Brought Home The Bacon!

In Chickens, General Farm News, Pigs on July 18, 2010 at 9:12 pm

Bacon? Check. Ham Steaks? Check!  Life is good. Check.

Friday last week, as promised at the Northfield Farmers Market to many salivating (potential) customers, the kids and I took a trip North to Vermont and picked up our (old-fashioned) Thick Cut Maple Sugar Cured Hickory Smoked Bacon and Maple Sugar Cured Hickory Smoked (Bone In) Ham Steaks.

Yum. That meant that Friday night we ate Coyote Hill Farm tomato and lettuce along with (our own) Wells Tavern Farm Bacon in our BLT’s.  Our toaster couldn’t toast bread fast enough.

What is there in the freezers that would taste great on a hot day, you ask?  How about a fix it and forget it dish – you know – one of those walk away meals (leave it to cook in the crock pot) while you spend the day at the beach, or in the sprinkler, or haying?  For low and slow we have fabulous heritage breed pasture raised pork country ribs.  Also porcine, we have sweet Italian sausage, hot Italian sausage, and breakfast sausage – which can all be made into patties and grilled, or rolled into balls and added to sauces, or added to ground veal or ground pork. (Coincidentally we have both – you pick!)

Animal updates:

The chickens are still not laying eggs at the normal rate of one every other day. The heat has just wiped them out.

We have some great naturally hatched and reared baby chicks and poults (baby turkeys) that are thriving, even in this muggy heat.

The pigs will be moving to a new pasture area in the coming weeks, and, at the same time, separated out by age in preparation for late summer/fall farrowing.

The milking Jerseys have returned from vacation at the neighbor’s farm, where they resided for a week while part of our family went on vacation, leaving us a more manageable workload with the remaining animals, two kids under five, one full-time and one part-time job, plus half-day preschool and three farmer’s markets! (over the course of a week)

The Shelburne road crew continues to work on drainage and widening of the road that runs alongside the long side of our pastures. The fruits of their labor are piled high in our yard (red oak trees and pine trees).

And, finally, and probably most importantly, I finally watched Food Inc. All of my farmers market customers have talked about it. I mean, everybody that I do business with, from customers to the farmer from whom we purchased our Murray Grey heifer, everybody has said “Carrie, you have GOT to watch that movie.”  Well, I did.  And I am even more resolute that the manner in which we are farming is the correct way to farm.

We are stubbornly set against using antibiotics, enhancements, GMO’s, grain (unless absolutely necessary for the well-rounded diet of the animal – and then only all-vegetarian and New England produced) and many other horrible practices which were highlighted in that documentary. I would encourage people to educate themselves and think your reaction to the movie through before acting.  See you at the farmers markets: Tuesday in Bernardston, Wednesday in Conway, and Northfield on Thursday! All from 4-7… go to the center of town and just follow the signs, or your nose!

  1. I am very glad to know about you! and I think a BLT such as you describe is the perfect supper for a hot day. I hope to catch up with you soon.

    • Thanks. One small addition: on top of everything that I described, I was presented with Amish Friendship Bread Starter as well as started Sourdough at the Farmer’s Market on Thursday. (Thank you, Karen!) I am trying to be patient and develop the sour part in the dough. It is as difficult as patiently waiting for my Rutgers tomatoes to develop, waiting for Turkeys to grow, waiting for a baby calf to finish a bottle of milk right down to the last drops.

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