farm

The Hog Whole, Year 1

This summer we started a tradition at the farmland which I think we will try again next year as well. We tried to process as much of a hog as we were able to. Our good friend Phil was coming in from Colorado and with our space in mind, informed us of his excitement for experimenting with charcuterie. We thought this was perfect. We want the farmland to be a place where people can experiment and get their hands dirty and become more connected with the world–particularly food systems.
We all do our best to be mindful of our meat consumption. Working through this process was a great exercise in reducing the cognitive and geographic distance to our food.

Here are some of the photos from the day.

Black Locust

    Once you know what a black locust tree is you will begin see it everywhere. It is a nitrogen-fixing tree that yields great blossoms in early summer. The wood is so dense and rot resistant that some claim you could bury it in the ground for 100 years with out it rotting… which makes for great fence post material (more on the fence Lisa is working on later).
    Oh yeah, it is also invasive so much so that Sleeping Bear Dunes is putting extensive work into controlling their spread.

    We have a few at the farm and in the short window of time that they bloom we have been enjoying using the blossoms for making tea as well as adding them to our salads.