Friday, February 22, 2008

Obama should be this busy

You'd never know it from my laconic writing style, but life at the farm is getting really hot. Planting season is "like" tomorrow, we just took receipt of two gorgeous pregnant sows, large orders are sliding in for Trent's cheese, the cows are making milk with 2% more butterfat and the cheese aging room is beginning to look more like a meat drying room.

Frankly, we are taking on more stuff to do than I feel comfortable writing about. Eventually I'll get over my reticence to disclose projects that I'm afraid might be jinxed if I discuss them before they are really going. In the meantime, however, you will just have to trust me when I write that we are in full-tilt boogie mode. Or not.


Joseph Bayot said...

All of these pictures are so inspiring.

What are your recommendations for a first time aspiring charcutier (I guess that would be the word?)? I would love to experience the anticipation and excitement of charcuterie.

ntsc said...

1). Run don't walk, unless injured of course, to the nearest computer and order Charcuterie by Ruhlman and Polcyn.

2): Follow instructions.

If you can deal with loose sausage or patties you don't even need a stuffer, although you do need a meat grinder. The Kitchen Aide attachment works fine.

We don't buy sausage any longer, and I've been doing this about two years now.