It seemed that everything on the farm should proceed as usual, but this time Vytaras faced a situation that can only be called a real crime. The man took a very serious look at the scene – the area was fenced off, and a STOP tape reminiscent of a crime scene even appeared on site.
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“A brutal crime with victims occurred on Vytaras’ farm. Two chickens lost their lives. The severely injured rooster Peterson the Third later died from complications,” said the well-known man about the painful incident.
Examining the scene, he tried to understand what could have happened. The feathers left on the ground and the found chicken suggested that the animals might have been attacked.
Finally, Vytaras’ attention turned to two farm residents – Šmikis and Tundra. The farm owner suspected that they both might have acted together.
“There are two suspects. And it seems they are acting together, in agreement. Šmikis and Tundra,” said Vytaras.
And how did Laisvė react to this story and how the unexpected incident on the farm will end will be revealed in this Monday’s show.
After the crime, Vytaras turned his attention to other things. For example, food.
“This year there are a lot of chanterelles, unbelievably many. You go to the forest and find circles of chanterelles. You pick one circle, see the second, the third, and think – that’s enough. How many can you pick? And what to do with them afterwards?” he pondered.
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He will suggest a way to use chanterelles in this Monday’s show. It is an unusual preservation recipe from Alaska.
Marinated chanterelles according to an Alaskan recipe
For the recipe, Vytaras will use 1 kilogram of clean chanterelles and will not chop them so that they remain beautiful and healthy in the jars.
For the marinade, you will need:
- 1 liter of white wine;
- 120 ml of oil;
- 120 ml of white wine vinegar;
- about 3 tablespoons of sugar;
- approximately 1.5-2 teaspoons of salt;
- 3-4 garlic cloves;
- 4 bay leaves; a pinch of allspice;
- black pepper;
- a few juniper berries;
- chili flakes;
- a little dried chili peppers.
Preparation steps
Thoroughly clean the chanterelles but do not chop them – leave them whole. Sterilize the jars in the oven and keep the lids in boiling water. Pour white wine, oil, and white wine vinegar into a pot. Add sugar, salt, garlic cloves, bay leaves, allspice and black pepper, juniper berries, and chili spices. Bring everything to a boil and simmer for about 10 minutes. Taste and add more salt if needed. Add the chanterelles to the boiling marinade. When the marinade boils again, cook the mushrooms for about 1 minute. Then put the chanterelles along with the marinade into the warmed jars and tightly seal with sterilized lids. Leave the jars to cool, and once cooled, store them in a cool place.
“Then you just open it whenever you want. You can realistically eat it after just a day,” Vytaras explained at the end of the recipe.
Additionally, Vytaras visited a poultry farm, took care of his surroundings, and planted new herbs. His path also led him to the forests of Dzūkija, where he visited a long-time friend Vytautas Rumšas Jr.
The show “Vytaras’ Farm” – Mondays at 8 PM on TV3.
