The 22lb Ham

Once again the farm was the scene of an Easter ham-apaloozza. We had our processor smoke an entire ham from Pepper the 280lb pig last fall, and we pulled it from the freezer last week. We beat last year's 19lb ham by a fair margin, this one was 22lbs. It took 7 hours in the oven, but it was worth the wait. We got lots of compliments on the ham, and we had a great variety of delicious side dishes brought by our guests. It was a fun afternoon.

Getting ready to start putting some seeds into the mini greenhouse this week, and I'll be making my spring seed order soon as well. I have a few new weird vegetables I want to try this year, I'll post a description of them soon.

Winter is still throwing it's last gasps at us, it's been a crazy one. The nearest city to us, West Bend, has now certified this winter as having the most snowfall since they began keeping weather records. I'm glad we spent the money for a new transmission for the plow truck last summer.

Keep checking back,I promise I'll be posting more often again now. Think Spring!