Tane the Kunekune Boar

As you will remember  Tane the little Kunekune boar has a bung hip. He hurt it the first time he bred Tima last year.  Now we are in winter, and his limp seems more pronounced in the mornings.

Tane

But Tane has put himself on a regime of exercise.

Every morning after breakfast he lies at his gate until I let them out.

Tima kunekune sow

Tima (the sow) always comes to visit the house for her ongoing pedicure before steaming out into the field like the Queen Mary at full throttle.  Full Steam Ahead.

Tima  But Tane heads straight out and spends the whole morning walking across the fields looking for frozen corn.

By midday when he brings himself back in his muscles have  warmed up and the limp is gone and he is strolling along quite normally.  Ton will visit him throughout the morning but he only comes in when he is ready, unless I have to go out I don’t even bother calling him back in I just wait until he is done with his exercise and his scavenging.

Tane walking

The header shot is his view as he toddles home. On days when he cannot go out he is quite obviously disappointed.

He always goes to bed first and, like  Sheila across the barn, he waits until I have covered him in straw before he says goodnight.

pigs and chickens  eating

peacock

pigs dinner

Yesterday I made  Rewena Bread. This is a traditional Maori bread made in New Zealand using fermented potato to make the bug that will rise the bread, instead of yeast. Like many sourdough breads it is a two day process.

This is my first attempt and I look forward making it again for you with some tips from my old Maori women friends.

rewena bread

Good morning.  I don’t make bread very often in the winter but this challenge was hard to resist. It tastes as good as it looks. In the old days the women made the bug with potato peelings. Speaking of peelings I came across an old lady the other day who makes her apple jelly from apple peelings. I look forward to learning how to do that too!

Have a lovely day.

Love celi

 

 

51 Comments on “Tane the Kunekune Boar

  1. Love that photo of Tima at full steam ahead. Portrait of Pig with Purpose!
    Your bread sounds delicious. I miss bread badly….

  2. Mmmmm, bread. I love bread in just about any form. It’s good to see that Tane is smart enough to realize that movement will keep that hip working. I feel his pain regarding the cold mornings though. Hard for the joints to tolerate bitter cold. Maybe someone can fashion him a leg warmer sort of thing to keep some heat on the area. Have a lovely day Miss C!

  3. Are you saying that us pigs can be – dare I say it – pigheaded? Snorts with piggy laughter. Nah, I would never do that…. just ask mom why there is an IRON piggy gate that separates the kitchen from the rest of the house. Snorts. XOXO – Bacon

  4. Our Jethro has had a bad limp, on and off for many months now. Surprising, or maybe not, he is doing much, much better since Ellie Mae joined him and they bred. He is so happy to have Ellie Mae with him! She has picked up his spirits, and his limp is much better that it has been for ages! 🙂

      • Do you think part of the problem is that they are so well fed? Both Sheila and Jethro are very large pigs! I think I told you our oldest sow, Roxie, who always had large litters of 8 or 10, has a serious intestinal problem and cannot be bred anymore. It has taken Jack a long time to come to the realization that she would be best off going to the abattoir. So that should be happening in the next couple of months. We have had success in selling our piglets registered, as they are heritage breed Gloucester Old Spots, and there are not too many in the US. We have had buyers from Oklahoma, Colorado and Missouri, and also here in Arkansas too. We will still have Ellie Mas, who will have piglets the end of March, but she has small litters, only 4 last time, and six the year before. Maybe more this year, fingers crossed. 🙂

  5. Please share the apple peeling jelly recipe, if you get it. We make habanero jelly using apple jelly, and it is so hard to find apple jelly without HFCS.

    • My apple jelly is made with windfalls in my triple level juice extractor pan. The apples are NOT peeled, just roughly quartered and any maggots scooped out. The use of peel, core and pips ensures the jelly sets without any problem. A further bonus: if you push the remaining pulp (after the juice as been filtered off and used for jelly) through a sieve you get the basis of Pate de fruits – simply boil with an equal weight of sugar until thick, turn out onto a board and spread it out then cut into squares to eat as a special treat. A no waste policy!

      I’d love to go for a walk with Tane – though I guess he’d go too fast for me.

      Love,
      ViV xox

  6. My old timer neighbor up on Forge Mtn., Mr. Hall, used to give me a little jar now & then when he made it, of his mother’s golden delicious apple peel jelly. It was as pretty as it was delicious. I still remember it. How could I have failed to get the recipe?

  7. So he wakes up kind of gimpy and this gets better as the day goes on and the kinks come out. We might be related.

  8. Tane is obviously smarter than 90 % of the population. A little exercise when we hurt could do us all good. I love all your animals. They teach us so much. Maybe one day we will actually LEARN. I would be enticed to go out into the field and drop pieces of corn in a path that leads him straight back so he has something to find on his walks. The bread sounds interesting even though I’m off bread. A bug instead of yeast sounds fascinating and not wasting the peel is always a good start. Apples too. Hmmm?

  9. What a lovely sky you had yesterday! Love the Kunekune’s daily routine and how you’re telling about it…

  10. I’m glad Tane has a New Year’s resolution to get more exercise, that’s great. We need to follow his lead. That bread looks delicious. Can’t wait for you to share your tips on that. May have to try my hand at making some.

  11. If when we die, and we come back as animals…I volunteer to be a pig (not saleable or edible) on your farm please

  12. Your bread looks really good. Baking bread in the winter works nicely for me as I have a warm spot by my fireplace. Although, I really don’t make bread much anymore.

    Linda

  13. Would adding a little organic Flax seed oil to Sheila and Tanes food help? Bread looks interesting variation on sourdough versions, but would be too much for me on my own! Laura

      • I used to work for a chiropractor and I’ll betcha a chiro could work miracles on your limping crew. I saw him restore a wiener dog’s back legs from totally useless (dog dragged his hind quarters in order to get from A to B) to fully recovered. It took quite a few visits but, as he was not licensed to treat animals, there was no charge. Boy oh boy, was that doggie’s “mommy” happy at his recovery. Also I took my little Chihuahua to a chiro when he stopped eating. Problem solved. Lots of love to all, Gayle in sunny Sacramento, California. I lied. It’s overcast today.

  14. We once made crab apple jelly which was the most gorgeous pink from the peels, we only halved or quartered the apples and removed any bad spots and the blossom end dried bits. It was very delicious. The tree was in the parkway of the local library but they got tired of having the apples all over the ground and sidewalk and had it cut down, which was a sad loss and very disappointing when we went the next year to harvest the apples. Yes, we did make sure to ask first and brought our own stepladder so as not to damage the tree. The bread looks wonderful. Nothing like the smell of fresh baked bread, although the smell of Christmas cookies baking comes pretty close.

    • Oh how sad that they cut down the tree, in the New Zealand they have planted fruit trees all along some streets in Auckland that kids walk along to school and everyone is encouraged to pick the apples and pears and eat them. I just love that idea. Shade and food! c

      • I like that idea. There was a very old apple tree in the parkway on my way to school as a kid, the apples werent’ very good though, hard and green.

    • Oh, I like your crab apple story. Did you see your poor tree blooming in spring? Crap apple is such a special tree, over and over gifted with beautiful blossoms. – Last November I happened to see a crap apple tree for the first time in my life – same as you, a single one just standing there heavy loaded with this tiny rosy fruits. A one and only tree in that big city. – Just shortly before I had found informations on that tree in the internet plus a good recipe for the jelly. I was so excited that I collected as much of the apples as I could bear and I made jelly and a nice fruit pate sweetmeat – cut in lovely shapes with mini cookie cutters and then decorated with chocolate. I loved the beautiful color of the jelly so much too and made lots of photographs of the jars. And there’s a very special and tender fragrance, I never encountered before. Here in Germany the crab apple tree was beeing announced as “tree of the year” in 2013 – they said that the tree is to be protected because it’s already nearly died out. Did not know that… And now I am a big lover of this awesome beauty.

      • The tree was stunning, soft pink flowers with a lovely scent. It was so sad to see it gone, if I had known it would be destroyed I’d have kept some of the seeds and tried to grow another tree. We seem to have lots of crab apple trees here in the U.S. Isn’t the flavor of the jelly just divine? I hadn’t thought of the fruit pate, bet it was good. My father’s parents both came from the Schleswig-Holstein region, would love to visit Germany, but that’s not likely.

        • Yeah, let’s stay tuned… Poor yours… I like that fragile appearance of that tree though. I’ve learned (by Web) that in the US there are so many (beautifullest pics , I just googled them) and quite a number of varieties. Not all are good for making jelly. – I kept some seeds, thought of growing them – if endangered must try to save – but on my balcony??! Hm… Will see. 🙂
          Me either – on the reverse side – would like to visit America once, but think it’s not likely, too… So you speak or know German, Aquila?

  15. Tater bread is so soft and yummy. Good for you! Now, I bake bread in winter…

  16. I think the apple peelings create pectin. Fascinating how potato peelings can create a type of yeast. Good for Tane to have his own specialized training program. I suspect perhaps he has an arthritic condition exacerbated by the damp cold. Poor guy . I hope he does alright this winter. I adore your piggies ! And oh by the way all my little Grand nieces and nephews love your little picture book. The parents ( three of my nephews with their wives) have to make up stories every night to go along with the photos! So dear!
    Have a great day!

  17. Time for bed in my neck of the woods, but first I could murder a thick slice of that bread slathered in the wonderful apple jelly you are all talking about. Do you deliver, Celi?

  18. Logic! Sun > Vitamin D to Tane > Vitamin D + exercise good for Tane’s bones > Hurts less, feels better + one can find a bit of yummy food here & there > Tane happy > Tima will be happy > Celi happy too if little Tanes and Timas appear . . . 😀 !!

  19. I see the pics of Tane in the field and I cannot get Dion’s singing of “The Wanderer” out of my head. Dion was looking for girls; Tane for corn. Who am I to judge? 😀

  20. It’s a wonder those little legs can carry him so far away. Mr. Flowers feathers are filling in nicely!

  21. I love the idiosyncrasies and habits of the Farmy cast, animals are as prone to them as we humans, I think.

  22. Funny but I was given a jar of apple peeling jelly for Christmas by a good friend. She learned to make it when she was a little girl. I had never heard of it. And, I had an elderly friend who always said if we get to come back in another life she will come back as a cow. She thought grazing all day and basking in the sun a good bit, just being lazy sometimes and also wayward, sounded like a wonderful life! Ha ha

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