It’s hard to believe that summer is almost over. I’ve started doing some major mowing and weed trimming in order to tidy up the property now that the worst of the growing season is over. In the woods the forest of stinging nettles is starting to fall and views are opening up again. I love how the whole look of those woods changes with the seasons. We’ve only been here through two summers now but already it feels like a continuous cycle of changes, with each new season bringing back memories of last year. There hasn’t been much done in terms of projects around the place – money was a bit tight this summer and we focussed on the livestock and garden. Hopefully come fall things will pick up and we can tackle some of the bigger stuff on our wish list – like putting in more fencing.
The pigs are getting huge and we’ll be booking a date for them to head off to “Freezer Camp” soon. Last year we basically randomly picked various cuts of meat and processing types and we learned what we need more and less of. Ground pork features prominently in the adults’ diet, and my son enjoys my homemade sausage patties. Both kids love sausages, and we’ve found a wonderful local sausage maker whose gluten-and-dairy free offerings are perfect for my son’s special diet. We’ll be sending him a huge batch of trimmings from our pigs so he can turn them into a freezer full of sausages for us. We’ll also be getting much more bacon this time around, and now that I’ve learned how to make pulled pork from roasts we’ll keep those in the order as well.
Our home-grown chickens are simply delicious – juicy and meaty and full of good stuff. Today we picked up a new batch of meaties, cute little chicks who will require another freezer in 8 weeks’ time. It was so easy this time around with the brooder and chicken tractor all ready to go. Raising your own meat couldn’t be easier when all is in place. Here’s hoping our experience prevents us from losing as many chicks as we did the first time around (normal for newbies – the little guys get stressed so easily!). We also didn’t bring them into the house this time, being more confident about what they need. They are in the garage for now.
In the garden the tomatoes have been enjoying the heat (finally!) and I harvested my first meal-sized batch of them today. I have a selection of varieties but don’t ask me to name them all! Their ripening has coincided with my pot of basil growing to harvesting size, so all I need is a batch of mozzarella balls and we’ll be enjoying some yummy Calabrese salads over the next few weeks!