Just a quick note here from the meat shares. Last share and this one coming up, some members will be getting whats marked as ham steaks, up till now you've been getting pork shoulder steaks and fresh ham steaks. We were not getting the hams smoked so we would have enough of the same, or very similar, steaks to give to all the members. But, it's always good to keep things fresh and different and so I've started to get the hams smoked then cut into steaks. These are fully cooked and good to just thaw and cut for sandwiches or whatever else you would to do with ham. They are also excellent thawed then put into a baking dish and roasted in the oven. I usually make a mixture of grainy mustard, maple syrup, a little cider vinegar, salt and pepper, and pour that over top. Like I said it's already cooked so you really just need to heat it through and let the sauce cook down a bit.
I hope you are enjoy the pork, the pigs are doing very well here at the farm, and we are so delighted to provide you with farm fresh meats!
SUPPORT YOUR FUTURE FARMERS - DONATE TO ACORN's Grow A Farmer Program!
For some of you, look for donation jars at pick-up locations: Hawthorn, The Grainery, Edgewood/Oxford, TapRoot farm stand, Bloom, Emma's, Prospect Road Community Centre, and Fall River. If you'd like to contribute to this important cause, simply contact the ACORN office, toll-free at 1-866-322-2676 to process payment or issue a cheque. Every little bit counts!
The TapRoot shirts have arrived! We have some available for members for $18.00 each. There are S, M, L, XL. The shirts are 100% cotton and made in Canada.
Order through add ons under "Other Goodies". There is a separate entry for each size shirt.
Show your farm spirit!
Project mush mush hasn't been as active as I would like it to be. Mostly because I procrastinate when I can. I have been making cardboard spawn and have quite a few pounds of it, maybe 50lbs or more so really all I have to do is pasteurize some straw and inoculate it with the cardboard spawn. Simple right, however I still don't like the idea of using so much fossil fuel to heat up and pasteurize the straw plus I'm likely to burn myself and it costs more money for propane and I'm poor. Therefore I was excited when I heard about cold pastuerization. Takes longer but doesn't require heat. You simply submerge straw in water for 4-12 days drain and inoculate. Pretty sweet eh. The combination of cardboard spawn and cold pasteurization puts mushroom cultivation into the hands of anyone. So next week on my vacation I'm going to inoculate some cold pasteurized straw with carboard spawn. I'm almost more than confident this low tech sustainable method will work because guess who had some mushrooms fruit off cardboard in buckets over monsoon Tuesday? That's right, this guy. 0.34 lbs. I got mushrooms to fruit off of old cardboard. Pretty neat eh!!
Please forgive any spelling or grammar mistakes. I'm using my phone to make this blog post and can't spell check :p