GRAM PERKINS’ EGG SALAD + HOMEMADE PICKLES
My Gram Perkins passed down several recipes to me through the years. I keep most of them in a recipe book my mother compiled of family recipes. From Chocolate Pie to Thanksgiving dressing, Gram Perkins’ delicious Southern dishes continue to make their way onto my table—always tasting amazing, but not quite as good as when she made them.
One of the simplest (and most beloved) recipes she gave to me was for egg salad, featuring homemade Fourteen-Day Pickles (also known as sweet or bread-and-butter pickles). I think of it as one of the ultimate comfort foods. When I was a child, Gram Perkins often served it to me as a summer lunch or afternoon snack. I have vivid memories of sitting in her kitchen, watching her prepare her famous egg salad sandwich for me—always with extra pickles in a jar on the table.
After my Gram Perkins passed away, my granddaddy, lovingly known as Perk, continued making the famous Fourteen-Day Pickles. My mother carries on the family tradition today by gifting pints of these treasures every holiday season. Egg salad is definitely better with this homemade version but there are great bread-and-butter pickles available on the market today that you can use for your homemade egg salad. We recently taste tested the Blackberry Farm version and found it delicious.
No one really knows when egg salad itself was created, but it became a popular luncheon salad in the early 1800s, after French chef Marie-Antoine Carême invented mayonnaise as we know it today. A sister to tuna and chicken salad, egg salad is a nice option for those looking for a simple lunch, packed with protein.
We’ve started serving Gram Perkins’ egg salad in The Factory Café, complete with homemade pickles, made from her recipe. Stop by for lunch (new menu below) and try it on whole wheat sourdough toast, served with julienned honey crisp apples. (Trust me—the pairing of eggs and apples is delicious.)
GRAM PERKINS’ EGG SALAD
Yields 2 cups
1 1/2 cup whole eggs, hardboiled and coarsely chopped (about 5 eggs)
2 tablespoons Fourteen-Day Pickles—coarsely chopped (recipe below)
2 tablespoons lemon garlic aioli (see recipe below)
1/2 teaspoon dry mustard
1/8 teaspoon ground cayenne
1/4 teaspoon Kosher salt
Chives, for garnish
Chop the hardboiled eggs and set aside.
In a mixing bowl, combine the chopped pickle, aioli, mustard, cayenne, and kosher salt. Stir using a whisk. Add in the eggs, folding them in gently using a rubber spatula. Garnish with chives, if desired.
Store refrigerated in an airtight container.
LEMON GARLIC AIOLI
Yields about 1 cup
1 whole egg
2 teaspoons lemon juice
1 clove garlic, chopped
1/2 cup olive oil
Kosher salt, to taste
Black pepper, to taste
Blend the egg, lemon juice, and garlic using a food processor or immersion blender on low speed. Gradually increase the speed, streaming in the olive oil until the mixture thickens. Season with salt and pepper.
Store refrigerated in an airtight container.
GRAM PERKINS’ FOURTEEN-DAY PICKLES
2 gallons cucumbers—sliced into 1/4″ rounds
1 gallon water
1 pint salt
2 1/2 pints vinegar
4 quarts sugar
Pickling spice (see recipe below)
Canner and canning supplies
Wash cucumbers thoroughly and slice into approximately 1/4″ rounds. Combine warm water and salt and let cool to create brine. Place cucumbers into a ceramic pickle crock and cover with brine. Let cucumbers and brine stand seven days, making sure that they are completely covered with brine. You can place a plate on top of the brine to make sure that all cucumbers remain below the water line.
Pour off brine and add 1 gallon water. Let stand 24 hours.
Pour off water and add 1 gallon fresh water and a lump of alum the size of a walnut. Let stand 24 hours.
Mix sugar, vinegar, and a handful of pickling spice. Boil 3 minutes. Pour over cucumbers.
Pour off the vinegar mixture (cucumbers remain in container), boil for 3 minutes, and pour back over cucumbers. Repeat this process each day for 4 days.
On the 5th day, boil the vinegar mixture for 5 minutes. While boiling, place cucumbers in sterilized jars. Pour hot vinegar mixture over and follow instructions for canning to create a seal on pickle jars. Label and store in a cool, dark place.
Note: A half bushel of cucumbers makes approximately 2 1/2 gallons sliced cucumbers. Yields approximately 16 pints of pickles.
2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves
Mix all ingredients together in a sterilized jar and store in a cool, dark place.
THE GRIST – A MANUFACTURING COLLABORATION
Recently, Building 14, our new Design + Manufacturing Services division, produced the Grist in collaboration with our friends at Billy Reid. This raglan style men’s t-shirt is made with our 100% organic cotton and features an antique button snap pocket.
Read more about our team, the manufacturing collaboration, and Building 14 on the Billy Reid Journal.
Photos courtesy of Bradley Dean.
THE FACTORY | THIS WEEK
01.12.2015 - 01.17.2015
“..I do not want art for a few; any more than education for a few; or freedom for a few… ” – William Morris
Here is what we have going on this week, Monday, January 12 – Saturday, January 17:
A big THANK YOU goes out to Southern Living Magazine for including Natalie as one of the 50 People Who Are Changing the South in 2015. There are a lot of good folk on the list and we are proud to be included.
Join us on Monday, January 12, for On Design. This fourth event in our lecture and conversation series will feature a multimedia presentation by Natalie Chanin on William Morris and the Arts and Crafts movement.
Our One-Day Sewing Workshop will take place in our Pop-Up Store inside the Billy Reid shop in Austin, Texas, on January 15. Work with Natalie Chanin to create a hand-sewn project from a selection of kits available as part of our Studio Book Series. There will also be discussion of the physics of sewing, reverse appliqué, garment construction, and an overview of other Alabama Chanin techniques. Register here or contact workshops (at) alabamachanin.com for more information.
Monday – Friday, 9:00am – 5:00pm; Saturday, 10:00am – 4:00pm
Stop by any weekday at 2:00pm for a guided tour of our space, including The Factory, the Alabama Chanin production and design studio, and Building 14.
Join us for lunch at The Factory Café this week and enjoy our fresh, seasonal offerings. This week features items like our customer-favorite Petite Homemade Meatloaf, as well as our new Sweet Potato Risotto.
Whether stopping by to shop, eat lunch, or take the afternoon tour, don’t forget to bring home our egg salad, pimento cheese, and/or soup of the day. We also bake fresh ciabatta bread every Monday, Wednesday, and Friday and have bread available daily for $6 per loaf.
We offer freshly baked whole cakes as well. Our cakes are made from scratch, fresh from the oven—from our family to yours. Please provide 24-hours’ notice when placing an order.
Custom catering is now available for all events and occasions. Work directly with our head chef, Zach Chanin, and the Alabama Chanin team to create a menu tailored to your needs.
Monday – Friday, 11:00am – 2:00pm; Saturday, 11:00am – 2:00pm
Lunch service begins at 11:00am, but coffee and snacks are available all day.
The Factory Store + Café
462 Lane Drive
Florence, Alabama 35630
Below is the menu for Tuesday, January 13; check here each day for an updated menu.
Four Deviled Eggs
made with locally-sourced, farm-fresh eggs 4.95
Carrot Ginger Soup
served with toast 6.50
Pimento Cheese Sandwich
served open-faced 7.45
Grilled Cheese Sandwich 4.95
Petite Homemade Meatloaf
made with grass-fed beef and topped with browned smoked gouda,
served with roasted sweet potatoes and a side of The Factory Salad
One portion 9.95
Two portions 12.95
Sweet Potato Risotto
made with sweet potato puree and sautéed oyster mushrooms,
topped with roasted sweet potatoes, roasted walking onions, and shaved parmesan 8.95
Three Cheese Quiche
made with parmesan, gruyere, and cheddar cheese,
served with roasted sweet potatoes and a side of The Factory Salad 11.95
The Factory Salad
made with local greens, pomegranate seeds, citrus-braised beets,
and homemade farm cheese, tossed in a house made pomegranate champagne vinaigrette, served with a hard-boiled egg 8.95
selection of our house made cakes 4.25
Homemade Apple Crisp
topped with freshly whipped cream 3.75
Three Chocolate Chip Cookies 2.95
Two Deviled Eggs 2.45
The Factory Salad 3.95
Cup of Soup with toast 4.50
Roasted Sweet Potatoes 3.25
Vegetable of the Day 3.25
Route 11 Potato Chips 1.50
Half Pimento Cheese Sandwich 3.95
Half Grilled Cheese Sandwich 2.95
Choose three of the sides listed above,
served with your choice of tea or coffee 10.95
Please note: ingredients are subject to local availability
and some dishes may become unavailable during our daily lunch service.