in my kitchen, around the farm

updates, garlic, marrow butter, and what's been inspiring me

We have arrived home to Canada, allowed back into our country. That seems less mundane and expected compared to a few short years ago. We came home to all farm animals in good stead and a house well taken care of while we were gone. We walked in the door of our home and saw it all with fresh eyes. Oh, how we love, love, love our home. A home worthy of taking one’s last sip of air in. Probably not to be for us now. Less than a week back and we find ourselves pining for a sweet babe that holds our hearts in the palm of her tiny little hand.

For now, there are things to do. I got my garlic into the ground. I had got about half way before running out of time before we left for our trip. Thankfully, the ground wasn’t frozen solid when I got home. We also harvested the rest of the meat rabbits. We’re keeping three of our best does over the winter and I’ll be bringing in a new buck in the spring. Other than that, we’ve been relishing sleeping in our own bed. For some reason, our Air BnB host had a double bed as her main bed. Troy and I are not little people. We do not fit on a double bed, never mind one that had a collapsed side on it. We had to put the mattress on the floor to give the one side rigidity so Troy stopped rolling off the bed. Add to that the windows on every wall of the home (beautiful!), none with a shade or curtain (horror!). I had to change in the closet and slither along the floor to get into bed. So, yes, so grateful for our organic, king sized mattress and windows with curtains. Sweet luxury!

Marrow butter, one of our favourite butters - in pictures. Roast marrow (and other bones). Scoop out marrow. Go on to make bone broth with the rest.

Into marrow I add some fermented garlic, herbes salées, anchovies, and raw butter. You can add whatever your heart, and tastebuds, desire. Blend it all up.

Pour it into moulds or jars or whatever else you want. I like them in individual moulds, about a tablespoon each. I put them in glass jars in the freezer and we’ll take one out to add to an overly lean meal like jerky or just add them to other meats or meals because they’re so delicious.

Now that we’re home, we’re tucking into all the food that we’ve worked so darn hard to harvest since last spring. I’m excited to enter into a year where we’re eating solely from our farm. It feels good. Well, it feels good now. Will I miss my olives? Yes. Will I miss my favourite raw, European cheeses? Yes. But my guess is that I’m going to get pretty good at honing and refining our diets. That, I am looking forward to. And, maybe, I’ll just realize I don’t need those things so much anyway. Tonight, for supper, I had a pork shoulder roast that I poured some of my brandied cherries and rabbit bone broth over before braising for a few hours. I’ve not been eating much pork, but I ate this without issue. It was absolutely delicious. With it I ate some pickled okra I made this summer (an experiment I will definitely be repeating in the future) along with some pickled whole carrots. I really like eating vinegar-y and fermented foods with pork. It helps with cutting the rich, fattiness of the meat and is wonderful for digestion.

Clementine, the most stubborn cow that ever lived. I miss her still.

A few things that I’ve been reading, watching, inspired by this week:

• First, I would be remiss if I didn’t say how thrilled, and honoured, I was to be mentioned in the Dark Horse Podcast’s Christmas gift giving suggestions. I mean, come on! I love those two. Bret and Heather have been such a touchstone of sanity and reason for so many of us over the last few years. Their courage and steadfast dedication to truth leads the way.

• I have been a fan of the Munk Debates for years, decades even. I’ve also been, and remain, a big fan of Douglas Murray. I could listen to that man all day. There’s