Sallygardens Smallholding

Divine Salami

A couple of months ago we began processing the meat from the two most recent weaners we raised for the table. Some of it went into Ox Runners (large intestine casings) to make our very first salami. We experimented with three recipes; plain, garlic and last but not least peppercorn, garlic & port. I was glad we had the comfort of our book which reassured us that the growth of white, blue and green furry mould was perfectly normal and indeed a very good sign.  We decided against using the preservative salpetre which keeps the meat artificially pink but also reduces the risk of botulism in air dried meats. It's something to read up on and to consider carefully before you embark on processing your own pork. Time ticked on and the salami hung tantalisingly in the wood shed to air dry.

Regular groping of the salami gives a crude indication as to when they're ready to sample. Finally, eight weeks later, the time had come to cut down the first salami. Before sampling the bounty the mould is wiped off with kitchen towel and the salami rolled in wood ash. And the moment we waited for .... sheer bliss.

Interactive Food Map of Ireland

Paul O Mahony of Siopa Eile has launched the Interactive Food Map of Ireland. It's a brilliant idea for both producers and consumers. If you wish to locate an artisan made food product zoom into the area in question and click on the pointers to read contact information and product descriptions. Anybody can add or amend information on the map so if you are a producer go ahead and add your details, or if you know of a producer who isn't on the map please and add them. The success of the map depends on it's users adding information so don't be shy, jump in and help to make it a fantastic resource ... and don't worry you can't break it either!

What better way could there possibly be to start International Downshifting Week than to support a local food artisan in your area.

Spread the word. If you're an Irish blogger add the badge.

Now Its My Turn To Receive A Free Gift

I've been asked to review a Toyota SPA 15 ergonomic design sewing machine and afterwards I get to keep it.  This is going to fit in nicely with International Downshifting Week. How? Well instead of watching TV in the evenings I want to try and use up all those pieces of material I seem to have collected over the last few years. I'm going to start by making clothes for my children (mainly because they are the only recipients who would be delighted with my efforts!).

As well as various materials bought from bargain bins in fabric shops I've also got a variety of old clothes to cut up and remake into new garments. Another great source I've discovered are the sample books from interior design shops. Just call in and ask if you can have their out of season samples. They are only too happy to pass on their waste rather than pay to put it in the rubbish bin. Some of the pieces are really generously large and the smaller samples are perfect for various crafts, particularly quiltmaking or collage.

And The Winner Is

I'm delighted to announce that Carillon in Minnesota has won the beeswax hand balm. Thank you to everybody who entered the draw.

A Natural Handmade Gift For You

A bar of healing beeswax skin balm is on offer to one lucky reader as a way to say 'thank you' for your continued support.

So why beeswax? Everything about it is amazing. When taken direct from the hive its healing properties are most potent, unlike the beeswax found in many products which has been heated, strained and depleted of the many components that are beneficial. The wax is an emolient (hydrating), calms inflamed skin, forms a protective barrier, acts as an antibacterial agent, it's antiallergic, antioxidant, antibactericidal, germicidal, skin softening and has elasticity enhancing properties.  Bees secrete it from wax glands on their bodies and chew it before sculpting it into perfectly shaped honeycomb. It may also contain remnants of pollen and propolis (plant resins that the bees use to strengthen the comb).

Well we can read as much as we like about the various attributes of beeswax but there's nothing like trying out the real thing. Dan and I work long hours outside in all sorts of weather and this takes its toll on our hands. We've tried all sorts of creams but nothing has worked as well as our own home-made beeswax skin balm. I've even started using it on my cheeks and it works wonders to keep them moisturised in winter winds. It contains comb scraped direct from my hives which is gently melted, then mixed with avocado, olive and chamomile essential oils. It's  then poured into a mould to cool. Because the beeswax is very much a limited resource I only have enough to make a handfull of these balms but I've kept one aside to offer as a gift to my readers. Just leave a comment below this post and in a weeks time I'll pick a winner. Anyone may enter from anywhere in the world (only readers from Mars are excluded). Good luck everyone.

Making Cheese

This summer I really want to try my hand at cheese making. Last year I made some soft yogurt cheese but I'm ready to move to the next level and try a complicated hard cheese. This involves the use of rennet and a starter culture, and following a recipe to the letter. Unlike the soft cheese I won't taste the results of my efforts immediately, it will be a tantalising few months before I first cut into my cheese.

I've been reading up on cheesemaking for over a year now and I am sooo impatient to get stuck in. I keep looking at my two goats for signs of pregnancy and I'm hoping at least one of them is in kid.  We will know one way or the other when they reach their due date in roughly three weeks time. Unless they give birth I won't have a milk supply this year.

Being ever optimistic I have just ordered a few bits and pieces from a cheese making supplier in the UK and I'm waiting for the delivery like a child anticipating Santa's arrival on Christmas Eve. So assuming the delivery arrives safely, one of the goats has a successful birth and my cheese making skills are up to scratch we will be consuming our own home made cheddar and blue cheese by the end of summer.

I'm always thinking ahead for my next project and at the moment I'm toying with the idea of home made wine. Cheese and wine, the perfect combination!

Eating Weeds - Nettle Soup

Nature provides a wide range of free 'weeds' that are bursting with vitamins and minerals. The nutrient levels found in weeds are often far in excess of  home grown herbs and salads.  Don't let this time of year pass by without indulging in the delights of nettle soup and harnessing its nutritional potential.  As the tender new spring shoots rise above the soil it's the perfect time to harvest this plant. As spring advances the leaves become tough and once flowers appear the nettles have passed their peak in terms of nutrients. Spinach has an iron content of 4.1mg/100g and magnesium at 51 compared to  nettles with iron at 7.8  and Mag at 71.  In terms of the healing effects of nettle recipes they are said to be a great tonic during menstruation or the menopause. In Ireland the plant was also added to bedding to treat rheumatism, although I wouldn't advise trying this!

Our children were enthralled by what seemed to them as the totally mad notion of eating nettles and couldn't wait to taste the final product.

I came across a lovely little recipe for nettle soup in a book called 'Cooking Weeds: Vegetarian Recipes' by Vivien Weise which I adapted slightly. Choose plants in areas that you know without doubt have not been sprayed with chemicals or contaminated by animals. Take care not to get stung!

First collect 100grams of nettle leaves by snipping with a scissors and letting the leaves fall into a paper bag. Rinse the leaves several times in fresh water. Chop two onions finely and fry them in olive oil for eight minutes in a soup pot, stirring occasionally, until golden. Add one clove of crushed garlic, 500g of diced potato (I leave skins on) and one litre of water. Bring to the boil for fifteen minutes, then add the nettle leaves and boil for another fifteen minutes. Add 200ml of cream, milk or soya milk and leave to cool slightly before using a hand blender. Add salt to taste and prepare to be amazed (by the taste, not the photo!).

Serve garnished with grated carrot, beetroot, cheese or a dollop of creme fraise. It's delicious and you can literally taste the goodness, chi, prana, or whatever you want to call it.

Culinary Heartbreak

As you know our first ever home reared air dried ham venture was a huge success and we are still licking our lips and patting ourselves on the backs.  The joint lasted a couple of months. It weighed roughly 1500g, and comparing the cost of something similar such as prosciutto or parma at €80 a kilo, ours would have been roughly valued at €120.  Is that too cheeky, comparing our own ham to such famous delicacies?!

Having finished our first air dried ham at Christmas, we were savouring the moment of cutting into the  next culinary extravaganza with anticipation. Our mouths watered at the thought of it and one day we could hold off no longer. I tripped out to the wood barn to cut down the next ham, and shock horror ... a huge hole chewed into the side of the muslin where some blasted unidentified creature had been helping itself to the most delicious and expensive  meal in its entire life. The whole thing was a disaster, it looked like a gaping leg wound, there was nothing salvageable. I hope theres a rat, or a cat out there, suffering badly with gout after its selfish over indulgence!

We've no idea what creature was responsible. What makes it more infuriating is that it was nobodies fault but our own. When the first ham was taken down it shifted the balance, so that the second ham swung to the side of the cage and was touching the edge. This provided any creature a perfect ladder down to the food source. Next time we will be far more careful, and instead of string to suspend the joints, I will use fishing line.

But the story doesn't end there, no, there's another link in the chain ...  butterfly wings and all that. Having decided democratically that it wasn't worth eating the remains we gave it to the dog. She devoured it and, not surprisingly, was very very thirsty. That night our children came down with a particularly aggressive vomiting bug and when I went to the kitchen at 5am to collect puke buckets I noted, with due agitation, that the entire kitchen floor was flooded. After a process of eliminating other possible culprits such as burst pipes, or rising water under the house, I had to concede that it was indeed the dog (the one looking sheepish in the corner) who was responsible for the flood. She has always had a bladder of steal, but unfortunately the huge salt intake from the ham, followed by the volume of water she needed to drink to quench her thirst, all proved to be too much.  Mind you, after cleaning up the consequences of projectile vomiting bug from the girls bedroom (even had to put curtains in the wash), dog wee was an altogether more pleasant and light hearted task.

When the meat has been raised and cared for by us, and when we have seen it walk in our woods for months, and in the end been directly responsible for taking its life to sustain us, it really does ache when something like this happens and it goes to waste.  A loss is felt and a failure in terms of respect to the pig.

Air Dried Ham - Time of Truth!

We have been busy felling a few trees that were growing dangerously close to the house, which look even more threatening since we put our precious solar panels on the roof. The job entailed cutting the timber down to firewood size and storing it in the wood shed. Hanging in there are two tantalizing salt cured air drying hams. With each wheel barrow load our curiosity grew as to whether or not the meat was a success. Strictly speaking, we had decided to cut one down at Christmas and see if it had worked, or gone rotten. One of the hams is much smaller than the other, and by the end of the third day I decided to mention what we were both thinking to Dan. Sure wouldn't it be better to try the smallest one now, and if the experiment hadn't worked, then at least we wouldn't be disappointed at Christmas!

Full of excitement we cut down the smallest ham. It did smell meaty but our untrained noses couldn't tell if it was off. We tentatively opened up the three layers of muslin which was mottled with black patches of mildew. When the meat itself was revealed our excitement was deflated by further confusion. The meat did not look in the slightest bit appetizing,  instinct told me to throw it in the bin. There was even a small collection of maggots on the flesh, although they had not done much damage. The fat was waxy with black, white and pink blotches. The flesh was slimey in parts with a greenish tinge. We were fairly devastated it hadn't worked.

Before resigning it to the bin we sought out Hugh Fearnley Whittingstalls chapter on the subject. He was adamant that there would be a very distinctive and off putting smell if the meat was rotten, which wasn't noticeable on our ham. We decided to press on and so gave it a few scrub downs in apple cider vinegar .... with removal of 8 maggots and the covering slimes, the meat began to look more appetizing. I sliced off the outer flesh and oh my gosh when we saw and smelled the translucent ruby red ham inside my mouth began to water involuntarily. Yet still instinct told me not to eat it, so I just ate a tiny sliver, and Dan refrained incase he was needed to bundle me to the nearest doctor with food poisoning the following day!

24 hours later and I couldn't wait to eat more, my stomach was still intact! This time Dan also indulged and the taste experience was out of this world. Slicing wafer thin slivers of our very own home reared free range organic air dried ham was out of this world. Its an indulgence for late at night after the children have gone to bed, to savour with fine cheese and a full bodied glass of red wine, and a roaring fire. Next time we will have the confidence to air dry several hams.

Living Willow House Revisited

Many people have been in touch since I first posted about our living willow house. Quite a few have had willow houses made in their own gardens by Brenda as a result. Others are interested to see what ours looks like now after a season of growth. Well we are not disappointed, far from it in fact. The bare skeleton of initial interwoven branches burst into leaf in early spring. Twice during the summer I spent literally a few minutes weaving the newly grown branches in and out of the existing structure.

The result is that the willow house blends so well into the surrounding garden that its difficult to take a photograph that picks it out clearly! Inside there is a lovely leafy green canopy overhead which gives a comforting green hue to the incoming light. The children love playing inside and we plan to put a little table and a couple of chairs in it for them in spring.