I’ll be at the Charlotte Regional Farmers’ Market tomorrow with cucumbers, a little squash, chard, 3 kinds of gorgeous kale, basil, chives, mint, sweet potatoes, wheat berries, a few beets and our grass fed Angus beef in these cuts:
whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, 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.
The last time we had cherries was 3 years ago. These are tart cherries and make out of this world pies. OUTER SPACE pies. I can’t bear to sell any cherries though because it might be another 3 years! Must stockpile.
The first cutting of hay is finally finished and in the barn, and the fields are already ready to be cut again so second cutting starts next week if we have at least a 3 day window of dry, sunny weather.
adorable baby peanuts popping up in all this rain…so much rain…
How high is the mint, momma? Three feet high and rising
so as I was washing greens in the rain today (while thinking it’s kind of redundant), they were so beautiful that I was suddenly struck with an undeniable craving for kale chips and as typical for Fridays, had eaten nothing all day. Definitely no time for cutting up & de-stemming and all that so I just rubbed a little oil on and stuck them in the oven whole. They turned out perfect! Except in my haste forgot to add any salt or seasoning…so a bit anticlimactic. I still wolfed down the whole pan standing over the stove though.
My sister made this Grilled Kale BLT Dip and said it was delicious. Looks amazing, can’t wait to try. I could eat my shoes right now.
See you tomorrow!