June Meat Share and a Week 1 Weekly Reheat

This is the last Spring Meat Share from Pete's Green!  It looks small, but for the estimated $50 a month that the share costs, we feel that we got a great deal!  Above is Chickzilla's sister weighing in at 8lbs, followed by some Greenfield Highland Beef Hot Italian Beef Sausage at 1lb and the best thing we may have gotten in the share....a beef loin tenderloin weighing in at 1lb from North Hollow Farm!  This will be the last meat share for a while!  We decided to not get a Summer meat share since we got a bulk order and we will be gone for 2 weeks in June --- also we will have a plethora of eggs to be dealing with from our CSA!



Now for the.....

THE WEEKLY REHEAT

The review will consist of the following: What I ate, What I liked about it; What I didn’t like about it; Any additions I made to it; What I cooked it in; A score that will be out of ♥♥♥♥♥ with 5 being the highest in the lovin’ factor – Enjoy!

- London Broil with Braised Escarole, Baby Leeks and Turnip Greens: I'm giving it ♥♥♥♥ because I seriously wanted some more greens.  They were AMAZING!  I definitely want to eat those again.  Because the London Broil was medium I was weary about cooking it more in the microwave at work.  I ended up putting it on salads this week for my lunch which added a nice protein punch.
- Salad Turnips in Rice Wine Vinegar: This was Joe from Screamin' Ridge's idea and he was right on the money.  I would nibble on these any day of the week: ♥♥♥♥♥ 
- Deviled Eggs with Homemade Lemony Mayonnaise and Kombu cured salmon:  these were some of the homemade things that I was able to bring along on our picnic when my guest, Jessica from Eat, Sleep, Garden was in town.  How can you go wrong with Deviled Eggs?  The homemade mayonnaise is the key though!  It tastes nothing like the stuff in the store and is easy enough that even I can make it ;)  I'm giving it only four stars this time because I put too much lemon juice in for my own taste ♥♥♥♥.  The Kombu cured salmon is a creation of Chef Z's that he makes on a regular basis when we can get a side of salmon on sale.  I love it!  It goes great anywhere that traditional smoked salmon would be good.  This week I had it with salads, scrambled eggs, baked potatoes and cheese and crackers.  ♥♥♥♥♥ 
 -Salads galore!:  After a long New England winter I polished off the salad greens we got this week like it was my job!  They were deliciously bitter.  I topped my salads with thin slices of salad turnip, radishes, onion, cured salmon, and Cabot cheddar along with a homemade Italian vinaigrette.  The only thing to rate on this since it is just a salad, is the dressing.  I'd give it ♥♥♥ mainly because it was a little too bitter to go along with the salad greens and the recipe had to be tweaked from the original.

Check back with us tomorrow for Week #2!

--- M.B.