On the farm menu tonight
I am preparing for the marathon canning next week as my dear friend Nancy White works all day and drives me.
So today We are smoking a pork leg from our organic red wattle pastured pigs. We are going to make home made hierloom tomato BBQ sauce using our garlic and onion, we are also making potatoe salad using home made mayonnaise using our pastured eggs.
The wood we use for smoking are our dried grape vines and desert masquit that we harvested from the desert and could be up to two hundred years old.