Hello, dear readers. Have you ever walked into your living room to find a house full to the brim of nine to eleven punks and six dogs? Have you ever come back from a post office errand to walk into your house during a homemade tattoo party? Have you ever taken a break from harvesting tomatoes to find yourself in the middle of an epic colored water balloon war? Have you ever done a podcast in the back of a van while drinking moscato straight from the bottle? Have you ever partied hard with so many of your closest friends all the while hosting three epic food events in one week? Then, my friend, you have not experienced the true Such and Such Farm. This has been our past month. This is our life and I wouldn’t trade it for anything. #sorrynotsorry
Sometimes the most eye opening experiences are also the simplest. If you live in St. Louis, you should know Lona’s Lil Eats. If you don’t know, then read on and prepared to have your mind blown. We had the pleasure of hosting Lona, Pierce and their family at the farm for a special experience. Lona wanted the opportunity to slaughter and butcher chickens and hogs like she did back in her tiny hill tribe village in southern China. When she said that all she needed was the animals and hot water we were intrigued to say the least. So on Monday afternoon, we got her all set up and we ended up learning all about her culture and her tribe’s butchering methods. And we learned just how much of a badass Lona really is. Our minds were blown.
We’re proud to announce that we now have Iowa Swabian Hall pork available for private sales! Read on for more information and how to order your custom, heritage breed pork!
This summer has been hectic. I know that I say that almost every single blog post, but it’s true. The summer has been crazy. The farm has been crazy. It’s always crazy. It’s a farm. We’ve had some huge projects going on this summer including the expansion of our rotational grazing pig pastures, a big ribbon gutter concrete pour over our driveway and the installation of our energy free irrigation system, just to name a few. Alongside those projects, we’ve had the weirdest summer weather ever. It rained the entire first half of the year, leaving our garden wet and confused… like spectators at a Gallagher comedy show. We (well… I) said a tearful goodbye to a few animals on the farm that crossed the rainbow bridge before their time. That was the most awful part of the summer. I can start the garden over again next year but I won’t be able to get our beloved animals back. I cursed Mother Nature and the farm for my pain. I was mad. But again, that’s farming. After I dried my eyes, I realized that there was still a beacon of hope… rather, a bacon of hope. Last week, we had five sows deliver 48 beautiful baby piglets. One of those mommas was my good friend, Amy Swinehouse. So this blog post is an open letter of thanks and gratitude to her.
Last week we talked about whole hog butchering. The whole idea of whole animal butchery is using every part of the animal that you can and letting virtually nothing go to waste. The only part of our pig that we didn’t use was the skin (we skinned it instead of scalding it) and hooves. There are things you can do with the skin and hooves, namely cracklin’s and… I don’t know, pickled pig feet? For this first time around we didn’t use them. But something we were very excited about using was the head for head cheese and pork stock. Oh buddy! It’s a twofer! Head cheese is awesome and it often gets a bad rap because it’s a weird name. Much like the very popular AMC Gremlin or Hoobastank. We’ll talk about the name in a second. I know there’s something called “head cheese loaf” you can get in the grocery store but let me assure you, that stuff is weird. Real head cheese is a delicious, rich mixture of fat and muscle with endless spice options. So let’s get on this salty meaty train and learn how to make authentic head cheese at home.
This past weekend marked four years since we moved to the farm. Not four years since we’ve been farming, because that first year was a lot of cleaning and moving. And honestly, we didn’t know what we were doing. But four years ago we started this weird journey. I remember sitting down by our creek and in our new house full of old people furniture from the previous owners and dreaming of what our life would be like in the future. We moved out here with the goal to be homesteaders; have a few chickens for eggs, a garden, maybe some livestock. Over the past four years we learned a lot, quit our jobs, started a business, expanded our garden three times, currently care for 100+ animals and met some pretty incredible people. We had some of those incredible people out at our farm this past Sunday to help us fill our freezer with delicious, heritage breed pork that we raised ourselves. In short, it was the best day ever. Oh, besides our wedding. Whew. That was a close one.
This week we took our first pig into the processor. We’ve brought other pigs into the processor for friends of ours, but this week was the first time we brought in one of our own. Another big “first” for us at the farm. When we first got our pigs last fall, we got 11 gilts turned sows that will be our forever mommas. Then we also got some barrows to raise up as feeder pigs. I knew this day would come, pasture raised craft pork is why we got into this racquet. Because responsibly raised heritage pork is delicious and amazing. And our breed, the Iowa Swabian Hall, is extra special and succulent. Raising hogs has been a great journey/comedy/soap opera during sweeps week and also a workout that’s better than any Richard Simmons’ VHS. God bless you, Richard Simmons. But it has also drummed up some emotions that I had never experienced as a farmer or a regular person. When people come out to the farm or even ask us about the farm, we always get asked similar questions when it comes to raising up pigs for meat, and I thought I would answer some of those questions here. Hopefully it will shed a light onto our experiences as hog farmers, animal lovers and also meat eaters and how it’s possible to be all three at the same time.
Two weeks ago, Dave, John and my dad undertook a bit of a daunting task. It was time to wrangle up and castrate all of the boys in our piglet group. To begin, we had to separate the mommas from the babies, which the mommas weren’t really a fan of. Then we had to round up each baby pig in their huts and castrate the boys, which they weren’t really a fan of. This involves a lot of squealing, biting and castrating, which we’re not really a fan of. It’s an all around great day full of sunshine and rainbows. Trust me, you don’t want to visit our farm on castration day. I don’t know why you would want to. While the guys worked efficiently like a professional pit crew, or the team that replaces Kim Kardashian’s plastic and robot parts when they go defective, I had the task of holding darling baby piglets after their castration. It’s a tough job. One of the last piglets we picked up was a girl that happened to have what looked like a large hernia. The boys handed her to me, while I held her close and transported her to a large dog crate until we could take further action.
Man, just when we had March figured out, it turns around and throws us for a loop. It’s brought us 75 degree days and 30 degree days all in one week. It’s brought us life and death, great opportunities and horrible mistakes. Basically, March just doesn’t give a fuck. Have you ever had one of those days or weekends where you look back on it and you have no idea what happened or what you did? Even though you actually were productive with your time? But for the life of you, you can’t recall what really happened? That’s what the entire month of March has been like. In addition to all of March’s shenanigans, our schedule has been incredibly hectic. Dave and the boys have been going up to Iowa, we have lots of construction/projects going on, and I have a house that is in the perpetual state of what seems to be a tornado disaster zone. Plus, we’re running low on our overwintered savings so money is real tight. So basically… Goodbye March! It’s been real weird. We’re ready for April.
Gather round friends, this is a story for the ages. All of the pig adventures we’ve had all rolled into one still couldn’t top what happened last night. This is a story of small odds, hope, denial, living nightmares, disbelief, kindness and small victories that turn into great ones. Truth is truly stranger than fiction, friends. And pigs really do fly. This is the ballad of Boarzilla.