Now that the sun has remembered how
to shine again, and the glaciers have receded from our garden beds, some of you
might also be ready to transfer your meat from the crock-pot to the grill. Burgers, brats, beer-can chicken anyone?
One of the pleasures of the Chippewa Valley for me is the
ever-ready supply of sustainably-raised meat.
As the meat buyer for Just Local Food Cooperative, it is a privilege to
work with so many thoughtful, intelligent, and passionate farmers--people who understand
their land and resources, who allow their livestock to eat and be for the sake
of the water, the soil, the herds and muddies, and for all of us omnivores who
enjoy real food and food culture.
Knowing our producers, processors, and distributors, provides me peace
of mind to make my own educated decisions and to select the finest (and
sometimes most eccentric and traditional) cuts for our ever-expanding customer
base--customers who want to make their own healthy and delicious decisions for
themselves and their loved ones.
With this in mind, you can feel confident that the meat
you buy at Just Local Food is of excellent quality. No antibiotics or synthetic hormones, just
access to pasture, sunshine, and necessary forages all the year round. You name the cut, we probably have it in
stock (although sometimes it is buried or I set it in a special place because I
know who wants it) or, if we don't, just ask for Nik and I'll get you what you
need when the next animal comes in.
Pastured chicken and turkey, grass-fed beef, buffalo, lamb, piles of
heirloom pastured pork, elk, rabbit, wild sockeye, scallops, cod, trout, Lake
Superior whitefish...fresh, smoked, or fermented--you name it, we sell it
Stop by today and ask about nose-to-tail eating in the
Chippewa Valley.
Just Local Food Cooperative
1117 South Farwell
Eau Claire, Wisconsin 54701
715.552.3366
Better yet, stop in and then go home with these delicious
grilling recipes:
Marinated Beef (Buffalo, Lamb, or Venison) Steak
For your more economical (but more flavorful) steak
selections, procure a sirloin, chuck-eye, flank, or skirt steak. My personal favorite is the skirt (or
diaphragm muscle) done up in a coconut-lime satay.
Marinade ingredients:
1 lime
¼ cup coconut milk
4 tablespoons soy sauce
3 cloves minced garlic
1 tablespoon grated ginger
1 teaspoon grated turmeric
Pepper (to taste)
Rinse meat and place in a glass dish. Mix all marinade ingredients. Pour marinade over meat. Let rest two to three days in the
refrigerator, turning daily. One hour
before cooking, remove dish from the refrigerator and bring to room
temperature. Sear meat in a greased
cast-iron pan, or grill over an open fire.
Serve rare on a bed of your favorite salad.
Serbian Bacon Burgers
Ingredients:
1 pound ground beef
1 pound ground pork
3-4 strips uncooked bacon (coarsely chopped)
Your favorite aged cheese (coarsely chopped)
4-6 cloves garlic (minced)
Hungarian paprika (to taste)
Salt (to taste)
Pepper (to taste)
Mix meat, cheese, and garlic in a bowl, form patties and
season liberally. Sear in a greased
cast-iron pan or grill over an open fire.
Serve with cabbage salad, pickled peppers, and beer.
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