The Old Lucketts Store Blog: Because farmer's markets and friends make everything better (and a boneless rib eye with chimichurri recipe)

Friday, June 7, 2013

Because farmer's markets and friends make everything better (and a boneless rib eye with chimichurri recipe)

1940 Farmer's Market

This week turned out to be exciting in many ways.

First I was so lucky to have my two best friends in town for a few days. The days flew by fast but we lazily grilled, drank and spent hours chitchatting on the back porch.

Our featured cocktail was Gin & Tonic, simple and refreshing! Of course we threw in some wine, Prosecco and beer, for a change of pace!

Sunday evening the entire meal was prepared on the grill, boneless Rib Eye's with a chimichurri sauce featuring herbs from my garden, grilled romaine, asparagus with lemon aioli and spicy shrimp which we sauteed on the grill in a cast iron skillet.

The meal was fantastic and somewhat easy to prepare. I did have very attentive prep cooks at my side, which helps.

Try this,

Potomac Vegetable Farm 2013

Boneless Rib Eye with Chimichurri

serves 2-4

1 tbsp. kosher salt
1 C finely chopped parsley
3/4 C finely chopped oregano
1 1/2 tsp. crushed red chili flakes
1/3 C olive oil
1/4 C red wine vinegar
8 garlic cloves, finely chopped
fresh ground pepper, to taste
2 lb. boneless rib eye

bring 1 tbsp. of salt and 1 cup of water to boil in a 1 quart sauce pan, let cool. whisk parsley, oregano, chili flakes, oil, vinegar, garlic and pepper in a bowl. stir in salt water mixture. let sit for at least 30 minutes.

Secondly I made it to Potomac Vegetable Farm on Wednesday at the Leesburg Farmers Market. I have been anticipating their produce and believe me I was not disappointed.

Here are my purchases for the Cowbell this week:

strawberry's from Westmoreland Berry Farm Oak Grove Va.

sourdough bread from Bonjour La Parisienne Manassas Va.

fennel & spring onions from Potomac Vegetable Farm Purcellville Va.

this is what I made........

local spring onion mac & cheese featuring Trickling Springs cheddar, which will be the filling for the melt this weekend, yum

local fennel, jalapeno, peppers & red onion pickles for the ham & cheese melt

new local seeded sourdough bread for the melts

also made tomato Vadalia onion jam to smear on the melts, go my gosh.....

Unfortunately the tomatoes are not local, they are from North Carolina. I decided to use them for the jam. I did support a local fruit stand, Wilt's on Route 340. They are a family owned business that has been around since 1959. They are the nicest, helpful and are devoted to the quality of fruit and produce they sell!