Eating Local: Ribeyes w/ Mixed Veg


This weekend was kind of a blur, so I reached for a comfort classic to refuel our bodies and minds. I picked up some ribeyes from Roseda at Roots Market, and the medly of vegetables & herbs came from my garden & the Breezy Willow CSA.


Ingredients: - 4 ribeyes, boneless - 4 kohlrabi bulbs, chopped (my garden) - 2 cloves of garlic, chopped (my garden) - 1 pint of peas, shelled (CSA) - 1 pint of of snow peas (CSA by way of the farmers market) - 10-12 leaves of Thai basil (my garden) - 1 small bunch of cilantro, (my garden) - sesame oil & seeds



Method: - while the grill heats up, chop the kohlrabi, mushroom & garlic. - bring a pot of water to a boil, salt it and put the peas & snow peas in. Cook until bright green then shock in a cold water bath. - pat your steaks dry and season with salt & pepper, get them on the grill as soon as its super hot - in a large pan warm up your oil & start cooking the kohlrabi, mushrooms & garlic. When they're cooked through, add the peas, snow peas and sesame seeds. Season with salt or soy sauce. Then turn off the heat and stir in the Thai basil & cilantro - garnish with some slices of jalapeño....this has me craving tacos... - dig in!


The steaks and veg were scrumptious! But the secret ingredient was my garlic. I'm so in love with having garlic in my garden. It grew so effortlessly, and had a big reward. Actually a few big rewards including garlic scapes!


What's at your local farmers market, or garden? Lots of great things are growing in my SSFC partners' gardens. Check out what they're growing and cooking this week!