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 weather is not cooperating with our hopes and dreams, these days. We had originally been planning on butchering our big Meishan barrow ("Bacon") this coming weekend, but the weather is going to be over 40 degrees all night, several nights in a row. In fact, last weekend was likely our last night below 40… Continue reading Salt Cured Lamb, Continued
The lamb legs that were set down in salt last Saturday and the Saturday before (that is, February 21 and 28) were supposed to be rinsed and either hung or re-salted on March 7, but, alas, the National Guard continues to ruin everything. It was a drill weekend. So we didn't get to that project… Continue reading Salt Cured Lamb, continued.
Saturday was the day we butchered and wrapped one of our katahdin rams. We started out by enjoying the hangar steak, the heart and part of the liver for breakfast. Stirfried with mushrooms and onions. Topped with havarti. That will stick to your ribs. And some of our ribs need more sticking than others. We… Continue reading Butchering a Ram
Cow salt and sheep salt are not the same. I don't know if you know this. You may have thought that we just salted our cow and our sheep with the same generic table salt, but you would be wrong. Sheep salt has to be granular, not blocked, because sheep have smooth tongues. They cannot… Continue reading Salt Boxes
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!
Little Farm in the Big City 