Some really swell stuff happening at the farm this week.
Trent and the crew have been busting hump getting the fields ready to receive seed for the new growing season. Today two people spent about four hours cutting seed potatoes. I'm not sure how much is actually in the ground yet, besides onions, and perennials like strawberries.
The new chickens are starting to lay eggs more often and we have started to keep an "egg log" to keep track of how many eggs we are getting from them each day.
We harvested three new salami that were hung between 3 and 4 weeks ago. I'll post pictures of them soon, but suffice it to say that 2 are from completely original recipes and the third is a Tuscan style salami from MichaelRuhlman and Brian Polcyn's super-duper excellent book "Charcuterie."
And...the Berkshire hog leg that I put up in salt 26 days ago was today ready to hang and ripen into prosciutto. I'm finding this a little hard to believe but this ham is going to hang in the aging room for at least a year before it's ready to eat. I thought I was used to slow food, but this is much slower than anything I have ever tried to make. I've planted trees that I knew were going to take longer than this ham is going to take to mature. But I've never "cooked" anything that required anywhere close to the amount of time that this is going to take to become edible.
I'm sure I sound overawed. Anyway, I hope I get to make many more of these.