Diary 11/13/11

My husband and one other hunter harvested elk yesterday.  My husband's was way down in a steep draw, so they parted it out into 6 pieces to haul from the woods.  Luckily there was plenty of help as that is how this group works, all pitching in together. The other elk was brought out whole using a chain saw winch, slowly pulling it on the snow from the woods to the road.  Then it was taken apart here and hung in the cooler where it will hang for a week or more and then we cut and wrap it for the year's meat. No pictures, yet, though I may post one later.  Meanwhile, I am transplanting choi, lettuce, cabbage, kale, and broccoli plants for late winter greens.  The last of the tomatoes are ripening and I have a few more peppers to pick. 

Diary 11/11/11

Tomorrow is opening day of the week-long black powder muzzle loader elk season.  If you are anti-hunting, you may not wish to visit my blog for a few days.  For us it is all part of the life here.  Elk are prolific and they are excellent food, low cholesterol, tastes like rich beef, and though alot of work to harvest, somewhat inexpensive to gather.  Much skill is involved in both the hunt and the shot placement, and subsequently the processing of the meat until it is in nice white paper-wrapped packages in the freezer. We are lucky to have this food source and we honor that privilege by wasting as little as possible. Even the scraps go to the dog and cat who are always appreciative. Best of luck to the hunters.