Tag Archives: Oregon foods

Toast

19 Mar

I’ve got a lot on my mind these days. Building a brick & mortar store front, installing a kitchen there, pulling apart my kitchen in J’ville (and having no production space for my biz. in the meanwhile), running a successful (yipee!) Kickstarter campaign and oh, you know, Being a mom and a partner and a farmer in the springtime….

Happy Spring to you my friends!  I hope all those seeds you’ve cared for and revealed this winter are humming with life force and blossoming fully!

Past few days my mind keeps wandering back to toast.  Not JUST toast, but the TOPPINGS on toast too!  Long story short, I’m jumping onto the artisan toast bandwagon, as crazy as it sounds, and I’m gonna serve it up right and proper at the Tea Bar.  Not only do we have some AMAZING local bread bakers in this valley, but also it is the perfect medium to serve up the regional farm fresh foods here.

I’ve already made the menu…Toast To Go, party people… You are gonna love it!

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As the diamond forms from coal under pressure, so too the genius idea is born… Toast at the Tea Bar for the GOLD!

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Bully to Bullion

9 Jan

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This is Rammy’s heart.  It is outside his body now.  In the freezer, to be exact.  His mean streak escalated to the point that he began charging us and there is just no turning that habit around.

Of course his incredible destructiveness also contributed to his demise.  There’s this:

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and this:

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and this entire fence line:

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Rammy repairs have begun, these green T posts are the beginning of a new fence line. The barnyard creatures are establishing their new pecking order.  And most of the labor of processing his body is complete.  The hide is skinned, pinned and salted.  The meat is cut and frozen.  The bone broth finally came off the heat today.  It turned out beautifully.

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Here it is in the cookpot.  And here it is in the jar.

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We’re jerking all the back and neck meat with a Bresaola recipe from The River Cottage Meat Book.  Its one day into a five day brine right now.  I tried another, quicker recipe from said book, Spiced Hot Smoked Liver, improvising a bit on the spice blend.

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I rubbed the spice blend into the liver and it sat for 4 hours.

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Then I wiped it off and smoked it with maple wood for an hour.  I must admit I’m not a fan of liver but I do know it is a healthful medicine, so I wanted to try this but I wasn’t exactly thrilled to eat it.  I did try it tonight and besides tasting like liver, the spicing turned out really nice.  If you live local to me and you love liver, be sure to leave a comment and I’ll gladly bring you some slices of this latest work of art.

I can’t get my man to eat organ meat with me (yet).  But I have been reading a ton about it and experimenting a little.  Partially because I don’t want to waste any thing from these gorgeous creatures who died so that we may be nourished.  And partially because I believe the organs are incredible sources of power.  Last month when my child was sick and my man was really, really sick, I ate a lamb’s heart to strengthen my body’s fight to be well.  I think it was the strength I needed, I did not get sick.

And while we’re talking about organ meat, I am well aware that the source of Rammy’s destructive behavior was his nut sack.  Raging testosterone is what fueled his hours upon hours of head banging every object that stood between him and his girls.  It is what kept him at the top of the barnyard pecking order and it is what eventually turned him mean.  So I harvested them, yes.  But they have yet to hit the fry pan….. we’ll see. Here they are anyway, one straight out of the sack and one skinned.

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Rammy was one of the first sheep we got, he was three months old and we named him Gendry because we love the Game of Thrones book series.  We watched him grow into his manhood and become a force to be reckoned with.  We could jovially tell you all of his courting rituals and many a hilarious story about his manhood.  We had him just over two years and we have loved him beyond reason (obviously!  what real farmer would allow so much property destruction?)  When the day of his death came, he knew.  He’d been chained up like a junkyard dog for two days, giving everyone on the farm a much needed break from his dominion.  The day was perfect!  A chilly morning that gave way to a glorious winter day.  Here is a silly shot of our livestock guardian dogs that morning.

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From my facebook page: “Some things cannot be counted in a straight line. Like going from one kid to two kids, its an exponential growth and not easily calculated. Turns out butchering a ram rather than a lamb is similar. We got started at 9 am yesterday and I was still cutting meat at midnight! Today we are sore and spun, but satisfied. I keep thinking about it and the word that sticks is Beautiful. That might seem odd, but its my truth. We spent lots of time with him in the morning, brushing him and thanking him and recollecting, it was deeply sweet. His death was resigned and easy. D cuts the throat, no guns involved. We held him and loved him as he passed. I love him still. Raising animals like this is a labor of love and requires great stamina… heart, mind and body.”

I am so grateful for the opportunity to raise animals, harvest them intentionally and turn them into medicine for people.  I am touched by each animal born here and each life we take.  And I am forever improved for having raised, known and slaughtered our Rammy.  RIP and thanks for the snacks!