I’ll be at the Charlotte Regional Farmers Market tomorrow ’til 1 with:
tomatoes: Brandywine, Giant Belgium, Azoychka Russian, Giant Green, Cherokee Purple, Black Krim, Kellogg’s Breakfast, Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s.
kale (the last of it), mini cukes + slicers, lemon and zephyr squash, red cabbage, red thumb fingerling, German Butterball and Huckleberry Gold potatoes, and green peppers, banana peppers and eggplant are just starting to come in so a few of those.
The lemon squash is so good just sliced, tossed with a little coconut oil, sea salt, pepper and fresh (or dried) thyme, and roasted at 400 for 20-30 minutes or ’til done to your liking. Sometimes I roast it with sliced onions or chopped garlic too.
I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:
Ribeye, NY strip, sirloin steak, osso bucco, short ribs, stew beef, philly steak (have you tried the philly for grilled fajita style roll-ups yet?), cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast (hello Crock Pot Balsamic Roast Beef Sandwiches!), soup bones, liver, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.
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.
Giant Belgium! This was a monster! It was the one with all the fused blossoms I was showing you in April, so it’s like 4 tomatoes in 1.
Sweet potatoes: the first thousand. I’ve been hand pulling weeds in the row (in between rows is clean thanks to cultivating with the tractor) and it’s mucho brutal in this heat! The manual labor is the reason farmers be illin’ when we get complaints about our prices. The labor. So much labor.
The only weeds are those 3 middle rows, pigweed 3′ high where I haven’t finished pulling. This was the last time we can cultivate with the tractor because the vines are too long and you end up pulling them out with the cultivators. It’s all hand weeding from here ’til October.
Sweet potatoes: the second thousand. I took the sweet potato planter over to Carlea Farms to help finish planting their slips and Carl gave me the last of what he couldn’t use, we I planted those I think on 6/12 so almost 2 weeks after the first thousand. They’re still small enough to cultivate. So this year we’ll have Covingtons and Beauregards.
Nomnom! A little olive oil and balsamic vin, lots of salt & pepper, lots of basil. These yellow tomatoes are also super delish with the smoked mozzarella from Uno Alla Volta in C Bldg. The yellow and orange ones are best eaten pretty ripe, the flavors are much more complex than when slightly underipe.
And you know I have to insist on Duke’s sourdough (B Bldg) for tomato sandwiches. SO good.
See you tomorrow 🙂