Ralph is determined to raise our own meat. Yikes! I have visions of me feeding adorable little animals, making sure that their every need is met and then…
As much as I am loving life in the country, I am not sure that this is a leap that I can make. Don’t get me wrong – I love meat but, I happily delude myself as to where it comes from by purchasing it nicely cut and packaged. I am not sure that I want the opportunity to name the meat on my plate.
None the less, when we were at the market on Saturday, Ralph had a great chat with farmer Terry Mierau. Terry and his wife Monique own Cedar Lane Farm where they grow free-range eggs, pasture raised chickens, turkeys and pork, home garden vegetables, fruit and maple syrup. He loved the idea of us raising our own meat but suggested that we start with laying hens. I giggled to myself picturing Ralph, in our imaginary chicken coop, feeding the hens – not! It would be me.
I am interested in laying hens but I worry about coyotes. Last summer a young coyote killed eleven feral cats that were living in our barn. It was horrible.
Terry advised that once we were comfortable with the hens we should then get a couple of pigs. Apparently, pigs are very social and don’t thrive alone. Then we could grow some lamb and beef. “And then you’ll need a milking cow” he laughed “it will completely change your life because you will never be able to leave home again”! They need to be milked twice a day.
Ralph and I are still in discussion. I will keep you posted.
We bought beautiful thick pork chops from Terry and some new carrots from the London family garden.
Spicy Herb Rubbed Pork Chops
2 – 1 1/2″ thick pork chops
1/2 teaspoon paprika
1/2 teaspoon cayene
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon sea salt
Mix spices and herbs together then rub evenly on both sides of chops. Allow the chops to sit for at least one hour before grilling.
Place chops on a hot grill – high heat
Grill 6-7 minutes per side.
This salad recipe has been adapted from a local Thai restaurant to suit our palate. Play around with it so that it becomes perfect for you!
Thai Shredded Carrot Salad
4 medium carrots, shredded
1/4 cup lime juice
1 tablespoon fish sauce
2 cloves of garlic, minced
2 red Thai peppers, seeded and minced
1/4 cup brown sugar
1/2 cup salted peanuts, finely chopped
Shred your carrots either coarsely or fine, which ever you prefer
In a medium bowl, mix remaining ingredients then add carrots and mix well.
Place covered in refrigerator and allow to marinate for one hour.
Divide between 4 serving plates and garnish with chopped peanuts.
Thanks for reading.