Month: May 2016

I’ll be at the Charlotte Regional Farmers’ Market tomorrow and for your Memorial Day celebration…

We have SPECIALS !!!

♥  Ground beef 1 lb packages are is $1 off – so $5.50 lb! Folks ask me how many pounds of ground they need to feed all their people. My daddy always says you need a third pound burger, so that’s what I’ve always made. That makes a nice thick, juicy burger and nobody ever eats two. So that’s 3 burgers per pound for us folks that can’t math. Sometimes quarter pound burgers just leave me wanting more…

♥   $2 off packages of hot dogs – we have quarter-pounders and skinny ones. Our dogs are made at The Weeping Radish and check out the ingredients — our 100% grass fed Angus beef, sea salt, oil, spices, and celery juice is used as the preservative. Isn’t it interesting that the synthetic nitrates and nitrites used in processed meats are linked to cancer and heart disease, but the naturally occurring nitrates found in vegetables are shown to reduce the occurrence of those diseases.  I guess once you take it to the lab it all goes to hell. Our spicy andouille sausage  quarter pound links are also $2 off per package. I love them cut up in the grill basket with potatoes and onions.

♥  Sweet potatoes on sale for $1.75 lb – normally $2.50 lb.  Hello baked sweet potato fries! Or smoky sweet potato burgers? I’ve been selling crate upon crate of sweet potatoes but still have hundreds of pounds left and now it’s time to plant sweet potatoes again. Gotta move these babies out!

Tuscan kale is where all the cool kids hang out.

I’ll also have: freshly dug (uncured!) Tuscan garlic, onion bunches, green cabbage, squash, cucumbers, chard, 3 kinds of kale, basil, mint, wheat berries, 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.

Babylamb.

They’re finally shedding their winter coats. Katahdin sheep shed their wool instead of needing sheared. I know they look a little rough right now but if you pull it off before the summer coat underneath is ready, they get sunburned. I did pull off most of Pappy’s coat after I took the picture for obvious reasons but he’s looking a little pink under there. His comes off in sheets but Annabelle and Babylamb shed more like dogs. Pappy is noshing on kale left from last week’s market.

Round baling and square baling and I don’t even know what else. But it all has to be in the barn before Sunday night’s rain. He just texted me that he’s about to ROMP ON IT. Hahaha I don’t think I know what that means.

See you guys tomorrow!

Hello!

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!

and that’s my racehorse 🙂 No I’m being serious! She really won a race at Thistledown – the only race she ever won  because she’s SUPER EXTRA SLOW. I don’t even want to know what they had to do to her to get a win. Probably all the other entries scratched. Even after all these years she still goes into a dead gallop from a standstill just like she’s coming out of the gate – only in the pasture though, you could never get her to do that under saddle unless there was a firecracker involved or something. Yesterday she turned 21. She’s a dream to ride, smooth as glass with beautiful gaits, but she’s batsh*t crazy…sigh.

I’ll be at the Charlotte Regional Farmers’ Market tomorrow, and we finally have steaks just in time for Mother’s Day! Lovely marbled ribeyes, filet mignon, NY Strips, nice lean sirloins, flanks, skirts and flat irons. Plus we still have some whole NY Strip loins and whole Ribeye loins.

filet, strip & ribeye

We’re all stocked up on other cuts too: 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.

You might want to come extra early to get some of those.

I’ll also have chard, 4 kinds of kale,  a little zephyr squash, golden beets, collards, basil bunches, celery bunches, mint & chocolate mint, spicy mustard greens, chives, sweet potatoes and wheat berries.

I’ve been selling chard to Chef Luca of  Passion8 Bistro  all spring, and they’re having a special brunch menu for Mother’s Day.

Remember how I said I’d probably regret the greenhouse cucumbers because they’d spread something to my extra early tomato plants? That happened.

I had ripe Bloody Butchers about a month ago, but had to pull all those plants out because they got cucumber wilt virus from the cukes and I was afraid it would spread to my tomato house. It didn’t. I guess it still could because I still have the cucumber plants in the other hoop but I feel like it won’t. Riddle me that logic.

The plants look good but the tomatoes won’t be super early this year.

See you tomorrow!