For this week’s installment of One Local Summer, I decided to go with a nice traditional grilled meal. I made a ribeye steak from OMC Farms, which I sprinkled liberally with salt and pepper and grilled using the searing burner on my grill. I could have used local potatoes, but I had some russets that needed to be used up and it would have been a waste not to. I did, however, top that non-local potato with homemade butter (using Snowville Creamery cream) and Smith Dairy sour cream.
One of my favorite parts of this meal were the baby zucchini from Toad Hill Organics that I brushed with olive oil and put directly onto the grill. After letting them get browned, I took them off and sprinkled them with a little more olive oil, balsamic vinegar, and salt. Delicious.
Next week should be even more tasty, with more and more available at the farmer’s markets each week.