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 | May 26, 2010 | Green
As I’ve said before, we’re not afraid to share what we know. Education is a part of what we do. Case in point is the Stuart Kunkle family. They’ve had gardens and animals before, but are starting over. They purchased a few Russian Boer weaner...
by Mark & Jill Baker | Sep 17, 2009 | Green
This week the three oldest have a unique opportunity. They are helping a largw local farm with its “farm days” tours. There are a number of informational stops set up around the farm. Schools then bring students for a tour, They learn about how a dairy...
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...
