Bierocks are the original working lunch, hand-held savory pies served in the fields during the mid-day break. Today they are enjoyed anytime!
Beneficial soil organisms are the team players working tirelessly to improve your garden soil and feed your plants. Learn who they are and how to help them!
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!
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!
Bierock dough, risen and proportioned out
It starts with the dough, which has been mixed, kneaded and risen twice. These balls are rolled out…
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.
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…
Bierock with the ends folded underneath.
…fold the “tails” or ends underneath and seal them with a strong pinch.
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…
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 –
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.
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.
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.
Let us know how you like them, and what fillings you use in yours!
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!
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.
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.
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!
Bierocks – Savory Hand-held Working Lunches
Bierocks are the original working lunch, hand-held savory pies served in the fields during the mid-day break. Today they are enjoyed anytime!
Beneficial Soil Organisms – the Team Players
Beneficial soil organisms are the team players working tirelessly to improve your garden soil and feed your plants. Learn who they are and how to help them!