Another meal cooked by the husband. How can you tell he’s cooking? There’s beef on the plate. It’s just not my thing, but it is husband’s thing, and he’s learned to cook beef just the way I like it (VERY VERY well done) so I’ll eat it when he’s around to cook. This week, he found a neat coffee chocolate spice rub at the market which really changed the flavor. I do find a HUGE difference between grass-fed from the market and non-specific beef from the grocery store, so that makes it a little more palatable. I’d still prefer chicken or turkey or pork over beef any day! Anyway, getting on with things, we have corn fritters again, made with the same pickled peppers that I had canned summers prior. They’re really becoming a house favorite, and we’ve even been putting them on the grill for an extra crisp crust on the outside. In the back, there’s canteloupe, then a slice of Soltane bread topped with Tomme Mole. The bread isn’t locally sourced, but it is locally made, so we’ll allow a little leeway here since it’s SO good. The bowl in the back has cucumbers and tomatoes with some onions, oil, and vinegar. I could easily eat the whole container we made of that, they were so good. To drink, there’s a beer from Armstrong Ales, a local brewery. So, everything (even the not-completely-local items) was sourced very locally and made for a great meal in some great weather outside!
Ingredients:
Porterhouse Steak – Bendy Brook Farm
Corn – Hoagland Farm
Flour – Mill at Anselma
Onion – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Cucumber – Brogue Hydroponics
Canteloupe – Brogue Hydroponics
Bread – Soltane
Cheese (Tomme Mole) – Birchrun Hills
Peppers – Our Garden
Non Local – Salt, pepper, olive oil, vinegar, java rub, beer
