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Great recipe for California Farm Worker Field Lunch. 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. Great recipe for California Farm Worker Field Lunch.

California Farm Worker Field Lunch is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. California Farm Worker Field Lunch is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have california farm worker field lunch using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make California Farm Worker Field Lunch:

1. Make ready 16 pound turkey, boiled in chicken broth or baked, half will be frozen and saved for next dinner California Farm One Hour Holiday Turkey
2. Prepare 3 pounds long grain rice, makes 6 pounds cooked
3. Get 2 pounds dry pinto beans, makes 4 pounds cooked
4. Make ready 2 pounds root veggies, potatoes, yams, or beets, skin on, diced
5. Get 2 Pounds legumes, frozen peas, corn, chopped celery, or cauliflower
6. Prepare 2 Pounds carrots, skin on, diced
7. Make ready 2 pounds onions, diced
8. Make ready 1 cup olive oil, stick of butter or lard
9. Get 8 bouillion cubes
10. Get 1 Tbs seasalt
11. Make ready 1 Tbs turmeric
12. Make ready 1 Tbs red pepper flakes
13. Take 1 Tbs garlic powder

It must be easy to prepare. Fussy and stuffy doesn't work on the farm. They must be filling but not make anyone want to take a nap at the wheel. Auto steer in tractors is great but naps are not!

Steps to make California Farm Worker Field Lunch:

1. Step 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. Step 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. Step 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. Step 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.
5. Ready to serve and ENJOY!

They must be filling but not make anyone want to take a nap at the wheel. Auto steer in tractors is great but naps are not! California agencies work together to make sure employers are following labor, safety and health, licensing, and. Farm Labor Contractor (FLC) must be licensed by the Division of Labor Standards Enforcement (DLSE), must. Not allowing rest or meal breaks.

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