I’ll be at the Charlotte Regional Farmers’ Market tomorrow until 1 with:
sweet corn! Only 60 dozen ears, because organic corn can get wormy and not everyone is game. They’re just in the tip usually, so chopping about 1-2 inches off the tips takes care of it.
I have lots of tomatoes: Bloody Butcher, Sungold, Brandywine, Cherokee Purple, Giant Belgium, Azoychka Russian, Limmony, Kellogg’s Breakfast, Persimmon and more. 4 kinds of potatoes: German Butterball, Carola, peppermint and Huckleberry Gold; okra, 3 kinds of onions: sweet, red and cipollini; cauliflower and a couple cabbages. Cucumbers: minis, Asian and slicers. Lemon squash, kale, garlic, sweet potatoes, wheat berries.
Our grass fed, grass finished, Angus beef in these cuts: whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flank, skirt, flat irons, ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites. We have marrow bones and oxtail tomorrow.
Soup bones are still BOGO 50% off.
Yum, this is so delicious. Raw corn, red onion, cherry tomatoes, avocado – lots of salt and pepper, and smoked paprika.
NOT FRIENDS. tomato hornworm.
Just got back from girl’s vacay late Tuesday night. Wendy’s honey got us a serious hook-up with a free room and most of our food. Who can say no to that?? We went on 2 sailing excursions! So fun. So beautiful. So peaceful.
We ate some amazing food in Charleston and Folly but it’s not too hard coming home to this amazing food either.
So hungry. Starving. I had to go to town earlier and I was so famished I ate 16 curiously strong peppermint altoids on the way. Then I texted Shane on the way home and said Pleeeeeeez come home and make margaritas and steak tacos with grilled cipollini onions and guacamole and homemade salsa and use the Bloody Butchers for it and the spicy red onions!!!!!
He’s been hauling straw bales out of the fields for DAYS but when I got home he was already in the kitchen. He makes the best guac but his margaritas are like POWZA!! way too strong for someone who can’t hold their liqour, like me.