Wednesday, June 30, 2010

Pig Bath

The pigs are growing so fast and in the summer time heat, they LOVE a cool bath! Tim sprays them with a hose and as soon as the pigs hear the water, they run for the bath, the cool water, and then they roll in the mud. Yes, the mud! So don't confuse pig bath with clean pigs! It is just a cooler, happier, muddy pig!

Tuesday, June 15, 2010

A Tall Drink of Milk

Our neighbors milk many goats everyday and sell their rich, delicious milk to the cheese factory. Occasionally there is a surplus of milk and our good neighbors bring the extra over to us...Well, actually to the animals! The ten growing pigs get first slurp. The next bucket to get filled is for the chickens and the dogs. Usually the dogs lap up their fill of the creamy goat goodness, and then the hens get a taste from the milk pail!

Monday, June 14, 2010

Sheep Sheering

We have three sheep on the farm. They are really considered working pets! They keep the pastures mowed when the pigs aren't in them and sometimes they keep the pigs company. Lately the hens have been visiting the sheep because each lamb was sheered recently. The Lady Lambs received the royal spa therapy! They had their toes trimmed, their wool clipped, and they were even given a vitamin booster. Some girls just don't care to have their hair done, and the booster helps them unwind at the end of a hectic day. Sounds kind of like a cocktail, huh!?

This lamb is named Snowball. She gets so fluffy full of wool, that if she isn't sheered within a year, Snowball can't get up! Her wool is heavy and thick and she's like a turtle on her back. Not to worry, all of the Ladies are fresh and clean now, and ready for the summer heat.

Monday, June 7, 2010

Spring Vegies and Corn Chowder

The abundance of fresh vegetables in the rainbow colors makes cooking a sensory delight. We have some sweet corn left on the canning shelves and the late spring rains have inspired a warm, but light soup.

Corn Chowder with Pork Sausage and Spring Vegetables
3-4 Spring onions
3-4 Green garlic tops
3 new carrots
2-3 small potatoes
1 bunch of rainbow Swiss Chard
1 Jar or 16 oz. canned corn (include juice)
4 Cups Chicken Stock
1/2 -1 pound Pasture Raised Pork Sausage
1 Cup whole milk
Trader Joe's no salt seasoning (Thanks, Mom!)
Salt and Pepper to taste

Chop all vegetables into small pieces and saute in a pat or two of butter in a large soup pot. Keep the heat low so the tender vegetables don't burn. When the vegetables are beginning to soften, add corn with juice. Stir vegetables and get all of the tasty flavor from the bottom of the pan mixed in, too. Now add the 4 cups of chicken stock and turn the heat up. Once the soup is nearly simmering, add small pieces of pork sausage right into the soup. The hot broth will cook it thoroughly. Let this simmer for about 20 minutes. Add a cup of whole milk or half and half, season and continue to simmer for another 10 minutes. Serve with crusty bread or rosemary rolls.

Sunday, June 6, 2010

Strawberries and Roses

June is the month for both strawberries and roses. The juicy sweet ripeness, and the softly scented air make the farm smell heavenly. The strawberries are being used for fresh eating, snacking, shortcake, and even cobbler lately. Here is the cobbler just made on the farm.

Strawberry Cobbler:
1 Cup flour
1 Cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
a pinch of salt
1 Cup of milk
1 stick of melted butter
2 Cups of strawberries

Add all dry ingredients together and stir. Add milk and mix until smooth. Finally stir in the melted butter until the mixture is silky. Pour this into a buttered baking dish or deep dish pie plate.
Now add the sliced in half strawberries and push then into the batter in the pan. You can create a design onto or let the berries fall where they may! Sprinkle the top of the berry filled batter with a teaspoon of sugar and bake at 350' for nearly an hour. Let sit for about 30 minutes before serving.
This is also delicious the next day with tea or coffee. Be sure to use a favorite flowered plate or table cloth when serving...Enjoy!