See Ya, October! Hello November
November Newsletter
Thanks for nothing October. I know you are considered the month of beautiful leaves and cozy fall weather, but you got a little too “wintery” for me. Normally I’m all about you and the pumpkin picking and your last treats from the garden, but you dumped 8 inches of snow when I needed to get garlic planted. So instead making my tasty pumpkin pudding, I spent the afternoon planting garlic and covering it with straw. A few hours later the ground was covered. In truth, the snow wasn’t really to blame, it was me. I should have gotten in the garlic weeks ago, but always seemed to have other projects that were more pressing. Like rendering lard or course.
Mid-October we took our pigs in for processing. A side benefit of having pigs is that you get real, free range pig fat. With a crock pot and a spare ten hours, this hot liquid gold, when strained, turns into a snowy white lard. It is the ultimate choice of fat for pie crusts. And what better time to start talking of pie crusts then in November, the official pie month (Wait! That statement might be false). November, particularly Thanksgiving, is like my super bowl! Last year I made 12 pies for 24 people, and if you’re any good at math you’ll know that’s 1 pie for every 2 people. Each Thanksgiving my goal is to have a complete farm to table meal. Meaning whatever dish I make the main ingredient has been grown or raised here on the farm. (Before you even think it, I am not growing my own wheat to make my own bread). New to the table this year will be a huge 10lb smoked ham with a side of bacon brussels sprouts topped with a reduced balsamic vinegar dressing. As for the new pies this year I’m trying something new, Cheder Cheese Apple Pie. Why? First off, it seems like a pie everyone should try at least once and second it would annoy my husband that I’m taking a simple apple pie and putting cheese in it. That in itself is seems fun. But I never forget the classics when it comes to pies and with that I have included my ultimate go to recipe for pie crust, Grandma Betty’s Pie Crust. Grandma Betty was the boss in the kitchen and pretty much everywhere else she went. As a no nonsense farmwife, she made a least a pie everyday feeding the farm hands, 6 children and anyone else who stopped by that day. Needless to say this recipe has been tested and approved. So this Thanksgiving I will once again turn to Grandma Betty and whip out some favorites (hello cherry pie), and go to uncharted territories (Maple Bourbon maybe?). May your Thanksgiving, although maybe slightly smaller this year, be filled with old traditions as well as welcomed new ones.
Look, October I’m glad you’re done, so far November and it’s 70 degree days are feeling rather nice. But I wasn’t born yesterday when it comes to Minnesota weather and that snow I know you’re coming back, but please, don’t snow on my Super Bowl day!
Stay Rebellious,
Rebel Pickle