by Mark & Jill Baker | Oct 27, 2012 | Butchering, Chickens, Education, Fun, Learn how to butcher, Mangalitsa, Organic Farming
Any One Can Farm Classes Education is a significant part of what we do, from informal consults over the phone (“how do I know if my chickens are ready to butcher?”), to conversations on the farm, to work study learning. This weekend kicks off a more...
by Mark & Jill Baker | Oct 11, 2012 | Charcuterie, Education, Mangalitsa, Pasture Mangalitsa, Pasture Raised Pork
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker, farmer, and Aaron Butts, Executive Chef of Joseph Decuis restaurant where...
by Mark & Jill Baker | Oct 23, 2011 | Green
Yesterday we worked at emptying the garden. The cold mornings that make the cookstove feel so good in the mornings have also meant the end of most of what was left in the garden. We left some of the cold hardy plants: brussell sprouts, swiss chard, turnips, and...
by Mark & Jill Baker | Feb 8, 2011 | Green
Charcuterie is the art and science of preserving meat. Very often it’s used in association particulary with cured products like salami, prosciutto, etc. though any type of sausage is included. We’ve dabbled with charcuterie some and have learned from...
