As we strive to have a sustainable home, we want to use the most of our farm raised animals. Today that means using fat from our pigs to render lard.
I’m trying something new this year – an update each week about what’s going on around our farm and garden. I’m aiming for just a quick rundown of the week’s happenings. Hopefully the coming weeks are not as eventful as this last week has been. It’s been a rough start to 2016 – which means it can only get better.