Where's the Beef?
We bought a cow!
We've partnered with Tad from Feather Brook Farms to bring you some beautiful beef. Tad is a pure joy and is SO passionate about food. As he shares his knowledge with us, we want to pass it along to you, so that you know your food AND your farmer. We've started with a bang and hope you enjoy this deliciously marbled bone-in rib-eye steak. Loving instructions on how to prepare it are below.
What the heck is that fungus?
We've been working with the folks at Myco Terra to bring you amazing new products, like these Lion's Mane Mushrooms. Here's a few words on it from Myco Terra, themselves:
"Lion’s Mane is a rare find, even in gourmet markets due to its tendency to bruise with handling, it just doesn’t hold up through multiple links in the supply chain.
Lion’s Mane has a delicate crab or seafood like consistency. They are great slowly sauteed in butter and onions, which brings out a lobster-like flavor that complements their texture. Use Lion’s Mane saute as a topper on salads, rice, pasta or a nice cut of meat. They are also great in eggs and stir-fry or try substituting into your favorite mushroom dishes."
Some Really Special Wild Blueberries
Our last product spotlight for this week comes from Luke and his son at Brookford Farm. Luke's son and his friends have hand-picked these gorgeous wild blueberries for your enjoyment. They are perfectly ripe, sweet and bursting with blueberry flavor. Luke recommends serving them with the cottage cheese that's included in this week's whole shares.
WHAT'S IN THE BAG?
HALF SHARE
Protein and Dairy - Rib-eye Steak (yum!) and Eggs from Featherbrook Farm; Butter from Brookford Farm
Fruits and Veggies - Lion's Mane Mushrooms from Myco Terra Farm; Blueberries, Swiss Chard, Garlic from Brookford Farm; Green and Purple Beans from Kimball Fruit Farm; and Broccoli from Dick's Farm
Grains - Onion Bagels and French Torta Rolls from Iggy's
Special Treat - Mini Pecan Rolls from Iggy's
WHOLE SHARE
Protein and Dairy - Rib-eye Steak (yum!), Pork Belly, and Eggs from Featherbrook Farm; Fresh Cottage Cheese and Butter from Brookford Farm
Fruits and Veggies - Lion's Mane Mushrooms from Myco Terra Farm; Blueberries, Swiss Chard, Garlic from Brookford Farm; Green and Purple Beans from Kimball Fruit Farm; Peaches, Carrots and Broccoli from Dick's Farm
Grains - Onion Bagels and French Torta Rolls from Iggy's
Special Treat - Mini Pecan Rolls from Iggy's
RECIPES
Butter-basted Rib-eye Steaks: Butter-basting is the secret to getting that beautiful crusty exterior and steakhouse flavor at home.
Prego No Pao: These tasty sandwiches hail from Portugal and are our favorite way to cook leftover steak. Reheat the steak in a pan with a bit of butter or oil, cut into 1/4" slices, and add to a sandwich roll with onions, mustard, Sriracha, or all of the above. It's surprisingly simple and delicious.
TIPS AND TRICKS
Compound butter is one of those things that sounds overly fussy and fancy but is actually quite simple. The reality of this wonderful condiment is that its just butter smashed up with other ingredients; herbs, spices, maple syrup etc. The trick is to combine your ingredients and let them chill again together. When its ready add this delicious creaminess to fresh fish, grilled veggies, warm bread or amazing rib-eyes. Here are a few sweet and savory iterations.
Here are a couple more tips on cooking the perfect steak at home:
- Too Much Fat? If your steak has a large fat cap on one side, you can trim the fat or you can stand the steak up on that fat cap so that it renders in the pan, providing you with extra flavor and cooking fat.
- When is it done? Many recipes suggest 3-5 min on each side, but these cooking times are highly dependent on your stovetop, the pan you're using, and the thickness of your steak. We strongly recommend using a meat thermometer (or a sous vide machine if you've got one) when cooking steak. You'll reach medium rare at an internal temperature of 130-135F. We lean towards the lower end of that range before removing the steak from heat to let it rest. Remember that you can always give it more time if it's blue inside, but you can never go back from an over-cooked steak.