Poplin Farms

albemarle, nc

So many tomatoes.


Fourth of July parties are going to be pretty delicious.

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

Heirloom tomatoes! In these varieties: Brandywine, Giant Belgium, Cherokee Purple, Limmony, Azoychka Russian, Kellogg’s Breakfast, Aunt Ruby’s German Green, Giant Green, Black Krim, Persimmon, Bloody Butcher. The only hybrid I have is American Original Beefsteak.

The yellow tomatoes are so delicious paired with the homemade smoked mozzarella from Uno Alla Volta (building C).

AND for the most life-changing, to-die-for tomato sandwich you absolutely MUST have the soft crust sourdough from Duke’s Bread (bldg B) and either a Brandywine or Giant Belgium tomato. And you must slice the tomato thicker than you slice the bread. Very important.

I also have cabbages-red, Dutch flathead and small savoy; the last haul of cauliflower, cipollini onions, red and sweet onions, okra, mini cukes, slicers, Asian cukes AND lemon cukes are coming in now. Lemon and zephyr squash, fairytale eggplant, 4 kinds of potatoes, sweet potatoes, wheat berries.

Our grass fed, grass finished, Angus beef in these cuts: whole ribeye and strip loins, ribeyes, NY strips, filets, sirloins, flank, skirt, 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. We have marrow bones and oxtail tomorrow.

Soup bones are still BOGO 50% off.


I have 12 gallons of Bloody Butchers for tomorrow. Now that big tomatoes are coming in, I doubt I can sell all 12, so let me offer you a gander at this super easy and yummy roasted tomato salsa I made with them. Under the broiler for like 10 minutes, then into the food processor for a few seconds. Also freezable! Just think of those dreary winter days filled with endless bunches of kale and turnips….WE HAVE SALSA IN THE FREEZER!  IT’S A FIESTA! Already have 3 batches in the freezer. I grew some blah tomatoes this year, I think they’re called Zarnitsa but should have been named Mr. BLAND-O Dies a Slow Tasteless Death. I’ll be turning all of those into roasty spicy salsa.


It’s just an onion, 1 or 2 jalepenos, garlic cloves and then I fit as many halved Bloody Butchers as I could onto the baking sheet. Broil til the tomato skins are blackened, then into the food processor with lime, salt and cilantro.  Here’s the recipe. (I liked it better without the cumin.)


We put up 10 dozen ear of sweet corn. I am super happy with the corn this year even though I got the crazy-eye from a few customers. Pappy is enjoying the shucks and isn’t he cute with his sleek summer coat.


Lacewing eggs on a tomato leaf 🙂 We like lacewings.


Fire ants are systematically destroying the eggplant crop, one by one. They tunnel right up the stem and through the branches. *INSERT PROFANITY HERE*


This is so cool and so exciting! These are hibiscus roselles, for tea. I grew hibiscus plants from seed this spring and I never thought it would actually make roselles. Winning!

See you tomorrow!










  1. Hi. How do i freeze salsa? The one from your link ROASTED TOMATO SALSA?
    I asked on this page, she said it can get watery.
    In your experience, it’s okay to freeze sauce that been oven prepared?
    Do i just put it in the zip bag and freeze? How long can it stay freezed?

    • Poplin Farms

      October 7, 2016 at 11:59 pm

      I just freeze it in a jar. It’s more watery than canned salsa. I’m not sure how long it will keep in the freezer, it never lasts that long 🙂

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