When Darrell recently picked up a small number of feeder pigs, the guy had some gilts that he had gotten from another Berkshire farmer, which Darrell bought to round out our breeding herd. They were supposedly bred - one definitely was, the others we're not sure about. But, Tuesday evening, June 26, the one had 10 little piglets, nine of which survived birthing, which is quite amazing in terms of numbers for a first-time sow. Somehow, four of them got into the sows' mud wallow and Darrell didn't even see them at first - they were not doing well at all, becoming hypothermic, but we washed them in very warm water and dried them briskly to stimulate them, then got them positioned to suckle on their mama. They had not gotten so hypothermic that they had lost the instinct to suck, fortunately, so, amazingly, they survived the night and continue to do well. The photo below was taken a couple of hours after they were born. This morning, we clipped their little teeth (8 per pig) so that they can't injure their mama's teats or each other - those little teeth are like needles!
When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!