Prodigious Pigs

Prodigious Pigs

Mark and I spent some time out with one pasture of Mangalitsas recently.  I was reminded all over again of why I like these pigs. 1) They are not fazed by cold.             2) They grow well on all sorts of food. A year old blond looking...

Beef

Today is a beautiful, sunny day.  One of a precious few we’ve had this winter.  I’m riding with Mark on our way to drop off the last two of this year’s cows at the butcher’s.  We had six to do this year—our first grass-fed beef harvest in many years.  They’ve turned...
New Beginnings

New Beginnings

Merry Christmas from Baker’s Green Acres!  I hope this finds you enjoying the holidays and appreciating the Spirit of Peace that Christmas commemorates.  It has struck me many times over the past year that Christ is about peace, but he didn’t promise peace...
FAQ

FAQ

There was an exchange on facebook recently that we saw too late to weigh in on, but it brought up some questions that we assume other people had.  Actually they weren’t questions, but rather statements from folks that don’t know us and haven’t talked to us; however,...
Turkeys!

Turkeys!

It’s hard to imagine Thanksgiving is almost here.  The couple of inches of snow this morning make it more plausible, but it still seems like just yesterday it was swimming weather.  They say that happens when you get older, so maybe that’s my issue.  On...
Homestead Hog Harvest

Homestead Hog Harvest

Welcome to this class on how to process a hog from oink to ham.  This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use. Charcuterie is the art...

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