Spring Lambs Are Here!

This Spring we are going with a mix of mostly "hair" sheep. These girls, aptly named "Mocha, Cappucino, and Latte" by our neighbor, are a mix of Blackbelly (Barbados), Dorset and a little Suffolk. They are 10-12 weeks old as shown here.







The girls are kept safe from predators in our 6 foot ostrich fenced lot (orchard) that is shaded by a giant peach tree and are being fed lots of organic oats and GMO-free grasses.

Stay tuned as they grow...

Cinco de Mayo Fun...Pork Carnitas Tacos with Tomatillo Salsa!

What do you do with tomatillos, 

or those ugly little green tomato-looking
things with husks on them?
You make a wonderful tart and savory
green salsa that is great with pork carnitas.
This is classic Mexican food at its best. 
And also my favorite go-to taco recipe. 

Enjoy!

Carnitas

2 1/2 pound pork shoulder, cut into chunks

3 t. dried oregano

2 t. fresh ground pepper

1 t. sea salt

1 t. ground cumin

1 onion, cut into chunks

3 whole garlic cloves

Juice of three limes

12-16 GF corn tortillas*

2 ripe avocados, sliced

Fresh cilantro

Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom 
of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime 
juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the 
pork with a fork.

Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro 
and cabbage.

Tomatillo Salsa

1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)

1/2 cup onion

1 large clove garlic, optional

1 cup cilantro leaves, loosely packed

1 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food
 processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

*Use non-GMO corn products!

This recipe is available in my gluten free cookbook:

"The Very Best of Gluten Free & Wheat Free Cooking"

by Diane B. Jacobs, available at Celiac Disease Info. org