Our selection of pork sausages gets an addition we haven’t had in stock for many years: a Cajun fresh style Andouille. All the spices are certified organic and of course all the ingredients are pronounceable and unrefined. This is a mildly spicy sausage, less spicy than the Mexican Chorizo. It has enough pepper to notice it, but not enough to leave anyone (except the most tender-tongued) feeling overspiced. It cooks easily and quickly in a pan, but we especially enjoy it grilled until the outside has a little crackly crust. Like a… Read More
We’ve had some close shaves with frosts and even a little snow this week, but it looks like the apples are going to pull through without any damage to the blossoms. Apples are blooming everywhere!
Five years ago I built a portable shade hut for the pigs when we had them in an open pasture. We stopped using that field for pigs, and the hut has been left sitting out in the field ever since. But after years of neglect, my plan for this Saturday afternoon was to strip off the metal roofing and reuse it for our chicken bulk feeders. Rachel sent me this picture today. Thunderstorms lifted the hut clear from the mud, tossing and tumbling it three hundred feet. So my project for this… Read More