Smashing Squashes and old cookbooks with ratty covers and duct tape bindings.
We're at the part now where the pig who died in yesterday's post (see Putting meat by) becomes sides of pork. Meat that you might see in the butcher's case.
Some people get invited to glitzy parties. I, on the other hand, am invited to Experiences. Brad Kik wrote: Thought you might be interested in an old-fashioned hog slaughter taking place at the Romeyns’ Farm on Monday. Amanda and I asked Ryan not to send our pig to Ebel’s to be processed—instead we’re going to […]
If you are of a mind to forage for food, you cannot find a better partner than Lois Dawson. First of all, she knows how to do this stuff. Second, she never gives up. Never. Third, she keeps up a steady stream of encouragement as you flounder about. This is how I acquired an enormous pink bag full of chestnut burrs.
It had begun to rain over at Providence Farm. This was a letdown. Who wants to go for a hayride in the rain? Or visit the piglets? Or make apple cider? Heh heh. Turns out pretty much everyone around here was up for it. OK, we skipped the hayride. But we did all the rest, […]
Yesterday was so full of good things to do that I cannot possibly show you all of it. I don’t think I can even fit all the highlights into one post. It began in Elk Rapids with really good coffee and excellent treats first thing in the morning. I was there for a fundraiser for […]
December 14, 2010
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