After a number of years of hiatus, we are pig farmers once again. Samuel was determined to raise a 4-H pig for fair this year. We decided that if we were to raise pigs again (we always grow one for our own freezer too) we would do it a bit differently, giving the pigs more area to roam and root in the pasture, including the acorn abundant section under the oak tree, and feed them strictly organic hog feed. No more GMO corn and questionable feed additions. We got a great deal from a local mill and got some organic chicken feed while we were at it. Now we're trying to find one more piggy to add to the pen. That one would be raised to sell to earn back some of the money spent on the project. It turns out that buying little pigs is a bit different than it used to be. Farmers now sell them smaller and for a MUCH higher price. We're still looking.
The cats love it too.
The main focus of my agenda this last week or two has been to prepare for our trip to Missouri. I am taking two coolers of frozen food to serve our guests at the rehearsal dinner. (Well, I'll thaw it before I serve it.) Last week I prepared the entree for the dinner.
It required fifteen pounds of elk.
Several pounds of fresh crimini mushrooms...
Onions and lots and lots (and lots) of garlic.
Yesterday we squeezed in a brief field trip to a local farm where some work horse demonstrations were being held for the homeschool group. Initially the boys didn't think it was necessary for them to go since they got lots of experience with working draft horses last year on the Amish farms they visited, but they decided to go anyway and were rewarded with a chance to drive a horse pulling a little garden cultivator.