Helped Dad and my Uncle make head cheese many times. Ate it on homemade bread with onions and a little vinegar. Not a big fan but we ate. Dad was German from a family of 14 so if it walked or swam in Minnesota it likely hit the table when Dad was growning up.
Rendered our own lard and made cracklins. Chicken feet never made the menu.
Dad would pick any kind of fruit from a tree and Mom would can it. Nothing was wasted and we stopped at many a farmhouse to ask if we could do some picking.
About anything can be stuffed into a natural casing and called sausage. And it will be good too.
Pickled herring. I've had it made with northern pike as well, tastes the same.
Endive salad with bacon/bacon fat to wilt it/boiled potatoes/boiled eggs. Still eat the crap out of that. Had it with young dandelion leaves a few times too.
Braunschweiger sandwiches - better with miracle whip.
Pickled beets and when the jar was empty a few boiled eggs went in. Us kids liked how they turned purple on the inside.
Dad likes mince meat pie. I think he's made kidney pie as well. Boiled tongue and heart is good, looks funky especially the tongue when you are pealing the taste buds off. I like it sliced thin and cold with salt and pepper. Fried liver and onions with mustard. Don't forget the bacon, everything is better with bacon!
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Today's Featured Article - A Lifetime of Farm Machinery - by Joe Michaels. I am a mechanical engineer by profession, specializing in powerplant work. I worked as a machinist and engine erector, with time spent overseas. I have always had a love for machinery, and an appreciation for farming and farm machinery. I was born and raised in Brooklyn, New York. Not a place one would associate with farms or farm machinery. I credit my parents for instilling a lot of good values, a respect for learning, a knowledge of various skills and a little knowledge of farming in me, amo
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