I’ve been loving all the dogwoods in bloom! This is my favorite one, beside the hoop house
I’ll be at the Charlotte Regional Farmers Market tomorrow til 1pm with:
Our grass fed Angus beef in these cuts: ground, stew, philly steak, cube steak, ribeyes, NY Strip, filet, sirloin, flat iron, skirt, huge beautiful briskets, eye of round roasts, bone-in chuck roasts, sirloin tip roasts, short ribs, liver, osso bucco, hot dogs, corned beef and bologna.
We still have some beef left from the winter processing and that will be on sale at 20% off until it’s gone: 2 ribeyes and 8 sirloin steaks. Sirloins are great for kabobs because they cut nicely into cubes and are so flavorful and tender (don’t overcook!) They’re nice and lean, perfect for fajitas or steak tacos.
I’ll have kale raab and lots of beautiful kale in these varieties: curly, lacinato, red russian. Chard, chives, sweet potatoes, wheat and tomato plants.
This week I have sungold cherry tomato plants, the super sweet orange cherry tomato that is so easy to grow and crazy prolific. I also have more Ildi cherry tomatoes and a variety of colors of full size tomato plants: Cherokee Purple, Kellogg’s Breakfast, American Original Beefsteak, and more.
Herb plants: Thai basil, purple ruffles basil, oregano, thyme, a couple lemon balm plants.
I’m also bringing a few Queen Sophia marigolds, they are edible flowers. It’s impossible to find edible flowers that are grown without any chemicals so I always grow my own from seed. The petals are really striking sprinkled over salads or cakes. I’m growing 3 varieties of edible flowers this year.
Coming up I’ll have more tomato plants, container Patio Baby eggplants, container Tumbling Tom cherry tomatoes and I don’t even know what else!
The crimson clover cover crop is just starting to bloom, I was hoping it would be in full bloom before it had to be tilled in for planting because I love seeing all that gorgeous red.
In the herb garden we have parsley, chives, mint, chocolate mint, lemon balm, sage, cutting celery. The green stuff in the pathways are mints – spreading out of their boxes. Still have thyme, dill, oregano, purslane, hibiscus, edible flowers, and a few other things to add.
We had rolled out landscape ground cover underneath the herb beds – the whole area that’s now brown and I worked like a dog spreading hardwood mulch at least 6″ deep on top of that so it would look beautiful, then Bermuda grass grew over every square inch of it and it’s looked crappy for 2 years. So now I’m ripping out the landscape plastic and planting regular grass so it can at least be green. I spent the whole morning yesterday digging Bermuda grass out of this one bed so I could put in basil.
It’s begun. I’m a hay widow.
I had totally forgotten about this recipe, but now with the herbs looking so fantastic it’s time to make it! Parsley, Lemon and Walnut Pesto on Roasted Sweet Potatoes – but I make it more like sweet potato fries so I can dredge them through a giant lake of the pesto haha.
See you tomorrow! Finally a warm Saturday.