Snack attack strategy: Pickled Eggs. The good kind.

Snack attack strategy: Pickled Eggs. The good kind.

To be honest, I was very, very late to discover the joy that is pickled eggs. I worked in restaurants and bars and saw plenty of giant jars of rubbery, bouncy, sketchy ones, and was never tempted. And then I got chickens.

Adapt to the fluctuating abundance of raising your own eggs, and wow. What the supermarket has left out when it comes to categories, flavors and textures in order to focus on extended shelf life and easy transport is a real paradigm shift.

Homemade pickled eggs are perfect because they extend the storage life of good eggs, are delicious, quick, and easy. Good brine can be reused, so when the jar’s empty, you can replenish several times, just make sure the next batch is completely covered with brine.

This weekend odds are good that you’re going to find your fridge crowded with a bunch of hard boiled eggs, and there’s only so much egg salad any person can take. Pickled eggs give you a nutritionally perfect, protein-packed snack on the fly, especially when made wth truly pastured eggs. They make fast and fantastic sandwiches, toppings for salads and hashes, drop into broth,  Deviled eggs are next level made wth pickled eggs, and, if you want to get ambitious, bake some into a meatloaf, or use them to make Scotch eggs.

There’s lots of recipes for brine flavors online too; I’m not a fan of the sweet/sour beet one, though it is popular. I prefer flavors like this, plus bonus for being simple and quick.

I found some fresh takes from this book on options for making full use of my CSA shares last summer, and highly recommend it. At the Carnegie Library of Pittsburgh, they have 6 copies, go get you one! Now is an excellent time for perusing the library for summer ideas.

Sriracha Pickled Eggs

From Kevin West’s very fine book about preserving the seasonal harvest, “Saving the Season.”
Servings 12 eggs

Equipment

  • quart jar very clean and sterilized with scalding water

Ingredients
  

  • 1 dozen eggs Go for the good ones - preferably truly pastured
  • 1-1/4 cup white-wine or apple-cider vinegar
  • 1/4 cup Sriracha Hot Chili sauce adjust for taste
  • 1 tsp kosher salt
  • 2 bay leaves

Instructions
 

  • Put raw eggs into a pot large enough to accommodate them in one layer, and cover by at least 1-inch of water. Bring to a boil, turn off the heat, and simmer for 11 minutes. Immediately plunge the eggs into a basin of ice water.  Crack the eggs gently, and allow them to rest in the water for about 5 minutes to loosen the shells, then peel*. 
  • Pack the cooked, peeled eggs into a very clean sterilized wide mouth quart jar. You can press them in gently, but to jam too many and push too hard will cause the eggs to split. 
  • Combine the vinegar, Sriracha, salt, and bay leaves in a saucepan, and bring to a boil. Ladle the hot liquid over the eggs to completely cover, leaving 1/4 inch headspace. Put a lid on the jar and allow to cool at room temp, then store in the refrigerator. 

Notes

*Note: if using very fresh farm eggs, it can be a struggle to achieve perfectly peeled eggs. I prefer to use older eggs, and resting the carton on its side will help center the yolks before boiling. 

Whole Grains: Wild California Rice

Whole Grains: Wild California Rice

Wild California Rice. Have you tried it?  It’s obviously not local to Pennsylvania, but it is a sustainable, healthful, and tasty addition to your year-round pantry. It’s perfect for stretching meats or mushrooms, stuffing poultry, making cabbage rolls, stuffing squash, tomatoes, or peppers, and adding to substantance tol cold salads and soups.

Wild rice is actually not a true rice, but is instead an aquatic grain. It is an extremely important food in Native American traditions, where the ritual of harvest, drying and hulling is an important cultural touchstone to old ways. Nutritionally it is a powerhouse, near quinoa in protein content. It is not certified organic, but no pesticides or herbicides are necessary, and the water used is carefully managed to conserve and reuse before allowing it to drain back to the source.

This California wild rice is a more production-oriented product than the wild indigenous product. It is farmed from similar grains as the truly wild rice, but is instead intensively managed making it more productive and reasonably priced. The flavor is hard to describe, being somewhat floral, nutty, and smoky at once. The texture when properly cooked is toothy and substantial; and a 1/4 – 1/2  cup portion is really filling.  It really is a different ingredient entirely from regular rice – a direct substitution would certainly work, but might not be exactly what you had in mind.

Wild rice takes longer than more common white rices; about 45 – 55 minutes. Cooked rice also freezes well, so packets of precooked rice or other whole cooked grains like farro, spelts, or rye berry is a handy ingredient to have at the ready in your freezer. I really had no recipe in mind, just wanted to spend some time getting to know the rice, so I cooked the entire pound bag, even though I was cooking just for myself.  I mean, if I am going to boil a grain for almost an hour, I want to make that hour count, right?

From my pound of dry rice, I got about 14 loosely measured cups of cooked rice, of which I scooped approximate two cup portions into zip lock freezer bags, squeezed the air out as completely as possible, flattening and sealing the packages. I lay them flat on a plate and freeze, then the packages once frozen will stack neatly upright and fill as little freezer space as possible.

So, now I have seven 2 cup portions of frozen rice, ready to quickly steam as a side or toss into soups and recipes. Your milaege may vary. What are we gonna make? When cooking Rancho Gordo products, I always return to their Rancho Gordo Recipes for inspiration. Steve Sando rubs elbows with some diverse and interesting food people, and the recipes and ideas always give me if not specifics, direction.

The linked recipe for stuffing caught my attention. Of course I did not make it exactly, since my rice was already cooked, and I didn’t really have all the ingredients, but I was close. And just because it is called stuffing, doesn’t mean it wasn’t good in a bowl, by itself, as a main dish. I did stuff a roasted squash for lunch, brushed first with Swad coriander chutney, garnished with a plop of thick whole milk yogurt,  it was a bright spot in a dark, dreary, rainy day.

The recipe makes about six cups, and I only used one, so once again, I have cooked for both now and later, and when summer squash and chickens arrive, I am so ready with a frozen quart ready and waiting. By the way, freezing grains has very little effect on their quality, particularly if you cook them a tiny bit al dente. Mushy overcooked grains will not magically improve in the freezer.

Okay, here we go, to the printable recipe:

Wild Rice Stuffing

This recipe will stuff a 12-pound turkey or half a dozen game hens. It's delicious as a side dish for meats, as a filling for cabbage rolls, squashes, ingredient in soups & salads, or simply on its own.
Servings 6 cups

Ingredients
  

  • 4 cups cooked wild California Rice
  • 1/2 - 2 tsp Mexican Oregano
  • 1 pound lean ground beef, pork, elk, venison, or bison
  • 1 can green chilis
  • 1/2 large red onion, chopped
  • 1 cup chopped and lightly toasted pecans
  • 2 Tbs fresh orange zest

Instructions
 

  • Sauté meat in heavy large skillet over medium heat until cooked through, breaking up with a wooden spoon, about 10 minutes. If your skillet has excess grease or liquid, drain the beef, and remove excess from pan. 
  • Add chiles and onions to the meat. Continue to sauté over medium heat until onions are soft, about 10-15 minutes, adding a bit of liquid if necessary to keep beef from becoming dry. 
  • Add the cooked wild rice (frozen is okay), sauté gently until heated through, again taking care to keep it moist, not wet. Stir in the pecans and orange zest. Season to taste with salt and pepper.
  • Can be prepared a day ahead. Cover and refrigerate once cool. If you'd like to serve as a side dish, re-warm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. 
  • If using as poultry stuffing, cool completely and fill bird. 

Notes

When I purchase a bag of wild rice, I cook the entire pound, which I then portion a loose two cups into ziplock pint bags for the freezer. Cooked slightly al dente, the rice is a really handy ingredient to have ready for fast meals and saved cooking time, as wild rice takes about an hour.
*Also, about the orange zest - whenever I have good oranges, I always scrub the outside and zest the orange before peeling, saving the zest in a freezer container for later recipes. If you don’t have it, you could substitute chopped apple, parsley, lemon zest, raisins or cranberries for a fresh bit of bright flavor; it's a flexible recipe overall. 
Build a bigger table

Build a bigger table

I have been thinking, even harder than usual, about the affordability of well raised food for those who need it most, the marginalized and low income. And today finds a whole new group of hard working people struggling to put food on the table. Some of us are prospering more than usual, or are maintaining normal, while others are completely devastated.

Honestly? I wish I could simply gift away every single bite of what I raise. This is in fact, a mission driven farm, as much as anything, and the mission is to build a Giving community.  Stories and news features of people waiting in lines for food is seriously killing me. 

At Auburn Meadow Farm, I have always wanted healthful food to be available to the marginalized segments of society. The single parents struggling to access and afford nutrient dense food, those financially struggling because of illness who need clean food more than ever but cannot afford it, or are too ill to even think about cooking. Our seniors, who are seeing their pennies pinched by increased fuel, isolation,  and increased cost of food. So many instances of people in newfound levels of need. 

It is crystal clear that generations will starve waiting for the Powers That Be to create workable programs all Americans will agree upon.  What is inspiring me at the moment is those people who are just sitting down, having an idea, and going out, face to face, and doing it.

Person to person, eyeball to eyeball. Simple solutions.  Why not us?  So, here’s what I’m thinking. A direct, person to person, extension of understanding, solidarity,  and hope. 

How it works:

  • Priority is on seniors, those struggling due to health issues, single moms struggling to feed their kids, and our seniors. 
  • All meats donated are USDA processed, top quality goods – no cast offs. 
  • Update:  Square gift cards are apparently a bad approach for this. Sorry if I confused you, but I’ve gotta go outside and tend the beasts, so stay tuned. I will create a Venmo or other simpler account for this purpose.  If you have already donated, no worries, I  kept track and will forward the money to the new account.  Redeem it with the code BIGGERTABLE, and those funds will be used to gift Auburn Meadow Farm meat to those struggling from economic hardships brought on by COVID.
  • Auburn Meadow Farm will make the most of your dollars by filling the need according to a discounted price scale. 
  • Accountability and transparency – this is a simple idea, finding its legs. A donations newsletter seems to be the most effective way to communicate our progress, though obviously I do not wish to violate anyone’s privacy.
    I would love also to donate meat to an organization capable of turning the meats into cooked meals, easier for those lacking kitchen facilities and time, as a collaborative project.  If you are that organization, reach out. 
  • The first meat will be ready to distribute in January, but funds now to pay for butcher and distribution fees will help kick this off faster, and enable us to go further. We have plenty of pork coming in January, and with enough help, we can be filling pantries by the end of the month. 
  • And, if your food bank or church is in need, and you are able to accomodate frozen meat safely, that is an avenue we can pursue as well.  If you know of someone or something, let me know.

I hope you love this idea as much as I do, and if you would like to work with me to help solidify it into a regular thing, let’s talk!  We need kind and helping hearts on the ground and I can’t think of a better goal for 2021. 

 

 

Phone-it-in Orange Beef

Phone-it-in Orange Beef

 

Some cuts of beef just are never going to be Ruth’s Chris caliber. But that doesn’t mean they aren’t good, they are just something else.

A disappointing, tough, lean Delmonico makes a damn fine Chicken Fried Steak, or pepper steak. Ditching the supermarket has made me step up and learn a few things, and now I see how truly cheated we have been.

I kid you not, a well raised chicken fried steak is ten times better than an easy supermarket commodity-raised wet-aged steak. Regaining those food skills is well worth the effort, and honestly? Not even all that hard.

Restaurant style Orange Beef is an amazing treat, involving steps for dredging, frying, and otherwise giving your beef strips an amazing, crispy, tender texture, coated in rich, sticky, delicious orange-flavored sauce. 

This quickie is not that.  It has the flavors, but not the oil, the deep fried stickiness, the deep fry smell or fussy steps. It also doesn’t have that ethereal texture, or glaze, but being so  quick, easy, delicious, healthy, and tasty, it’s exactly what a weeknight needs. Pleasing and satisfying fuel for mind and body, and a non-burger way to honor  and enjoy the more complex parts of the animal. 

I struggle a little with the sourcing of the frozen veggies, the Bird’s Eye I used are Conagra, which is… Conagra. But we live in the world we live in, and one battle at a time.

Makes about four servings

  • 1/2 – 1 pound of some type of everyday beef steak; flank, round, sirloin tip steak, something chewier and not-too-fancy, thinly sliced across the grain and cut into 2-by-1/2-inch strips 
  • 1 teaspoon baking soda 
  • 3 tablespoons orange juice
  • 3 tablespoons soy sauce 
  • 3 tablespoons white vinegar 
  • 2 tablespoons sake or white wine
  • 2 tablespoons sugar 
  • 2 teaspoons cornstarch 
  • 2 tsp cooking oil (I use lard or olive)

Rub the beef strips in the baking soda, and refrigerate, approx 30 minutes. 

Mix together the orange juice, soy sauce, vinegar, wine, sugar and cornstarch. 

Rinse the beef strips well, pat dry on paper towels. Heat the cooking oil in a skillet, add beef strips and brown, about 4 minutes, turning to brown all sides. Remove to a plate. 

Add the package of frozen stir fry veggies to the hot skillet, with 2 tablespoons water, and cover. 

Simmer for about 8 – 10 minutes to allow larger pieces to cook through, then remove lid. 

Allow the water to simmer away, then add the soy mixture to the skillet and simmer until thickened and nicely coating the veggies. 

Return the beef strips to the mix, combine well, and serve warm, alongside rice.

Sustainably and attainably delicious, twenty minutes or less.