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Jenifer and I loaded two hogs on our trailer Monday evening. On Tuesday morning, my dad brought down his road-worthy cattle trailer and he and Jenifer transferred them to his trailer for the 17-mile ride to our new processor.
We are now using Cruse Meats in Cabarrus County, which became USDA approved in July.
There was nothing wrong with our old processor, Matkins Meats, except for the fact it was a four-hour round trip to deliver the hogs and another half-day to pick up the meat.
My recent rant
Just to be clear, we are not quitting farming. You will be seeing a lot less of us, though.
Our rough draft current plans are to go seasonal. Attend the farmer’s market May-July and maybe six to eight weeks in the fall.
We’ll grow a big garden for ourselves and do more experimental growing. And we’ll rest our knees and backs.
Lovin’ some eel
We attended Passion8 Bistro’s farm-to-fork dinner and it was awesome. Luca was using some of our pork belly, crowder peas, sweet potatoes, and some other stuff.
Who would have thought that stewed conger eel with crowder peas could be so delicious?
Dessert sounded a little weird: roasted garlic ice cream topped with smoked trout caviar. But it was amazing. It was one of my favorite parts of the meal.
