos. Alas…the vast and deep canyon between our eating styles….and he would love these if only I would make them – they do look amazing: Cheesy Stuffed Banana Peppers.
I’ll have our 100% grass fed & grass finished black Angus beef in these cuts:
flap steak, philly steak, ground beef, stew beef, short ribs, cube steak, osso bucco, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones. We’ll be restocked on cuts next week.
Ground beef special this weekend – Buy 5 lbs, get 1 lb free and ***short ribs 20% off and BOGO bags of soup bones.
Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.85/lb), and almost half-quarters – not quite 1/8 of a cow (60 lbs) for $466. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.
See you tomorrow! Come make fun of me while I freeze to death in the 70 degrees.