Now that The Chef and my’s much needed beach vacation in Gulf Shores is (sadly) long over, we’re fully back in the swing of things … which means another installment of, “What’s In Our CSA Share!”
Are you ready for this?
Be on the lookout for some unique tomato recipes coming to this little blog in the next few weeks … and I think I’m going to put my pickling skills to good use this weekend as well!
Also in our share? A pound of grass-fed ground beef from Rain Crow Ranch (Doniphan, MO) and a dozen eggs from Oak Ridge Farm (Hillsboro, MO). Hmm … grass-fed burgers topped with a fried egg? Sounds perfect to me! And I think there’s a veggie frittata in our future as well … made with our PRODUCE GALORE!
The Chef and I added some ground Red Wattle pork to the marinara sauce for a quick bolognese, then added in the fresh pasta (and by fresh, I mean it was made the same day we got it!) … served with a huge chunk of perfectly-baked focaccia, it was a quick and delicious meal!
Oh, that marinara sauce? As I said, it was made by our friend, Rick Lewis, the executive chef at Quincy Street Bistro. If you’ve never been to Quincy Street before, you need to go now. Chef Rick is doing some amazing things there … and while anything you order will be good, I recommend the hog burger. Trust me, you won’t be disappointed!
Well, that’s it for this week … and now I’m off to the kitchen to get cooking!