No one really thought that all 12 baby turkeys would grow up into big turkeys, but the man took very good care of them. He will miss them. He wanted to give them to our friends for Thanksgiving, and I had always been hesitant as to how that was going to play out, as I … Continue reading
Bittersweet. Taking dear friends, companions, food, to freezer camp is never an easy day. Today was a big one. I know that it is easier to become detached from where food actually comes from, how it is grown and raised, animal or vegetable. So much is involved, and the further we get removed from modern, … Continue reading
He has never liked turkey at Thanksgiving, and always wanted me to make ham instead. The last two turkeys I made though, I brined for three days and they were very, very good, and so he wanted a “traditional Easter turkey” this year instead of lamb. Ha! Now that he is a full time farmer, … Continue reading
Last week we helped some friends process some of their ducks (more on that later.) I asked if they were going to keep the feet for bone broth, and they were a bit horrified because the feet were so nasty. I showed them how to peel the nasty parts off, revealing a sparkling clean foot, … Continue reading
Today was the day that the lambs were cut into chops, steaks, ribs, shoulders, shanks and various and sundry cuts. So eye opening for us and we are so grateful for Francie and Allan who used their meat saw and expertise to cut these lambs. It was a lot of work, cutting and wrapping… Thank … Continue reading
We love our Dorpers. Many of them are pure Dorper, which itself is a South African breed developed in the 30’s as a very hardy meat sheep which has hair instead of regular wool. The others have been crossed with other meat breeds such as Katahdin which makes them more colorful than just pure white or … Continue reading
I’m working on our Lamb brochure and would love any comments or suggestions on it, to see if it makes sense or not. We have about 20 to 30 big lambs that we are taking deposits for now to process in November and will have more in the spring. They will be the larger lambs, … Continue reading
Step one, consider asking hubby to help. Step two, realize that this job has to happen now, on a warm day, which is fleeting, and that the skins must get out of the freezer asap. Hubby leaving today, certainly too busy for this woman’s work; no wonder squaws had to do this. Step three: thaw … Continue reading
I’m in love with fat. Well, not MY fat, but thanks to my new found love affair with GOOD fats, MY fat is slowly but surely diminishing! Thus begins the story of 13 pounds of fat. My fear of fat began as guilt when I was a little girl, gazing longingly at the fatty roast … Continue reading
Anyone who has ever had ducks, specifically male ducks, knows what I am talking about. For those who think drakes are just cute little waddlers won’t get it when I say that the day for processing extra drakes cannot come too soon, even if they are too skinny. It was a blistery day, raining and … Continue reading
grassfood. 