In the Conservatory

I always saw the grow shops with their sample plants and thought it was really funny.  Like someone would really use a tent for tomatoes when they could put them outside.  Well, with annual hail storms repeatedly breaking the greenhouse windows - I am now that someone.  

This year's 50 or so tomato starts
Purple Cherokee, Hagens Little Yellow, Hungarian Heart, Mortgage Lifter & Yellow King of  Siberia

The Brassicas to be planted next week

Rabbit Sausage

I learned how to make sausage almost 20 years ago in the kitchen at La Rive Gauche in Seattle.  It is a knowledge that I had not used since the closure of the small French Bistro.

We used it today.

But honestly, if I was a complete neophyte I am sure we could have watched a tutorial on YouTube.

The recipe was made up on the spot mostly - a little bit Taste of Home, a little Hank Shaw.  2:1 ratio homegrown rabbit and pasture raised pork belly.  Lots of smoked paprika.  Some onion and garlic.  We used hog casings, so these earthy sausages are the size of a Bratwurst.

We made 12 lbs in all.