Market Report: June 3rd

What an incredible week at the market. It was 85 degrees walking over and feels like the dead of summer, though its still spring!

A couple of the stands stood out to me today. The gentleman behind the counter at Seabreeze Farms was so nice and helpful. I definitely want to try some of his myriad of products this summer. Seabreeze is located on Vashon Island and they do a little bit of everything; incredible pork products, lamb, beef, produce and wines to name a few. I definitely want to try their lard for a pie or two this summer and the bacon glistening behind the glass will be a must as well. I asked him where he recommended I buy asparagus and he sent me to the Alm Hill stand. He was right on. From them I picked up a bag of the most delicious lettuce mix I've ever had. They called it their spicy mix and it had so much variety and flavor that it didn't even need dressing (though I dressed it anyway). A bunch of asparagus with lovely purple tips and baby walla walla sweet onions were next in the bag. A couple stalls over a man was selling raspberry vinegar. It tasted wonderful. Truly raspberryesque. I bought some, thinking of a recipe I'd seen for a goat cheese and raspberry vinegar appetizer spread on baguette and drizzled with lavender honey. Planning ahead, I can't help myself. Darned if I can remember the meat vendors name, but from him I got a pound of lovely grass-fed tri-tip. The marbling in the meat was very intramuscular and all the exterior fat was well trimmed, which is something I really appreciate in a butcher. With that, our shopping was done. Next step, make dinner.

I had already decided on a big entree salad. We've been eating like golden piglets during our vacation so something very light was definitely in order. The result was so tasty and just felt good to eat. Zack was exclaiming over the deliciousness of all the elements. I really didn't do anything special here, it was just amazing ingredients, plenty of salt & pepper, the char of a good grill flavor and some creamy yogurt sauce. Here's the recipe, but again, its really just a method. You could substitute whatever was fresh and in season and make a great dish. I used a few things from my pantry which is allowed! :)

Grilled Asparagus, Onion and Tri-Tip Spicy Greens Salad
with shaved parmigiana reggiano and balsamic vinaigrette

Serves 2 generously, we were eating this and only this for dinner so I made a lot.

1 lb asparagus, trimmed
6 baby walla walla onions, stems cut so only 2 inches of green are left
7 cups freshly picked salad greens (Alm Hill's spicy mix or other farmstand lettuce mix is key here - fresh picked lettuces taste amazing compared to storebought)
1 lb tri-tip steak, fully trimmed
2 tbls balsamic vinegar
3 tbls olive oil
20 shavings of parmigiana reggiano (use a vegetable peeler)
4 tbls greek yogurt
1 tsp ground cumin

Kosher salt & pepper to season along the way

Method:

Pre-heat grill for 10 minutes to medium-high. Drizzle the asparagus and onions lightly with olive oil and generously season with kosher salt and pepper. and grilled them over medium-high, 7 minutes and 12 minutes respectively. Remove and allow to cool somewhat. Chop to bite size.

GENEROUSLY season steak with kosher salt, pepper, olive oil and 1/2 tsp of fennel seeds each. Grill to your desired temperature. Mine was 4 minutes per side for medium and 10 minutes total for medium well (for Zack!)

Mix together yogurt with cumin and a pinch of salt and pepper.

To assemble: Toss spicy salad greens mix with asparagus, onions and vinaigrette. Shave cheese overtop. Serve steak on top of salad with dollop of yogurt sauce (my preference) or alongside with cumin yogurt (Zack's preference).