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Charcuterie Challenge July: Emulsified Sausage – Black or White?

15 Jul

“Stop singing!” I said to my son, exasperated, calling from the office over the raucous (false) tenor bouncing and echoing off of the pine ceiling obliterating all semblance of creativity or rational thought, for those of us forced to listen to Jack, anyway. Was he an opera singer in a past life? I’ve never met anyone with such a call to wail indecipherable words out with such abdominal abandon. He also sings to annoy his sister, which was the case today so I felt somewhat justified in cutting off the “music” even with the nagging irony that we ENCOURAGE singing most of the time. Parenting…always a new challenge – and the issues are never black or white.

Which brings me to the Charcuterie challenge, black or white? Though I did not follow the apprentice or charcuterie challenges, I was compelled to ask blanc or noir regarding boudin. After some quiet time away from the “opera”, I decided I really wanted to try both of the boudins. The choice though for today was obvious, blanc, as in Boudin Blanc. Why? Because I have eggs, lots of free range eggs, even with a hungry fox out there chasing hens this morning right past the LGD’s. The fox, skinny and desperate was not afraid of the LGD’s or me, until I turned the Dane out. Funny that Lucy, the Dane scared the fox away just by her presence but didn’t see the fox, as she was otherwise too busy chasing doves, again,…sigh. At least she leaves the chickens alone.

Boudin Blanc would also work since I had pork shoulder from the farm, chicken breast from the farm, and spices and milk (local) on hand for this intriguing recipe. Though I also have that elusive ingredient for the Boudin Noir as in “Boudin Noir with Apples and Onions” the ingredient that makes the sausage distinctively noir “on hand” on the farm… no one around here is up to procuring said ingredient right now. Nuff said.

We got home mid-day after some local shopping, ready to start up our fabulous sausages. But before we eat, our farm eats. So as we walked the farm, doing the regular afternoon water and welfare checks prior to feeding, we heard a strange noise from the woods where some of the pigs are kept. A baby piglet noise… As Sophie and I got closer, we noticed that there was a strange looking but very small, very dark animal in the pen with Wally, Roselle, Willow and Dixie. Hmmm. It squealed again, jet-black and wobbly, raising a ruckus with Dixie (the alpha) who was investigating, this little newborn piglet caused Dixie to promptly direct the other pigs away, leaving Willow, the momma, alone to labor on.

Goodness, more piglets! These were a surprise… 6 born today, 4 boys 2 girls. The little black piglet is a girl. She was obviously the first-born and most sassy! I sense trouble with this one… she’s already been investigating OUTSIDE the enclosure only hours old, she’s got attitude.

With an unexpected piglet delivery crowding out our evening (we wanted to be there, just in case) we started sausages late but we were ready this time, we had organized and prepped, and all of our machine parts were pre-assembled with our grinder, and our food processor (which gets used daily) was sparkling clean and ready for action.

Here is how my little Pavarotti and I made Boudin Blanc:

We ground the 1 inch cubes of pork and chicken breast through the meat grinder, then added the ground meat, salt, pepper and Quatre Epices into the food processor. We added the remaining ingredients per the instructions in the Ruhlman Charcuterie book. After a quenelle check, we added a wee bit more salt, stuffed the meat into the casings and poached the sausages. They were ready to partake in this evenings entrée.

Boudin Blanc with a Beet, Amaranth, Cucumber Chopped Salad and Yellow Squash with Red Onion, Basil and Garlic.

It’s summertime so we’re trying to balance out this rich sausage with a light, beautiful purple salad and fresh yellow squash sauteed with onions, basil and garlic.

Beet, Amaranth and Cucumber Salad:

1 Cup Purple/Red Amaranth leaves roughly chopped (use only the smallest leaves)
1 large bunch or 8 small peeled finely chopped beets and beet greens (process with metal blade)
2 medium sized pickling cucumbers, peeled, seeded and chopped
1 bunch flat leaf parsley chopped.
½ Cup Walnuts chopped

Dressing:
1 heaping tablespoon of good quality stone ground mustard
2 teaspoons honey
1 tablespoon olive oil
Splash of apple cider vinegar
Fresh Thyme, leaves only, chopped
Salt and pepper to taste

Combine the first 5 ingredients in a bowl. Whisk together the dressing ingredients in a small bowl or shake up in a mason jar. Add dressing to the salad and serve (this salad can be made a few hours ahead of time, the flavors will develop).

Yellow Squash with Red Onion, Basil and Garlic.

4-5 meduim yellow straight neck squash sliced
½ Red Onion Sliced
1/3 Cup packed Basil sliced into very thin ribbons
3 cloves of garlic minced.

Sautee red onions with yellow squash until al dente, about 3-4 minutes. Finish the dish by stirring the basil and garlic into the hot squash. Serve immediately.

Brown Boudin Blanc sausages until re-heated (they have already been poached to an internal temp of 160).

This meal was delicious.  All of the produce  ingredients in the salad and squash were picked the same day and were bright and sweet tasting, a perfect compliment to the nutmeg and cinnamon in the sausages.  If I were to serve this in the winter, I would serve the sausage with mashed sweet potatoes and a simple radish salad.  This recipe is a keeper, the kids loved it!

I have fond memories of “Blood Pudding” (similar to Boudin Noir) a cow or pig blood pancake that I used to enjoy a long time ago served up as an entrée during elementary school lunch – in Stockholm Sweden, while my family lived there on sabbatical.

When evaluating recipes for the challenge, I was tempted to go for it with the Boudin Noir, it has been on my mind because of my childhood experience. My courage was bolstered after a chance meeting with a woman from Sweden, named Maria during a gig downtown when my husband played with Todd Bolton a few Sundays ago. We started talking after the show and the discussion quite quickly turned to Blood Pudding. I had been interested in researching the dish and thought she might have some insight regarding the name, etc. She was very helpful. Perhaps if I see her again downtown I can enlist her help in making some, they have just moved here from Austin and her husband is a singer…

Nothing around here is always either black or white. Parenting, cooking, animals – except maybe today when it comes to sausage and newborn piglets… Thank goodness for shades of gray!  And the Boudin Blanc was fantastic…I mean really, look at the ingredients, how could it not be?

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Haying in July

7 Jul

This is one way to mow the lawn in Middle Tennessee.  The other way involves cows.  Either way, it’s ultimately food.

Range chicken garlic scape cilantro pesto sausage with chickpeas and beet greens

15 Jun

A friend of mine from high school contacted me via facebook back in February about moving to Nashville. She had several places in mind in North Carolina but was also considering Tennessee. She was interested in hearing our thoughts on Nashville since we had recently relocated here.

After a few e-mails and phone calls we reunited downtown at Tootsies over a few cold drinks and some good music and caught up over the past two decades (ahem, +). After visiting North Carolina and looking at employment options, etc., our new/old friend e-mailed to let us know she had decided to move to Nashville. We were thrilled!

Once she got here, I showed her some of the sights in Nashville. Since I had to pick up hog casings for sausage so I could make my June Charcutepalooza submission, one of the places we visited was the Butcher Supply store. It was quite the adventure.

Our new/old friend has read our blog and was intrigued by the Charcuterie challenge along with the recipes and the farm food. Since the sausage stuffing challenge was due on the 15th, we invited her to help us with the sausage making last Sunday, June 12th.

We started the afternoon off with a farm fresh shaved (we used a potato peeler but a mandolin would be better) beet salad, mixed with fresh squeezed lemon (or lime) juice and chopped parsley, a palate cleanser and supposedly a precursor to the evening. This salad is simple and delicious. A customer who bought some beets from our farm gave me this recipe last summer. It’s one of our favorite starters.

We had all kinds of plans including making pesto (which we accomplished) and subsequently the chicken pesto sausage (left for later), having a light lunch at home and then heading out to one of our favorite people watching venue’s, Puckett’s in Leipers Fork then back to the farm for dinner.

Well, the conversation and people watching was incredible and the day got away from us. When we finally got back to the farm from Puckett’s we had not started the chicken part of the sausage and dinner was not (even close to being) ready. However, we all pooled our skills and rolled back our sleeves to stuff sausage for the first time (even with a key component missing on the stuffer). This was a big mistake and the end product was a colossal failure. Instead we made a pasta sauce with the ground chicken and pesto mixture and had a late chicken pesto pasta dinner. It had wonderful flavor.

And we learned what NOT to do in our trial sausage making run. First, have ALL the parts for your meat grinder/sausage stuffer ready and re-read your instructions. Here’s how to do it right:

Cut the white and dark meat off of 2 (*humanely raised) chickens leaving the wings on the carcasses(save the carcasses for making soup later) put the boneless meat in a plastic bag in the freezer for at least a half an hour, you will want it almost frozen.

Prepare pesto

Soak casings for the amount of time specified on the package.

Run the chicken meat through the meat grinder and mix with the pesto. Run the meat/pesto mixture through the grinder again to make sure it is completely mixed with the pesto.

Remove the extruding piece from the grinder and add the stuffing arm (we have a manual grinder).

Make sure the stuffing arm has been sprayed with oil per Mrs. Wheelbarrows post about stuffing sausage…very important. Stuff sausages and cook or freeze, they will keep in the fridge, but only for a few days.

We decided to cook our sausages on a roasting pan in the oven at 400 degrees for 30 minutes (or until done).

To accompany our sausages, we looked to the garden. Garlic, beet greens and parsley appeared gorgeous and tasty, all perfectly fresh. We also had some left over cooked chickpeas from making homemade hummus a few days ago.

Beet greens and chick peas.

2 cans or 3 cups pre-cooked chickpeas
Large bunch of beet greens, chopped
5-8 cloves of fresh garlic, diced
bunch parsley, chopped
3 Tbsp olive oil or coconut oil
2 Tbsp whole grain dijon mustard
salt and pepper to taste

Saute greens, garlic and parsley over medium high heat  in oil until wilted (about 3-5 minutes) add chickpeas, mustard and season with salt and pepper to taste.

Serve sausages and chickpea/greens with a dollop of whole grain dijon mustard and if there is any leftover pesto, add that to the plate as well. Though the pictures don’t do it justice, it was incredible.

Our new/old  friend was not with us to enjoy the successfully completed chicken pesto sausages… however, there are some in the freezer for next time we see her!

*We know beyond a shadow of a doubt that these chickens enjoyed life in all the chicken ways that chickens will – given the opportunity to range completely without constraint on pasture and in the woods (with the protection of Livestock Guard Dogs). And when it came time to grace our table, the end was quiet, calm and a sincere apology was offered. This is the most humane end we currently know of. If there is a better way, we’ll find it, as the processing of a chicken is no fun for anyone. How do we know these chickens enjoyed this life and met this described end? We raised them and we processed them ourselves.

Jambalaya

5 Jun

Todd and Preslie Bolton, talent sure runs in the family.

A ripe tomato and the dog days of summer.

4 Jun

Our first ripe tomato of the 2011 growing season! Never mind that it was started indoors in November and the variety is called “Glacier”.

Glacier is a smaller tomato that packs good flavor and is a fine producer.

Although there are many more tomatoes planted in the ground here at the farm (last count 192), Glacier is always the first to produce (well, since we started growing it last year, anyway).

Our rescued Dane, Lucy witnessed our first ripe red tomato of the season too, but really doesn’t care much about tomatoes…

She’d rather just hang out in the shade with her human pal Sophie, getting lots of pets and attention.

Which makes it difficult to do things like weed and tend the garden…

On farm, all farm breakfast…

15 May

This morning we rushed to finish chores and make breakfast in order to get downtown for a Mr. Pink Guitar gig on Broadway with Todd Bolton. We’d originally planned an obligation free Sunday for our breakfast sausage-making for the Charcuterie Challenge/Charcutepalooza the apprentice challenge this month (due today – nothing like waiting until the last minute…). However, Mr. Pink Guitar got a call late last night to fill in for the Sunday show, as the other drummer had canceled. So suddenly our Sunday was wiped out. Ruh, roh.

Waking early, we opted to divide and conquer. Mr. Pink Guitar and Jack finished the morning feeding chores while Sophie and I harvested tatsoi and collected eggs.

Oh, and herbs,

Tatsoi on the right, Napa cabbage on the left, onion “companions” interspersed:

We’d hoped to harvest our February planted fingerling potatoes…but alas they were not ready. So, no starch today for breakfast. With feedings done, we cubed our pork, chopped herbs and sprinkled seasonings;

ground our sausage;

Cooked the patties; wilted the chopped greens in sausage drippings (yes, the tatsoi has a few bug nibbles, we don’t spray insecticides).

fried up some farm fresh eggs;

And ate the most delicious, satisfying and nourishing breakfast ever. No kidding.

All of the ingredients came from our farm except the balsamic vinegar, butter (local) salt and pepper. That, my friends , feels like quite the accomplishment. Mr. Pink Guitar wants me to do a post on how hard the work is on a farm, how it is every day work that is a labor of love and costs a fortune. He’s correct but that stuff is boring.

So as I sit downtown at Layla’s Bluegrass Inn on Broadway, writing this post, worlds away from the farm, my gratitude for the animals, vegetables, hard work and time it took to bring this incredible food to the table is a bit overwhelming. The brick walls of the venue, the worn plywood floors, the tiny front window stage and music reverberating around my head and through my core inspires me; but the farm food sustains me.

My friend Farmer Joe always shares words of wisdom whenever he delivers hay to the barn or when I see him at the elementary school where both our kids attend. He tells me stories about hog killin’, making lard, the design of their scalder (it was set in a hill) how it was an event for multiple families and brought the community together. He says… “we ate really good for being such poor people”. Joe is one of the smartest farmers around, we’re lucky he shares his stories, insight and wisdom with us.

And he’s right, the food is so undeniably delicious, it doesn’t seem fair. If you want access to the freshest ingredients, meet your farmer, lend a hand, help out, the rewards are immeasurable.

Sausage recipe: (Adapted from Mrs. Wheelbarrow’s breakfast sausage recipe)

1 Pound Chopped pork (we used what would be pork chops along the back bone from a primal cut) so there was already a lot of fat on the meat
1/4 Pound Pork fat (see primal cut reference)
1 small bunch sage
1 small bunch oregano
1 small bunch parsley
1 small bunch thyme (no stems)
2 Tablespoons balsamic vinegar
1 Generous shake of kosher salt (be liberal if you like salt)
Many grinds from the pepper grinder (you decide)

Mix all ingredients together and grind into sausage. We used a manual meat grinder.

Form patties and fry in lard until browned, flip and repeat. Wilt the greens in the sausage drippings, remove and then fry about 6-8 farm fresh eggs in a little butter.

Enjoy!

Like a,…a bull in a china shop?

4 May

Our steer is currently living in our back yard (Roselle kicked him out of his stall in the barn) and he’s now paired with the goats, of whom he’s reluctantly beginning to acknowledge as his current herd. He thinks goats are weird and stinky. He’s right.

We keep them in a rotational grazing pattern to mow our lawn because it’s free food and well, the real reason is that our mower is broken. While necessity may be the mother of invention, lack of a new mower is the mother of cow plops in the yard. We’re going “green” in our lawn care operation and did I mention it’s free cow/goat food? Never mind, it’s a big yard.

However, “Cowie”, our once bull-calf, now steer who we refer to using endearments of female bovine terminology (immediately belying our city roots to county folk) is allowed to roam around while we relocate our goat/steer tractor, (the goats stand tied, they cannot be trusted – they eat fruit trees). We took a lunch break and Cowie decided to check out the kitchen garden “greenhouse”.

YIKES! Nobody panicked except me, a completely normal reaction after being trained in the unexpected/unpredictable flight response of and by equines, I s.l.o.w.l.y walked over to the doorway (well it will be one someday, anyway) and…got no reaction. He didn’t even eat or trample the vast array of lettuces, chicories, chards, Bulls Blood beets (ahem) or radishes. No bull in a china shop here.

We love our Cowie. His name is T-bone. I wish he were a heifer, because then he would get to “stay” and give us milk. Mr. Pink Guitar is adamant that we have to eat him. I want to train him to pull a plow, in which case he would be considered an “ox”. He is 7/8 Simmental, very gentle and easily trained. I will have to work on this topic with Mr. Pink Guitar.

When we told Farmer Joe about our bottle calf, he just shook his head and reminded us of what we already knew; that this calf will be with us for a very long time, until he dies of natural causes – right here at Pinkguitarfarm…

One day we will be “real” farmers, until then, our motto is: fake it ‘til you make it. Or not, we really like our brisket…

Jack’s version of “Mama Tried”

1 May

Farmer Jack kickin’ it old school with Todd Bolton and his band Sunday afternoon at Layla’s Bluegrass Inn, singing his version of Merle Haggard’s Mama Tried, downtown on Broadway, Nashville, TN.

Pastrami or Corned Beef? Either way, it’s delicious!

28 Apr

We’d purchased a half cow and as I unloaded the packets of meat into our freezer from my giant ice chest (beer cooler is the proper nomenclature hereabout) I came across the brisket.  While providing cutting instructions to the butcher, I mentioned that I was especially interested in a nice center cut brisket because I wanted to make pastrami.  She thought that was interesting and I ended up with a nice, fatty, well-marbled hunk of beef, perfect for pastrami.

I’d already brined, simmered and roasted corned beef and was so impressed with the results that I had to try pastrami and learn more about these two methods of preserving the same cut of meat.  What’s the difference?

Well, using recipes from the Charcuterie book the brines are a bit different, the pastrami brine contains more ingredients, it sits in brine for less time and is hot-smoked (best if done for a long time slowly getting up to temp) versus simmered on the stove as is the corned beef.  Along with the hot smoke, the pastrami is covered in a coriander/pepper crust and prior to eating, it should be slow roasted in the oven at low heat over a water bath to reheat and re-hydrate it.

Heck yeah, we made Reuben’s!

Recipe for Reuben Sandwiches:

Rye bread
Sauerkraut
Russian Dressing (see recipe below)
Thinly sliced pastrami
Swiss cheese

We slathered the sliced bread on one side with butter placing it face down on a preheated pan.  Stack the cheese, pastrami, sauerkraut as thickly as you’d like and put a nice dollop of dressing on top.  I added another slice of Swiss cheese to melt into everything and hold it all together.  Top with another slice of bread, buttered on the outside.  Grill sandwiches to a light brown (mine were too dark but still very edible).

A neighbor of mine has perfected homemade caraway rye bread and also ferments cabbage to make his own sauerkraut.  I might be able to talk him into making some Swiss cheese too.  I hope to visit him and write a post about all of the wonderful food he creates…  This guy is an expert Breadmaker and Cheesemonger.  Maybe if I make some more Pastrami he’d be willing to trade for some bread and cheese… This is the beauty of eating locally and getting to know all of your neighbors!

Russian Dressing adapted from this recipe: http://www.foodnetwork.com/recipes/the-best-of/zingermans-reuben-sandwich-recipe/index.html

1 Cup Mayo
¼ Cup Crystal Louisiana Pure Hot Sauce
2 Tablespoons Sour Cream
½ small red onion minced
2 Tablespoons sweet relish
¼ Cup chopped flat leaf parsley
1 Tablespoon prepared horseradish
A couple of shakes of Worcestershire sauce
A squeeze of lemon

Salt and pepper to taste

The ability to source quality meats (humanely raised) allows the freedom to make all kinds of amazing preserved food that prior to joining the Charcuterie Challenge I may never have tried.  The rewards are hugely empowering and the flavor is hands-down amazing.

Once you try the recipe, it’s easy to play with the spices and flavors to your own taste.  I never thought I could make pastrami or bacon and now that I have the know-how it has opened up all kinds of possibilities in my kitchen – no longer am I dependent on the deli…  And as they say, if you start with the best ingredients you will end up with the best food.  To that end, learning to make my own pickling spice is next, I have a feeling I’ll be using a lot of it this summer.

Heritage piglets, heirloom seeds. Happy Easter!

24 Apr

Though we have not slept in for eleven years (kids) our morning started more gradually than it should have. Mr. Pink Guitar ran a hay/mulch errand, meeting up with Farmer Joe, one of our kindest farmer friends who offered to give us rotten hay rolls for the garden. Free mulch, what’s not to love about that?

Mr. Pink Guitar indicated that he would do chores when he got back, so the rest of us drifted around sleepily making breakfast, reading and starting seeds. Mr. Pink Guitar must have spent a lot of time shooting the breeze with Joe (who is a wonderful conversationalist and oozes wisdom) because it seemed like hours before he got back. We’d finally decided to start chores just as the big ranch truck rumbled up the drive, trailer laden with hay in various states of decomposition.

Sophie left the house and wandered off to the barn right after the truck pulled up. Soon after I heard her scream, when I looked out the window she was running, arms flailing towards the truck. I got my muck boots on quickly, mentally prepared to face something terrible.

Roselle had farrowed, but what should have been a joyous occasion became somber as the situation revealed itself. Roselle was not showing interest in her piglets and had crushed two. Two more had not made it through the birthing process. We counted six tiny piglets skinny and shivering huddled in the corner, ignored. We tried to put a heat lamp on them and Roselle freaked. Well, at least she was being protective.

There were a lot of hushed comments about letting nature take its course and leaving the new mom alone. Because it was Roselle’s maiden voyage into motherhood, we needed to give her a break, and the birthing conditions were not ideal. We had wanted her to farrow out in the woods separated, but comfortably close to her herd the best way for a gilt/sow to farrow in our humble opinion.

But Roselle had become Houdini and would be held in by NO pen, maybe she wanted to range with the chickens, but with babies on the way, we didn’t want her nesting in the woods somewhere – way out there. We put her in the barn (well, actually she walked right in because that’s where she was hanging around) two weeks ago, in a horse stall, ousting our calf; and with fasteners, clips, hog panels, power tools and stall mats, we were able to keep her contained.

The critical time for piglets or any newborn is the first 24 hours, the piglets needed colostrum and warmth and if they made it three days we figured we could announce with confidence the arrival of 6 purebred heritage Red Wattle piglets.

Update: Roselle has calmed down and is taking wonderful care of her babies, they are all fat and sassy. She just needed some time to figure things out and get used to the idea that it is not all about her right now. She does still like her “me” time a little more than the other sows seemed to. However, all is well in piglet world with 5 females and 1 sturdy male, who nurses at first position.

One piglet had an injured foot, so we had to do a little doctoring, which gave us an opportunity to cuddle (!) with her. This piglet is a runt and her name is Zinnia.

Heirloom seeds are one of the greatest gifts on the planet, at least to me. Great things come in small packages and I love seed packets. I collect them like a pre-pubescent baseball card junkie of olden days hoarding them in boxes and containers; I even turned my wine fridge into a seed vault.

So when we got an Easter care-package in the mail from our wonderful friends Bob and Kathy a few days ago we carefully cut the tape and opened the box with rapt anticipation. Care-packages are always exciting. Among the goodies, plastic Easter eggs filled with treats and treasure as well as several thought provoking books “Harvest for Hope, A Guide to Mindful Eating” by Jane Goodall and “The Good Good Pig, the extraordinary life of Christopher Hogwood” by Sy Montgomery. Both authors are vegetarian, one – Vegan.

Interesting how I had just come across this article and was pondering the debate about humanely raising animals for food versus the Vegan perspective – all this after watching Food, Inc.

I find it’s important to look at all sides of an issue with an open mind. Research and contemplation of an issue so close to home is a much better alternative than ignorance.

So what else was in the box? Some nice Easter cards and news clippings with great information about farming and food, mentoring us further along this journey, and last but far from least, was a small innocuous looking bag from the gift shop at the venerable Monticello Estate. I carefully unfolded the small sack to reveal the most marvelous selections of Heirloom seeds!

A cache of 12 historic plant varieties! Cardoon, Prudens Purple tomato, Bloody Butcher corn, Lemon Balm, Early Curled Siberian Kale, Purple Calabash tomato, Fish Pepper, Brown Dutch Lettuce, Sesame, Red Calico Lima Bean, Cow’s Horn Okra, Balsam Apple. WOW! Hey, what’s Balsam Apple?

From Packet: “Jefferson planted this tender annual vine along the winding walk flower border on Monticello’s West Lawn in the spring of 1812. The Balsam Apple’s glossy, delicate foliage, small yellow flowers, and bursting orangish red fruit are a curious and unusual addition to the summer flower border. Plant the seed after the last spring frost and provide support with a fence of trellis. The vines will twine to ten feet in a sunny, fertile site”.

This year will be the year for cardoons and artichokes, multiple varieties of purple tomatoes, herbs and pink corn, unique peppers, amazing lettuces, beans of all shapes and sizes, several types of okra and Balsam Apple! What am I forgetting? Oh, I need more land…

What a wonderful Easter Sunday: heritage piglets and heirloom seeds, it doesn’t get any better than this. We also planted a mini-orchard with 10 fruit trees (orchard now totals 50), moved the chicken coop so our 27 new chicks could be closer to the house and to make room for our 7 Bantams and 6 Pekin ducklings.

Reflecting back two years ago exactly, the enormity of our move away from friends and family was sinking in. We had just lost a favorite uncle with no opportunity to say good-bye. We were alone on the holiday and phone calls to loved-ones made the distance more painfully clear. We did the only thing we knew to do, face the future and embrace it, and plant an apple tree in honor of Uncle Wayne.

Pinkguitarfarm is in its infant stages. We keep on keeping on against various odds because we have cherished friends who have lent us huge amounts of emotional support, not to mention gifts, seeds, rotten hay, fencing, green house supplies, free pig and bull-calf castrations, community endorsements, wagon rides, songs and music, wisdom, social invitations, articles, links, books, mentoring, care packages, a skype camera, visits, wine and late night conversations. We have farmers market customers that try our vegetables and recipes even though the vegetables and recipes might seem weird, and those that buy our fabulous pork. Thank you for being a part of this crazy adventure!

There is not a sprig of grass that shoots uninteresting to me.
~Thomas Jefferson~

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