Saturday, August 29, 2009

Pickled and Packed

The pickled onion project I started at the farm at the end of July came off much better than I expected. The finished onions are crisp and tart with a an aroma that is all onion but with no sharp/acrid edge. I packed them up in filtered brine for sale in the farm store yesterday. They taste great as they are, but would be wonderful with raclette or julienned and served with knockwurst. Actually, because their flavor profile is very similar to sauerkraut, almost anything you would pair with kraut you could pair with this.

The success of this project surprised me not because I'd never pickled onions before and was worried that I couldn't pull it off. (Screw that, after more than 30 years of cooking there isn't much that I worry about messing up.) Rather, because the only pickled onions I'd had were the type that had been put up in vinegar, I did not know what to expect.

11 comments:

Tags said...

This time, you better get some decent damn bread in the house.

(Let me know if you want some NY bagels.)

Ed Bruske said...

Bob, you've inspired me to try pickling onion. Maybe cipollinis?Something else you might try: sauerrueben, or fermented turnips, grated. I have some left in the fridge that is more than two years old. Terrific, nutty flavor. Better than sauerkraut. I like adding it to our choucroute.

http://www.theslowcook.com/2007/12/15/dark-days-making-sauerruben/

Bob del Grosso said...

Tags
I baked on Wednesday (I'm covered)

Ed

sauerreuben sounds serious, I'm on it.

Jessika said...

I let my pickles rest and develop their flavour in the fridge. Quite simply that I haven't dared or have enough room for pickling out side ot the fridge. I have a cold food cellar courtesy of my co-op which is convenient. The only thing I do at room temp is fruit confit.

Where do you think you get the krauty flavour from? I researched onion and it is not, botanically speaking, in the kale-family. The pickling process as such?

On the topic of farm store. Do you do artisinal dairy such as butter or raw milk? Could you perhaps blog on the topic if you do? Here it is prohibited to make anything dairyish unless its been pasteurised. I long for out butter section to be widened to become what it is say in Italy or, hopefully, in France, and we're seeing progress albeit oh so slow.

Bob del Grosso said...

Jessika
I did not ferment the onions at room temp. Rather I fermented them in the cheese and meat aging room which we keep at 60 degrees F.
I think the similarity to sauerkraut comes from the aroma of the bacteria in the brine, which are mostly the same that appear in sauerkraut brine. But similar does not mean "the same," of course, and the onions smell like onions.

We are a raw milk dairy and sell raw milk and raw milk cheeses. Raw butter, cream, creme fraiche is illegal to sell in the State of Pa.

I'll try to put together something about raw milk etc the soon. In the meantime check the "Farm stuff" tab. You should turn up a bunch of posts all having to do with the farm.

Jessika said...

I'll look through your milk and dairy labels - thanks (in all due consistency you'd think that if raw "by-products" of raw milk is prohibited like the creme fraiche that the raw milk would be too). Here all is. Of course, at farm stores you can find raw milk, at your own risk find it if you ask nicely but with the farmer screaming listeria.

BTW, I found that there's another chicken that lays green and blue eggs, a kind called Queen Silvia. Some small egg producers are apparently having problems with physical malformations on the araucana. The Queen Silvia Chicken is an Isbar-relative.

Bob del Grosso said...

Jessika
The reason that raw cream and butter etc are not allowed is that they take longer and are more complicated to produce. Thus, the extra time and steps (operations) increase the possibility of contamination.

Milk moves quickly from the cows, through the milk lines and into the cooling tank and is not handled by people until it is bottled. So it is much less likely than cream (which must be skimmed) or butter (cream must be skimmed then churned) to pick up germs from the environment.

Are you in Sweeden?

Jessika said...

Yes, live in Sweden (one e ;) )

There are small dairy farmers that are making their own butter, very small-scale, out of pasteurized milk. So far they have few vendors. I hope it will become something more encouraged.
I make my own butter when I have the time out of regular cream, store-bought, might add a little creme fraiche just for a slight tweak of sourness.

Bob del Grosso said...

Jessika
Thanks for not beating me up over my phonetic spelling of the name of your homeland.

Tags said...

Shorely, you saw that she was weenking at ewe.

Jessika said...

Exactly :). H**l, I've gotten packages from amazon with that spelling and seen other swedes spell it that way in English.