Look at me go! Well, I had to stop and get off to take the pic. Insert Jill on tractor, cheering to herself, “RAAAAA! AND THE CROWD GOES WILD!!”

I spent today digging potatoes and garlic πŸ™‚

I’ll be at theΒ  Charlotte Regional Farmers Market tomorrow ’til 1.

I have tender, red skinned early potatoes and baby Red Thumb Fingerlings. ALSO…freshly dug garlic, uncured, in 4 varieties: Tuscan, Ichelium Red, Thai Purple and Chet’s Italian. There was a big snafu in the fall at garlic planting time, when Pappy Lamb wandered over and dumped out/mixed up all my bags of garlic seed, but I’ve been able to sort them out based on color and whether they are softneck or hardneck, etc. I’m bringing my whole crop besides what I have saved for seed, and except for the Susanville variety (for next week) so bring your garlic money!! Garlic is easy to cure. Just hang it up in a shady spot for 2 weeks.

I also have my first cucumbers + green curly kale, red curly kale and rainbow lacinato.

The Chet’s Italian garlic variety is said to have been discovered by “Chet” in a feral garden in Washington….uhhhh…that sounds to me like it was an organic farmer’s current season garden, upon which he trespassed and stole the garlic then named it after himself. I’m just sayin’, mine and certain other organic farmers that I know have had some pretty feral looking garlic patches πŸ™‚ And if Chet happened upon mine before today, I’m sure he’d abscond with the fruits of my labor while feeling fully righteous about his thievery.

We’re all stocked up on beef cuts for your holiday cookouts! And if you’re not grilling, we have some beautiful briskets for smoking, or roasts for making pulled BBQ beef sandwiches on big fluffy buns (who doesn’t love a bulky hahaaaaaa) I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef:

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

The wheat is headed out and starting to turn! Won’t be long til we hit the Amber Waves stage. That’s a science term, people. The tall stuff standing up over the wheat is rye, I’ve used it as a cover crop in the past and apparently there is still some seed in the ground. It’s not much, but it happens. Hopefully no one will mind.

I had to test some out to make sure they were amazing or above πŸ™‚

See you tomorrow <3