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.
Monday was one of those days. We hustled hard first thing to get to the farm early, because it is Michaelmas and we wanted to get Iris back out on pasture. Why on Michaelmas? Because it's fun to say, and because it's memorable. It's a fixed feast at the end of September that I can… Continue reading Not much gets done some days.
Uncle Adam got out early on Friday morning and moved the sheep. After two weeks in separate paddocks for a quarantine period, we now have the sheep on the south pastured, following the steers. Two mature Katahdin Ewes. The white one is Edna, and the brown one is Eunice. Eunice's lamb is a little brown… Continue reading Sheepies on Pasture
The last sheep were so easy to raise, and so tasty, that we decided to get some more sheep. This time, we want to get ewes so we can breed our own sheep instead of buying feeder rams every year. The initial expense is greater, but over the next 2 years they should pay for… Continue reading New Sheepies!
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
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
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
To recap, sheep were slaughtered Monday, December 30. 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 1.80 kg, (14.2% weight loss). Aging Day 1: Hung 1/18/2024 @ 60 degrees… Continue reading Lamb Prosciutto update
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 