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.
The last time we made sauerkraut, we kept some of it in the kimchi fridge after it had fermented, because I didn't want to have two jars of sauerkraut in the regular fridge, where space is at a premium. Unfortunately, since it has been in the fridge for several weeks now, when we took it… Continue reading Sauerkraut fail and new batch
Two weeks ago we made sauerkraut. Since then, we have been having... learning experiences. The kimchi fridge wants to store the ferments, not ferment them. To keep it at a fermenting temperature I would have to check on it every day, which we just don't have time to do. The temperature in the basement is… Continue reading Fermenting Fumbles and Fails.
Edmund has another contract. This time for $40, For one post hole, minimum 42" deep, big enough to set a railroad tie exactly 16 feet from both corner posts at the gate to the chicken-yard and south pasture. This is the beginning of the next phase of pasture development, step one of dividing up the… Continue reading Subdividing the South Pasture, Part 1: Learning
Not all education happens in school, or during school hours. I am posting this picture just because it was the best Swiss Apple pie Mommy ever made. Look at those layers! The crust was browned and crispy all the way across the bottom, the apples were soft with just the right amount of crisp, the… Continue reading An Educational Post
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!
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
Thursday was the first day we tried to stretch the fence in the pasture. Got off to a good start, but ended up not going according to plan. The problem was that I actually have no idea how to stretch a woven wire fence, and had no idea how much stretch it would have. So… Continue reading Best laid plans
Little Farm in the Big City 