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Quick Update

I promise not to update about the retreat every other day, but since registrations are coming in so quickly, I want to give you a heads up if you are thinking about it. In just two days, eight months in advance, we have already filled 25 percent of the spaces available for CITR Retreat 2012. (And that’s with an increased attendee limit from last year!) Spots are disappearing, and when they’re gone, they’re gone, we cannot add more. The retreat is an all-inclusive package which includes accommodations (four nights), all meals, six 3-hour workshops, supplies, giveaways, your take-home creations, some truly awesome entertainment, and lots of fun activities plus the Party on the Farm. If you’re interested in attending Retreat 2012, get all the details here and sign up. Before it’s too late!

We can’t wait to see you!

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Posted by Suzanne McMinn on January 5, 2012  

More posts you might enjoy:

The Herbalist

An Oddity, and the Girls

Sweet Sixteen Girl

A Revisit

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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• It's been a while since I have been on your blog, and was glad to see an update on your now adult children. Good Lord where have the years gone! It's nice to see how well they are all doing. Congrats to all of them!
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• So glad to see how you do this! We butchered one time many years ago and it was a pain on so many levels. I love seeing the tools you use and your process. Thank you!
  rurification on Morning, with Meat Chickens
• A few people have asked me about that, so I added a paragraph to the post about it. The time to gut is after the plucking and right after removing the feet, before you start cutting up the chicken--if quartering. If keeping whole chicken, you cut then you're done, no further cutting up. So you don't have to go back to find out, here is what I added: If you plan to keep whole chicken, you're going to get up close and personal now with some chicken butts and pull the guts out and remove organs you may want to keep. We decided to just quarter this batch--cutting out thigh/leg pieces and breasts--so we didn't even gut them. (You can quarter, carefully, without gutting.) Next batch, we'll keep a few whole chickens. I like a few to roast whole through the year. When we do that, I like to seal...
  Suzanne McMinn on Late Summer in the Shop
• Good for You! I like spunky people who will not be deterred by someone else's idea of what's best. I am glad to see your posts again! I really enjoyed the chicken slaughter even though I am a city girl and will probably never do that. I was wondering about when in the process you remove the innards and what happens to them. My grandmother raised chickens, and I remember her going out in the morning to kill a chicken for dinner (lunch). Because I was visiting from the city, I was never privy to the process - the farm folks were afraid it would upset me! lol
  carla anne on Late Summer in the Shop

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