They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
Just a semi-quick update on various things from last weekend, Since it is now this weekend, and will be past this weekend by the time this publishes. Edit: or not, since I hit "publish" instead of "schedule." Feeding the sheep. I don't remember which day this was, but it was a sunny afternoon. This was… Continue reading Weekend Update and some Pasture Musings
On days when Mommy and Daddy don't have to go to work, we usually don't have much of a plan. We just sort of go with it, doing whatever sounds good as it comes to us. This usually results in us working madly to catch up on odd jobs that have fallen behind. This sometimes… Continue reading Abbey Scones: A very patriotic post
Like I mentioned in our last post, we have never gotten so many goumi berries at once before. Goumi berry is a nitrogen fixing shrub with a medium sized single-stem branching habit in the family Elaeagnus multiflora, which produces edible red berries in early summer. The berries are sweet, slightly-to-moderately astringent with a chewy pit… Continue reading Goumi Juice
Monday is the day we bake bread, most weeks. We try to get it done as early as possible in the morning, so that we can have fresh bread for lunch. Since Seppi still doesn't have very much school this year, and Winnie has no school at all (except for coloring "pretty pictures") they usually… Continue reading Monday, Bread Day.
Tried an experiment yesterday with our leftover prosciutto bone. It has been sitting on the top shelf of the refrigerator for the last couple of weeks, and as you can see from the picture, it is DRY! In the book "Salumi" the author suggests using the bone of the prosciutto as seasoning for soup, so… Continue reading Lamb Bone Soup
Sorry about the long silence for the last two weeks. We went right from a National Guard weekend into a vacation, and both of those take some recovering from. So even though we were back at the farm on Monday, we didn't actually get any farming done other than the chores, because we had food… Continue reading We’re Back! And Fresh Ground Flour
Despite Saturday's discombobulation, we did make forward progress on our lamb prosciutto. When Seppi and Daddy were over in the morning we put a thermo-hygrometer in the basement to check temperature and humidity. At 60 degrees F it was the perfect temperature, although 45% humidity is a little dry. So we turned the de-humidifier off.… Continue reading Lamb Prosciutto: Part III
Bit of a late update, last Thursday, Jan 9, we took the lamb prosciutto out of the refrigerator. They didn't smell rotten, so that's nice. They actually smelled nice and spicy, so that's even nicer. Although not all of us appreciated the smell of the spices. Evie thought the spices smelled "too spicy." First we… Continue reading Lamb Prosciutto part II
We had a good pile of bones from the lamb after all the butchering last week. We froze them temporarily, just to keep them from spoiling until we got around to dealing with them. Last Monday, the 6th, we roasted them in the oven, and then put them in the roaster. This has become our… Continue reading Lamb Stock
Little Farm in the Big City 