Get to know MFFC Team:

What do we think of when we think of Merck Forest?

Cooking With Lard

Compiled by Cara Davenport, Education Manager; Kathyrn Lawrence, Assistant Director; and Hadley Stock, Farm Manager

What is lard?

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. Lard has been used as a cooking fat for centuries but fell out of favor when hydrogenated vegetable shortening was invented in the early 20th century.

The difference between lard and vegetable shortening is that lard is pure animal fat and shortening is made of vegetable oil. When vegetable shortening was invented it was very appealing because it was affordable and shelf stable. It could be used in place of lard with very similar results. Shortening behaves in the same way as lard in baking, producing flaky layers; however it does not provide the same flavor and richness as lard.

Lard can be rendered by steaming, boiling or dry heat. Rendering is the process used to extract the lard from fatty tissue. To perform rendering, the tissue, or meat is cooked slowly until the fat turns into a melted liquid. The liquid fat can be separated from the solids by straining through a fine sieve or cheesecloth, cooled, refrigerated and used for cooking. Rendering is easy to do at home, only requiring a fatty cut of pork or leaf lard and a dependable pot. Leaf lard is a special type of lard that comes from a leaf shaped portion of fat around the pig’s kidneys. It is considered the choicest lard and is softer and creamier than that of other types of lard. Leaf lard has a smooth consistency and is commonly used for baking.

When used sparingly, lard is not worse for you than other cooking fats. Cooking with lard has many benefits and more chefs are choosing lard over other traditional cooking oils or shortening.

Nutritional benefits of lard include:

• Lard contains no trans fats, which makes it a healthier option that hydrogenated fats

• Lard has less saturated fat and cholesterol than butter

• Lard contains healthy monounsaturated fats

• Lard has a high smoke point making it deal for frying

Lard is as versatile as any other cooking fat and can be used for roasting, grilling, sautéing, frying and baking. In its solid form it can be used just like butter or shortening and added to baking recipes. Use a small amount to grease a pan or add it by the cupful to your cast iron skillet for deep frying. It can even be spread on toast!

Lard Pie Crust Recipe (makes enough dough for 3 double-crust pies)

Ingredients

5 ½ cups all purpose flour

2 teaspoons kosher salt

1 pound lard

1 large egg, beaten slightly

1 tablespoon distilled white vinegar

½ to 1 cup ice water

Instructions:

1. In a large bowl, whisk the flour and the salt. Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until coarse, pea-sized lumps form.

2. In a small bowl, stir the egg and vinegar. Add enough ice water to make 1 cup. Slowly pour into the lard mixture, stirring as you go. Continue to stir with a fork until it comes together in a ball. You may need to drizzle in a little more ice water.

3. Using your hands, gently press the dough together into a ball and divide into three pieces. Press each ball into a disc and wrap in plastic wrap, and refrigerate until ready to use.

4. Roll out the dough and bake the crust according to the directions in your recipe. Each dough ball will make one double-crust pie.

Thick Maple Blueberry Tart •Recipe adapted from Full of Plants

Ingredients

CRUST

1 and 1/2 cup (150g) oat flour

1/2 cup (50g) almond flour

5 tbsp (75ml) coconut oil, softened

2 tbsp (30ml) maple syrup

1 tsp (5ml) vanilla extract

1/8 tsp salt

Ingredients

FILLING

3 cups (around 400g) fresh blueberries

¼ cup (60ml) maple syrup

11/2 tsp agar powder

3 tbsp (24g) cornstarch dissolved 3 tbs water

½ tsp vanilla extract

Summer Produce Quiche

Ingredients

½ of one dough ball from lard pie crust recipe (above)

6 eggs

½ cup milk or cream

1 cup cheddar cheese, shredded OR crumbled goat cheese

1 cup corn kernels

2 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

2 tablespoons fresh basil, chopped finely

Instructions:

1. Preheat the oven to 350°F (180°C).

2. In a large mixing bowl, combine the oat flour with the almond flour. Add the coconut oil, maple syrup, vanilla extract, and salt. Mix using a wooden spoon until well combined. Keep mixing using your hands until it forms a soft and slightly sticky dough. If the dough appears too dry, add 1-2 tbsp of coconut oil.

3. Transfer the dough to a 9-inch pie baking dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Note: This dough cannot be rolled out, you have to shape it directly into the dish. Prick the dough a few times with a fork to prevent it from rising in the oven.

4. Bake for about 20 minutes, or until golden brown. Remove from the oven and let cool completely in the baking dish.

5. To make the filling: place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.

6. Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.

7. Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.

8. Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla ice cream, or as is!

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Prepare a pie dish with ½ of one of the dough balls from the above pie crust recipe, rolling it out, pressing in, crimping the edges, and pricking bottom of the crust with a fork. Bake for 15 minutes and then let cool while assembling the rest of the ingredients

3. Whisk together eggs and milk/cream, along with a pinch of salt and pepper

4. Add vegetables and basil to egg mixture and mix briefly

5. Pour half of the egg/vegetable mixture into the crust, spread half of the cheddar cheese in a layer on top, then repeat with the remaining egg mixture and cheese.

6. Bake for 30-35 minutes, until the egg is set and the top of the quiche is slightly puffed and golden brown.

Upcoming Events

Summer family and adult programs

Register for family programs at www.merckforest.org/product/family-programs/ Due to the low cost of these programs, refunds are not available, unless the event is canceled by MFFC.

Visit merckforest.org for an updated schedule of events.

Meet & Feed

Sunday afternoons May 22 -Sept 4, 3pm - 4:30pm & Thursday afternoons June 30 - August 18

Join Merck staff on Sunday afternoons or Thursday afternoon as they go about afternoon chores feeding our animals. Get to know our sheep, horses, chickens, and pigs during our daily routine. Children must be accompanied by at least one adult/guardian.

$5/pp, except for babies in arms; register online. Space is limited to 12 people.

Ecology Open House

Saturday, July 16 10am to 2pm

Join us for a summer celebration of ecology at MFFC! Explore the various ecosystems we have within a half-mile of our farm, and, in the spirit of a Bioblitz, learn how you, too, can become a citizen scientist and contribute to an ever-growing bank of knowledge. The day will include ecologyfocused activities for the whole family.

$3/pp suggested donation at the door

Mushroom Workshop for Kids

Saturday, July 23 & Saturday, August 13, 10am - 11:30am

Families explore and search the forest for fungi. Families should bring baskets to gather mushrooms in. Limited avaiblity, register online.

$10/pp

Mushroom ID for Adults

Saturday, July 23 & Saturday, August, 13 Noon - 2pm

A workshop for adults, focusing on identifying mushrooms. Mycologist Sue VanHook will bring some samples, but participants are encouraged to forage and bring in their own mushrooms as well. Currently sold out and have waiting lists. Check online for avaiblity.

$10/pp

Volunteer Saturdays

July 30, August 27, 10am - 3pm

Come help MFFC staff with projects that keep our property safe and accessible to all who want to enjoy them. Register online.

Harvest Festival

Saturday, September 17, 10am - 2pm

Join us for an autumn celebration of forests and timber at MFFC! Explore the woods, see our timber processing equipment, and learn about all they ways that trees and forests are part of our lives. Forest-focused activities for the whole family. $3/pp requested donation at the door.

Summer Day Camps for Kids

Let’s get your children outside to explore the natural world with fun introductions to the various ecosystems of Merck Forest. Our popular summer kids’ camps are mostly full, but there are spots in the following camps. See full descriptions on the website at www.merckforest.org/events/

7/11-15 • 3 spots/Field & Forest Camp: Rising 4th, 5th, 6th Graders

7/18-22 • 1 spot/Aqua Camp: Rising 4th, 5th, 6th Graders

8/1-5 • 3 spots/Dragonfilies/Cattails Camp

Save the Date for...

9/3/22 • Pollinator Workshop - Monarchs!

10/8/22 • Outside Fairy House Workshop

10/15/22 • Twilight on the Mountain - special event for all members

12/3/22 • Holiday Wreath Workshop

12/7/22 • Full Moon Hike

Full details on website!