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...
by Mark & Jill Baker | Jan 5, 2011 | Green
On Christmas Eve and New Year’s Eve we received the best presents a pig can give: piglets! Two of the blond Mangalitsa sows had litters. They have proven to be good mothers. They are in loose stalls with deep straw bedding. The room is insulated and stays...
by Mark & Jill Baker | Dec 12, 2010 | Green Acres
This snowstorm has us all excited about skiing, snowmobiling, and sledding. The animals just hunker down, though. The sheep are cruising the garden for leftover goodies. I had to rescue the remaining brussel sprouts from them–they preferred those to the...
by Mark & Jill Baker | Dec 8, 2010 | Green
The kids, as in generations previous, are cheering for the snow. They’ve got a few sleds out. They’re checking the ski reports since they invested in season passes this year. They complain about how hard chores are now. All is normal and well. The...
by Mark & Jill Baker | Nov 23, 2010 | Green
Silly me. I thought that once Pigstock was done we’d have a lull in which to catch our collective breath and prep for deer rifle season. Silly me. The week after our Mangalitsa pig fest was spent cleaning up and catching up. We had a fairly large batch of...
