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Non-Tech : Kirk's Market Thoughts

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Kirk ©

sixty2nds

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To: Kirk © who wrote (16718)	9/11/2023 1:45:17 PM
From: robert b furman	3 Recommendations of 26782

Hi Kirk, My deer hunting license went up 5.00 to 165.00. When I harvest a deer I take some roasts and the tenderloins. All the rest goes to ground meat 1/3 pork butt and pork has gone down. 2/3 goes to Hamburger with Rib eye tallow ground in the very lean venison cuts. We seldom buy hamburger anymore as the venison is so lean and corn fed tasty. I buy a rib eye roast at the local meat market. We cut up an 18 pound rib eye roast and got 20 very nice steaks out of it. We freeze the ribeye tallow and give to the meat market for deer processing. If we have enough burger for the year (usually keep a two year supply) we then put the rest into italian sausage and make Italian Sausage sandwiches on a hard roll. Jan uses her tomato sauce and frozen peppers from the garden. Over the years we've become quite sustainable with gardening, hunting, fishing for walleye, and harvesting from our growing orchard. It is still young but producing more cherries, apples, and pears every year. Although being sustainable is a big buzz word these days, iour sustainability really evolved out of a desire to be healthy and as organic as possible in all of our home improvements. If a person is having troubles affording groceries, a small cold frame garden box can be a lot of fun and extend the summer growing season quite a lot. Tomatoes grow in containers very nicely. Houston is so hot that tomatoes do not make it through the summer. My neighbor put out a 6 mill plastic sheet under his backyard overhang on his house and he'd give us homegrown tomatoes in March. Every year we spend $50 to $100 in adding sphagnum peat moss bales and compost. Every year our yield keeps on improving. I've stopped planting seeds and transporting them from Texas. This year I found an Amish colony that has built green houses and have the most fantastice tomatoes and peppers I ever grown. So it is fun and it evolves with the gaining of "how to" knowledge and "where to" buy sources. Cold frame garden beds can be beautiful when built with brick and an old large window frame. Both found inexpensively at a "Restore" Building. I got done at 10:30 last night making a second double batch of Salsa, so I have 36 quarts. Tried a new twist to my old recipe and roasted the serrano and habanero peppers. Very nice flavor. I learned it from a friend in Mexico who is Mexican. I gave her a quart and she brought me hers. I like it better. The first taste is mellower. I'll send a Taste of Wisconsin to you after all the tomatoes get pulled. So far we've processed over 600 tomatoes and depending on how quick the frost comes we've got at least another 1000 out there on our 65 plants. ITS BUSY HERE! Bob

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