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.
We salted and hung five wraps of duck prosciutto on June 3rd. We came back from our Tennessee Travels on June 18th, so I checked on the Prosciutto, June 19th. Initial weights were written on the tape attached to each breast, but I did not record them here so I will have to check on… Continue reading Duck Prosciutto, Part 2
One of the best things about butchering day... The big mess of fried heart the next day. In this case fried in butter with onion, pepper and garlic. Evie and Winnie are both fans of it. Seppi is not. Ellie thinks that it is about the worst thing that ever happened. The daikon radishes bolted… Continue reading Duck Confit and Prosciutto
We got behind on our lamb prosciutto experiment, so we didn't get around to taking down the last leg on the day after Easter. First, the recap. Leg 1. Jan 2, Starting weight: 2.098 kg Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge. Jan 9. Salt box dredge without weighing for… Continue reading Lamb Prosciutto, the Final Chapter… For now
Hopefully it tastes good too.
We hosted Lords Day, not too long back and decided to try making the bread from fresh ground flour. It takes about 15 minutes to grind enough flour for a large loaf of chala bread. Adam had it mostly done before I even got inside, but his comment was, “that’s good cardio! That’s a bunch… Continue reading Bread and Lamb Breast
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
After eating the first leg of lamb prosciutto, we got behind on checking on the prosciutto, between National Guard and vacation. Leg 1. Jan 2, Starting weight: 2.098 kg Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge. Jan 9. Salt box dredge without weighing for 9 days. Jan 18. Second weight… Continue reading Prosciutto Update
All the mises are en place as our Parisian friends are wont to say. One goose egg. Cream, cheddar, salami, and a cup of fresh sauer ruben. (The sauer ruben is at 9 days fermenting, with just a tsp of pepper and some carraway in this batch. So tasty!) The moment we have all been… Continue reading One (Goose) Egg Omelet
Tasted these after 10 days in the ferment. Daddy and Uncle like them a lot. So do Winnie and Seppi. Everyone else thinks they are either "interesting" or "gross." To each their own. Daddy and Winnie will probably eat all the rest of them ourselves.
Leg 1. Starting weight: 2.098 kg Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge. Salt box dredge without weighing for 9 days. Second weight 1.80 kg, (14.2% weight loss). Hung 1/18/2024 @ 60 degrees F, 50% humidity. Target weight: 1.47 kg Weight after 40 hours:1.70 kg. Weight after adding strutto: 1.85… Continue reading Lamb Prosciutto Update
Little Farm in the Big City 