I’ll be at the Charlotte Regional Farmers Market tomorrow.  Here’s what I have:

Veggies – heirloom tomatoes: Brandywine, Giant Belgium, Beauty, Black Krim, Cherokee Purple, Kellogg’s Breakfast, Aunt Ruby’s German Green, Green Giant, Bloody Butcher, American Original Beefsteak, Azoychka Russian, Limmony, Green Zebra, Long Tom roma, cherry tomatoes. Okra: Silver Queen, Eagle Pass and Bowling Red. German Butterball potatoes, sweet potatoes, red & sweet onions. Cukes: lemon, crystal apple and slicers. Lemon squash, garlic, purple basil, purple snap beans and 2 kinds of eggplant.

Beef: hot dogs, beer brats, corned beef and bologna all made from our Angus beef with no added nitrates or nitrites.  Ground beef, stew meat, short ribs, oso bucco, brisket, liver, soup bones, oxtail, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, skirt, flank, flat iron.

I have MONSTER romas if anyone is making sauce.

Since the deer ate my sweet potato plants, by some miracle I was able to get 2000 more organic Covingtons which we will plant on Monday. It’s way too late I think but I can’t not have sweet potatoes! What else is there in the winter!


Shane mowed 80 acres of hay with an alleged 4 day window of no rain, or only 10% chances. He watches the weather like a hawk and we have all these radar apps on our phones. Anyway it rained. He had to just round bale it for the cows. That’s a huge loss, since it should have gone into $10 square bales for horse customers.

If I don’t have sweet corn next weekend then surely the next. I already tried to eat one but it’s still too early.

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Remember the Maple Roasted Cherry Tomatoes from last summer? It’s time to bring it back y’all. I make them  with the Bloody Butchers so they don’t shrink up like raisins. Try not to eat the whole pan standing over the stove right after you take them out.

It’s  just equal amounts of pure maple syrup and olive oil or I use coconut oil, and  a little sea salt. Drizzle over halved tomatoes and bake at 250 for 3-4 hours til they caramelize and shrink up. People, these are amazing.