by Mark & Jill Baker | Jul 28, 2009 | Green
back fatWe had the opportunity to process a Mangalitsa this past week. The meat was good–tasted comparable to a mature standard hog though this one was immature. What was impressive was the fat. Mangalitsas are, of course, prized for their fat, but until...
by Mark & Jill Baker | Jul 26, 2009 | Butchering, Green, Home Schooling
Home School Lessons from the Butcher Shop Education is part of daily life here. For example, Monday we were processing chickens. Sam got bored and curious at his station and started to dissect a chicken head. He brought it in to show me what he thought was the...
by Mark & Jill Baker | Jul 24, 2009 | Green
We were enjoying some sun after a rainy day and visited with the pigs. They’ve got a nice, big, “new’ feeder, so we wanted to see how they were doing with it. If burying one’s face in the “plate” is good, these guys are set! ...
by Mark & Jill Baker | Jul 12, 2009 | Green
Spelt macaroni & goat cheese with chicken, fresh baby greens salad, and bread with fresh strawberry jamThis is the time of year when we start to feel really wealthy. This week was a case in point. On Wednesday we had to process a 1/2 goat for someone, so we had...
by Mark & Jill Baker | Jul 11, 2009 | Green
This word has been stuck in my head lately. I finally looked it up. It has to do with the odd or faniciful, capricious and playful, having more to do with whim or caprice than with reason or judgement. Sometimes it seems that that simply defines life here on...
by Mark & Jill Baker | Jul 2, 2009 | Green
This weekend I got to spend some time with the pigs. Mangalitsa pigs, I found, are inquisitive but not pushy, friendly but not as aggressively so as pigs we’ve had before. They had “landmines” around, but not craters–they can dig but...
