I won’t be at the Charlotte Regional Farmers market on January 26 but I plan on coming the next week. Have a good one!
Month: January 2019
I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.
I’ll have some cauliflower, baby leeks and green onions, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:
ribeye, NY strip, sirloin, flank, flap steak, flat iron, short ribs, stew beef, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.
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 (.75/lb)
We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.
We have 2 flap steaks left. This is kind of a new cut for us, it’s from the sirloin butt and is also called a sirloin tip, faux hanger or bavette steak. It’s delicious, and I found this recipe for Spice Rubbed Grilled Flap Steak with Parsley Garlic Lemon Butter that sounds amazing, which we will never get to taste because my Steak Nazi will only allow salt and pepper on his steaks. I know there are some of you that would love this cut and it actually is delicious with just salt and pepper on the grill, cooked medium rare or not past medium. I’ve only sold 2 flap steaks (likely thanks to the name) and if no one buys these two, Shane will get them like he did the last batch. Someone else would really enjoy them though.
And this recipe for Twice Baked Sweet Potatoes that I’ve been planning on making for 3 weeks…going to commit to making them on this Wednesday. Wednesday is now “Healthy Day” at our house. Actually almost every day is Healthy Day for me, but the Steak Nazi needs a little prodding so last week was our first designated Healthy Day, where he allegedly gave up his Sundrop, cheese crackers and beer for the day. And only had 2 shots of whiskey. Sigh.
It’s time to start onion flats. I’m cleaning out the greenhouse and maybe I’ll get planting on Sunday. I’m also growing artichokes this year and it’s time to start those, too. One of our customers went to France and sent me photos of the produce from the farmers markets there. So at like 7 am I got all these amazing photos from a number I didn’t recognize, photos of artichokes and I was like WHO IS THIS TAUNTING ME!!! 🙂 I’ve tried artichokes before but they have to be started in a certain way, exposed to cold for a certain number of days yadda yadda and I guess I did it wrong.
I’ll be looking for someone to help me a few hours a week this year, and possibly someone to go to another market for us. If you know of anyone that might be interested let me know!
See you guys tomorrow 🙂
Is it a farm dog or a city dog?? We don’t know.
I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.
I have a few green onion bunches, a lot of cauliflower, a few black radishes, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:
ribeye, NY strip, sirloin, flank, flap steak, flat iron, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, soup bones, hot dogs.
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 (.75/lb)
We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.
We eat a lot of Buddha bowls, like these – or there are about 10, 000 different ways to make them. Lately sweet potatoes, avocado, green salad of some kind, cauliflower, mushrooms and wild rice, then covered in some kind of delicious homemade dressing. I’m always trying new dressings so it doesn’t seem like we’re eating the same thing all the time. I have a Pinterest board of only dressing recipes. It has 68 pins :/ Wednesday I made this Ginger Dressing similar to ones I’ve had at Asian restaurants but this has a veggie base (no oil) and it’s all just thrown in the blender. It’s really good.
He got a new kilt 🙂
See ya tomorrow!!
I’ll be at the Charlotte Regional Farmers Market tomorrow until around 11am.
I have green onion bunches, giant cauli, a tiny bit of broccoli, arugula, a little spinach, the last red radishes, the first black radishes, Covington and Beauregard sweet potatoes, hard red winter wheat, and I’ll have our 100% grass fed & grass finished, Animal Welfare Approved Angus beef in these cuts:
ribeye, NY strip, sirloin, flank, skirt, flap steak, flat iron, osso bucco, short ribs, stew beef, philly steak, cube steak, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, liver, soup bones, hot dogs.
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 (.75/lb)
We are now also offering (almost) half-quarters – not quite 1/8 of a cow (60 lbs) for $460. This is a great savings over the regular price you pay per piece, but quarters, halves and wholes are still the best deal.
And now, we are proud to be supplying Misfit CLT Beer & Food Co with our delicious beef.
I made this delicious soup this week, Cozy Autumn Wild Rice Soup, (coincidentally requiring one pound of sweet potatoes) and added radish greens, baby collards and spinach instead of kale since that’s what I have. I’ve been reading up on how amazing the radish greens are, and although I felt sure they would ruin my delicious soup we gave it a shot. They didn’t ruin it at all and in fact I am currently enjoying said soup with a boatload of chopped black radish greens (they are much more substantial than the red radish greens BTW… I’m kinda on the fence) and fresh chopped green onions. Nom.
AND in unrelated recipe news, I must share the absolute hands-down most perfect salted caramel sauce that is amazing on apples, bananas, ice cream and super dope in coffee plus so easy to make in like 10 minutes. Its’s just 1c brown sugar, 1/4 c virgin coconut oil, 1/2 c coconut milk (from the can, not the box) 1 Tbsp vanilla extract, 1/2 tsp sea salt, in a small saucepan over medium heat, stirring til melted then once it simmers turn down to low and simmer a few more minutes, stirring constantly. It probably won’t get very thick while it’s hot but when it’s cool it’s perfect. I don’t like my coffee sweet, but around Christmas I could not stop having salted caramel coffees – so I’m kind of over it now but this recipe is a keeper and must be shared with the world. It’s adapted from the pumpkin cheesecake I made at Thanksgiving.
We went to the Daniel Stowe Botanical Garden this week, Saturday night is the last night for the Holiday Lights. We loved it! The orchid conservatory is unbelievable too. It was really fun, if you’re looking for something awesome to do Saturday night.
See you tomorrow 🙂