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.
This is the story of a beef stew. It begins very early, a long ways back. In some ways, I suppose, it begins when we bought the steers. Or maybe when the steers were born. Or maybe when the first cow was created. Or maybe on the First Day of Creation. We are eating part… Continue reading Beef Stew
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
Mommy canned cannellini beans, 18 1/2 pints today.  Ellie counted out 50 beans for seed for next year. This left us with 4Lbs of dry beans. Mommy pressure canned them. Enough for soup for several months.
Well folks, I am pleased to announce that for the first time ever we have a very respectable row of cannellini beans. Those are the short beans, the tall ones are blue lakes, and French runner beans. And the cannellini are loaded! We have to wait until the plants are completely dried out and desiccated,… Continue reading Would you like a can of ‘lini?
Daddy was working out of town for four days last week, so it was not a very family friendly week, and consequently, slim blogging about the farm. This week Daddy is back at home and it's a short week because Thanksgiving is almost upon us. But we are trying to take the time to get… Continue reading Carrots and Parsnips and Eggs, Oh MY!
Seppi and Daddy went to the farm early on Friday to drop off apples and dig carrots and parsnips for Saturday’s soup. Some of these parsnips are gigantic! Unlike the carrots. We don’t have a speeding fork at the farm yet, so we tried to use the dung fork to break the ground. Alas, poor… Continue reading Soup Anyone?
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
Little Farm in the Big City 