I’ll be at the Charlotte Regional Farmers Market tomorrow until 1 pm with:

Eggs – organic fed, soy-free, free range, from Carlea Farm.

Leeks, beets, swiss chard,  kale, mint, sweet potatoes, hard red winter wheat, some tomato plants, chamomile plants and I’m not sure what else.

I made this Avocado Kale Caesar with Sweet Potato Fries  the other night. The dressing is really good, we dipped our fries in it, too.

I’ll have our 100% grass fed & grass finished black Angus beef in these cuts:

Filet, ribeye,  NY Strip steaks, sirloin steaks, skirt, flank, flap steak, philly steak, short ribs, cube steak, stew beef, brisket, sirloin tip roast, eye of round roast, boneless chuck roast, soup bones, hot dogs.

Bulk pricing on our beef: quarters, halves and wholes – $3.50 lb hang weight plus the cost of processing (.85/lb), and 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.

I’ve been getting requests for new farm photo notecards, but all the animals had their winter coats and were so dirty and wooly. Now that they’re all shedding out and shiny, I got the horses all curried and brushed and had Shane go out in the pasture and chase them around so I could take photos.

Carats had a great time pretending to be scared, blowing like a wild mustang, and running in circles around everyone else trying to get them going. He’s the youngest in a herd of geriatrics so neither he nor Shane had much luck – the other horses were like, DUDE it’s nap time. Shane was so whooped from tromping around 5 acres he came back and fell asleep on the couch.

The first hay cutting of the year turned out really nice. I got dibbs 🙂

I love the fragrance of the sage blossoms! I made a bouquet for the table. See you tomorrow!