Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Venison
“Marconi is wireless now” said Richard obliquely as we trundled across a muddy field in his jeep leaving a trail of feed on the ground for the hinds. “Yes?“ I replied waiting. “He got high tensile wire wrapped round his antlers a while ago,” he continued. “I couldn’t get anywhere near him for days. Then…
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Lambing
Whiteface ewe and lamb It’s still raining and the wind is hurling itself through the valley. The stream has turned from a sedate crystal flow into a boiling brown frothing torrent and the lambs have started to arrive. What a sharp contrast to the warmth of the womb. Last Thursday the ewes came in for…
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Pickled Eggs
Maran chicken Living as we do in a place much favoured by holiday makers we often have too many eggs at this time of year. Come the tourist season we or rather the hens can’t produce enough. So now is the time for me to put down a supply of pickled eggs for those summer…
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Goose Egg Tortilla
Goose and chicken eggs Two of Idi’s eggs will make a substantial tortilla!
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March
Jacobs and Whiteface Some hope things would warm up as we enter March and move towards spring! Freezing rain hammers on the windows as I write. Dogs curl up round my feet turning their noses from the door and donkeys stand dejectedly in their stable dreaming (well maybe they dream!) of sugary grass and warm…
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Roast Shoulder of Lamb
Out of the deepfreeze comes a shoulder of lamb which I boned and rolled a while back. To bone any meat use a sharp flexible bladed knife and, sliding it into the meat, work your way along and around the bones. Blunt knives are much more dangerous than sharp ones because you need so much…
