The apple doesn’t fall far from the pig.
If there’s one thing that’s more enjoyable than biting into a crisp, sweet apple on a sunny fall day, it’s hearing someone else’s satisfying crunch as they do the same. The most recent addition to our compilation of farm ASMR sounds is the collective crunch of 20 pigs biting into a bushel of seconds apples and then cavorting around the field in ecstasy. The apples (collected from our own and our neighbors’ trees) roll helter-skelter over the ground when we tip them into the pigs’ pen, and when one is discovered in the grass there is a snort of glee followed by a spray of juice. Suddenly, the morning grain isn’t the sought after treat that it usually is! Although throughout the season the pigs happily snack on everything from asparagus to zucchini, apple season is by far their favorite.
I love watching the pigs’ antics, and love having them as a part of our diversified farm. Without them, any damaged or past-date vegetables would seem like a waste of labor and resources, but the pigs close the loop for us. They convert waste fruits and veggies into a healthy source of protein. Their manure fertilizes our fields. And their shenanigans bring levity to our daily chores.
On a different note, I am proud to be raising animals for meat in a drastically different and better way than the conditions in which most grocery store meat is produced. Rotational grazing, lots of fresh air, a plant-rich diet, and lots of room to run/roll/root around is how life for a pig should be. As harvest day for the pig approaches there is, of course, a somber note to visits to the pig pen. But knowing the alternative to our practices (confinement, crowding, and never a glimpse of the sun) reminds me of the importance of providing alternative food options to our community. If you’d like to “vote with your fork” for these practices we have just a few custom-butchered pork shares available, so place an order on our website this week to stock your freezer for winter with our delicious, sustainable, and apple sweetened pork.
Cheers, Norah and the Sweetland Crew
Week 19 Harvest
Half Pint
Spaghetti Squash, 1 small
Corn, 4 ears
Cabbage, 1 head
Kohlrabi, 1
Eggplant, 1
Bell Peppers, 3
Italian Peppers, 3
Leeks, 2
Tomatoes, 2 pounds
Arugula, .25 pound
Garlic, 1 head
Brimming Basket
Spaghetti Squash, 1 large
Corn, 6 ears
Cabbage, 1 head
Kohlrabi, 2
Eggplant, 2
Bell Peppers, 5
Italian Peppers, 4
Leeks, 3
Tomatoes, 3 pounds
Arugula, .35 pound
Garlic, 1 head
Zucchini, 1 pound
Veggie Monster
Spaghetti Squash, 1 small & 1 large
Corn, 8 ears
Cabbage, 2 heads
Kohlrabi, 3
Eggplant, 3
Bell Peppers, 7
Italian Peppers, 5
Leeks, 4
Tomatoes, 4 pounds
Arugula, .5 pound
Garlic, 2 heads
Zucchini, 2 pounds
What’s Cooking This Week
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!