Food

Do you sense a theme here? Milk last week, meat this week. Hmm. What does my life revolve around? It couldn’t be feeding a lot of hungry people, could it?

We’ve processed two cows in the past month. One was an old dairy cow that we boned out and ground up because she was too tough for much else. The other was a 1 1/2-year-old steer that we raised. He was on the small side for eating, but because of his bad habit of jumping fences, we decided that he had better jump into the freezer before he caused any more trouble with neighbors. We have a lot of meat in the freezer! I thought I’d share a few pictures of some of the things we did with all that meat.

First, here is a picture of Simon running it through the mincer. We normally use that table for school in the mornings, but the days that we were working on meat, we set up a table in the living room and used that, instead.

I made a lot of the meat into meatloaf. I packed it into plastic-wrap lined loaf pans, froze it, then popped it out and put two loaves into each ziploc bag in the freezer. We’ve already had a couple of easy meals from that.

Another lot of meat got shaped into hamburger patties and frozen, then put into bags, free-flow. I put plastic wrap between each two layers of patties on the cookie sheet, and stacked them up about four layers high. It wasn’t too hard to pop them apart with a butter knife to transfer to a bag when they were frozen.

I also saved out a lot that day to make into meatballs the next day, which are also in the freezer. I guess we forgot to get a picture of them!

Another lot of meat I cooked up right away and froze that way. It sure is handy to pull out a package of frozen, cooked hamburger and throw it into my soup or whatever! I liked it so well after doing the first cow that I cooked up a lot more from the second one. I was also going to can a lot of it, but I got sick and spent the day in bed, instead, so Esther just divided the meat up and froze it raw.

We saved all the bones, too. We cut them into smaller pieces with a power saw, and divided them into bags according to the amount that will fit into my biggest pot. I fill the pot with water and add some vinegar, then simmer for a day or two. Then, I pressure can it and we have the beginnings of instant soup or gravy!

We got all these bones from the old cow! I didn’t make it through all of them before it was time to do the steer, but had friends who were happy to take some.

One of the evenings we were working on meat, I didn’t have much time to cook but needed a nourishing meal quickly. I opened these jars–beans, stew beef, and broth–and made a quick, delicious stew.

Then end product: I had some black beans in the fridge, and added a package of pasta. We enjoyed it that evening, and there was enough left for men’s lunches the next day or two.

This post, like the last one, has to do with food. However, this food is much less controversial!

This time of year, our garden is overrun with tomatillos. These unique fruits look like small, green tomatoes, and grow in papery husks. They readily self-seed all over the garden, wherever they drop and don’t get picked up. In Michigan, I had a lot of trouble with worms getting inside them and ruining them, but that doesn’t happen here. I really like food that grows itself without my input! This spring, I wanted them in a particular area, so I dug up seedlings where they grew by themselves, potted them, and when they had roots established, planted them in the section designated for them. Then, I thinned the ones that were growing in other parts of the garden, so there would be only one in a space instead of two dozen. Now, I harvest them while I harvest zucchini or cucumbers or green beans. They often fall off the plant when they are ripe; I also harvest them green sometimes when they are big enough to burst their husk.

The problem is, what to do with all this bounty? We put them in the salsa we make to can every year, using about half tomatillos and half tomatoes. We were done with that a month ago, however, and now the main crop of tomatillos is ready! I made salsa verde last year, but most of it is still on the shelf. Our favorite way to use them is by making fresh salsa. I made a batch a couple of days ago and took a picture to show you this deliciousness.

I have no idea how much of most ingredients I used. That’s a two-quart bowl, and I filled it over half full with chopped tomatillos. Then, I added three or four chopped tomatoes. The proportions really don’t matter; we’re short on tomatoes now, so I used extra tomatillos. I don’t have a lot of bell peppers, either, so I used one, I think, but you can use two or three. I also put in half an onion (red is best, but I don’t have them this year), and about four minced cloves of garlic. Also, add maybe half a teaspoon of salt, several shakes of pepper, and a quarter cup or so of cider vinegar. The tricky part is the amount of chili. My chili peppers didn’t do well this year, but my neighbor, who moved away and let me take over her garden, has two plants that are loaded. One of them is consistently very very spicy, and the other is sometimes spicy and sometimes mild! I put in one finely diced chili from that second plant, then gingerly tasted the result. It wasn’t very spicy, so I added another. Wow! That took the heat level way up. So, use your own judgment as far as the amount of chilis or jalapenos you use. Dig in with corn chips and enjoy.