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| Riverside Farm's 'Golden Beets' ... Drizzle with oil, sprinkle with sea salt & cracked pepper, wrap in foil and bake for an hour at 400... |
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| Heron Pond Farm fingerlings and Maine Herb Farm garlic ... Cast iron is my choice: dress in olive oil, s&p and fresh berbs and roast right alongside the beets (these were hefty fingerlings; smaller ones would need 35-40 min) |
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| New Roots Farm's grass-fed bone-in rib eyes ... while the beets and potatoes are roasting, rub these with oil and sprinkle with sea salt and cracked pepper and set aside to warm to room temp before grilling for ~7 or 8 minutes each side (these were thick cut steaks) for medium rare. Be sure to let them rest to reabsorb their juices. |
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| A glimpse of the very last bag of greens from Heron Pond on Saturday. I'm already in withdrawal.... |
The "after's"...
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| Once roasted and peeled (paper toweling makes for easy(ier) skin-slipping), quarter 'em up and set aside in their juices |
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| Once the potatoes are out of the oven, slice them on the bias and pan sear on each side in the same hot cast iron pan for just a few minutes longer to develop a nice crust. Squeeze out the soft and sweet garlic from its paper and smear a bit over each piece of potato. Sprinkle with a teeny bit of nice salt. You will moan.... |
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| Save your bones for making a perfect small batch of beef jus! |
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| A very simple vinaigrette works beautifully with greens as fresh as these, as do quenelles of Brookford Farm's fromage frais ... To a clean 1pt jar: add 1 part best olive oil (or any favorite oil, really) to 3 parts best red wine vinegar and 1 part smooth, good mustard (dijon is classic). Cap and shake like a banshee. Add a pinch of salt and cracked pepper to the greens, not the vinaigrette. |
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| What seems like a lot of work, isn't. An hour and a half and we were eating. Worth every bite. |
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