I've said it before and I'll say it again, we were SO lucky to get a place that had so many wonderful things already in place. This week we are particularly grateful for all the fruit trees, bushes, and vines there were already in place and thriving when we moved in.
The ever present Josie and the turkeys were both on hand to help dispose of any damaged fruits. This series of photos just cracks me up....
Welcome to HighTail Farms, LLC! We're a small farm located in Greensboro, North Carolina. We are dedicated to providing people with ethically raised and humanely processed pastured poultry and sheep, fresh eggs, and raw meat for pet food. We are currently not producing any products for sale.
Please follow the links in the top bar for more information on our products and their availability. Continue reading below for our blog where we detail the adventures of raisin' animals and whatnot.
Tuesday, August 21, 2012
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I'll dig up my great-grandmother's recipe for pear sauce and send it along to you. It's my favorite way to eat Louisiana cooking pears...even if I do cut her sugar amounts in 1/2. Those victorians liked things super sweet.ReplyDelete
I love my Orient cooking pear tree and use the fruit 1/2 with oranges to make the most delicious Orange/Pear marmelade. Cut the sugar by 1/3 and it's deliciously sweet/tart. I also mix 1/2 pear 1/2 muscadine to make an amazing Muscadine/Pear Jelly, adding a bit of cinnamon and of course lemon juice. They ripen at the same time, so that's handy. During pear season, we leave about 30 fruits out in a basket to ripen slowly. Each day I hunt for the ripest one, peel it, cut it up and serve in a salad or for dipping in chocolate or cheese. We love the crispy grittiness of these pears eaten raw.ReplyDelete