Prairie Pride Farm of Minnesota

  (Mankato, Minnesota)
5th Generation small family farm
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What A Day, What A Day!!

On Sept 2nd we had the first fire on the farm that I know of.  Roger had just been outside doing morning chores then came in the office of the house to make a few phone calls and a neighbor starting pounding on the kitchen door.  "Do you know your shed is on fire?"  "I already called 911 and they are on their way." 

About 2 hours of fire trucks, hoses, water tankers, and rescue squads, the shed/garage was a pile of ashes.  The fire had a strong north wind pushing it to the dry storage freezer where my ship supplies were kept, and then over to the working freezer where I had just tucked away 700 broiler chickens for shipping. 

This was on a friday of labor day weekend.  Tuesday were were leaving for Washington DC for a National conference for towns and townships.  Roger is a township supervisor and I am a treasurer.  This is grass roots government of the purest form.

Anyway, we are meeting with adjusters and getting out orders with the boxes that were not destroyed.  Just waiting for the new ones to arrive.  Then I get a phone call last friday that the truck transporting my boxes had an accident and the boxes were being held by the insurance adjuster.  A new shippment should be here monday the 26th.

 
 

Leaf Lard

My Mom and Grandma made the worlds best pie crust, doughnuts and fried chicken. The secret is in the pure leaf lard shortening they used!

When using pure leaf lard, you can expect flakey pie crusts, golden brown chrispy fried chicken, and non-greasy fluffy homemade doughnuts and wonderful biscuits!  Now I can continue the tradition, because I found the secret.

Lard is a healthy source of fat! Zero transfats, so don't be afraid of using an all natural product for your baking and frying needs!

Creamy white in color, non hydrogenated, mild neutraly flavored, and ready to use.

What is Leaf Lard?

We start with hog fat that comes from our own naturally raised heritage hogs. The fat is collected from around the internal organs of the hogs and then heated to a high enough tempature (a process called renduring) that all of the impurities float to the surface (cracklings). The liquid hog fat is then poured onto a large sheet and cooled down until it sets up firm. We then slice it into chunks of 1, 2 or three pound blocks.

Our creamy white leaf lard is rendered, which means it is READY for baking and frying. PPF lard non-hydrogenated, not whipped full of air, and is sold in 1, 2, or 3 pound packages, one pound is about one cup of lard. Each package is clear shrink wrapped, vaccume sealed and then flash frozen, to lock in freshness at it's peak.

What is the best way to handle lard??

I keep my lard in the freezer, until I am ready to use it. This keeps it fresh. It can be refrigerated also. Lard is easiest to handle when it is cool.

How do you measure lard?

I use the displaced water method of measuring lard. Example: If you need one cup of lard, use a 2 cup measure and fill with one cup of water, add lard, keeping the lard below the waterline. When the waterline reaches the 2 cup mark, you then have 1 cup of lard and 1 cup of water.

Just pour off the water and the lard is ready to use. I like to use cold or frozen lard for this method of measuring. (an old 4-H club baking trick)

 
 
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