Where did the year go? Seriously. Someone please tell me what happened to 2014. This has honestly been the most amazing year for us, personally and business..ly. (What?) And now it’s time to look ahead! I have no idea what 2015 has in store for us, but we’re going to keep going with this great momentum and set the bar higher for ourselves. This New Years I’m taking a cue from Jack Spirko who is the creator of the website 13 Skills. The idea of this website was to inspire members to learn 13 new skills in 2013 to strengthen their self-reliance or self-confidence. For 2015, we’re selecting fifteen skills that we would like to accomplish either personally or through our farm.
It’s all been leading up to this moment, my friends. We got the goats, we built the barn, then we got some more goats. And now it’s time to (finally) breed the goats for the first time. I sat down with Judy Garland and Liza Minnelli and gave them “the talk.” But I wish someone would have given me the talk. Wait! No! Not THE “the talk.” The talk about scheduling goat breeding, what to expect when breeding goats for the first time and then the consequential cloud of goat math that has been following me around for the past few days.
There are some pivotal points in farming that you just always remember. Your first garden harvest. Your first freshly laid chicken egg. The first baby born at the farm. Your very first dollar you made. The first time you harvest an animal. And your very first massive livestock escape and consequential heart attack. Oh yes, it will happen. And you will pee your pants. We’ve had an interesting weekend with our sweet, darling pigs. One that involves wrangling, road trips and a little night time trickery. Let’s start from the beginning, shall we?
A few weeks ago I professed my love of persimmons and made homemade persimmon vinegar and vodka infusions. Well, since then I’ve been saving up all the persimmons that I’ve harvested and put them in the freezer. This past weekend, I defrosted them to find a gooey, sticky glob of persimmon mess. But that’s not a bad thing, in fact it’s perfect for making persimmon purÃ©e, the basis of basically all persimmon based recipes. Muffins, cupcakes, jam, butter and homemade persimmon ice cream!
I’m going to get right down to it. I’m talking about making homemade marshmallows, people. Home. Made. Marsh. Mallows. It’s about to get real. Let me back up a little bit. This year for Thanksgiving I was in charge of bringing the sweet potatoes and a pie. We all know that the best part of the sweet potatoes is certainly not the sweet potatoes, it’s the gooey, messy, sweet morsels of heaven on top. Duh! But for real, the best part of anything when it involves marshmallows is ALWAYS the marshmallows. Hot chocolate is nothing if not a hot tub for mini-marshmallows. A s’more is given that soft, velvety (sometimes chard) texture when marshmallows are added. It’s the best. Everyone knows that. But I digress. This year I really wanted to step up my culinary game for Thanksgiving. So why not go for gold and make homemade marshmallows for the sweet potato casserole topping. Not only are they great to bake with, but they make an impression addition to the dessert spread and make wonderful homemade gifts.