Blood sausage is a central aspect of harvest day. Large-ish animal harvest day, that is. And it’s one of the central acts of honouring the animal’s life, as well as getting close to the act of the animal’s death, because it’s something you must make the same day you slaughter.
Blood sausage is a central dish of whole animal eating – it doesn’t get much more thrifty than this. Doesn’t get much tastier, either, if done right. And it’s not very technical to make, if you’re up for it…
**please note – this post contains photos of people making blood sausage, from start to finish** Read More »
What to cook, right now! Last week we held a Masterclass down at Allsun Farm in Gundaroo, and the marvellous Olivier Sofo did the cooking. Using primarily ingredients from Allsun Farm, Liv had the class in raptures and yes, recipes were promised.
In the interests of stacking functions, we thought you might like these excellent recipes too. Make these with Autumn produce, now. Read More »
February 24, 2013 – 6:42 am
Egg pies. They look remarkably like quiches, but can be eaten by everyone, even ‘real men’. They both taste great, especially when loaded with home made bacon, labneh (soft yoghurt cheese) and spinach, encased in a spelt crust.
Once apon a time, a few years ago, Milkwood Farm ran our first course for 50 farmers on Biofertilizer. The older generation of farmers are an interesting lot to cater for – keep it simple and preferably meaty. Don’t include too many garnishes. And best avoid the quiche. Read More »
January 9, 2013 – 7:00 am
Last Spring Nick gave a Tedx talk about stewarding our most available nutrients to grow food for our communities in a closed-loop system. Yes, he was talking about humanure. And during said talk, Nick had a healthy, humanure-grown cumquat tree on stage with him.
During the talk, some of the cumquats from this tree were passed around the audience and munched on, to illustrate the point that when processed safely in a biological system, humanure can contribute hugely to the fertility of the soil that grows great fruit trees. Read More »
December 15, 2012 – 7:00 am
As promised, here is Rose’s nitrate-free, home made way of making bacon from scratch.
I say ‘way’ rather than ‘recipe’ because it’s still in development in terms of quantities. But if you too are a tinkerer rather than a straight-up recipe follower, then come on down and join us in the glorious land of home made, DIY, no nasties, bacony goodness. Read More »
December 2, 2012 – 7:00 am
Yes, I do realise that is a big call, because potato salads can get pretty good. Whether it was the combo of 100% home-grown veggies or the home-made ricotta on top, i don’t care. This is the most rocking potato salad I’ve tasted.
And created by Rose Newberry, who we’re lucky enough to have at Milkwood Farm cooking for students and crew in the summer months… Read More »
October 14, 2012 – 6:00 am
How to make the most of the late brassica harvest? Sauerkraut! Fermented cabbage is a hard thing not to love. It’s spicy and it’s sour and it looks beautiful too, especially made with your own red cabbages.
The cabbage harvest was not what we’d hoped for, with lots of half-headed cabbages that were obviously perfect for… something. So when in doubt, sauerkraut. Because ferment takes any vegetable and makes it better. Read More »
October 2, 2012 – 6:00 am
Yes, you heard that right. Croissants made on sourdough starter (ie no yeast), using white spelt flour. It’s possible! And what is more, they’re ridiculously delish.
Rose made these at Milkwood Farm during a quiet week recently, and they were all things that croissants should be, but better. Especially with plum jam… home-made heaven. Read More »
Calling all meat eaters who are curious and committed to learning how to cook all parts of an animal in the name of ethics (produce no waste), flavor and, most importantly, adventure: Farmstead Meatsmith are writing a book on how the heck to cook all the tricky bits.
“If the pastured meat on your plate is dry and chewy, it is because it was cooked improperly, wasting the milky grass fat marbling it took the steer two years to develop. The worst of it is that poorly cooked pastured beef will taste no better, if not worse than the factory beef, and there can be no greater insult to the cow’s sacrifice and the farmer’s labor.
If we are going to ensure that pasturing livestock responsibly can endure, we have got to stop burning steaks.” Read More »
By milkwoodkirsten
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Also posted in Education, Food, Publications, Resources
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Tagged Beef, Butcher, Cook, FarmRun, farmstead meatsmith, food, joel-salatin, Meat, Pig
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‘On The Anatomy Of Thrift: Harvest Day‘ is a video by Farmrun and Farmstead Meatsmith about honoring the the pig, the whole pig, and everything inside the pig. This is the next generation of charcuterie, done with respect for the animal and unashamed enthusiasm for the results.
This is also previous generations of charcuterie – the coming together of people to process preserved meat for winter and to eat what cannot be kept very long, employing generosity as a strategy for survival… Read More »
