Pasture Raising Heritage Hogs: The First Lessons

| by | Hogs | 1 comments:

Dear Patron Saint of Heritage Hogs, give me strength. Let me start off by saying that I love pigs, I love them very much. More so than I thought that I would. When we were first talking about getting into pigs I wasn’t so thrilled about it. In fact, I was a little scared, especially since our breed is half wild boar. Months and months ago, I had told myself (and Dave) that I would not get in the pens with the adults and instead would play with the babies. Fast forward to yesterday when I climbed into the pasture … Continued

Homemade Sriracha Hot Sauce

| by | Canning and Preservation, recipe | 0 comments:

I can’t believe it but we had peppers still thriving well into October! We’ve been letting our jalapenos turn red most of the season so we had a myriad of red peppers left on the plants. Before we pulled the plants up for the season, we tried to harvest and make use of every single pepper possible. Since I don’t think our pigs would be a fan of hot jalapenos, I needed to think of something creative to do with these spicy guys. I immediately thought of hot sauce! Duh! But not just any hot sauce, the most amazing, most special hot sauce there is… Sriracha Hot Sauce. We love the heat, the flavor and the extra punch of sirracha. We put that ish on everything! Eggs, pizza, burgers, chilli… hell, I’d even have a sriracha birthday cake if I could. The only thing that’s better than sriracha itself is homemade sriracha, which turned out to be really easy to do.

The First Farrowing

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It happened. We had our first baby pigs born at the farm. When we first got our gilts, we knew that some of them were pregnant and that they were about two and a half months away from farrowing. In my mind, it would be this picture perfect plan where we would finish building their farrowing pen in the new rotational pasture system then move the gilts in there and they would magically all drop their litters in sync. That is not what happened. That’s not what happened at all! That’s actually the complete opposite of what happened. Here is the story of our first farrowing.

Persimmons: Homemade Infused Vodka and Vinegar

| by | Canning and Preservation, recipe | 1 comments:

Three years ago, when we moved out to the farm, one of my mom’s first questions was “are there any persimmons out there?” My mom LOVES persimmons. I mean, like, for real really loves them. Truth be told, I didn’t think that we had many persimmons out at the farm. However since we’ve been out in the woods a lot recently, working on our new rotational grazing pasture, we’ve been finding multiple groves of them! This past weekend my mom and Aunt Linda came out to the farm to help me forage for some persimmons after the first frost of the year and we were able to gather about 5 lbs of wild, native persimmons! But now that we found them, there’s one question to ask: What should I make with all these persimmons? Persimmons are nature’s gummy fruit, my friend and the possibilities are nearly endless for this forgeable fruit.