I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 with:
A few big tomatoes, lots of Bloody Butchers, some cherry tomatoes and lots of Wickline pink big cherry tomatoes, lots of sweet peppers- these are the same mini peppers that I grew last year, but somehow are not so mini. Hot peppers, lots of okra, 4 kinds of potatoes, sweet potatoes, onions, lots of eggplant, wheat. Some sunflower heads! How fun. You can eat them raw, roast them or boil them in salt water then roast.
I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts: ground, stew, cube steak, ribeyes, NY Strip, sirloin, brisket, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, liver, osso bucco, bags of soup bones.
We have hot dogs (skinny and quarter pounder), beer brats-these are quarter pounders, sliced corned beef, sliced pastrami and sliced bologna. Made from our 100% grass fed Angus beef, no added nitrates or nitrites.
Ground beef special – Buy 5, Get 1 free, and a special on cube steak and stew beef – 20% off.
Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing.
I received an Italian cookbook called The Silver Spoon as a gift a few years ago and found this sweet pepper salad – Insalata Di Peperoni E Farro – One of my favorite salads! It’s a delicious way to enjoy raw sweet peppers (and so are these Mini Pepper Nachos!).
This recipe calls for farro but I never add that. I like to keep it super light. I bet it would be good with quinoa too if you need something more substantial. Here’s the recipe!
2 yellow, 1 red and 1 green ( I only use colored peppers, no green ones, plus don’t forget about the orange ones!!! If you’re using my peppers you’ll need a couple extra because I grow the mini peppers) sweet bell peppers, seeded and cut into very thin strips. 3 scallions, sliced ( I just use onion), 10 black olives, pitted and sliced (I prefer the Kalamata olives), 1/2 clove garlic, chopped (I grate it on the microplane), 7 oz boiled farro, juice of 1/2 lemon, 4 oz olive oil (I use 1/4-1/3 cup), 1 T chopped parsley, salt and white pepper to taste.
Put all the peppers, scallions, olives and farro if using, into a salad bowl. Whisk together lemon juice, olive oil, grated or chopped garlic, salt and pepper in separate bowl. Pour dressing over veggies, sprinkle with parsley and toss. Place in fridge for an hour before serving to let the flavors mingle (I don’t usually wait to eat).
See you tomorrow!