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Week 40 meat share

Posted on by Justine Mentink

Meat share:

1 pack chicken thighs average weight 1.21lbs @ $6.5/lb ($7.86)

1 pack pork chops 2/pack @ $9.50/pack ($9.50)

($17.36 value)

Monty Meat Share:

1 pack Chicken drum sticks $6/lb avarage weight 0.8lbs/pack ($4.80)

1 lb ground pork ($6.50)

($11.30 value)

Tales from the barnyard:

We took a beef in on Monday to the butcher. It will hang, or dry aged, for two weeks before it cut up. Hanging has a few different purposes; it allows the natural enzymes to break down the tissue making it more tender and it drys out the meat concentrating the flavor.

One of the concerns we had before we installed the water lines was how to keep the water lines from freezing. So far this winter we have only had the lines freeze once. That was on a particularly cold and windy night and some of the doors were inadvertently left open. However, once the doors were closed, it only took a couple hours for the lines to thaw again. It is amazing how much heat farm animals produce. Most of time the barn stays between 4-8 degrees celsius, even when it is -15 degrees outside. We have found that as long as we are attentive at opening the doors in the morning and closing them at night then we can keep the barn above the freezing point. (The doors being the openings for the pigs, hens, and cattle to go through to have access to the out doors.)

Recipes:

Easy ground pork stir-fry:

Maple-Black Pepper Pork Chops: These pork chops are a go to recipe at our house.

Have a great week,

Justine and the Animal Team



Week 39 Meat share

Posted on by Justine Mentink

Meat share:

1 pack Sausages $8.5/pack

 and

Chicken wings or ham steak or deli ham or bacon $9-12 value

($17.50- $20.50 value)

Monty Meat Share:

Bone-in Chicken Breast $9/lb average weight 2.46lbs ($22.14 value)

Tails from the barnyard:

We got a new poop shovel! The old one was just too worn out, all the scraping on the floor of a pen really takes a toll on a shovel. With the new shovel the pens can be cleaned out with greater ease and speed. 

 

We brought 13 pigs into the butcher in the last two weeks, and there are about 6 more that will be ready soon. You can look forward to more pork in your shares from now on.  

Recipes:

Italian-Style Shepherds Pie: This shepherds pie is made with sausages, potatoes, fresh herbs, and tomatoes. Yumm.

 

Have a great week,

Justine and the Animal Team



Monthly blog - December, 2015

Posted on by Rhea Hamlin

I hope you had a lovely holiday spent with family and friends. Even though we slowed down over the holiday, a lot happened over the month of December, and I am excited to share it with you. 

I contacted a local spinner who was keen to try his hand at spinning linen, so I sent him a sample of our long line flax fibres and some short line flax roving. (Roving is made from the short fibres (2-4") that remain in the hackles after processing the long line fibres. It is easy to spin and commonly used in knitting and weaving.) When he was finished spinning the sample fibres, I met with him to discuss how the fibres were to work with. (Good!) It is exciting to see interest in linen fibres growing. 
 
We have heard back from several businesses and organizations that we contacted in the fall about the TapRoot Fibre Lab. The folks who responded were excited to hear from us and to learn what we are working toward. Also in December, we were contacted by Trusted Clothes--a group of volunteers who are linking people, organizations, and brands who are ethically and environmentally friendly. They have asked us to guest write a series of blogs for their website. We will write three blogs for them, discussing our ongoing process of designing and biulding our machinery, why we have chosen to work with flax and linen, and where we want to see the TapRoot Fibre Lab in the future. We're really looking forward working with an organization like Trusted Clothes. Check them out: http://www.trustedclothes.com/ 
 
We are making good progress on the machinery. Testing of the breaking machine continues and the results are looking promising. Mike anticipates that the scutching machine prototype will be ready for testing by the middle of this month. The design is complete for the fourth machine--the hackler. This machine will remove any last bits of straw remaining and comb the scutched flax into long, clean fibres that are ready to spin.  I took some of the flax straw that Mike put through the breaker to the lab and I finished processing the fibres by hand. (These were the samples that we sent to our spinner.) It is a little chilly in the lab right now! Luckily, we have a space heater to keep things warm. 
 
From the whole TapRoot Fibre Lab team, we wish you all the best in 2016

 



Week 38 Meat shares

Posted on by Justine Mentink

Meat share:

Whole chicken $25 value

Monty Meat Share:

1 pack boneless rabbit pieces $12 value

1 pack chicken thighs 1.48lbs average @ $6/lb $8.88 value

Tails from the barnyard:

It was a wonderful Christmas for all. Of course daily animal chores continued as normal, however there was still time in between chores to spend time with friends and family throughout the holidays.

Last week there were several new arrivals to the farm. A guilt farrowed. A guilt is a female pig before she has babies, farrowing is the term used for the parturition of swine. The guilt previously mentioned is now called a sow. This new sow has seven cute piglets, who are all absolutely adorable and doing well. They have a heat lamb in a corner of their stall to snuggle up under if they get chilly.

   

On New Years Eve two pigs and a buck rabbit decided to have a little party of their own. When Tim came to the barn early on the 1st of January he discovered that two pigs had escaped from their pen, and were helping themselves to a bucket of eggs that they has knocked over. There was also an escaped buck rabbit who was scampering about the barn freely. Soon enough they were all back in their pens, no worse for the wear. 

After the pea shoots have been harvested we bring the trays of soil, roots, and shoot ends to the pigs to eat. I asked why the pigs weren't eating them right now and Nathan told me it was because it was the pigs nap time. We went inside and sure enough there were the pigs all nestled down together having a nap.

Recipes:

This roasted chicken looks delicious and easy. 

Dutch Oven Grecian Chicken

Chimichurri Chicken Thighs 

Chimichurri sauce is so fresh and so flavourful. We will be making this fur sure this week. I froze a lot of parsley this fall and it worked really great. I just washed the herbs, took them off their stocks and put them into plastic bags. It has kept its flavour really well. I also froze basil, dill, and cilantro with great success. 

I haven't been able to find any recipes using boneless rabbit pieces, I suppose it's not something traditionally done with rabbit. Let us know how you are using your rabbit pieces, send along a picture too, and we will share it with the other members.

 

Have a great week,

Justine and all the Animal Team