It’s official, spring has finally sprung at the farmstead! The fields are mostly melted out and the creeks are raging full, the grass is beginning to pop, and the trees are budding, too!
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I promised I was going to be back with another recipe to showcase our delicious meat and this week I am excited to share one of our favorite lamb recipes with you!
Are you ready to fall in love with lamb? Yes, no…maybe so? If it’s not a resounding YES! from you, I am ready for the challenge of changing your mind. Did you read that journal post where I talked about my “dislike” for lamb meat a little while back? If you haven’t, you should go give that post a read.
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Wow. I can’t believe it’s the first day of 2023 today. Honestly, I know I’m a broken record when I say this every year, but so much happened in 2022!
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With summer here and a freezer full of meat chickens ready for summer dinners and barbecues, I thought it was the perfect time to share a few of our favorite tips and tricks for breaking down a whole chicken and how we get the most out of a whole chicken.
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Whew! This year was a big one for us. The list of things we did and accomplished and moved and rebuilt is nothing short of mind-boggling- which is much of the reason why you haven’t heard from me in several months. Jack and I were talking this week about all we have done and everything that has happened in our lives this year and came to the conclusion that short of getting married and having our first baby, this may have been the craziest and busiest years of our entire lives.
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I’ve attempted (over the last several years) to eloquently and succinctly describe my beliefs and feelings about being a meat eater. I didn’t grow up eating local meat. To be honest, I don’t ever recall a moment when I even thought about the meat on my plate, other than I thought it tasted good. It never once crossed my mind as a kid or teenager that I was eating an animal that was at one point alive. I mean we know this right, that meat comes from an animal, but I don’t think we really think much about it. And I think this is something a lot of meat eaters have in common.
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Well hi there stranger!
It’s been a minute (how has it been 6 months since I last shared with you all?!) and I can’t quite grasp how time has flown so fast! Last time I posted I was busy prepping turkey dinner for Thanksgiving and nowadays I’m busy feeding baby turkeys-how’s that for full circle?
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With the arrival of cooler temperatures and farm tasks slowing down, this will be the last weekly Farm Journal Friday post of the season. But, don’t worry! I will still post to the Farm Journal as we have exciting things happening on the farm (and maybe as I have some tasty, made from scratch recipes to share?!) and will pick-up Farm Journal Friday weekly posts again in the spring as we get busy again.
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This week on the farm, I had the privilege of reconnecting with old friends, and connecting with new ones. Lately, I have begun to realize, that as much as farming is about taking care of the land and connecting with it, it is just as much (if not more) about taking care of people and connecting with them.
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This week on the farm has been a whirlwind. The season change has abruptly shifted our focus and we are trying to get as much done as possible before winter arrives.
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