Here we are in the middle of August and it's already time to start working on the plan of attack for finishing the pigs before we ship them mid-November. Up until this point, the hogs have been rotated through four paddocks, seeding with a mixed cover crop after they have moved onto the next area. The larger they get the more they eat, and as a result we now have to rotate them more frequently. With them quickly approaching their ship date and weighing in around 190 pounds currently, the time came to move them to virgin ground to help pack on the pounds and flavor the meat over the next three months. Fall is the perfect season for finishing them thanks to an abundance of produce, canning scraps, nuts, and fruits which not only offsets some feed cost, but also enhances flavor.
We certainly eat veggies fresh, but I am an avid canner and preserver, so I plant a surplus and in some cases, multiple rounds of quicker growing veggies to maximize yield. I am stocking up on canning jars, and beginning to plan what I am going to can this year. This year has been a banger year for the garden, I often look at it in awe at how fruitful and healthy it is. I tried several new (to me) veggies, and none have disappointed! Here's what's growin'...
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