Animals and Eggs
Included in the share this week are pork shoulder roast, loin roast, chops, ground pork, and side pork. We think our favorite recipe for pork right now is pan seared chops that are finished in the oven. This simple dish with mashed sunroots is a great winter pick-er-uper. Also in the share, as promised, eggs are back. They are laying very well now that they are out of molt and their lights are working well. Shares will included a dozen eggs for the next several share weeks.
Greens
Life was a little frustrating on the greens front this last month. That cold snap came just at the wrong time for our greens and we were not able to harvest what we wanted for this week. However, the next round of kale and lettuce is coming soon. Although, some greens are a little stunted most are chugging along. Expect a small greens harvest in January and a larger one in February.
Herbs
Bay is in the share this week. This is a great addition to a roast pork shoulder. Bay keeps very well in a cool dark place so, if you don’t use it all right away store it and you will have some when you need it.
Honey
Last month we collected honey as we reduced the bees housing down to a small enough size for the winter. But, the day we tried to centrifuge the honey out of the frames, it was so cold the honey would not flow. To mitigate the challenge of getting the honey for the winter, we decided to take the honey with the comb. We often put the honey with comb on toast or bread and don’t worry about the included wax. However, if you want a more pure product, a simple trick is to melt the honey and wax. We usually do this in the microwave without a lid on the jar or bowl. Use short bursts to not over heat the honey and wax. Once it is all liquid, let the honey cool completely. A layer of wax will be on the top and the honey on the bottom. Separate the wax with a knife or spoon (this is the messiest part). Use the wax for any number of things and store honey for use. Microwaving honey also works if your honey every crystallizes.
Vegetables
Sunroot and pumpkin are our veggies this week. As mentioned above, mashed sunroot is a great winter treat. Another one is roasted pumpkin. A very simple way to enjoy pumpkin quickly is to roast it in the oven. The method is simple enough. Wash the pumpkin to remove any soil Slice it in 1/2 or 1/4. Remove any seeds, which can be washed and roasted as well. Place the the pumpkin skin side down on a baking tray or shallow pan. Rub the flesh with a little olive oil, salt and pepper. Bake until done in a 350 degree F oven. Usually about 20 min. Let cool enough to handle, and enjoy!
