AgriCast Digest E10: Items in the News plus Q&A




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A lot of links today with this podcast, which includes some q&a that we’ve been sitting on for a while. Hope you enjoy the show!

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Mrs. Yoder’s Favorite Egg Recipes

Fluffy Herbed Egg Salad

6 hard boiled eggs

dried dill, parsley, basil, tarragon to taste

1 tsp ground mustard (I get Frontier brand because it isn’t bitter like the rest, adjust to taste here)

mayonnaise (adjust according to preferred texture)

salt and pepper

This isn’t a recipe so much as a guide. There are tricks to getting perfect egg salad and I’ll share them with you here. First is to take out your cheese grater (the one with medium big holes like for grating cheddar) and use it to grate up your hard boiled eggs. Mix the eggs with the herbs, dry mustard, salt, and pepper. Start small on the mustard and go up because it can be spicy and pungent if too much is used.

The second Ancient Secret of egg salad is: don’t put too much mayonnaise! This is going to vary based on how hard you boiled the eggs and how much other dry stuff you put in like herbs. I’d start with a couple of tablespoons and add a bit at a time until you have it where you want it. Once you can bind it all together and it’s still fluffy then stop. Serve with crackers or on bread of course. My husband’s friend LOVES this recipe. Apparently it’s the perfect mix between bland and bite, or so I’ve been told.

 

Joshua’s Southwest Eggs

6 eggs

2 TB butter or coconut oil (whatever you cook eggs in)

1 cup crumbled breakfast sausage or left over ground beef

1 can black beans, rinsed

half of a large onion, diced (optional)

1 cup of your favorite salsa

1 cup shredded cheddar

smoked paprika, salt, chili powder, cumin

1 cup sour cream

Like all good recipes, this was a total accident. My son discovered this one when he was about 9 and just learning to cook. We liked it so much that I tweaked it a bit and it’s become a staple (although we dropped the tarragon he added, it just didn’t work).

Fry the onions in butter first on gentle heat, then add the eggs. Scramble them well and sprinkle with the spices as you scramble them. Use your discretion. We like a lot of cumin and chili powder because we like a good kick, but others don’t so do it how you like it. Just before the eggs are done, pour the can of DRAINED AND RINSED black beans and the meat into the pan to warm them up and toss them with the eggs. Pour onto a platter and top with the cheese, salsa, and sour cream. Chives don’t go amiss here, either! If you like it super spicy, try adding some jalapenos or save those for your grits (I miss grits so much! Darn evil corn! I still eat some once or twice a year).

A tip on the sausage or ground beef: since we have a big family and grass fed beef is expensive as is pastured sausage I tend to buy it in large bulk packages. I cook it all up at once when I get home (except for some I make into meatloaf or meatballs) drain any grease, and portion it into ziploc bags. It’s crumbly enough that I can just scoop what I need out usually. We wind up using a lot less meat this way and it goes a LOT farther. Plus the best part? Makes cooking almost effortless.

 

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