|Nature as art.|
Not being able to do anything in the garden is getting very frustrating, we have broad beans waiting to be planted out but with the wind and at times pelting rain I fear they would suffer. Somewhere we have crop cover, the envionet fleece, but where it got put is anyone's guess. A search of the barns and the shed failed to uncover it. I hate buying new when we know that somewhere we have an item but I fear that if we wait for discovery it will be too late to put it to good use, so new it will have to be. Those beans have to go out and it is also time to get cabbage and other things started.
Our seeds have now been sorted, new seeds ordered, we will not let the weather defeat us. We have the tunnel, a cold frame and the sunroom in which to raise seeds, most of the veg beds are raised beds, so with the help of fleece we will make progress.
|Yet more compost.|
|The first wall unit completed.|
|Simon hard at work.|
We are also having our first attempt at curing bacon. We had ordered a slab of pork belly from Deidre, our Organic butcher which was waiting for us on Saturday. Surprisingly it was cheaper from her than the price of pork belly from a conventional butcher. I had ordered the curing salt and salt petre on line, I had failed to find what I wanted here.
|First remove the ribs.|
|Curing mix has to be rubbed into all the crevices, all the meat must be covered.|
This is the traditional way of curing in Spain and other European countries so we hope it works for us. We should know in a week or so if we have made an edible product, we do hope so as we both miss bacon, it's just about impossible to get good bacon now, from pig to bacon in thirty six hours just does not seem right, neither does injecting chemicals and water into meat, and then calling it bacon. Maybe we can do better, it remains to be seen.