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In praise of The Pig….
….I admit that I was never much of a fan of pork….until we started raising (and cooking) our Tamworth pigs. We’ve all been schooled to over-cook our pork and so restaurant chops are almost always dry and bacon fried to the taste of old shoe leather. Now we look forward to the next harvesting as eagerly as our customers do. Thistle Hill pork chops, sausages and bacon have made me a big believer. (Just don’t over-cook; not necessary with our pastured pigs!) Recently we came across a Paleo book on pigs…the animal itself and preparing the “proper pork”. It certainly pays pigs their “due”. Be sure to read the reviews…
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Some kids have all the luck….
….our grandson, Church, for instance. He’s had the great good luck to be taken in hand by Jim Gerrish, the pasture expert, and put to work this summer at Jim’s ranch in Idaho. This is a picture of them herding fish in one of the mountain streams on the ranch. Actually it was just a break they took on the 4th of July. There’s not much to do on a big ranch with thousands of cattle. You’d think the kid could write his grandparents, wouldn’t you?
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Mission accomplished….
….we’ve just returned from delivering a load of six females to South Carolina, to Linda Hendrix and her son Dr. John Hendrix. Their farm in Pacolet is rapidly becoming Thistle Hill South. The shipment included four bred heifers, being off-loaded here by our good friend, Glen Covington, who in real life manages our local co-op. For some reason, he enjoys long distance driving as much as I try to avoid it. Included in the load was a lovely young heifer out of Thistle Hill’s “Niner Magic”, who is one of our three lead herd bulls. And this little one keeps intact the record of our “64” cow, who only knows…