Winter conditions are not ideal for raising meat chickens and we only just recently took a cow to be processed, so what have we been eating for meat this winter season? Pork!
Sunset Farms raised its first six pigs this past summer and it has been such a joy to have a variety of breakfast and italian sausages, pork chops, roasts, chorizo, bratwurst (pictured below) and ribs to enjoy. We enjoyed the bratwurst over some sauerkraut and along with some kale chips. Kyle made his first batch of sauerkraut using cabbage from the farm and salt. I couldn't believe all you needed was cabbage, salt and a little time for them to ferment to make sauerkraut! Amazing! And delicious, not to mention oh so good for your tummy. Sauerkraut is known for its good bacteria that helps make your digestive tract strong and healthy.
Another great pork dish we have been enjoying is italian sausage soup which is so easy to make (one of the reasons I love it so much). Brown 1 lb of sweet or hot italian sausage. Use whatever combination of chicken broth and water you have, add the sausage, some cut (or torn) kale or collards or any green, some cooked brown rice and a jar of tomatoes (if it's summer use fresh tomatoes), salt and pepper and there's dinner (and lunch the next day AND maybe dinner the next night if leftovers don't bother you and who you're feeding). I am normally a crazy stick-to-a-recipe type of gal but making this soup has been so freeing for me. I just kind of eyeball the amount of water/broth and use whatever amount of greens and such I have. It makes it so much more laid back and enjoyable to make. I wish I had a picture of the soup, but I don't. Instead here is a picture of the Sunset Farms pigs themselves (along with a rooster and a hen)- raised running free in the woods and without any growth hormones or antibiotics!
If you are in the area and would like to buy some pork, let me know. We still have plenty of chorizo, mild breakfast sausage in bulk, sweet or hot italian sausage in bulk or links and pork chops!
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