Spring weather! What a treat, huh? Snow, rain, sun, wind, hmmmm. I
guess we had better hold off on planting up that vegetable bed for
another week or so. I am still contemplating a quick trip to perma-warm
Mexico, so it is just as well I can’t don those kneepads and rubber
boots just yet.
It is a little difficult planning spring menus in the Rocky Mountains.
The safest bet right now, vegetable-wise, is asparagus. Those hearty
little rhizomes will grow out of any condition when spring tells them
to rise. We have been eating them fresh from the picking for a couple
of weeks now and we should see them well into June with luck.
Now steak is good any time of year. I fired up the barbie two weeks ago
and yum, nothing like the first taste of scorched, perfectly grilled
tender red meat. My body doesn’t need a lot of meat but when it does,
it is a rare steak for which I am hankering. If you can find some wood
to add to your coals then all the more tasty. We have apple wood in
abundance in Paonia right now. Mesquite or hickory always do a nice job
too.
New York Strip Steak with Mustard & Sherry Marinade
May I make the suggestion that you try to source locally grown
grass-fed meat? The local ranchers would certainly appreciate it and so
will your taste buds. You will want your marinade to sit in the meat at
room temperature for a few hours. I say this because: 1) The marinade
needs time to flavor the meat and 2) You want the meat to not be cold
when you put it on the grill. You will be able to gauge the temperature
and doneness of your meat that way.
Start with a med-hot grill. Not smoking hot and not cool.
2 New York Strips
1 Tablespoon olive oil
2 Tablespoons sherry
1 Tablespoon stone ground mustard
1 Tablespoon soy sauce
1 Tablespoon honey or agave
1 Tablespoon red wine or apple cider vinegar
1 clove crushed garlic
1/2 lime, squeezed
Fresh black pepper
Blend marinade and pour into a bowl or dish just big enough to hold the meat. Keep turning meat to ensure saturation.
Grill to desired doneness, basting with marinade while grilling.
Asparagus with Lemony Vinaigrette
1 pound of asparagus, ends trimmed
Sea salt and black pepper
1/2 lemon, squeezed
2 Tablespoons olive oil
In a casserole dish, combine asparagus, salt, black pepper, lemon and olive oil.
Put on the grill over med-hot coals and cook, turning every few minutes. Let a little char happen and pull off when tender.
To sign up for summer produce boxes, cut flower bouquets, eggs,
grass-fed meats and other delectably grown local foods please preview
freshandwyld.com.
