The weather has not been gentle during our first full week back in the rhythm of being home on the farm. We’ve had a mix of beautiful sun, gloomy clouds and gentle snowfalls. Temperatures have oscillated from the slushy 30s to morning temperatures that have twice gone as low as 2 degrees. Lewis and Lovett have, much more gracefully than their parents, adjusted to cold fingers and the routine of suiting up before heading outside.
Our pig friends have been happy to see us and love to show the kids how they burry into their nest of hay to take group naps. There’s not much pasture for winter pigs to eat this far north. They are excellent at taking advantage of thawing temperatures to root up burdock roots or find grubs, but our primary strategy is to provide lots of pasture in the form of hay. The hay is both a source of food and nutrients as well as shelter and insulation. Who doesn’t love a hay bed?
One of the keystones of our home rhythm is food. I love the way seasons bring natural change to our menu. Fall’s bounty has fully given way to the slow cooking of winter. I’ve created a new box for just this occasion called the Winter Roasting Box.
The box includes some of our favorite winter offerings and I hope to post some recipes and cooking adventures later this month on how we like to cook these cuts. One of my favorite component of winter cooking is the creative leftover meals that come after some good roasting. Like the chicken soup that follows a roast chicken or roast beef sandwiches (or burritos) following a beef roast. Do you have any favorite winter meals? Let me know, share with us on instagram or facebook.
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