One of my favorite things about #CSALife is the surprises! I love coming across an ingredient I haven’t used before. Last week, the quail eggs were the new-to-me ingredient.
I usually plan a few meals around what’s coming in my CSA. Last week, I was focused on the mint—making this delicious chimichurri (I served it over a flank steak) and the ramps—caramelized ramps with roasted chicken. I am a big fan of a roasted chicken dinner and use the bones for broth with vegetable scraps I save in a freezer bag. This recipe was a good one-- I love the salty boost the capers add to the ramps. But I didn’t plan for the quail eggs. I just tried not to break them while I rooted around in the refrigerator reaching for something else.
On Sunday morning, I woke up with the urge to do something with those quail eggs. Looking at the gorgeous beet pickled eggs that Alvina posted, I knew I wanted to pickle them, but I had no beets and no desire to do another round of shopping. Maybe next time?
Instead, I employed a use-what-I-have approach. I hard boiled them for about 4-5 minutes and then quick pickled the quail eggs in some leftover pickle brine from pickles I bought at the grocery store. I added some garlic and parsley stems (leftover from that chimichurri) because I figured it wouldn’t compete with the dill. I let them sit for two days in the refrigerator.
I added them to my salad for today’s lunch—featuring the mixed greens, spring onions, and canned tuna.
Patti is one of our most dedicated customers. She's been a loyal share member, through all of its growing pains, since 2012. She's responsible for over 50% of our Baltimore share members. Most importantly, she's Lorrie's number one go-to gal when things aren't running as smoothly as she wishes. Last year, Patti contributed this blog about her movement toward slow food.