We spent the weekend cooking which was a blast and ended in a huge dinner for the whole staff tonight of chicken, chicken, chicken (and some salad, pumpkin soup and the first chocolate chip cookies of the year).
We started the morning by drying some rosemary and tomatoes. Andrew, the second year student who is in charge of our farmhouse, food and helping us out, brought out the dehydrator.
Theo and Sofia cut the meat and skin off pig backs that we then rendered for lard.
We made 10 gallons of sauerkraut and kimchi. It took most of the day to draw the moisture out of the cabbage by mixing it with salt and pounding it. It will last us for most of the winter. You can also see that I dressed as a farmer today in my nifty new red plaid shirt.
This is how the sauerkraut ended up: cabbage in blue water. Delicious.
This is the kimchi spread all over the table as we mix in all the other veggies.
Our very first chocolate chip cookies of the year! The farm egg yolks were bright orange and really changed the color of the dough. They came out as delicious as always.
Chicken fried in the rendered lard.
After 15 chickens, lots of herbs, oil, vegetables harvested from the field, two days and lots of dishes, we are very tired, full and glad to have leftovers.
We start our normal schedule tomorrow so more to come about that!
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