Things are starting to feel a lot like Spring around here.
The chicken egg yolks are just starting to turn orange again, our fridge is full of sheep milk, Peter has been coming out more often to lend a hand with chores with the nicer weather, and we are surrounded by babies!
I even saw that the green grass is really starting to sprout this week.
We have had 14 lambs so far, we are officially past the half-way point, and I am pretty excited (mostly for night checks to be over so I can maybe get some sleep) but also to have a full clan of bouncy lambs out on pasture again. Nothing makes me happier than watching lambs do the four-legged-sproingy-popcorn-
An artist was parked on the road the other day.
I walked over to say hi and see what he was up to. (I didn't realize he was painting until I got up close and could see his easel out.) He said he was painting the sheep.
He knew they were sheep right off the bat- most people think they are goats at first. He told me he would send me a print of his painting once it was finished. Above is the view from the spot where he was set up. You can see the Snowy Range in the background.
It was one of those moments where I was reminded how lucky we are... We have been so spoiled to live in such beautiful places over the past few years. This place we live on now is not immediately or obviously beautiful to me, but it is beautiful in its own special ways, and I am coming to appreciate those ways more as we live here and watch the seasons work their magic.
This artist made that process more evident to me, and I can't wait to see his rendition of this spot.
I'll make sure to share it with you in a future email!
Last week EatWyoming delivered our meat bird chicks from Melissahof Farm and Hatchery in Lander Wyoming.
Don't they look great?
Peter adores watching them peep around in the brooder when we give them food and water throughout the day.
I interviewed Melissa Hemken, founder, owner, and operator of Melissahof Farm and Hatchery on my Podcast last week.
We talked about how she got into breeding her own chickens and hatching her own chicks, a little bit of the technical side of her farm, and her multi-faceted participation in our local food system.
It was an awesome conversation, with a little input from Peter too!
I hope it inspires you to take advantage of the power you have in our local food system, our local economy, and our community.
You can listen to the episode HERE.
Or you can watch the interview on Youtube HERE.
Reply to this email to let me know what you think, and rate my podcast and share it with someone you know to help others find out about what we are doing, and what they can do to support their local food system too!
Want to reserve some of these heritage breed roosters for your freezer this summer?
You can do that, by placing your deposit HERE.
Deposits will be open for a little less than 2 more weeks!
Hogs are officially SOLD OUT for 2023.
We do have a couple more slots for Lamb, Chickens, and Beef still.
Have you ever tried a reverse-sear?
Most people sear something and then put it in the oven to lock the juices in and then cook the middle of the meat, but this method works the opposite way.
It is a fantastic way to cook up steaks and chops.
Chris cooked me up a reverse-seared pork chop last night, and it was amazing!
I ate it too fast to take a good photo... oops!
But... I did put a recipe together for you: Reverse-Seared Pork Chops
Pork chops are challenging for me because they are so deliciously thick.
I always end up undercooking them a little bit because I am afraid of overcooking them.
This method requires you take temp readings often. It helps to have a temp probe like this one.
You can use this reverse-sear method on the grill or in the oven/on the stovetop.
It works great for pork, beef, and lamb.
Try it out, and let me know what you think!
Or if you are already a fan of the reverse-sear method, tell me what you use it on.
I would love to hear about it!
Hope you are enjoying the wave of nice weather, and getting some good sunshine on your skin and fresh air in your lungs, while this Spring-snap lasts!
-BJ, Peter, and the Taste of the Wind Crew