Bella picked up two Oxford Sandy and Black gilts over the weekend – progeny of The Barnsnap Herd, and they’re already settling into their arc, and tucking in at the trough.
The opening of the trout season, and a big haul from Bewl Water is always a good excuse to get out the smoker…
We smoked over oak wood chips using a smoker from Outdoor Cook. The fish were all caught ‘low and slow’ on black and green lures, as is typical for this time of year. You can see more of us smoking trout and a recipe for hot smoked trout with beetroot and apple salad in the March 2014 issue of Country Living magazine.
We usually keep our brassicas going as long as possible to help us over ‘the hungry gap’ – that time between the point when the stored vegetables are used up or spoiled, and the new season’s vegetables start to produce. But these Brussels Sprouts are coming out now to make way for the garlic going in. We can’t resist one more picking of the smallest sprouts for tonight’s supper with sausages and mash. Fittingly the remainder will go to the pigs.
In between shovelling roadstone to form the foundation of our new gravel path, Nick made his best crusty sourdough to date. The perfect bread for a well-earned bacon sandwich. You can see the recipe for an easy sourdough loaf in the February issue of Country Living magazine.
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