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