KJO Farm Nov. 13th update...
11/13/2009 8:22am by Karen Biondo & Joe Walling
Every year we raise a few pigs. One for us and a few for you all. (Forgive me to those of you who do not eat meat.) They are delightful animals to raise. It surprises me every year how much I enjoy their company on the farm and how easy it is to harvest them when it is their time. They are friendly, curious, hilarious and delicious. They demanded their pats and scratches from us like a kitten rubbing around your legs. Imagine 3 200 pound kittens rubbing around your legs! This year we opened up a new 2 acre pasture and they busied themselves rooting up blackberries, hawthornes, baby alders and whatever else is interesting to a pig. They also ate their share of plums apples and over ripe peaches and whey from my cheesemaking.
They made themselves a cave among the scrub brush and I would find them there at night, lined up belly to back with each other like pigs in a blanket.
And now they are cut, wrapped and stored in Sandy's Burton Mercantile freezer lockers waiting for you to be roasted, pan fried, sauteed and baked. The store is closed until the 17th, and then I will inventory how much of what cuts we have to offer.
Prices will range from $10. - $15/ pound depending on the cut.
There is lots of sausage, both breakfast and italian. There are roasts, hams, ribs and chops. And yes, there is some bacon. Only so much. I keep looking for the pig that will be 100% bacon! There also are only so many chops and roasts in a pig, so please keep that in mind as you make up your wish list.
After I inventory how much of what we have, I will email you a list and prices.
I have made apple sauce form our big, old King apple tree and will have some jars available to go along with your pork dinners.
In the meantime, we have some fresh cheese in the fridge along with yogurt.
There are lots of squash and pumpkins also.
There will be more beets out next week and some beautiful red, spicy cabbage.
One of my favorite winter salads is red cabbage, carrots (Plum Forest has the BEST), raisins, apples and a bit of cinnamon with salt, pepper, a plain oil and cider vinegar. yum!
Let me know your interest in pork and we'll talk soon.
As always, ever so grateful for your support!
Karen
gettin my ear.JPG
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