Thursday, November 17, 2011

Okay so if you didn't think we had lost it already.....

Farmer Lea had some pigs this summer. And although they were not my pigs I became attached. They were amazing to watch grow. The Angry Blueberry fed them much leftovers from events, and I can tell you their top favorites from me were cast off melons and cheese.

However any good farmer or want to be farmer knows you mustn't get to attached because the natural progression includes harvest time. And that time caem for the pigs a few weeks ago.

The upside is Lea and I were able to watch the butchering process. I know you think this is strange. I think however at least for me the closer we get to the knowledge of where our food comes from the more it matters to us. The more I can learn about the process makes me identify more with the people that grow our food. It makes me realize the food in the grocery doesn't just magically show up on the shelves. And ultimately it makes me more selective about what we eat and tightens my boundaries on what shows up in my kitchen. And for that folks my ability to be able to see this process with the pigs from start to finish was amazing. I truly respected those animals. I truly respected the TerBeeks for the integrity they have in raising their animals. And I am very happy to say my family will be eating that meat.

I will tell you though in the butchering process Lea and I were very aware of the "throw away" parts of the pig we wanted to keep. Some of these items included, pig feet(to make soup), Liver to make pate', the hearts to show the kids, the leaf lard to make amazing pie dough, the bladder to attempt to make a soccer ball Little House on the Prairie style, and the tail to eat like a hot dog. Now I can't speak for Lea I am not sure what happened with the tail or the bladder. Maybe she would like to post about that? It seemed as if every time they went to throw something out we were would say,"Oh do you mind if we keep that?" I am sure those two men thought we were crazy....I actually don't mind.

So back to the pig parts. Later that week we decided to try some recipes.
The pig feet were much more difficult to deal with then we first thought.

Here they are how they started.

So you have to singe the hair off first. Heres Lea with the torch. Sorry Michael that we used all your propane:)

Next came dealing with liver which is really no easy task. Throw it all in the processor and then.....
This is my Mrs. Roper apron. (Three's Company)

Oh wait first you need a cute assistant to push the button on the processor. I am not sure that this Farmer is rentable so you need to find your own...sorry.

Full report on ending product goes as follows. Making Pig Feet Pho tastes like barnyard...I do not recommend. I must also note for Lea that she owes me big time for tasting that soup, one point for Mrs. Jager for taking one for the team. Pig liver pate' however is pretty good...however I will season it like I traditionally season my pate' next time.

In other pig news I think we will get all of our traditional pig parts back from the butcher in another week. I am pretty stoked I am not going to lie.


The Mom said...

Cheers to Hamsel and Gruntel. I will post after I taste the fruits of their/our labor. Attachment to pigs... it did happen. They lived a very happy healthy piggy life.

Ed / Julie said...

Ugh. Seriously, Jessica. You really should warn one when you're going to post pictures of pigs feet and livers. I admire and respect you both for your dedication to healthy nutrition, but I much prefer to get my bacon at the store and not think about the fact that it came from the muscle of an animal who once had blood cursing through its veins. I would not have made a good Laura Ingalls Wilder, much as I tried in my youth to be her. ;)