How’s your week been? Yesterday was a crazy-fun-busy day for me. I woke up, did chores, and helped get the processing shed ready for the days’ butchering: about 170 broilers and 100 turkeys. Eric, Polyface’s Senior Apprentice, and I also got an order ready for a restaurant chef that was coming by that morning.
During breakfast, I experimented with making a gallon of yogurt. Any yogurt extraordinaires out there? All I know to do (besides buying a “yogurt maker”) is to heat 1 quart of milk between 100 F – 110 F, stir in 3-4 tablespoons cultured yogurt, pour into glass canning jars, and leave in a tight cooler for 5-7 hours. I’ve tried flavoring yogurt with honey, maple syrup, or vanilla. I’m in the early stages of learning, but I’m sure success is out there somewhere.
I then jumped in to help finish butchering the birds, grabbed some lunch, and headed out the door to make the weekly run to the local abattoir. I drive our box truck every week to pick up fresh meat orders for restaurants and retail, and also inventory for our sales building and buying clubs. (I really like the box truck because it has AC, radio, and cute elephants on the side.)
When I got back, the team of apprentices and interns took care of putting the meat away in fridges and freezers. I had some baking that needed to get completed, so I started that, helped some customers in the sales building, and then came up to take care of inventory for buying clubs (and write this blog post!
Brie and Dan made an amazing meal for all of us: yummy dinner-for-breakfast, including buttery-flaky biscuits, sausage gravy, stewed apples, greens, roasted zucchini, and delicious scrambled eggs. Yummy!
In the evening, some of us went out on the town to the thrift store. I came back with a cute little sweater in a red wine/sorta plum color. Lovely!
Happy September everyone!