Week of June 1, 2025 – Blackberries, blueberries, & sancocho

(Above: A blackberry plant laden with fruit. Una planta de mora cargada de fruta.)

6/1/2025: Today began in the mid-60s and warmed into the high 80s. Mostly sunny.

6/2/2025: Today began in the mid 60s and warmed into the high 80s. Partly cloudy.

6/3/2025: Today began in the low 70s and warmed into the mid 80s. Mostly cloudy. Rainy afternoon (over 3”).

6/4/2025: Today began in the low 70s and warmed into the high 80s. Cloudy.

6/5/2025: Today began in the low 70s and warmed into the mid 80s. Mostly cloudy.

This morning, June 5, 2025, we made a new water trough for the ducklings so they could wash their heads.
Esta mañana del 5 de junio de 2025, hicimos un nuevo bebedero para los patitos para que ellos pudieran lavarse la cabeza.

6/6/2025: Today began in the low 70s and warmed into the low 90s. Partly cloudy.

6/7/2025: Today began in the low 70s and warmed into the mid 90s. Partly sunny.

Final Note: The sancocho this week was downright excellent. I’m going to include the recipe for it that I wrote for the Master Blend social media, as well as a few notes for future sancochos (one of which may occur next week).

Master Blend Cattle Co. Kitchen Experiment #6425: Sancocho al estilo floridano
This week’s recipe was inspired by the recent visit Padre and I took to the Dominican Republic. Sancocho is one of the DR’s national dishes, and after trying it, we could see why. It is a hearty stew filled with a variety of meats and a plenitude of starchy root vegetables (called ‘víveres’). This is my rendition of Sancocho with the ingredients that we have available here in Central Florida. Please note: this makes a huge pot o’ deliciousness.

Recommended equipment:
Large bowl for reserving the broth & spice mixture
Large metal bowl (or other pot) for reserving browned ingredients
Large heavy bottomed pot, e.g. 12-quart stock pot

Broth & spice mixture:
4 cups chicken broth*
2 tbsp salt
1 tbsp oregano
2-3 large sprigs of fresh rosemary
Plenty of fresh ground black pepper

Ingredients for browning/softening:
1-2 tbsp olive oil for browning
8 lbs miscellaneous cuts of stew beef (short ribs, ossobuco, shoulder roast, etc.)
2 lbs goat cubes (or 2 more lbs beef, chicken, lamb, or pork)
4 carrots, chopped into ~1-2 inch slices
1 large green bell pepper, chopped
1/2 large red onion, finely chopped
6 cloves fresh garlic, coarsely crushed

Raw ingredients to mix into uncooked stew:
2 potatoes, chopped into ~1-2 inch pieces
2 sweet potatoes, chopped into ~1-2 inch pieces**
2 plantains, chopped into ~1-2 inch pieces**
1 corn on the cob, chopped into 2-inch pieces***
(As needed) Water or additional broth.

Instructions:
1.
Prepare the broth and spice mixture.
2. Preheat oven to 300 F.
3. Drizzle a generous amount of olive oil in your Dutch oven and place over medium-high heat. Brown all the stew beef, goat cubes, and non-starchy vegetables. Be patient in this process, and do your best to get a good golden crust on all the meat. I recommend using a large bowl to hold your browned ingredients so as to incrementally make room in the Dutch oven for the un-browned ingredients. Also, be sure to soften (not brown) the onions and garlic last.
4. As the onions and garlic begin to soften, remove your Dutch oven from the heat and slowly add your broth & spice mixture. This will halt the cooking of the onion & garlic before they begin to burn. Additionally, any fond (crusty stuff) stuck to your pot will integrate with the broth and grant it even more flavor.
5. Add your browned vegetables, meats, and all other vegetables (potatoes, sweet potatoes, & corn) back to the Dutch oven.
6. If necessary, add water or additional broth until the ingredients have no more than 1” jutting from the broth’s surface.
7. Place the lid on the pot and cook in the preheated 300 F oven for 4.5 hours.
8. Allow the soup to rest before eating (at least 1 hour recommended).
9. Enjoy!

*Note 1: I submitted my sancocho to Suli for review. She told me that, despite its looking quite tasty, my sancocho could use more juice. Authentic Dominican sancocho is more soup-like than the stew I created, so doubling the broth to 8 cups may be a good idea. She also told me that spaghetti noodles are often included in the stew.
**Note 2: These were not included in this week's stew due to limited ingredients. However, the addition of these víveres (Dominican term for tuberous vegetables commonly utilized in the nation's cuisine) will make the stew more akin to a true sancocho. Other options include: yucca (yuca), taro root (yautía), and yam (ñame).
***Note 3: This week's corn on the cob came from Tavis up at Wet Hammock Farm. He told me it was "Seminole corn". The flavor bore greater depth than I'm used to in the case of corn, and the texture was firm and 'meaty'.

Final final note: The ducks are growing extremely rapidly.

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