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Spring

Kind of a gray and rainy day today, but even so… what a difference a week makes!

Last week, it really seemed like all hope was lost, but things are looking up.  After a number of beautiful bright sunny windy days, we’ve gone from soupy mud to just plain wet mud around the barn.  The grass is greening up, and looks like it’s just about ready to start actually growing.  The cows are intent on getting that first bite of green in their small piece of winter pasture, to the extent that they even ignored a fresh round bale for a little while yesterday.  The peepers are peeping, and there’s just a hint of a yellow haze on the forsythia.  We’re still probably a solid two weeks behind, depending what the weather brings…. but at least now it seems possible that we might get out and do some tillage before the end of April.

Grilled Bratwurst
The secret to good grilled brats is to simmer them in beer first.  Simmering helps to seal the casing so that you don’t lose all the delicious juices in the coals.

Bring a couple of cans of beer to a boil in a medium saucepan and then reduce to a simmer.  Be careful when heating up the beer – it will want to boil over, so pay attention.  Drop your brats in the beer and simmer gently for 5 – 7 minutes.  Remove brats from saucepan and finish on grill with indirect heat – this should only take a few minutes.  Serve with sauerkraut and grilled onions.  Do the onions first, they take awhile on the grill.

 

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More sausage

The time has come to make another batch of sausages.  We’re sticking with the hits – Hot Italian, Bratwurst, and Maple Breakfast.  The recipes come from friend and meat magician Dave V, and Dave and I make the sausages ourselves from our own pork and other high-quality ingredients.  I’ve been making it a point to taste sausages from other farms and meat processors, and I have yet to find anything that compares to ours.  And I’m not biased, or anything.  Sausages will be available for pickup this Monday, so please place your order as usual through the website.

In the veg department, pickings are getting slim.  Basically….. it’s beets!  Plenty of beets to go around, with the Cylindra having held up especially well in storage.  As for carrots, this is REALLY the last week.  Whatever’s left at the end of the day on Monday are going in the private stash.