Established white pines line the long drive leading up to the self serve farm store at Red Tail Ridge Farm, a short walk away from my house. Inside are 2 large chest freezers, one with various cuts of grass fed beef and the other pastured pork. There is a chart to help you decide which cuts are which, and a price list. That's it. Pick your cuts, put money in the box and wave goodbye to the free roaming chickens on the way out.
I cherish the fact that I can do this. The meat is lovingly raised and the experience of buying food from my neighbor helps create a story behind my meal. A story that comes back to me as I prepare the beef and sit down to eat. This serves as a reminder that food is so much more than vitamins and minerals. Food is an experience, and this is, if anything, what stands to nourish us most.
Grass Fed NY Strip Steak Salad with Goat Cheese and Cherries:
*1/2 lb grass fed NY Strip
*4 oz washed fresh spinach
*2 Tbsp goat cheese
*3 Tbsp pecans, toasted and chopped
*2 Tbsp dried tart cherries
Grapefruit Balsamic Dressing:
*1/4 cup olive oil
*1/4 cup balsamic vinegar
*1 large garlic clove, pressed
*1/8 cup fresh squeezed grapefruit juice
*1 tsp honey
*sea salt and pepper
Shake all ingredients together in a jar with a lid. Taste and adjust seasonings.
For Salad: Serves 2
Rinse and dry steak. Salt and pepper both sides. Sear in a heavy skillet until medium rare, about 7 minutes per side. Allow to rest before slicing into thin strips.
Place spinach in a large bowl, (I was able to find local spinach from Jake's Farm in Candler, NC!). Add enough dressing to coat. Toss. Divide spinach onto two plates, and sprinkle with goat cheese, pecans, cherries and then the steak slices. Take a moment to remember your meal's story.