April 2011

In the last week, after putting in several days’ effort on some impressive leafage, our first Lady Orchid flowered on the slope just below the pig woods. And today I saw some Burnt Orchids (a personal favourite – ridiculously beautiful) outside the polytunnel, which must have come up in the last few days.

Not quite as scientifically precise as scientists might want, but maybe they just need to get out of the lab more.

Weather-wise (bearing in mind we’ll be open this time next year) this week has been mainly: Coldish mornings then baking hot every day, up to around 35C. This is Definitely Not Normal, unless it is, in which case next week’s forecasted lower temperatures with a couple of showers may or may not be abnormal either.

I just can’t do this science stuff.

I know I said in an earlier post that I can attach the nozzle to the front of the sausage machine to speed up the whole process, but I think I should ignore that next time. I think I might find it easier – and less effort, and certainly less sweary – if I mince the meat first, then add the breadcrumbs, herbs etc, then put it back through the machine into the skins. I’ll let me know how this works out.

Also, I don’t think I should worry too much about stripping out the tendons at the hock ends of the legs. Any bits that look like a lot of work can go into a delicious slow-cooked, fall-apart-in-the-mouth curry. Or rillettes.

Oh yes – I should cut the flare fat away before leaving the pig overnight. Makes things a bit easier the next day.

I probably shouldn’t bother with the lean pork chunks – it makes for a fattier sausage mix. And while I’m on that point, I mustn’t forget to put some belly aside for the sausages. I know bacon is delicious but recipes are recipes. And get some mace next time!

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