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.
Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.
I’m a big believer in slicing my herbs, not chopping them, especially soft herbs. Everyone gets all gung-ho to chiffonade basil, which by the way you don’t have to really roll into a super tight bundle. But nobody respects that parsley, et. all. Just grab a handful in your “claw” hand and slice thin. With only one cut with a sharp knife you get more flavor, less leaching, nice presentation, and it last several days if you do extra.