No time for text. The most yellow dinner ever. Swordfish ala Barcaola (fishermans sauce) with cous couse and wax beans.
I’m 1/4 Greek on my mom’s side. Many of the local pizza places in suburban Boston are Greek owned. As such they have signs in the windows advertising “Gyros.” One when I was about 14, every the curious culinarian, I asked the guys at Newtonville Pizza what at “Ji-row” was. He got super annoyed and said, “First it’s a h’yee ro” while way over pronouncing it…. and I assume he went on to explain what it was. But my shame stopped me from listening after that. Of course 26 years later I make a mean Gyro myself, though it’s tough to photograph.
Homemade tzatziki sauce, tomato, shaved onion on pita. The meat is basically just ground lamb from our new meat share #WaldenLocal with red onion, nepitella, EVOO, S & P. Maybe a bit of white wine… I can’t remember.
I can’t seem to get any variety of canning/plum tomatoes to work in my garden. I’ve tried San Marzano. This year it was Opalaka. I can’t even remember what I did last year. And, I think there was a Roma in there somewhere. The always get diseased more than any other variety and if the ripen at all it’s very late. I think I got three tomatoes off of two plants this year. See below. Ugly!
Ended up with two kinda small’ish chops from our new meat share. This makes them more substantial. I didn’t even pound them. Just butterfly and bread.
Rub some garlic on it and spray it with olive oil and you’ve got garlic bread.
Grill or toast. Yummy either way.
My second shot at the meat share products was a bavette steak. I had to look it up. I’ve never had it or seen it. AMAZING. This meat share is really working out.
It’s really good for you and you should eat it once in a while. I enjoy butchering, so I want down to the “docks” and bought a whole striped bass when they were in season. Double wrapped in the freezer, they last quite a while. I like lot’s of lemon. And, I cheated with Near East Cous Cous.
I’m super behind in posting, but I wanted to get one out today. The first frost came super early this year, knocked out my fall green beans, the last of the tomatoes, and the peppers… before they even turned red. My fall pea plants have not produced a single pea. However pea tendrils are always delicious… if you have the patience to pick them. Here they are with sliced flat iron steak and parsnip puree from homegrown parsnips. The tendrils are sauteed very quickly with EVOO, salt, and pepper and tossed with lemon juice before serving.
So, if you don’t know, a meat share is like a farming coop… but for meat. I’ve been looking for one for a while. But they either aren’t accepting new people, are crazy expensive, or you mostly get ground meat. But I think I’ve found what I’m looking for.
I just joined Walden Local Meats. This was my first meal. Flank steak with parsnip puree from homegrown parsnips and homegrown sauteed pea tendrils. The best flank steak I’ve ever had.