We open at NOON at The Budding Artichoke and in Summerfield.

We open at 1:00 PM at Mooresville/Lake Norman

We close at 6 PM on  FRIDAYS  at all locations

SATURDAYS  

9:00 AM We open everywhere !

We close at sell-out or until...

Mooresville/Lake Norman 6 PM,

Sandy Ridge Rd/Cheerwine 5 PM,

Summerfield/Dove Medical 3 PM

CORONAVIRUS: We are very cognizant of the dangers of gatherings and have different plans for each of our locations. We will have you insert your credit card so we don’t have to touch it.

Greetings!

I share my words below in light of what's happening in NYC and hospitals there.

Some of you may remember a few weeks back when I had to check my Bride into High Point Regional Hospital with Pneumonia, where she spent one night before being sent home. A week after that, I took her to the doctor for bronchitis, which they wouldn't treat with antibiotics because of the high doses she had in the hospital. Since that time, she hasn't gotten well, has refused to return to the doctor saying it was 'just a cold' or 'sinus drainage,' or 'I'm getting better.' Like her mother, she is exceptionally hard-headed and resisted until Wednesday when I 'forced,' 'threatened,' 'insisted,' 'pleaded' that she goes to the doctor where we learned that she has pneumonia in her other lung and to get her to the hospital ASAP. Scary thought, but her oxygen level was deathly low, so I took there where they were waiting for her and told me she had refused to hitch a ride with EMC. They accepted her immediately, kicked me out, started her tests, ruled out flu and Covid 19, and got her into a room shortly. I am doing fine and have been throughout her ordeal, but will not be hanging out at any of our sites, bumping elbows or fists. You might see me drive up to deliver something and depart to allow my excellent crews to do their jobs that they do so well.

Let's get down to some 'splaining' about what issues Covid 19 is causing for our industry and us. Transportation from up north has pretty well curtailed our scallops for an unknown period, but our search will continue because it's tough for me to put a "0" in the scallops-ordered column on our spreadsheet. After all, that yields another "0" in the sales column that brings tears to my eyes. I've seen on TV scallop harvest, coming to the docks in New Bedford with no markets available, and nobody seemed to hear me when I scream at the TV to tell them we wanted them desperately. I brought in a ten-pound box of high-end IQF scallops that looked and smelled wonderfully. I planned to bronze them in a hot skillet for three + two minutes. I compared them to some of our scallops that were still in the small ziplock from two weekends back but still fresh and very delicious. The new scallops that I thawed overnight shrunk at least 20%, yet had good texture, but ZERO flavor. No way was I going to attempt to even offer these to you, but we do have some we will sell at Sandy Ridge for $10/LB if you want to try some fried or in a stew. Any of our scallops that we freeze and offer at a discount, are as good as fresh and chemical-free, so if any are offered, buy them.

Berkwood Farm's Berkshire Pork Chops

For Juiciest Pork Chops, Use a Quick Brine (30 Minutes!)

After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

A basic brine is a solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 4 hours before cooking.

Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won’t taste “salty” — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.

Many Blessings with thanks.

Landon

We can no longer accept arms, legs, or firstborn children!

We do accept Cash, Checks, and all major Credit Cards

How to cook perfect bone-in pork chops every time

Try our Bone-in Rib-eye Steak

Click on the pictures below for simple and wonderful recipes.

THIS WEEK'S QUOTATION

Yes officer, I did see that 'speed limit' sign, I just didn't see you.

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Items like Live Maine Lobsters, Smoked items, Gator Tail.....MAY BE LIMITED

PRICE LIST

We close at 6 PM on FRIDAYS at all locations

SATURDAYS

9:00 AM We open everywhere !

We close at sell-out or until...

Mooresville/Lake Norman 6 PM,

Sandy Ridge Rd/Cheerwine 5 PM,

Summerfield/Dove Medical 3 PM

Another Pork Chop Recipe

         The Shrimp Connection Sandy Ridge, Summerfield, and Mooresville/Lake Norman

 Shrimp                                                              Price List 3-27 & 28-2020

16-20 CT/LB Headless, JUMBO, PF, GREENTAILS, Sneads Ferry, NC     

$15.95/LB or $14.95/LB if part of a 5-pound order   

36-40 CT/LB Headless, MEDIUM, PF , GREENTAILS , Sneads Ferry, NC                       

10.95/LB or $9.95/LB if part of a 5-pound order

 

26-30 CT/LB Peeled and deveined IQF NC Shrimp.

$18.50/LB or $17.50/LB if part of a 5-pound order

COWGIRL STEAKS FROM KANSAS: 16 OZ $26.00/EACH FRESH!

PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $15.00

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CLAMS, LITTLENECK CLAMS, NORTH CAROLINA: $.50 EACH OR $47.00/100 CT BAG   

CHOPPED CLAMS, NJ: FROZEN $13.00/PINT

CRAB CAKES, NC: 3oz FROZEN & INDIVIDUALLY PACKAGED: $6.00 EACH

CRAB MEAT, JUMBO LUMP, NC: PASTEURIZED , Garland Fulcher's, Oriental, NC.     $37.95/LB No quantity discounts.    

CRAB MEAT, LUMP, NC:  PASTEURIZED, Garland Fulcher's, Oriental, NC.         $30.95/LB No quantity discounts.   

CRAB MEAT, CLAW, NC: PASTEURIZED, Garland Fulcher’s     $19.95/LB No quantity discounts

LOBSTER TAILS. FROZEN, 6-7 OZ., MAINE: $15.00 EACH

STUMP SOUND OYSTERS, TOPSAIL ISLAND, NC

$115.00//60-POUND BUSHEL/$60.00/30-POUND HALF-BUSHEL $35.00/15/POUND PECK/$1.00/EACH

OYSTERS, SHUCKED, VA. Rappahannock River:

$21.50/PINT or $20.50/ PINT if part of a 5-pound order

SCALLOPS, SEA, Mass: 10-20 CT/LB IQF (I)dividually (Q)uick (F)rozen: 

The scallops I tested Thursday morning were unacceptable, therefore, unavailable.

SHAD ROE, NC: $13.00/SET

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CATFISH FILLETS, CAPE FEAR RIVER BLUE CATS, NC:

$11.50/LB or $10.50/LB if part of a 5-pound order.

CHILEAN SEA BASS, CHILE: Frozen 8 oz. portions, individually wrapped.  $18.95 EACH.

COD FILLETS, NEW ENGLAND:            

$13.95/LB or $12.95/LB if part of a 5-pound order.

FLOUNDER FILLETS, VA:

$19.95/LB or $18.95/LB if part of a 5-pound order.



FLOUNDER WHOLE, dressed, VA: (Please order before Thursday)

$14.95/LB or $13.95/LB if part of a 5-pound order.

HALIBUT FILLETS, CANADA:

$24.95/LB or $23.95 /LB if part of a 5-pound order.

 

MONKFISH FILLETS, VA:

$14.95/LB or $13.95/LB if part of a 5-pound order.

RAINBOW MOUNTAIN TROUT FILLETS, SPARTA, NC:  

$13.95/LB or $12.95/LB if part of a 5-pound order. 

 * SMOKED RAINBOW MOUNTAIN TROUT FILLETS, PEACEFUL VALLEY, SPARTA, NC : $22.95/LB

RED SNAPPER, LANES, FLORIDA:

$22.95/LB or $21.95/LB if part of a 5-pound order

SALMON FILLETS, FAROE ISLANDS, NORTH ATLANTIC: (Sushi Grade)

$18.95/LB or $17.95/LB if part of a 5-pound order.

STRIPED BASS FILLETS, NC:                               

$23.50/LB or $22.50/LB if part of a 5-pound order. NC           

TUNA STEAKS, GULF:

$20.95/LB or $19.95/LB if part of a 5-pound order

Sandy Ridge Road and Summerfield open at noon on Fridays,

Mooresville/Lake Norman opens at 1:00 PM.

All open at 9 AM on Saturdays.                   

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