Tag Archives: food
I love pickles. That’s not a secret. As I type this I have four different types of pickles, pickling. This particular recipe is super easy and amazingly delicious. I serve these pickles often at potlucks and BBQ’s and they are always met with rave reviews. Give them a few days to “pickle” before you get into them, it will be worth it I promise! Again, this is a recipe where you can mess with the spices a whisper and only good things will happen. For example, omit celery seed, add a cinnamon stick, or just use pre-made pickling spice.
Easy Refrigerator Pickles
- 6 medium cucumbers
- 1 large red onion
- 2 small bell peppers
- 1 head of garlic
- 3 cups white vinegar
- 3 cups sugar
- 1 tablespoon salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 2 teaspoons red pepper flakes
- Bay leaves (optional)
Thinly slice the cucumbers, onion and peppers. Toss in a large bowl with salt and set aside.
In a saucepan, combine vinegar, sugar, red pepper flakes, mustard and celery seed. Bring the mixture to a boil. Remove from heat and add 3 cups of ice. Place vegetables in jars, adding a few garlic cloves and a bay leaf to each one.
Once the ice has cooled the pickling mixture, pour over the vegetables. Store in the refrigerator for up to 3 months.
See? Super easy! I hope you enjoy these pickles as much as I do!
Being from California, we are graced with stellar Mexican food. Over the years I’ve taken advantage of this, and taken cooking classes, and sampled as many Taco Trucks as I could, you know, in the name of science and stuff! Actually I have this deep seated fear that when I move to Tennessee someday, I won’t have access to the same quality of Mexican food. I want to make sure I can re-create all my favorites, just in case. This is one of my favorites, something about potato with meat in a spicy broth just makes me happy. This is perfect for a cold day, it’s deeply comforting with a nice little kick.
Mexican Homestyle Soup
- 4 Roma tomatoes
- 2 serrano chiles, stems removed
- 1 poblano pepper, stem and seeds removed
- 1 white onion, sliced
- Half of a head of garlic, paper left on
- 1 pound carne asada, cut into bite sized pieces
- 1 Tablespoon oil
- 2 large potatoes, peeled and diced
- 3.5 cups beef broth
- 1 can black beans, rinsed
- 2 cups frozen sweet corn
- 3 bay leaves
- Salt and pepper
Place the tomatoes, Serrano chiles, poblano pepper, onion and garlic in a 375 degree oven. For about about 20 minutes. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time. Let cool. Remove the blistered skin from the poblano and paper from garlic. Add all the roasted ingredients to a food processor and process until smooth.
Season the beef with salt, pepper and cumin. Preheat the oil in a large pot. Cook the beef until nicely browned. Add the potatoes and cook for 3 more minutes, stirring once. Add the broth and bay leaves. Bring to a boil.
Add the pureed mixture to the boiling beef and potatoes. Simmer for 25 minutes. Add beans, corn, cilantro to taste and cook for another 5-10 minutes. Serve with tortillas, avocado, limes and sour cream.
A major part of growing up on the ranch was food. I guess it is because we work so hard. We need to replace those calories! It was safe to say that whenever we had a big work day or a super busy time, my Mom would fire up her oven and keep everyone full, dumb and happy.
I’m pretty much the same way. Whenever I know I am going to have a crew of people out here, I start planning a menu. I recently had the crew from FarmHer come out to the ranch for their show. Needless to say, I was 30 kinds of excited.
Every time I make this casserole, it is met with rave reviews. So I am sharing it in hopes your family will enjoy it too! It’s super easy to toss together the night before and seems like more work than it actually is, perfect for a crowd!
Spring Sausage Breakfast Casserole
- 1 pound Brown Ranch pork sausage
- 1 leek, thinly sliced
- 1 pound asparagus, cut into bite sizes
- 9 eggs
- 3 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 7 slices sourdough bread, cut into bite sizes
- 1 cup shredded cheese (I prefer a nice melty cheese like an Asadero Or Oaxaca)
- 1 cup parmesan cheese
Liberally grease a 9×13 baking dish. Layer the sourdough bread in the dish.
In a large cast iron skillet, crumble and brown your sausage. When the sausage is no longer pink, layer it on top of the bread cubes. Use any leftover grease to caramelize your leek, then layer those on top of the sausage. Do the same thing with the shredded cheese and asparagus.
Meanwhile, add the eggs, milk, salt, pepper, and mustard in a large bowl and beat until well mixed.
Add the egg mixture to the baking dish. Top with parmesan cheese. Cover and refrigerate overnight.
The following morning, remove casserole from the refrigerator 30 minutes before baking.
Preheat your oven to 350 degrees. Bake i until a knife inserted near the center comes out clean, about 45 minutes.
This is great topped with some hot sauce, or even better, California avocado!!! Also you could add jalapenos, regular onion, or a variety of other veggies! This recipe is easily adaptable to your taste.
Remember last year when I went to the South a whole bunch? And discovered how amazing it is down there? One of the many, many things I loved about The South was the food. I mean, it changed my life (cough, cough Traeger makes an amazing smoker). One thing I’d never had, but heard about, was Alabama White Sauce. My first experience with it was at Saw’s (GO THERE).
After my initial mouth joy, I kinda got pissed that I went this far in life without it. It’s just not a thing in California. Before I came home, I made sure to try it as many times as I could. I bought it by the bottle and brought it home too! I also asked for recipes. I got many. I know the purist claim real white sauce is only salt, pepper, mayo and vinegar. But while I was down there I found that everyone had their own variation. I tweaked it and kinda came up with a California version, I love this sauce and make it all the time.
Alabama White BBQ Sauce:
2 cups mayonnaise (I think Duke’s is the best)
1/2 cup apple cider vinegar
2 tablespoon balsamic vinegar
1 tablespoon prepared horseradish
1 tablespoon sugar
½ teaspoon dill
1 teaspoon (at least, I use more) freshly ground black pepper
Salt to taste
Put everything in a mason jar and shake to mix. I like to give it at least 12 hours in the fridge to “meld” before serving.
Learning how to smoke has been one of my favorite things from this year. I’ve made everything from smoked potato salad to bacon candy in my smoker. It adds a whole new flavor and texture to meat and vegetables. And again, I get kinda pissed I’ve lived this long without having a smoker in my life. Don’t make the same mistake I did friends. Go get yourself a smoker, and make some white sauce. You’re welcome.
You might have noticed I took a little break from blogging life for the past few months. It wasn’t planned, I just got so busy I haven’t had the drive or time to do much for The Beef Jar. I’ve written some freelance articles, participated in an AgChat conference and the coolest thing is I went to the South. Twice!
I haven’t traveled for a long time. In fact, the last time I took a vacation that was away from the ranch for more than two nights in a row was back in 2007. It was time to leave the ranch. The guy I was dating is from Alabama, so I was able to visit him. I went once in December and since I had such a good time, I went back in January!
It was a wonderful experience both times. I’ve always been fascinated by southern food and culture so needless to say, I was in heaven. I got ushered around the Southeast by a local, eating amazing food and having the time of my life. I got to see several southern places, including Nashville, Lynchburg, Atlanta, Birmingham, Asheville and Washington County, Tennessee.
My ex-boyfriend’s family has a plantation in Coosa County, Alabama. That was home base during my time down there. It was an amazing farm with totally different agriculture from what I was used to. I got to spend several days on their farm learning about local agriculture, history and again, food.
Until this point in my life, my knowledge of southern things comes from Paula Deen, Jill Conner Browne, Alton Brown, and other various southern authors. Oh and Reese Witherspoon movies. I imagined magnolia trees, dripping with Spanish moss, acres and acres of cotton, tobacco and sweet potatoes and BBQ everywhere. I’m sure it’s like when people think of California and think we are just beaches and movie stars. The South was so much more varied and different than what I expected (I mean, except for the BBQ part, and that was super cool)!
I was amazed at all the pine trees in Alabama. For some reason I had no clue Alabama had so many pine trees! I was expecting it to be far more open farmland and magnolias. I did see a cotton field and lots of cow/calf operations. However, one thing I noticed that really bummed me out was it seemed like there was a lot of abandoned farms. It kinda made me want to buy one and move to the South.
Since I did get to see several different areas of the southeast, that means I also got to see some of the Smoky Mountains. They were beautiful. I’ve seen enough photos and movies about them that I knew what to expect, and they did not disappoint. I want to go back and take pictures and poke around – I might even consider camping there. Maybe.
One of the happiest moments of my life happened in Nashville. I was in a boot store on the strip. The smell of new leather and BBQ was in the air. I had a slight Pabst beer buzz. I had just seen an amazing country band. I was eating chocolate because, of course, there was an old fashioned candy store next to the band and bar. I actually had to stop and ask if that was real life. The Country Music Hall of Fame was also a major highlight! So many neat costumes, cars and instruments!
I think my favorite though were the rolling green hills of Tennessee. The farms were all gorgeous, stuff of dreams. I had serious agriculture envy the whole time I was there. I was seriously looking up the farms and ranches I saw for sale, because I really could live there and happy raise pigs and cows.
I was also shocked at the water. The rivers and lakes seemed to be everywhere and they were huge! Coming from drought stricken Nor Cal, it was almost overwhelming!
The cemeteries were a trip to me. They were everywhere. And the were old. It was a good reminder just how “new” California is. Many families had their “own” graveyard on their family farms. My goal when we were in Washington County was to find my family graveyard. I was so close, but that is for another post.
Birmingham was awesome. It was there where I had real BBQ for the first time. I got to go to Good People and Avondale Brewing. Just getting to walk down the streets and see some of the amazing old homes was enough to make me really happy.
I almost had a come-apart in Atlanta when I finally saw a real alligator and an albino one at that! One of my major goals while in the South was to see an alligator. I’d been to Florida in September, and was sorely disappointed I didn’t get to see one then. The alligator I did see was at the Atlanta aquarium. It was amazing, really. It breathtaking. I missed the Coke experience by a few minutes (it closed), but I’d like to see that at some point.
Asheville. I understand why the second Sierra Nevada is there. It has a Chico vibe to it. I made the treck to the second Sierra Nevada, like all Chico natives should. It was a glorious building and the food was fabulous. We went out on the town after Sierra Nevada and again I had a ball! It was freezing and snowed while I was there, but the amazing music and people made the cold bearable. I’d love to go back to Asheville and spend a few days, it deserves it.
Let’s talk about the food now. Southern food is better. There I said it. I can simply never go back to how I was before. I actually ate skin from fried chicken and loved it. Sweet tea is nectar from the gods, and BBQ is mana.
I actually tried to experience as much regional food as I could. Blue Bell Ice Cream? Check. Duke’s mayonnaise? Check. Boiled peanuts? So good. White Lily Flour? Took 10 pounds home. 30 pound Country Ham? It was in my carry-on. Okra, I love it now. Fried pickles? I have a recipe. White BBQ sauce? White yum. (if you send me Duke’s or Lily White, I’ll send you jam, jelly, pickles or California olive oil).
I’ve experienced SAW’S, Dreamland BBQ and Jim and Nick’s. BBQ is not a joke down there. It changed me. Southern’s do magic with a grill and some smoke. Magic, I tell you. If you haven’t experienced real southern BBQ go ahead and just book yourself a flight and go find some. Do it. I’ve been working very hard on recreating many of the dishes I had while in the South, I’m getting good, but it’s just not the same.
Waffle House. Oh my Lawd, I did not know. I mean, I’d heard some great things from Anthony Bourdain. But Waffle House is something you must experience to understand completely. Drunk college kids in California do not know how amazing Waffle House is and what they are missing. I was urged to try and have a drunk Waffle House experience, I did, in Birmingham, and was again one of the more glorious experiences of my life. Drunk southerner’s, amazing waffles and smothered hash browns – it should be a reality show.
Cracker Barrel – food, candy, clothes, games, all the things. Cracker Barrel is like the mecca of the South. Go there, rock in a rocking chair, eat some chicken and dumplings, and pay your respects.
Southerner’s are nice. They are friendly. Pleasantries are exchanged at every opportunity. They buy you a lot of drinks when they hear you are from California. They have manners. Door’s are held open, ‘bless you’ said after a sneezes, polite chat is made.
I loved it. I always embarrassed my friends and family because I will randomly start conversations with people. In the South, it felt like you were rude if you didn’t. I’m pretty sure I belong there.
I never really harbored the idea of ever living anywhere but on the Ranch, here in California (this is God’s country after all) but after seeing the southeast, I daydream about owning a little farm in Tennessee. Or Georgia, or anywhere. Seriously, The South is America’s travel secret.
I just renewed my passport and was starting to plan another trip back to Europe. But I’ve decided I’d rather spend my money and time in the South. Learn more my own history and culture.
So I’ve started planning my trip back this winter. A couple of my girlfriends are looking into going back in December or January. I’m in my early stages of planning but I’m thinking maybe about flying into Nashville, doing a bourbon tour, going up to Bristol, Asheville and leaving out of Atlanta. However, I know I have lots of Southern friends, so I am open to suggestions. Is there something I need to experience? Tell me! Give me advice!
But in the meantime if you an agricultural organization and you need a speaker, panelist or moderator, let me know. I’ll waive my fee, just pay for my flight and a bed and point me to the nearest BBQ joint when we are done.
Bones are a big deal in my household. They are never thrown away, ever! I use them in broths and soups. They add so much flavor and texture it’d be such a waste not to use them. I feel very strongly about food waste. Somewhere, a farmer or rancher worked hard to raise that food on your plate, it’s an insult to everyone involved to flippantly waste it.
I had a lovely ham bone left over from a ham dinner I had this week. Ham bones are great because there are about 100 delicious soups you can make with them. After much agonizing I decided this bone would be a lovely split pea soup. This is an easy and fairly cheap recipe to make, enjoy!
Ham Bone Split Pea Soup
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 1 large potato, peeled and chopped
- 1 meaty ham bone (Table Mountain Ranch pork is preferred)
- 1 pound split peas
- salt and pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 quart chicken broth
In a large pot, over medium heat, add bone, broth and peas. If the broth doesn’t cover the bone – add water until the bones is covered by liquid.
Bring to a boil. Meanwhile add onions to a frying pan and saute until translucent. Add smashed garlic and stir to mix. Add onions, potato, and carrots to your pot. Simmer, stirring occasionally for two hours or until the soup is thick and the peas have no form left. Mix in thyme. Remove bone (you might have to pick some meat off it), any unsavory meat pieces and bay leaves before serving. Add salt and pepper to taste. If you have leftovers you migghhhtt need to add a whisper more water when reheating because this soup does have a tendency to thicken.
If you are into “clean” eating, low calorie, or unprocessed food, move along, nothing to see here. However, if you are into delicious snack food, that brings you a great sense of joy and happiness, you are in the right place.
Chex mix has always brought me inner food peace. From my Great Aunt Mary’s mix as a child, to the stuff you buy in the store, I have never met a chex mix I didn’t love. Whenever I have felt ill or not hungry, chex mix can usually be counted on to make me feel better. It’s my spirit food animal. If I am ever on death row, this will be requested as part of my last meal.
Lately I have been on a huge Chex Mix kick. I’ve been making about a batch a week. My friends are getting care packages of it. Every time I make it just a whisper different. You see, that is the beauty of making your own chex mix. You can do anything you want! You can add your favorite things! This is currently how I am making my favorite batch.
AgHag Chex Mix
For “The Mix”
3 cups Corn Chex cereal
3 cups Rice Chex cereal
2 cups Wheat Chex cereal
2 cups cheese-its
2 cups Bugles
2 cups cheerios (I prefer the store brand actually, it has more nutritional value, read the label!)
1 cup dry roasted peanuts
1 cup cashews
2 cup pretzels
For “The Sauce”
1 cube of butter
1/2 cup worcestershire
1/4 cup hot sauce (tapatio, rooster sauce or tabasco sauce work just fine)
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon sweet paprika
2 teaspoon seasoned salt
1 package of ranch mix (keep this separate)
1. Preheat your oven to 250 degrees.
2. Melt the butter. Add the next 7 ingredients for the sauce to your melted butter.
3. In a large 9×13 sheet cake pan, mix together all 9 of the cereals, nuts and chips.
4. Toss “the sauce” and “the mix” together until coated. Be gentle, as you don’t want to crush your cereals. After everything is coated, open up your ranch mix and gently sprinkle that over your sheet pan, gently toss again.
5. Bake for 1 hour, stirring the mixture every 15 minutes.
6. Store in an airtight container, that is if you have any left.
Again, Friends, use this recipe only for good. It has great and powerful juju. It is also perfect for Ranch Days, soccer games, movies, Super Bowls and field trips.
I spend my summers in Indian Valley, California. It’s a beautiful valley nestled in the Sierra Nevada mountains, located in Northern California. This valley is perfect for cattle and hay, since the growing season is too short for most food crops. It’s a great symbiotic relationship, we make hay, then turn the cattle out. The cattle poo, fertilizing the ground, then we make more hay for the cattle to eat. Rinse and repeat.
This is the one ranch where we have irrigation. Many of the ranches in this valley have water shares from the local river. We use the water to irrigate the hay and water our cattle. Over the years, we’ve gotten rather high tech when it comes to our water share. Since we only get a limited amount of water, we know we must be as efficient as we can with it. This has led us to bury our ditches in underground pipes so we can limit evaporation and waste. We have laser leveled our fields so we don’t waste water in holes or on poor grades. My point is, we understand what a precious and rare resource water has become, because our life depends on it.
California is in the middle of a major drought. This is terrifying for a number of reasons, but mainly because California produces more than half the nation’s fruit, nuts, and vegetables and we can’t grow these things without water. This drought is directly impacting people like me: farmers and ranchers. Let me remind you that 98% of farms and ranches are family owned.
My family has been working extra hard this summer. We’ve practically lived in our fields, watching our water. Because it is so precious and rare to us, we have to use it as wisely as we can, in order to survive, we simply must. Imagine my shock and awe, as I was sitting in a field, waiting for the exact instant the water was ready to be changed, I saw a local environmental group post on their social media page:
“It’s hard to stomach the giant agribusinesses whine about lack of water when they have made the poor business decision to grow luxury orchard crops (pistachios, etc) in a dessert (sic). Cry me a river about your dust bowl.”
I started crying, right there in the field. I may not be in the central valley of California (where that vile comment was referring to), but I certainly understand the anxiety and fear this drought is causing. Our neighbor’s well had just dried up the that very morning, our water share is the lowest we have ever seen it, our fields are starting to brown and die. How could a group that claims to be “devoted to environmental education and information referral services, and advocacy” say that about the very people that work for a better environment everyday of our lives?
I couldn’t sleep that night, I was so upset over that comment. Giant agribusinesses? Luxury crops? Dessert (sic)? This is how many of the misconceptions and fallacies that plague agriculture start. By people that, I think, do have their heart in the right place, but don’t have enough understanding of a topic to fully communicate both sides. Beyond that fact, I was hurt that the writer chose to take such an inflammatory and hurtful tone – “Cry me a river about your dust bowl”. Ouch. That is a hurtful and horrible thing to say when farmers and ranchers are literally crying over the loss of our way of life.
I decided that I needed to join this group and I needed to say my peace about their comment. As someone that lives to advocate for my life, I would be a hypocrite to not take the 10 minutes to have a conversation. As soon as Dad could spare me, I jumped in my truck with my cowdogs, drove the hour and half to Chico.
Because of the heat, I was forced to take my cowdogs in the office with me. I can only imagine the sight and smell of me as I walked down the streets of downtown Chico with two dogs on a leash made of bailing twine. I arrived at their office, introduced myself, and proceeded to cry them a river. All the anxiety, emotion and fear I’d been feeling lately about our water situation boiled over. Their office was so nice and cool, such a change from the heat and dust I’d been working in. The women in the office seemed very nice, concerned, and thanked me for coming in and talking to them. They said they would speak to the people that had administrative access to their page. I urged them to remove the comment and maybe issue an apology because alienating your active environmentalists (farmers and ranchers), is not a good way to foster communication.
I also paid my $20’s and became a member. As I said, I want my voice to matter, so I felt like paying my dues, would prove I am serious about working together for the greater good. I left their office feeling hopeful. Hopeful that their comment would be removed, perhaps an apology given and hopeful that a new partnership could blossom.
When I checked their page the next day, I was dismayed to find they had not removed the offending post. In fact, they edited it to reflect a spelling change. I realize that the women in that office do not have the same experience as I have with water or our environment. Their income, their very way of life, all they have ever known isn’t on a cattle ranch that five generations before them worked so hard for. Their friends, family and peers aren’t facing uncertain futures like mine are. As a new member with these insights, perhaps I need to show and tell, so this council can start to fathom what we are facing.
Over the next few weeks, I plan to share more about how this drought is affecting agriculture. I’ve reached out to some other advocates in hopes that their stories can help put a face to what people think are “giant agribusinesses”. They plan on sharing about their farms and ranchers and the “luxury” crops they produce. I sincerely hope that with this new information and ability to communicate with agriculture, the Butte Environmental Council will re-think how they talk about farmers and ranchers. Perhaps this would be an excellent time for everyone to start over again, and work together for the great good. All of our futures depend in it.