Friday, 5 October 2018
Wednesday, 3 October 2018
I took more game out of one of our freezers to create more space: two pheasants, a partridge and some pigeon breasts. The pheasants and partridge have been boiled up and have now been stripped of their meat. The next stage will be to make the soup. That's to be done later today.
The end of the summer heatwave brought some much needed rain. The result was a great deal of new weed growth. So last week I was able to feed the goats and poultry on fresh grass, nettles, dock and dandelion.
Meanwhile, we got the chainsaw working again, thanks to our friend Steve. Lots of firewood was chopped but we still have plenty more logs waiting to be cut.
Making red champagne moved onto the second stage of the process last week when the fermenting juice was bottled and corked. It will stand for a couple of weeks before we can crack open a bottle. I miscalculated the amount of juice I had so the extra 800ml was added to some vodka and sugar to make elderberry and blackberry fruit liqueur.
Last week I eventually processed all the plums we got in a recent food swap. They were boiled up and the juice extracted to make a fruit drink. The pulp was then pressed through a sieve to make a puree which is, at the moment, waiting to be turned into ketchup.