In the latest issue of Edible Grande Traverse Magazine, you can check out my latest food-related article on harvesting and brewing native teas from our landscape:
In it you'll also find recipes for using evergreens in cooking, like grilling fish over smoldering boughs:
Or making Juniper Sauerkraut to serve with wild game such as hasenpfeffer (the traditional German stewed rabbit or hare. The pic at the end still gets my mouthwatering.)
We've been doing a little bit of wild culinary exploration with teas harvested here at the farm. With the surplus of eggs Jen's been getting I figured we'd have to do something egg-related. So here's our latest concoction:
Maple-Pine Marbled Eggs
1. First, hard-boil eight eggs. Remember if they are fresh from the farm, as these were, they need to be pricked with a pin so they peel easy.
2. Cool and save the water. Crack the egg all over with the back of a spoon, as seen in the photo below.
8 HB eggs
1 bag black tea
1/2 cup tamari
3 tbsp maple syrup
1 cinnamon stick
2 star anise pods
1 tsp cracked pepper
One good handful of white pine bark w/ needles
4. Bring all this to a boil then turn down heat to simmer for 2 hours.
After this, we cooled an egg under cold water and cracked it open. Lovely, but not too much flavor if you weren't actively looking for it. Subtle, but good.
So I decided to leave them in the brew overnight. Here's how they turned out:
Much more flavorful. Very rich and woodsy. Couldn't really taste the cinnamon or anise, but the tea mixture shines through. There were pockets where the tea sat in between the egg and the shell, creating large patches of not-so-pretty brown. Next time I'll try a 3 hour post-simmer immersion. I ate mine with pickled Wild Leeks.