Last Sunday was an all cooking day! I started by scoring one of our pasture raised hams and making a glaze of "refrigerator ingredients". About a cup and a half of our homemade applesauce, a 1/4 jar of pepper jelly, some ground ginger, some soy sauce (I used Amino acids), about 1/2 small jar of fig/orange spread, heated it up in a sauce pan and painted about 1/2 of it on the outside! I didn't have any whole cloves, but that would have been perfect in between the scores! I put it on the bbq, low and slow and in 4 hours at about 250 it was up to temperature! Sunday night was a ham dinner of sliced ham, a cheesy potato dish I made, and fresh roasted root vegetables. Monday morning was ham and cheese omelette breakfast. Dinner Monday night was ham dip sandwiches, using French rolls, and piled high ham (heated through after wrapping with tin-foil and sweet potato fries. There is still another meal or two left of this ham...I'm thinking split pea soup!
Exciting news! We now have our beef and pork available by the piece or variety pack. Our pasture raised pork and 100% grass fed beef that has been USDA inspected and processed is now available by the piece! That means you can come by, or if you are staying at the farm, and purchase a NY steak, a Rib steak, or tenderloin, a roast, etc...The pork is the same, you can purchase a pack of pork chops, a tenderloin roast, ribs, sausage etc...almost all cuts available on both meats! This is exciting for you and us!
City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!