Things are starting to wind down on the farmy in some ways.
And wind up in others. The bulk of the apples and tomatoes and vegetables are in jars and in the cellar. The pears and apples are next in the crusher, not quite yet though. I have a lot of picking to do yet.
Seeds are being collected and dried.
Last night we had Lamb rissoles. I mixed ground up left over roasted lamb, mashed potato, an egg, an onion and whatever green herbs are hanging about. Grandma always added parsley. Here is the recipe exactly as she wrote it in a blog post I wrote two years ago about Daisy getting lost in the field. We had corn that year too.
I always make a few extra jars of apple crumble for John’s and the old Codger’s lunches. These ones have plenty of room for the Old Codger to add his favourite vanilla ice cream.
The meat side of my farm is winding Up. We are on an ominivores diet and so I raise grass fed meat to go with our vegetables. The Bobby and Charlotte went to the locker early last week. Both animals loaded easily and took their early morning trips to the abbatoir without fuss. It was sad to see Charlotte go but she left a trail of destruction in her wake. Not the least of it being: breaking the fence between her and the ram – letting him in with Minty and Meadow and completely demolishing the chooks run over and over again. Feeding her was a very chancy operation. Poor old thing could only have lived in an indestructible concrete stall and that is not how I keep my animals. But I am going to name my new line of soap after her so she is not forgotton. Although she was a nervous bad tempered mother she did help me learn an awful lot and for that I am thankful.
I am lucky that the man down the road, an ex Vietnam War Vet on a pension, does all my truck driving for me. He is a gentle man and he and his wife are paid in meat for helping me which pleases them greatly as the army pension is not very much to live on.
I spoke to the man at the abattoir and he has some lard I can have to start making soap. It is a small family run outfit and when I go to pick up the lard on Saturday I will show you. It is absolutely nothing like the big terrifying slaughter houses. This wee country abattoir only does a few animals a day, it is quiet, efficient and personal. They know my animals are grass fed for maximum nutrition and gently grown and like all their charges they move them swiftly through their last moments with gentleness and dignity. It is one of those tiny businesses that help keep a tiny town open and I am comfortable sending my animals there and being part of this old fashioned country cycle.
This weekend I am going to try and make soap for the first time. If any of you have made soap I would be grateful for any tips. I want to make lavender soap.
The Black Mariah is parked up again for a while though. The broiler chickens (who go in two weeks) will be taken to their special organic meat bird abbatoir in a covered truck bed. And the piglets who are no longer piglets have a few more months on the farm yet.
Good morning. Today I am making a pound cake for John to take to Georgia tomorrow. He is going to visit his son who is still in basic training down there. I promised The Tall Teenager I would send him a cake. But we are not allowed to send food to the camp now. So he can eat it when they leave the base. I am going to put a fork in the tin with the cake. Otherwise he might pick the whole cake up and take a bite right there outside the gates.
I hope you all have a lovely day. It is 6.30 am and still dark. Starting to work at sunrise is not as early as it was.
You all have a lovely day.
Your friend on the farm, celi