I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.
I have green onion bunches, giant cauli, a tiny bit of broccoli, arugula, a little spinach, the last red radishes, the first black radishes, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:
ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, soup bones, hot dogs.
Ground beef special – Buy 5, Get 1 free.
Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.75/lb)
We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.
And now, we are proud to be supplying Misfit CLT Beer & Food Co with our delicious beef.
I made this delicious soup this week, Cozy Autumn Wild Rice Soup, (coincidentally requiring one pound of sweet potatoes) and added radish greens, baby collards and spinach instead of kale since that’s what I have. I’ve been reading up on how amazing the radish greens are, and although I felt sure they would ruin my delicious soup we gave it a shot. They didn’t ruin it at all and in fact I am currently enjoying said soup with a boatload of chopped black radish greens (they are much more substantial than the red radish greens BTW… I’m kinda on the fence) and fresh chopped green onions. Nom.
AND in unrelated recipe news, I must share the absolute hands-down most perfect salted caramel sauce that is amazing on apples, bananas, ice cream and super dope in coffee plus so easy to make in like 10 minutes. Its’s just 1c brown sugar, 1/4 c virgin coconut oil, 1/2 c coconut milk (from the can, not the box) 1 Tbsp vanilla extract, 1/2 tsp sea salt, in a small saucepan over medium heat, stirring til melted then once it simmers turn down to low and simmer a few more minutes, stirring constantly. It probably won’t get very thick while it’s hot but when it’s cool it’s perfect. I don’t like my coffee sweet, but around Christmas I could not stop having salted caramel coffees – so I’m kind of over it now but this recipe is a keeper and must be shared with the world. It’s adapted from the pumpkin cheesecake I made at Thanksgiving.
We went to the Daniel Stowe Botanical Garden this week, Saturday night is the last night for the Holiday Lights. We loved it! The orchid conservatory is unbelievable too. It was really fun, if you’re looking for something awesome to do Saturday night.
See you tomorrow 🙂