Salt and Pepper Pickled Eggs

Eggs! New beginnings, continuation, future possibilities, potent mystery, seeds of species. Eggs represent many things to many people. And, eggs are delicious. Spring is surely the time nature finds most suitable for generative activity. And, here in the flumdiddley kitchen we have lots of fun with eggs that become many tasty meals…Some quick, others maturing through the seasons for carrying the pleasure of spring and summer into the dark of winter.

While browsing at a local nursery last week, I happened upon this tiny nest tucked into a row of geraniums! Nature accommodates, the birds make do with possibility...

A tiny nest tucked into the geraniums at a local nursery!

Chickens at RavenCroft have managed to live on the wild side this season. Finding their nests has been a source of joy and consternation. Seems a raccoon in the neighborhood enjoys soft protein as much as I do! Using nettle as a hiding place proved a wise move on the wiley chicken's part and made for a quick supper in our kitchen. Green Eggs and Nettle being a long time favorite.

Brown and green eggs in the nettle patch...

Last week I brought the last jar of Pickled Eggs up from the cellar, the plain, ordinary Salt and Pepper recipe. It was a beautiful day for working in the garden so a quick trip to the cellar provided ingredients for a tasty potluck contribution at our Snoqualmie Valley Tilth farmers' monthly potluck. There is no easier way to preserve the bounty of spring for a future time than by vinegar brine pickling…even eggs.

Salt & Pepper Eggs from the cellar

Here's an easy Salt and Pepper Pickled Egg recipe you might enjoy trying in your kitchen this spring…As we move through the year watch for recipes for Rainbow Eggs in every season hatching here in the flumdiddley kitchen blog.

Diced Pickled Egg with dooryard herbs

Salt and Pepper Pickled Eggs
Ingredients
12 eggs, hard boiled, leave one egg in it's shell, peel the rest
1 - 1 qt canning jar with plastic lid
.5 - 1 tsp whole pepper corns

Salt Brine:
1.5 cups Apple cider vinegar
.5 cup water
2 T pickling salt
Mix in a small nonreactive saucepan. Heat and stir to dissolve salt into vinegar.

Process:
Place the 1 egg in shell at the bottom of canning jar (as eggs stand through the months ahead, the calcium in the shell dissolves into the brine deepening accessible nutrients)
Add pepper corns to taste.
Add peeled, hard boiled eggs to fill jar.
Pour slightly cooled brine over all and cap. When jar cools place in refrigerator. I've stored eggs for up to 8 months brined and refrigerated. They make quick and tasty morsels all through the year. And, the brine is an excellent nutrient rich addition to cooked beans, salad dressings and over hot rice!

Egg Salad on its way to Tilth Farmer's Potluck

Pickled Egg Salad

12 pickled eggs, chopped
Add enough yogurt, mayonnaise or mix of both to make a spreadable texture
Add minced herbs, whatever you have in the garden or available at your farmer's market or green grocer...Chives, sorrel, thyme, sweet marjoram, young leeks, parsley, fennel and lovage all work well.
Have fun with the changing flavors as the seasons turn one to the next.

Freya with her hatched "egg",  another unfolding creation

Pickled eggs run deep in my family's storyline. One of my favorite stories is about great Uncle Elmer's one room cabin set in the plains of Manitoba. There, a shelf near the ceiling ran on three sides of the room and on that shelf were gallon jars of pickled eggs. Imagine, if you will, a major portion of your diet being from the simple, whole nutrition in eggs. Those eggs got Uncle Elmer through many a cold winter on the rolling Canadian plains. Their piquant, tangy flavor still brings great pleasure to our table today. Enjoy!

Grapes, Vines & Dolmas, Cooling Fare

Do you grow grapes? Have you ever wondered how to make brined grape leaves? Did you know grape leaves have been used in herbal healing for millennia? Come along with me on a little excursion and find out why you might want to grow grapes for food and drink and enjoy the vines as well. Yes, there is the wine which goes without saying. And, then, there are the vines themselves. The twisting, turning entwining nature of their growth habit; their water seeking, mineral loving, deep rootedness. Dancing with them is a full on pleasure for this gardener. Today we're going to explore grape leaves and how to use them in daily life.

Okanagan Riesling grapevine

This season promises exceptional bounty for the Okanagan Riesling growing up and over one of many arbors at RavenCroft Garden. A few years back several arbors rose from the earth here. A phase of three dimensional gardening brought fragrant honeysuckles, grapes and roses to the garden. Plant life lifted from earth, a pleasure to walk beneath and beautiful points of transition from one room of the garden to another, a place to inhale a cool, plant infused breath before walking on. Much as we move from one stage of our life to another or one part of the day to another is augmented by creating a structure for life to move within.

Understanding how the vine grows and, as a gardener, how I can direct its life flow to embrace the essence of grape and create a bountiful harvest of fruit is a study in approach. This season there is such an abundance of fruit, thinning is necessary for grape ripening. Early spring rains and a warm start to summer boosted the fruiting and flowering bushes, trees and shrubs in the Snoqualmie Valley toward abundant yields.

What is so exciting about grapevines and leaves beyond observing their growth habit and patterns? In my experience and the tales of countless others, they are a proven platform on which food, drink and medicine dance. On a deep level, food is a strong thread in weaving a healthy life and cultivating health just makes sense. 

Green grapes forming for use in verjus

Grapes hold deep nutrition in their very essence. The leaves are cooling, mineral rich and tasty. They have a sour taste with a hint of bitter. Using taste as a guide, the tonic effect of grape leaves supports clearing congestion, reducing inflammation and clearing heat at the blood level. Grape leaves have been used to assuage fever, inflammations and infections for eons of time in areas where they naturally grow and, today, grapes are found around the globe. When Viking travelers visited this continent they described the land as Vinland, the land of vines, referring to the abundance of wild grapes they found. 

Along with an interesting history, science is investigating some of the constituents that have a dynamic effect on the body. Two of note are anthocyanidins, which tone tissue in veins and capillaries improving circulation, and quercetrin, a flavonoid and structural protein known to reduce inflammation and build a strong collagen matrix throughout the body, necessary for healthy skin and connective tissue. In other words, adding grape leaves to your diet helps hold you together, allows your blood to flow freely and cools excess heat in your body. As with all plants, there are too many constituents to unravel so embracing the practice of using whole plants allows body and plant to find the best way to dance together to support health.

Cool shade under the grape arbor

From a nourishing and tonifying perspective, the benefits are on-going and increase with regular ingestion! As an herbal food with minimal toxicity, you can  enjoy them as you would any other food.

Once blanched and brined, the flavor of the leaves shifts to tangy and bitterness softens. Grape leaves are perfect for wrapping vegetables, grains and meat to create hand food. I have a penchant for doing all kinds of activities with my hands and eating food is one of my favorite.

Here are two recipes to get you started with grape leaves as a contributing actor in your cast of thousands on your journey in a life filled with optimum nourishment.

Brined Grape Leaves

From vine to brine

If you are not growing a grapevine, walk around your neighborhood and see if anyone in your area has one. Grapes are vigorous growers and when I've been without vines, people have  shared their abundance willingly. By the time the vines have leaves large enough to brine, they are ready for pruning to encourage fruit production. A great way to meet your neighbors!

First, imagine how many grape leaves you will use in a 1 year cycle.  I like to brine at least 5 pints of leaves for later use. I pack the leaves in bundles of 5 with approximately 11 bundles per pint, yielding 275 brined leaves to use throughout the year.

Select leaves the size of your hand or a bit larger. Cut them from the stem right at the juncture of the leaf so no stem is left on the leaf. Little bits of stem cause tears during processing and rolling later.

4 qts water
4 oz kosher salt
100-200 grape leaves
3-4 pint canning jars with sealable lids

1.  Place water and salt in kettle bring to boil then turn to simmer
2.  Stack grape leaves, by size, in piles of 5 (more than 5 are difficult to work with when stuffing)
3.  Set piles in hot brine with a weight to hold under for 30-60 seconds (I use a potato masher as the weight use creative license here)
4.  Remove from hot brine, carefully place in pan with cold water keeping stacks together
5.  Remove from cold water and drain on rack. Next, roll stacks into cigar shaped tubes on a level surface and put into pint jars. The tubes will be too long for the jar so after jar is filled, bend them all over in one direction to fit.
6.  When all jars are filled, bring brine back to boil and pour into each jar to fill. Cap and screw bands on jars. Turn upside down to seal. When cool place in refrigerator or store in cool cellar. 

Fresh leaves, brined rolled leaves and dolmas

Tasty Dolma Recipe

3 c. cooked rice
1 c. cooked ground meat (a great place for the odd leftover chicken, pork, beef or lamb... grind in a meat grinder)
3 T fresh mint, minced
3 T fresh chives, minced
1/3 c. fresh parsley, minced
1 T ground cinnamon
1/3 c. raisins soaked in 1/3 c. orange liquor
1/3 c. almonds, chopped
1 tsp salt
2 lemons, juiced
3/4 c. olive oil

Mix all ingredients in a bowl, add olive oil and lemon juice. Let rest while you drink a cup of refreshing herbal infusion. Then, stuff 1-T mixture onto each grape leaf at leaf junction with leaves vein side up. Tuck sides in and roll toward top of leaf. Place rolled dolmas in glass dish, pour more lemon juice over finished dolmas and refrigerate. Enjoy!

Wines, brines, brandied cherries, kim chi, beets, jams! 
It's summer time and the livn' is easy!

Out of the Box Food Camp will return in August, 2019. Verjus, Ode to Joy soft cheese, Audrey's Fermented Crock Dills and so much more await you. Your curiosity will reach new zeniths as EagleSong, herbalist and artisan food maker with 4 decades practice takes you on a journey you'll want to remember!!!

Until next time, go outside and thank the sun, well, for everything! Then, cool off with a feast of dolmas! Enjoy!!!