A few weeks ago we had our inspection to get our farm based retail meat license and now have a large freezer full of retail cuts ready to sell! This batch of sausage is especially nice and lean!
This weekend, D and I went to a friend's house to pick pears while Nick got a rare morning off to go fishing with a buddy. It was a perfect day for it, sunny and 65 degrees. We came home with 6 five gallon buckets full of giant Kieffer pears and the canning marathon began. So far I have made a case of spiced pear butter and vanilla diced pears and only got through one bucket. The pigs and chickens were pleased to have the cores and skins and will likely benefit from plenty of whole pears once the canning fatigue sets in tomorrow. I put the spiced pear butter recipe up on our recipe page if anyone is interested.