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Charlotte has blessed us with a third litter of piglets! Walter and her make THE cutest babies! Here are a few pictures from the last few days.

It is getting easier to know when labor is close as she gets very grumpy towards the dogs. Plus Ellie checked her that morning before school and she had milk so we figured we would come home to surprise. Charlotte gave birth to 10 live piglets. They are a variety of colors!

We got all of the processing taken care of this weekend. Ellie was laughing saying I’m the pig vet and Rob is the cattle vet. In full disclosure I worked at a hog farm my senior year and in college, part of my job was processing baby pigs. “Processing” includes cutting their teeth, giving a dose of iron and (typically) cutting tails. I say typically because we chose not to this time. I also castrated the male pigs at the same time so that we didn’t have to separate them from their momma again. She doesn’t like that very much and neither do they!

Cutting teeth

What questions do you have for me about Our pigs? I would be happy to answer them!

From the gravel road,

Jen

Thanks to my mother in law I had a pretty good collection of rhubarb to get used up tonight. I decided to make one of our springtime favorites: Rhubarb Dump Cake! It’s a simple, delicious recipe.

Ingredients:

4 cups chopped rhubarb

1 cup sugar

1/4 cup of strawberry jello powder

1 box of white cake mix

1 cup of hot water

6 T. melted butter

Directions:

Preheat your oven to 350°

Spread chopped rhubarb in bottom of a 9X13 baking dish.

Mix together sugar and Jell-O powder and then sprinkle over top of the rhubarb.

Sprinkle the entire box of white cake mix over top of the sugar mixture.

Pour hot water on top of cake mix.

Pour melted butter on top and bake for 40-45 minutes.

You can enjoy this desert hot or cold after it is refrigerated! Enjoy!

From the gravel road-

Jen

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