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.
While our sauerkraut may have royally failed, we have been having better success with rutabaga, beet and parsnips. We put them in canning jars with 3-4% brine, and set them first on the kitchen table, and then, when the sunlight was too bright there, on top of the piano. The beets were quite delicious, sweet… Continue reading More Lacto-fermentation experiments
This is what an epic Sauerkraut fail looks like. Smelled pretty bad, too. You can see the bubbles forming in the biofilm on top of the liquid. Oddly enough... The kraut underneath neither looked nor smelled bad once the brine was drained off. It is possible the mold was only on the surface of the… Continue reading Sauerkraut… Fail!
This is the sound... https://videopress.com/v/oMwUm3Cl?resizeToParent=true&cover=true&posterUrl=https%3A%2F%2Fvideos.files.wordpress.com%2FoMwUm3Cl%2Fimg_1412_mp4_std.original.jpg&preloadContent=metadata&useAverageColor=true Of a perfectly cured Georgia Candy Roaster. It got rave reviews. You'll just have to trust us. It was a most beautiful pie.
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
Quick update after we hung the prosciutto to age on Saturday. WE checked it on Monday, Jan 20, after it had been hanging a little less than 48 hours. I was amazed at how much weight they had already lost, about 0.15 to 0.20 kg each (roughly 2-3 ounces. Above you can see the reason… Continue reading Lamb Prosciutto: Part IV
Yesterday was MLK day (better known as "Milk Day" in our house. Mommy did not have to work as a result, so we had a family day. Of course we got some farm work done, and we will share that out in separate posts to... milk.... it for all its worth. But the highlight of… Continue reading Farm Feast
Before the latest cold struck we were planning on hosting Lord's Day dinner last Saturday. So we went to our garden and harvested some winter veggies. Winter beets. We put these in back on 8/21, but they didn't really amount to much. They sprouted, but only three were bigger than my finger. We'll leave the… Continue reading Winter Roots
We've been meaning to get to this one for weeks, ever since the first frost. We had 6 big cabbages in the garden, and Daddy wanted to make sauerkraut. Unfortunately, that was November. It is now January. One thing and another has conspire to keep us out of the garden for the last two months… Continue reading Kraut!
With the three lamb legs we did not freeze, we are trying an experiment. Lamb prosciutto. After several hours of internet research, we settled on a method and two recipes to try. Recipe 1 120g plain salt 14g ground pepper 6g sweet paprika 6g hot paprika 12g thyme 8g rosemary 3g fennel seeds 12g brown… Continue reading Lamb Prosciutto
Tuesday, December 31, we cut up the sheep. This is our first attempt at butchering an animal larger than poultry, so we don't know what we are doing. We have a book. The sheep were chilled in a <40 degree shop overnight, wrapped in cheesecloth to slow water loss. First step, remove the neck. Next… Continue reading Butcher and Packing the Sheep
Little Farm in the Big City 
