A piece of bread with meat on it.


The Original Working Lunch

All over the world, working folks have eaten hand-held lunches of meat or vegetables wrapped in dough. Not sandwiches, but delicious and filling sealed, portable, savory pies  – bringing energy for the afternoon work they faced. 

Many of these international specialties have found a welcome home in this country, and this example comes from the 18th-century Russian Mennonite farms by way of south-central Kansas, where they emigrated to. Traditionally tucked into a basket or hamper and brought to the farmers at their mid-day lunch break, they are a hearty and delicious way to enjoy a good meal on the go today. 

They are great fresh, but also keep in the refrigerator and freeze well. Let them thaw before reheating to get a taste of fresh, homemade goodness anytime! 

 

A cabbage sitting on top of a wooden table.

Danish Ballhead cabbage before chopping.

Bierocks perfectly showcase fresh, home-grown cabbage as a foil for the richness of seasoned ground meat or other roasted, savory vegetables like mushrooms or beets. We used a freshly harvested head of Danish Ballhead cabbage that was sweet, tangy and crunchy! 

 

A wooden table topped with lots of dough balls.

Bierock dough, risen and proportioned out

It starts with the dough, which has been mixed, kneaded and risen twice. These balls are rolled out… 

 

A person is putting something in the food.

Filling the bierock.

…and filled with the savory filling. Equal parts ground beef mixed with cabbage is traditional, but any seasoned ground meat is just as tasty, or use portobello mushrooms sauteed in Worcestershire sauce for a meatless variation. 

 

A wooden cutting board with some food on it

Sealing the bierock.

Seal the bierock by folding the edges together around the filling and pinch tightly to seal the dough together. To make a nicer, easier to handle pastry…

 

A dough is sitting on the floor and ready to be rolled.

Bierock with the ends folded underneath.

…fold the “tails” or ends underneath and seal them with a strong pinch. 

 

A tray of bread rolls sitting on top of a table.

Bierocks rising before baking.

Arrange them onto a baking sheet – we used parchment paper instead of oiling the pan. Let them rise for 20 – 25 minutes…

 

A close up of some bread rolls on a table

Freshly baked bierocks.

…then pop them into a hot oven for 15 – 20 minutes, or until golden or golden-brown on top. 

They are ready to serve after sitting for a few minutes, or you can make them ahead of time for a party or trip. Bierocks re-heat well and make a satisfying field lunch when spending the day outdoors.  

 Here’s the recipe – 

Bierocks - Savory Hand-held Working Lunches
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 45 mins
 
These hand-held working lunches were traditionally served in the field and stuffed with meat and cabbage fillings. Today they're enjoyed anytime and can easily be made vegetarian.
Servings: 12 bierocks
Ingredients
For dough:
  • 1 tsp active dry yeast
  • 5 cups bread flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 cups milk - lukewarm
  • 10 tbsp butter - melted
  • 2 eggs - lightly beaten
For filling:
  • 3 tbsp oil - coconut or olive
  • 1 yellow onion - peeled and finely chopped
  • 1 lb ground beef
  • 4 cups green cabbage - shredded
  • 1/4 lb chedder cheese - grated
  • 2 tbsp dijon mustard
  • black pepper - freshly ground to taste
Instructions
  1. For the dough: 

    Dissolve yeast in 2tbs warm water in a small bowl. Mix together flour, sugar, and 1/2 tsp salt in a large bowl. Add milk, 8 tbs butter and eggs to yeast, mix well then stir into flour. If the flour is too dry and crumbly, add water 1tbs at a time until a dough ball is formed. Turn dough out onto a lightly floured surface and knead until elastic - about 5 minutes. If using a stand mixer, use the dough hook to knead, then turn out and test elasticity by hand kneading. Put dough into an oiled bowl, turn it to coat with oil, cover with a cloth and set aside in a warm place to rise for about 30 minutes. Once the dough has doubled in size, punch down, cover and let rise for additional 30 minutes. While dough is rising, make the filling.

  2. For the filling: 

    Heat 2tbs oil in a large skillet over medium-low heat. Add onions and cook until soft and starting to brown - about 15 minutes. Increase heat to medium-high, add beef, and brown for 8 minutes. Stir in cabbage, cook for 10 minutes, then add cheese and mustard and season to taste with salt and pepper. Simmer for 5 minutes more, then set aside to cool.

  3. To assemble: 

    Preheat oven to 350°F. Return dough to a floured surface and divide into 12 equal balls. Roll out into 6" rounds and spoon about 1/3 cup of filling into the center, then fold edges together and pinch closed. Fold tips together and pinch to seal, then place seam side down on an oiled or parchment-lined baking sheet. Let rise for 20 minutes after all bierocks are made, then bake until tops are golden, about 15 - 20 minutes.

  4. Serve either hot out of the oven, warmed up or cold depending on your need.

Let us know how you like them, and what fillings you use in yours! 

A person holding dirt with a plant in it.


A Universe in Your Hand

In a handful of soil from your garden, you hold potentially billions of different living organisms hard at work making your soil a better place for your plants to live. Most of these team players are microscopic – too small to see with the eye, but a few are large enough to observe. Bacteria, fungi, mycorrhizae, protozoa and possibly algae are on the microscopic side while earthworms, pillbugs, arthropods and some nematodes are big enough to see in your hand.

We pay lots of attention to improving soil, for good reason. Healthy, fertile soil grows stronger, healthier, more productive plants while reducing insect and disease damages. You see and taste the difference in richer, brighter colors and sweeter or more flavorful vegetables and fruits.

Most attention focuses on the structure and chemistry of the soil – is the soil made up of sand, loam, clay or some mixture? The chemistry shows what nutrients are present and in what amounts. This is the common approach but leaves out one of the biggest components of soil improvement – the biological community.

It’s easy to overlook them because they can’t easily be measured – like determining soil structure or reading a soil analysis for nutrient deficiency.

There’s a saying among soil consultants that,”You must build a house for the biology.” That means that soil structure and chemistry must be aligned before the beneficial organisms can fully go to work. It also recognizes the critical but often overlooked role they play. Beneficial soil organisms release tied up nutrients in the soil and move them into the reach of plant roots, improve soil structure and increase nutrient retention, among many other things.

Now that you understand a bit more about them, let’s introduce you to your team!

The Big Boys

Starting with the larger, more visible players-

Earthworms – An acre of good garden soil can have between 2 and 3 million of these black gold producing workers, constantly processing organic matter into readily available nutrients your plants absolutely love.

That means each square foot of good soil in your garden can have up to 45 – 70 earthworms. You won’t be able to see all of them, as they can range a few feet deep.

Arthropods – are ants, mites, and springtails who voracious shred decomposing plant leaves, stems, and mulch. They do the heavy lifting, getting the plant organic matter into bite-sized pieces for the smaller team members.

Pillbugs– are land-based crustaceans, distant cousins to lobsters, crabs, and shrimp. They are scavengers, mainly feeding on moist, decaying plant materials – very useful in shredding dead plant matter so it can be fully decomposed.

If you see these guys in your handful of soil or in your garden, you are doing several things right. They won’t stick around in dead soil with little or no organic matter, or in soils that are heavily contaminated with pesticides.

The Little Guys

Now, on to the smaller and less visible players that are no less important –

Fungi – More common in woodland soils or in areas where woodchips have been laid down. They can appear as mushrooms with stems and caps – especially after a rain – but are more often seen as a whitish growth on moist and decomposing parts of the woody material. They send out hyphae or long, thin strands to decompose organic materials, transport nutrients, and improve soil structure while stabilizing it.

Protozoa – Single-celled animals that are always busily feeding on bacteria, soluble organic matter, and sometimes fungi. As the feed, they release nitrogen that is used by plant roots and other players on the team.

Actinomycetes – (pronounced act-in-o-my-seetees), are special beneficial bacteria that are responsible for the rich, earthy smell of freshly turned soil. Their specialty is digesting the high carbon cellulose in wood and the chitin of shed pillbug shells and insect bodies.

Beneficial bacteria – These microorganisms are more common in the nutrient-rich garden soils, forming associations with annual vegetables and grasses.

Beneficial nematodes – Not all nematodes are destructive, and these guys search out, infect, and kill targeted destructive insects. Different nematode species attack different pests.

Mycorrhizae – A very specialized fungi that bond with the tiny, hair-like roots of plants in a mutually beneficial relationship. The fungi send out hyphae into the soil to bring back specific nutrients needed by the plant, in return for a sugar-based plant sap that feeds the mycorrhizae. In essence, they feed each other what they can’t get for themselves. Mycorrhizae can only survive on living plant roots, and about 95% of our garden plants depend on their fungi friends to thrive.

Help Your Team Out

Now that you’ve met the team working tirelessly for you in the garden, help them out with making sure they’ve got food, water, and shelter – which compost provides almost everything for them!

When you hear someone talk about “beneficial soil organisms“, you will know exactly what they mean!

A close up of leaves on the ground


If we are peaceful, if we are happy, we can blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.

Life is filled with suffering, but it is also filled with many wonders, like the blue sky, the sunshine, the eyes of a baby.

To suffer is not enough.

We must also be in touch with the wonders of life. They are within us and around us, everywhere, any time.

– Thich Nhat Hanh

 

A close up of white flowers with yellow centers

The glory of gardening: hands in the dirt, head in the sun, heart with nature.

To nurture a garden is to feed not just the body, but the soul.

– Alfred Austin

Gardening simply does not allow one to be mentally old, because too many hopes and dreams are yet to be realized.

– Allan Armitage

 

A close up of some purple flowers in the grass

A garden is a grand teacher.

It teaches patience and careful watchfulness; it teaches industry and thrift; above all it teaches entire trust.

– Gertrude Jekyll

Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help.

Gardening is an instrument of grace.

– May Sarton

 

A close up of some purple flowers in the grass

Eden is that old-fashioned house

we dwell in everyday

without suspecting our abode

until we drive away.

– Emily Dickinson

He who plants a garden plants happiness.

If you want to be happy for a lifetime, plant a garden.

Chinese proverb

 

A close up of some purple flowers in the grass

We have the world to live in on the condition that we will take good care of it. 

And to take good care of it, we have to know it. 

And to know it and to be willing to take care of it, we have to love it.

– Wendell Berry

 

A pond with water lilies and plants in it.

The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum,

and that as long as the sun still shines and people still can plan and plant, think and do,

we can, if we bother to try, find ways to provide for ourselves without diminishing the world.

– Michael Pollan

 

A close up of the chain and ring on a metal object.

A society grows great when old men plant trees whose shade they know they shall never sit in.

– Greek proverb

The greatest fine art of the future will be the making of a comfortable living from a small piece of land.

– Abraham Lincoln

 

A wooden structure with plants in pots next to it.

I like gardening – it’s a place where I find myself when I need to lose myself.

– Alice Sebold

But always, to her, red and green cabbages were to be jade and burgundy, chrysoprase and prophyry.

Life has no weapons against a woman like that.

– Edna Ferber

 

A green leaf sitting on top of a tree.

We are exploring together.

We are cultivating a garden together, backs to the sun.

The question is a hoe in our hands and we are digging beneath the hard and crusty surface to the rich humus of our lives.

– Parker J. Palmer

 

A close up of many rocks on the ground

Plants want to grow; they are on your side as long as you are reasonably sensible.

– Anne Wareham

You can spend your whole life traveling around the world searching for the Garden of Eden, or you can create it in your backyard.

– Khang Kijarro Nguyen

 

A wooden arch in the middle of a garden.

I don’t want to return to the world outside these Gardens.

All I want is to notice the dew on a leaf.

The holy busyness of worms in the soil.

– Tor Udall

The garden is a kind of sanctuary.

– John Berger

 

A bench with a keyboard on it sitting in the middle of a garden.

I’d love to see a new form of social security … everyone taught how to grow their own; fruit and nut trees planted along every street, parks planted out to edibles, every high rise with a roof garden, every school with at least one fruit tree for every kid enrolled.

– Jackie French

These photos are the result of a leisurely, late afternoon spent wandering through the Denver Botanical Garden in early September.