Fire & Smoke

Here we are in the middle of June and it’s been about three weeks since I last updated anything.  Everything is growing; especially the tomatillos and the weeds.  Neither of which we planted.  We seem to have somewhere around 3000 rogue tomatillo plants coming up in the garden.  They’re keeping all the rogue potatoes, tomatoes, and dill plants company.  Honestly, our garden leaves a bit to be desired this year.  Not for lack of good intentions though.  There’s always something else to be addressed.  Like chickens, ducks, pigs, cats, the dog, the son.  You get the picture.

Actually staying in one spot for a moment.

This week we have a new seasoning blend for you that’s a little different from our last few offerings.  I give you:

Fire & Smoke ~ This subtle blend will add instant heat and a depth of smoky flavor. Perfect for grilling when you want to ratchet the spice up a notch. Try sprinkled on chops, steaks, fish, chicken, or dusted across potato salad, deviled eggs, or corn on the cob. Blended from Black Peppercorns, Hickory Smoked Sea Salt, Cayenne Pepper, and Smoked Serrano Chiles.  I really like this one.  Not that I don’t like all the others we have, but this one’s sole purpose is to add flavorful heat and seasoning.   Its great sprinkled on scrambled eggs, and I’m going to dredge some chicken wings in it and grill them up rather than deep frying them.  Should probably pick up some Blue Cheese too…

Uno's Backside

So all the pigs are doing well.  Uno departed to her new home last Friday.  Friday was a drag.  While she was a tremendous amount of work to raise in the house, she provided an awful lot of enjoyment for both us and the dog.  Cats were pretty glad to see her go though.  Today two of the Red Wattle/Tamworth crosses are also leaving for their new home.  This will leave us with 11 pigs total until the next litter is due sometime in September if all has gone well.  Red Wattle/Tamworth cross meat should be available in December.  We’ll keep you updated.

December bacons on the hoof...

Speaking of all going well, I delivered two pigs (Large Black/Berkshire Crosses) to the butcher on Tuesday.  This means that in theory, if the stars align right, we’ll have fresh pork available at the Boothbay Market on June 30th and at the Crystal Spring Market on July 2nd.  Once again we’ll have bone-in chops, bone-in roasts, Bacon, Chorizo, and Breakfast Sausage.  We’ll also have some flavorful roasts from the hind quarters in addition to ground pork for all you who want to make your own sausage or pot-stickers, gyoza, etc.  We do have some of the less common parts available for anyone that is interested.  This includes hearts, liver, feet, snouts, hocks, heads (for making your own headcheese), and a jowl of two.  Price will be by the pound for most items and if there are specific items you would like set aside, please email us with your request.  We will do everything we can to accommodate you on a first come first serve basis.

You want to clear land get yourself a pig or two.

Oh, we reformulated the Pickling Spices using whole Ginger and Mace and I think you’ll be very pleased with the change.  Same great flavor but now your brine will stay relatively clear. 

Brutus is looking for a new home. Seriously. He needs one.