For Thanksgiving dinner, we celebrated our year on the farm with many local ingredients:
- Goat Milk
Goal for next year: Add brussel sprouts, parsnips, and carrots to the list.
Over the summer, we’ve been freezing crops as they came in, but didn’t have a good method for organizing or tracking what we ended up with.
Which, surprise, resulted in a tangled mess of frozen bags in our chest freezer. So this evening we pulled everything out, hauled it to the living room, and sorted and catalogued it for the winter.
Final Count from our garden:
6 bags of spinach
3 bags of kale
1 bag of turnip greens
5 bags of roasted squash
6 bags of peas
3 bags of sugar snap peas
2 bags of grated beets
6 bags of chopped beets
2 bags of green beans
5 bags of broccoli
1 bag of corn
6 bags of edamame
4 bags of pesto
1 bag of tomatoes
1 bag of tomato paste
We don’t actually eat a lot of meat here on the farm, since Talina is vegetarian, but I managed to put this plate together for myself tonight. Everything on that plate was grown here on the farm, including the turkey.
On Sunday, after Sunday Brunch, we had our first slaughter on the farm. One of the turkey hens had somehow wounded herself, and over a few days she went from limping around to just sitting in the pasture sadly meeping, while her fellow turkeys just ignored her. She wasn’t able to eat or drink, so we knew it was time to let her go.
Since we are feeding the turkeys a diet of Scratch and Peck Turkey Grower with an addition of fish meal, one of our concerns has been that they might be taking on a bit of a fishy flavor. Having to butcher this turkey early was a good chance to check to find out whether this was actually the case.
I somehow failed to take any photos of the actual butchering process… but allow me to say that if we do this much more often, a feather plucking device would be a reasonable investment. SO MANY FEATHERS. And she was obviously much smaller than a traditional turkey would be at slaughter time. However, when we got her open, it was clear that she was ill beyond just the limp: her liver was green (it should be pink)!
Having just lost Colin a week ago, it is an interesting experience to have a death on the farm that was planned and intentional. The two, so close together, are a good reminder that life and death are always right there competing with, and benefiting from, each other.
We got around to picking cherries this weekend, using the pickup truck bed as a handy ladder. One of our trees produces super tiny cherries, but we found another stand, closer to the well in the Neutral Zone, that has larger and equally delicious fruit.
I made a truly terrible cherry pie (note to self: must improve pie crust skills), and a really good cherry cobbler for the wheat-free group.With a bit of pruning, we might actually be able to harvest decent cherries regularly!
No, Frank, not THAT kind of pruning…