Some Final Pick-Your-Own and Weekend Eats

The weekend found both busy and relaxed at the same time.  We went to a friend’s house for dinner Saturday night, and to Red Fire Farm on Sunday, but managed to get some preserving, experimenting and tasty eats in between events.

Friday Dinner: Asian Stirfry with Scrambled Egg, served with homemade kimchi and pickled carrots (Real Pickles)

Friday Dessert: Almond Pancake/Crepe with Pear and chocolate yum!

Saturday Lunch: Cod Fish Salad made with homemade cooked yolk mayonnaise, Cabbage and Carrot slaw and homemade whole wheat crackers

 Saturday lunch found us cooking us some cod for a white fish salad.  Alas!  We discovered we had no mayonnaise, which prompted us to try making a Pennsylvania Dutch partly cooked mayonnaise.  It worked reasonably well, though it was thinner than store-bought mayonnaise, and a heck of a lot zingier from the apple cider vinegar involved.  It did, however, show off the hen’s lovely yolk-yellow coloring.

Mayo!

Pennsylvania Dutch Cooked Mayo

  • 2 hardboiled egg yolks
  • 1 uncooked egg yolk
  • 1/2 cup of olive oil, or tasteless oil of choice (just do it, it is mayo and it is supposed to be nothing but fat)
  • 2 1/2 tablespoons of lemon juice
  • 2 teaspoons apple cider vinegar
  • salt, pepper, dried mustard and paprika to taste
  1. Mix the hardboiled yolks together with the uncooked yolk.  Beat until smooth.
  2. Mix in half of the oil, beat until fully mixed and smooth.
  3. Add 1 tablespoon of lemon juice, beat until fully incorporated.  Begin alternating oil and lemon juice, then apple cider vinegar until it has all been used up and has been blended to be fully incorporated.
  4. Season to taste.

I thought it was super tasty, but certainly not a replacement for store-bought mayo (which was one of our slot-takers this week).

Sunday breakfast (and part of lunch that day) was a frisee endive and onion frittata, bacon and an English Dessert Apple.

Sunday Breakfast: Endive Frittata with Bacon and Dessert Apples Drizzled with Sweetened Yogurt

Lunch was the other half of the frittata, carrots, apples, grapes, bread, cheese, leftover coleslaw from Saturday lunch, and some tomatoes.  Once we got back from Red Fire Farm, and surveyed all of the produce we had accumulated from Farmer’s Markets, Distribution, and Farm Stands, we came to the decision to make a quick batch of pickles.

Yeah! Okra pickles!

We have oodles of yellow and purple beans to freeze, and lots of herbs to dry.  Dinner was a scrummy affair that continues to warm my rather unfriendly relationship with peppers, of both the bell and hot varieties.

Green Bean, Pepper and Cheese Casserole with Cornbread Top

Roasted Tomato and Tomatillo Salsa

Also at Red Fire, we helped ourselves to some Nasturtium blossoms in the herb patch.  In the end, we had probably the prettiest salad of the entire summer last night

Nasturtium blossoms on baby brassica greens and lemon vinaigrette

Very tasty weekend, and we look forward to a great week of eats!

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4 Responses to Some Final Pick-Your-Own and Weekend Eats

  1. Leslie says:

    Lol I just saw your picture of okra pickles on this post :). I’d love your recipe. Do you use a pressure canner or water bath? I’m wondering if it’s worthwhile to get a pressure canner, or if that’s totally unnecessary.

    • I’m glad you found the okra pickles! The recipe is taken from Ball “Complete Book of Home Preserving”
      For about Four Pint Jars
      -3 cups water
      -3 cups white vinegar
      -1/3 cup pickling or kosher salt
      -2 tsp dill seeds (I used cumin)
      -3.5 lbs small okra pods
      -4 cloves of garlic
      -2 hot peppers, halved and seeded (optional)

      1) Prepare jars and lids
      2) In a stainless steel pot, combine water, vinegar, seeds and salt. Bring to a boil to dissolve salt. Keep hot for filling the jars.
      3) Trim the okra stems while trying not to cut into the pods. Pack the pods into the jars, leaving a generous 1/2 inch head space. Add one clove of garlic, and half a hot pepper. Add hot pickling liquid up to 1/2 inch of the top. Remove bubbles, fill more if needed. (I found that the okra floats if it is not packed tightly). Wipe rim, center lids and screw on band to finger tight.
      4) Boil in a canning bath for 15 minutes. Turn off heat, wait 5 minutes, remove and cool.

      I found that the leftover canning liquid to be great for a vinegar based coleslaw, though really salty (I like that). As for a pressure cooker, I would wait until you know if you are really dedicated to the idea. The cookers are pretty big, and take some work. If you are predominately canning tomatoes, pickles, jams and jellies, stick to water bath for a while. My two cents! Enjoy!

  2. Pingback: Vegetables of the Week: Garlic Scapes, Napa Cabbage, Beets, Dill, and Endive | The Lovely Locavore Ladies of Boston

  3. Pingback: Hiya! Why don’t I talk about Okra? | The Lovely Locavore Ladies of Boston

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