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Archive for the ‘smallholding’ Category

We have started this year’s hedging.  A little early as there are still leaves on the trees, but the hedging  window is so small down here in sunny Devon, and the buds appear on the trees as early as January.  But the leaves are dying back (how to spot Ash die back when there is every tree die back going on?)

So we coppiced some willow, and put them through our leave removal system. Also known as: the sheep.

We are two sheep down this week, well we still have them, but  as mutton in the freezer…, and this leaves us with our old girl Sharona, Betty of little brain, and the three Shetland ewes.  It could get difficult next year as we now have the five sheep we really want to keep – views on this might change as there will be less grass and  they get hungry through the winter – this always brings out the worst behaviour.  If the Shetlands, with their browsing tendencies break out and eat the woodland, or Betty of the little brain continues to climb over the fences to eat the hedges and getting stuck, well opinions might differ. Sharona is a known entity, she is stiff and aged and grumpy. Mostly grumpy.

So, we dragged the trees over in a pile for the sheep to scoff, and cut lots of bramble and piled it high on the bonfire heap and opened the gate and let the sheep, now salivating on the other side of the gate – well Sharona and Betty of the little brain know the sound of sawing means tree food – the Shetlands thought the other two knew something.  In rushed the sheep.  Sharona and Betty OTLB scoffed leaves, and the Shetlands climbed the bonfire heap and ate brambles.  I swear they are goats in disguise.

But saying that, a sheep that browses more than grazes could be a good thing – I watched one munching nettles today, so maybe the hungry winter will prove them to be keepers after all.

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harvesting

blueberries

runner beans

courgettes

tomatoes

blackberries

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It is, as himself stated, the killing season.  All the livestock we have been raising for the table are now beginning to make its way into the freezer, along with our vegetable and fruit harvests. It is sad in one way, but rewarding in another  as the fruit of all our effort is finally seen, and it is part of settling down for winter.

We took the first pig in on Monday, and collected the carcass Tuesday and this week we have been processing the meat.

It’s been a couple of years since the last time we butchered a pig and so once again I had to bone up (sorry!) on what we normally did.  We gleaned our information from the internet and books and adapted it to our needs.  Last time I even took pictures and this year, I decided to make a butchery section on my webpage for future reference.

We cut the usual roasting joints, boned out the shoulder, made sausage meat, minced pork, hogs pudding and using the offal:  faggots – and had liver for our dinner.

The cheeks and ears have been in the brine bucket in the fridge, preserving until time for the next process, and the trotters and bones have been frozen awaiting a moment to make a pork stew.

And all week I have been rendering the lard, cooking up the leaf fat, separating and chilling until I have several pots of beautiful pure snowy white lard, awaiting use in treat pastry or to confit the duck legs.

More to come, and it feels good, echoing many generations before us as we preserve and stash the harvest away to see us through the year ahead.

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harvesting

blueberries

runner beans

courgettes

tomatoes

blackberries

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harvesting

wild strawberries

blueberries

blackcurrants

runner beans

french beans

courgettes

tomatoes

blackberries

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harvesting

wild strawberries

blueberries

blackcurrants

runner beans

french beans

courgettes

tomatoes

blackberries

Read Full Post »

harvesting

spring onions

wild strawberries

blueberries

blackcurrants

runner beans

french beans

courgettes

tomatoes

blackberries

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harvesting

spring onions

raspberries

wild strawberries

blueberries

blackcurrants

runner beans

french beans

courgettes

tomatoes

blackberries

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