Between Seasons

Currently it is snowing and underneath the snow is a fine layer of ice. No April fool’s day, its the 3rd, this is just plain old Midwestern Springtime. A day ago I was collecting sap and it was running well, and today I was doing the winter thing, making soup and hot buns to have for dinner.

The cattle are happy in any weather and they have been mugging for the camera. This little fellow is Splash, and below is his Dad, Scotty, everyone has been soaking up the sunshine that we had so much of last week.

This time of year there is little green for the chickens to find to eat. We are looking forward to Spring and Summer, when the birds will start out on grass and we will have nice orange egg yolks again. This day though I got the lucky text from my neighbor who farms micro greens. Often he has trays of the them that are not usable, either because he cut what he needed or they got too tall etc. He filled the back of my car with trays for the birds, and I left him with eggs. The birds were thrilled, and my kind neighbor was happy with the eggs.

This picture goes under the category of…sometimes you need more help. You reach a point in life where you want to keep doing what you are doing but you find it getting harder to do. That is when it is time to upgrade tools so the machines can do the harder work. This new unit will make hubs jobs infinitely easier. Looking forward to my driving lessons when things warm up.

And speaking of getting older…we go through so much of this golden broth!! We are firm believers in the benefits of bone broth for the joints, and so I make this much about every couple of weeks. I make it mostly from our stewing birds we have in the freezer. It is such rich and delicious broth! I know I have mentioned this before but it’s become an integral part of our routines, and so it continues to pop up in my posts.

Each year we hope to learn a few new things to add to our list of homestead skills. This year we expanded into smoking meat. We have so far smoked delicious ribs a few times, brats, pork hocks, that were great in split pea soup, and even a side of salmon from a local who fishes in Alaska. This past weekend though we went for the biggie. We pulled out the two pork bellies we had been scratching our heads about how to properly prepare. We had great guidance from someone with experience, and he coached us well.

Ready for the cure….

I rubbed the cure on the bellies. Then they went into the fridge for 5 days.

Day 5 they got rinsed and then put in the fridge to dry for a couple of hours. It was then smoked for 2 hours.

… and here is our uncooked bacon after it’s been smoked. It turned out really well. We enjoyed every bite. We have some tweaks to do to lower the salt a bit in it, but we are very satisfied with it! A new skill learned!

As the season struggles to show off it’s true colors, I found myself poking in places just to see a sign! Here it was, a sign of encouragement from my Rhubarb, showing me it has full faith in the season! Looking forward to rhubarb crisp already!

This will all look so different in just a matter of weeks!

One comment on “Between Seasons

  1. tonytomeo says:

    What kind of sugar was used on the bacon? Does anyone use maple sugar anymore?

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