Comments for Terrabyte Farm

Comment on The Cost of Things-Pigs by Bol

Bol — Thu, 11 Feb 2010 05:08:11 +0000

thanks for your tips..really excellent

Comment on The Cost of Things-Pigs by Jamie

Jamie — Sun, 24 Jan 2010 03:03:40 +0000

Certainly depends on location, but I’d say anywhere between $2.00-$2.50/lb. live weight seems reasonable (heavily market based). Your figure sounds a little high to me. $500-600 seems more reasonable, but it’s all based on what your local market will bear, which could have seasonal differences besides. Have you totaled your costs so you know what you “need” to sell it for (can you afford to go lower)? Also, is your customer getting a live animal that they have to make their own butchering arrangements for or is that included in the price. If included, the price seems much more reasonable.

Comment on The Cost of Things-Pigs by rebecca

rebecca — Wed, 20 Jan 2010 02:47:32 +0000

how much could i sell a 4-H well developed 250 hampshire barrow for? i was thinking about 700? is that a good price or not??

Comment on Home butchering and preserving by Jamie

Jamie — Mon, 11 Jan 2010 00:45:51 +0000

Wow, sorry to have missed your request. Here is the recipe:

Roast four-six heads of garlic. To do this, cut the tops off to expose the bulbs, place them in a small oven proof pan (I use a glass baking dish), drizzle them with olive oil, pour a little water in the bottom of the pan, and roast at 350F for an hour (or until you can smell them).

Allow the garlic heads to cool and then squeeze out each bulb, reserving the roasted garlic in a bowl. Chop two-three lage onions and another head of garlic. Saute on med-low heat with olive oil until very soft, but not brown. (You can also use leeks if you like).

Heat one quart of stock to a simmer (I used chicken, but you can use whatever, even water, but it will not be as rich). Add the sauteed onions and garlic and the roasted garlic. Bring to a simmer and simmer for 15 minutes. Blend in a blender, food processor or with a stick blender (my preferred method is stick blender). At this point you can eat it as is, or add in 1 cup of heavy cream and serve. Salt and pepper to taste.

Enjoy!

Comment on Building a polytunnel by Jamie

Jamie — Mon, 11 Jan 2010 00:40:00 +0000

It was a kit that we purchased from FarmTek. Each hoop comes in about six pieces of one inch pipe that fit together. It was fairly easy to put together, we used self tapping screws and duct tape to secure it and make sure there were no protruding parts for the cover to snag on. I believe, if you are interested, that there is currently some sort of program sponsored by (USDA?) some organization that is offering massive grants and rebates to farmers who purchase grow tunnels. Something worth pursuing if that is something you see in your future.

Comment on Building a polytunnel by Tom

Tom — Fri, 08 Jan 2010 13:50:20 +0000

Hi Michael,

The tunnel looks great. Did you bend the hoops yourself and, if so, how did you do it? What size material was used for the hoops?

Comment on Home butchering and preserving by Caryn

Caryn — Tue, 01 Dec 2009 20:12:01 +0000

Sounds delicious! Would you share your garlic soup reciepe?

Comment on Rabbit for fur and meat. by rrj

rrj — Wed, 25 Nov 2009 03:43:17 +0000

wow satay rabbit I like it. thanks.

Comment on Artisan Bread in Five Minutes a Day by John Sindelar

John Sindelar — Mon, 09 Nov 2009 21:25:24 +0000

Thanks so much for posting about your bread! Showed this to my wife and I’m now sitting in front of the most amazing homemade bread. Can’t believe how well it turned out. You rock.

Comment on The Cost of Things-Pigs by Jamie

Jamie — Tue, 03 Nov 2009 11:37:05 +0000

That is very true, thanks for posting your prices. I am sure that it varies greatly based on where you live and my guess is that we may be in one of the most expensive regions. However, the price is still worth it compared to retail prices of all-natural, hormone free, pastured pork. Plus, I really love the pigs, they are so good at recycling all of my kitchen and garden waste.