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.
Since we harvested the pigs last year, we have been working on our cooking skills, that is, learning how to cook pasture raised meat. We are almost out of pork chops now, and since that is one of the favorites and easiest to cook, here is Ryan’s way of doing it. (Kathleen does it quite… Continue reading Now that’s what I call a pork chop
For supper today we had country style ribs from our pigs, cooked in our own barbecue sauce (ours, meaning Kathleen made it and canned it, not that we grew it ourselves), with butternut squash and green beans from our garden. Helping herself to some raw garlic (from our garden) which she chewed up and swallowed.… Continue reading Our Food
You know the best part of doing old time farm work? It is awesome. The second best part? You get to see the sun rise on a regular basis. The third best part? You get to eat like an old time farmer. Seriously, I tell my patients all the time, "You can eat like an… Continue reading Old Time Farmer Food
This last week we’ve started cooking up some of the pig meat we put in the freezer. Country style ham, simmering in the pot. Kathleen had to dig back into her early 1900s cookbooks to get a recipe for a boiled country ham that was not already cooked. Finally, taking it off the stove at… Continue reading Cooking the pigs
Got back from our family vacation early Thursday morning, and after a short day of work, went over and picked up the pork that we had cut up by a local butcher. And that is how you fit, two pigs, three chickens, and a box of tomatoes in one freezer. All told roughly about 540… Continue reading Pork!
Little Farm in the Big City 