Month: May 2018

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 🙂

I’ll be at the  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 🙂 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 🙂

See you tomorrow <3

There was some serious hay baling going on this week.

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

I have green onions & baby leeks, the last of the red and gold beets, chard, lots of kale – curly, red and rainbow lacinato, mint bunches.

Our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeyes, NY strip, skirt steak, sirloin steak, 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, andouille sausage, quarter pound hot dogs, and sliced pastrami made from our 100% grass fed Angus beef, no added nitrates or nitrites.

There’s a place in Asheboro that makes hot dogs, since we can’t get them from the Radish anymore and if I can print the ingredient list I’ll bring it tomorrow and you guys can let me know if you want them.

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.

Square bale insanity!!   Thirty acres of this. I didn’t take these pics, and I was able to avoid the madness since I was dealing with my own stuff.  I was bush hogging and tilling and laying plastic and setting out transplants like crazy to beat the rain while Shane and 2 more were baling and trying to get it hauled in before it got wet. They ended up having to stack up in the field what they couldn’t get in the barn and cover it with a tarp. The rest of it got rained on and I think it went to those boys’ cows.

I got drenched finishing the transplants and he came home sopping wet from the hay field, and now I’m just glad it’s over.

Time for a trim!

See you tomorrow 🙂

It won’t be long now!!! (those are fingerling potatoes BTW)

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

I have some green onions and baby leeks, kale raab, orange carrots, curly kale, a new red kale that’s mild and delish, chard, red and gold beets.

Garden plants in 4″ pots:  cutting celery

Our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeyes, NY strip, skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, and the last of the andouille sausage, hot dogs (skinny and quarter pounder), sliced corned beef, 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 tomato plants look amazing, picture doesn’t do them justice. I had to put out about 4 gallons of diatomaceous earth at the base of the plants and the stem because fire ants were destroying them.

This is an odd thing, I haven’t researched it but I have a few plants that are terminating in a giant flower. I mean, the plant can’t get any taller because the main stem/leader is terminating in a mass of fused blossoms that will make the most humongous tomato ever.

See – several flower branches are fused together to make 1 big blossom > tomato, and this is the top of the plant. I’ve never seen this before and now I have multiple plants doing this. I was going to pull it up but I want to see if we can get a tomato of epic proportions. More epic than the epic ones up to this point 🙂

See you tomorrow!!

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

I have some asparagus, kale raab, plenty of curly kale & chard, lots of red and gold beets.

Garden plants in 4″ pots: a variety of heirloom tomato plants & cherry tomatoes, red roselle hibiscus (for tea), cutting celery, edible flowers, chamomile, parsley,  oregano, thyme and 1 sage.

Our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:

Ribeyes, NY strip, skirt steak, sirloin steak, osso bucco, short ribs, stew beef, philly steak, cube steak, shoulder roast, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, liver, and the last of the andouille sausage, hot dogs (skinny and quarter pounder), sliced corned beef, 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.

Since tomorrow is Cinco de Mayo AND the Kentucky Derby, will it call for what may be the most beautiful taco salad ever, or these Bourbon Cocktail Meatballs???

See you tomorrow 🙂