In honor of Veteran’s Day, our Farm to Table segment takes a look at Homegrown by Heroes, a product label for food and farm products grown or raised by past or present members of any branch of the military.
As a Korean war veteran, Ray Ropp, with Ropp Jersey Cheese recently applied to use the Homegrown by Heroes label for the cheese, meat and other products made or raised on his family’s farm near Normal, IL.
Check out the story from this week’s Farm to Table segment episode 11.11.15. Tune in every Wednesday at 12:45 to hear to the Farm to Table segment onWJBC radio.
Breakfast, lunch, brunch or ‘brinner’ (breakfast for dinner) this tasty egg casserole will be a crowd pleaser any time of the day. A ‘strata’ is a savory bread pudding-like dish and its name comes from the fact that it’s a dish with layers. A strata is also a great way to use slightly stale or day-old bread.
One flavorful ingredient in this recipe is ham, a cured cut of pork. Curing is an ancient practice – used for thousands of years to preserve meat long before the invention of refrigeration. From ancient societies and Native American cultures to Pioneer farmsteads, things like ‘salt pork’ and smoke houses preserved protein for the winter months. For a technical look at what curing is and how it works, click here.
I think one of my favorite things about this recipe is the texture – light, fluffy & delicious!
12 slices bread (slightly stale is better)
3/4 cup cheddar cheese
1 cup broccoli florets, cooked & drained
1 small onion, diced
1 1/2 cup finely diced ham
3 1/2 cups milk
1/4 tsp. dry mustard
Preheat oven to 325 degrees. Lightly grease the bottom of a 9 x 13″ baking dish.
Cut circles out of the center of each slice of bread with a glass or biscuit cutter. Pinch a hole in the center of each circle to make a doughnut shape.
Use scraps and crusts of bread to cover the bottom of the baking dish.
Sprinkle ham, broccoli & onion evenly over bread. Sprinkle with cheese.
Top with bread doughnuts.
Whisk eggs and milk together until fluffy. Whisk in dry mustard.
Pour liquid over casserole evenly. Flip doughnuts to make sure they are coated with egg mixture on both sides.
Bake for about 50 minutes until top is golden and casserole is set (if you test with a fork, it should come out clean).
Bacon lovers rejoice! The object of your meat affection could be about to get even better. If you want a side of eggs with your bacon, however; it might cost you a little bit more – at least for the time being.
Here’s look at those stories plus a few other breakfast related tidbits fresh picked for this week’s Friday Five:
What’s shakin’ bacon? Researchers at Kansas State University are looking at ways to improve the bacon flavor we love to savor and improve the shelf life of this marvelous meat treat, as reported by Feedstuffs newspaper. By the way, tomorrow is International Bacon Day. So fry up a few strips to celebrate!
Are you scrambling to adjust your breakfast menu since eggs are more expensive? It’s the lingering effects of a deadly flu virus that devastated a large number of chickens (don’t worry it’s not a virus that humans can get). But you may be dishing out more per dozen for awhile, especially after the big breakfast announcement that hit the news this week, as CBS News reports.
How about some fruit salad on the side? Be sure to thank plant breeders for your selection, as today’s fruit varieties are thanks to their efforts over hundreds of years. Check out this fun quiz to test your skills at matching modern fruits (and a few vegetables) with their plant ancestors.
Like milk on your cereal? Share the love. For every share of this ‘Strength in Numbers’ image on with #milkdrive during the month of September the Great American Milk Drive will donate one gallon of milk to Feeding America food banks. Click here to share on Facebook or Twitter.