So many distractions and so many things to explore, including a new puppy called Mike, preventing me from settling to actually write something that will interest you lovely people during this cold and bright winter that we are having. It is quite glorious today and I am resisting the urge to do go outside😎. I must crack on and tell you all what we have been up to.
We have been eating a cooked breakfast every morning recently including the usuals bacon egg etc, and also some black pudding that I made during January which is quite delicious. It was a real job to make and by the end the butchery really did look like the blood baths of Eygurande. My freezer is now satisfyingly stacked with little packs of rich, dark, sweet, loveliness. I will have to buy some new chickens, my geriatric hens are beyond the realms of laying, so the protein part of breakfast could be completely home produced. For the moment I will have to settle for local. I might have to start thinking about growing mushrooms 🤔
After much persuasion from some of my Scottish friends in Bordeaux I started down the path of haggis construction for Burns night and then one birdie told another birdie and it was 8 kilos to twenty kilos and then the birdies had friends, so 20 became 35kilos of haggis. What a hoot. My trusty cohort for cauldron stirring rolled up her sleeves and we went to work. They are an hillarious site when they are floating about being poached. The tying is an art I may never get the hang of but fortunately my husband is always game for a challenge. So my odd shaped pods were collected and about half have already been eaten. Happy tummies I am told. Phew 😮💨
I am returning to the markets this weekend the 28/29 January. It is a week earlier than anticipated. I will be taking time off in March. Gavin has to have his other knee fixed. He has broken a ligament in the knee that was not fixed 18 months ago. I suggest that you make the most of February, when I will be at the markets. I will also endeavour to get round all of my delivery points during February as I cannot be certain when exactly my schedule will be back to normal. I will also make sure that the freezer at the farm is stocked with the basics sausage, bacon and some joints at all times so if you want to come to the farm and collect something, then you can.
See you all soon
Helen :) x
I am farming sheep and goats on the Dordogne/Gironde border with my husband and our 3 children. We have an on farm butchery and sell our meat direct to the public via the markets and delivery points in our local area