“Ahhh.. look at the cute chicken feathers lining the outside of these egg shells!” If you know me at all, then this isn’t too much of a surprise… before moving to NH last Spring this California-turned Baltimore City girl was quite a stranger to the whole backyard egg thing. I’d be lying if I said I didn’t make my debut egg retrieval into somewhat of an “adventure”… cough… but I can say (in a Southern farm girl accent) that these local eggs from Feathered Pigs Farm in Brentwood, NH have spoiled me real good. Not only have I found that the flavor and texture of the final pickled egg product is far superior to store bought eggs, but there isn’t a whole lot better than knowing exactly what coop your eggs came from.
With my experiments in making Sriracha pickled eggs, and in turn p’eviled eggs, I figured out that incorporating recipe ingredients that have a strong palate punch is key to achieving a flavored packed pickled egg. For this oh’so local pickled egg recipe, I paired two dozen backyard eggs with some dehydrated garlic that I scored at the Seacoast Food Swap last week, and a pint of locally-made BBQ sauce from my friends over at MrSippy’s BBQ. While I haven’t had the chance to taste any of their hickory smoked meat, I can assure you that this BBQ sauce is pretty damn amazing. Check out their website and Facebook page for more information on their products and how to get your hands on some of their goods. Now if only I can just convince them to attend one of the monthly food swaps! 🙂
It isn’t often that I find a bigger fan of my pickles than myself. It feels silly to say it, but I think I’m my own biggest fan… obviously after my mom. Until recently I definitely thought this was the case, but my friend Abby has recently got me beat. This morning, with plenty of trepidation, we sampled my second batch of sauerkraut. After my last sauerkraut experiment and my dire cry for help (thanks to all of you for providing suggestions), I’ve figured it out and fermentation seems to be successfully underway. It’s been 12 days since I started this batch, and we both agreed that it needs more time. I plan on doing another taste test in a week. Following the general sauerkraut guidelines from the book Wild Fermentation, I’m hoping that much won’t go too wrong this time. To make the perfect mock fermentation crock, I used a 1/2 gallon Ball jar and a 1/2 pint jar to weigh down the contents. While this apparatus will do just fine as I’m still a novice fermentor, as things get more serious I would like to purchase a legit. old fashion crock. 🙂
Do you have a unique license plate that elicits you the occasional thumbs up or “What does the license plate mean? Oh, that’s funny, cool!”? The other day while driving on 95 south to MA and simultaneously trying to figure out the pronunciation of the various MA town names, I noticed some A-hole tailing me on the freeway. My initial response was something tame along the lines of, “Come on dude, I have an old car that doesn’t drive fast, get off my ass!”, but when I realized the iPhone in the rearview mirror, I realized this couple was simply trying to get a closer shot of my “Pickle” plate. I mean it’s hard to get made at someone for tailing you because they are trying to get a plate shot. I ended up waving at them, and slowing down enough so they could get the proper photo. I should really get a #pickleproblems bumper sticker as I’d be lying if I said this was the first time this has happened to me…
Beets! I’m at ’em again. On a somewhat regular basis people ask me what my favorite thing to pickle is. If you’ve been following Putting Up with Erin for sometime now, you know that the answer is probably beets. Sure my screen name for various social media sites has to do with dilly beans, but when it comes down to it, pickled beets are where it’s really at for me. Typically I either roast beets whole or peel and then boil them, but to cut down on preparation time, I decided to peel and slice them raw before roasting them. Success, in that the desired crunch was still present in the end pickle product, and also the sweet roasted flavor came right through. I snagged a couple pounds of these beautiful local beets from the Heron Pond Farm stand, and the fresh cilantro and red onions from Golden Harvest Produce Market in Kittery, ME. To guarantee the strong cilantro flavor, I added whole coriander to the vinegar brine before boiling. This beauties were traded at last night’s Seacoast Food Swap. Enjoy!
Happy Spring my fellow picklers/canners/jammers!! My first day of Spring, also National Happiness Day (!!), was all over the place: I woke up with the taste of Cool Ranch Durritos in my mouth, drank crappy hotel coffee, gave a 25min presentation, left Bartlett, NH, drove plenty out of the way to see America’s largest glacial boulder, listened to loud pop music while driving around New Hampshire, met up with some great friends, drank great beer, and checked out a new art gallery space in Portsmouth. The huge grin across my face while falling asleep Friday night was silly stupid. I know I haven’t been oh-so present lately, but do know that I’ve been keeping plenty busy and having tons of fun in other aspects of my life. How did all of you spend your first day of Spring? Looking forward to shorts and flip flop weather? Me too, though people keep reassuring me that “winter” is not quite over here in the North East…
I picked up these perfect little carrots from the Heron Pond Farm market stand and was in need of an alternative pickle option different from all of the other spicy carrots that I’ve put up in the past. I suspect the flavor and crunch of these dill pickled carrots and green beans will be fresh, spicy, and perfect for the March Seacoast Food Swap next Tuesday. Enjoy these pickled spears with crackers, cheese, and meats, or use them as a garnish to any spicy dill dirty martini rendition. Yum!
Historically, fermented foods have played an important role in the diets of almost every society throughout the world. Although initially utilized as a method of food preservation, fermentation also offers health benefits and a way to diversify the diet… GREAT… great if I actually knew what I was doing. Rather than going on about fermentation or providing a killer recipe, I’m switching things up and am asking for advice/book or apparatus suggestions/help with fermenting vegetables. A horrific smelling apartment korean kimchi, a small batch overflow disaster, and more recently a SUPER smart night of experimenting with red cabbage sauerkraut while three sheets to the wind (there was red ALL over my kitchen when I woke up), my experience with fermented foods hasn’t gone too well to say the least.
A couple weeks back I picked up a couple heads of red cabbage from the Heron Pond Farm booth at the Wentworth Greenhouses winter farmers’ market. After thoroughly consulting with plenty of friends, websites, and the book Wild Fermentation I figured a basic sauerkraut recipe couldn’t be that difficult.
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