Country Wining and Dining

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This week, I’m taking a look at Chapter 6 of Farm Anatomy: The Curious Parts and Pieces of Country Life.  Chapter 6 is all about Country Wining and Dining.  Needless to say, I was super excited about this chapter because I love to cook myself (as long as I don’t have to clean up afterwards).  This chapter has a lot of great information including:

  • In an old-fashion country kitchen
  • Wine-making equipment
  • Edible flowers
  • The basics of breadmaking
  • Dairy terms
  • The basic steps in making cheese
  • Butchering knives
  • How to cut up a chicken
  • Prime cuts of beef
  • Build a barrel smokehouse
  • Prime cuts of pork
  • Dry curing
  • Prime cuts of lamb
  • Freezing meat
  • Pressure canning
  • Root cellaring
  • Making maple syrup

One very helpful section in this chapter is the section on breadmaking.  Even if you never have anything else to do with farming, or any sort of “Country Living,”  you should be able to make your own bread.  Even my husband can make my Grama Ruby’s 2-Hour Rolls.  So the fact that this chapter has a basic bread recipe with visual instructions is super awesome!


Of course, if you’re more of a meat person, this book still has lots to offer you.  This chapter has several very nice illustrations which break down the prime cuts of meat for beef, pork and lamb; along with a handy reference chart for how long those cuts of meat will stay fresh in your freezer.  Not that I follow those freezer rules –  I’m quite sure I just cooked some 2 year old pork sausages in my jambalaya the other day.

What is your favorite type of food?  Do you prefer meats, fruits, veggies, breads or sweets?  Do you prefer to purchase as you need; buy in bulk; or store your own foods (by canning, cellaring, or freezing)?

And don’t forget to come back next week, when we discuss the final chapter of the book, Spinning a Yarn.

Read all of the Chapter Reviews

Ch. 1: Breaking Ground

Ch. 2: Raised in a Barn

Ch. 3: Tools of the Trade

Ch. 4: Plant a Seed

Ch. 5: Separating the Sheep from the Goats

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