Saturday, September 12, 2009

Last o' the lamb

I deliberately cleaned out our freezer Wednesday, in preparation for our annual-greet the-new-students smoke at the College. Our Center, Sustainability and Global Change, has one great advantage if you think about it: we study the food supply. One of the other profs bought a cider press, and we had smoked leg of lamb, pork kebabs and apple cider, with salads and chips (crisps).

All that remains in the meat freezer is fatback and pre-haggis (ground up lamb's organs). I have no plan to use either right now. I could use a gas ring outdoors to render the lard from the fatback, but I haven't used all the lard I made last year yet. Aimee won't use it in baking, and I prefer olive oil (the greener the better) for frying, so it's only good for my odd baking moments, usually biscuits, soda bread or the like.

Now it's time to go get the start of the new meat, our ex-pig Van, who is ready today.

Cycles of nature, cycles of nurture.

No comments:

Post a Comment

Welcome to our Farm Blog.
The purpose of this blog is for Aimee and I to communicate with friends and family, with those of our students, and other folks in general who are interested in homesteading and farming activities.

The earliest posts, at the very end of the blog, tell the story of the Great Farm, our purchase of a fragment of that farm, the renovation of the homestead and its populating with people and animals. Go all the way to the last post in the archive and read backwards from there to get it in chronological order.

After getting tired of spam comments (up to a dozen or more per day), I required commentators to be Google "registered users". You can write me at if you have a serious comment or question and are not a registered user.

Spammers -- don't bother writing -- there's no way I will post your spam to my blog. Just go away.