9/5/2019 The Steak Out.

On the Farm.

A delicious picture of the Flat Iron Steak.  Just take it in a moment.  Ah, yes.  Grilling season never ends in North Carolina and that is a beautiful thing.  So it's 10% off Flat Iron Steaks on Saturday.  Ahhhhh.
It's been a dry week (boo hoo), yet a calm week (yeah!)  at the farm.  The chicks are doing well on pasture and growing like crazy.  We have a surplus of grasshoppers right now (but not in the chicken area), and the lack of rain is making the pasture a bit crunchy.  I was hoping for a little rain from Dorian if the outer bands of the storm were separating.  She is staying compact and we are hoping everyone who lives at the coast is doing alright (Hi Mary).  

The cattle rotated back to the chicken yard this week to graze the grasses the ladies haven't eaten.  It only took about 36 hours to graze the same area that took them four days to eat down in early July.  The slower growth in the pasture has made them less picky - Johnson grass and Bermuda grass are now acceptable and certain weeds they normally avoid are now in vogue.  The dry weather has made them grateful for whatever the pasture has to offer.  The rain will come eventually and this too shall pass.  

At the Markets.

Flat Iron Steak is 10% off this Saturday.  It's a steak that is cut from the shoulder and is great with a marinade.  Pick up our favorite recipe and grill, baby, grill. 

Perfect Flat Iron Steak


        2 1/2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon chopped fresh parsley

  • 1/4 teaspoon chopped fresh rosemary

  • 1/2 teaspoon chopped fresh chives

  • 1/4 cup Cabernet Sauvignon

  • 1/2 teaspoon salt

  • 3/4 teaspoon ground black pepper

  • 1/4 teaspoon dry mustard powder


    Place the steak inside of a large re-sealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours or up to 12 hours.

    Grill each side for 3 to 4 minutes, or to your desired degree of "doneness." Discard the surplus marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before slicing and serving. 

We have another new product - beef broth!  Our processor makes it for us and it's just beef bones and water.  Add your own salt and spices or just start cooking with it.  It's too hot to make broth right now so we thought you'd like it.  It comes in one quart containers.  Stop by and check it out. 

Good to Know.

Davidson is hosting a Wednesday market from 5 - 7:30pm.  Summit's open mic night starts at 6:30 so we have built in entertainment. The parking is definitely better than Saturday - give it a try.  We bring a limited menu of items so shoot me a text or email to make sure I'm bringing what you like - 704-308-1431, amyjofoster@yahoo.com  THIS WEDNESDAY (9/11) is the final mid-week market.  

Have a great grilling weekend,

Gil and Amy Foster

Davidson Farmer’s Market https://www.davidsonfarmersmarket.org/

Charlotte Regional Farmer’s Market https://www.ncagr.gov/markets/facilities/markets/charlotte/

If you would like to pre-order for one of the markets, you can reply to this email or use the Shop Now button to got to our web site's shopping cart.  Thanks!

Amy FosterComment