Tongue n' Cheek

Howdy folks!  Hope the week finds you all well.  This week we gear up for the final Winter Market, downtown Bishop....10 am - 2 pm.  Get your season's supply of winter greens, turnips, beef, empanadas, honey, breads and more from the vendors at Bishop Central Market!  (We've got turnips for a $1 a pound!!)  This week, on the farm, we tap into your more adventurous foodie side as we explore the seemingly nefarious...maybe suspicious - but always delicious - beef cuts.

Tongue n' Cheek.

Organ meat.   When you put it in such simple terms, it really doesn't sound very appetizing - in fact, it really does sound nefarious and maybe a little repulsive.  But in cultures all over the world, from the most impoverished plates to fantastically, frivolous french cuisine - you will inevitably find organ meat in some shape or form, gracing the meal.  Whether it be foie gras (that's fancy for duck liver) or beef heart revolving on a fire spit....you will find it on almost every culture's menu...almost everywhere - except ours.  At least, by generally accepted standards...there are cultures in the U.S. (the old South, to name just one) where you still may find chitlins or pickled pigs feet are the norm.  But generally speaking, here in the US of A - we do not accept tongue, for instance, as acceptable fodder.  Although that is changing, especially with the advent of farmers markets, farm to table and other epicurean restaurants - who continue to carve out new frontiers for us and have you eating sweet breads (thymis gland...tricky wording...makes it sound like bread pudding, no?) before you know it....and liking it too!  

Don't get me wrong, raw beef heart or a 3 lb tongue will certainly make you recoil at first sight...it's not picture perfect coming out of the package (not until you cook it!).  But, after that initial reaction of disgust, I can appreciate my food looking the way nature intended...in all it's (at times) odious glory.  It reminds me that what I am about to prepare and put in to my body actually came from another living thing.  A living, sentient being...with a heart, a brain, a tongue...  As harsh or cheese ball as it may sound - it serves as a good reminder to give thanks and fully appreciate the food on my plate, where it came from, and that it's not something to take for granted...that somewhere along the line it was a sacrifice.

So from time to time, I may throw a few curve balls at ya. :)  And this week, we start with Willy P.'s favorite - tongue.

Plate licking good.

Think TACOS….yup!  Tongue Tacos!  Or even braised tongue....yummmmmm.  Tongue is not just that yucky, bumpy, mystery meat found on Ramona Quimby’s plate…it’s a verifiable meat that is well known for being exceptionally tender, savory, delectable and will definitely impress even your most gourmand of guests!  If you’ve ever had it, you probably already love it.  If you haven’t…the thought of cooking up tongue may have you tackling your more adventurous side – but it is definitely worth the experiment.  It will probably become one of your favorites once you discover how scrumptious and amazingly tender it is! And it’s good for you!  It’s an excellent source of B12, iron, other minerals, and collagen – which is important for skin and joint health! 

Now a word to the wise...although tongue is delicious, it certainly doesn't start off looking that way.  It starts off looking, well...like a tongue.  And it does take some time and effort to transform that tongue into something less tongue-like and into something more palatable.  So, if you're feeling adventurous one lazy Sunday afternoon...try inspiring your taste buds with tongue!  

asian inspired braised beef tongue.

(recipe from http://focussnapeat.com)

ingredients.

• 1 beef tongue (2.5 - 3 lbs)
• 1 carrot
  
• 2 cups beef stock
• 2 cups water
  
• 1 cup soy sauce
• 1/4 cup Worcestershire sauce
  
• 5-6 Sichuan Peppers
• 2 tbsp veg or canola oil
  

method.

• Prep the tongue by carefully removing the exterior skin and tendons underneath.
• In sauce or braising pan heat oil over medium heat.  Add tongue and brown sides (about 2 minutes each side).  Add braising liquid made of beef stock, water, Worcestershire and soy sauce.  Depending on your pan you may need to add more or less liquid.  You want to fill the pan until the tongue is barely covered by the liquid.  Add carrots roughly chopped and the peppercorns.  Bring to a boil, then reduce heat, cover and simmer.
• Continue cooking until the tongue is tender (about 90 minutes..you can check by sticking the tongue with a butter knife.  If it cuts easily, then it's done)
• Remove tongue from pan and allow to cool on a cutting board.  Slice thin and serve with rice and bok choy.
• You can also make a dipping sauce by continuing to cook the braising liquid until it reduces and thickens.

Stretch your meal....

• You can use the left over tongue to create an Asian influenced taco with diced avocado, pickled carrot and radish with sriracha and oyster sauce!

*For a more standard tongue "preparation" try this website.... http://www.wikihow.com/Cook-Beef-Tongue

Well folks, to find this season's tongues, turnips, and more, come out this Saturday to this year's final Bishop Central Winter Market!


For the love of community and all things farming...
Your local farmers,
The PoRC folks  :)

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029