I expect to keep having tomatoes for a few weeks, but I’m pretty sure tomorrow will be the last day of lots of tomatoes.

I’ll be at the Charlotte Regional Farmers Market tomorrow ’til 1 with:

tomatoes: Brandywine, Giant Belgium (lots), Azoychka Russian, Giant Green (lots), Cherokee Purple, Black Krim, Kellogg’s Breakfast (lots), Long Tom, Bloody Butcher, Limmony, Aunt Ruby’s. A few cherry tomatoes.

Okra (finally! I didn’t do my early planting this year and I miss it!), German Butterball & Huckleberry Gold potatoes,  green peppers, sweet banana peppers and 3 kinds of eggplant: purple, Rosa Bianca Italian and mini fairytale. I won’t have cukes again for another week or 2, same for squash.

I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Filet, Ribeye, NY strip, flank, flat iron and skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, 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.

Shane took meat to the new hot dog maker today so maybe we’ll have some dogs for next weekend!

I haven’t made this yet, but I’m going to as soon as the banana peppers start going crazy. Right now I only have enough for you 🙂

Refrigerator Pickled Banana Peppers – except I don’t heat the brine with any kind of refrigerator pickles. I use Bragg’s unpasteurized apple cider vinegar in my pickled veggies, for the wonderful health benefits, and heating it would ruin all that. I think I might try a grape leaf in the jar, too. Folks say it keeps stuff crisper.

See you tomorrow!