Tag: <span>beef</span>

One Local Summer 2016 – Week 11

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Well, still playing catch-up and I really haven’t made much progress I guess!  This week was a bit of a wash on the catching-up game, but at least I cooked one meal this week!  I had found a pack of stir fry beef at the Wednesday farmers market at the Mill at Anselma and decided to run with it.  So, Saturday, I grabbed peppers and mushrooms, found an onion in the fridge, and  decided to give this recipe a try.  I omitted the oyster sauce (because EEW GROSS OYSTERS), and ended up only using honey, soy sauce, pepper, and wine for the sauce which worked out just fine.  I suppose most folks would’ve served the beef over rice, but since rice isn’t local, I stir fried the crimini mushrooms, onions, and peppers separately which made a nice base for the beef.  Now, I’m not a terribly huge fan of beef, but in a stir fry, this was honestly really good, and the sauce came out just perfectly – sweet and a little salty.  This may be something I have to add into regular rotation in the kitchen!

Ingredients:
Beef – Gauker Farms
Onion –  Charlestown Farm
Peppers –  Charlestown Farm
Garlic –  Charlestown Farm
Mushrooms –  Oley Valley Mushrooms
Honey – Our Beehives
Wine – Paradocx “Barn Red”
Non Local – Soy Sauce, Salt, Pepper, Olive Oil

One Local Summer 2013 – Week 21

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I got really behind on getting posts up during busy November and December, but, better late than never (I seem to be really good at the late).  Husband prepared this one as sourced from the market at the Mill at Anselma.  The ribeye was cooked on the grill and topped with blue cheese, carrots cooked with some maple syrup, and the soup simmered all day.  It was absolutely incredible and very filling, finished off with a glass of cold cider.

Ribeye with Salad and Potato Leek Soup:
Ribeye – Bendy Brook Farm
Carrots – Maysie’s Farm
Salad greens – Maysie’s Farm
Maple Syrup – Miller’s Maple
Blue Cheese – Birchrun Hills
Potatoes – Maysie’s Farm
Leeks – North Star Orchard
Celery – Maysie’s Farm
Cider – North Star Orchard
Non Local – salt, pepper, salad dressing

One Local Summer – Week 8

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Only the finest in outdoor cooking!  This was last week during some of that AMAZING and beautiful weather we had.   We busted out the new electric fondue pot and went to town with some beef broth fondue.   There’s no real plate photo today because cooking meat and veggies in the broth gives you little bites here and there, a lot of conversation, and a relaxing and long dinner – perfect for a gathering of friends.   Dear friend Debbie and her 4 month old son joined us for this meal and it was a really enjoyable evening.  The ingredients list looks much shorter than usual, but it really was a filling meal and we certainly were not left hungry when the meat and veggies were gone.

Fondue:
Turkey – Mountain View Organics
Top Round Beef – Bethany Farm
Zucchini – Smith’s Produce
Potatoes – Smith’s Produce
Onions – Smith’s Produce
Baguette – Saint Peter’s Bakery
Non-Local – Beef Broth