Tag Archives: pigs

Scalloped Potatoes and Leeks

As far as I’m concerned, the best part of eating ham for dinner is having scalloped potatoes alongside it on your plate.  We have a freezer full of ham steaks that need to be used up before December, when our next round of pigs will be all grown up.  Have I shown you piglet pictures yet? I can’t remember, so here you go!

Anyway, I had a big bunch of local leeks in my fridge, so I decided to add them into my normal recipe and it was delicious! I don’t measure when I make this recipe, since it’s all about the layering, so these measurements are just estimates.  Seriously, you want to make this recipe!

Scalloped Potatoes and Leeks

  • 1 clove of garlic
  • half stick of butter
  • 3-4 large potatoes, peeled and thinly sliced OR 8-10 small red potatoes, washed and thinly slided (no need to peel them!)
  • 2 large leeks, well washed, halved and sliced
  • 4-6 Tbsp flour
  • 1 1/2 cups shredded cheese (I used cheddar this time, but any cheese you like will do)
  • salt and pepper to taste (I like LOTS of black pepper, and add a little bit to each layer)
  • 2 cups whole milk

Preheat the oven to 375°F.  Cut the garlic clove in half, then rub the cut side on the inside of the a 9 x 9 pan to flavor it, then use 1 tsp of butter to grease it.  Begin with a layer of potatoes by placing them in the bottom of the pan.  Sprinkle them with salt, pepper, and about a Tbsp of flour, then dot with about 1 Tbsp of butter.  Add another layer of potatoes, more salt, pepper, flour, and butter.  Next layer in about half of the leeks.  Add another layer of potatoes, salt, pepper, flour, and about half the cheese.  Add another layer of potatoes, salt, pepper, flour, and butter.  Add the remaining leeks, then another two layers of potatoes, salt, pepper, flour, and butter.  Pour in the milk until the potatoes are mostly submerged, then press the layers down with your hands.  Top with the remaining cheese, some more pepper, and maybe even some more butter.  Bake for an hour until bubbly and the cheese is nicely browned, then let sit for about 15 minutes to cool and thicken before serving.  I’ve found that if I double the recipe I need to bake for up to an additional half hour to make sure the potatoes aren’t crunchy.

Ham? What ham? Pass the scalloped potatoes and leeks, please!

3 Comments

Filed under Food, Living from Scratch, Local Agriculture, Recipes, What's for Supper?

Piglets

Ed’s family got the pigs that we will raise for meat this year.  We have four, up one from last year.  They’re all Yorkshires this year, and they’re all brothers from the same litter.  They seem to like their new home.

piglets 006

piglets 007

piglets 020

Don’t you just love their tails?  When we left tonight they were piled up together in the little barn, drifting off to sleep.

piglets 032

Bonus turkey update! Here is their home, which Rich drags around to different spots in the field.  At night, they go into the coop to sleep.

For more information about our choices to raise and eat animals, read my post Ethical Omnivores.

6 Comments

Filed under Food, Living from Scratch, Local Agriculture, Sustainable Living

Pork for the Year

Yesterday, Ed’s family began the process of turning pigs into food.  I had football practice, so I wasn’t able to make it.  Although I didn’t want to be there when the pigs were killed, I did want to see how they began to process them, so I was a little disappointed.  The pigs drained of blood overnight and today we processed and packaged them.

pigs-003

The pig halves in the back of the truck, waiting to be cut up.

pigs-007

Ed’s dad Rich give me a quick refresher on pig anatomy.

pigs-010

Uncle Dan, pig-butcher extraordinaire, cuts the ham off the pig.

pigs-012

Ed cuts the foot off of the ham and Chris wires bacon to hang in the smokehouse.

pigs-016

Melissa and I spent a long afternoon vacuum-sealing the meat in Mom Marie’s dining room.

pigs-017

Chris organized and divvied up the 3 pigs for family and for sale.

In our 3/4 of a pig, we got 4 pork roasts from various areas of the pig, 1 rack of spare ribs, 1 pork tenderloin, and 21 bone-in pork chops.  We’ll also get ham, bacon and sausage when it comes back from the smokehouse.  Tonight, we’re having pork chops and applesauce for supper, and the rest of the pork goes in our freezer.

8 Comments

Filed under Food, Local Agriculture, Outside, Sustainable Living, What's for Supper?

Three Little Pigs

Here are the pigs that Ed’s parents got.  They’re about two months old now, and in late November, half of one of these pigs will go in our freezer.

The spotted pig is Wilbur, the dark pig is Templeton, and the pink pig is Charlotte.

And here they are with Mr. Zuckerman Mr. Arable Ed’s dad, Rich.

They love their water bowl, especially laying in it and tipping it over.

Charlotte loves the water.

Melissa loves the pigs and has bathed them and cleaned up after them the last couple of days.  Chris said she could pick up Charlotte without a squeal.  Unfortunately, Melissa was at work tonight, otherwise I’d have a picture of that!

8 Comments

Filed under Food, Local Agriculture, Outside, Sustainable Living