Food From The Waltons

I well remember The Waltons and luckily, our children can enjoy this wholesome series because of the reruns broadcast on various television channels. There were many attributes that stood out on this series, inviting me to sit down every single week and watch it reverently.

The biggest draw for me was John Boy(Well, if you don't count on my love affair with Erin only in my mind), and his fervor to become a writer. Even though I was only 9 or 10 years old when the first episode aired, I was enamored with his character and the written word.

My father instilled three words to me every single time I asked jim a question... "Look it up!". I was constantly looking up words in an old, tattered dictionary I found in a dump site as a child, and I still have that same dictionary!

Anyway, as I got older and started working for my Dad and Mom in their restaurants, I continued watching this series up until the end, and even the reruns into my 20s, and ultimately today. As the show and cast changed, so did my reason for watching it.

I began to realize that the acting was phenomenal. And part of the reason was the realism, right down to the supper table.

I know, I know! Mother Walton(Olivia)apparently never actually ate anything(although I could swear I once saw her put a fork of something in her mouth at the table) but everyone else acted as though the food was hot, great tasting and edible.



I think one of my favorite food related scenes was when John Boy ate one of Martha Corin's sausage patties that had a good, extra 'bite' of pepper, much to the chagrin of Grandma. I could almost, actually taste it myself!

I also remember one episode where Grampa Walton(Zeb) was doing his usual schtick with Ike Godsey at the store when he took the cover off a gallon jug of pickled eggs and reached in to grab one.

I know that there have been two Walton's-themed cookbooks printed and I don't know how accurately they depict either Virginia cooking, or what the families such as the Waltons(or Hamners)enjoyed during the particular era the Walton's was based, but I would like to add my take on that jar of pickled eggs on Ike's counter.

And speaking of books, I read my friend Mary McDonough's book, Lessons From the Mountain, and believe it or not, I loved it. As many of you know, I am kind of a nerd and exclusively read nonfiction, historical books, but Mary's book IS a nonfiction and it was directly related to someone who I thought was so cute as a child. So I ordered it and was quite enamored with Mary's writing ability and openness in this autobiography. She has a new book out now, entitled One Year. Although it is a fiction, if her writing is equal to that of her first book(and the cover is enticing and beautiful by the way), I just may grab that as well.

In the meantime, enjoy these recipes as a spin on the classic, and timeless, pickled eggs from Ike Godsey's General Mercantile Store.

"Virginny" Pickled Eggs

(Yes, I know! Sounds like something Granny from Beverly Hillbillies would say, not 'Grampa' or Grandma Walton). Virginians cook simply, comfortingly(is there even such a word?) and with family traditions brought to the table. I adore this simple preparation that truly bursts with flavor and with so few ingredients. Many people may prefer using white vinegar in their pickling sauce, and by all means substitute it. But because I am a Yankee through and through(that just may have some Virginians swearing now), I much prefer the flavor of apple cider vinegar in every bite.

2(15-ounce)cans sliced beets in juice
1 cup apple cider vinegar
3/4 cup sugar
1 teaspoon white pepper
1/4 teaspoon each dried ginger, allspice and cinnamon
10 hard boiled eggs, peeled

Add everything, except eggs, in a large saucepan over high heat until boiling. stirring often so sugar dissolves. Remove from heat to cool slightly. Meanwhile, add your eggs in 2 or more mason jars, or appropriate container, leaving a couple inches head-room on top. Evenly divide pickling juice to each container, making sure eggs are completely covered. Continue cooling an additional 60 minutes. Put a lid on each container, remove to refrigerator and cool completely. Let steep for at least one day before enjoying but I strongly recommend at least 3 days for the flavor and color to penetrate even deeper into the egg, These will last between 3-4 weeks chilled.

　

Yellow Mustard Pickled Eggs 

Although these eggs will come out yellow, you can enhance the color by adding 1/2-1 teaspoon turmeric along with the spices if you have it handy. If not, the flavor is perfectly spot on. Enjoy these eggs with cooked, spicy sausages, some baked ham or they go great sliced and sitting on top of roast pork. For a colorful appetizer dish, make these with 'Virginny' Pickled Eggs, sliced and served side by side. Some cubed ham and sharp Cheddar cheese rounds this finger platter off nicely.

2 cups apple cider vinegar
1/2 cup prepared mustard
1/2 cup apple juice
1/2 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon salt
1 small onion, diced
10 hard boiled eggs, peeled

Add everything, except eggs and onions, in a large saucepan over high heat until boiling. stirring often so sugar dissolves. Remove from heat to cool slightly. Meanwhile, add your eggs and onions evenly in 2 or more mason jars, or appropriate container, leaving a couple inches head-room on top. Evenly divide pickling juice to each container, making sure eggs are completely covered. Continue cooling an additional 60 minutes. Put a lid on each container, remove to refrigerator and cool completely. Let steep for at least one day before enjoying, These will last between 3-4 weeks chilled.

　

Spicy New England Pickled Eggs 

 

These eggs most remind me of Ike's. Although not seen on the show, most of the stores in Virginia as all of the East Coast would carry pickled pigs feet and a jar of pickled sausages as well, next to those. These have also been a staple in Ye Old Country Stores throughout New England for generations and I am happy to bring you a recipe that will remind you of that 'biting' first taste of the general store pickled eggs from days gone by.

2 cups apple cider vinegar
1 cup apple juice
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon whole peppercorns
1 1/2 teaspoons pickling spice
1 tablespoon red pepper flakes
2 teaspoons minced garlic in oil
1 jalapeno pepper, seeded and sliced
1 sliced red bell pepper
10 hard boiled eggs
1/2 small onion, diced

Add everything, except eggs and onions, in a large saucepan over high heat until boiling. stirring often so sugar dissolves. Remove from heat to cool slightly. Meanwhile, add your eggs and onions evenly in 2 or more mason jars, or appropriate container, leaving a couple inches head-room on top. Evenly divide pickling juice to each container, making sure eggs are completely covered. Continue cooling an additional 60 minutes. Put a lid on each container, remove to refrigerator and cool completely. Let steep for at least one day before enjoying, These will last between 3-4 weeks chilled.