California Farm Worker Field Lunch
This recipe feeds 15 people 30 big double portion field lunches, turkey, beans, rice, peas, carrots, onions, celery. Each double portion is individually frozen and taken to the field to be reheated in the sun or steeped in hot water.
It is farm tradition to serve a big evening barbecue dinner for all workers at the end of the day, with home made wine and beer and cider for workers, family members, friends. The farm breakfasts are meant to provide energy for six hours for work in the mornings, the lunches provide energy for work on hot afternoons. Served with fresh apple , banana or peach, and cold water.
I am sharing this, because one recipe provides a whole month of food per person, at a total cost of ten dollars. Nobody has to go without a daily meal with this recipe, cooked once a month and kept frozen.
Farmers want to feed people enough and well, even when prices go up rapidly.
California Farm Worker Field Lunch
This recipe feeds 15 people 30 big double portion field lunches, turkey, beans, rice, peas, carrots, onions, celery. Each double portion is individually frozen and taken to the field to be reheated in the sun or steeped in hot water.
It is farm tradition to serve a big evening barbecue dinner for all workers at the end of the day, with home made wine and beer and cider for workers, family members, friends. The farm breakfasts are meant to provide energy for six hours for work in the mornings, the lunches provide energy for work on hot afternoons. Served with fresh apple , banana or peach, and cold water.
I am sharing this, because one recipe provides a whole month of food per person, at a total cost of ten dollars. Nobody has to go without a daily meal with this recipe, cooked once a month and kept frozen.
Farmers want to feed people enough and well, even when prices go up rapidly.
Cooking Instructions
- 1
Thaw frozen turkey two days in bottom of fridge till soft. Unwrap, wash with vinegar, cut turkey in parts: breasts, legs, neck, wings, back, organs, cover with ample water, add 8 chicken bouillion cubes, boil 1 hour. Lift boiled meat onto cutting board, cool, debone. Bones go to garden fermenter. Chop meat into 1/2 ” square pieces. Put half of turkey back in broth with the spices: powdered garlic, red pepper flakes, seasalt, turmeric. Freeze other half of cooked turkey.
- 2
Add pinto beans and chopped vegetables, 1/2” dices. Stir well. Add extra water till tops of vegetables are submerged. Add olive oil or stick of butter or lard, bring to boil, turn down to simmer, keep lid on, do not open for two hours
- 3
Beans will now have started swelling, pushing veggies up. Stir so meat and veggies are distributed evenly. Add 6 cups of long grain rice with 12 cups of water, stir well, bring to boil, turn off and let sit one hour, lid on. Broth will have been absorbed by rice, beans, and veggies. Taste rice and beans. When rice is soft and beans are creamy, food is ready. Cool.
- 4
Scoop into 30 ziplock freezer bags, quartsize, freeze. To reheat, lay out in sun all morning, or immerse bag in hot water, ten minutes. Enjoy.
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