It has been autumn half-term here and the last week that the site is open. The weather was great so we had a few visitors, but not too many.
The days are getting shorter and the colours and light are changing ….
Friends came to visit for a bit. We talked and laughed, made sausages, cooked fabulous dinners, walked dogs, went to the beach, got sick, played with kittens, searched for mushrooms, fed alpacas and generally had a brilliant time. We also took our last two pigs to the abattoir – so no more pigs now until next year.
N.B. to make the ham – the butcher cured and smoked the leg of one of our large blacks. I took a section and boiled it for hours with black treacle, water, and spices. I then coated it in a mix of molasses sugar, mustard power and apple juice before baking for 25 minutes. It was unbelievably fabulous. We used the leftover cooking liquid for soup and gave some to the dogs (who also got to try the ham as well). We ate the ham with homegrown carrots, cabbage, mashed potato and parsley sauce. And then we ate it again for lunch in sandwiches the next day.
More food updates in the next day or so …..