Slow Food Pig & Lamb Roast

All the hard work paid off and we had a great day yesterday at the Westmeath Slow Food Convivium Pig & Lamb Roast. Hilltown turned out to be a fantastic venue, many thanks to Fionnula for allowing us to be there.

We supplied the organic lamb, and so it was up early to be at Flood's Butchers in Oldcastle for 7:30 to collect both the lamb and Morag's pig ready for TJ Crowe to start roasting.

The lamb ready to go onto the spit, having been hung for 2 weeks.

The lamb on the spit.

And some time later, cooked to perfection and ready to be carved.

TJ Crowe and his assistant preparing the pig

On the spit ready to roast

Spit roast pork with lots of delicious crackling

The scent of pork & lamb is in the air and the crowd are getting hungry!

The meat was served in delicious baps made specially by Louis Peppard of Lilliput Loaf Co.

Following the meal Una gave a talk on The Slow Food Movement, it's intentions and ideals, and Terra Madre which is the world network of food communities.

She then introduced the 2 speakers for the event.

First up was Morag Newman who gave a very interesting and passionate talk on Rare Breed Pig keeping especially the Mangalitza from Hungary, and keeping pigs on a smallholding.

Next up was Christopher who gave a talk on conversion to organic sheep farming and an insight into what's involved in producing a lamb.

Eating their roast pork and lamb, and enjoying the talks.

Paddy Keogh from Wines Direct very kindly supplied some very enjoyable Prosecco

Not much was left at the end of the day!

Autumn Fruit

All around us the year is winding up and reminding us to lay down stores for the winter.

In the orchard the last of the fruit ripens.

Medlars

Asian Pears

Quince

For the first time the Sweet Chestnuts we planted some years ago on the drive have fruit.

In the hedge rows the elderberries are ripening

and the blackberries

the rosehips

and the sloes. Must buy some gin!

So much to preserve, so little time.

Westmeath Slow Food Convivium

We are members of the Westmeath Slow Food Convivium and are supplying the lamb for the above roast!

It should be an interesting afternoon, with TJ Crowe spit roasting one of our lambs and a rare breed pig from Morag Newman. It will be an opportunity to find out more about Slow Food and meet some like-minded people.

You will also be able to enjoy two talks, one from Morag on Rare Breed Pig Keeping and the other from Christopher on Sheep Farming and what is involved in producing lamb!

If you are interested please pre-book tickets for yourself and friends in advance (as spaces are limited) by contacting one of the numbers above.

See you there and fingers crossed for a sunny day!

Haylage made at last!

We have been waiting since the beginning of August for a 5 day weather window to cut our meadow and make haylage. To decide on when to cut we use a combination of crossed fingers, the Countryfile Weather Forecast on Sunday, Met Eireann's Weatherdial and finally The Irish Weather Network which has a recording station in Killucan about 15 miles away, and is a great website for local weather.

Monday 30th August turned out to be a bright hot breezy day. Ideal weather !

We tedded it out twice,

and then rowed it up on Wednesday evening.

Smidgen and Iota can be seen checking that the rows are straight!

The haylage was baled on Thursday afternoon.......

......and immediately wrapped.

The bales need to be brought in straight away or else the crows perch on them and puncture the wrap.

All safely stacked in the yard ready for winter, and most importantly, saved without rain.

It will be used to feed the cattle, the sheep and the horses.

We have had 3 inches of rain since this photo was taken!