eliminating bills - homesteading

[NH Homesteader]

Agreed. Canadian bacon does not deserve the title of bacon.

 

[baymule]

Personally I'd rather have pork chops or have the loin as a roast. As a roast I rub the loin with powdered ginger, then orange marmalade and bake.

 

[abigalerose]

That's interesting sounding. I might have to try that sometime

 

[NH Homesteader]

We don't like ginger... But it still sounds good. Marmalade... Is that a southern thing too?

 

[NH Homesteader]

Gah I want Katahdin sheep now!

Everyone here sells pigs and cows. Fair amount of goats. Hardly any sheep or lamb. I live within a half hour of an Ivy League college with many foreign students... Hmm... I'm going to go research the market for lamb around here!

See how fast plans happen?

 

[Beekissed]

You won't regret it. Out of all the farm animals I've ever owned, I loved the Katahdin sheep the most. Truly easy keepers, good mothers, sweet disposition, thrifty on feed, hardy to the max and just huge personalities.

If I had the right place I'd be keeping them still. I find them extremely worthy of the time and effort.

Look at the udders on these Kats! Very milkable....

 

[NH Homesteader]

Hardy is big for me. It gets cold here. Super cold. Did you milk yours? Sheep have high butterfat content don't they?

Even my husband is on board with this idea. Aren't Katahdin sheep from Maine? So they're perfectly developed for my climate!

 

[Beekissed]

I had planned on milking them but never got around to doing it full time...had tiny stanchions for it and everything. They do have a high butterfat content but are better known for their cheese...some of the best cheese in the world is sheep derived.

sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content.[citation needed]

Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is pecore) and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk.[6] Many of these products are now often made with cow's milk, especially when produced outside their country of origin. Sheep milk contains 4.8% lactose, which may affect those who are intolerant. It takes between 2 weeks to 2–3 months up to two years for the cheeses to fully ripen.

Yep, they were named for Mt. Katahdin and are the first hair sheep breed developed in the US.

 

[baymule]

We don't like ginger... But it still sounds good. Marmalade... Is that a southern thing too?

You haven't had marmalade? Girl, make some biscuits and slather 'em in marmalade! I don't know if it is a Southern thing, I just know it's good!

 

[Beekissed]

Never have been a fan of marmalade.... too cloyingly sweet.