This weeks meal was a venture into the unknown. You would never guess by looking at my meals for the One Local Summer challenge, but I was a vegetarian for many years. After reading Michael Pollan’s The Omnivore’s Dilemma, I began adding grass-fed beef to my diet. A hamburger was easy enough to figure out, but it was a steep learning curve when it came to fancier cuts of meat. I needed a cookbook entitled The Vegetarian’s Guide to Meat, but I don’t think such a thing exists. I was able to make a pot roast recently with great success, and this week we tried minute steak. For those who don’t know, minute steak is a very very thin steak and literally cooks in about a minute, as Paul from Meadow View Farm explained to me at the farmer’s market. I think we overcooked it, but it was still quite good. We rounded out the meal with potatoes and grilled green beans, zucchini, and garlic.
- Steak from Meadow View Farm in Lyndon
- Potatoes from Speedwell Farm in Lyndon
- Butter from Cabot Creamery
- Zucchini and green beans from Chandler Pond Farm in South Wheelock
- Garlic from Biz-z-Bee Farm in Lunenberg