Saturday, July 14, 2012
Thursday, July 12, 2012
- Cut them in half lengthwise
- Take out the yolks
- Mix the yolks with a few household goodies
- Put the yolks back
- Sit back and watch the kids devour them!
Thursday, July 5, 2012
A friend and fellow farmer had a dilemma. Buster was an old pig- 7 years old if I have my facts straight- and it was time for him to go. The butcher, however, would have no part of him. A pig that old is only good for sausage, and our friend was not in the habit of processing hogs himself, so he offered him to us in lieu of burying him in the back field. We accepted.
Sadly, once the skin is off a pig, the clock is ticking. Yes, the meat is served well by resting a few days, but after that it is a race against spoilage, especially with an animal this big.
All was going well until Mr. Farmer had a car accident. He was not injured, but the car was totaled. Since we only had the one vehicle everything was put on hold, including the making of sausage, until the transportation issue could be handled. So, while Mr. Farmer scouted an alternate vehicle, I spent my day off alternating between calls to the insurance company and packing the already boned meat into freezer bags for longer term storage.
Once again my enemy, Waste, has been thwarted. YAY ME!
Sunday, July 1, 2012
Concord grapes are fairly acidic and very seedy, and therefore not great for snacking. In the past we have made wine out of them, but Mr. Farmer was not in the mood. Many years ago I made jam and jelly, but there was a recent coupon/sale combo that resulted in this:
|There are 16 of These|
So, having what appears to be YEARS worth of concord grape jam and jelly in the house, for thirty cents per two pound jar, which is less than what the glass alone would cost me if I made my own, it just didn't make sense to make jam. But I remembered my attempt at jelly when Young Master Farmer was just about two years old. I did something wrong, and the jelly didn't gel. The result, however, was a delicious syrup that we enjoyed on pancakes and waffles and French toast. Syrup made a lot of sense.
Concord grapes are very seedy. Those seeds are stuck really well to the flesh of the grape, and removing them is a chore. The seeds also have a fairly strong flavor, so you have to choose your battles when removing them. Cooking them will impart some of the seed flavor into your juice, but removing them raw is a lot of hard work. I chose to take the easy road this time and cooked the grapes whole (seeds, skins and all).
|Of course if you want to cook a bunch of THESE...|
After picking through all the stems and leaves, I washed the grapes thoroughly and simmered them for a couple hours. As they cooked, I mashed them in the pot and stirred them so that the seeds broke loose. When they were done, I was finally appreciative of this weird seive that Mr. Farmer has always insisted was important:
|This worked SO well!|
|I had to do almost NOTHING to get down to just seeds!|
|Look at all that beautiful juice!|