We had an unexpected trip away from home, but still managed to hit the Anselma Farmer’s Market, and with some help from our freezer, got a meal together for One Local Summer. It’s pretty basic, but was nonetheless delicious. The husband cooked the steak to perfection (read: brown and fully cooked the whole way through – I like my steaks WELL WELL done) and topped it with some delicious goat cheese, threw together a salad, and found some sugar snap peas to add as a vegetable. It was all last minute, but we made it!
Bison Delmonico Steak w/ Salad:
Bison Delmonico Steak – Backyard Bison
Sugar Snap Peas – Brogue Hydroponics
Mesclun mix – Maysie’s Farm
Strawberries – Brogue Hydroponics
Cucumbers – Brogue Hydroponics
Blue Cheese – Birchrun Hills Farm
Italian Herb Goat Cheese – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Pinot Noir
Non Local – Olive oil, Pepper, Salad Dressing