Spring Piglets

Believe it or not SPRING is right around the corner.  

Thinking about spring pigs for your farm?  Looking for a heritage breed that has a mellow disposition, great on pasture and makes great pork?

We have you covered.  We are expecting up to three (3) litters of purebred Gloucestershire Old Spot piglets this spring from our sows.  Our piglets can be purchased as feeders or if you are looking for a registered purebred (breeding stock) we can do that too.  Our pigs are raised outdoors throughout the year in the fresh air.  They are winter hardy and do excellent on pasture – ours even like to eat thistle!

Why do we raise Old Spots (GOS)?  We over the last 13 years we have raised five different Heritage Breed hogs including, Mangalitza, North American Guinea Hogs, Mulefoot, Ossabaw Island, and Gloucestershire Old Spots (and mixes of all of these).  After starting to raise GOS it became clear that they are the breed for our little farm – the GOS are thrifty eaters (not picky), lighter on pasture, eat many different types of plants or weeds, can put away thousands of pounds of apple pulp, great mothers, large litters and have a mellow disposition that makes them easy to be around and move.  

Piglets will be farrowed from our three sows,  Flora, Fauna and Trixie.  Our sire is Sir Renfred II and is about the most mellow boar I have ever seen.

Please email us directly if you are interested in the upcoming piglets!

info@alternativerootsfarm.com

John

Dilled Bone Broth

Warm until steaming, then enjoy…

Dilled Bone Broth

1 cup bone broth of choice

1-2 tsp ACV, or to taste

Sea salt, to taste

1 tsp fresh chopped parsley (I use 1/8 tsp dried)

1 tsp chopped fresh dill (I use 1/8 tsp dried)

Fresh cracked pepper, to taste

Day 2 of Daily Bone Broth

On day 1 of deciding to drink bone broth daily I realized I was doing it all wrong.

I’d been simply warming a mug of bone broth and making my way through it. Enter actually seasoning it…and savoring it! This dilled broth is delightful.

So what is the difference between bone broth and stock?

Bone broth is more nutrient dense and typically simmered for a long time, 12-24 hours. It often contains connective tissues (think joints) that add more beneficial properties. The most gelatinous rich broth will have a good jiggle when it cools.

Nutritional content of a broth depends on what goes in and may vary how you make it and there are different recipes and different takes on it. So, don’t be overwhelmed, give it a try and learn from there. I know I can do things to improve my broth-making and that’s part of this journey for me.

Bone broth bought from the store should always be frozen. Anything on the shelf is processed and has lost beneficial properties. At home we use it fresh, or place extra in the freezer. When I have a lot I will can it for stock. Still beneficial, but not as much so.

If you’re not ready to start sipping on it use it more liberally in your cooking! Sub broth for water in recipes - cook your rice in broth, instead of adding a cup of water to your simmering taco meat, etc.

Real fats and proteins are at the heart of health!!