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Tagged "2011-9"


Farm Products, What to Charge: Marketing, Price, Calculating Costs, Strategy and Much More

Cross-posted from beginningfarmers.org, an excellent resource for beginning (and existing) farmers.

The following is a fantastic guest article that really gives a comprehensive look at what to charge for your farm products. It provides useful information and great insights about marketing, price, calculating production and labor costs, and much more. For even more on this topic, it’s really worth checking out the excellent Farm Flows posts at www.littleseedfarm.com. Also, be sure to take a look at the links at the end of the article on marketing and price, as well as our Business Planning Page. Thanks to Scrapple for sharing his extensive knowledge on this topic!

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Primosale - Easy Fresh Cheese To Make At Home

home-cheesemaking-primosale-fresh-cheese-recipefreshly made Primosale, almost ready for it's first flip

When testing my rennet before making mozzarella, I found myself with a cup of fresh curds on my hands. Not wanting to toss them, I decided to try to make primosale (pronounced pre-mow-sa-lay, means "first salt") using the small molds we had brought back with us from a lunch in Puglia. It was really simple to make and actually yielded enough to fill 2 of the single serving molds.
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Movies

Movies

 
A wise man once said, "Ignorance is bliss, knowledge is responsibility." These movies provide amazing insight into some of the critical issues of our day and time. Take your newfound knowledge and act! 
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Twenty Mile, Three Day Hike with 300 Sheep - You Call that a Honeymoon?

I can hardly believe that it’s already been a week since we were with the sheep. Anversa degli Abruzzi is a small town tucked neatly into the Sagittario Valley between the picturesque mountainsides of Abruzzo, Italy. It was our mission to take Nunzio Marcelli’s sheep flock from Anversa to the top of the mountains in Chiarano. It was a ~20 mile, three day journey, full of cured meats, aged cheeses, many gallons of wine, bottles of moonshine grappa, and 300 sheep friends that we will never forget. Click on the thumbnails to see a rough approximation of our route.  

Click each image to enlarge

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Got Heart - Eating The Offal

pig-pork-heart-cleaned-freshPig Heart - freshly cut on the right, cleaned on the left

That's right - Heart! Another offal nutritional superstar, heart is rich in iron, niacin, pantothenic acid, phosphorous, riboflavin, selenium, thiamin, vitamin B6, vitamin B12, and zinc. You can check out heart's nutritional information here. Handling and cleaning the actual muscle was interesting - more like theater than cooking!  I really wanted to stage a shoot of me pretending to rip the pig heart out of Scrapple's chest, Indiana Jones style, but then decided it might be best to wait until AFTER we were legally married to broach the subject of acting out strange mock ritual reenactments. Maybe next time?  

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