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.
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.
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 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.
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"