So much catching up to do since my last post! When last we spoke, your intrepid farmeress had just taken her two pigs to the butcher. Everything went smoothly, and the following weekend we were able to pick up all of our fresh meat: chops, roasts, ribs, sausage, scrapple, etc. Both hogs dressed out at 180lbs hanging weight. Out of this we got about 220lbs of fresh meat, including 72 pork chops, four (of course) racks of ribs, 25lbs of sausage, one 17lb fresh ham, 20 roasts ranging from about 2.5-3.5lbs, and 50lbs or so of scrapple. In another week or two we’ll be able to pick up the other 3 hams and the bacon, which are all being smoked. The fresh meat just about filled my father-in-law’s car! We’ve tried both the chops and the sausage so far, and both were absolutely spectacular. The meat is so dark compared to store-bought pork; you can really see the difference in the way they are raised. Check it out!
While Avery and his dad were picking up the pork, his mom and I were on our annual trip to the NY Sheep & Wool Festival, aka Rhinebeck! We had a fantastic time shopping for knitwear, visiting the sheep in the breed exhibits, and spectating (but alas, not bidding) at the bred ewe auction. We have a great time every year, and this one was no exception. The fall colors were even more stunning than usual.
When we got back, autumn was in full swing at home. The pumpkins and squash are ripening up, although a little behind schedule for October 31 due to the early nibbling by deer. I did manage to scrounge up one fully orange pumpkin for a Jack O’Lantern, though, and by an incredible stroke of luck, it is absolutely perfectly shaped for the job! We carved it tonight, so it’s all set for tomorrow evening.
Next weekend we’ll be paring down the ducks to those we plan to keep for breeding next year, with the help of some friends and a borrowed chicken plucker. My friend Rabbit Darling will be there enthusiastically gathering duck livers and gizzards. If you’re curious about cooking with offal, you should check out this post for a very seasonal Dracula-inspired paprikash!