Warning, vegetarians, I am going to talk about a meat recipe! As in Ben's cider-brined pork roast (more on that later).
Though sunny, the weather has been a bit chilly to entice us outside - unlike the barn cats, who are leaving lots of tracks in the snow (above). We have "chop firewood" and "pick up around yard and barn" on our to-do list, but our office work is slightly more urgent, and it's really cold, so we have been staying inside.
This week our homework has been twofold: reviewing and crunching numbers for our 2016 crops, so we can place our seed order soon, and crunching the financial numbers so we can flesh out our business plan.
We take a break from all the heady computer work to try out new recipes - or just experiment with food! Yes, as someone commented on our Facebook Page, we are definitely foodies.
It's hard not to be, though, when you are a) surrounded by the good food you raised and, b) like to try cooking things all different ways. Yesterday, Ben made a gorgeous cider-brined pork (loin) roast based on a Bon Appetit recipe.
Some of you may notice, I finally figured out how to add myself as a contributing author on the website, so now all blog posts should accurately reflect that they are written by me, Ailish.
See you at market!