I'm making applesauce, so they can have apple - they love the cores, but I stopped giving them as a treat because I read that the seeds were dangerous. I make a sweet-potato and carrot puree, so there will be carrots - can they have the cooked sweet potato before I add fat and seasoning?
Can they have cranberries, raw or cooked?
Obviously they can have all the salad ingredients.
Can they have a little canned pumpkin to try?
What do you give your piggers for special on Thanksgiving?
A huge favorite here is pommegranite. My pigs won't stop wheeking for it. It's to the point where I can't even eat it myself in front of them without having to listen to pathetic little wheeks.
Special occasions here usually warrant a paper bag filled with hay, and little treats buried inside too, like an alfalfa cube or bits of apple, or a baby carrot for each pig. They really like demolishing the bag and rumbling around inside it.
Edit to add: I don't worry too much about sugar, they don't get very much fruit, esp. this time of year. About all we have in the house is apples and bananas, so they get the occasional small piece of apple and not much else sugary. I am sure there is some sugar in their vegetables, but I don't think there's very much, and mostly they just chow through vast quantities of varied greens and cilantro with peppers, or cherry tomatoes, or the occasional baby carrot.
- My piggy made me give!
After Beatsie got spayed, the only thing she would eat was CC and pommegranite.
Edited to add: I've thought of the choking hazard aspect, but I've never had a problem with it yet. *touch wood*
Sweet Potato and Carrot Puree
4 large sweet potatoes
1 pound carrots
2 1/2 c water
1 T granulated sugar
12 T (1 1/2 sticks) sweet butter
salt & pepper to taste
1/2 c creme fraiche
1/2 t nutmeg
dash cayenne (optional)
Bake potatoes for 1 hour at 375, or until tender.
Peel and trim carrots, cut into 1 in lengths, cook in the water, 2 sugar, 2 T butter, until tender. Add a little water if necessary.
Scrape out the sweet potatoes and combine with carrots in bowl of food processor. Add remaining butter and creme fraiche and process until smooth.
Add nutmeg and season with salt and pepper. Process briefly to blend.
To reheat, transfer to ovenproof dish and cover, heat at 250 for 25 min.
1 c heavy cream
1 c sour cream
Whisk together in a bowl. Cover and let stand in kitchen for 24 hours. Refrigerate for 4 hours, after which it will be quite thick.
TwoFinePigs' Lazy Way
Peel and cut up sweet potatoes. Peel and cut up carrots. Put them in the pressure cooker, or you can boil them, until tender. Forget to make creme fraiche, so substitute a bunch of butter and good dollop of sour cream. If it's too thick, thin with a little milk. Mash with a masher until you get bored and then use a hand-mixer because you haven't got a food processor. Don't salt because you used regular butter, which is all you ever have. Season with fresh ground nutmeg, a shake of ginger, and some mace if you think of it. Eat most of it yourself because it's to die for and the kids hate sweet potatoes anyway.
I have a feeling Lina and Spinel will like them. Lina eats everything and Spinel loves odd things like fennel.
- For Rocky
- I Love Lucy
I mostly just plan to give them a big feast of the regular veggies, with maybe a few extra special treats thrown in.
- Got Pigs?
Ok let me make sure I understand, it is ok to give fresh cranberries, sweet potatoes, pommegranite all in small amounts. Oh and canned pumpkin (plain not spiced). On the pumpkin do you just spoon out some on a plate or what? I am always afraid I am going to poison the poor girls so I error on the side of caution, UNLESS I know you all do it and all is well.
- With a Touch of Insanity
You mean somebody can actually eat bananas in their house and not get attacked by piggies who are intent on eating it themselves? All five of mine can smell them from 30 feet away and will let you know instantly that you had better share! Partially frozen banana slices are one of their favorite treats in the summer.
I think they would probably prefer the raw cranberries to the cooked ones, but I will save a few of each before I make the chutney, just in case.