Pork

Part of the reasoning behind buying The Shire, our almost twelve acres here in Kenya, was to be able to grow and raise much of our own food. Plus to be able to produce food for the hungry people we work with in the Nakuru community. We spend the vast majority of funds that come in on feeding the children, ourselves, and a host of other people. When we started to look for a piece of land to buy that was one of the foremost agendas for that new land, production of food.

Now since we know little about farming and gardening we are studying and applying that timeless learning tool, trial and error. I have failed to grow quite a few vegetables and succeeded on a few others. I am confident that in the future this farm will produce an abundance of vegetables.

One aspect of the farm that has been a big success are the pigs. We bought the two pigs from a farmer nearby, and honestly I did not think they would survive. The things were skin and bones and covered with mange. Lots of food and a little medicine fixed them right up. Maggie, our sow, is on her third litter. We have been able to sell some of the piglets, give a few away, and most importantly eat some ourselves. Last week I slaughtered a piglet for dinner and tomorrow will do the same for lunch. One hundred percent organic and well cared for suckling pig is some of the best meat I have ever had.