My first experience with rendering lard worked out well. Thank goodness for my good friends, both local and remote, that I can call on for help or information. I was told that grinding the lard before you render it makes it easier to render. That was true, but what a mess it made!!! I haven’t used my grinder in a long time; I don’t grind the cats’ food anymore. Instead I hack it up with a cleaver. The cats remembered what the sound of the grinder meant and they swarmed the kitchen. Once it was ground, I rendered two more pots of lard in short order. I wasn’t up for doing any more than that so I put the rest of the lard out for the chickens and dogs.
I ended up with eight quarts and one pint of rendered beautiful white lard. I cooked with it for the first time Friday night: frying some venison burgers up in it. It worked well. I plan to use it again this morning to fry potatoes for breakfast. Now I don’t know which is more pretty: a jar of milk or one of lard.
A friend of mine told me she remembered when women were throwing out their lard in favor of Crisco and about an uncle with a heart problem: his doctor recommend that he stop eating butter and use margarine instead. At that time, margarine was illegal in the state he lived in. A doctor recommending an illegal substance? Sounds like raw milk today. Too bad margarine didn’t stay illegal.
Yesterday, Wally got the windows installed on the south side of the milk parlor. They look wonderful!!!
I let the lettuce and greens go too long without harvesting and they’ve become a bit bitter. That’s okay though, I’ll cool them and add them to pasta; cooking them mellows the bitterness.
On Friday, I sent out an e-mail to both current and potential clients telling them of 2011 offerings at Spellcast Farm. I have one more page to finish on the web site which is the organic garden page. Then I want to add a page that lists available items including links to recipes using the products and an on-line order form. It will be a lot of work, but this farm really is a labor of love.
Until later …