It’s about 20 F outside. Perfect day for Sandy & Wendy to chill on top of their coop. After all, it’s nice and quite. Don’t you wonder about it Sandy? Why no-one is out today? Didn’t it occur to you that it’s kinda cold out here?

…I guess not for some.

My next bread class is coming up in a couple of weeks. So if you want to enjoy amazing breads of YOUR creation hurry up and shoot me an email at classes@thecityfarmers.com. For more details on the class check out “Classes” section at the top of this page.

Fresh Italian sausages. They are very easy to make… well once you get the hang of it. And extremely rewarding in flavor. Not to mention cost-effective. These are made with high quality meat, fresh herbs from the garden and natural hog casings. Heaven for anyone who appreciates a good sausage like my kids and wife!

This is the greenhouse after a snow storm, last year. My neighbors think a space ship has landed…

This “charming” looking contraption is my sausage incubator in action. If you like dry cure sausage (I do) and want to make it precisely to your own taste (as I do), you have to go through this process. It’s a walk into a semi-lab-clean and semi-bio-hazardous nook. This is how you grow your good bacteria and develop the mold on the casing. The sausages hang there for about 2-3 days before going into the drying chamber. It can be intimidating and kinda unappealing at first. But the outcome… oh boy, those sausages when ready and dried, are unbelievable!